This might have been posted before, but just in case...this has become our absolute favorite bread substitute. It's the closest I've come to a true bread texture with no grains whatsoever. And, it's really easy to make.
Taken from here:
I've modified the recipe slighty to substitute water with raw cream...makes the bread a little thicker & creamier which I like. You could also use raw milk or coconut milk.
2/3 C flax meal
1/3 C almond meal
1.5 tsp Baking Powder
3 tsp unrefined coconut oil
raw cream to texture desired (thick, just able to flow)
Salt to taste
Mix dry ingredients together well. Gently beat eggs together before adding (optional, but it blends better that way). Add coconut oil & cream.
The recipe will work for a regular sized pie tin or small loaf pan. Double the recipe for a more normal sized bread loaf pan.Donít forget to oil the pan well before pouring the batter in.
Cook at ~375 degrees for 20-25 minutes or until golden brown on top. Toothpick or butter knife should could out clean if you insert it into the center of the bread. Enjoy fresh out of the oven or at room temperature for a nice sandwich.