Here is a recipe for gluten-free bread or waffles that no one complains about. I originally made a Mark Sisson recipe for coconut bread, but the boys didn’t like the texture. The next time I made it, I replaced the coconut flour with almond flour (they really aren’t substitutes because they behave so differently in recipes). When this recipe is made with coconut flour, it is very dense. When almond flour is used, it turns out very light and buttery, much like challah. To make it like a bread, I use an 8″ cake pan and cook it for about 10 minutes until it browns a bit on top. It is great with chili, eating it with almond butter and jelly or just plain with butter. When we use the recipe to make waffles, I always make a double batch to feed our family of five. Here is the recipe that we use to make great waffles and bread:
1/2 cups ghee (or melted butter)
1-2 tablespoon honey, depending on taste
1/4 teaspoon iodized salt
1 teaspoon baking powder
3/4 cup almond flour
Whisk it all together, or blend in a food processor until all lumps are gone. Grease your waffle iron with butter or coconut oil and pour your batter in. Cook until golden brown and top with grade B maple syrup.