Giving up bread when you first become gluten free can feel like a massive sacrifice. I’ve hunted for shop brought breads and never really found anything that I’m entirely happy with. They’re either very dry and crumbly or have so many ingredients I can’t pronounce I wonder if they will do me any good nutritionally.
I’ve experimented over the years with different bread recipes and these three batter breads are my ‘go to’s’ again and again. Don’t be put off by the ingredients and the fact that they are batters when they go into the tin. They really do all rise and taste delicious.
Paleo Bread - makes a lovely dark loaf with the texture of ‘real’ bread!
Ingredients:
1 tsp baking powder
1 Tbsp Organic Apple Cider vinegar
5 eggs - beaten
30g coconut flour
40g linseeds ground into flour
1 tsp sea salt
70g almond butter
1½ Tbsp raw honey
Directions:
Don’t worry that the dry ingredients look too thin on the ground. I’ve experimented with this and honestly, trust me, 40g linseeds and 30g coconut flour is all you need!
Line a standard bread loaf tin with parchment paper.
Place all ingredients in an electric mixer or large bowl and mix until well combined. Don’t panic that it is a runny batter – it will be fine!
Pour the batter into a standard bread loaf tin lined with parchment paper and bake at 180C 350F for about 30 minutes or until a skewer comes out clean. Leave to cool in the tin.
You can scatter some sunflower or pumpkin seeds over the surface before you bake it for added texture too.
Gluten Free Bread – makes a perfect loaf you would never guess was gluten free
Ingredients:
70g buckwheat flour
160g gram flour (chickpea flour )
25g tapioca flour
5tsps baking powder
1tbs Organic Apple Cider vinegar
85ml warm water
240ml unsweetened almond milk
30g toasted seeds – sunflower and pumpkin
Pinch of Salt
To decorate
10 chopped almonds
Directions:
Preheat the oven to 180C 350F
Line a standard bread loaf tin with parchment paper.
Mix all dry ingredients together in a bowl.
Mix Apple cyder vinegar, water and almond milk together in a bowl then add to the dry ingredients.
Mix in toasted seeds.
Pour into a loaf tin and top with chopped almonds.
Cook for approx 40minsor until a skewer comes out clean. Leave to cool in the tin.
Carrot Cornbread - Makes a lovely orange loaf – cornbread isn’t like traditional bread but is delicious none the less!
Ingredients:
300g fine cornmeal
3 tsp baking powder
1 tsp salt
2 large eggs beaten
300ml unsweetened almond milk
2 tblsp rapeseed oil
300g carrots
Directions:
Preheat the oven to 180C 350F
Line a large 20cm baking dish or tin with parchment paper.
Peel and grate the carrots.
Put the cornmeal, baking powder and salt in a large bowl and mix to combine.
In a separate bowl combine the eggs, almond milk and oil and beat to mix together. You should get a fairly smooth but loose batter. Stir in the grated carrot and mix to combine.
Pour the batter into the prepared dish or baking tray and bang it on the work surface to distribute the batter evenly around the tin.
Bake for approximately 35 minute until risen and lightly coloured. Leave to cool slightly before slicing into squares
It is delicious eaten warm from the tray!
You can play with this recipe and make a beautiful pink loaf by adding grated beetroot or incorporate seeds for a little added bit too.