Our Southern Odyssey
Delicious Gluten-Free & Dairy-Free Chocolate (Carob) Bread
I must admit I (Valancie) am not a huge chocolate fan. I like chocolate. However, I could live without it, and I would be fine. Vanessa on the other hand has to have her chocolate fix. She will start craving it so much so that she cannot think about anything else. She just wants that chocolatey taste. However, when we decided to change our diet, caffeine was on the chopping block. Chocolate because it contains caffeine got axed as well. I was fine without chocolate and Vanessa was ok for a little while. She finally said that she just had to have chocolate. I again, reminded her that the reason that we removed chocolate was because it contained caffeine. And being despaired, she was online one day and came across Carob Powder. Carob Powder is caffeine free and taste like chocolate. You have never see someone so happy before. She was grinning from cheek to cheek, she was so happy. However, what to put it in? hmm…? BREAD! She wanted chocolate bread. So we spend several months coming up with a chocolate bread recipe. Again, you know as I have said I could go without eating chocolate, would not bother me a bit. However, I get to wanting the chocolate (carob) bread that we made from time to time.
I love this bread and Vanessa adores this bread. It is soft and moist, it melts in your mouth when you take a bite. It’s not too rich, it’s just rich enough to make your tastebuds very happy. The bread has a great texture, very consistent and smooth. This bread is great to eat when it comes out of the oven and is still warm and also, cold the next day, after being refrigerated.
It is important to note that you cannot leave the bread out on the counter, as you would store bought breads. You will need to store the bread in the refrigerator. If you leave it out it will go bad. Therefore, when you remove the bread from the oven allow it to cool on a cooling rack. Then after it has cooled place the uneaten portion, if there is any, in the fridge to eat later. We usually wrap ours in parchment paper first with a paper towel and then stretch plastic wrap around the loaf to hold everything together.
The Chocolate (Carob) Bread recipe is pretty straight forward. If you have never baked any bread before, do not panic. We have provided step-by-step instructions with photographs to help.
Delicious Gluten-Free & Dairy-Free Chocolate (Carob) Bread
November 2, 2017
Our Chocolate (carob) Bread is very soft and moist, it melts in your mouth when you take a bite. It’s not too rich, it’s just rich enough to make your tastebuds very happy. The bread has a great texture, very consistent and smooth. Our Chocolate (carob) bread is made without grains and without almond flour.
Persons
12
Cook Time
1 hour, 20 minutes
Total Time
1 hour, 20 minutes
Notes
What you need:
Measuring Cups,
Measuring Spoons,
Two mixing bowls,
Small glass bowl,
Loaf Pan,
Sieve,
Fork,
Spoon,
Parchment Paper,
Dinner Knife,
Cooling Rack
Ingredients
- Dry Ingredients
- 1/2 Cup Organic Carob Powder
- 1 Cup Organic Coconut Flour
- 1 Tablespoon Arrowroot Starch
- 1/2 teaspoon Himalayan Pink Salt
- 1 teaspoon Baking Soda
- Wet Ingredients
- 8 Large Organic or Farm Fresh Eggs
- 1/2 Cup melted Ghee
- 1 Tablespoon Organic Vanilla Flavoring
- 1 Cup Organic Unsweetened Apple Sauce
- 1 Cup Coconut Milk
- 1/2 Cup Organic Maple Syrup
Instructions
- Take the eggs out of fridge so they can get to room temperature.
- Preheat the oven to 350 degrees.
- Put the ghee in a small glass bowl and place in a microwave until it melts. This will only take around 30 seconds.
- Line the loaf pan with parchment paper and set aside.
- You will now need both mixing bowls and the sieve. Place the sieve in one of the mixing bowls, add all the dry ingredients into the sieve except for the Himalayan pink salt, add the pink salt directly to the dry ingredients in the bowl. Gently shake the sieve back and forth until all the dry ingredients have went through the sieve and are in the bowl. Mix well.
- Next crack the eggs in the other mixing bowl, beat them with a fork until they are a light yellow color.
- Add the other wet ingredients to the egg mixture and mix well.
- Now add the wet ingredients to the dry ingredients a little at a time, mixing with a spoon until all the wet ingredients have been incorporated into the mixture
- Pour the batter into the lined loaf pan
- Put the loaf pan in oven at 350 degrees.
- Bake for 70 to 80 minutes or until a dinner knife comes out clean
- After about 30 to 40 minutes cover the bread in the oven with a piece of folded parchment paper. This will keep the top from getting to brown in the oven.
- When the bread is done lift the bread out of the bread pan by the parchment paper and place on a cooling rack.
- Let the bread cool for about 30 minutes.
- Enjoy!
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