So many people are finding that they have sensitivities to wheat and/or gluten these days, or they just find improved digestion by eliminating it (as is the case for Paleo/Primal dieters), that challenges come up when trying to recreate a favorite dish without these ubiquitous ingredients. Ditch the Wheat is a great website/blog for those of us needing alternative recipes. Here is a winner I recently tried out so that I could make my favorite breakfast of all time: eggs benedict with homemade hollandaise! Not a lot of esoteric ingredients, it came together quickly and easily and was really fluffy while holding together well and had great flavor. What more could I ask for?
½ cup + 2 tbsp coconut flour *2.75 ounces
2 tsp cream of tartar and 1 tsp baking soda (or 4 tsp aluminum free baking powder)
¾ tsp salt
½ cup cold salted butter, cubed
¼ cup chopped fresh parsley
¼ cup chopped fresh chives or green onions
1/2 cup milk
Preheat oven to 450 degrees F.
In a large bowl, whisk together coconut flour, cream of tartar, baking soda and salt. With a pastry blender or 2 knives, cut butter until crumbly. Sprinkle with parsley and chives.
In a separate bowl, whisk egg; remove and set 1 tbsp aside for glaze. Whisk in milk; pour over dry ingredients, tossing with fork to create ragged dough.
Let dough sit for about 5 minutes.
Line a mini loaf pan or muffin pan with appropriate liners or grease pan well. Fill the mini loaf/muffin liners halfway with the batter.
Bake for 12 minutes or until a toothpick can be inserted and come out clean.
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