Gluten, dairy and wheat free bread at home

Bread is convenient. Particularly when there are other people in the house that mightn’t feel the same way you do about the versatility of zucchini or sweet potato as a base for poached eggs in the morning. So, this is a very simple and satisfying alternative that takes minutes to make, has some protein and no nasties, it can be a meal in itself!

In a bowl:

  • 3 eggs
  • 1/2 -3/4 cup water
  • 3/4- 1 cup gluten free self raising flour (the aldi brand has less preservatives)
  • 1/2 tspn pink himalayan rock salt (himalayan rock salt is good for boosting adrenal function if you are suffering adrenal fatigue)
  • We’re growing fresh basil and chives in the herb garden at the moment so a handful of these went in for some flavour

Beat the eggs well, and add the water and flour slowly adding more water as you need to keep the texture smooth – cupcake consistency is good. Add another yolk if you feel it needs more stick. If you like coconut oil throw some into it as well, it’s amazing for you! Unfortunately I don’t like the flavour so settle for olive oil.

Pour the contents into a nonstick or silicone loaf trayΒ (honestly silicone loaf trays make everything so easy). I found that a larger tray made the bread quite thin – maybe only 1″-1.5″ but this worked really well for cooking time. It didn’t raise much so don’t look out for rise : )

I had a tomato from the garden sitting around so this went on top with basil infused olive oil, Β some chilli flakes, and Dukkah.

The oven was preheated to 180 then moved to 170 when the bread went in, it cooked for appx 30min.. depending on your oven it might take 35 Β but given the number of eggs it shouldn’t take long. Do the bounce test to check if it’s ready, slightly press the top of the loaf and if it has a bit of spring it is ready. If it stays flat give it a bit more time! The top went golden and the tomatoes were cooked when it was removed and taken out of the oven.

We didn’t allow it to cool down, just sliced it up and ate it warm with olive oil, balsamic and dukkah. I don’t think the bread would be any good the next day, or after refrigeration ( yet to be tested) but it was a great afternoon treat that was light and tasty.

There are so many variations with this! Because it was last minute we scrounged around for ingredients and used what was lying around, but i’m looking forward to trying an olive, sundried tomato and pine nut loaf next week. It would also be nice with some fruit variations; vanilla, cinnamon, cloves and dates with a bit of brown rice syrup drizzled over to serve – yum!

Enjoy!

protein health loaf gluten, wheat, yeast, dairy

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