Grain-Free Sandwich Bread

Here is a simple recipe for grainless sandwich bread.  Sometimes going without grains leaves you feeling deprived, but piles of delicious meat and veggies on top of one of these slices will put you in a new frame of mind.  I used mine open faced and threw on some paleo pulled pork and slaw for an "original" Texas sandwich.  How will you use yours?

This hearty bread is sure to cure your sandwich craving!

Ingredients:
3/4c coconut flour
1/4c flaxmeal
2tbs tapioca flour
1/3tsp baking soda
1tsp baking powder
1/2tsp salt
1tsp onion powder
1/8c sesame seeds plus some for crust
7 large eggs
1/2c butter, melted
2tbs coconut cream (the fat that sits off the top of a full fat can of coconut milk)

Directions:
1. Preheat your oven to 325F.  Mix all of your dry ingredients together.
2. In a large bowl, mix all ingredients well.  Place inside a 9x5" bread loaf pan that has been lined with parchment or nonstick foil.
3. Bake for about 40 minutes or until the top is golden and the inside is done.  Let cool before slicing.  Serve fresh for best results or keep in the fridge for later use.

Gluten Free Low Sugar Spiced Banana Bread

This is an amazing recipe for low sugar banana bread.  I used 4 overly ripened bananas to naturally sweeten this bread.  It has about 1/4 of the sugar content than regular banana bread and it is entirely gluten free.  This bread is baked with a bit of apple pie spice for some flair, and tastes as rich and decadent.  This recipe is so good that not a single one of us had just one piece.  In fact, I made it yesterday and I already got a request to make another batch today because it's pretty much gone.  Please note, this bread will seem pretty wet after you take it out of the oven but once it's chilled it sets up nicely.  If you want yours less moist, add a bit more flour to the mix before baking.  Enjoy!

So wonderful, you won't miss the added sugar!

Ingredients:

1 1/2c almond flour

1/2c sorghum flour

1tsp baking soda

1tsp baking powder

1/4tsp allspice

1tsp cinnamon

1/2tsp salt

2 large eggs

1/3c coconut oil, melted

2tbs pure maple syrup

1/2c dark brown sugar (omit if you really want it no sugar)

4 overly ripe bananas, mashed into a puree

2tbs vanilla extract

Directions:

1. Preheat oven to 350F.  Line a bread loaf pan with nonstick foil.

2. Mix dry ingredients in a bowl.  Mix wet ingredients in a separate bowl and blend well.  Add dry ingredients to the wet and beat with a hand mixer for a few minutes.

3. Pour the batter into your lined loaf pan and bake for 45-60 minutes.  The top will be deep brown and the center will be set and slightly crumbly but still moist inside.  Let cool completely before slicing.  Delicious warm but it's still a bit wet at the bottom so it's even better chilled as it sets up nicely in the fridge.  Enjoy! 

Healthy Paleo Banana Bread

This is a simple recipe for gluten, grain, dairy and refined-sugar free banana bread.  One of my favorite things in the world is fresh banana bread straight out of the oven.  With a few simple substitutions, you can enjoy a slice (or two) guilt free!  No need to feel deprived while trying to eat clean and healthy.  Feel free to add some chopped walnuts or chocolate chips for a more decadent dessert.  Enjoy!

A great breakfast or snack on the go!

Ingredients:
1/2c coconut flour, sifted
1/2tsp salt
1/4tsp baking soda
6 large eggs
2tsp vanilla extract
1/4c pure maple syrup
2tbs honey (make sure it's made in the USA)
1/4c coconut oil, melted
2 overly-ripe bananas, mashed well

Directions:
1. Preheat your oven to 350F.  Grease a bread pan or line with nonstick foil.
2. In a small bowl, whisk dry ingredients.
3. In a large bowl, whisk eggs and vanilla.  Add maple syrup and honey and continue to whisk.  Add dry mixture and blend.  At the end blend in the bananas and then the melted oil.  Let sit a minute or two to thicken up.  Stir in chopped nuts if adding.
4. Pour the batter into the bread pan and spread evenly with a spatula.
5. Bake until a toothpick inserted into the center of the loaf comes out clean (mine took 40-45 minutes).
6. Remove from pan, let cool slightly and enjoy!

Liz's Grainless Paleo Bread

This is my first attempt at bread without grains.  I used a mix of almond, coconut and flaxseed flours to create a whole "grainless" bread.  This bread is similar to other gluten-free breads that I've made in that it's more dense and filling than regular bread.  Although this bread is a bit boring to eat on it's own, it makes a superb open faced sandwich and makes all of us gluten-free folk feel like we are eating real bread!  Better yet, the whole thing comes together in about 40 minutes.  Enjoy guilt free!

A moist whole grainless bread is easy to make and is sure to cure your bread cravings!

Ingredients:
1c almond flour
1/3c coconut flour
2/3c flaxseed meal
1/4tsp sea salt
1 1/2tsp baking soda
1tsp baking powder
5 large eggs
1/4c oil or melted butter
2tbs honey
1tbs apple cider vinegar

Directions:
1. Preheat oven to 350F.  In a large bowl, use a wire whisk to blend the 3 flours, salt, soda, and powder. 
2. Pour in eggs, oil, honey and vinegar.  Use a hand mixer to beat together.
3. Pour into a nonstick foil lined small loaf pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean and the top is crusted.
4. Take out of the pan to cool, slice and serve.

Attempt #2: Gluten Free Italian Baked Bread

This would be my second attempt at gluten free bread.  I added some herbs for a rich Italian bread that would be great with sandwiches or plain with butter.  I didn't stray too far from my first bread:  I used Pamela's Bread Mix again and it was so simple and delicious I'm going to have a hard time straying from her recipe.

Warm from the oven and freshly sliced

 Ingredients:
1 package Pamela's Gluten Free Bread Mix
2 eggs
1/4c extra virgin olive oil
warm water
2tsp dried italian herbs
1/2tsp onion powder


Directions:
1. Follow the package instructions, adding herbs in with the bread mix.  Note:  The package says to bake for 70 minutes, but mine was done at about 45 so keep checking the oven while baking!

Right from the oven

Don't you just want a slice right NOW?!

Attempt #1: Gluten Free Bread

This post is less of a recipe and more of a recountal of my first experience baking gluten free bread.  First, let me give you some background:  In the past, when I would go to the store to buy the dreaded gluten free bread, I always ended up with a ten dollar loaf of cardboard.  Sometimes it was tolerable but it was never delicious.  Hence why I finally decided to start baking my own bread.  Now, please note, that I am not a talented bread maker by any stretch of the imagination.  My past bread making experience left me with a 5lb rock of hardened dough that would be better served as a doorstop than accompanying any meal.  I have always had trouble making my bread rise (I know I know, it has to do with warming the bread, temperature of the even, blah blah blah).  Anyway, with a little determination and a handy pre-measured bagged mix, I ventured out to make my own loaf.

The result was not a complete disaster.  The bread was warm and moist and delicious with butter.  I must admit, the texture was heavier and less fluffy than our gluten filled counterparts, but all in all it was a success.  Definitely better than those loaves you buy at the store, but still not as delicious as I would have liked.  I sliced up the loaf and froze individual slices (gluten free bread dries out very fast).  I don't think this will be my last attempt at making gluten free bread products.  Perhaps all I need now is a breadmaker...

First loaf fresh from the oven:  I couldn't wait to slice it!

Sliced and ready to be eaten

Ingredients:
1 bag Pamela's Gluten Free Bread Mix
2 eggs
2tbs canola oil + 2tbs extra virgin olive oil

Directions:
I followed the directions on the package with a few adjustments:  I don't own a stand mixter so I used my trusty hand mixer.  The dough tended to climb the beaters and was difficult to beat but I did the best I could for 3 minutes as instructed.  I let the dough set for an hour and then I brushed it with a little olive oil on top to make the top of the loaf brown and crusty.  The package said to bake the loaf for 70 minutes, but mine was done at 50 minutes (you can tell by tapping the loaf and if it's hollow it's done).  For my first bread making attempt, I can thank Pamela for making it an easy one!  I will certainly buy this bread mix again and maybe even venture into making pizza dough or cinnamon raisin bread next time.  Stay tuned...

Sweet Potato Cornbread: Gluten Free

First let me start off by saying this cornbread is to die for!  You can taste the sweetness of the sweet potato but it doesn't overpower the rich corn flavor.  The texture of this bread is moist without being too dense and you cannot tell that it is gluten free.  I serve mine with butter and honey, but you could also serve it sauteed in some hot olive oil.  Wrap up individual leftover slices in foil, and place them in the freezer to keep them fresh (if you have leftovers, that is).

Fresh, moist, and packed with flavor: you don't want to miss out on this recipe!

 Ingredients:
3 large eggs, room temperature
1/2c canola oil
3/4c sweet potato puree (see directions below)
3/4c brown sugar, packed
2tsp vanilla extract
1tsp cinnamon
1/2tsp ground ginger
Pinch of allspice
1c stone ground corn flour (gluten free: I used Bob's Red Mill Corn Flour)
1c Pamela's Ultimate Baking Mix (this stuff is amazing: a must buy for gluten free dieters!)
1/2tsp baking powder
a pinch of sea salt

Directions:
1. Preheat oven to 350F.
2. Grease the bottom of a 7 or 8 inch round cake pan with butter or oil (I used an 8" springform pan)
3. To make sweet potato puree: Cook a very large sweet potato in the microwave on high for 8-10 minutes (make sure you pierce the flesh with a fork).  I put mine on a plate and cover it in plastic wrap.  Let set 5 minutes.  Once very soft and cooled slightly, peel the skin, cut into cubes and place in a food processor until smooth.  Let set out until room temperature (can be made in advance: keep in the refrigerator)
4. In a large bowl, mix the eggs by hand until frothy.  Add the oil and whisk then add the sweet potato puree and whisk well.  Add the sugar, vanilla, cinnamon, ginger and allspice.  Whisk to combine.
5. In a separate bowl, mix flours, baking powder and salt.
6. Using a rubber spatula, add the dry ingredients to the wet and stir by hand just until smooth.  Pour into prepared pan.
7. Bake on the center rack for 30-45 minutes, until the cornbread is firm to the touch, golden, and a toothpick inserted into the center comes out clean.  (Baking times will vary with your altitude and oven temp so watch closely).  Serve with butter and honey.

Blueberry Lemon Money Bread

I have decided to divulge my secret recipe for blueberry lemon bread.  The first time I made this Anthony said, "You could make a lot of money with this bread" which is why I now call it my money bread.  Make this bread when blueberries are in season, or use frozen.  Frozen berries will require a little extra baking time so keep a close eye on the oven.  This bread tastes similar to a muffin with its rich moist texture.  The combination of the bite of the lemons with the sweetness of the blueberries is unsurpassed.  You will not be sorry you made this.

The best loaf of bread you will ever eat

Ingredients:
1 stick butter at room temp, plus more for pans
2 cups all purpose flour, plus more for pans
1 1/2c sugar
1 tbs finely grated lemon zest
1/2c + 2tbs fresh lemon juice (from 4-5 lemons)
3/4c heavy cream
1tsp pure vanilla extract
1/4tsp baking powder
1/4tsp baking soda
2 large eggs
1 1/4c fresh or frozen blueberries

Directions:
1. Preheat oven to 350F.  Butter a 9x5" loaf pan.  Sprinkle with flour and tap out excess.
2. Combine 1/2c sugar and 1/2c lemon juice in a small sauce pan.  Cook and stir over medium heat until sugar dissolves.  Set aside.
3. Combine heavy cream, 2 tbs lemon juice, and vanilla extract in a small bowl.
4. Whisk together flour, baking powder, baking soda, and 1/4tsp salt in a medium bowl.

Moist tart lemon bread with sweet blueberries

5. Beat butter, lemon zest and 1c sugar on medium until pale and fluffy.  Reduce speed to low and add eggs one at a time and beat thoroughly.  Beat in 1/3 of the flour mixture followed by 1/2 of the cream mixture and alternate beginning and ending with flour until all is combined.  Gently fold in blueberries with a spatula.
6. Immediately pour batter into the loaf pan and bake about 55 minutes, or until toothpick in the center comes out clean (will need about 5 more minutes for frozen berries and you may need to place foil over the pan 1/2 way through to keep the top from browning too quickly).
7. Brush the top of the cake with lemon glaze and let set 15 minutes.  Remove from pan and brush the remaining sides of the cake with the glaze.  Let cool completely and serve.  (also delicious warm with butter!)

Grandma Dee's French Toast

I only have a few of my grandmother's recipes: namely french toast and meatloaf.  This french toast is filled with cinnamon and vanilla which makes it a little extraordinary and fills the house with a delicious smell that reminds me of my mom and my grandma.  Plus, it's one of my husband's favorites.  We make this on the weekend when we have time to savor it.

Make sure you use whole grain bread and top with a pat of butter at the end

 Ingredients (Serves 2):
4 slices whole grain bread (do not use white bread!)
2 eggs, slightly beaten and placed in a flat bowl (I use a pie pan)

3-4tbs granulated sugar

1 tsp vanilla
1/2tsp cinnamon (I just throw in a few large dashes, I never measure so add cinnamon to your liking)
pinch of salt
butter (a few tbs at least)
powdered sugar, for serving

Directions:
1. Mix in sugar, vanilla, cinnamon and pinch of salt in the bottom of a pie pan.
2. Heat pan to medium and add a few tbs of butter to the pan until it begins to sizzle.
3. Dip in bread slices making sure they soak in the liquid on both sides.
4. Place bread slices in the pan and cook until golden brown on one side then flip.  Add more butter for the second batch if the pan becomes too dry.
5. Top with a pat of butter and powdered sugar, if desired.