Most Recent Bread Recipe - Grain Free

 Kind of guessing on measurements:

1 quart kefir
1 cup oil
5 eggs
1 tablespoon salt

1 tablespoon or so of baking powder

Probably 8-12 cups of Flour mix (I use 50% chickpea flour to 50% starches (and my starches are equal amounts of tapioca starch, sweet potato starch, and potato starch).

Mix wet stuff and salt thoroughly.

Mix baking powder and flour/starch.

You want a mixture that is like semi-thick cake batter.

Dump into OILED cast iron skillet OR into BUTTERED glass cake pans. This amount of batter made 1 of each.

Put into a COLD oven. Turn to 400 Degrees F. 

Bake until golden and cracked on top. Turn out onto a cooling rack (if you leave it in the pans, it sticks and it will rust the cast iron skillet).

Cool completely. Then cut thin and refrigerate or freeze.

Same batter makes dumplings if you spoon drop it into boiling broth (don't Stir cause that breaks the dumplings into dumpling pebbles) and then cover with a lid on simmer for 15-20 minutes.

If you make the batter thinner, it makes pancakes. 

If you pour the batter thin onto a baking stone it makes a fairly good pizza crust.

The bread itself becomes croutons (cube, toss with spices, and bake on 200 for about 8 hours), bread crumbs (a blender on pulse for those croutons), and pretty good toasted cheese sandwiches.

IT DOES NOT DO WELL FOR COLD SANDWICHES. It's too crumbly and dry.

Grain free pancakes (and grain free "flour" mix)- recipe

Grain Free Pancakes

"flour mix"
1 cup chia seeds
2 cups almond (or other nut) meal
3 cups ground flax meal
1 1/2 cups date sugar (or other dried sweetener)

Pancakes
Dry:
1 1/2 cups flour mix
1 cup tapioca starch/sweet potato starch 50/50 mix (any starch should work)
1/2 tablespoon baking powder
pinch of salt

Wet:
3 eggs, whisked smooth
1 cup milk

Directions:
Mix wet into dry.  Stir well.  Let sit a couple minutes.

Heat skillet with plenty of oil/butter/fat.  Once hot, pour in mix by about 1/2 cup at a time.  Turn heat to medium high (these take longer to cook than regular pancakes and will burn faster, so lower heat for longer time does the trick).

Once bubbles break through the pancake, it is time to turn them.  Flip them and cook another minute or two.

Pour in a bit more oil and do the next batch.

I had mine with some butter and honey.  Tasted delicious.  My son, who is not grain-free, also was willing to eat them and said "not too bad mom".  :)

Latest bread recipe.

I was mostly out of bean flour (besan flour), so I made bread with 75% starch mixture (tapioca, sweet potato, potato) and 25% equal amounts besan flour and almond flour - for about 8 cups dry stuff.

Used more eggs than typical (about 1 egg per cup flour/starch mixture).
Used 2 cups sour cream, 1 teaspoon salt, 1 tablespoon baking powder, 1 cup oil.

Used a mixer to beat the liquids smooth and then to mix liquids into dry.

SHOULD BE THICKNESS OF PANCAKE BATTER - if not, add water.

Dumped it into GREASED (OILED) glass 9x13 and 8x11 baking dishes.  DO NOT FILL OVER 2/3 full.

Baked it on low (325 degrees Fahrenheit) for a bit over an hour.  DO NOT OPEN THE DOOR FOR FIRST 45 MINUTES or it falls and gets gummy in the center!

Tastes very good.  Light crumb, so is going to be GREAT to slice each piece into 4 slices to make crackers.  HAPPY MOMENT

Yes - you can sub in any sort of starches for the ones I used, you can sub in any sort of milk thing (soy, almond, hemp, etc) for the dairy based stuff.  For eggs, you could try chia seeds or flax seeds soaked in water - not sure that would work.  But, if not, make thinner and then pour onto metal trays to bake as crackers.