It is a winner!  Try my own created recipe of this foot-long garlic bread.  So proud of it.

Sift and mix DRY’s in a bowl ½ cup of Credé Oils coconut flour ½ cup of Health Connection tapioca flour Pinch of salt – don’t be shy! 2 Teaspoon of Health Connection Xanthan gum 2 heaped teaspoons of yeast 2 heaped teaspoon of baking powder

Mix and beat WET’s in a bowl 6 large eggs ½ cups of coconut milk + a bit of water to dilute 1 teaspoon spoon of garlic 1/3 cup of pieces mozzarella

1. Preheat oven to 180 degrees and grease a long bread pan well with butter.
2. Have silver foil readily cut according to pan’s length and cut it about 2cm longer on each side.
3. Slowly add the wet ingredients into the dry. I used the BOSCH cake mixer with the dough hook for this.
4. Mix well with the until you notice bubbles in the batter.  This will make the bread rise beautifully.  The batter should flexible but moist.
5. Scoop the batter into the greased pan and cover with the silver foil.
6. Bake for 40 minutes.
7. Then, remove the foil and sprinkle the cheese over and bake another 10 minutes or until a toothpick comes out clean.

Allow to cool before taking out of the bread pan for a few minutes.  It should come out easy if you just tilt the pan. 

NOTES:

It’s not an exact science. I once used 5 eggs, with 2 tbsp coconut milk and a spoon of coconut oil and it still came out fine. The measured ingredients seemed to be flexible. The bread reminds me of a “corn bread” in texture.

	Total calories	Protein	Carbs	Fats	Fiber
Garlic Bread	1,699.65	65	181	79	26
per slice (24)	70.82	2.72	7.54	3.31	1.07