The thing about gluten free bread is that it’s cranky.
By which I mean that results are variable, the ingredients expensive, the taste can be…odd, and the process time-consuming. I also don’t want to make a whole loaf, and then only manage to eat half of it before the remainder goes as hard and dry as an old brick, which happen pretty quickly with GF bread.
Since my back problems 6 months ago, I’ve put on weight. Being unable to walk for more than a few minutes and unable to stand up straight will do that for you, and I haven’t managed to lose the extra lard since. So I decided it was time to revisit what, and how much, I eat. Cutting back hard on sugar, hugely increasing the amount of vegies I eat and greatly reducing the carbs is working nicely, and I’m showing a slow but steady decrease in the tightness of my clothes! But sometimes, I want a bit of bread. And here is a recipe which combines the virtues of being low(ish) carb and gluten free, and tasting good and being very quick to make. It makes a small loaf, two large rolls or 3 or 4 small ones.
1¼ cups almond meal, either bleached or natural, whichever you prefer
5 tablespoons psyllium husk powder
2 teaspoons apple cider vinegar
3 egg whites
1 teaspoon salt
2 teaspoons baking powder
1¼ cups boiling water
¼ cup of sesame seeds, pepitas, sunflower seeds or linseed (optional)
Preheat the oven to 175°C/350°F. Mix the dry ingredients, and whisk together with a hand beater to ensure the baking powder is well distributed. Mix the egg whites and vinegar, and add to the dry ingredients. Beat in, then add the boiling water. Beat well for about 30 seconds to 1 minute, till the mixture starts to thicken, turning from a slightly wet and lumpy batter to a dough. Don’t over-beat, or the bread will be gummy. Put whole into a small oiled bread tin, or divide into rolls with oiled hands and put into the oven on a baking sheet covered with baking parchment. Bake for 50 minutes for small rolls or 1 hour for large rolls or a loaf. Cool well before cutting.
You can double the quantities for a larger loaf, but you’ll have to adjust the cooking times upwards a bit. You can also add a tablespoon of dark brown sugar, half a cup of raisins and half a teaspoon of cinnamon for a raisin bread, and can brush the crust with melted butter if you want a bit of a shine. It doesn’t have the yeasty flavour of true bread, but it’s not as odd tasting as some GF recipes, and it is wonderfully substantial if you’re hungry!
This is based on an original recipe by Maria Emmerich.