This gluten free and dairy free bread has been an amazing way of getting my sandwiches in if I have to eliminate either from my diet. I often avoid wheat, and at times I have had to avoid dairy. When I gave birth to my beautiful baby girl, she has a sensitive tummy and got ultra-gassy from cow proteins. I chose (as a breast-feeding mom) to omit all cow protein from my diet to help the poor baby out for the first 6 months of her life. I started reading labels left and right. Dairy is in EVERYTHING! Even when it comes to bread! So many breads have milk proteins in the ingredients. I was already omitting ice cream… I wasn’t willing to part with bread… yet.
So I set out to make my own bread… and if I’m gonna take the time to make bread, I am gonna make sure it’s HEALTHY! Even if you are not “gluten sensitive,” it’s a wise thing to avoid as often as possible- wheat in today’s world is no longer real wheat; it’s all been genetically modified. And heck, with the way the US feeds their cows and pumps them with hormones and antibiotics, it’s even pretty smart that you avoid conventional dairy when possible too! I have my own beliefs on the healing qualities of raw milk, cheese and yoghurt, but we can save that for another post.
I got this recipe from my mom (she sourced it from the “Wheat Belly CookBook” by William Davis, MD). I made sure to use coconut oil instead of butter and coconut milk instead of buttermilk to make it dairy free… I hope you like it.
PRE-MAKE THE BAKING MIX. I triple this baking mix recipe so I know I have 6 loaves “ready for mixing” waiting in the fridge:
All-Purpose Baking mix
4 cups almond meal/flour
1 cup ground golden flaxseeds
1/4 cup coconut flour
2 teaspoons baking soda
1 teaspoon ground psyllium seed
In a large bowl, whisk together the almond meal/flour, flaxseed, coconut flour, baking soda, and psyllium seed (if desired). Store in an airtight container, preferably in the refrigerator.
Per 1 Tablespoon: 40 calories, 2g protein, 2 g carbohydrates, 3 g total fat, 0 g saturated fat, 1 g fiber, 33 mg sodium.
Prep time: 5 minutes/ Total time 45 minutes
3 cups All-Purpose Baking Mix
1 teaspoon aluminum-free baking powder
1/2 teaspoon sea salt
5 eggs, separated
1/4 cup coconut oil, melted
1 tablespoon coconut milk (or your preferred non-soy based milk alternative)
Preheat the oven to 350 degree F. Grease an 81/2 x 41/2 loaf pan (I coconut oil to grease the pan). The shape of the pan matters, my pan was wide, hence my long and short loaf. The smaller square shaped pans might be the better option if the shape of your sandwich makes a difference to you.
In food processor, combine the baking mix, baking powder, and salt. Pulse until well blended. Add the egg yolks, coconut oil, and coconut milk. Pulse until blended.
In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until egg whites are evenly distributed.
Do not run the machine at a constant speed.
Spread into the pan and bake for 40 minutes, or until a wooden pick comes out clean.