Grain Free bread - recipe variation today.

Grain Free bread - recipe variation today.

6 cups or so of flour mix (50/50 chickpea flour to starches - used tapioca, sweet potato, and potato in even amounts)

1/2 cup butter (melted)
2 cups sour cream
2 cups milk
3 eggs

3 tablespoons baking powder (I use Hain Baking Powder)
2 teaspoons salt

Mix dry.  Mix wet.  Pour wet into dry.  Mix well.  Dump into GREASED cake pan.  Bake 350 for 60-90 minutes until set in the center.  Remove from oven.

Remove from cake pan and leave on wire rack to cool.  When cool, slice, bag and either refrigerate or freeze.

Works for croutons, pizza crust, sandwiches, bread crumbs, etc.


NOTE:  Any milk or milk sub would work.  Oil can be subbed for butter.  Eggs - not sure, but suspect flax seeds soaked in water or chia seeds soaked in water prob would work.

Any combo of flour/starch should work - EXCEPT for coconut flour which needs different amounts of liquid.  I suspect almond flour would sub in well for part or most of the bean flour.

You NEED the salt - with everything else being salt-free, the bread is very bland without salt.

You could add in some spices to make a flavored bread (italian spices for spaghetti bread, mexican spices for taco meat, etc).

I am thinking about trying this another time and making it thinner to see if it makes good pancakes.  Also, I think if thinner, it would pour onto a heated pizza stone and make a wonderful crust!