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.

Carrot Cake: Grain Free & Cow's "Liquid Lactation" Free :)

                              Read on my friends... recipe is below!

I work with people who have health challenges... sometimes big health challenges:

• auto-immune,
• cancer,
• diabetes, etc.

The ravages of modern living and modern eating raise holy hell with people's bodies creating ongoing inflammation, immune activation, cellular metabolism issues, blood sugar issues, glandular ill health... BUT, people still want an occasional celebratory food to relax into and enjoy.

With above said health challenges; the removal of gluten, grains, and cow's milk dairy (it is a caesin & A1 protein / caesin issue) are imperative (from a functional medicine / natural health perspective) to reduce gut and immune health inflammation and get the healing process rolling.

My son Jakob's birthday is always celebrated twice: once with his summer, Lake Ozonia friends and once with family. Dates and times available never seem to mesh to celebrate with all together.

                    Summer Friend Birthday Celebration: Bridge Jumping, Jake's On The H2O, & Cake

This year I made him the standard, as close to whole food, Oreo® cookie cake that a mom can muster up in the kitchen. I use Newman's Organic creme filled chocolate cookies. It is year # 6 for this cake, making twice yearly for both sons, and I think I have perfected it. 

Now comes the family celebration cake. With health issues to consider, I have opted to make a non-inflammatory cake of Jake's 2nd favorite option... carrot cake.  Click carrot cake, back there, for the standard whole food carrot cake recipe. Oh yeah... and enjoy. 

Grain Flour Free, Cow's Milk & Butter Free, Gluten Free BUT Yummy Whole Food Carrot Cake:

• 3 eggs 
• 1 cup buttermilk (I used raw goats milk soured with 1 tbsp. raw apple cider vinegar)
• 3/4 cup organic coconut oil  (melted)
• 3/4 cup sucanat sugar
• 3 tsp. vanilla
• 3 tsp. cinnamon
• 1/4 tsp. unrefined sea salt
• 3/4 cup fresh ground coconut flour
• 1 cup fresh ground almond flour
• 2 tsp. baking soda
• 2-3 tsp. cinnamon 
• 1 tsp. cardamom
• 1 tsp. nutmeg
• 1 1/2 tsp. ginger
• 1 rounded TBSP. baking powder
• 2 cups shredded carrots
• 1 - 8 oz can pineapple with natural juice, no added sugar (I used the organic canned pineapple from the Coop, it is  a 14 oz can, i used 1/2+.  I will use the whole can the next time I make this yummy cake.)

(All ingredients organic and naturally raised)

Preheat oven to 350 F.

1. Beat eggs, then beat in buttermilk, and coconut oil.  
2. Blend in sugar, vanilla, and spices.
3. Mix in nut flours, b. soda, b. powder, and salt.
4. Shred carrots on a cheese grater and blend into batter.
5. Chop pineapple pieces in blender to a puree and mix into batter.
6. Add 1/2 the can's pineapple juice and mix in well.
7. Use coconut oil to grease two 8" round cake pans, divide batter evenly between two pans
8. Bake for 45 minutes, until cakes is pulling from edge of pans and knife inserted in center comes out clean.
9. Allow to cool until just warm and turn out on cooling racks.  
10. When completely cool, frost the bottom layer, add the top layer, and frost top and sides completely.

Options: You can add the raisins, coconut flakes, and walnuts of the original recipe.

Frosting:

This creates a cow's milk dairy free frosting. Auto-immune conditions benefit from avoiding gluten and cow's milk dairy.

• 2 cups raw unsalted cashews, covered in water and soaked overnight (24 hours is even better)
• 3/4 - 1 cup sheep's milk feta
• 1/4 cup maple syrup
• 2 tbsp. water (use water from soaking the cashews)
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1/2 tsp apple cider vinegar
• pinch or two of unrefined sea salt

I soaked 2 cups of organic, raw cashews (I think they were free range?) overnight in a wide mouth 3 cup peanut butter jar. Put the cashews in the jar and just cover with enough water to submerge the nuts. They will swell considerably by AM.

1. Drain cashews. Place in food processor with remaining frosting ingredients.
2. Purée on high. You want all ingredients to blend well together into a creamy consistency.
3. Scrape out of food processor into a bowl and freeze for 30 minutes.
4. Remove from the freezer and fluff with a fork. 
5. Freeze again for 15 minutes. 
6. Fluff up again.
7. Freeze for 15 minutes.
8. Fluff again.
9. Freeze for final 15 minutes.  
10. Fluff very vigorously until frosting becomes light. 
11. Frost your carrot cake.
12. Refrigerate until serving time.