Gluten-Free Bread 2.0
I've been a bit lazy in the kitchen this past week --we've had sandwich night twice already. I slice and toast the gluten-free bread (pictured) and then put it out with organic turkey slices, romaine lettuce, sliced tomatoes, dijon mustard, grapeseed oil vegenaise and sliced cheese (dairy for the boys). I serve the sandwich fixings along with a big tossed green salad (which we each dress ourselves with oil and vinegar).
Alternatively, this gluten-free bread is great toasted and spread with goat cheese (as in the photo above), nut butter or dipped in olive oil.
1 ½ cups blanched almond flour
¾ cup arrowroot powder
¼ cup flax seed meal
½ teaspoon celtic sea salt
½ teaspoon baking soda
4 eggs
1 teaspoon agave nectar
1 teaspoon apple cider vinegar
- In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
- In a larger bowl, blend eggs 3-5 minutes until frothy
- Stir agave and vinegar into eggs
- Mix dry ingredients into wet
- Pour batter into a well greased 7.5" x 3.5" loaf pan
- Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
- Cool and serve
Makes 1 medium sized loaf of gluten-free bread
I hope you enjoy this quick and easy bread; it's full of fiber (from the flax and almond) and tasty in oh so many ways. I call it "Gluten Free Bread 2.0" because it is my second bread recipe for this site. The first gluten-free bread recipe was my Simple Bread, made way back when. I like this one better.
This loaf yields a medium size slice, not as big as a regular slice, though is very filling, so I'm always sure to slice it thinly, as not to overload on bread. I use this magic line loaf pan
Storage: I wrap my bread in a paper towel and then seal it in a Ziploc bag; stored this way it can keep for several days refrigerated.
Posted on April 17, 2009 in breads by Elana
you might also like: Dark “Rye” Bread
or Nutty Bread
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107 comments
Thanks for the recipe! I will try this weekend, as I have been dying for some bread. Several of the GF bread mixes I've tried have left a funky taste in my mouth. Ick. Your recipe doesn't have any funky, so I have high expectations!
I have been experimenting with gluten free bread recently too! I like your take on this, and was wondering how you were going to make bread because you only use a few select flours. Thanks Elena!
Elana--thanks for the bread recipe, I'm excited to try it. I haven't had a lot of luck with GF breads either but this one looks delicious. I look forward to trying it.
Wow. You've peaked my interest in gluten-free bread. I usually stayed away from it, just because I'm pretty stubborn when it comes to trying new things. Hahaha. But you've just made me want to go straight home and try this recipe. Hey, just FYI, I'm working with Schlotzsky's right now and they're currently holding a sweepstakes over at http://www.bigleagueclubz.com/ with tons of cool prizes, including personalized mini-bats and a Grand Prize trip to St. Louis in July. You should definitely check it out and let me know what you think.
this sounds great- i love almond flour
I don't generally eat bread anymore because I have still not found a GF one that I like. They're too gummy, too gritty, too dense, bitter...you name it I've tried it. I generally like your recipes though and this would be totally different with the almond flour, so I may have to try this. Although it seems a shame to stay inside to cook/bake when it is finally spring-like outdoors. Hmm.
Oh, and I love magic line pans. That's what I use whenever I bake wedding cakes.
I am thinking of trying this as a challah in this braided loaf pan. Do you think that would work? My two other options are a silicone loaf pan (but I'm afraid it would not get hot enough) and a large Calphalon loaf pan.
By the way, Elana, have you ever made all coconut flour bread? Nourishing Days has a recipe, but I would add some baking soda or powder to it.
I'm on a very strict diet eliminating most foods. Everything in this recipe is on my approved list, except for the vinegar. Is there anything that can be substituted for that?
possibly lemon juice... something else acidic. Is it just white vinegar that you can't have? There are other types of vinegar like rice vinegar, red wine vinegar, and cider vinegar...
This looks much better than the other one... somewhat lighter. I might try this tonight since I am traveling this weekend to my grandmothers house(home of all things glutenny...) and I will need something easy to eat over there.
Vickie, Elana does not always have time to reply to individual posts, but you can always ask on the forums. I would say use lemon juice instead if you cant have vinegar - I am assuming the acid is needed to fluff up the bread by reacting with the baking soda. Just a guess though.
This looks great. Adding it to my list of delicious grain-free breads.
I actually bought some almond flour today and saw this recipe and gave it a try tonight since I had some type of gluten reaction this week and my stomach is a bit weak but wanted to start eating some substance. I really hope what I thought was "arrowroot flour" really was (I don't label everything sometimes)..I improvised by splitting the mystery flour with a gluten-free flour mix in case. A unique flavour and not too heavy. Just had it with Bonne Maman wild blueberry jam and earth balance vegan margarine - yummy. Thanks!
vickie... you can sub some lemonjuice or Cream of tartar or another acidic ingredient.
And Elana... I love your recipes too!!! I've actually adapted your chocolate cake recipe (removing the cocoa, sweetener and flavourings) into a loaf pan and successfully made a sandwich bread that can hold a burger if need be!!!
Caro,
Could you please post or e-mail me the adapted recipe. I would like to try it!
Thank you,
Karen McDonad
Generally, Apple cider vinegar is not in the same category as other vinegars. This is true if you are on even on a antifungal diet, which is one of the most restrictive diets.
hope this helps
Well well...I just purchased 2 of your recommended pans. Guess I'm a follower. Will try this recipe next week. Going on vacation. Here's to remaining GF!
Have you tried amazing grains home of Montina flours? This grain is grown in northern Montana and is a great gluten free bread flour or other recipes as well. http://www.amazinggrains.com or montinaflour.com. Recipes included.
You are tempting me with that cheese on the bread. Yummmm. And the bread! Yumm 2.0!
I am going to try (I have a feeling it will not work) making this without the eggs. If I am ever able to eat eggs again I am coming to stay with you for a week or two so I can taste all your delicious recipes first hand. Yes, that is the plan!
Lazy weeks are good for the soul. Sometimes we just need to do those throw-together dinners and spend some time out of the kitchen.
Hope your weekend is even lazier! <3
Elana, this sounds terrific. Have you ever tried a recipe for your own vegenaise with the grapeseed oil? It sounds like something you might have experimented with.
If you're looking for a healthy, homemade mayo, what about this (egg-containing) one, with olive and coconut oils. It looks so yummy to me, but I have not yet tried it.
http://www.passionatehomemaking.com/2009/07/homemade-coconut-oil-mayonnaise.html
Thank-you for posting this recipe. I've been experimenting with different bread recipes to make one I like, but I wasn't sure how to use arrowroot, now that I have that. I can't wait to try this recipe... I believe my husband will like it quite a bit. Thanks again.
caro - I would love to hear the specifics of how you transformed elana's chocolate cake (do you mean the one with coconut flour?) into bread.
I will be trying this recipe later today.
Just made another batch of your chocolate chip brownies for a party tomorrow. They are always a hit.
Looking forward to trying this bread recipe, as I've been craving tuna on toast lately.
Elana, Arrowroot powder is the only thing I can't have, being diabetic. Can I substitute it with something else? coconut flour? Would that work?
I can have grains only for breakfast - not for lunch or dinner. If I can make a bread like this, it would really WONDERFUL for me for lunch and dinner.
I don't think this would work, because coconut flour relies on eggs and doesn't bind the way arrowroot does (which is essentially a starch - it's probably why you can't have it as a diabetic). What starches can you have?
Looking forward to trying this bread recipe.
I'm currently experimenting with a GF Brown Rice Yeast Bread recipe from "The Art of Baking with Rice Flour"...Don't know if I should expect another deception, therefore I'll keep an open mind with a healthy dose of good vibes.
As much as I love almond flour, I sometimes feel an almond overload ;).
Elana,
Thank you so much for this recipe. I have Type 1 diabetes and gluten intolerance so it has been a long time since I have had bread. I can't eat rice or corn either so most gluten free flours are impossible for me. This is delicious- tastes like a cross between corn bread and a hearty whole wheat. I love it!
Elana, Thank you for a wonderful bread recipe ! I did not had arrowroot and used Pamela's Gluten Free baking mix instead. The bread was delicious and even my 4 year old could not get enough of his open sandwich with avocado on. I've been making "Breads from Anna" (www.glutenevolution.com) which is the best gluten free bread I could find, but it is so wonderful to now have an easy healthier alternative.
CoconutGal,
If you come up with a good egg substitute, will you please post?! I really want to try this recipe but I am also supposed to stay away from eggs... :)
Thanks so much!
Elana, you're the best! I can't wait to try this...
The Gluten Free Sandwich Bread came out very good with Egg Replacer (using 1 1/2 teaspoons of Egg Replacer and 2 tablespoons of warm water for each egg) and an additional 1/2 cup of water.
Question: is there a substitution for the 3/4 cup of arrowroot powder? Or, if not, a good, cheap source to buy arrowroot. By the time I paid for the almond flour and arrowroot powder, the cost was over $10 per loaf.
Thanks for posting, its nice to have a yeast free bread recipe. I have some really good GF recipes on my site too- hope you get a chance to look.
http://myrealisticlife.com
The GF rice bread recipe that I tried was a total failure: a crumbly sponge with a strong yeasty taste & smell (which I can't stand anymore).
When it comes to bread, I have more luck with flat stuff: crepes, pancakes and flat breads. Popovers & muffins also work well; I haven't tried scones yet.
When it comes to bread loaves, I prefer sticking to your recipes, nut meals and coconut flour work and taste the best! ;)
You are an angel!
I can't wait to try the bread. I am very gluten sensitive and have been longing for a sandwich:)
Do you have any recipes for bread made with buckwheat, quinoa, or amaranth flour (could be mixed with rice flour.)
Thought you would like to know: The chocolate cake recipe was the best that I ever tasted... gluten free or not. It also works well if you have to substitute ghee for the shortening.
Caro and Chrissy - the lemon juice worked like a charm.
I've never baked bread before, but that was the easiest thing ever. I was a little disappointed in the size of the load, next time i'll add a little more to make it a bigger loaf - better for sandwiches and stuff like that.
I tried this bread recipe this morning- Thank you! I don't eat yeast and this was the first yeast free bread that looked tasty and easy. It is delicious and very nutritious. Have you or anyone else ever tried doubling the recipe as to try to get a regular size slice of bread? Mine came out too small to really make a sandwich with. I have been reading your blog for over 6 months, but this is the first recipe I tried. I always thought the recipes looked too simple to really turn out well. But you made a believer out of me. I will definitely be buying your cookbook!
I used a small square glass baking pan that measures about 4"x4"x4" - the bottom of the pan is smaller about 3"x3" (and comes with a lid). I think the company's name is Anchor Hocking (found it in a cooking store). This glass pan is perfect for Elana's recipes because the batter fills the pan almost completely and rises nicely in the oven. So I end up with decent size slices, closer to a regular/normal bread.
I have tried doubling the amounts for the simple bread before (in a regular baking pan), it didn't work, the loaf got crumbly and broke.
Alchemille,
Do you have a link for that pan? How deep is it? I tried googling and couldn't find a picture of an anchor-hocking glass pan that seemed to fit your description. Ta!
Ruth
Thanks for your wonderful comments and questions!
I'm not sure if this bread would work as a challah, if you do try it, please let me know how it goes :-) To see a bread recipe of mine using coconut flour check out my Cranberry Walnut Bread.
Thanks also everyone for the excellent substitution ideas for vinegar, arrowroot and other ingredients! Way to go with the experimenting.
Larry, I changed the link for arrowroot to a much more cost effective source, thanks for your helpful comment.
In summation, I've been eating this bread all week. I especially enjoy toasting it and leaving it out overnight and then having a stale crusty piece the next day --good crunch!
This recipe is awesome!! I have made it twice now! I have made it into toasted sandwiches to take in my lunch - super yum!
As for the person who wanted coconut flour recipes... I use this coconut banana bread recipe and its wonderful! I sub agave for the honey and use arrowroot instead of tapioca flour... here is a link. http://www.thespunkycoconut.com/2008/05/banana-bread.html
Oh, and I also add some pecans or pecan meal and its great, too!
Ruth,
To answer your question, here's the anchor hocking glass baking pan. It's called "Bake N Store".
It measures approximately 4"x4"4" and comes with a lid.
http://www.anchorhocking.com/prodd_4963_cat_20_bake_n_store.html
Thank you for posting this bread recipe! I like this recipe combo of the nut & flax, MUCH better than breads I've tried with only one or the other. As I can't have almonds and use homemade walnut flour I was concerned my bread might not turn out because of the oil content. I decreased the nut flour to 1c. plus 2tbs and increased the flax meal to 3/4 cup. Thanks to Alchemille for the pan suggestion, I will try that next, I'd rather have fewer tall pieces of bread, too. Did it change the baking time much? I can't wait to make a rosemary bread for turkey sandwiches.
Colormepink, the baking time is about the same with that glass pan...The bread could need an extra 5-10 more minutes.
I bake mine in a toaster oven though.
Great, thanks!
[...] Elana’s Pantry - Gluten-Free Bread [...]
I just finished eating a slice of this bread. While I enjoyed the flavor of it very much, I didn't have as much rise on it as I see in the picture above. Is there something I did wrong while making it? It's only about 2" high at it's highest point. Could the pan be the culprit?
I have some tips to help maximize the height of your loaf. Use room temperature eggs, they will hold more air when you beat them and beat them for the longer period of time (5 minutes). To warm eggs quickly, place them in very warm water for a few minutes. Also, blend in the dry ingredients gently but quickly so as not to deflate the eggs and capture the air bubbles created by the soda and vinegar and get it into the oven as quick as possible when blended. I just made a second loaf tonight and it turned out much taller than my first try. I also put a piece of parchment in the bottom so it would turn out easier.
Yes, putting parchment is EXTREMELY helpful. The first time I made this bread, it stuck terribly, despite greasing with grapeseed oil. This time, I took unbleached parchment paper and cut it to fit the length of the pan and drape over the long sides of the pan. I then greased the two short sides and slightly over the parchment...I wasn't taking any chances. And, voila, no sticking at all!
My 23 year old son has recently been diagnosed gluten intolerant and as a chef/instructor I am successfully adapting my regular baking recipes to gluten free. I am not gluten intolerant so I get quite paranoid about cross contamination while cooking (I know all the precautions to take but it is still my son, so I worry). Nobody gluten intolerant has had a bad reaction from my baking. I have done some presentations and demos on gf baking. I see that Elana does cooking classes in CO. I live in NH and teach regular baking classes at our local regional technical high school. What do people think of the likelihood of cross contamination in a cooking class taught in a kitchen used for regular flour baking - either my home or a culinary school. Regular flour 'granules' can stay in the air for up to 72 hours according to some reports, plus of course settling on surfaces. I am always being asked for classes.
More reasons to go with a trusted arrowroot source... (or, "hey kids, don't try cheap arrowroot at home!")
I finally took the plunge and ordered my 5 lbs of Honeyville almond flour, and it arrived yesterday! Not wanting to mail-order another ingredient right before traveling out of town, I was excited to see arrowroot starch for sale at the local Asian grocery. $2 a pound, to boot.
Well, Frontier says that much of the arrowroot sold today is instead tapioca starch (second reference on arrowroot wikipedia page), and I wonder if this bag fits that profile.
First of all, I had to grind it with a metal potato masher because it was in small-hail-sized rocks... Got the sense I was preparing to repair potholes rather than to cook.
Second, the resulting bread has that chebe-like pulling quality (almost like string cheese), and the remaining small lumps of starch turned into tiny translucent windows in the pale slice... (Pale no doubt bc. I don't have agave syrup, so no browning.)
Anyway, gotta laugh! The taste is good, and although I got my liquid amounts off on my carob lekach experiment, that's also tasty. Thought I'd share my little mad-cook mishaps and share my laugh.
Shabbat Shalom!
Hi Everyone,
Thanks for your great comments. Yes, as many of you mentioned, this is a gluten-free bread that does not have the usual funky/gritty taste.
Chrissie -thanks for stepping in to answer that question :-)
I think the flax really helps with the grittiness...the first time when I made this recipe, I absentmindedly forgot it. The bread still turned out very well, but was harsher, more crumbly, and slightly gritty (though undetectable when made into a sandwich). I'm now wondering whether ground chia would work instead of flax since I heard that flax should not be exposed to heat.
thanks !! I made this today with cornflour instead of arrowroot flour, as we don't have it here. came out terrific ! haven't eaten bread in a few years and now I can start making this , so again- thanks.
Looking forward to making some other recipes, allthough it is hard to find somw of the ingredients where i live, but will do my best :)
Neta, you are very welcome!
I have yet to be successful with a gluten free bread recipe and this was no different. I used a 8x4x2 medium loaf pan. I tried the suggestion of the egg replacer by Larry Bailey. It didn't rise at all and was doughy. I could try a different size pan but I doubt that will make a difference. *sigh*
Lindsey -sorry to hear that your quest for an egg-free GF bread has not yielded the desired results. I did design this recipe for the use of eggs and of course eliminating them can often create unpredictable and unfortunate results. Might be worthwhile posting your dilemma in the forums. Hope this helps :-)
Thank you, thank you, thank you! This bread was delicious! I had my first sandwich in over 6 months! I have tried other bread recipes, but they have all been really crumbly and not good for sandwiches. This bread worked beautifully!Thank you!
Sherron, so glad you liked it. I think it works very well for sandwiches. I like to toast mine. Appreciate your comment!
Elana - can your breads be made in a bread maker? Just wondering. Thanks
Nicky Corbett
What a great page! so glad I found it. real gluten free food made easy and soooo good.
I was playing with your gluten free 02 bread recipe for 2 days in my head, since i did not have arrowroot powder, flax seed meal , and since I do not eat sugars of any kind had to find a substitute for the agave nectar.
I wasn't sure about the results but I gave it a try using chickpeas flour instead of the arrowroot, sesame meal ins ted of the flax seed and carob syrup instead of the agave nectar...I still can not believe how good it came out! no need to say i couldn't wait for it to cool down, i had it still hot from the oven- one word- Divine.
Thank you so much.
Hooray!
I just found out my daughter has an allergy to gluten, eggs, and yeast. This bread looks great but it does contain eggs. Have you tried any substitutions instead of eggs? or do you have another recipe you would suggest? Or do you have any other suggestions? I am trying hard to find something to substitute for her toast in the morning and an occasional sandwich (PB&J). She is 6. Help! Thanks so much!!
Sounds like a great question for my forums.
Elana, is it possible to make this bread with a bread machine? I just got one and I'm so excited to use it, but I'm not quite sure how...haha :) Can't wait to try this! THANK YOU!!!!
Hi Desiree, I can't say as I haven't ever used one myself. I don't have enough space in my kitchen for that type of equipment.
I don't have a pan to make bread, so I had to use a bread maker. I bought mine because it has a lot of different programs on it - including one that said bake only. So I just used that feature to cook it. I have a couple settings that don't have a rise section and I thought about using one of those, but because of the eggs I didn't want it to have time to get less fluffy. The bread turned out great. I substituted the arrowroot flour with tapioca flour. And I used whole flax seeds instead of flax seed oil.
Question on mixing: Do you mix in the dry ingredients a bit at a time or dump it in all at once? Is it OK to mix by hand or should a mixer be used?
The baking soda and vinegar mix together to create the air bubbles that give the bread height and lightness. Mix the dry ingredients in all at once gently but quickly, you want to take advantage of that chemical reaction and get it into the oven as quickly as possible. By the same token, DO mix by hand, an electric mixer will beat the air bubbles out and you will end up with a dense, flat loaf.
I just made this bread and it is delish! I ran the nutrition info:
1 Slice (Assuming 12 slices per loaf):
Calories: 84
Fat: 3g
Carbs: 11g
Fiber: 1g
Protein: 3g
Correction!
There was a typo in my calculation. The real stats are:
1 Slice (Assuming 12 slices per loaf):
Calories: 151
Fat: 9g
Carbs: 13g
Fiber: 3 g
Protein: 6g
Sorry for the mistake!
I just made the bread and it did only come out 2" high. I'm going to take the suggestions and try it again. It slices well and tastes reasonably well. One comment. It does have a noticeable "eggy" taste, which means my DD will probably not eat it. Would it totally ruin the recipe to reduce the eggs to 3, or would it still have that taste anyways?
Hi Elana, I just made this bread two days ago and it came out great. Today I went to eat a slice and it was kind of...sticky inside. I smelled it and it smelled a bit yeasty. It has been pretty wet and humid around here, and I have been storing the bread under aluminum foil, so I'm thinking that the moisture has been getting to it and causing something funky to happen. Has this kind of spoilage ever happened to you? Do you think its harmless?
You definitely need to store this bread in the fridge or freezer. I keep it unsliced in the fridge for about 5 days. I've kept it a week, but it does get a sort of strong smell towards the end of the week. This bread is definitely best right out of the oven, but it does keep well in the fridge. Second time around I usually toast it. It makes GREAT cheese toast!
Amara,
Was your bread fully cooked?
One thing you should know is that GF breads don't keep well.
I know the ones made from gluten free flours (made of grains/grasses) usually don't last more than 2-3 days before turning to stone.
Some people slice the bread and keep it in the fridge (I believe that's what Elana does).
I prefer to keep the slices in the freezer and toast some whenever I feel like having bread.
Hi Alchemille,
Yes, I believe the bread was fully cooked. There was a slice that I had left on the plate and it has become pretty stale, leading me to believe the slimy problem is due to the weather and subsequent humidity. Do you think the bread is still ok to eat?
Well, my first batch came out 2", but a firm slicing texture. My 2nd batch (after whipping for 5 min. and using room temp eggs) was 4" but the top was crumbly and it stuck to the pan (haven't sliced it yet). The 2nd batch tasted better, less eggy. I cheated and added 1/2 tsp of gluten free baking powder. Not sure if it helped or hurt. I think I will try it with the baking powder and no vinegar and see.
Well, since my diagnosis last November I have longed for a decent gluten free bread....I just can't even look at rice bread. I tried a few complicated recipes and finally gave up--that is until now. I love this recipe. As I did not have arrowroot powder, I subbed tapioca flour--I then used maple syrup instead of agave (don't like the stuff)and because flax can be a problem with thyroid meds I used half flax and half salba seeds for the flax meal. A delicious loaf!!
Thanks so much, I can enjoy my bread again.
M - It's flax oil that shouldn't be heated, not flax seed. It's perfectly fine and normal to use flax seed and meal in cooking and baking. So don't worry about it!
If you have a source for this, I'd like to see it. Wouldn't the flax seeds (ground or whole) still contain the oil that goes rancid/oxidizes when exposed to heat?
Besides chia/salba, I wonder if ground psyllium (yes, the same stuff that's in Metamucil) would work as an alternative for those avoiding flax...I've used it as a binder before when making glutenagogo's pear pancake.
M - Here is what my nutritionist sent me (part of the Adobe doc.) from the flax council. If you want the whole thing, I would need your e-mail: "Baking effects:
ALA in whole and milled flaxseed also appears to
be stable to heat equal or greater than the
temperatures involved in baking batters and doughs
such as muffins and yeast bread. Thermal stability was shown in 1992 by the absence of significant changes in peroxide values and fatty acid composition when both forms of flaxseed were heated for 60 minutes at either 100°C (212°F) or 350°C (662°F). Furthermore, gas liquid chromatography showed no signs of new trans isomers of ALA or of cyclic fatty acid formation in samples subjected to these degrees of heat5. In a follow-up study the proportion of ALA in the fat of a muffin mix, where 28.5% of the formula was milled flaxseed, was virtually unchanged after baking at 178°C (350°F) for 2h (45.1% ALA before:45.0% after). This stability was observed even though oxygen consumption of the flaxseed muffin mix was considerably greater than that of the control muffin mix6. A subsequent study confirmed the stability of ALA in baked muffins containing the same amount of milled flaxseed and noted that thiobarbituric acid values, as estimates of ALA oxidation were also unaffected by baking9. On reflection, the baking stability of ALA should not be surprising considering that the internal temperature of a muffin approaching doneness would not be expected to exceed the gelatinization temperature of starch. Wheat flour in the presence of sugar, or honey in this instance, would gelatinize around 95°C (203°F),
much lower than the temperature of hot air in the oven from which heat is transferred to the baking product.
A further margin of safety for the ALA-conscious
consumer is the fact that muffins are usually baked for only 20-25 min. at 204-208°C (400-425°F) in contrast to some experimental conditions4.
Biological evidence also supports the stability of
ALA to baking temperatures. Nine college women
included 50g flaxseed in their daily diet for four
weeks in one of two ways. Five of them added milled Flaxseed flaxseed, uncooked, to the food of their choice such as breakfast cereal, soup, juice or yogurt. The other four consumed bread baked with milled flaxseed (250g/kg) rather than their usual bread. Plasma fatty acid profiles during the four-week study were not significantly different between the women eating raw milled flaxseed and those eating the same amount of flaxseed baked in bread. Both subject groups
exhibited a lowering of serum total cholesterol and low-density-lipoprotein cholesterol10. The implication is that baking had no effect on the bioavailability of flaxseed fatty acids.
does anyone have a substitute for arrowroot powder?
i would try the forums...
I use cheakpeas or yucca or yam flours, they all come up very good, and each have a diffrent flavor.
Thanks! I am interested in science so seeing the research myself is so helpful!
Hi Allegra, I would try another starch, such as tapioca starch (aka tapioca flour), cornstarch, or potato starch (not potato flour). But I believe that these three starches have a higher glycemic index, and they lack the calcium ash that arrowroot has. Here is some information on arrowroot's properties: http://www.morethanalive.com/Arrowroot-powder
If you choose to sub one of the other starches, I might start by using a bit less since they are starchier/gummier, in my unprofessional opinion. You can always add a spoonful, but can't take away. :)
Good luck and please be sure to post back and let us know what you find out! There may be other readers with the same question.
Hi Elana!
I just adore this bread! Anyway, I was wondering whether you've considered making a cinnamon raisin bread..I think the nuttiness of the flax-almond mixture would work wonderfully with cinnamon and raisins!
Best of luck with your new book. I can't wait to get it in the mail!
[...] Gluten-Free Bread [...]
I just made this bread last night for breakfast this morning. It is the first bread we have tried that we actually like since finding that we are allergic to wheat, gluten, and 12 other foods. I am wondering if I can make several loaves at once and freeze them? Will they come out of the freezer well?
HI Elana,
Actually, this is the recipe I made over the weekend -
Sadly I didn't have blanched almond flour and was too lazy to go to the store to get some so I substituted with a mix of Buckwheat and Sorgham instead.
I'm not really sure what happened - the "batter" wasn't batter at all - it was most definitely dough - which was a bit heavy.
I put it in my pan and baked it for 30 minutes and it came out fine, if a little bit dense.
I'm wondering if the buckwheat/sorgham combo is more dense than blanched almond flour?
I'm excited to try this again with the right kind of flour but in the event I don't have it, can you please recommend an appropriate substitute (aside from rice, please)? Maybe quinoa might work nicely? I guess I'll have to try!
Hi j.cro,
I'm no kind of expert, but my understanding is that almond flour absorbs far less liquid than grain (or grain-like seed) flours do. & by now you may have seen the FAQ page with answers to general substitution questions, but I'll go on anyhow...
If you just want to try almond flour out, this recipe does work with plain ol' Bob's Red Mill blanched almond meal, which is easiest for me to find in stores. If you want to practice making breads with sorghum or buckwheat flour it might help to also visit blogs of GF cooks who do use grains. (I don't think Elana uses grains or buckwheat at all. Some handy sources are glutenfreegoddess.blogspot.com and milkforthemorningcake.blogspot.com -- I have no connection to any of these folks beyond a yearly comment or so, and I hope noone minds my listing them.)
Peace!
[...] Shared Gluten Free Sandwich Bread – Gluten Free Recipes | Elana’s Pantry [...]
Elana,
Just made the bread today with the Honeyville Almond Flour you suggested ordering online. It tastes great and was so easy to make! Going to try some of your other recipes. Thanks!
can i substitute stevia for the agave nectar...i can eat NO sugar.
thanks, diana
Wow! This is by far my favorite gluten free bread. Thanks ;) I look forward to meeting you at your next class in Boulder!
Kara
Elana,
I just made this bread for dinner tonight, and my family and I loved it! I've tried and liked other of your recipes (your chocolate-walnut torte is fabulous!). Thanks for providing this resource!
Debbie
My son is allergic to almonds as well as needing to be gluten & dairy free. Is there another flour you could recommend?
Hi Shelley,
I just used Bob's Red Mill All Purpose Baking Flour which has garbanzo bean flour, tapioca flour, white sorghum flour, fava bean flour, and potato starch. It seemed to do just fine. Although, it did seem a little dry. So, I added a touch of water to it. I didn't have agave and I used honey instead. I was also a little short on arrowroot powder (maybe a 1/4 of a cup) and just used more of the baking flour mix. I think it turned out great. I just ate my first couple of piece with butter and honey! Yum!!! I am excited to try some other recipes.
Thank you Elana for your culinary adventures!!!!!
Elana
You are my Hero.
I am really picky about Gluten Free breads and baked goods and this is terrific.
I ordered the special pan and arrowroot powder and made the bread today.
I am so excited it is the best bread I have had yet.
I added an extra teaspoon of agave because I like things a little sweeter.
How would you recommend making this into a banana bread?
Thanks again I can not tell you how excited I am to add this to our diet. I pretty much gave up breads until I tried this.
Cheers
Kristy
Last year I learned that I was gluten intolerant. I cut out wheat and my world changed within a week. I have been eating gluten free every since then. In the New Mexico I can purchase a gluten free bread made by FOOD FOR LIFE that contains brown rice flour, raisin, pecans and is sweetened with fruit juice. It is like eating cake. But now I am taking Spanish immersion course for three months is a small village in Costa Rica. I doubt there are any gluten free breads or other foods in my area. I really miss my gluten free foods. So what I want to do is ask one of the small local family bakeries to make up gluten free recipes for me. The people here are very nice and will go out of their way to be helpful. Can you help me find gluten free recipes in Spanish?
Thank you,
Tom Coburn
I am in the village of Tuis which is about a twenty miles from Turrialba which is about two and a half hours southeast of San Jose.
The holidays are nearly upon us and i wanted to try to make almond flour Yorkshire pudding avoiding evil white flour. We are not allergic to dairy, nor are vegans, but avoid wheat flour. Maybe a popover recipe might work as they seem to be very similar. Any ideas. Thanks, a California Englishman
I don't know you but i love you.
I've been trying to perfect a GF/CF/SF recipe for bread for a while now. I've gotten to a point i can make an awesome spice bread - great for breakfast or snacks or dessert but my heart desires a good old fashion sandwich so badly. I have tried and tried and every time it's just kinda "meh". but this! this is GREAT!!! you have one me over. I am your biggest fan! seriously even if every other recipes was awful, your worth in making this one alone makes you my favorite person of the week.
ok I know... a little drama. but seriously I miss sandiches SO much and you have made me one very happy GF/CF/SF lady!
I love this recipe and have made it several times already! The last time I put raisins, walnuts in it (about 1\2 cup of each), cinnamon & nutmeg. Sooo good. I also made the 'rye' bread but didn't have the right kind of seeds, so I used sunflower seeds and that too was so yum. Thank you Elana!!
i made another winning loaf last night. used a 1\2 cup arrowroot, almond meal (that's all I had), dried organic cranberries, raisins, sunflower seeds, nutmeg & cin. it was delish! thanks again elana:)
hi,
this recipe looks great and i wanted to find a good pan for gluten-free breads so i looked at the one you suggested but it's aluminum. i'm surprised you would use aluminum since it's such an unhealthy and dangerous metal to cook with. do you not think that's an issue or is there another reason you use it anyway? thanks for letting me know.
I just tried this bread and stuck to the recipe, it is excellent, great texture and flavour. Thanks for the recipe Elena. I want to try it with raisins and a little cinnamon next.
Just made this today! Delicious!! Thanks, Elana!!
This will be the only bread we use in our house anymore! It is so good, and almost has a cornbread taste, but a very mild one. Thank you so much!
For those of you interested in substitutions, check out this site:
http://www.joyofbaking.com/IngredientSubstitution.html
+karen
I've been scouring the internet for a great bread. What I found to make the bread moist and pliable w/o having to toast it before eating it is (drumroll please)....unflavored gelatin (aobut 1 tsp per loaf) and clear jel a (about 1 tsp per loaf). Plus after researching flours used around the world, came across sorghum flour which is widely used throughout Africa and Asia. It is a grass and tastes a LOT like wheat. I can say that the bread made with sorghum tastes like real bread because I am not gluten free and have tried out this bread on others unassuming. They think it tastes great! My hubby, a french man, thinks the bread tastes like "old rustic homemade bread".
Elena, if you want my recipe, email me and I'll email you with the recipe...free. You can play with it to make it your own or post as is. I recently posted my recipe on recipezaar under the name "spongy gluten free bread". It should post in a couple days. I just want others with gluten allergies to enjoy life with bread again. I've seen my parents struggle these past few years and wanted my son to enjoy gf bread.
[...] Gluten Free Bread 2.0 [...]
Have you ever tried to use a bread machine for any of your bread? I have one and would love to find a delicious GF recipe for the machine. With 2 little ones I have not got much time for making things.
Wow, I just saw a post over in the forums regarding this:
http://www.elanaspantry.com/forums/topic/breadmaker