I love my gluten free bread, but back in the days when I was first diagnosed with a pretty severe gluten sensitivity, I think I would have found more flavour in a cardboard box than most brands on the market! Nowadays GF bread is far easier to find and the brands on the market have improved as far as flavour goes, BUT many still contain soy flour, vegetable oils, sugar and preservatives. Because I am not a fan of eating many grains, (even GF varieties) due to the effect they have on the gut and your ability to lose weight, I created this delicious grain free bread recipe – perfect for those times you feel like a piece toast. I like to top a slice with fresh avocado, or a couple of poached eggs or even a spread of coconut oil sprinkled with cinnamon….yum!
What you’ll need…
- 2 cups almond flour
- 2 tbsps coconut flour
- ¼ cup flax meal – ground flax seeds
- ¼ tsp celtic sea salt
- 1/2 tsp baking soda
- 5 large eggs
- 1 tbsp coconut oil
- 1 tbsp rice malt syrup
- 1 tbsp apple cider vinegar
How to make…
Grease and linea loaf tin with baking / parchment paper – approx 7.5 x 3.5inches
Place almond and coconut flour, flax meal, salt and baking soda in a food processor
Pulse ingredients together
Add the eggs, oil, rice malt syrup and vinegar and pulse to gradually combine
Transfer the batter to the loaf tin lined with grease proof paper
Bake at 180C or 350 F for 30 minutes
Cool in the pan for 2 hours
Serving suggestion – Spread with avocado, salt and pepper to taste or with eggs for breakfast
Recommended serve – 1 slice
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