UPDATED 9/28/22
Why was this particular loaf so much better? I have made several varieties of the gluten free, 100% whole food flour, bread from various websites. One was too eggy. It had 6 eggs per one loaf of bread. It was more like eating some sort of weird loaf of quiche. Others were too moist and dense. This one I remedied by cutting the eggs to 4, adding lots of extra butter, and using milk.
The top is nice and brown crispy. And it is not doughy in texture. I had a slice warm from the oven and literally slathered in slices of butter. Delicious!
Ingredients
2/3 cup organic buckwheat flour
2/3 cup organic quinoa flour
2/3 cup organic millet flour
2 Tbsp coconut flour
1 rounded teaspoon baking soda
1 rounded tsp baking powder
1/3 cup + a little extra organic Pasture Butter, I am very generous with the butter, and I gently melt it before adding to the batter
1 TBSP apple cider vinegar
2 TBSP local maple syrup
4 local & organic eggs
3/4 cup local, organic Goat’s milk
½ teaspoon unrefined pink Himalayan salt
Vinegar, Milk, Salt, & Eggs
Melt the butter
Beat the eggs
Mix in melted butter, milk, & maple syrup
Mix dry ingredients together
Add dry to wet & mix well
You will have more of a thick bread batter than a traditional yeasted bread dough
Pour into a well buttered bread pan ( I use 8 1/2 L X 4 3/4 W X 2 3/4 D )
Bake at 350F for 55 minutes or so until top is crispy brown & loaf pulls away from the bread pan sides
Let cool for 10 minutes and then remove to a plate. Allow to finish cooling.
Slice & use for your favorite sandwiches, toast for a buttery delight, add jam, melt cheese on, spread with hummus / peanut butter / Nuttzo butter… whatever pleases you! Bologna from well raised pigs?? I no longer have a source for such childhood comfort foods. Bummer.
Goat’s Milk Butter
I have one frozen package of Piggery Bologna left… the business has been closed for over a year. I will miss this pasture raised pork bologna when I finally decide to break it out of the freezer and indulge.