Bread free bread

Bianca Downey of Spirohealth writes:

I want to share this recipe book with you, as it has some fantastic recipes for grain free, gluten free bread alternatives. I avoid gluten, however all the bread free alternatives on the market are usually composed of high carbohydrate grains, such as rice; highly refined alternative starches such as tapioca flour; allergens such as nuts and syrups or questionable sweeteners.

I have tried many gluten free breads and cakes on the market over the years but I find there is not much in the way of any nutritional value, they don’t taste great or satisfying, in fact they taste highly processed and often contain some toxic chemicals. I obviously don’t not want to eat these products.

However I do have a bit of a sweet tooth and I like to have nutritious filling meals that don’t leave me feeling heavy. I have made quite a few things from this book the tortilla wraps are a great alternative. The recipes are really easy and totally satisfy my sweet tooth and carb cravings.

Recipe book is: Bread free bread by Nerissa Oden

This is my favourite recipe so far:

Cranberry, carrot and lemon bread

Dry ingredients:
2.5 cups of almond meal
2 teas spoons baking powder
¾ teaspoon baking soda
¼ teaspoon sea salt

Wet ingredients:
1 cup of grated carrot
3 large eggs
2 table spoons of fresh lemon juice
¼ teaspoon of lemon oil (I actually just used lemon zest)
¼ cup of club soda
1/3 cup of dried cranberries (I may hade added some more)

Preheat oven to 375f
Squeeze the moisture out of the carrots then mix the wet and dry ingredients
and transfer to a greased loaf tin and bake for 40 min, sometimes it my need a bit
longer. Eat hot or cold.



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