Bread is difficult to make when you’re not using wheat flour & yeast. Trust me I’ve tried every gluten free baking brand going, and multiple recipes from scratch. They either turn out one of soggy, dry, hard, flat, chewy, burnt, or just down right disgusting.
So when I find a recipe that’s edible it’s worth more to me than you’d imagine. Gluten doesn’t work well with me if I eat too much – brain fog, aching joints, tiredness and irritability ensue if I have more than the occasional few small bites. But unfortunately I have an intolerance to ‘nightshade’ vegetables, which include white potatoes, and most commercial gluten free products are made with potato flour or starch.
That basically means if I want anything vaguely bread like I have to make it completely from scratch. This one was a winner, and goes equally well with peanut butter, bacon, or anything else you care to put on it!
Mix all the dry ingredients in a bowl.
Add the water & coconut oil, mix thoroughly, allow to sit for 3 hours or overnight.
Heat the oven to 180˚c.
Pour the mix into a greased & lined 300g loaf tin and bake for 30 mins, then remove from the tin and place on a baking tray lined with baking paper.
Bake for a further 30 minutes until firm and golden.