I never thought in a million years I’d be tagging my baking with #GirlsWithoutGluten. Before this gal had to go gluten-free, I loved bread. It was as much of a staple in my diet as dairy was. Yikes.
When I first went gluten-free I ate a significant amount of shitty gluten-free bread. Yes, the kind you buy in the freezer section at the grocery and you have to thaw it super gently or else it crumbles into pieces. Yikes, again.
Not only was this unsatisfying, gluten-free freezer bread is generally not made with wholesome ingredients. A lot of white rice flour and binding agents of sorts make up gluten-free breads.
I’ve seriously considered incorporating some kinds of gluten back into my diet because of how much I miss eating bread. However, I’m not at a point yet where I can back that desire with holistic nutritional knowledge. I do eat gluten every once in a blue moon but this is so infrequent that I can name exactly when I’ve eaten gluten in the last year and a half. First was in San Francisco, where I ate a slice of the best sourdough in existence with almond butter and sea salt. Second was in NYC, where I ate likely the world’s best low-gluten vegan pizza. Third, impulse drinking a beer that was bought for me at the oldest bar in NYC. Other occasions have included asian restaurants where I likely had the choice of either eating something with a marginal amount of soy sauce incorporated or didn’t eat at all.
I’ve tried my hand at making gluten-free breads with little satisfaction. However, this grain-free bread loaf changes everything. It’s not bread, so get that through your head, but it’s a more than satisfactory mouthfeel replacement. Soft, slightly chewy (gluten-free bread has a tendency to crumble), and toasts super well.Ingredients
- 1 cup almond flour
- 1 cup arrowroot flour
- 1/4 cup tapioca flour
- 1/4 cup flax seed meal
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 eggs
- 2 tablespoons avocado oil
- 2 tablespoons apple cider vinegar
- 1/4 cup water
In a medium bowl, combine flours, flax seed meal, salt and baking soda. Whisk to ensure ingredients are well incorporated.
Preheat oven to 350°F, grease a loaf pan.
Add eggs, oil, apple cider vinegar, and water. Stir until smooth.
First indicator that this is a grain-free bread can be seen in the fact that this is a batter, not a dough. Trust me though, it will transform in the oven.
Pour batter into the prepared loaf pan, bake for 45 minutes.
Let cool once removed from oven, slice, and refrigerate up to 5 days or freeze in slices.