Since switching over to the grain-free way of life, I have occasionally indulged in bread here and there. Face it, sometimes it’s just nice to have something to schmear butter all over… or to dip in your gravy/sauce/salad dressing/soup. But usually I end up feeling a bit bloated when I eat bread (with the exception of real sourdough bread, which leaves me feeling fine, but maybe just a bit hungrier than usual afterward).
So when I saw this recipe for Coconut Flour Flax Bread on the Tropical Traditions recipe site, I decided to try it out. I doubled it and changed a couple things, based on the comments, and this is what I got:
It slices VERY nicely (and I got 22 slices out of the doubled recipe, but they’re pretty small/short slices. A smaller loaf pan would be beneficial.) and while it doesn’t taste as tasteless as regular bread (so not as much of a blank slate since it actually has flavor) it’s been really nice! We had bread last night with our beef short ribs, and I used it to sop up extra sauce. I’ve enjoyed a couple pieces with peanut butter and honey on top, a couple with just butter, some with jam… and the best part is knowing that it’s a high-protein, low-carb, wheat-free food that isn’t going to make my insides feel like a clown just inflated my intestines (TMI? sorry).
I asked my husband what his impression of this bread is, and he’s apparently feeling very talkative tonight, because he said, “Good,” gave a thumbs up and said, “I dunno. I like it.” He also thinks it would make awesome French toast.
So here’s the recipe, with my changes, so you can make it yourself. (I used a 10” loaf pan because that’s the only one I have, but I’d recommend a smaller one, like maybe 7” so you can get taller slices.)
Grain-Free Basic Bread (Coconut Flour Flax Bread) Recipe
- 1 cup coconut flour, sifted
- 1 cup flax seeds, ground and sifted (I discarded the hulls that wouldn’t sift through)
- 1 teaspoon salt
- 2 teaspoons baking soda
- 10 eggs (yeah, here’s the high-protein part)
- 1/2 cup coconut oil, melted
- 1/3 cup plain full-fat yogurt
- 1 Tablespoon apple cider vinegar
Preheat your oven to 325 degrees Fahrenheit.
Mix together flour, flax, salt, and baking soda.
In a separate bowl, whisk together eggs, coconut oil, yogurt, and vinegar.
Pour the dry ingredients into the wet ingredients, mixing after each addition (I did about 3-4 “rounds” of adding dry ingredients).
Pour into a greased loaf pan, and bake 50 minutes. (Probably longer if you are using a smaller loaf pan so your bread is “deeper”.)
Cool 10 minutes in the pan, then turn out onto a cutting board. Allow to cool completely before slicing.
I think this bread recipe would be a great basis for making other types of bread, like a lemon poppyseed bread/cake, or a garlic cheese bread, or any number of different versions.