Richard Nikoley's (from Free The Animal) 'Fat Bread' - Anyone Tried It? page 4

[EyeOfRound]

Just tried mine! It puffed up very nicely, just like the original. I definitely used a VERY heaping teaspoon of baking soda and took care not to overmix the dough after adding the baking soda and lemon juice, so it was quite light and bubbly when I put it in the oven - might be the reason why it rose so well. That said, it did settle a bit over the course of the afternoon as it sat out on the table.

Taste-wise, I managed to oversalt it....ugh. I don't like salty foods, so it's an annoyance. I tried it on its own and while you know right away it's not normal bread, it's pretty decent. It is, however, very eggy - and smells that way. TBH, the idea of dipping it into MORE egg for making French toast is actually making me slightly nauseated.

I just made a grilled cheese - same as I would with regular bread, i.e. buttering up both slices. It browned quite nicely, but the crust, of course, is not as crunchy as real bread would be. It was dripping a fair amount of grease, so I let the sandwich sit on a paper towel to drain for a bit. It is still quite greasy. I'm going to try this again on the weekend using my boyfriend's toaster oven - I feel like it'd allow more extra grease to drip away and allow for a drier "toast."

All in all, not bad except for messing up the salt content...ugh.

[AuroraB]

Make sure you have a strong blender if you're making coconut butter. 3 cups of shredded makes about 1 pint of butter. Mmmmmm.......

[MissJecka]

Make sure you have a strong blender if you're making coconut butter. 3 cups of shredded makes about 1 pint of butter. Mmmmmm.......

I continue to fail at making coconut butter; it's immensely frustrating.

[Paleobird]

Just tried mine! It puffed up very nicely, just like the original. I definitely used a VERY heaping teaspoon of baking soda and took care not to overmix the dough after adding the baking soda and lemon juice, so it was quite light and bubbly when I put it in the oven - might be the reason why it rose so well. That said, it did settle a bit over the course of the afternoon as it sat out on the table.

Taste-wise, I managed to oversalt it....ugh. I don't like salty foods, so it's an annoyance. I tried it on its own and while you know right away it's not normal bread, it's pretty decent. It is, however, very eggy - and smells that way. TBH, the idea of dipping it into MORE egg for making French toast is actually making me slightly nauseated.

I just made a grilled cheese - same as I would with regular bread, i.e. buttering up both slices. It browned quite nicely, but the crust, of course, is not as crunchy as real bread would be. It was dripping a fair amount of grease, so I let the sandwich sit on a paper towel to drain for a bit. It is still quite greasy. I'm going to try this again on the weekend using my boyfriend's toaster oven - I feel like it'd allow more extra grease to drip away and allow for a drier "toast."

All in all, not bad except for messing up the salt content...ugh.

Mine came out a bit salty too. The baking soda has a salty tasty so next time I am going to skip adding the regular salt altogether.

Make sure you have a strong blender if you're making coconut butter. 3 cups of shredded makes about 1 pint of butter. Mmmmmm.......

Yes. I love my Vitamix.

[MissJecka]

I just want to share a bread recipe I recently found on a blog I just started following:

» Grain-free Sandwich Bread (Paleo and SCD) Against All Grain

It's a similar recipe, but it looks like this one is less greasy/fatty and may have better results.

[Paleobird]

I just want to share a bread recipe I recently found on a blog I just started following:

» Grain-free Sandwich Bread (Paleo and SCD) Against All Grain

It's a similar recipe, but it looks like this one is less greasy/fatty and may have better results.

Oooooh that looks good too. A little heavier on the nuts and lighter on the coconuts. Shall have to try that next.

[iniQuity]

Real talk, for the trouble of making this you might as well eat some "real" bread and tell yourself it'll be okay. Idk, that's probably just me.

[Goldie]

Real talk, for the trouble of making this you might as well eat some "real" bread and tell yourself it'll be okay. Idk, that's probably just me.

If you can't handle gluten, "real" bread isn't an option.

[iniQuity]

If you can't handle gluten, "real" bread isn't an option.

Should I always state the obvious? I assumed that would be understood around here.

[JoanieL]

Don't know if anyone would be interested in this (and it is a long article), but this article: Our Daily Bread - Whole Living Power Foods + Nutrition talks about sourdough bread/fermenting/etc.