There seems to be a growing trend of gluten. No matter where you go there always seems to be gluten on the menu. Well no more. It’s finally happened. The one food you thought would never be gluten free has now become, well, gluten free. If you have been living a gluten free lifestyle and developed a hankering for bread that just can’t be satisfied today is your lucky day.
What follows below is the best gluten free bread recipe you will ever find, and it can even be eaten baked or raw.
What is Gluten?
Gluten is a protein found in many plants. It functions as a nutrient source for plants as they grow from seedlings to maturity. It is also the substance in flower that allows for elasticity when making dough. Gluten can cause negative effects in individuals who suffer from gluten intolerances such as celiac disease.
If someone who has celiac disease ingests gluten it can damage their intestinal lining.
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Even if you have mild gluten intolerance, eating gluten can still cause symptoms of celiac disease to arise. Individuals with gluten sensitivity may experience celiac disease symptoms, such as diarrhea, fatigue, and joint pain. However these individuals usually have no intestinal damage as a result of gluten, unlike those who suffer from celiac disease.
Easy Gluten Free Bread Recipe
Ingredients You Will Need.
- 200 grams of raw almonds
- 100 grams of raisins (or dates)
- 60 grams of flaxseed
- 60 gram of psyllium husks
- 25 grams of chia seeds
- 200 grams of chopped onion
- 2 cloves garlic
- ½ lemon peeled and seeded
- 25 grams of sun-dried tomatoes
- 1½ tsp salt and black pepper mix
For cinnamon raisin bread remove garlic and tomatoes from ingredients, and substitute them with fresh young coconut flesh for the onion. Omit optional seasonings above and add: 2 tsp cinnamon, additional 50 grams of raisins.
Putting It All Together.
Add almonds, psyllium, flaxseed, and chia seeds to a food processor and mill until you have a flour like consistency. Put onion, garlic, lemon, sun-dried tomatoes, salt and any optional seasonings in a blender and mince for 7 seconds at high speeds.
Mix wet and dry ingredients together in a large mixing bowl and knead until you have a dough like consistency
Mold the dough into a large ball. Once the dough is compressed and holds together well, divide the dough into three small loaves. Place the dough into baking pans coated with extra virgin olive oil or coconut oil to keep from sticking. Press them firmly into the pan to prevent them from cracking or flaking. Then place the finished dough into an oven.
Make sure that all three loaves are placed on a raised cookie rack to help them ventilate while baking. Set the oven at 100°C and bake for 3-4 hours.
Let the bread cool for 15 minutes and enjoy. This recipe can also be enjoyed raw as it does not use eggs or milk.
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