I always use coconut flour for cooking. You can make cookies, muffins, biscuits and loafs of bread with this flour, and it’s very filling as well as healthy. I’ve used it for several months during which time I’ve managed to cure my Candida.
Whenever I’m going to be away for a day or two on business, I just wrap some of the bread in foil and take it with me. It keeps easily for several days out of the fridge. You could also take almond butter along for the bread if you are able to tolerate it.
Check out some of the recipes in the links below. Some of the recipes are for gluten-free diets which means they may not always be sugar-free recipes, so when a recipe calls for maple syrup, honey or sugar, of course you can just substitute Stevia or Truvia.
The following recipe makes a nice size loaf of coconut flour bread. By the way, you can brush olive oil on a slice of the bread, sprinkle it with some herbs, sea salt, and garlic, place it in an oven or toater-oven, and you have a perfect slice of garlic bread.
9 eggs (preferably organic)
1/2 cup ghee or olive oil (I like to use half of each) melted
3/4 teaspoon sea salt
1 1/4 teaspoon aluminum-free baking powder
1 cup plus 3 oz coconut flour
Preheat your oven to 350 degrees F
Blend all the ingredients in a food processor or you can stir or whisk them until there are no lumps. Pour into a greased bread pan.
Bake in the preheated oven for 45-50 minutes or until the top is a nice, golden color.