I decided to make a low carb, gluten-free bread this morning. There is something strangely satisfying about making bread. It’s like it fills some kind of hidden primal desire. So needless to say, I was chuffed with the results, snapped a photo of it and threw it up on my Instagram. Then to my surprise, I started getting requests for the recipe. So here we go, bread my way.
Before I go any further, credit where credit is due. The inspiration for my recipe came for Pete Evans, and you can check the original recipe HERE. I kind of worked with I had, and my recipe ended up being quite different.
2 Tablespoons of Sunflower seeds
2 Tablespoons of Pumpkin seeds
2 Tablespoons of Flax seeds
2 Tablespoons of Chia seeds
75 grams of Macadamian nuts roughly chopped
150 grams of ground almonds
2 Tablespoons of coconut flour
A teaspoon of bicarbonate of soda (you can use baking powder, but as the baking powder has wheat flour, it will no longer be gluten-free)
A teaspoon of salt
A Tablespoon of Apple Cider vinegar
4 Tablespoon of coconut oil (I gently melted it just to make it easier to mix)
6 Large eggs
Mix all the dry ingredients and seeds in a bowl. Add the eggs, Apple Cider vinegar and coconut oil and mix well. The Result will not feel like a dow, more like stiff batter.
Grease a bread tin and line it with baking sheet. Pour the batter into the tin. Sprinkle some extra Chia seeds on top. Cook in a preheated 160°C oven for 50 mins.
You do need to store this in the fridge and it will be good for five days, but I doubt you can keep it for that long as it is delicious!