This recipe is one I make every week, and always have on hand. Its chewy, toasts beautifully, holds together, is non insulin spiking, packed with fiber and tastes amazing!! It is truly the PERFECT replacement for glutinous bread.
Its yeast free, so this is a quick bread, one that can be whipped up in a jiffy – suitable for us busy stay at home Mommas and workin Mommas!
I like to switch it up and add different savory spices like caraway, anise and fennel. Keep in mind, anytime you bake with seeds and baking soda, your seeds will turn green. Nothing to worry about!
You may also try it sweet by adding cinnamon, nutmeg, or cloves – or leave out the extras to make the perfect peanut butter and jelly! Either way, its a win. 🙂
I really enjoy mine lathered with coconut oil and Himalayan Sea salt. Yum!
Or this lovely wild caught smoked Salmon and avocado sandwich
The secret to this chewy, gluten free bread? Psyllium husk. Its what binds it together, and acts as the gluten. It also affords this bread its incredible fiber content! With 10 grams of fiber per slice, you’re basically eating a salad. 😉 Just kidding! Make sure to get in your non starchies at every meal.
Now for the recipe:
Dry ingredients –
- 1/4 cup Psyllium Husk Powder
- 1/4 cup Almond flour
- 1 cup Oat fiber -not oat flour
- 1 cup Coconut flour
- 40 Grams Beef Gelatin
- 1 tsp Himalayan Sea Salt
- 2 tsp Baking Soda
- 4 eggs
- 1/2 cup kefir/yogurt
- 2 tbsp ACV
- 2 cups warm water
Pre-heat your oven to 350. Place your pan (preferably stoneware) in your oven to pre-heat. I leave mine in for a good 30 minutes.
Begin by mixing your dry ingredients. In a separate bowl, whisk your eggs, kefir and ACV. Add your water slowly, to temper the eggs. Stir quickly, if you add the warm water too quickly without stirring, you will end up with scrambled eggs in your dough. Combine your mixtures. You may find you need to add a little more water to the dough, that is up to you. The Psyllium will bind quickly, creating an incredibly sticky dough, so you’ll need to work fast. Let the dough rest for a little while in the bowl, to allow everything to congeal.
Remove the pan from the oven and shape the dough in the pan, smoothing out the top. Bake for about 45 minutes to 1 hour. I usually have a dozen other baked goods coming and going from my oven during this time, so the baking time changes depending on how many items are also sharing the heat! Once out of the oven, using a butter knife, separate the sides of the bread from the pan, your loaf should then easily slide out. Cool on a wire rack.
This bread is extremely forgiving. The psyllium does all the work for you. Enjoy!
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