Stage 4 GAPS Diet Bread Without Eggs
This egg-free bread is designed for individuals following the GAPS diet, particularly those in Stage 4. It offers a gut-friendly, grain-free alternative to traditional bread, utilizing ingredients like almond flour and probiotics to support digestive health.
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup homemade yogurt or 1 teaspoon probiotic powder mixed with 1/2 cup water
- 1 tablespoon gelatin mixed with 3 tablespoons warm water egg substitute
- ¼ cup melted coconut oil
- 1 tablespoon honey
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare Gelatin Egg Substitute: In a small bowl, mix 1 tablespoon of gelatin with 3 tablespoons of warm water. Stir well until the gelatin dissolves completely.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt until well combined.
- Add Wet Ingredients: To the dry mixture, add the homemade yogurt (or probiotic mixture), melted coconut oil, honey, and the prepared gelatin mixture. Stir until all ingredients are thoroughly combined and a batter forms.
- Transfer to Loaf Pan: Grease a loaf pan with coconut oil or line it with parchment paper. Pour the batter into the prepared pan, spreading it evenly.
- Bake: Place the loaf pan in the preheated oven and bake for approximately 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Storage: Store the cooled bread in an airtight container in the refrigerator for up to one week.
- Variations: For added flavor, consider incorporating herbs like rosemary or thyme into the batter.
- Serving Suggestions: This bread pairs well with GAPS-approved spreads or can be used as a base for open-faced sandwiches.