First, an admission: I used to be a great baker. I’m not anymore. I used to bake literally by memorization, knowing how much baking soda per cup of flour per cookie or how much sugar to cream with the butter. But then Mike’s gliadin IgA test came back positive after years of stomach pain. Then we found out how much better we felt as a family if we cut out refined grains and sugar. So I stopped baking the traditional way.
And I failed baking the new way. A lot.
A super lot.
I can’t count how many things I threw away: almond flour brownies, coconut flour cookies, cakes made from garbanzo flour. They all sucked. But I kept trying. And I kept reading. And learning.
Months and months after cutting out refined flour and grain and scores of books read, I’m finally learning and understanding the nuances of baking with alternate flours. Don’t get me wrong; I still throw a batch or two a month away, but how else can you learn unless you fail?
Today, I had a win. I had a win so epic it may be the win of all wins. It’s so full of win, I have to dub it:
Thanks to my good friend Barb, I am happy to be able to offer substitutions in order to make this Dairy-Free as well! She said it came out delicious, she ate half a loaf, and then and emailed me the details. They’re added in red next to the original ingredients!
The BEST Grain-Free Gluten-Free Sandwich Bread
(In The History of Man)
What you need:
- 3/4 c. coconut flour, sifted
- 1/4 c. flax meal
- 2 tbsp arrowroot
- 1/2 tsp. baking soda
- 1 tsp gluten-free baking powder (we use Rumford or Clabber Girl, but if you want to be totally “grain-free” use this easy recipe for your own baking powder)
- 1/2 tsp salt (3/4 if using unsalted ghee)
- 1 tsp. onion powder
- 1/8 c. sesame seeds (plus 1 tbsp)
- 7 eggs, beaten
- 1/2 c. melted butter (1/2 c. melted coconut oil or if you’re just casein-free you can use ghee)
- 2 tbsp sour cream (or Greek yogurt) (2 tbsp plain coconut yogurt plus 2 tsp melted coconut oil)
What you do:
- Combine dry ingredients (except the 1 tbsp extra sesame seeds).
- Combine beaten eggs, and sour cream and beat into dry mixture. Add melted butter.
- Pour into 9×5 loaf pan, sprinkle with the extra sesame seeds
- Bake at 325 for 40-50 minutes.
- Make a sandwich.
- Put remaining in refrigerator as due to its high-egg content it will stay fresher longer.
- Write me a love letter.