If you are grain free or gluten free, giving up on fresh baked gluten bread may feel like the end of the world. At first.
We’ve played with and modified a range of different paleo/grain-free/gluten-free recipes.
This is our take on grain-free bread.
You will need a high powered processor if you’re grinding the nuts and seeds.
Grain-Free Bread Recipe
10 minutes prep. 55 minutes cook time
Ingredients
- 3 Tbsp psylium husks
- 1/4 cup flax seeds (linseed)
- 1 cup almonds (activated) or almond meal
- 1 cup pepitas (activated) or pepita meal
- 1 cup arrowroot or tapioca flour
- 2 tsp bicarb (baking soda)
- 1 tsp slippery elm
- 1-2 tsp Himalayan salt
- 4 eggs
- 4 Tbsp coconut or macadamia oil (not olive oil)
- 2 Tbsp apple cider vinegar
- Heat the oven to 180oC
- Line a loaf tin with baking paper
Soak first (10 mins)
- 3 Tbsp psylium husks in 3/4 cup hot water
- 1/4 cup flax seed (linseed) in 1/2 cup hot water
Add to processor
- 1 cup almonds (activated) or almond meal
- 1 cup pepitas (activated) or pepita meal
If using whole, process almonds and pepitas for 10 secs (until meal-like consistency)
Add to the bowl
- 1 cup arrowroot or tapioca flour
- 2 tsp bicarb (baking soda)
- 1 tsp slippery elm powder (optional)
- 1-2 tsp Himalayan salt
Mix for 10 seconds to combine (speed 6 if using thermomix)
- 4 eggs
- 4 Tbsp coconut or macadamia oil (not olive oil)
- 2 Tbsp apple cider vinegar
- Soaked flax seeds and psylium husks
Process until combined (speed 6-8 for 10-20 sec Thermomix)
It’s not a pretty mixture. It’ll be sticky. Get the mixture into a lined loaf tin and pop it in the oven.
Cooking time varies. 55-65 minutes. I usually check it after 55 minutes. Take the bread out of it’s tin and make sure its cooked through. It should be firm, dense and not too moist. It needs to cool for 10 mins before eating.
Additionals
Add 1/4 cup of pepitas to the final mixture and gentle mix through or sprinkle on top
Add 2 Tbsp Inca Inchi powder for extra protein when you add in the salt.
