Today I will boarding a plane to Chicago as part of my August vacay, so as a special treat to you here is another guest post from my magical gluten-free baking bestie Meg! As I mentioned back in Meg’s first guest post, she is the master of cooking for special diets. Plural. Gluten-free, dairy free and diabetic friendly if you’re keeping score! Despite my gluten-free bread skepticism but I am absolutely enamoured with Meg’s version. Obviously it is great for those on low glycemic, low sugar or gluten-free diets but most importantly its absolutely delicious, has no hard-to-pronounce additives and has a texture that is truly…magical! Enjoy!
Hey everyone, Meg here!
This bread is technically a loaf rather than a true yeasted bread but you would never know it from the way it makes my house smell. It bakes up perfectly with a nice golden brown crust and a hearty center. It is completely grain free (so by default gluten free), egg free, soy free, and sugar free. And more than that it packs a good wallop of protein, healthy fats and fibre.
- 1 cup boiling water
- 2 teaspoons white wine vinegar
- 7 tablespoons chia seeds
- 1/2 cup natural apple sauce
- 1/2 cup coconut flour
- 1 cup ground flaxseed
- 2 cups blanched almond flour (NOT almond meal!)
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- In a large bowl combine 1/2 cup apple sauce and 1/2 cup coconut flour with a fork, allow to sit for 10 minutes then ‘fluff’ again with fork
- Measure 7 tablespoons chia seeds into a coffee grinder (if you don’t have a coffee grinder give up on life now) and grind until the chia seeds look like a flour. In a medium sized bowl and whisk ground chia seeds vigorously while slowly pouring in 1 cup of boiling water. The end result should strongly resemble snot. Pahaha! See why I love this woman?
- Add 2 teaspoons white wine vinegar to chia seed snot and whisk to combine. Set aside.
- To the large coconut flour bowl add 2 cups almond flour, 1 cup ground flaxseed (I grind them myself in the coffee grinder, but you can also buy them ground in most health food stores), 1 1/2 teaspoons baking soda and 1 teaspoon sea salt, beat with electric beaters until well combined and uniform.
- Knead chia snot mixture into the dry ingredients. I like to get me hands in the bowl to make sure the mixture is even and binding well.
- Form into a log/loaf and place in a bread pan or on a cookie sheet (whatever you have)
- Bake at 325-350 for 55-65 mins, until golden brown and a knife inserted in the center comes out clean. Ovens vary greatly, luckily it is almost impossible to burn or overcook this bread. Low and slow will make a nice crunchy crust and fully cook the insides. If you have a browned outside rather quickly, simple lower the oven temp slightly for the remainder of the time. If you don’t let it bake long enough you will get a soggy middle.
- Allow to cool and cut into slices. Freeze sliced loaf in an airtight container for freshness(but make sure you try a warm straight from the oven slice before you do!)
Serve toasted for best results. Tastes delicious as sandwich bread or on its own topped with a little honey.
Does anyone in your life live on a gluten free or low glycemic diet? What are your thoughts about the products on the market today?