After months of trying to figure out how to avoid processed, gluten-free, store-bought frozen bread, I finally created a recipe with the right blend of ingredients that not only has a delicious flavor, but an amazing texture... without the added sugar and food additives.
It's low in carbs, high in fiber, gluten-free and easy for your body to digest. It has a good amount of healthy fats (coconut oil) and it's so satiating.
*Toast it and top it with your favorite toppings ~ it's a lot tastier than eating it plain!
**Store leftover bread in the fridge for up to a few days. Transfer to freezer for longer term storage.
A couple of notes: ~ Depending on the brands of flour you use, you might have to adjust the amount of dry vs wet ingredients. ~ You can either use regular eggs, flax eggs or chia eggs - I've tried them all and each has a different flavor and texture, so it's personal preference. ~ This isn't a sweet bread - (add maple syrup if you'd like) - I'm more about the toppings. ~ This bread won't rise much at all, so either double the recipe or use a smaller loaf pan. If you use a regular sized pan, you'll end up with cute, biscotti sized slices.
If you give this recipe a try, let me know in the comments below. Enjoy!
½ cup coconut flour, sifted
½ cup buckwheat flour (light buckwheat works best)
1 tsp. aluminum-free baking powder
½ cup canned coconut milk (only the creamy part on the top)
5 eggs, 5 flax eggs or 5 chia eggs
2½ tbsp melted coconut oil
½ tsp. himalayan sea salt
Preheat oven to 350ºF.
Lightly oil a loaf pan with coconut oil.
Combine the sifted coconut flour, buckwheat flour, baking powder and coconut milk in a medium bowl.
In another bowl, whisk together the eggs, coconut oil and sea salt. Pour into flour mixture.
Stir well to combine (no lumps).
Pour into prepared loaf pan and bake at 350ºF for 35-40 minutes.
Remove from oven and allow bread to cool completely on a wire rack.
FLAX or CHIA EGG
1 tbsp ground raw flaxseed or chia seeds
3 tbsp water
Combine ground flaxseed (or chia) and water to a small bowl, stir and refrigerate for a 1-2 hours (or overnight).
*Replaces 1 egg, but note it won't bind and stiffen exactly like a regular egg.