GF, SF, DF

Gluten free, Grain free, Refined-Sugar free, Lactose free, Yeast free, All Natural cuisine!
"By altering the nutrition we take in, we can effect the constitution of our intestinal flora, and bring it back into balance, healing our digestive tracts and restoring proper absorption."
Read more about it at http://www.breakingtheviciouscycle.info/p/science-behind-the-diet/

Saturday, July 7, 2012

White Bean Sandwich Bread

I am excited about this recipe! I have tried so many different savory SCD sandwich breads and been disappointed with the nuttiness every time. Not one bread spoke to me and said "Turkey and Mayo please!" So I was trying to think of another ingredient I could use in place of nuts or nut butters. Bean paste came to mind so I decided to give it a whirl. Unfortunately, My bread fell because I took it out too soon... BUT! It's the closest texture and flavor to white sandwich bread I have tried yet :) The bread has the slightest spongy density from the egg whites, and the egg whites flavor is in the crust but not inside. I am excited to try the next batch and perfect it. I am still learning the science behind baking :) This SCD White Bean Sandwhich Bread is Gluten-free, Grain Free, Yeast Free, refined sugar free, and lactose free.

*Revised 8/2/12 *

1 3/4 Cup White Beans, Soaked 24 hours, cooked, pureed with a little water added for smooth consistency
6 Eggs, Seperated
1 Cup Almond Meal
2 1/2 tsp Honey
3 tsp Apple Cider Vinager
1 1/2 tsp Baking Soda
1 1/2 tsp Salt

Preheat Oven to 300* Puree white beans in food processor adding a little water to achieve a smooth thick consistency. Add the Beans, Egg yolks, Honey, and Vinegar to Food Processor. In a separate bowl beat the Egg Whites until stiff peaks form and set aside. Combine dry ingredients separately and then add to bean mixture (I use an electric hand mixture to get the batter as smooth as possible). Once well mixed fold in the Egg Whites by hand until just blended (Do not over mix or the egg whites will fall.) Poor in a parchment lined Loaf Dish and bake for 1 hour 30 minutes. Don't even peak at it until at least an hour 10 minutes have passed. The crust should be firm. The bread will be nice and brown, pictures coming soon.


*I baked this loaf for 45 minutes and it was just a tad too soon, but I will still enjoy a tuna fish sandwich on it tomorrow! ;)



23 comments:

  1. What a delicious looking SCD bread!!! :-)

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    1. I shared your bread recipe on my FB page and it's quite a sensation! :-)

      Be Well,
      --Amber

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    2. Thanks so much for sharing it Amber! I would love to hear what anyone thought of it if they made it too. It was my first go around but I just love the result :)

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  2. This really does look beautiful! It feels like such a victory when we find the right combination for the bread we are looking for! I recently had my own victory with that and I am in sandwich heaven!

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    1. Thanks Sarena! Yes it sure does feel quite victorious haha. All I wanted was a "lunch meat" type of sandwich and all the other recipes I tried were just not it. This one is almost perfect! The white beans mellows it out nicely I think :) Going to play around with it next time to try and get a little firmer texture and even out the Almond flavor and Beans a little more to see what that does. It's just so fun to create! ;)

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  3. Oh, man, oh man! I can't wait to try this. We're not SCD, but we're gluten free, whole/real foods, and I've been fiddling with sprouted gf grain recipes for an age, and even though I think I've more or less perfected it, sprouting/drying/grinding that much flour is prohibitive, and since my kids can eat a whole loaf in one sitting, I never have enough bread. This looks fantastic! Thank you!

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    1. I'm so excited for you to try this Lisa! Please let me know how you like it, and if you have any suggestions I would love to hear them! I feel like I stumbled on something great using beans to balance the flavor, really want to see if anyone agrees! lol After all, I am just a stay at home mom that loves to cook! I am no pro but I do love to eat ;)

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    2. I made this this morning. It didn't come out like yours. Mine looked more like a quick bread instead of a beautiful fluffy sandwich loaf. I made it according to the adjustments at the top of the recipe (with the cup of almond meal and 2 cups of whole beans), but I think I'm going to try it again with the original recipe, and cut back the coconut flour just a bit (I use tropical traditions coconut flour, and if I recall right, it has more fiber than Bob's Red Mill, so it soaks up more liquid). Before I added the egg white, the "batter" was more like dough. It was so dry and stiff it was hard to fold the whites in. I think your original looks beautiful, and I'm going to try it again because I still love the idea of bean paste, and I really want the texture to be look like yours.

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    3. I should have added, it tasted good, even though the texture wasn't quite perfect. :-)

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    4. :( I am so sorry Lisa, I wasn't expecting anyone to try the note I put for my next attempt. I will take it down and just wait to post an updated version after I have perfected it. I am new to blogging hehe. That's how I experiment though, I have an idea and try it and add to perfect it :) Thanks so much for trying it for me though! =P Will you let me know when you make the original recipe? I would LOVE to know someone else's take on the flavor. ;) Happy cooking!

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  4. No need for sorry! It still tasted yummy. I tried the original version right after I tried the alternative. I did cut the coconut flour to 1/4 cup though, for the reason I mentioned, and I still had to add an extra 1/4 cup yogurt. It has to be the fiber in the coconut flour. It looked much closer to your picture. The bread was springy and could be sliced nice and thin for sandwiches, which my children devoured for lunch. It was a hit! As to the taste, it is as close to "regular" bread taste as I've had without the yeast. I think you've hit on a winner!

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    1. Yay! I am so glad you and your family liked it :) I plan to play around it until it's just right! You are the first one to try one of my recipes =D Feels great hehehe. Thanks!

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    2. Hi Michelle,

      I think the SCD community is pretty great about trying recipes and giving feedback! We are all looking for new recipes, and so I think it's great when folks leave feedback. I always appreciate that on my blog. Not to mention this style of baking is very tricky (it's like a science experiment every time)! ;-)

      My SCD blogger friend Jen @ My Big Fat Grain Free Life makes a lot of baked goods with white beans, and they are amazing. I've been thinking about trying a white bean bread, but here you've got a great start and great recipe!! So thank you. I have some white beans soaking now and I'm going to try this recipe this week. One thing I've noticed is that every brand of coconut flour and almond flour acts so differently in recipes. So, it's expected that a recipe won't turn out exactly the same if different brands are used. And when it comes to baking, just a slight difference can really change a recipe. So, it'a all good and thank you for keeping the recipe up! We are all here to support each other. I think you're doing a great job. I will check back in with you and let you know which flours I used and if I made any other adjustments. Always good for other readers to learn variations - what worked and what didn't. :-)

      Be Well,
      -Amber

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    3. Hi Amber! Thank you so much =D I just love to cook. Now I love it even more that EVERYTHING I cook is good for you! Just love it :)
      Ha! I totally thought I came up with the bean thing lol. I was trying to think of something that had a texture I could work with and a mild flavor. I'm going to check out her blog as soon as I finish this comment :) I'm really new to baking and only now learning the science in this whole thing in rising and all that.
      I would love some help with this bread! I'm excited to see what you come up with ;) I am soaking some beans now and going to have hopefully a perfect finished bread on Friday.
      Thanks again for your comment =D

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  5. Would this recipe work with a 8X4 inch pan?

    Thanks

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    1. Yes it does :) That is the pan I use. Just line it with parchment. I would bake it a lot longer than I did though, mine keeps falling. maybe bake for an hour and 30 min or even 2 hours. Just don't open the oven til at least an hour 20 minutes have passed and don't move it til its done.. I am in the hospital right now for some old surgical complications so can't try myself yet. Plz let me know how urs turns out! Maybe bake until crust is dark brown but notburned. Just try not to open the oven too much :)

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  6. Unfortunately, this was huge waste of time and money. :(

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  7. is the 1 3/4 Cup beans the measurement of the dry beans before they are soaked or 1 3/4 Cups after being soaked?

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  8. I will have to ask the same question as Matthew.... Is the 1 3/4 Cup of beans before or after being soaked? Please clarify if at all possible. Thank you in advance..... ;-)

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  9. Sounds good! Dry or wet bean measurement?

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  10. I tried the revised version, it turned out too wet. I will try again with less beans.

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  11. Hi Michelle, I am so excited to try this recipe and I've already prepared the beans then just noticed that one commenter mentions needing to adjust the coconut flour. The ingredients do not list any coconut flour. Wanted to double check that the coconut flour didn't accidentally get left out when you revised the recipe? Thanks!

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