I’ve tested, tweaked, researched, asked for advice, used an ungodly amount of ingredients, and thrown away numerous recipe attempts in search of that one wonderful recipe that could really be worthy of being called, “bread”. And it was all worth it. I’ve finally found what I think are the right measurements and combination of items that transform into a bread that I absolutely love. The second best part next to having a delicious bread we can sink our teeth into: the recipe is basic and can be used numerous ways with just a few little additions or subtractions. Hallelujah and amen.
I’m sure I’ve told you in the past my least favorite thing about being grain free is the use of mass quantities of nut flours, coconut flour, and eggs. I cannot stand the texture of nut flours and since I’ve been on an elimination diet, I now see clearly that most nuts and I do not get along. I also use organic ingredients, so the use of a gazillion eggs or just egg whites in a grain free recipe can get extremely expensive. Not to mention how irritating it is when the recipe you’re working on doesn’t turn out the way you had hoped, which in gluten-free and grain free cooking tends to happen often. I cannot tell you how many grain free bread recipes I’ve made that taste like a brick of play dough. Or they’re grainy, or they fall apart, or they taste too much like coconut when I don’t want them to.
While I haven’t been able to completely eliminate eggs from my grain free bread recipes (YET!), I think they have a more reasonable amount of eggs, no more than 2 to 3. I’ve been able to omit nut flours and lower the content of coconut flour therefore, taking away the strong flavor of coconut. I don’t want bread that tastes like coconut and for a long time I thought that was too much to hope for. But not now!
Every time I made a grain free bread I was looking for a certain texture, crumb, and taste that I simply wasn’t getting. And actually for a while, it just sucked the love right out of baking. You may have noticed the big gaps in my posting lately. Between health issues and going grain free and mostly “Paleo” and not wanting to inundate you with meat and vegetable dishes…our baking time together has suffered a bit. Baking is my favorite aspect of cooking and I think those items are the most sought after for allergen sufferers. Comfort food is where it’s at for all of us!
So after a few weeks of moping around the kitchen dying for a decent piece of bread that actually tastes like bread, I put my big girl britches on and got to work. Those of us who have to be, or choose to be grain free, no longer need to fret. This basic bread recipe, with a few tweaks here and there is going to provide us with all kinds of amazing goodies.
So stay tuned, the lull is over and you and I are back in the kitchen!
Grain Free Peasant Bread
*Grain Free *Gluten Free *Dairy Free *Low Glycemic *High Protein
3/4 Cup of Arrowroot Flour
1/2 Cup of Sweet Potato Flour
1/2 Cup of Coconut Flour
2 teaspoons of Xanthan Gum
2 teaspoons of Double Acting Baking Powder
1/2 teaspoon of Sea Salt
2 Tablespoons of Coconut Sugar
1 1/2 Tablespoons of Active Dry Yeast
2 Eggs Separated
1 1/2 Tablespoons of Grass Fed Gelatin
1/2 Cup of Cool Water
1 1/2 Tablespoons of Apple Cider Vinegar
Measure all of the dry ingredients into a medium bowl and whisk to combine, set aside. Separate the eggs. Whites into a stand mixer with the whisk attachment, yolks into a small cup or ramekin. Beat the egg whites on high until they are very foamy and at least doubled in size, but not to soft peak stage.
Add in the yolks and beat until completely combined, just a few seconds.
Next, in a medium ramekin or in a glass measuring cup, add the 1/2 cup of cool water. Sprinkle the gelatin over the top and whisk in thoroughly with a fork. Microwave for 20 seconds.
Measure the vinegar into the egg mixture and turn the mixer on low. Very slowly drizzle the warmed gelatin mixture into the egg mixture until fully incorporated. Turn off the mixer and switch to the paddle attachment.
With the mixer on low, add the dry ingredients to the egg mixture and beat on medium for about 1 minute. The dough will be soft.
Flour a board or the counter with arrowroot flour and scoop the dough out of the bowl.
Knead the dough several times being careful not to add to much extra flour. Knead it until it is able to be shaped, about 6 or so folds and turns. Shape it into a loaf and slit the top three or four times. Don’t slit it as deep as I did though, I got a little over zealous. Just skim the top about 1/4 inch in.
Next, line a baking sheet with parchment or silpat. Spray a piece of plastic wrap with non-stick spray (mine was olive oil), lay it lightly over the bread and then cover the plastic with a tea towel and place the pan on the stove.
Turn the oven on to 400 degrees and allow the bread to rise on top of the stove for 60 minutes. It will grow in size, but not a lot. It mainly becomes “fluffier”.
Place in the oven and bake for 40 minutes draping it with tin foil the last 15 minutes. **If you’re not using a convection oven, time may vary and will likely take just a bit longer.**
Remove from the oven and allow to cool for 20 minutes before slicing. This is a delicious crusty bread that is wonderful served with dairy free butter, roasted garlic, vinegar and oil dip, served as garlic bread with pasta, served with different types of goat cheese, alongside soup, so many options! And while I was taste testing…I had it with dairy free butter, then with dairy free butter and jelly, and then finally, with chicken liver pate. All delicious!