I decided to post the recipes here for my grain free biscuits and bread. I don't know how many of you are trying to go totally grain free, but it's much harder to find good bread and biscuit recipes that are grain free. These recipes are also dairy and soy free, as well as low carb and high fiber.
1/4 C coconut oil, melted
1/4 tsp salt
1/3 C coconut flour
1/4 C almond flour**
1 1/2 T flax meal
1 tsp gluten free baking powder
2 T coconut or agave nectar (or very small amount of stevia, about
2 or 3 times the amount you might put in coffee).
Directions to make a small loaf of bread:
Preheat oven to 325 degrees.
Lightly oil, or spray with non-stick spray, a small loaf pan (NOTE: I used a 6.5" x 4" glass loaf pan, which is an odd size....a bit smaller than most, so adjust your cooking time accordingly if you use a slightly larger one).
In a large bowl, whisk together the eggs, coconut or agave nectar or stevia, and coconut oil thoroughly. Combine the salt, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well.
Spoon the batter into the small loaf pan, and smooth the top with the back of the spoon. Bake for approximately 30 - 40 minutes, until a knife inserted in the center of the loaf comes out clean and the top is a dark golden brown.
My oven temperature seemed to stabilize close to 325 degrees, maybe a tad less. I ended up baking the loaf for approximately 40 minutes. I tested the loaf for done-ness as one tests a pumpkin pie...by inserting a regular butter knife into the loaf to see if it came out fairly clean.
Directions for making biscuits:
Preheat oven to 350 degrees.
In a large bowl, whisk together the eggs, coconut oil and agave or coconut nectar or stevia thoroughly. Combine the salt, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well.
Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake for approximately 16-20 minutes (start checking them at about
16 minutes), until beginning to develop golden-brown spots on tops. Makes 8 biscuits.
The loaf of bread and/or biscuits can be stored at room temperature (covered) for 3 days on the kitchen counter; they will stay moist and flavorful and pliable. I think this is a great alternative to the high-carb gluten free breads available in the stores; this bread and/or biscuits are very nutrient-dense, high in fiber and relatively low in carbohydrates. They are made with low-glycemic-index ingredients (especially if you use coconut nectar or stevia), so is shouldn't spike your blood sugar like most baked goods will.
**I am following Elana Amsterdam's suggestion and using ONLY finely ground blanched almond flour. Some almond flours on the market simply are not fine enough to give a good texture to baked goods. For example, Bob's Red Mill Almond Flour just doesn't work. The flour that I'm currently using is Honeyville's Blanched Almond Flour.