…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 
I would like to give a shout-out to Meghan over at Making Love in the Kitchen for inspiring me with this recipe. You’ll notice I changed a few things.
Ingredients:
| 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 |
| 3 eggs |
| 1/2 c yogurt |
| 2 T olive oil |
| 1 T Agave |
Directions:
- 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!
Take care,
Alex
Astonishing.
What would you serve it with?
(nice hat)
Astonishing, eh?
Well, thank you.
It’s honestly tasty enough to eat just plain, but it’s also great with a little ghee (clarified butter), or toasted with nut butter. Use it just like regular bread! Make a sandwich, garlic bread, bruschetta, whatever!
Love it. Will be checking my mailbox daily for the package that contains my slice
Wow this bread looks fabulous!
Thanks, Aunt Jayne!
Try it out and let me know how it works for you!
This looks FANTASTIC. I am definitely going to try it!
Thanks for your comment on my blog, too–you are too funny! I will never think of the CN Tower in quite the same way again. . . .
Thanks Ricki! (Glad to give you a laugh, too
)
I am excited to see your version…your pictures are always amazing!
I just discovered your beautiful blog, and I’m so glad I did! I couldn’t agree more with your writings in the “chips for dinner post!” So true, I believe, and so eloquently put…
I am also soooo excited about your gorgeous bread recipe! I can’t wait to try it out!
Thanks Astra!
I checked out your blog and it’s lovely too!
It’s funny, my boyfriend and I were just a this New Orleans-style restaurant last night (I had catfish!) and I was expressing my desire to visit…and then here I get this message from a girl from the deep south!
I’ll be checking your blog again!
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Alex, if you could please translate the ingredients into Swedish, I will be happy to have a warm loaf of this waiting for you when you come visit me.
Much love.
@Robin Wilson
You can use Wikipedia’s multiple languages to translate culinary or technical terms. For example:
http://en.wikipedia.org/wiki/Almond
http://sv.wikipedia.org/wiki/Mandel
http://en.wikipedia.org/wiki/Chickpea
http://sv.wikipedia.org/wiki/Kikärt
Robin- Actually, in Sweden, they make bread by snapping together gibberish-named ingredients with their hands or 1 dinky little hand-screw piece. Then they sell them in attractively organized warehouses called…Loafkea?
You know I’d love to visit!!!
Great site…keep up the good work.
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Excellent site, keep up the good work. I read a lot of blogs on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say I’m glad I found your blog. Thanks,
A definite great read…
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