RECIPE: gluten-free-bread-grain-free-yeast-free-bread

Bread Shot Sandwich

Almond Chia Seed Bread

Allergy Egg, Tree Nuts
Free From Dairy Free, Diabetic, Gluten Free, Grain Free, Paleo, Vegetarian
Meal type Baking, Bread, Breakfast, Lunch, Lunch Box, Mains/Dinner, Snack
Bits to Know freezable, hot or cold, kids food, party food, prepare ahead of time, serve cold
Cook Book Gluten Free Grain Free - Food we Love - Tania Hubbard - Author
This bread is gluten-free, grain-free, yeast-free & dairy-free. It has a wonderful crust, is light and soft in the middle and can be eaten like normal sandwich bread - without toasting.

Ingredients

  • 1 cup almond meal (I used almond meal because it is already blanched and easier for me to digest)
  • 2 tablespoons chia seeds (soaked in 30 mls of water (or you can simply put them into the dry mix and add water to the overall recipe if you don't have the time to soak the seeds))
  • 30ml water (this is used to soak the chia seeds (do this whilst preparing the dry mix))
  • 3/4 cups arrowroot or tapioca (remember to sift this to remove any lumps)
  • 1 teaspoon bi-carb (baking soda) (sifted with the starch to remove any lumps)
  • 2 tablespoons apple cider vinegar (or use lemon juice if you cannot have vinegar)
  • 3 eggs (usually no larger than 60 gram eggs)
  • pinch salt

Method

1. preheat oven to 175C
2. soak chia seeds in water whilst preparing the dry mix in a bowl. Stir to make sure the seeds are in the water
3. sift arrowroot and bi-carb (baking soda) into bowl
4. add almond meal and salt and mix well
5. use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly
6. add eggs, soaked chia seeds and apple cider vinegar
7. combine everything well until there are no lumps (about 1 minute of whisking)
8. don't be tempted to add any liquid - this mix is meant to be thick
9. pour mix into a baking tin lined with non-stick baking paper or a silicon bread mold lightly oiled with olive oil
10. REMEMBER: this is a small loaf - a single mix - it won't rise and rise like traditional bread so you need to use a small baking mold to "force" the rise - a small stainless steel pudding bowl (mixing bowl) lined with baking paper works a real treat.
11. BIG LOAF: you will need to double the mix and bake in a loaf tin or 20 cm or smaller cake tin (lined with non stick baking paper)
12. bake for 25 minutes until the bread is firm (single loaf) to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch.
13. Remove bread from the oven and turn out onto a cooking rack.
14. Adjust cooking time to 45-50 minutes if cooking a double mix (larger loaf)

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19 Responses to “RECIPE: gluten-free-bread-grain-free-yeast-free-bread”

  1. Hi,
    Just wondering if your bread rises enough to me a ‘slice’ of bread? Mine came out about 8 cm and didn’t go golden (I use fan forced). It still feels a bit moist in the centre but otherwise is cooked I think. Any tips or tricks would help.
    Do you normally bake a double batch to get a proper slice of bread?
    I love this recipe as it is suiting my diet to a T at the moment
    Thank you.

    • Hey there – yes you can cook it to slice like good old bread:) I bake a single batch in a small pudding size stainless steel bowl lined with baking paper – or a double in a medium sized loaf pan. If your baking mould is too wide – the bread won’t “force” its rise – it will go golden and crusty in the oven, Eric (my hubby) cooks his on a lightly higher temperature than me – 180C and leaves it in for about 5 minutes longer…… it gets crusty, and a bit more of a dry bite to it…… each oven is a wee bit different……….you won’t ever get a super dooper high top loaf though sorry, not unless you add yeast and let the bread ferment and prove a wee bit….. xxxx

  2. Mel @ The cook's notebook November 15, 2013 at 2:11 pm Reply

    Just made this for the first time – absolutely delicious, especially with big dollops of goats cheese and avocado :) My hubby (who loves ghastly white supermarket bread) LOVED it.

    thanks Tania!

  3. Hi there. Is there a good substitute for the almond meal for this recipe please. We have nut allergies here. Thank you so much :)

    • Hi there Stephanie – you can change the almond meal with any seed meal you like. Just remember cooking with sunflower seeds – if you don’t get the pH balance right – acid/alkaline – you will end up with green bread. xx

  4. I made this bread for the first time today (for Christmas lunch) and WOW! I used a large muffin tray (oiled and floured), it made 4 beautiful large ‘bread rolls’. So very yummy – will definitely be making them again! Thank you!

    • Hey there Linda

      So happy you love the bread. I love it too xxxxx Something a bit special if you can have cheese – a wee bit of freshly grated Parmesan and some freshly chopped rosemary in the wet mix and the bread rolls turn out extra special. nom nom nom xxxxxxxxx

  5. Thankyou Tania! I’ve finally found a grain free bread that is savory! Delicious! I made a single batch in 3 little loaf moulds( it’s got 6 together). I filled them to the top and they puffed up beautifully! I’m looking forward to experimenting with other savory fillings in them.

    • Hey there Leonie, so pleased you are happy with the bread. It took a long time to work it out and now I kind of look at the recipe and think …. mmmm how simple is it – the lesson for me – the simpler the better! Have a stack of fun playing and making it your own. xx Tania

  6. Just wondering how this should be stored? And can it be kept in the freezer too? Thanks!

    • Hey there Rochelle – hot weather – wrapped up airtight in the fridge. In cooler weather, I just leave it wrapped airtight on the bench for 5 days generally. It does dry out over the days, but so does most bread without all the added junk :) When I freeze the bread – I preslice, wrap up nice and airtight and freeze for 3 months. The other option is making small bread roll muffins and freezing them. 3 months is generally the longest I have kept the bread in the freezer – defrost and eat just like fresh bread or toast. xxxx thanks for dropping in Tania

  7. I wish I’d read your comments here before I tried substiting sunfler seeds ;) lol I doubled the batch, but forgot to double the ACV and I ended up with a green loaf!!! Not nice :P I might try again with something else… we have a nut-free school, so I can’t send bread with almonds in it.

  8. Hi there
    Love your work. I made bread from your packet today with another twist – I added turmeric, herbs and on top added semi sun-dried tomatoes, cheddar and sesame seeds. baked it in a slice tray and now have lovely herby foccacia. I have a pic – I can put on your fb page.
    Thanks – love the book – got it last week – also made ginger cake with mango slices on the bottom.
    Cathriona

    • Tania Hubbard March 28, 2014 at 7:43 pm Reply

      Hey there Cathriona – awesome! So pleased you make the bread recipe your own. We love having fun it with. Email me a photo and we will post it here along with the bread recipe so we can share it for everyone. info@glutenfreegrainfree.com.au – how much of the ingredients you added and lets put it up there with your name in lights!

      Thank you so much for the lovely comments about my book. It was a big journey writing it – book 2 is heaps easier – probably because I am more relaxed and have let go of all the fear:-)

      Big cuddles xxx Tania

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