There’s not much as satisfying as the aroma and bite of a warm slice of fresh homemade bread AND it doesn’t have to be full of gluten, sugar and carbs.
I love this kind of recipe because your blender does all the work, you just assemble! Yes, coconut flour was challenging to work with at first, it has a texture all its own, but now its second nature and it will be for you too—don’t let it intimidate you.
If you expect it to respond and taste exactly like wheat flour, it won’t. But the taste is nutty, savory, healthy, doesn’t induce inflammation nor does it feed candida or elevate blood sugar, that’s enough for me. This recipe can be made slightly sweet as you would use a pound cake recipe or salty for that traditional bread taste.
- 1/2 cup coconut flour
- 1/3 cup ground flax meal
- 1/4 cup almond flour
- 2 teaspoons baking powder**
- 1/4 teaspoon sea salt
- 4 eggs
- 1/2 cup flavorless oil, I use avocado oil
- 1/3 cup dairy free milk unsweetened almond milk, coconut, etc., I use almond milk
- 1/2 cup golden Lakanto natural sweetener** or to taste (taste batter for desired sweetness) NOTE: Omit the sweetener if you’re making this bread as a traditional bread.
- 2 tsp. pure vanilla extract (if making this as a slightly sweet bread like a pound cake—great for French toast)
*Optional Add-ins: to sweeten the bread for use as a breakfast toast, pound cake or French toast.
- 2 tsp. pure vanilla extract
- ** 1/4 to 1/2 cup sugar alternative, I use pure Monk Fruit when available, but powdered stevia works just as well
- 1/4 to 1/2 tsp. powdered cinnamon
- Preheat your oven to 375° F. Line a 8 x 4-inch loaf pan with parchment paper or grease well.
- The easiest way to whip the batter is by simply combining all ingredients in a blender. Pulse or blend on low speed until everything is fully combined. Add wet ingredients first then the dry.
- Alternatively, whisk together dry and wet ingredients in separate bowls. Then add the dry to the wet mixture and stir together with a wooden spoon or hand mixer.
- Fill batter into the prepared loaf pan.
- Bake for about 25–30 minutes until a toothpick inserted in the center comes out clean; don’t allow it to get too dry.
- Allow bread to cool in the pan for 10 minutes, then move to a wire rack to cool fully.
- Store refrigerated up to 1 week; I store mine refrigerated in a paper bag.
- Lightly toasting the bread slices is delicious.
Dr. Gloria’s Kitchen Notes
* If you prefer, you can omit or replace coconut flour with almond flour
** Alternative baking powder = 2:1 ratio cream of tartar and baking soda
*** For extra-large sandwich slices, cut the loaf into thirds. Then slice each piece into 4 slices horizontally (instead of vertically). You’ll end up with 12 slices and more surface area for all your toppings or as sandwich bread.
When my two sons were young, French toast was one of their favorites; any time of day. I regret not knowing at that time (over 40 years ago) the health-depleting effects of gluten or I would have made it different as both of them had allergies and now I believe wheat and sugar had the most to do with it...live and learn, we do the best we can at the time.
French toast is so satisfying with the wonderful blend of flavors...bread, egg, butter, and homemade no-sugar maple syrup and colorfully topped with your favorite fruit. This recipe has a “surprise” twist that makes it fluffier and oh so tasty!
(based on 6–8 slices)
- 4 large eggs
- 2/3 cup milk or cream (I use pure organic cream, or you can use a milk alternative)
- 1/4 cup almond flour
- 1/4 cup natural sweetener like Lakanto™
- 1/4 tsp. salt
- 2 tsps. ground cinnamon
- 2 tsps. vanilla extract
- 6–8 thick slices of bread cut horizontally, not vertically
- Preheat griddle to 350° F or heat a skillet over medium heat until a sprinkle of water bubbles; grease well with butter.
- Add all ingredients, except the bread, to a blender (for fluffier results) or to a shallow dish and whisk well to combine. If whisking by hand, it’s okay if the flour doesn’t mix in completely smooth but get it as smooth as possible so you get nice fluffy toast.
- Dip bread slices into the egg mixture, dredging them well on both sides; best if you allow soaking in egg mixture at least 4–5 minutes.
- Cook on hot, greased griddle or skillet.
- Cook until the bottom of the bread starts to get golden brown. Flip and cook on the other side the same.
- Remove to plate; serve warm, with syrup and a sprinkle of cinnamon powder and garnish with your favorite fruit slices.
NO-SUGAR Maple Syrup:
I haven’t had store-bought maple syrup in about 40 years; it’s loaded with coloring, sugar and who knows what else? My grandmother always made her maple syrup and we teased her that she did it the hard way when store-bought was readily available—now I’m doing the same, thank you, grandma, I think of you each time I make it and it still warms my heart and taste buds! This recipe is SO simple and fast that any other kind is pointless and unhealthy.
1–2 cups natural sugar alternative (to your desired sweetness), I use powdered stevia or a mix of granulated panela and stevia that we can get in Ecuador; it only has 2 calories and 2 carbs per tablespoon but not always readily available elsewhere as granulated stevia.
1 cup boiling water
3/4 tsp. organic maple syrup extract
1 tsp. butter (optional)
- In a saucepan, combine water, sugar alternative, butter, cinnamon and maple extract.
- Cook and stir until sugar is dissolved.
- Remove from heat; serve warm.
THAT’S IT, EASY, TASTY AND OH SO HEALTHY!
Dr. Gloria’s Kitchen Notes:
- I make a triple recipe of the maple syrup and refrigerate; it will last up to a month IF you use filtered or distilled water; there is more opportunity for mold to form with tap water.
- Keep in a glass jar with well fitting lid like a canning jar or recycled glass bottle.