GRAIN AND GLUTEN FREE BREAD

Being someone that struggles to digest grains, it means I have to eliminate most bread recipes which is sad because I absolutely L O V E bread, especially lathered in honey and nut butter! To avoid feeling deprived, I decided to make my own grain free version and after experimenting with a few different recipes this is by far my favourite one at the moment! I bake a loaf at least once a week and it freezes and toasts really well.

Nut flours are a great alternative to grain flour. I find it’s a lot easier to digest and acts as a great binder in baked goods, more so than coconut flour.

Chestnut flour has become my new favourite ingredient to bake with for so many reasons! It has a real nutty flavour that complements the cinnamon and nutmeg, it's very dense so 1-2 slices tend to fill me up for a long period of time and it’s much lower in fat and calories than other nut flours, so it's a great substitute for those keeping an eye on calorie / fat intake.


Another great ingredient which acts as a natural binder is psyllium husk powder. I have tried the recipe without using psyllium husk however it doesn’t work as well and it's a little too crumbly.

There are also so many health benefits deriving from psyllium husk that it’s a great addition to boost your nutrition intake. It is full of fibre which supports a healthy functioning digestive system, lowers cholesterol, regulates blood sugar, improves heart health and blood pressure and can assist with weight management. You can pick up a packet at your local health store (I purchased mine from Holland and Barrett) or order a packet online.

Ingredients:

4 eggs

1 cup of chestnut flour

1 cup of almond flour / ground almonds

1 can of coconut milk

¼ cup psyllium husk powder

1 tbsp maca powder

1 tbsp GF baking powder

1 tbsp cinnamon

1 tbsp nutmeg
2 tbsp. sunflower / pumpkin seeds to top

Method:

Preheat the oven to 190 degrees.

Add the dry ingredients; chestnut flour, almond flour, cinnamon, maca powder, baking powder, nutmeg and salt into large bowl and combine well.

Crack the eggs into a mug and beat. Add the eggs along with the coconut milk into the bowl of dry ingredients and stir well until combined. The batter should look and feel quite sticky.

Grease an oven proof bread tin with coconut oil and pour the batter into the tin. Sprinkle sunflower and / or pumpkin seeds on top.

Oven for approximately 40-50 minutes. To check to see if the bread is cooked, stick a knife through the middle and if it doesn’t come out sticky then it’s done!

N.B. This bread freezes and toasts really well. Once cooled, slice up and store in the freezer.