It is hard to believe that I have been on the GAPS for just over 5 months and in that period of time I have not eaten any bread. I have thought about it a few times but I never really got around to baking any. The GAPS diet bread recipes all use between 8-10 eggs and I always shied away from using that many eggs in one recipe. But yesterday, as there was a impending hurricane, I questioned what I would eat should the power go out. The GAPS diet is not exactly conducive to eating your typical non-perishable foods. So I decided to that instead of running out to the store to stock up like everyone else – I would do some cooking so that I had prepared food on hand should the power go out (hopefully it won’t – I have a lot of money in that freezer!!) My recipe was based off of the one over at Nourished and Nurtured – click here for that recipe. The flavor of the bread was very good and the texture reminds me of Food for Life GF Brown Rice Bread. I won’t say it is as good as some of the gluten free breads I have eaten – granted those did have starch to make them lighter, but for a first try it was good. GAPS Diet Sandwich Bread 2/3 cup coconut flour 3/4 cup almond flour 1/2 cup (one stick) butter 8 eggs 1 date 1.5 tsp apple cider vinegar 3/4 tsp Celtic sea salt 3/4 tsp baking soda Add coconut and almond flour to bowl along with salt and baking soda. Mix in eggs, vinegar, 1 date and 1 stick of melted butter into the flour mixture using an immersion blender. If you do not have an immersion blender sift the coconut flour otherwise you will have lumps in your batter. The batter should be like thick cake batter. Pour into a greased loaf pan and bake at 300 degrees for 50-60 minutes. Once cooled, remove from pan, slice and store in freezer or the refrigerator.
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