*moist* gluten-free bread

January 14, 2012

i think i’ve figured out the secret!! i have experimented countless ways in gluten-free baking and honestly, most times the bread is, well … flat. dense. and not that fabulous.

but recently i’ve been adding the “secret ingredient” and the bread consistently is tasting great. even maddie complimented it this morning!

the new essential ingredient is coconut milk.  full fat, canned thai kitchen coconut milk. it seems to add the moisture and a bit of sweetness that ends up delish.

today’s creation was my new favorite:

in one bowl i mixed about a cup of bob’s red mill gluten-free baking mix with a few spoonfuls of xanthum gum, some cinnamon, nutmeg and sucanat.

in a measuring cup, i melted 6 frozen cubes (yep, “baby food”!) of a sweet potato/apple mix. i added some coconut oil, some olive oil (maybe 1/3 c of oil total), and maybe 1/4 c of honey.

i folded these both together; the final batter was pretty wet but not just drippy runny.

i baked at 350 for about 30 minutes.


{i am laughingly reading this after posting and realize that i forgot to include the main ingredient above: coconut milk! hee hee. i added about 1/2 can in to the liquid ingredients.}


2 Responses to “*moist* gluten-free bread”

  1. Jessica Says:

    I can’t wait to try this!!!

  2. Leaves Heal Says:

    Go, Emily! Sounds wonderful 🙂

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