I've been living grain free for some time now, and 98% of days, I don't miss bread one bit. In fact, friends often ask, when I tell them that I've given up all grains; "But don't you miss sandwiches and pasta?!" In a practical sense, my answer is a resounding no. I do not miss feeling bloated after I eat, or foggy thinking, or waking up sluggish, or breaking out in painful zits; symptoms which, for me, grains were largely responsible.

That said, every so I often I get a pretty strong craving for a nice thick slice of toast. It's not so much the toast itself, actually, but the happy memories the toast implores. Toast is an ultimate comfort food. It brings back some of my favorite moments spent lounging outside the cafes of Spain, sipping a rich black espresso and munching on a golden slice of crusty bread doused in the richest olive oil.

In honor of these bright Spanish mornings, here is my favorite recipe for a grain free bread that is sure to fulfill your now and again bread cravings. Since it does have seeds, this is not the best choice for strict Paleo dieters, but if you do need to splurge, this certainly is a better choice that your gluten free or whole grain bread options. Keep in mind, however, that this bread is dense. If you're looking for a light and crisp baguette replacement, this isn't it. That said, my Dad, who has been eating a bowl of cereal every morning for a good many years, has found this to be a satisfying substitute for his morning carb cravings.

Try this grain free bread as is, or your can toast it and top with high quality olive oil, Cashew Cream Cheese and/or a locally made, fruit juice sweetened chutney, jam or apple butter.

If you're feeling extra adventurous, this grain free bread also makes an awesome french toast when dipped in an egg and coconut or almond milk wash, pan fried in coconut oil, sprinkled with nutmeg, and topped with a dollop of coconut butter.

I've sliced this bread thin and used for making sandwiches as well.

You can also substitute this one to one for bread cubes in Thanksgiving stuffing. Just bake the loaf, cut into cubes, and crisp in a 350 degree oven for 10-15 minutes, then continue with your regular stuffing recipe.

The recipe below is for the original savory version, with the addition of course sea salt to add a pretzel-like flavor. Consider omitting the salt crystals or changing up the spices to make this recipe your own.

You can substitute your favorite nut milk for the coconut milk if you like. I use lite coconut milk from a can almost exclusively since it is one of the few milk alternatives I have found without preservatives or carrageenan (which can be inflammatory).

If you're in the mood for a sweeter (and flax seed free) bread, try my Mom's variation: Add 1/4 cup raw honey to wet ingredients, and substitute 1/2 cup almond meal + 1/4 cup poppy seeds for the flax seed meal. Use 1 Tbsp. lemon zest in place of the rosemary and sage.

If you come up with any other great flavor combos, please post them below for other readers to enjoy.

Inspired by this original recipe.

grain free bread

YIELD: 1 loaf (12 Servings)
PREP: 15 mins
COOK: 1 hr 10 mins
READY IN: 1 hr 25 mins

Grain Free Bread is Paleo, gluten free and a great way to satisfy those every once in a while cravings for toast.

ingredients

8 large eggs organic, pasture raised
1 Tbsp coconut oil melted
1/3 cup coconut milk
3/4 cup coconut flour
3/4 cup flax seed meal
1 3/4 tsp cream of tarter
3/4 tsp baking soda
1/2 tsp sea salt
1 1/2 Tbsp rosemary dried or fresh
1 Tbsp dried sage dried or fresh
1 1/2 tsp apple cider vinegar

instructions

Preheat oven to 325 degrees. Grease a loaf pan with coconut oil and a light dusting of coconut flour.
Beat eggs on medium speed with a mixer until they froth around the edges. Add melted coconut oil and milk and beat until combined.
Add in remaining ingredients and beat until well combined. Note: If you want to keep your bread seed free (and truly Paleo), you can use 1/2 cup almond flour and an additional 1/4 cup coconut flour as a substitute for the 3/4 cup flax seed meal.
Spread out thick batter into greased loaf pan and smooth top. For salty "pretzel" bread, sprinkle top with course sea salt and press lightly to stick.
Bake for 60 to 70 minutes, until golden brown and crisp on top. The bread will not rise very much - about an inch or so.