Here’s a stage 4 gaps diet bread recipe without eggs , focusing on gut-friendly, nutrient-dense ingredients. This bread is simple and suitable for those in stage 4 of the GAPS diet protocol.
Egg-Free GAPS Diet Bread Recipe
Ingredients:
- 1 cup coconut flour (or almond flour)
- 2 tablespoons gelatin (to replace eggs)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted ghee (or coconut oil)
- 1 cup homemade yogurt or kefir (GAPS-approved)
- 1 tablespoon apple cider vinegar (optional, helps with rise)
- 1/2 cup filtered water (add more as needed)
Instructions:
- Prepare the Gelatin:
- In a small bowl, mix 2 tablespoons of gelatin with 1/4 cup of warm water. Stir until it’s dissolved and turns into a gel-like consistency. This will be your egg substitute.
- Mix Dry Ingredients:
- In a large mixing bowl, combine the coconut flour (or almond flour), baking soda, and salt.
- Add Wet Ingredients:
- Add the melted ghee, yogurt (or kefir), gelatin mixture, and apple cider vinegar into the dry ingredients. Mix thoroughly.
- Adjust Consistency:
- Gradually add water to the mixture until the dough becomes soft but not too wet. If it’s too dry, add a little more water. The batter should be thick but spreadable.
- Bake the Bread:
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and pour the batter into the pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve:
- Allow the bread to cool completely before slicing. Serve it with GAPS-friendly toppings like homemade butter or fermented vegetables.
This bread is dense and moist, ideal for those on the GAPS diet who are looking for a satisfying, egg-free option.
Let me know if you need more details!