In The Ultimate Grain-Free Cookbook (Skyhorse Publishing, 2018) by Annabelle Lee, readers will be able to learn about Lee’s journey with refined grains and find new recipes to try. If you are struggling with health issues, you may find some of the answers to your questions as well as ideas for a lifestyle change.
When I first began to omit grains from my life, bread was the most difficult to stop eating. With no one in my family having obvious reactions to gluten at the time, I kept trying to eat a little bread here and there. Then, I graduated to thinking, I’ll just eat gluten-free breads, because I thought gluten was the villain. Wrong. All that refined starch in those gluten-free breads wreaked havoc on my health and my weight (particularly my mid-section). What?! Life without a piece of good ol’ bread now and again? That wasn’t going to work. So, I got to work and lo and behold: delicious and simple recipes made without grains, processed starches, or yeast. Taking yeast out of the equation means we no longer must wait hours for a loaf of bread. I like that almost as much as knowing I can eat bread anytime now. Psyllium husk is a necessary ingredient in these recipes and using the brand I recommend will assure your best results—I grind it to a powder in my coffee grinder.
Oh, Foccacia, how I love you. When I serve this at a dinner party, I just let my friends think I worked all day. For some reason, the little finger pokes seem to impress novice focaccia makers. Or maybe it’s the pools of melted butter or olive oil settled in these little divots. We have tons of rosemary around our property, and like the many grapes in the area, it grows well in our sandy soil, made up of plenty of decomposed granite. It kind of grows like weeds, which appeals to my lazy nature. While I used rosemary here, you really can’t go wrong with your favorite herbs.
- 1 cup almond flour
- 6 tablespoons coconut flour
- 2 tablespoons psyllium husk powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1 cup roughly chopped yellow summer squash or peeled zucchini (4- 5 ounces)
- 3 large eggs
- 1/2 cup water
- 1 tablespoon lemon juice
- 3–4 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 minced garlic clove, or 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Pinch of sea salt
- Preheat the oven to 375°F.
- Generously oil a baking sheet with olive oil.
- In a medium-sized bowl, whisk together the dry ingredients.
- Blend the wet ingredients in your blender until smooth.
- Whisk the wet ingredients into the dry. As it thickens, stir and fold together.
- Let the batter set up for a few minutes to absorb the liquids and then knead it with your fingers for about a minute.
- Turn the dough onto the prepared baking pan and pat into a rectangle about 8 x 10 inches. It should be about 3/4-inch thick.
- Use your fingertips to press little dimples all over the dough.
- Pour the olive oil over the top and sprinkle on the herbs.
- Bake for about 28–30 minutes, until the top is a deep golden brown.
More from The Ultimate Grain-Free Cookbook:
- Grain-Free Red Velvet Cupcakes Recipe
- Grain-Free Spinach Wraps Recipe
- Grain-Free Sweet Potato Crackers Recipe