Healthy Gluten-free Bread

Isn't toast with melted butter just the best thing in the world?! On those days when you just want your #BFF (a.k.a. food) to comfort you, there's nothing more satisfying than a warm piece of toast. But it just so happens that our dear friend bread, isn't such a dear friend after all. In fact if you choose the wheat variety, it can play havoc on your body.

The majority of breads that you find in supermarkets are made of pulverized wheat which rapidly increases your blood sugar and insulin levels when digested. Do you ever crave carbs and sugar after eating bread? Me too! This is the result of increased insulin levels and can lead to overeating and poor food choices throughout the day. Wheat also contains a large amount gluten which can cause bloating, tiredness and digestive issues if your stomach is sensitive to it.

So all in all, I would HIGHLY recommend steering clear of bread wherever possible. But if you love it as much as I do, there are some amazing alternatives. I recently tried Jessica Sepel's recipe from her new book, 'The Healthy Life', and it is insanely good. Not only does it satisfy my constant desire to eat toast, but  I also feel pretty full after 2 small pieces...and trust me, this NEVER happens with normal bread.

 If you want to make some yourself, check out Jessica's secret recipe below:

Dry Ingredients:

  • 2 cups almond meal
  • 1/2 cup LSA or ground flaxseed
  • 1/2 cup chia seeds
  • 1/4 cup crushed almonds
  • 1/4 cup psyllium husk
  • 1 1/2 tsp baking powder
  • 1 tsp rock salt

Wet Ingredients:

  • 3 eggs
  • 2 tbsp organic coconut oil
  • 1/3 cup milk or almond milk

Method

  • In a large mixing bowl, combine all dry ingredients
  • Whisk all wet ingredients together in a separate bowl
  • Slowly add the wet mixture to the dry and stir well
  • Lightly oil a loaf tin (approx 21cm x 11cm) with coconut oil spray and coat with almond meal (to prevent sticking). Spoon the batter into the tin and sprinkle the top with almonds.
  • Put the tin into the pre-heated oven and bake for 35-45 minutes - mine was ready after 35 mins. To check whether yours is ready, insert a skewer and check to make sure it comes out dry.
  • When cooked, remove tin from oven and leave to cool in the tin. When ready, remove from the tin and try it with some melted butter and vegemite...mmmmmm!

To serve:

  • olive oil
  • slivered almonds

 

And the best thing about this scrumptious loaf is that it will last in the fridge allll week and freezes well. A winner on all fronts!

I hope you've enjoyed this post - I'd love to hear from you if you do try out the recipe!

Much love,