Go Back

GRAIN FREE BREAD (gluten free, FODMAP friendly)

Be the first to rate this recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 1 1/2 cups almond meal 150g
  • 3/4 cup tapioca flour 90g
  • 1 teaspoon table salt
  • 1 teaspoon baking powder
  • 1 tablespoon psyllium husk optional, for added binding and structure
  • 1/2 cup almond milk
  • 1 tablespoon vinegar of choice
  • 2 eggs I always used 700g sized eggs
  • 1/3 cup olive oil any sort

Instructions
 

  • Preheat the oven to 180 degrees Celsius.
  • In a mixing bowl, combine the almond meal, tapioca, salt, psyllium husk and baking powder. Stir to thoroughly combine.
  • In a small bowl, combine the almond milk and vinegar. It will curdle and result in ‘buttermilk’, which makes the loaf nice and fluffy.
  • Combine the flours with the eggs and oil, and whisk well to combine. Add the ‘buttermilk’ and continue to mix until the batter looks fluffy.
  • Transfer into a lightly greased silicon container, and cook for 30 minutes, or until delightful and firm. This bread keeps well for a number of days, either in the fridge or out.
Tried this recipe?Let us know how it was!