I’ve never been completely satisfied with the texture of an all coconut flour bread or an all almond flour bread. I just knew there had to be some combination of the two with something more than eggs to help bind it all together and enrichen it. I kept searching until I landed on this little gem of a recipe and I just love the final product. Moist and firm and tasty. But, no matter how you slice grain-free bread it’s never going to hold together like her glutenous sister. So, once you get past that expectation you will be as happy as a clam making a “sammy” out of this bread, toast (I toast it twice for a crispier texture) slathered with butter, of course and maybe even french toast, haven’t tried that yet though.
The secret ingredient in this recipe is dry-curd cottage cheese also known as farmer cheese. You can find this in most grocery stores and health food stores and if not, then just ask them to order it for you. I used Lifeway Farmer Cheese and loved the final product. I called them to make sure they don’t add any milk products after it has been cultured and they don’t…this is made directly from their kefir which is great! So, you want to call the company to make sure that this is the case or visit this link at SCD Diet to check their list as well. I will continue to use this in a variety of other recipes as well. So much fun to have some new food to play with when your diet is fairly restricted, isn’t it? :-)
So thank you to Dietnet-recipes for sharing and here is the link for this fabulous grain-free Coconut Almond Bread!
Give it a try and let me know how it goes and any other uses you’ve come up with for this Coconut Almond Bread!
Look forward to trying – the only thing I’d add is, if you live here in the area and haven’t discovered yet – I’ve just ordered (truly) raw almonds from Bulk Natural Foods http://www.bulknaturalfoods.com/. It’s an amazing natural food co-op that delivers to several areas in the mid-TN area monthly. They have peaches coming in a week (the ones I got last month were amazing!) and I’ve ordered almonds to try as well this month. Have discovered that processing my own is MUCH cheaper than almond flour.
Hey Kelly…thank you so much for sharing this resource! I have heard of it but haven’t taken the time yet to sign up and order some of the great stuff they’re offering! Always good to buy these nutrient-dense foods in bulk when we can, thanks again!
Well thanks to your recipe, Elise has had your delicious bread many days this week- ham and cheese sandwiches, a PB& J and just plain hot with a wad of butter! Thank you, thank you for passing this along, Shane! You’re a wonderful encouragement -Thankful for you!!
You are welcome Honey! It really is the simple things, like bread to help a kid feel more “normal” when they’re on the SCD/GAPS diet isn’t it? So happy to help!
I wanna try!!!!! I’ll let you know how it goes. I think if Mack could have bread she would be so happy. I make banana bread every week (which I think is fabulous!) but she is so sick of it. Thank you Shane!
It’s super simple…just make sure you cook it long enough…do the ol’ toothpick test. I hope it does bring some joy to Mack’s life! Why don’t we call it “Joy Bread?”
I made this bread today—-I have tried to make various types of gluten free bread and this is the first one that raised well and is just delicious—I love it toasted!
So glad it worked out Jean and it’s so filling! I prefer it toasted too!
I tried this with the pumpkin puree and coconut oil. It did nor rise at all – any suggestions?
I made sure I followed the recipe exactly.
Hey Carin…I have not made this bread with pumpkin puree but, I’m thinking that the pumpkin will create a denser/heavier final product & so doesn’t rise as well, at least that’s been my experience when I’ve used it in other recipes. You might try adding aluminum-free baking powder (1 teaspoon) to help give it a lift if you need to stick with the pumpkin instead of the dairy they mention in the recipe. Best of luck and let me know how it goes!
what size pan did you use?
4 1/2 inches by 10 inches!
Hello Shayne,
Can the pumpkin be omitted in this? I love it, but know the canned pumpkin is illegal. Don’t have any fresh, or frozen. Not sure I have the ambition to mess w/a pumpkin. I thought this was a straight coconut/almond flour bread! Help?
Hey Donna, try strained yogurt if you can eat that or I would recommend baking butternut squash for a meal and with what’s leftover then throw that into your bread…I’m sure it will delightful, just make sure it is pureed and smooth when you add it or your bread will be chunky. But, you might like chunky bread. :-)
This turned out nicely. I was searching for a recipe that wasn’t all coconut or all almond that had yogurt. It turned out very nice.
Toasted is the best!