An acquaintance gave me a recipe for a gluten-free "bread" made with only 4 ingredients: nut butter, eggs, salt, and baking soda.
I thought to myself, "This lady MUST have left an ingredient out somewhere--like flour?--or else she's crazy." But I guess I'm crazy, too, because I decided to try it anyway.
You first blend the ingredients in a blender (recipe with amounts at the bottom of this post), then you spread it in a pan. I lined mine with parchment paper, and it worked nicely. I used an 8x8 glass pan. The mixture is a thick paste.
You then bake it.
Somehow, by some miracle, this thick, gooey, nut-butter paste rises and turns into bread! Here it is sliced.
It's actually light and fluffy!!
I then topped it with apricot All-Fruit and tasted it.
It was actually good!! All the kids devoured it and were asking for more.
The lady who told me about it said that you can also add squash, applesauce, nuts, raisins, etc, and it still rises well. I think that next time I will either add applesauce, honey, or use a sweetened nut butter. I used a natural one, so the bread itself wasn't sweet at all.
Anyway, this was a very successful experiment!! If you add something different and it turns out great (or awful, for that matter), be sure to let me know!!
Here's the original recipe:
1 cup nut butter
1/4 tsp salt
1 tsp baking soda
Blend all ingredients in a blender and spread into a small greased or parchment paper-lined pan and bake at 350* until done. (I baked it for 25 minutes in my 8x8 glass pan).
By the way, my hubby and I wanted to figure out how much this costs to make. He bought a large jar of Peter Pan peanut butter at Wal-Mart (no HFCS, but still sweetened). I only added in a couple of cents for the salt and baking soda, as we buy baking soda in bulk and it only uses 1/4 tsp salt in a batch. The cost we came up with was $1.90 a batch. Waaaaaaaaay cheaper than the gluten-free Udi's bread, and everybody in the family can eat this, including Little Love #5!! And if you're the type who's avoiding grains, this is virtually all protein and is very filling! You also don't need to put nut butter on the bread, since it's already made of it!
ETA: I refrigerated the bit that was left overnight. Today, it's just as soft and moist as it was yesterday. YAY!!!