Grain-free "Breads"

I don't encourage you to make bread substitutes all the time because I think you will continue desiring wheat bread that is now off-limits. Save these recipes for special occasions or when you have company. I have tried the scones and the cheese biscuits, and they are good enough to serve to company who will probably have no idea they are not made with flour.

Most of these recipes use almond flour which is very expensive at the grocery store. It is less expensive when bought in a 5-pound bag through amazon.  Coconut flour, while less pricy than almond, can also be found on amazon. The cost of these flours is another reason to make hese recipes infrequently.  Store almond and coconut flours in the refrigerator or freezer.


 
Basic Crepes
5 large eggs
1/2 cup plus 2 Tbs almond flour
2 Tbs water
2 tsp honey
pinch of salt
butter for cooking the crepes
Whisk all the ingredients until they are well mixed. Refrigerate for at least 15 minutes so the mixture thickens.
Put an 8" omelet pan over medium heat, brush the pan with about 1/2 tsp butter for each crepe.
Stir the batter thoroughly and pour about 2 Tbs batter into the pan and swirl it around until the bottom of the pan is covered. Cook for less than 1 minute until the crepe is set but not brown. Loosen the sides with a spatula, turn and cook a few seconds on the other side. Remove and stack on a plate between pieces of parchment paper.
Uses: for dessert, fill with sauteed pears or apples, sprinkle chopped nuts and cinnamon on top; for an entree, fill with slices of hame and swiss cheese, warm in the oven to melt the cheese.  (from Everyday Grain-Free Gourmet by Bager and Lass)

Lemon Cranberry Muffins
2 1/2 c almond flour
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1 tsp vanilla
1/2 c honey, warmed
1/2 c fresh lemon juice
1 c fresh or frozen cranberries, chopped
Preheat oven to 310l Line a muffin pan with baking cups.
Combine almond flour, soda and salt in a small bowl. Mix the eggs, vanilla, honey, and juice in another bowl. Stir the dry ingredients into the egg mixture, mix in the cranberries. Half-fill each baking cup with batter. Bake at 310 for about 18-20 minutes.  (from Everyday Grain-Free Gourmet by Bager and Lass)

Fruit Muffins
2 1/2 c almond flour
1/2 tsp baking soda
1/2 tsp salt
1/4 c honey
1 Tbs vanilla
3 eggs
1 cup fresh or frozen berries or chopped fruit (such as apple, peach, banana)
Preheat the oven to 300 and line a muffin pan with baking cups.
Mix the almond flour, soda and salt in a small bowl. Mix the honey, vanilla, and eggs in another bowl. Stir the dry ingredients into the egg mixture, add the fruit and mix well.
Spoon into the muffin cups and bake at 300 until lightly brown, about 25-30 minutes. (from Everyday Grain-Free Gourmet by Bager and Lass)

Cheese Biscuits
3 c almond flour
1 tsp baking soda
1/2 tsp salt
6 oz grated sharp cheddar cheese
1/4 c finely chopped onion
3 eggs
2 Tbs honey
1/4 c plain yogurt
1/2 c water
Preheat the oven to 310 and line a baking sheet with parchment paper.
Combine the flour, soda and salt in a bowl, stir in the cheese and onion. In another bowl, whisk the eggs, honey, yogurt, and water, stir into the dry ingredients until combined.
Scoop a bit less than 1/4 cup batter onto the parchment, leave at least 1" between because they will spread. Bake at 310 until browned, about 20-30 minutes. Make larger biscuits and slice horizontally to use as sandwich bread. (from Everyday Grain-Free Gourmet by Bager and Lass)

Orange Cranberry Scones
2 c almond flour
1/4 c arrowroot flour, plus 2 tbsp
1/2 tsp salt
2 tsp baking powder 
2 Tbsp maple syrup
1/4 c coconut oil
1 egg
zest of 1 orange
1/2 c dried cranberries
Preheat oven to 350 degrees.
In a medium sized mixing bowl, combine almond flour, a quarter cup of arrowroot flour, salt, and baking powder.
In a smaller mixing bowl, combine maple syrup, melted coconut oil, and one egg. Blend with a hand mixer until smooth.
Pour wet ingredients into dry, and blend until all ingredients are evenly combined.
Stir in the orange zest and cranberries.
Add two tablespoons of arrowroot flour to the batter to thicken the dough.
Line a baking sheet with parchment paper. Form dough into a ball. Place the ball of dough on the parchment lined baking sheet and flatten slightly.
Carefully cut the dough into eight equal wedges, and bake at 350 degrees for 20 minutes.
(from primalpalate.com)

Shortcake
Use these as a base for strawberry shortcake.
6 eggs
1 tsp vanilla
1/2 c maple syrup
1/2 c coconut flour sifted
1/2 tsp salt
1/4 tsp baking soda
1/2 c palm oil shortening, melted*
Preheat oven to 350 degrees. Grease and line muffin tins with parchment.
In a standing kitchen mixer, blend eggs, vanilla, and maple syrup.
Blend together coconut flour, salt, and soda.
Pour in melted oil and blend until smooth and creamy.
Pour batter into a lightly greased and parchment lined muffin tin.
Bake at 350 for 35 minutes, remove from oven, and cool on a cooling rack.
To make strawberry shortcake:
1/2 c heavy whipping Cream,
3 c strawberries, diced
Whip heavy cream, and fold in diced strawberries.
Slice off the tops of the shortcakes with a serrated knife.
Spoon whipped cream and strawberries over the bottom layer, replace the top of the shortcakes, and spoon more the cream and strawberries on top. (from primalpalate.com)
*I use coconut oil instead 

Waffles and Pancakes
1 c almond flour
1/4 tsp salt
1/4 tsp baking soda
4 eggs
2 Tbs honey
1 tsp vanilla
Heat the waffle iron or pancake griddle
Mix the flour, salt and baking soda in a medium-sized bowl. Add the eggs, honey, and vanilla to the flour and whisk to combine thoroughly. Refrigerate for about 15 minutes if you want the batter to be thicker. Spoon the batter on to the waffle iron or pancake griddle. Make the pancakes small because they are hard to flip. The honey lets them burn easily so watch them.  (from Everyday Grain-Free Gourmet by Bager and Lass)