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I enjoy a slice of toast with my breakfast or with vegetable soup but I have an intolerance to gluten so I generally avoid bread, pasta, oats, barley, and rye. These foods tend to make me feel tired and bloated.

So, I decided to start making my own gluten-free bread.

I found this wonderful Paleo bread recipe from Jennifer McGruther and it turned out to be deliciously nutty and wholesome.

INGREDIENTS:

  1. One and a half cups of Almond flour
  2. 1/4 Flaxseed flour
  3. 1tbs Linseeds
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 1/2 tsp apple cider vinegar
  7. 4 large eggs

HOW TO:

  1. Whisk the eggs
  2. Add them to the almond flour, flaxseed flour, flaxseeds, baking soda, salt, and apple cider vinegar.
  3. Mix well and scoop into a bread bin lined with baking paper.
  4. Bake at 175C for +- 45 minutes.
  5. Check the center to make sure the bread is cooked.
  6.  Slice and keep in the fridge for a week.

 

 

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