Paying almost $7 for a loaf of gluten free bread is ridiculous when most of the time it contains refined sugars and other additives that really are not that good for you anyway.
So yesterday I experimented with making my own loaf of bread that is free from gluten, wheat, dairy, refined sugars and additives. I’m hoping I can whip this up in our camp oven when we go travelling around Australia, especially when we visit remote areas where gluten/wheat free options for me will become non existent!
Enjoy with poached eggs, sauteed mushrooms, bacon and grilled tomato – oh and a spread of butter
- 1 cup buckwheat flour
- 3/4 cup almond meal
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate soda
- 1 egg
- 2 tablespoons chia seeds
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon dried parsley flakes (or use fresh if you have it)
- 2 sprigs of dried thyme
- 3/4 cup grated zucchini
- 1/4 cup freshly grated parmesan cheese
- Approx 1/4 cup cold water
- sprinkle of sunflower seeds
- Preheat oven to 180 degrees and line a baking tin with baking paper. Using a loaf tin will most likely achieve better results, however you can really use any large cake tin or even a baking tray for this.
- In a bowl, mix together the buckwheat flour, almond meal, salt and bicarb.
- In another bowl, whisk the egg with the apple cider vinegar and chia seeds.
- Add the herbs, zucchini and cheese and mix well.
- Add the dry ingredients and the wet ingredients and mix to combine.
- You’ll find the mix a little dry, so gradually add water until you achieve a dough like consistency. Approx 1/4 cup is needed.
- With a spatula, transfer the dough into your baking tin, smooth out flat if you would like a flatter load (like in the picture) and sprinkle with the sunflower seeds.
- Bake for 30-35 minutes or until top starts to go golden brown and a skewer comes out clean.
- Remove from the oven and transfer to a wire rack.
- Allow to cool before slicing and serving.