Normal bread from wheat is not something I recommend very often to my clients. It’s generally too much of a refined carb and often contributes to digestive symptoms, such as bloating, wind etc. Even wholewheat is high on the glycemic index, so is not advisable for anyone with blood sugar issues. HOWEVER, there are a few breads I make without wheat or gluten, but this is the one I come back to most often.
It’s adapted from a recipe by Christine Bailey, so here’s my tweaked version, which I find a little less dense.
Makes 1 loaf
250g ground almonds (packet or freshly ground)
⅓ cup / 30g ground flaxseed (Eg Linwoods in a packet, or freshly ground)
2tbsp mixed seeds
½ teaspoon salt
1 teaspoon baking soda
½ cup / 70g arrowroot powder (this makes it lighter, so don’t skip)
4 tablespoons coconut oil or ghee
1 teaspoon apple cider vinegar
½ cup / 125ml coconut cream/kefir or natural yoghurt
Additional seeds to top
- I throw into my processor (a large bowl will do), the ground almonds, flax, seeds, salt, bicarb and arrowroot powder and mix them.
- Meanwhile, melt the coconut oil or ghee but let it cool before adding to mixture.
- Mix the dry and wet ingredients.
- Pour mixture into a greased loaf pan. Sprinkle as many seeds as you like on the top and bake at 180C or gas mark 4 for 25 to 30 mins, or until a toothpick comes out clean. If undercooked its too dense.
- Cool and cut up! (Hide away or will go in 5 minutes!) It lasts for about 2 or 3 days out of fridge. Can go into fridge.
THAT IS IT! So easy, and freezes well!
It’s high in good fats, calcium, vitamin E and some B vitamins, won’t leave you bloated and won’t cause blood sugar spikes. A great addition when you just want a piece of bread and rice or corn cakes won’t do. Gluten free folks will know what I mean 🙂