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:
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!
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