The gluten-free lifestyle has been taken to another level. More and more people are turning their backs on gluten, a protein found in wheat, rye, barley and oats that is responsible for causing the inflammatory reaction commonly known as celiac disease. Gluten-free diets have become so popular that many bread companies have begun making products without it all together.,
Finally a simple, yummy gluten-free recipe. This is the perfect way to start your day! Read more in detail here: healthy gluten free recipes.
Have you switched to a gluten-free or low-gluten diet? Have you ever considered it?
Finding a nutritious, palatable substitute to bread is one of the most difficult aspects of a gluten-free diet. Stop searching right now if you’re still seeking for one!
Tania Hubbard of Gluten Free Grain Free, one of our favorite healthy food bloggers, has shared her wonderful Almond Chia Seed Bread recipe, which is incredibly easy to prepare. (This bread is by far one of the greatest bread recipes we’ve tested, even if you aren’t gluten-free!)
Before we get started, keep in mind that this dish is dairy-free, gluten-free, and grain-free, as well as paleo, vegetarian, and diabetic-friendly. It does include tree nuts and eggs.
You’ll need the following items:
- 1 c. almond flour
- 2 teaspoons chia seeds (soaked in 30 mL water, or just add water to the whole recipe if you don’t have time to soak the seeds)
- 30ml water (for soaking the chia seeds (do this while making the dry mixture))
- 3/4 cup tapioca or arrowroot (remember to sift this to remove any lumps)
- 1 tsp bicarbonate (baking soda, sifted with the starch to remove any lumps)
- apple cider vinegar, 2 tblsp (or use lemon juice if you cannot have vinegar)
- three eggs (usually no larger than 60 gram eggs)
- a pinch of salt
- Preheat the oven to 175 degrees Celsius.
- While mixing the dry mix in a dish, soak the chia seeds in water. To make sure the seeds are in the water, give it a good stir.
- Into a mixing dish, sift the arrowroot and bi-carb (baking soda).
- Mix in the almond meal and salt well.
- To assist break up lumps and uniformly distribute ingredients, mix together the dry ingredients.
- Combine the eggs, soaked chia seeds, and apple cider vinegar in a mixing bowl.
- Mix everything together well until there are no lumps (about 1 minute of whisking)
- Don’t add any liquid — this is supposed to be a thick mixture.
- Pour the mixture into a nonstick baking pan or a silicon bread mold that has been gently coated with olive oil.
- REMEMBER: This is a little loaf – a single mix – it won’t rise and rise like conventional bread, therefore you’ll need to “push” the rise using a small baking mold – The use of a small stainless steel pudding dish (mixing bowl) coated with baking paper works well.
- LARGE LOAF: Double the recipe and bake in a loaf pan or a 20 cm or smaller cake tin (lined with non stick baking paper)
- Bake for 25 minutes, or until the bread is firm to the touch and springs back when softly touched (single loaf). The top will have a golden color and a strong texture.
- Remove the bread from the oven and place it on a wire rack to cool.
- If you’re making a double batch, reduce the cooking time to 45-50 minutes (larger loaf)
Everyone have a great baking day!
Tania Hubbard deserves a huge thank you for sharing her fantastic recipe!
More information on her may be found at Gluten Free Grain Free.
I wish you good health.
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