Hmm the word ‘bread’ has earned so SO many types of connotations in the past few years. It used to seem that bread was ‘good’ for you — whole grains, full of fiber, energy, yada yada… In more recent years, especially as I dove deeper into my own health, in exchange learning more to share with clients and friends, bread’s reputation has gone awry.
Let me rephrase: the ingredients in common store bought bread have been revealed more times than none, to be beefed and laced with GMOs and other hormonal toxins, including the now household word ‘gluten’ amongst others.
Diet gurus for decades have touted that bread is typically too high in carbs for most people trying to lose weight and deemed bread an off-limits food. 
Poor bread. It is high carb, but as most people can agree, especially at first whiff of a bakery, it can also be irresistible. And of course we all have those friends that could care less about the carbs and the GMOs and still live in their reality that we need 6-12 servings at the bottom of the standard food pyramid of bread, for energy alone.
Not to confuse you, but I must say, with a ‘whole-grain’ of sadness, that most breads today are full of tainted grains and ingredients. I’ve also heard of many, MANY accounts of digestive symptoms of friends and clients, and with a little elimination action (cutting a food group for x amount of days’, ridding a diet of gluten almost always helps these G.I. downfalls.
Cue the happy music! I’m not trying to bum you out or let you down! I’m here to announce that you can have your bread and eat it, too!
I’ve been exploring wheat & dairy alternatives for some time now and it wasn’t until just a couple months ago that I had a hankering for bread and with it, a determination to create something edible.
ENTER: Trader Joes {duh} They have organic coconut flour that is so yummy and versatile. There are also good recipes out there using other alternative flours or almond meal, but I’m hooked on the coconut lately so I searched for ways to use it.
I also, at this same time, had a hankering for pizza. Which is rare, but it happened.
I googled ‘paleo coconut flour pizza crust’ and I found an array of recipes. I combined a few and came up with this concoction. The posted pictures do not reflect the pizza aspect, as I made this batch more as a side bread to go with, you guessed it, zucchetti !!
Preheat oven to 375 degrees
Beat
- 2 eggs
Mix in
- 1 clove of garlic, freshly minced or from a jar
- 1 cup of almond milk
Add the rest:
- 1/2 C coconut flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 – 2 tsp dried ‘italian herbs’ — oregano, basil, etc to your liking
This dough will be batter-like but you should be able to spread it on a baking sheet lined with parchment
paper.
As you can see, I spread olive oil on the paper to give it a little more moisture and a true Italian-like taste 😉
It’s gluten free and nearly vegan and paleo… um. Yes.
Bake for 12 – 20 minutes. I always have to stick my sticky fingers in the oven and peel off a corner to check if it’s done; or you can tell as the edges brown.
DISCLOSURE: the following step will make this not Paleo nor Vegan! BUT it will make it delicious 🙂
Parmesean cheeeeese. Sprinkle some on top as you pull that bad boy outta the oven.
I enjoy drizzling even more olive oil or a few tiny drops of butter to make it feel more comfort-food esque. It works.
FOR PIZZA: Take crust/bread out a little sooner and put sauce and toppings on top and return to oven a little longer, about 5-10 minutes
ENJOY!!!!
Rebekka Mars coaching 