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Bread - Sponge Method

contributed by Wilma F.

Ingredients

  • Large Plastic Bowl
  • 6 cups lukewarm ater
  • 2 TB dry yeast
  • 1/2 cup brown sugar or honey
  • 1/2 c shortening or oil
  • 2 TB salt
  • 6 cupes wheat flour

Instructions

  1. Mix until well blended (all above)
  2. Let raise until spongy (double in bulk)
  3. Mix down. Add 6-8 (or more)white flour until dough pulls away from side.
  4. Kneed or mix 5 to 10 min. Put in pans, let raise until double in bulk. Bake 15 min. 450 degrees then 350 degrees for 15 more min.

Recipe Notes

To get a soft crust, bake for 45 min at 350 degrees starting in a cold oven. My family enjoys the bread better with the soft crust. It really works.

Bread - Keto
Ingredients
 

Instructions

  1. DIRECTIONS: Preheat oven to 375 degrees F.
  2. Separate the egg whites from the yolks. In a food processor blend the egg yolks, half of the egg white mixture, melted butter, and MCT oil until smooth. Pulse in the almond flour, coconut flour, baking powder and salt until combined. The mixture will be thick.
  3. Add the remaining egg whites and pulse until fully combined. Do not over-mix or bread texture will be tough.
  4. Pour mixture into an oiled 8 x 4 loaf pan. Bake for about 30 minutes. Test with a fork to see if the bread is cooked through. Cool on a wire rack for 5 to 10 minutes before slicing.

Recipe Notes

Nutrition Facts: (serving size about 1 slice) Calories: 110 Fat: 9g Protein: 4g Carb: 4g Fiber: 2g

Muffins - Pumpkin with Coconut Flour
This "Healthy" not too sweet one bowl muffin recipe is quick and versatile. Be creative with flours, use bananas or applesauce instead of pumpkin. Add nuts or seeds. Have fun with it!
 
Contributed by Barbara Q

Ingredients

  • 1/2 cup coconut flour and 1/4 each of almond flour & ground oat flour
  • 6 eggs at room temperature
  • 1/2 cup melted coconut oil
  • 1 cup. pumpkin purée
  • 4 Tbs. raw honey pure maple syrup, coconut sugar or (combination of 2 or all three)
  • 2 tsp. cinnamon or pumpkin pie spice
  • 1/2 tsp. ground ginger
  • 2 tsp. vanilla extract
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. baking soda

Instructions

  1. Preheat oven 350 and line 10 muffin cups or spray with coconut oil.
  2. Stir together coconut flour and eggs until smooth paste forms. Stir in coconut oil, then pumpkin and honey. Add spices, cider vinegar and baking soda.
  3. Bake 25-30 mins, until golden and top springs back when lightly pressed.
Nut and Grain Free Bread

contributed by Barbara Q.