Tuesday, October 8, 2013

The Tale of Two Loaves

As much as the Interwebs have been my saving grace both in researching Audrey's medical conditions and in finding recipes, I am convinced that some people randomly throw together some ingredients and then post them along with false photos. Then they sit back, hands behind their heads, staring at the computer screen. And they laugh a maniacal laugh - mwahahahahahah - as they imagine the money spent on their faux recipe, the time wasted, the huge stack of dishes. Of this I am convinced.

One of Audrey's favorite lunchtime meals is sandwiches. I have successfully made a pretty tasty gluten-free loaf; however, it contains sorghum flour, tapioca starch, potato starch, and yeast...all ingredients she shouldn't have. So imagine my delight when I found an ebook with a recipe for sandwich bread. And according to the recipe, my resulting sandwich bread would look like this:

Looks like normal bread, right? And not just normal but delicious, right? The ingredients - eggs, butter, salt, coconut flour...well, it occurred to me that for those ingredients to make bread, it would probably take a miracle. Or perhaps some act of science I am yet unaware of since I haven't been baking this way for longer than three days. But I thought maybe the eggs would make it puff up. Or maybe there is some type of natural leavening property to coconut flour. 

I decided to give it a try. 

Now tell me, does this look like the photo above?

I'm no Rachel Ray, but COME ON! I'm not so incompetent in the kitchen that I would screw it up this badly. Honestly, when it came out of the oven, I thought, No biggie. This may not work for a sandwich, but we can enjoy this as a snack this afternoon. Um, no. It is the driest "bread" I've ever had in my life. It went in the trash. Yep, 6 eggs, expensive grass-fed butter, and equally expensive coconut flour...in. the. trash. 

I was still determined to feed my little girl sandwiches for lunch, so I did what I should  have done in the first place: I googled "whole new mom sandwich bread". Whole New Mom is my go-to gal for most things, including homemade skincare products and now Candida-friendly recipes.

Through my search, I found the following recipe: 

Grain-free Sandwich Bread
1 c. cashew butter (or almond butter)
4 large eggs, separated
1/2 - 2 T. honey
2 1/2 t. apple cider vinegar
1/4 c. almond milk
1/4 c. coconut flour
1 t. baking soda
1/2 t. salt

1. Preheat oven to 300. Place a small dish of water on the bottom rack. Prepare a greased 8.5x4.5 bread pan.
2. In a mixer, beat the nut butter and egg yolks.
3. Add honey, vinegar, and milk to butter and egg mixture and mix.
4. Combine coconut flour, baking soda, and salt in a separate bowl.
5. With a hand mixer, beat egg whites until peaks form.
6. Add dry ingredients to wet and mix thoroughly.
7. Add egg whites to mixture and mix until combined but be careful not to overmix.
8. Pour batter into prepared pan and bake for 40 minutes. Do not open oven until 40 minutes have passed. 9. Loaf is done when toothpick inserted in the middle is clean.
10. Allow to cool 20 minutes before removing from pan. Then allow to cool an hour before cutting.

(Original author: Danielle Walker from Against All Grain)

And...drumroll...this bread turned out much more like bread. Different but bread.

The main difference in this bread from "normal" sandwich bread is the texture. The texture is more like a quick bread (think banana bread). However, I think if we had had more time on our side and let it sit like she recommends, it would have been more like sandwich bread. Also, next time I will completely omit the honey because, for one, my baby doesn't need honey, and for another, the sweetness added to the texture to be reminiscent of a quick bread.

A couple of notes:
**Nut Butter - the recipe called for cashew butter. Peanuts are a no-no on a Candida diet. Something about peanuts molding easily. Or something. Anyway, I knew I had some cashews in the pantry that I could make into cashew butter myself. But they had clearly been neglected for awhile, and ew! I think I know what moldy nuts are now. Not like the green mold you see on bread, but they were a little bit furry. Yuck! I already had some almond butter in the fridge and had to make a bit more to equal a cup.

Making your own nut butter is so easy! You just put the nuts in your food processor and let it go until the nuts turn to butter. Almonds take awhile longer than peanuts...usually about 15 or 20 minutes. And you may need to turn your food processor off mid-process because the food processor tends to get really hot, and you don't want it to burn out!

**Coconut Flour - coconut flour and almond flour both are very expensive! So far, I have been spending a small fortune buying Bob's Red Mill brand at the grocery store; however, Honeyville Grains carries both items in bulk and for a much more reasonable price. PLUS they only charge $4.49 for shipping! I have ordered wheat from them many times. I think they are currently out of stock on the coconut flour, but hopefully they will get more soon.

Anyway, Audrey and I both enjoyed our sandwiches on our Second Attempt Bread...


...and we enjoyed the bread - topped with some unsweetened cinnamon butter - again for a snack in the afternoon!

4 comments:

dclouser said...

So great to see that Audrey is still cooperating in letting us see her beautiful smile! I admire you for making this challenge into an adventure. Good for you and her!

Elaine said...

Kathleen, I have a missionary coworker whose wife has gone gluten-free for the past five years or so. He says there is no bread that is successful. He claims they've tried everything known to mankind. I trust you'll have a more positive experience. How often does she usually get her "attacks"? I'm wondering how soon you can expect to know if this is helping her. I pray it will.

Cynthia Davis said...

Hi, Kathleen! My best friend is now grain free. I will share this post with her!

mountain mama said...

we may need to try this recipe...we don't like crumbly gluten free bread :(