Friday, February 19, 2016

Not so spongey bread

Here is a lovely alternative to a normal loaf of bread, unfortunately for me I have an intolerance to wheat. How hilarious is that when all I fantasise about is cakes and bakes and everything in between...

So I said to myself, Bec try stay away from wheat during the week and sure if you HAVE to eat cake 
(for the blog of course it's always for the blog) maybe keep it to a Saturday or Sunday afternoon.

This bread recipe took a few attempts to master as the ratios had to be spot on to eliminate that shocking spongeness that comes with gluten free breads. It's fab toasted or not so toasted ha!!!!

For this recipe you will need:
1 1/2 cups of ground almond
1 cup of ground flaxseed
1 cup of high protein yogurt (I used Glenisk high protein yogurt or their Greek style)
2 table spoons of olive oil
1 table spoon of white wine vinegar
1 teaspoon of salt
1/2 teaspoon of baking soda
4 large eggs

Pre heat your oven to 180'c. In a large bowl whisk your eggs then add in everything else bar the vinegar and baking soda. In an egg cup combine the baking soda and vinegar, once completely mixed and bubbly pour into your sloppy bread mixture and mix well with a big wooden spoon. It is the combination of the baking soda and vinegar that will give this bread its light texture as it will help it to rise.

Line a loaf tin with grease proof paper and dollop in the bread mix, pop it in the oven and bake for 30mins.

I love this bread with lashings of real butter and some jam or a smear of mayo and heavenly smoked salmon. Or what about a sneaky dollop of Nutella!!!! I'm just saying just because it is a guilt free bread doesn't mean you can't be a little naughty with it..

Rebecca x

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