Bread is one of the world’s oldest food staples. I don’t know of one culture that does not seem to have a version worth drooling over. The varieties of what you can produce with just flour and water are endless, from the French baguette to the Indian nan. Giving up bread was the hardest thing I had to do when I learnt about my sensitivity to wheat, yeast and sugar. Being form a Portuguese background, bread was certainly a daily staple, and hard to break up with.
I have tried every single gluten-free bread out there, and while the quality, texture and taste of gluten-free products have increased significantly over the years, it still is processed food, and doesn’t quite stack up to the wheat breads I grew up with. I make all of my food from scratch to ensure I don’t come into contact with offending substances.
For years, I just continued to substitute bread with brown rice, quinoa, millet or amaranth, but that gets really old quickly, and it’s just not the same as taking a fluffy piece of warm artisanal bread and dipping it in good quality olive oil. Oh, I shudder at the thought.
I cheated a few times and had the real deal, but then paid the price by getting all puffy and bloated, while turning into a monster with wild mood swings. Not a pretty sight.
So, over the years, I have tried many homemade gluten-free recipes with no luck. Hundreds of dollars of kitchen fiascos later, lo and behold, I found the most perfect gluten-free bread recipe at FreshJuice.ca. And, it’s also yeast and sugar free! I had to make adjustments to the recipe of course, so here is my version of the glorious daily bread I eat, which I make every week and saves me about $8 per week – the average price for a commercially prepared GF loaf!
Glorious Daily GF Bread
(Gluten-Free, Yeast-Free, Sugar-Free)
Adapted from Fresh Juice (http://www.freshjuice.ca/eat-well/gluten-free-multigrain-bread/r/14259)
1 T coconut oil
1 cup of gluten-free all-purpose flour*
¾ cup of gluten-free dark buckwheat flour
½ cup of gluten-free rolled oats (ground in a coffee grinder)
¼ ground golden flaxseeds
3 T whole flax seeds
3 T sesame seeds (lightly toasted)
1 t of salt
1 t gluten-free baking powder
1 t baking soda
½ cup goat’s milk Greek yogurt**
½ to ¾ cup of Perrier carbonated water
¼ packet of Skinny Girl Stevia
- Preheat oven to 350 degrees. Reserve 1 Tbsp of the flax seeds and sesame seeds in a small bowl and mix. You will sprinkle this on the loaf before it goes in the oven. Grease a 9 x 5 loaf pan with coconut oil and line with parchment paper.
- Mix the rest of the dry ingredients (or first 9 ingredients listed above) in a large bowl.
- In a medium bowl, mix well the wet ingredients: eggs, yogurt, and water with the stevia. Pour over the dry ingredients, and blend well with a fork. I found the original recipe a bit dry, and had to increase the water, and have had great success. The dough will be sticky, but should also be pliable.
- Scrape the dough into the prepared pan, and smooth the top. Sprinkle with the reserved seeds. Pop it in the oven and bake for 35 – 40 minutes.
The great thing about this bread is that it does not fall apart, nor is it hard like a rock, like most gluten-free breads. And, here is the most exciting part – it slices well! When it has cooled down, I take a serrated knife and carefully cut the bread in perfect thin slices. I wrap it in foil and place it in a baggie in the fridge, and voila, healthy GF bread that I toast every morning for breakfast. I love to slather on some coconut butter (not oil) on my toast, or fresh ground almond butter, I grind myself at Whole Foods.
*I have used both Bob’s Red Mill GF flour, which contains garbanzo and sorghum flours, and Cloud 9 GF Flour which is buckwheat based and makes a denser, richer loaf. I like both flours, but tend to lean towards the nutty flavour of buckwheat.
**I am sensitive to cow’s milk but do well with goat and sheep’s milk products, hence the modification above. Also, goat’s milk Greek Yogurt is a great base for a “goat cheese” dressing or filling without all the calories!!
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