I have made loaf, after loaf of grain free breads. This link has lot of pretty awesome recipe ideas. There was a while there I was convinced I would actually find a good bread for toast. Then I realized, I’m ok with our usual sprouted grain toasts and homemade breads as a treat. Grain free breads are more like cakes to me, it’s a really great way to cure the “bread” craving when I’m avoiding grains entirely. This recipe is very, very simple. Perfect to pan fry in butter and serve with eggs, (or even sausage gravy) awesome for desserts and short cakes, yummy with a bit of butter and jam. Just a little bit of fruit and its a perfectly sweet treat. For a real indulgence, toss on some whipped cream, curd or vanilla sauce.
This is by far my favorite grain free bread recipe. It has the best flavor. Coconut flour and almond meal breads tasted kind of weird to me. I can’t describe the flavor besides maybe rubbery? This has a great flavor and crumbly, soft consistency.
Pre-heat oven to 350 degrees.
In a bowl combine all ingredients. Add water to thin to pourable pancake batter-esque consistency. Spread batter into a greased and/or lined loaf pan. Bake for 30-45 minutes or until golden brown. Allow to cool before slicing.
Note: I used homemade almond milk which is much, much thicker than usual almond milks. To replicate this texture my best guess is that coconut milk (full fat) will come closer than almond milk in a carton. The original recipe simply stated “to add water until pourable.”