Just in time for Thanksgiving, this is the best gluten free recipe that is also blood sugar friendly. Keeping blood sugar balanced is a huge part of anxiety therapy. It helps heal the adrenals and repairs insulin resistance.

These amounts are good enough for a medium sized loaf. If you would like a big loaf, double the recipe. I’ve also made muffins with this by adding 1/4 c. Ningxia Wolfberries. YUM!

This is the base:

Gluten Free Coconut Flour Bread

3/4 c. coconut flour sifted
1/2 c. melted coconut oil or melted butter
6 eggs
1/2 tsp. salt
1 tsp. baking powder
1 tblsp. grade B maple syrup

Start with dry ingredients mixed together in one bowl. Blend in another bowl the wet ingredients – eggs, melted butter (or coconut oil), maple syrup, and salt. Add the wet ingredients to the dry ones slowly using a hand mixer. Blend until smooth for a few minutes. Pour into a greased bread or muffin pan.

Bake at 350 for 30 to 40 minutes. Top of the bread/muffins should be golden brown.

This recipe can be dressed up or down depending on what you would like. Add 1 tsp of rosemary or Italian herbs for a savory bread (even some finely cubed cheddar is delicious!). For a sweet bread, add 8 drops YLTG  lemon oil, 5 tblsp. of grade B maple syrup, 1 1/2 tsp of vanilla.

This bread is best when served within a few days of baking. Longer than that is starts to taste coco-nutty. Then, make it French Toast! Talk about delicious. Gluten free, blood sugar balanced comfort food.

(ps. there’s another amazing recipe for gluten free bread at Elana’s Pantry Gluten Free Blog made with almond flour instead. Click on the photo to be taken there!)