Gluten Free Yeast Free Egg Free Xanthan Free Almond Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Watch the video to make Almond Bread

*throws hands up in TRIUMPH!*

Yesterday I found the coolest recipe for bread at Elana’s Pantry.   If you can eat eggs, go, you must go try it.  The bread is springy, holds together and  is ridiculously easy to make (Just make sure to beat your eggs until they are really pale yellow, and don’t use Bob’s Redmill almond flour unless you don’t mind re-grinding in in a coffee mill, or get almond flour from Rainbow Foods).

Now, if you are like me and can’t have eggs either,  Elana’s bread presents a challenge.  I’ve been baking loaf after loaf trying to figure this out, and I think I am almost there.  I did  a variation – and, while it doesn’t rise super high, its absolutely delicious. 

 

My gut doesn’t seem to like grains of any kind, but using almond flour seems to work really well- its super low in sugars.  This bread is high in protein, springy, and tastes terrific.

 

 

There’s no weird beany or grainy aftertaste,  no gritty rice feeling in your mouth.  Just absolute springy chewy, terrific slice after slice.  And it doesn’t get dry the next day!!

Most gluten free breads are kinda gross day two. If you don’t eat them hot, they turn to rocks.

Not this bread. Nope. Its awesome.

Now, I consider it still a work in progress, though.  It doesn’t rise as high as I want it to, and I am trying to figure that out. But, hey, it tastes delicious, its easy to make, and if you are experimenting with it please let me know how it goes.

 

Trust me, if you are on a candida diet, or have diabetes, the site of high protein, low sugar, yeast-free bread is a desperately welcome wonder to behold.

HOOFREEAKING RAY!

And thats all I gotta say.  So check out the recipe below…

 

Gluten Free Yeast Free Egg Free Bread

NOTE: This recipe works beautifully in smaller pans, it seems to rise higher that way,  give it a shot…. Also, buying ground flax is coarser than grinding it yourself.  Doing it yourself will yield smoother results.

Ingredients

Dry Ingredients

• 1 1/2 cups almond flour (or re-grind Bob’s Redmill so its finer or cheapest- buy blanched almonds, grind them in your food processor, sift, and then grind in a coffee mill).
• 3/4 cup tapioca starch (Paleo: Arrowroot starch)
• 1 tsp celtic sea salt
• 1 tsp baking soda

Wet Ingredients

• 7 tbsp almond milk ( or water- will yield a more crumbly consistency)
• 2 tsp apple cider vinegar
• 1 tsp melted honey (Vegan: agave nectar)
• 4 tbsp ground flax seed
• 2-3 tbsp water if needed (almond milk listed above makes dough thick, may need thinning out to mix thoroughly, it shouldn’t be a stiff dough, it should be a bit more like a thick batter)

Directions

1. Measure the wet ingredients first, except the water (almond milk, vinegar, honey/agave, flax seed), and mix in a bowl. Do this first so the flax can start soaking the liquid.  Mix it thoroughly because it can get lumpy.
2. Measure the dry ingredients and sift them into a separate bowl (almond flour, tapioca starch, sea salt, baking soda), and mix together in a bowl thoroughly.
3. Add the wet ingredients to the dry ingredients.
4. If the dough is stiff, add the extra water.  Try not to over mix, you don’t want to lose the baking soda/vinegar reaction. 
5. NOTE:   If you add the flax to the dry ingredients, the dough will be wetter, and lighter before baking and not rise very high.  If you add the flax to the wet ingredients first to soak,  you’ll find it will be more work to mix it with the dry ingredients (it will be more solid).  Try not to add more than 3 tbsp extra water to moisten the recipe or it will take longer to cook,  and be wetter inside.  The final result will rise higher and be lighter.
6. Spoon into a parchment paper-lined loaf pan.
7. Bake in a hot oven at 350 degrees for 30 minutes.  You will know its ready when the top is a definite golden,  and if you press on it, it feels solid under neath.
8. When its done, turn it out onto a cooling rack so that the moisture doesn’t gather inside the loaf pan and make it mushy.

Eaat! So yummy with almond butter and Rhubarb-Orange Butter, or a little softened Nutella,  or dip it in Roasted Eggplant Dip,  maybe a little Red Pepper Hummus, or make a sandwich with some Roasted Red Peppers or quick Eggplant Antipasto and your choice of fillings…

I bet it would even make terrific vegan french toast! Oh man. I haven’t had french toast in ages…