Grain Free Bread Gluten Free Fodmap Friendly Recipes

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GRAIN FREE BREAD (GLUTEN FREE, FODMAP FRIENDLY)



GRAIN FREE BREAD (gluten free, FODMAP friendly) image

Provided by Georgia McDermott

Time 40m

Number Of Ingredients 9

1 1/2 cups almond meal (150g)
3/4 cup tapioca flour (90g)
1 teaspoon table salt
1 teaspoon baking powder
1 tablespoon psyllium husk (optional, for added binding and structure)
1/2 cup almond milk
1 tablespoon vinegar of choice
2 eggs (I always used 700g sized eggs)
1/3 cup olive oil (any sort)

Steps:

  • Preheat the oven to 180 degrees Celsius.
  • In a mixing bowl, combine the almond meal, tapioca, salt, psyllium husk and baking powder. Stir to thoroughly combine.
  • In a small bowl, combine the almond milk and vinegar. It will curdle and result in 'buttermilk', which makes the loaf nice and fluffy.
  • Combine the flours with the eggs and oil, and whisk well to combine. Add the 'buttermilk' and continue to mix until the batter looks fluffy.
  • Transfer into a lightly greased silicon container, and cook for 30 minutes, or until delightful and firm. This bread keeps well for a number of days, either in the fridge or out.

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