For the past year or so we have experimented with creating a simple, healthy substitute for loaf bread and buns. Some of our experiments were successful, but not quite “it.” We first discovered Bred Bread, which is delicious, but quite pricy considering the four cups of almond needed needed to make it. We also came up with some flatbread, but it is a bit fickle and not the best substitute for a bun. Our quick minute muffins do a good job, but just don’t completely do it for us when we want sliced bread.
This. This is it! We call it power bread because of how much protein and fiber you get from a slice or two. Little B has a slice with peanut butter and forgets about food for hours. This is significant because she is a six year old eating machine these days. The bread works like a sponge, filling up your stomach quickly after eating. It is also convenient to have a loaf ready in the fridge, and much less expensive to make without almond meal.
The loaf and bun versions are very popular with the customers of Grain Free Haven, with people stocking up each week at farmers markets and fairs in the Dallas area. I have been told by customers that Stevia is not the purest of ingredients for people following a Paleo diet, but the ingredient can be excluded without a significant impact. We think it works well balancing the coconut flour and flaxseed meal flavors, but it is a subtle effect and the bread is delicious either way.
I hope you make and enjoy our masterpiece! Be careful though, because one serving will fill you and a second may stuff you!
1 cup coconut flour
1/4 cup golden flaxseed meal
½ tsp sea salt
1 tsp baking soda
½ tsp Stevita (granulated sweetener)
9 eggs, room temperature
¼ cup apple cider vinegar
1 cup melted lard, butter or extra virgin olive oil
Preheat oven to 325 degrees. In a large mixing bowl combine coconut flour, golden flaxseed meal, salt, baking soda and Stevita, then stir until well blended.
In a separate bowl combine eggs and apple cider vinegar. Whisk together until egg whites and yolks are well combined. Add lard/butter/oil to eggs and continue whisking. Add immediately to bowl of dry ingredients.
For one loaf: pour dough into well greased 8 x 4 loaf pan.* This is a smaller loaf, which allows for a square loaf. A larger pan can be used, but you will have more of a rectangular end result. Wet your hands and even out the top of the loaf, making sure it is level and damp. With a dinner fork lightly poke the top of the dough every inch or so. Bake a single loaf, on the center shelf (third shelf from the top) on a shallow baking sheet, for 50-55 minutes.
For 6 buns: well grease six 1-cup ramekins. Place a round of parchment paper on the bottom of each, making sure the paper does not run up the sides. Using a large ice cream scoop place two level scoops into each ramekin. Wet your hands even out the top of each bun, making sure each is level and damp. With a dinner fork lightly poke the top of the dough every inch or so. Place all six ramekins on a shallow baking dish as far apart from each other as possible. Bake buns on the center shelf (third shelf from the top) for 28-32 minutes.
*This is a smaller loaf pan than typically used with wheat-based breads. The size allows for a square loaf. A larger pan can be used, but you will have more of a rectangular end result.