Bauman College Community Forum

Open Forum => Recipe Exchange => Topic started by: meganbirch on February 16, 2018, 01:02:25 PM

Post by: meganbirch on February 16, 2018, 01:02:25 PM
Here is a recipe for an easy and tasty grain-free bread option. This has become my go-to “bread” recipe. If you like it, try making a double batch—these flatbread rounds freeze beautifully! Feel free to add a pinch of fresh or dried herbs of your preference, to taste.

•   2 Tbs. coconut flour
•   2½ tsp. beef gelatin powder
•   ¼ cup plus 2 Tbs. well-cooked and mashed butternut squash or sweet potato
•   2 Tbs. butter, ghee, coconut oil, or olive oil
•   2 eggs, at room temperature
•   ¼ tsp. sea salt (more or less to taste)
1.   Have all ingredients at room temperature.
2.   Preheat the oven to 400 and line a baking sheet with parchment paper.
3.   In small bowl, stir together the coconut flour, gelatin and salt.
4.   In separate bowl, stir together the squash and the butter/oil until smooth. Add eggs and continue to stir until thoroughly combined.  Stir in the coconut flour/gelatin mixture until combined.
(Tip: I use my Cuisinart, but you can also use small hand mixer or just stir by hand.)
5.   Spoon into rounds on the baking sheet and flatten like a pancake. 
6.   Bake for about 12-15 minutes (I cook mine longer because I like them to be a bit crispy around the edges), then use spatula to flip to other side for another 5 minutes or so until they are dry to the touch. (They will take longer to cook if they are thicker and they will cook faster if they are thinner.)

Note: original recipe found on