Experimenting with Grain Free Bread

‘Tis the season to trying new things. Well in the holiday baking realm anyway.

Below are a couple of pictures of some new grain free bread recipes I recently tried.

The main recipe I used was easy.

Preheat the oven to 300

1 cup of tapioca flour (tapioca starch is the same thing)
1/3 – 1/4 of coconut flower (in the end you may even use more than this but just start with this)
1/2 cup olive oil
1/2 cup warm water
1 teaspoon of sea salt
One egg, whisked

Once everything is blended together see if it is solid enough to roll into a ball. If it is still too watery add more coconut flour. Only add one tablespoon at a time and mix each tablespoon in well before adding the next so you don’t end up adding too much.

You will then grease a cookie pan – I used coconut oil to grease the pan because I find it works best with baking.
Take a regular sized teaspoon, the kind of spoon you probably use every day straight out of your silverware drawer, and start scooping the dough into balls. I smoosh the dough down a little so it cooks more flat than round, doing this makes it easier to use the rolls as a bun or sandwich bread later.
You can put extra tapioca flour on your hands to help handle the dough, if it is too sticky.
The size of the ball you roll is just a moderate spoon full but feel free to experiment.
Because the dough doesn’t rise they will keep the shape you put them in fairly well and you can place them close together to get as many as you can on one pan.

You will then pop the rolls in the oven for 30-40 minutes, until they are just a very light brown on edges by the pan.

The first time I used this recipe the rolls tasted kind of bland so the second time around I made two different batches to experiment.

The first batch (picture below) was a double batch so I doubled the recipe above and I added 1 tablespoon of cream of tartar.

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I really like this modification! It gave the rolls more flavor of sourdough bread.

On the second, I did a regular sized batch using the measurements up top but I also adding 1 teaspoon of cinnamon, 1 tablespoon of vanilla extract, 1 spoonful of raw honey and then I added maybe a tablespoon of raw organic sugar. You will definitely need to add more coconut flour (gradually as previously mentioned) to thicken up the dough.

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I wasn’t going for something a little sweeter, with this batch, just something to bring out the vanilla and cinnamon flavors.

Then finally I topped them off with some almond meal.

So far I love playing around with this recipe. It’s easy, it’s super quick and just a couple of these fill you up so quickly!

If you decide to try this recipe or experiment with it let me know how it goes and how you like them!

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