Bread can be very difficult for people to give up when going wheat or gluten free. Below are a few alternative bread recipes that are easy and taste great!
Lunch in a bread
250g ground almonds.
½ tsp sea salt
½ tsp bicarbonate of soda
5 eggs
1 ½ tsp apple cider vinegar
1 tbsp finely chopped flat-leaf parsley
125g grated courgette
50g finely diced chicken
50g finely grated parmesan cheese
2 tbsp pumpkin seeds.
- Preheat oven to 160 and line and bread tin with baking paper.
- Mix ground almonds, salt and bicarbonate of soda.
- In separate bowl whisk the eggs lightly with the apple cider vinegar
- Add the parsley, courgette, ham and cheese into the egg mixture and mix well and add to dry mixture.
- Mix well and pour into bread tin.
- Bake for 30-35 mins, remove from oven and allow cool.
Note: play around with the ingredients to whatever you or your child like.
*adapted from Sarah Wilson ‘I quit sugar’.
The Life-Changing Loaf of Bread
135g sunflower seeds
90g flax seeds
65g almonds
145g rolled oats
2tbsp chia seeds
3tbsp psyllium husk powder
1tsp fine grain sea salt
Pinch of coconut sugar or stevia
3tbsp melted coconut oil or ghee
- Line a bread tin with parchment paper
- Combine all dry ingredients.
- Whisk coconut sugar, oil and water together in a measuring cup and add to dry ingredients.
- Mix well. If it’s too thick mix in some more water. Pour into tin and smooth out the top.
- Let sit for 2 hours or overnight.
- Preheat oven to 175
- Place tin in the oven on the middle rack and bake for 20 minutes.
- Remove bread from bread pan and place upside down on rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
- Store bread in a tightly sealed container for up to five days. Slice before freezing
*recipe from My New Roots www.mynewroots.org.
Banana Bread
3 medium or 2 large very ripe bananas
3 large eggs
1 tsp vanilla extract
30g unsalted butter or coconut oil
1tsp ground cinnamon
½ tsp bicarbonate of soda
1tbsp lemon juice
220g ground almonds
25g ground flaxseed
- Melt butter in a spacepan and allow to cool slightly
- In a mixing bowl mash the bananas to a pulp with a fork. Add butter, cinnamon, vanilla, eggs and bicarbonate of soda and lemon juice. Mix well.
- Add ground almonds, ground flaxseed and a tbsp. of whole flaxseed and mix well
- Line your bread pan and pour the batter into the tin and bake at 170 for about 30 minutes.
*recipe from Hemsley and Hemsley
Super quick flapjacks
2 bananas
150g gluten free porridge
150ml of almond or coconut milk
Handful of sunflower seeds
- Place all ingredients in food processer or mix in a bowl
- Spread out on baking paper and cook in an oven at 180 for 20 minutes.
- Allow to cool , cut into slices and store.
Simple sandwich bread
1 ½ cup of gluten free flour.
1 cup ground flaxseed
4 whole eggs
4 egg whites
4 tbsp melted coconut oil
1 ½ tsp sea salt
4 tsp baking powder
- Mix all dry ingredients together
- In a separate bowl mix eggs and oil together
- Pour egg mixture into dry ingredients and mix well
- Line a bread tin with baking paper or oil it well.
- Cook at 180 for 30-35 minutes