I sit here reading quotes about food, health, and cooking for my Facebook page. I am hungry, hungry for something I don’t have. For something comforting. I open cupboards and fridge searching for the thing I crave, but it is not here. I must settle for the beef and veggie soup I ate for breakfast for lunch.
The quotes are serious; a few are funny, taking aim at diets and the health concerns that monopolize us. I question myself. Am I obsessed? Here’s one from James Beard, whose declaration I was born believing:
Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts! — James Beard
I do not eat bread; it makes me depressed. It makes me depressed that I do not eat bread. What are we to do who cannot partake of the “greatest of feasts”? I am one who lives to eat, in defiance of Cicero’s admonition:
Thou shouldst eat to live, not live to eat. ~Cicero
Being Roman, he probably ate glorious food on a regular basis, so no need to jones for anything, least of all, bread.
I eat for comfort. And lately, comfort food has had me feeling ill. Nothing against its philosophy and products, but recently, Against the Grain rolls did me in. Pillows of golden, flakey-crusted rolls laden with mozzarella and milk. Microwaved for 25 seconds – hot, salty, cheesy, chewy.
I slice the roll into slender pieces with a bread knife. Press cold hard butter onto the slices. I am in heaven this night. Till tomorrow, and the next day and the next, when I feel full, uncomfortable. It’s the tapioca starch they are made with, in addition to the cheese and milk.
I have been gluten and grain free on and off for a few years and 100% GF this year. Periodically I long for bread. But the GAPS diet calls for no processed starches, grain flours or gums. Most gluten-free breads have one or many of these ingredients. And so, periodically I commit a crime against my self.
Golden Flaxseed meal loaves; on the right with chopped walnuts
Though I complain here, in despair of satiating this longing, I really do have a marvelous solution: Golden Flaxseed Meal Bread. The flax meal fills my tummy gently, like a good starch should. Its caramel-like taste is delicious untoasted, but toasted, with ghee and jam, its warm crunch sings of breakfast. The recipe is GAPS friendly (grain free, starch free), adaptable to sweet or savory, and good any time I need this kind of comfort. I hope you like it as much as I do. And may all your cravings be met.
Golden Flaxseed Meal Bread
Prep
Cook
Total
Yield 1 loaf or 6 muffins
This is a marvelous GAPS and Paleo friendly bread recipe that works for savory and sweet loaves. I always double the recipe and freeze one for the future; these loaves travel well and lighten the burden of eating away from home.
Ingredients
Equipment Needed:
- Medium loaf pan, 3 1/2″ x 7 1/4″ or oven-proof dish, such as a pie plate; this tinned steel pan looks good
- Muffin Pan, muffin papers
- Parchment paper
• 2/3 C golden flaxseed meal
• 1/3 C almond meal (if nuts are not tolerated substitute more flax meal)
• 1.5 tsp baking powder
• Salt to taste (1/2 – 1 tsp)
• 3 tbsp olive oil, ghee or coconut oil (depending on the flavor you want)
• 2 eggs
• A little water if needed, don’t get it too wet! Applesauce works if it’s going to be a sweet bread
Adaptations
Sweet: add any or all: cinnamon, cardamom, poppy seeds, vanilla, chocolate chips, honey, chopped fruit, chopped dried fruit (raisins, apricots, nectarines, peaches, apples)
Savory: add any or all: dry or fresh herbs such as parsley, sage, rosemary, thyme, oregano, basil, chopped olives, small bits of cheese, toasted pine nuts, walnuts, pistachios
Instructions
Preheat oven to 350°
Cut parchment paper to fit bottom of pan; lightly oil baking pan with ghee, olive oil or coconut oil; place parchment paper in bottom of oiled pan and lightly oil the paper. If making muffins, oil muffin tin, drop in 6 muffin papers and lightly oil.
- Mix the dry ingredients well with a fork or whisk
- In a separate small bowl, beat eggs
- Add eggs and other wet ingredients and mix well
- Add any extra ingredients and stir to incorporate
- For loaves: Gently place the dough into the loaf pan, lightly patting down to fill corners. If using a flat surface, shape dough into a circle about 1 – 1 ½ ” high at center. The bread will not reach the sides. Bake for 20-25 minutes, until toothpick comes out clean.
- For Muffins: Place dough evenly into 6 muffin papers. Bake 14 minutes, or until toothpick comes out clean.
Let cool for about 15 minutes in pan; then gently tap out loaf and let cool completely. Slice, add your favorite toppings or toast for a delectable crunch. Enjoy!
Courses Side
Cuisine American