This is an easy, quick recipe that results in a gluten-free bread that actually has good nutrition in it. It holds its shape well and has a dense and moist texture. This will probably not be a bread with which to make sandwiches, but could work well as a snack or dessert – try spreading nut or seed butter over it for a different taste (and additional nutrients). It tastes so good, you might be tempted to eat several fat slices at once; but since it so dense and with a lot of fiber, I recommend that you keep your serving sizes small! This recipe makes 1 medium-sized loaf of bread.

INGREDIENTS:

• 6 pastured eggs
• 1/2 cup (8 Tbsp) extra virgin coconut oil, ghee, or grass-fed butter – melted
• 1-2 Tbsp raw honey
• 1/2 tsp unrefined salt
• 3/4 cup (8 Tbsp) organic coconut flour – sifted
• 1 tsp aluminum-free baking powder (or 1/4 tsp baking soda + ½ tsp lemon juice or vinegar* – see notes below)

DIRECTIONS:
Preheat oven to 350 degrees F (175C).
Mix well, in a medium-sized bowl: eggs, coconut oil/ghee/butter, honey, salt. Combine the baking powder and coconut flour, then whisk them slowly into the batter until no lumps remain. Spoon the batter into a small – medium sized, greased loaf pan (in the accompanying photo, I used 9 x 4 x 3 in). Bake for 35 – 40 minutes. Remove from pan and cool.

NOTES:
Baking powder and baking soda are both leavening agents that are used in doughs and batters (to cause them to rise) and can usually be substituted for each other in recipes. Baking soda is pure sodium bicarbonate or bicarbonate of soda. Baking powder is sodium bicarbonate + a weak acid. If you have baking soda on hand, use ¼ teaspoon for every 1 teaspoon of baking powder in the recipe. Along with this, you can add an acid that compliments the recipe. For this recipe, I recommend one of the following:

• lemon juice – ½ teaspoon for each ¼ teaspoon of baking soda
• vinegar – ½ teaspoon for each ¼ teaspoon of baking soda (don’t be concerned that your bread will taste like vinegar – it won’t)

The baking soda can be mixed into the dry ingredients, but the acid (lemon juice or vinegar) should be added to the wet ingredients. Once you combine the wet and dry ingredients, the chemical reaction between the baking soda and acid will begin and you will see some slight bubbling action. Spoon batter into baking pan and put into oven as soon as you’ve finished mixing the two together.

Gluten-free Coconut Flour Bread