Gluten free baking can be light, fluffy and delicious!

I encourage you to make your own flour blends.

These recipes are simple. If you don’t get the results you want the first time around, try again.

SWEET POTATO BREAD

You will need:

• 1 cup roasted sweet potato flesh

• 1/2 cup coconut flour

• 1/2 cup tapioca flour

• 1 cup unsweetened coconut or cashew yogurt

• 6 eggs

• 1/2 teaspoon baking soda

• a pinch of salt

Preheat your oven to 400.

Chop sweet potato into chunks, place on a cookie sheet and toss with olive oil and salt.

Roast sweet potato in large chunks for 30 minutes. Remove from oven. If you would like, roast a larger quantity of sweet potato and set some aside to have as a snack with nuts or nut butter.

Place the sweet potato, coconut flour, yogurt, and eggs into your processor and blend until the mixture resembles a smooth, runny batter. Add the soda and mix to combine.

Grease a loaf pan.

Reduce oven heat to 350.

Pour the mixture into your prepared tin and bake for 45 minutes.

Remove from the oven and cool in the tin for 10 minutes before gently transferring to a cooling rack. Allow to cool completely prior to cutting. Slice. Serve. Eat. Enjoy.

 

CORNBREAD

You will need:

• 2 eggs

• 1 teaspoon apple cider vinegar

• ½ cup sorghum flour

• 1 ½ cups cornmeal

• 1 teaspoon each: baking powder, baking soda, and salt

• 4 tablespoons coconut oil

• ½ cup almond milk

Preheat oven to 350.

Put all ingredients in a blender or food processor and blend well.

Grease a loaf pan with coconut oil.

Scrape in the cornbread dough; it will be thick like cookie dough, not a pourable batter. Press down on the top to form an even layer. It is easiest to do this with a rubber spatula.

Bake for about 30 minutes or until the top is golden brown.

GRAIN FREE BREAD

You will need:

• 1/3 cup arrowroot powder

• 1/3 cup tapioca flour

• 1/3 cup coconut flour

• 1/3 cup flaxseed meal

• a pinch of salt

• 1/4 teaspoon each: nutmeg and cinnamon

• 1/2 teaspoon each: baking soda and baking powder

• 2 eggs, beaten

• 1/3 cup hemp or almond milk

• 1 tablespoon apple cider vinegar

Preheat oven to 350 degrees.

Oil a loaf pan of 8x8 baking dish with sunflower oil.

Mix the flours together. Make sure to get all the lumps out. Add the rest of the ingredients EXCEPT THE VINEGAR and mix well.

If the batter doesn’t have a cake-like consistency, add a bit more milk. Some milks are more viscous than others.

Add the vinegar at the very end. Mix quickly to incorporate.

Immediately pour batter into dish and bake for 35 minutes, or until a knife inserted comes out clean.

Cool 10 minutes before diving in. Enjoy with soup.

WHOLESOME BREAD

You will need:

• Baking paper

• Food processor or high powered blender

• 1 cup whole raw buckwheat groats

• 1/2 cup flaxseeds

• 1/2 cup sunflower seeds

• 1/2 cup coconut flour

• 1/2 cup water

• 1/4 cup melted coconut oil

• 1 teaspoon sea salt

• 1 teaspoon baking soda

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey

• 2 tablespoons arrowroot powder

Optional:

Add 1 teaspoon each: coriander, cumin, caraway & fenugreek seeds

Preheat oven to 325 degrees.

Place raw buckwheat groats, flaxseed, and sunflower seeds into a food processor and mix on high until the mix resembles flour.

When the flour mix is done, add all the remaining ingredients and mix on high until it resembles dough.

Line a loaf pan with baking / waxed paper and grease the paper with some extra coconut oil.

Place bread in the oven and cook for 35 minutes (until the bread is firm ton top and springs back when gently pressed).

Remove from the oven and cool for 30 minutes in the tin.

Allow to cool completely before storing in an airtight container in the fridge for a week.