Grain Free Peasant Bread

Grain Free Peasant Bread

*Grain Free *Gluten Free *Dairy Free *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.