My Best Gluten Free - Grain Free Bread Yet!

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

1. Melt the butter

2. Beat the eggs

3. Mix in melted butter, milk, & maple syrup

4. Mix dry ingredients together

5. Add dry to wet & mix well

6. You will have more of a thick bread batter than a traditional yeasted bread dough

7. Pour into a well buttered bread pan ( I use 8 1/2 L X 4 3/4 W X 2 3/4 D )

8. 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.