This week’s C.S.A. share from Aspen Moon Farm contained a nice big bunch of baby dill, and when I have a lot of dill on hand I either use it with fish or I made dill bread. Of course, now that I have stopped eating grains, dill bread seemed like a bad option. I have always used the classic Pillsbury Bake-Off recipe for dill casserole bread, which was a winner for a good reason, but which is loaded with wheat flour. The original uses both yeast and baking soda and does a double rise, and I knew that method wouldn’t work without gluten. I did some experimentation, and while the texture of this grain-free version is definitely more moist and dense, the flavor took me right back.
Because this doesn’t rise like a gluten loaf of bread, I adapted the rise time and used a loaf pan instead of a casserole dish. It slices very well, and I put a slice in the toaster oven on the second day and slathered it with butter for an excellent breakfast. I have always used fresh dill instead of dill seed, but you can swap out two teaspoons of dry dill seed if you like. For the fresh dill, be sure to chop it pretty fine.
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons active, dry yeast (or one individual package)
- 2 tablespoons minced, dehydrated onion
- about a cup of finely chopped, fresh baby dill
- 1/2 cup water
- 1 teaspoon honey
- 1 cup cottage cheese (preferably full-fat and cultured)
- 2 tablespoons butter (or olive oil)
- 3 eggs
- Optional: extra butter to brush the top of the loaf, and coarse salt
- In a medium mixing bowl, stir together the almond flour, coconut flour, salt, baking powder, yeast, and dried onion. Make sure there are no clumps of coconut flour. Stir in the chopped dill.
- In a small saucepan, heat the water, honey, cottage cheese, and butter until it is warm and the butter has melted. Stir the warm mixture into the dry ingredients until just incorporated. Stir in the eggs. Oil a standard loaf pan and spread the dough evenly into the pan. Let the dough rise for 45 minutes. It will not double, but it will increase in height.
- Preheat the oven to 350 degrees. Bake the bread for 50-60 minutes, or until golden on the edges and top, and the center feels set (not squishy). Remove from the oven and, if desired, brush the top with some additional butter and sprinkle with coarse salt. Let the bread cool for ten minutes before slicing.
I think the flavor of this worked really well, and I was happy that the edges got crusty like the original version. Like all coconut-flour baked goods, it is moist rather than chewy. It was a nice flavor memory for me, and I will definitely make this again with the next bunch of dill.
Thanks for reading,