…Because this is the mother of all breads.
Actually, let me specify that statement: This is the mother of all GLUTEN-FREE, YEAST-FREE, SUGAR-FREE, HIGH-PROTEIN, HIGH-FIBRE, LOW-GLYCEMIC breads!
AND IT’S NOT CARDBOARD!!!
Don’t let the long list of ingredients scare you, either. This recipe is e-a-s-y! The ingredients may seem obscure to some, but I assure you, a one-stop-trip to a good health food store should be able to supply you with all the ingredients needed. Oh, and by “supply” I mean “you have to pay for them”. Of course. I’m not famous enough yet for you to be able to just drop by a store and casually say, “Oh, Alex sent me” and expect a cartload of freebies.
Keep spreading the word and maybe we’ll get there
|2 c almond meal|
|1/3 c chickpea flour|
|1/3 c buckwheat flour|
|1/3 c brown rice flour|
|1/4 c arrowroot starch|
|2 t xantham gum|
|1/4 c chia seeds|
|2 T sunflower seeds|
|2 T sesame seeds|
|2 T pumpkin seeds|
|2 1/4 t baking powder|
|1/2 t baking soda|
|1 t salt|
|1/2 c yogurt|
|2 T olive oil|
|1 T Agave|
- Grease a standard loaf pan; Preheat oven to 325 F
-Add all dry ingredients together (almond meal, flours, starch, xantham gum, salt, baking powder & soda, seeds, and salt); Mix very well, making sure that all ingredients are distributed in mixture.
-Add all wet ingredients (eggs, yogurt, oil, agave); Whisk together until blended.
-Add dry ingredients to wet ingredients and mix until combined. You can do this with a spatula. The dough is quite sticky and wet-ish so it’s probably too messy to get in there with your hands.
The finished dough will look something like this –>
- Spoon dough into greased loaf pan, spread/smooth out with a spatula, and stick ‘er in the oven for about 45 minutes, or until you can stick a knife in it and it comes out clean.
-Let cool in pan for about 20 minutes.
-Serve! Yum! (You can get about 20 slices out of this loaf)
This bread is ridiculously yummy. I also tried a batch with teff flour instead of buckwheat, and it is equally delicious. The flavour is hearty and savoury, and dare I say, old-fashioned? What I mean by that is that it truly tastes homemade to the the core. Like, sowed-the-seeds-cultivated-the-grain-with-a-horse-drawn-plough-hand-ground-the-flour-baked-in-a-brick-oven homemade. Awesome. The outside is crispy, and the inside is chewy and dense. The seeds throughout give a lovely crunch to the texture.
This is gonna be a new staple for me! No more store-bought! (Do you know how much a small loaf of gluten-free bread at the store costs?? Yeah, like $8-12!)
And hey! If you’re not satisfied, I’ll eat my hat!