The challenges of a gluten-free, grain-free, starch-free diet are many. One of the first considerations that people need in order to feel that they can actually “do” the diet is to have an acceptable bread replacement. Here is a recipe that does just that!
Children and adults alike, crave bread. These are the people that most need to eliminate it from their diet. Unfortunately, our culture is heavily grain/bread/starch based.
This is what gets some people in trouble in the first place. They eat too many carbohydrates that are difficult to digest.
Not only are more and more children having problems with a grain based diet, but more adults are as well. Adult onset celiac disease is on the rise and is expressed with many different and seemingly unrelated symptoms, not necessarily digestive distress.
Not only is celiac disease on the rise, but in even greater numbers, the cases of gluten intolerance are finally being recognized by researchers.
Grains have become a food staple only in the last 10,000 years. That may sound like a lot of time, but in evolutionary terms it is just a drop in the bucket. Our digestive tracts are actually geared for the “primal” diet of hunters and gatherers.
When agriculture of grains became more prevalent, these cultures developed a way of preparing them so that they were digestible to humans. Traditional methods of preparing grains require them to be soaked, fermented and/or sprouted before being ground into flour and then baked into bread.
Our modern commercial corporations have no interest in making their products more digestible. They are interested in making their products taste and look good without any concern as to whether or not they actually provide any available nutrition. Consequently, there are no grain based products on the conventional market today (with the rare exception of a few traditional bakers or farmers) that are properly prepared.
None are properly prepared by soaking, fermenting and/or sprouting and so they are difficult to digest. Anyone with a compromised digestive system may develop problems if their diet is high in these products. Is it any wonder that adult onset allergies, celiac disease and gluten intolerance are rapidly on the rise?
Here we have a recipe for a simple, delicious, wholesome and fully nutritious bread that will satisfy the need for a “carbohydrate” type food. This is an excellent and completely balanced food, as it has plenty of protein from the eggs, plenty of fat from the coconut flour and oil (or butter/ ghee) and plenty of fiber from the coconut flour. Who could ask for more?
Prep time: 20 minutes
Cook Time: 40 minutes
To save time, you can make two loaves at once and have one to freeze. It is perfectly fine to freeze baked goods with coconut flour.
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