Bread is always the hardest thing to adjust to when starting on a gluten free diet. Add in dairy free and grain free, and you’re entering a whole new world of texture and taste. This recipe creates two beautiful dairy, gluten & grain free loaves that freeze beautifully. Sliced thickly, they’re wonderful as toast, or, untoasted as a dense and filling sandwich bread. If you’re feeling creative, you can add in some seeds to the batter, or sprinkle them on top of the uncooked loaf for some extra flavour and crunch.
(makes 2 x 21cm x 11cm loaves)
400g almond meal
4 tablespoons flaxmeal
2 tablespoons chia seeds
3 teaspoons bicarb soda
120ml light oil such as macadamia
4 teaspoons honey (or sweetener of choice)
2 teaspoons apple cider vinegar
120ml almond milk (or dairy substitute of your choice)
Preheat the oven to 180 degrees and line two 21cm x 11cm loaf tins with baking paper.
In a large bowl, combine the almond meal, arrowroot, flaxmeal, chia and bicarb soda.
Mix well to combine.
In a separate bowl, whisk the eggs lightly, then add the oil, sweetener, vinegar and almond milk and stir well.
Pour into the dry ingredients and mix well.
Divide the mix between the two prepared tins (add a sprinkle of sesame seeds, or pepitas for variation if you like!) and bake for 40 minutes, or until a skewer inserted into the middle comes out clean.
Allow to cool in the tins for 5 minutes before removing from the tins and allowing to cool completely.
Freezer Guide: wrapped well, you can freeze the loaf whole, however I prefer to cut the loaf into thick slices and freeze 2 slices in ziplock bags for easy defrosting and toasting.