Gluten Free Bread Recipe

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Gluten Free Bread Recipe

This bread recipe is not only gluten free but also completely starch- and grain free. It is high in protein and very filling since wheat flour is replaced with almond and coconut flours. Eggs and psyllium husk are used as binding agents, and baking soda for raising the bread, which needs to be mixed with a little lemon juice for it to work. Super-healthy, protein rich, low-carb bread recipe, inspired by the paleolithic diet.

gluten free bread recipe image

The consistency of this bread is a little moist and it comes out feeling kind of in between the consistencies of bread and a paté. It is not a fluffy bread, but not hard and dense either. Very pleasant, mild taste and satisfies bread cravings without bloating the belly!

Cost: £4.00 (GBP)
Prep time:
Cook time:
Total time:
Yield: One loaf approx 9" x 5" x 4" in size (23cm x 13cm x 10cm)


Ingredients:

Almond flour: 1 cup (230ml)
Coconut flour: 1/2 cup (120ml)
Baking soda: 1 teasp
Sea salt (or pink Himalayan salt): 2 teasp
Psyllium husk powder: 6 tbsp
Onion powder: 1 tbsp
Nutritional yeast extract: 2 tbsp, optional (for B12 vitamin)
Eggs, organic: 6 whole
Egg whites, organic: 2
Lemon juice: 2 tbsp
Hot water: one cup (230ml)
Spinach, fresh or melted from frozen: as desired
Olives, black: as desired
Poppy seeds: as desired (optional)
Butter or oil: for greasing


Directions:

  1. Heat the oven to 350 F (180 degrees Celsius)
  2. Grease a bread-baking pan, approx: 9" x 5" x 2.5" in size (23cm x 13cm x 6cm).
  3. Combine all dry ingredients and mix together well.
  4. Combine eggs with lemon juice and mix well.
  5. Stir in egg mixture to dry ingredients.
  6. Gradually pour the hot water into the mixture while stirring vigorously. The consistency of the dough will change.
  7. Mix in chopped olives and thoroughly-washed spinach leaves.
  8. Pour the dough into the pan.
  9. Sprinkle poppy seeds on top.
  10. Cook for approximately 45 minutes or until the dough doesn't stick to a wooden toothpick or match-stick anymore, when testing from the middle of the bread. Note that baking time on different types of ovens varies.
  11. When the bread is ready, remove from the oven, cover with a cloth (to keep warm) and let it cool down. Don't cut or knock the bread until it's cool - it behaves a little like a cake and becomes flat if disturbed too early.
  12. Remove from the pan and slice. Eat with butter.
  13. Wrap in fabric cloth and store in the fridge.

low carb, gluten free bread image

Additional Money and Time-Saving Tips; Substitutions

This bread freezes well so you may wish to prepare more at once and freeze for future use to save time. (It may come out of bit soggy when melted, in which case it will be a good idea to toast the bread slices before eating.)

About half of the price of this loaf is from the organic eggs - but eggs are one thing that is really worth buying organic. If you wanted to make this bread cheaper, you could experiment with replacing some of the eggs with banana. This would result in a sweeter bread.

Indian supermarkets normally sell affordably-priced coconut flour and almond flour.

I use almonds, soaked overnight and thoroughly rinsed, instead of almond flour. You just need to find a way to puree them thoroughly into paste, and use a little less water than the recipe calls for. Cheaper and healthier.

Coconut flour can be made by grinding coconut flakes into flour.

Health Tips

Note that this bread is more filling than your usual bread, and it will not cause the same carb- and sugar-cravings as normal starchy wheat-flour bread would. It is also a much better alternative to gluten-free breads sold in stores which are usually full of sugar. This bread is also protein and fibre-rich so it is low-glycemic index and gut-friendly.

This gluten free bread recipe was inspired by the 'Paleo Pullman Bread' recipe in Kelly Herring's book: "Better Breads: 25 Quick & Delicious, Gluten-Free, Paleo and Low Carb Breads". HealingGourmet.com

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