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Gluten Free Bread Recipe

  • Aneta Trusner
  • Gluten-free, Healthy food, Recipes, weight
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I have a gluten sensitivity and anytime I eat something that contains gluten I am literally in pain. So the only way to avoid pain is not eating gluten. Although a gluten-free diet is not that bad, it has some challenges, especially when baking. Gluten helps the dough to rise and gives this chewy texture to baked goods, therefore, making a good gluten-free bread is not that easy. I tried numerous recipes and I was not very impressed.  Bread tended to be crumbly and did not taste great.

Until recently when I discovered gluten-free “rye bread” recipe. Everything looked so simple and bread had a great taste. It asks for eggs, sorry vegans. You might try with a vegan egg although I don’t think it will work as flax seeds are part of the recipe. This bread tastes like “rye bread” mostly because of caraway seeds that give it this hearty flavor. I tried with fennel as well but it was not as good.

This recipe states you can get 12 slices of bread but I am using a slightly bigger loaf pan and my bread is flatter. I cut it into “ciabatta” looking like rectangles. Each rectangle is cut in half so I can make a sandwich. I tried to toast it as well. It gets a bit crumblier but still tastes great.

Gluten Free “Rye Bread”

Recipe credit: Elana Amsterdam

Ingredients:

1 cup of blanched almond flour

3/4 cup of brown flax meal

1/2 tsp of baking soda

1/2 tsp of sea salt

4 large eggs

1 tbsp olive oil

2 tbsp of caraway seeds

Process:

  • preheat the oven to 350 F
  • grease a 7 x 3-inch loaf pan
  • in a large bowl combine almond flour, flax seeds, baking soda, and salt
  •  in a medium bowl whisk eggs and olive oil
  • stir wet ingredients into dry mixture
  • make sure everything is combined
  • add caraway seeds and mix together
  • scoop the batter into a loaf pan
  • bake for 30-40 minutes
  • check with a wooden stick if the center is clean
  • let the bread cool for 1 hour, then serve

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