Nicole’s Bread Mix

Do you need an easy low-carb, and low-fat, loaf of bread, and sometimes you just can’t wait to order the mix, or you run out at the last minute? Yeah, me too!

I’ve been seeing a lot of posts with Trim Healthy women asking for a DIY version of our favorite easy bread mix, and so I went to my kitchen to begin testing, because I love a good baking challenge these days.

It took a few tries, but it totally paid off!

I made this bread mix from a similar ingredient profile to that of the Trim Healthy version, so this loaf has a similar fuel source and ALL the details are below! Man, I LOVE this lifestyle!

**I have included links to the products mentioned in the recipe below to make it more convenient for you to find them. If you choose to make a purchase through these links, I may receive a small commission, at no additional cost to you. This blesses my little, large, family and allows me to continue to make free recipes available here for you to enjoy.**

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Ingredients:

Method:

Mix all dry ingredients together very well. This can be mixed in advance for even faster, and more convenient bread-like baking. Preheat your oven to 375 degrees Fahrenheit.

Put 1 1/3 Cup egg whites and 3/4 cup cool water into a blender and have it running on a low setting while you pour the dry ingredients into it. Let it run for an additional 30 seconds on low, and then pour it into a prepared loaf pan. I prepared mine with parchment paper to make it come out cleanly for the cooling process.

Bake at 375 degrees Fahrenheit for 1 hour in a preheated oven. Turn the oven off once the timer goes off, without opening the oven door, and allow it to sit in the oven for an additional 20 minutes while the temperature comes down some. Then, remove it from the oven, and the pan (parchment makes this part a SO EASY) and allow to cool on a cooling rack, completely before cutting into it.

** I got 18 slices, approximately 1/4in thick off of this loaf. 1/12th of this recipe is right at the limit for fat in a fuel pull meal on the Trim Healthy Lifestyle plan, so keep that in mind when you are using this in an E or FP setting. **

I have an Easier Easy Bread recipe too if you are out of egg whites, or don’t enjoy keeping them around.

Thank you for stopping by!

If you want to know how to Cook Less and Eat More, or want to look into my Trim Healthy Lifestyle Coaching Services, you’ve come to the right place!

Shelf Staple Bread Mix

Do you need an easy low-carb, and low-fat, loaf of bread? Yeah, me too!

I’ve been seeing a lot of posts with Trim Healthy women asking for a DIY version of our favorite easy bread mix, and so I went to my kitchen to begin testing, because I love a good baking challenge these days.

It took a few tries, but it totally paid off!

I made it easier, because it is completely shelf stable, AND only uses WATER as the liquid. How much easier could it get, right?

**I have included links to the products mentioned in the recipe below to make it more convenient for you to find them. If you choose to make a purchase through these links, I may receive a small commission, at no additional cost to you. This blesses my little, large, family and allows me to continue to make free recipes available here for you to enjoy.**

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Ingredients:

Method:

Mix all dry ingredients together very well. This can be mixed in advance for even faster, and more convenient bread-like baking. Preheat your oven to 375 degrees Fahrenheit.

Put 1 3/4 Cups of water into a blender and have it running on a low setting while you pour the dry ingredients into it. Let it run for an additional 30 seconds on low, and then pour it into a prepared loaf pan. I prepared mine with parchment paper to make it come out cleanly for the cooling process.

Bake at 375 degrees Fahrenheit for 1 hour in a preheated oven. Turn the oven off once the timer goes off, without opening the oven door, and allow it to sit in the oven for an additional 20 minutes while the temperature comes down some. Then, remove it from the oven, and the pan (parchment makes this part a SO EASY) and allow to cool on a cooling rack, completely before cutting into it.

** I got 18 slices, approximately 1/4in thick off of this loaf. 1/12th of this recipe is right at the limit for fat in a fuel pull meal on the Trim Healthy Lifestyle plan, so keep that in mind when you are using this in an E or FP setting. **

Thank you for stopping by!

If you want to know how to Cook Less and Eat More, or want to look into my Trim Healthy Lifestyle Coaching Services, you’ve come to the right place!

Overnight Injera

Do you love a little Ethiopian flatbread, but need an easier, truly gluten free, and faster way to make it? Oh GOOD, me too!

This recipe relies on the fact that you already have a Gluten Free Sourdough Starter, but if you don’t you can find one here or join the waiting list to be notified of my next Gluten Free Sourdough Workshop.

**I have included links below to help you source your ingredients, and if you decide to make a purchase through them, I may receive a small commission at no additional cost to you. This helps me to continue to provide free recipes on my blog, and blesses my little, large family

Overnight Injera in blue font with #nicoleburch in burgundy font below. There is a picture of several injera flatbreads in a pile.

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Ingredients:

Overnight Sponge –

  • 1/2 Cup, mature and ACTIVE, Gluten Free Sourdough Starter
  • 2 Cups Teff Flour
  • 2 Cups Untreated Water

Method:

Mix all the ingredients for the sponge together well, and place in a safe spot for 7 hours or overnight. Make sure this is covered by a light cloth.

Once 7 hours has passed, or overnight, you can make the injera. Mix the sponge with a spoon, throughly. Use a heated, non-stick, pan like this you will begin cooking the flatbreads by pouring 1/4 Cup of the sponge batter (which will be very thin) into the pan and swirling it around until the bottom is covered.

Do this quickly and don’t have the pan so hot that it will burn, so start at below “medium” and adjust from there. Once the bottom of the pan is covered, set it on the burner and cover with the lid and allow to to cook.

You will see lots of bubbles forming on the top and you will cook it on ONLY this one side until the top is dry to the touch. Use a spatula to remove from the heat and set on a plate. Continue this process until all the batter is cooked.

Thank you for stopping by!

If you want to see more Gluten Free Sourdough Recipes that fit into the Trim Healthy Lifestyle, or you would like to read more about my Trim Healthy Lifestyle Coaching Services, you have come to the right place!

Buckwheat English Muffins

This oat-free spin on my Gluten Free Sourdough English Muffins, is hearty in structure and has a very earthy taste due to the buckwheat flour.

My large family really enjoy buckwheat bread-like products, and these are one of their favorites!

I have included links to products we use below. If you purchase something through the links, I may receive a small commission at no additional cost to you, which helps me continue to provide free recipes like this, and support my little, large family.

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Ingredients:

  • 1 1/2 Cups Buckwheat Flour, we get ours from here or here
  • 1/2 Cups Gluten Free Sourdough Starter, or if you do not have a mature starter and would like to purchase some of mine dry, you can go here.
  • 1 Cup untreated water
  • 2/3 Cup Egg Whites
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Mineral Salt

Method:

Pull unfed, active sourdough starter out and mix with the water and the buckwheat flour.
Let it sit for 4-12 hours, I have let it sit 24 hours and it still worked well.
Mix in the remaining ingredients.
Let sit another 30 minutes to let the Baking Powder and Baking Soda activate fully.
Preheat the oven to 350 degrees Fahrenheit
Prepare the baking sheet with Aluminum or parchment, and wide-mouth mason jar lid rings. Or, use a silicone muffin top pan.
Spray lightly in the rings with cooking spray.
Fill to just under the top of the rim with the rested batter.
Bake for 25-35 minutes
Pull from the oven and let them sit and be cool enough to pull the muffins out of the rings without burning yourself.
Let fully cool before you cut into them.
These are compatible with an E meal on the Trim Healthy Mama plan, keeping it to 1 with room for some fruit, or 2 with no additional carb sources.

Thank you so much for stopping by!

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, Products we use, or how to make killer, lowfat green beans you have come to the right place.

nicoleburch_lifeinthetreehouse

Single Serve Free-From Bread

This is a simple recipe for quick gluten free bread, that an allergy mama can use.

I do not own a microwave, so if you make this I would love to know how long you cooked it, and how it worked for you, so these are made in a mini waffle iron. Because I own six of them, you know I have a large family, I mix these up in three small bowls and do the top and bottom at the same time.

***I have linked some of the products we used below. If you choose to make a purchase through any of these links I may receive a small commission at no extra cost to you. This helps me continue to create free content, and support my little, large family.***

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Ingredients:

Method:

Mix all dry ingredients, and then add the wet. The batter should be looser than a microwave muffin batter, but not soupy. Have a mini waffle iron, or two, hot and ready. Spray lightly with coconut cooking spray(or any other you can use). Add half the batter to the waffle iron, and cook for about 5 minutes until browning and cooked through. Then, add the other half to the waffle iron and cook he same way.

***This is a fuel pull bread on its own, but keep an eye on your added fat if you are using anything other than the Creamy Dreamy Hemp Protein Powder in your baking blend, because it could tip you into a light S or crossover on the Trim Healthy Mama plan.***

Gluten Free Sourdough Banana Bread

My husband was looking for a rogue bag of gluten free oatmeal in our big white van, and he comes in with a large bag of frozen bananas.

Well, thank you winter time temperatures we are now going to need to bake with these brown crescents instead of feeding them to the small humans like I intended. But, sometimes mistakes pay off in a big way!

He makes a joke, because I have been experimenting with gluten free sourdough for a while now, “Maybe you could make a sourdough banana bread.”, don’t tempt a lady with sourdough discard.

…AND, I had already been on the look out for recipes to try or to get inspiration from.

Because our whole family follows the Trim Healthy Mama plan, my goal was to find one that was close enough to “on plan” that it would not completely fail when I substituted ingredients that I was more comfortable with eating….no such luck, I had to make so many changes that it was a whole new recipe. But, it worked!

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Ingredients

Method

  • Preheat oven to 350 degrees Fahrenheit and lightly spray your baking pan with cooking spray ( I use coconut spray), or use a silicone loaf pan like this.
  • Mash the bananas and put in a bowl with all wet ingredients
  • Mix all dry ingredients in another bowl
  • Then, add the dry ingredients to the wet and mix well as quickly as you can so that the Xanthan gum does not thicken too quickly and create lumps.
  • Put batter into your loaf pan and let sit for 25 minutes before you cook
  • Bake for 60-70 minutes. Pull out of the oven, and get them out of the baking pans. Let cool at least 20 minutes before you cut into them.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about my family, Read about how I got my husband on board with the Trim Healthy mama Plan, or look into my THM Lifestyle Coaching services you have come to the right place.

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Gluten Free Baking Flour Blend

I have been dabbling in Gluten Free Sourdough for a few weeks, and the results have been pretty exciting, for a former wheat bread baker who really misses that part of our former lifestyle.

I went searching for a wild starter and loaf recipe that would work with our Trim Healthy Mama Lifestyle, but I found out quickly that some tweaks would have to be made. Many of the flours suggested we do not use due to their lack of nutritional value, or the effect they may have on blood sugar.

Also, I wanted this loaf to fall into an E meal on the THM plan…a unicorn, I know, but I won’t be pregnant or nursing forever and I miss bread!

I found this recipe and in it she describes the “bones” of what she calls a bread flour mix, without giving specific instructions…you get to build your own!

This was promising!

I picked from her suggestions, a mix of gluten free flours that I hoped would provide enough structure to maintain any sort off rise gained from fermentation, but also deliver on taste and texture. They certainly did that!

I’m going to say I was inspired by her suggestions because they were very helpful and valuable to me, and this is not wholly my own creation due to her hard work….

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Ingredients

  • 1 Cup Brown Rice Flour
  • 1 Cup Quinoa Flour
  • 1 Cup Oat Flour (certified GF oats ground in a blender)
  • 1 Cup Garbonzo/Besan Flour
  • 1 1/2 Cups Oat Fiber
  • 1 1/2 Cups Baking Blend (I use this recipe with success)
  • 1 Cup Masa Harina

Method

If you are using the baking blend recipe I linked above, make sure you have it all ready to go.

Then, Mix all the above ingredients together. In her recipe for the sourdough she states that a single batch is good for three batches of bread and I found this to be accurate.

*I have also started experimenting with this blend in some of the recipes from the Trim Healthy Future Cookbook that call for Einkorn flour.

*Because this blend of flours includes a mixture of low fat/low carb flours, and higher carb flours, it falls within E meal guidelines for the baking I do with it.

*Due to the size of my family I tripled this batch and it stores perfectly in a 1 Gallon sized container.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, building a gluten free pantry, or how to cut down your cooking time you have come to the right place.

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