Most of you won’t appreciate what a masterpiece I think this is. Those of you who are willing to eat wheat and lectins, etc. can disregard this post.
It’s only been in the last 4-6 weeks that I’ve been feeling a frustration with my Plant Paradox diet, the one that doesn’t allow beans, rice, potatoes, winter squashes, bread, corn, tortillas, peas, corn, wheat flour of any kind, etc. For about 8 months I’ve been following the Stephen Gundry diet, and it’s still working, albeit very slowly. But as Christmas was approaching, I was feeling a lot of sadness that I wouldn’t be able to enjoy my favorite Bishop’s Bread since it contains a flour-based batter. I decided I was going to “fix” that. I began researching online at several websites that offer recommendations about how to adapt a recipe to GF or LF (lectin-free) or both.
Initially I began with creating a combination of alternate “flours.” It’s 2:1:1 of almond flour, coconut flour and cassava flour (the latter is a flour made from yuca, a tuber, which also produces tapioca). These flours are readily available now at some mainstream grocery stores. I buy the almond flour at Costco, and the other two I bought locally, but have also purchased on amazon. I also purchased xanthan gum, an ingredient you’ll often find in GF foods – it’s not a requirement, but it helps hold things together – baked goods mostly. I also learned that it’s best to double the amount of leavening – in this case it was baking powder, since the rising agent has to work harder in GF mixtures to accomplish the same amount of lift.
With trepidation I began mixing up my bread. First I mixed up my alternative sugar too – I used half Swerve and half regular sugar – with eggs. You don’t get the same kind of lemony smooth texture from Swerve, but I mixed them well enough. I’d added the xanthan gum and baking powder to the flour mixture. And just before combining everything I tossed in the halved maraschino cherries, chocolate chips (Ghiradelli dark) and chopped walnuts into the flour mixture. Technically I shouldn’t have sugar, the sweetened cherries or any chocolate less than 90% cacao. But to enjoy this treat, I figured I wouldn’t be using all that much of it. Or eating all that much of it.
The batter was scraped into a bread pan – I used a 9” loaf pan, but next time I might try to use one of my narrower pans instead as this loaf isn’t as high as usual. In the photo at top, those are 2 slices of the bread you can see, each about 1 1/2 inches high. I baked the loaf for 45 minutes and it was almost over done, but it seemed good as it cooled. I couldn’t wait to upend it and slice off a piece. I waited about an hour and was just thrilled when I took my first bite. Oh, heaven!
When I make this again, I will increase the amount of batter, but leave the additions the same, which will take longer to bake, of course. But I’m a happy camper enjoying a narrow slice of this every other day or so. I mixed up a bigger batch of the alternative flours so I can try it in some other recipe, maybe for a biscuit kind of thing.
What’s GOOD: this means I can enjoy this treat during December after all, although I should be limited on how much. I’m rationing it out to myself so it won’t be gone by Christmas. The bread tastes every bit as good as the regular version and I was happy with the light crumb of the bread/batter aspect. It’s not heavy at all.
What’s NOT: only the acquiring of the oddball alternative flours. Otherwise, this was a cinch.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
LF GF Bishops Bread
Recipe By: my own recipe, 2018
Serving Size: 14
FLOUR SUBSTITUTE MIX:
1 cup almond flour
1/2 cup cassava flour
1/2 cup coconut flour
BREAD:
3/4 cup flour substitute (above)
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 large eggs
1/4 cup sugar — scant
1/4 cup Swerve — scant
1 cup walnuts — chopped
1/2 cup Maraschino cherries — halved, drained
3/4 cup dark chocolate chips
FLOUR SUBSTITUTES: Combine in a bowl the almond, cassava and coconut flours. Mix well so there are no lumps. Store unused flour at room temp.
1. Combine in a bowl the 3/4 cup of the substitute flour mix, baking powder, xanthan gum and salt. Use a whisk or your hands to mix this well. Set aside.
2. Preheat oven to 325°F. Prepare bread pan by placing a piece of cut-to-fit waxed paper in the bottom. Use an 8″ bread pan if you have one.
3. Using a mixer, combine the eggs, Swerve and sugar. Mix well. Using Swerve won’t give you the same consistency as you’re used to with eggs/sugar. Just mix it well.
4. Add the maraschino cherries to the bowl of flour and toss so the wet cherries are coated in the flour mixture. Add walnuts and chocolate chips and mix thoroughly. Pour the egg mixture into the flour/fruit mixture and stir well to combine, making sure there are no lumps of flour.
5. Scrape into a bread pan, smooth top and bake for about 40-45 minutes. When the sides of the bread turn golden brown, the bread is done. Remove to cool on a rack for about 30-45 minutes, then invert and set back right side up to cool completely. Wrap in plastic wrap and store in the refrigerator. Use 1/4″ or slightly thicker slices to serve. Using a serrated knife may be useful.
Per Serving (not quite accurate as the alternate flours aren’t included): 147 Calories; 9g Fat (47.9% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 144mg Sodium.

hddonna
said on December 21st, 2018:
I’m glad you were able to develop a version of your favorite Christmas treat that you can enjoy! I have yet to try your Bishop’s Bread, but I think of it each Christmas, and one of these days I will–think I’ll try the Golden Bishop’s Bread version. I know several in my family are fond of cherries and chocolate, so it ought to go over well!
A blessed Christmas to you , Carolyn!
Thank you, Donna. Hope you have a fun-filled Christmas that’s blessed too. . . carolynt
Toffeeapple
said on December 24th, 2018:
I won’t be trying this bread but I do want to wish you a very Happy Christmas and a Peaceful New Year!
Thank you, Toni. It’s Christmas morning as I write this. It’s cold and foggy outside, and I’m about to set a fire in the fireplace, turn on the lights on the tree, and my cousin and I will make merry with the gifts under the tree. All the same wishes to you,Toni. . . Carolyn T
Toffeeapple
said on December 25th, 2018:
Thank you Carolyn, I hope that you and your cousin enjoy yourselves. I had a lovely lunch with my daughter the first for about 25 years for one reason or another. It was excellent and she credits me for her cooking skills!
How nice, Toni. Glad it was a good day. . . carolyn t