My daughters are both quite picky when it comes to eating.
You know the stage, today they like something, tomorrow, not only do they not like it, but they never liked it (subtext: geez mom, how are you so dense?). Argh.
Well, I’ve been on a mission for the past, oh I don’t know, three years?…to come up with a gluten-free bread recipe that my daughter Jade not only tolerates, but might just like a little bit.
We currently buy Food For Life’s rice bread, but I’m not fond of the fact that it contains yeast, agave, and a couple of different gums. My daughter loves it though, and since she’s already so limited, I buy it regardless.
I’ve been through quite a few different ‘prototype’ breads, including ones with quinoa, millet, coconut flour, rice flour, sorghum flour, and chickpea flour, all rejected one right after the other.
I really dug a couple of them, but they were a bit ‘involved’, requiring soak time for the grains and the use of a food processor, so it didn’t exactly break my heart when they were snubbed.
This bread, however, she loves. She actually requests it!! I can’t believe it, and the great thing is it’s probably the easiest recipe of all that I’ve made.
No processor, no soak time, and I have bread in under an hour for her! In addition, there are no gums, starches, or other complicated additions. It’s even SUGAR-FREE! What a bargain, heh?
This is the base recipe, but there are literally countless additions to try, including:
-pumpkin or other fruit puree in place of applesauce
-added spices to make it savory or ‘sweet’ (rosemary, garlic, onion, cinnamon, vanilla, pie spice, etc.)
-added nuts, seeds, or dried fruit (up next for us is a cinnamon raisin variation!)
However you make this bread, I hope it’s as big a hit for you as it is in our home!
Awesome gluten-free bread that slices easily and is FREE of sugar, starches, and gums!
- 1/2 c . coconut flour
- 1/2 c . buckwheat flour
- 1 t . baking powder
- 1/2 t . sea salt
- 4 eggs
- 1/4 c . applesauce
- 1/2 c . dairy-free milk (I use homemade coconut or hemp seed milk)
- 2 T . oil (grapeseed, coconut, or olive are all good)
- Preheat the oven to 350 degrees.
- Mix the dry ingredients (flours, baking powder, salt).
- Mix the wet ingredients (eggs, applesauce, milk, oil).
- Mix all ingredients until well combined.
- Pour batter into a well-oiled loaf pan.
- Bake 30-35 minutes.
- Remove and cover with a dish towel (while still in the pan).
- Let sit 5-10 minutes.
- Uncover, remove loaf from pan, cut, and serve as desired!
Fat: 4.9 g Carbs: 7.5 g Sugar: 1.1 g Protein: 3.5 g; Nutrition facts based on using unsweetened almond milk and olive oil. WW SmartPoints: 3
Adapted from this recipe
This recipe makes a dense, short loaf…just an FYI.
I use this coconut flour in this recipe (coconut flours vary in absorbency, so please beware).
I have no idea about vegan egg replacers, so experiment at your own risk!
In addition to the above attributes, this one toasts like a dream! We cut the slices about 1/2-1 inch in width, and they hold up very well.
Do your kids have a favorite meal?