The bread that changed my life!

I have been gluten free for 12 years now and one of the things I miss most is being able to eat bread that is soft and tasty and doesn’t have to be toasted to taste even remotely edible!

For those of you who need to, or choose to eat gluten free this delicious bread recipe from the lovely Tania Hubbard at Gluten Free Grain Free Co is a must in your repertoire. It is so quick and easy to make and all you need is a bowl, loaf tin and oven – no bread maker!

There is some good evidence that eating gluten free can be useful for everyone, even people without a sensitivity to gluten. Reducing or removing gluten from your diet can help to reduce inflammation, assist weight loss, bloating, gastrointestinal discomfort, brain fog and can be useful in the management of many disorders including autism, ADHD, depression and schizophrenia. I will be writing a post soon about 2 amazing books that talk about some of these issues.

Regardless of your reasons, this bread is a winner. My husband, who is not gluten free and still eats regular bread actually prefers to eat this one. It is much more nutritious than regular bread and much more filling too.

I always make a double batch in a loaf tin for a decent sized slice. Make sure you check the ingredients on the arrowroot/tapioca before you buy it as many contain preservatives, even some at health food shops.

Store it in the fridge. I use a 4 My Earth bread bag which keeps it nice and fresh for ages. It is also lovely toasted.

Here is the link to the recipe:

http://www.glutenfreegrainfree.com.au/gluten-free-bread-recipe/

I sometimes add in a tablespoon of vital veggie powder (turns the bread a nice orange) or Supergreens + reds (makes a green loaf) for extra nutrients.

Tania’s recipe book has some variations to make fruit loaf (yummy) or a savory version. If you are gluten or grain free I highly recommend this book.

 

Let me know if you love it as much as I do!

 

This post contains affiliate links. This means that if you purchase products through these links you still pay the same price but I receive a small commission. I only link to products I use and love and this helps to cover some of the costs of blogging.

11 thoughts on “The bread that changed my life!”

  1. tapioca is inflammatory too (and my doc said NO rice) so I am hoping you have tried it with arrowroot, if so was it just as delicious?

    Thank you!

    • It will be perfect with arrowroot. I have used both but usually cannot find arrowroot without preservatives in it. Since I went completely grain/starch free (when I started going GAPS) I haven’t eaten this unfortunately.

  2. hey the link to the bread recipe seems to not be working – it only shows the comments? iv’e tried on 2 different devices….desperate to make a loaf 🙂

    • Hmm, you are right Rose!
      I will contact Tania and see what it happening.
      In the meantime, here is the recipe. I always make a double loaf to get a more decent sized slice.

      Ingredients
      1 cup almond meal
      2 tbsp chia seeds
      30 ml water
      ¾ cup arrowroot, sifted
      1 tsp baking soda, /bicarb, sifted
      2 tbsp apple cider vinegar
      3 eggs
      1 pinch sea salt

      Method

      * You may substitute arrowroot for tapioca if you like.

      Preheat oven to 175C.

      Soak chia seed in water whilst preparing dry mix. Stir to make sure seeds are in the water.

      Sift arrowroot and bicarb (baking soda) into bowl. Add almond meal and salt and mix well. Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly. Add eggs, soaked chia seeds and apple cider vinegar. Combine everything well until there are no lumps (about 1 minute of whisking).

      Don’t be tempted to add any liquid – the mix is meant to be thick.
      Pour mix into a baking tin lined with non-stick baking paper or a wonderful silicon bread mould lightly oiled with olive oil. I used a spring form cake tin.
      Bake for 25 minutes until the bread is firm to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch. Remove bread from the oven and turn out onto a cooling rack
      Adjust cooking time to 45-50 minutes if cooking a double mix (large loaf).

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge