Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Thursday, October 8, 2009
The recipe for the bread comes from the Cheeseslave blog:
The original recipe comes from the book "Cooking with Coconut Flour" by Bruce Fife and was adapted for GAPS by the Cheeseslave Lady. Thank you Cheeseslave Lady!
Once you've made the bread, just melt a lot of butter or ghee in a skillet and gently saute LOTS of crushed or chopped garlic to let the butter take on the flavor. I used about 1/3 of a loaf of the bread and big chunk of butter, so I can't tell you exact proportions here. Some people prefer to make the garlic butter by mashing the crushed garlic into butter at room temperature without melting it. Also, many people like to add chopped parsley. Garlic bread is more of an art than a science :)
Spread the garlic butter between slices of the bread, and wrap in foil (if that's your thing) and place in a baking dish. I prefer for my food to not touch aluminum, so I put the bread back in it's bread pan and covered the top with foil to keep in the moisture. If you have another method, please post it in the comments!
I placed it in a 300 degree oven for about 30 minutes.