When I first found out that I had an intolerance to gluten, bread is what I missed the most. I tried many store bought breads and was never satisfied. and it was outragously expensive!
I started baking bread when I was a kid at home. When I moved to Montana, and lived in Bozeman, in the middle of wheat country, surrounded by mountains, I started baking my own bread. I would shop at the local 7th Day-Adventist store for my wheat and other grains, dry peas and beans to cook at home. I had friends that would let me come grind my wheat in their grinders. Nothing is more satisfying than a fresh loaf of bread. I invested (I was poor at the time-but happy)in the best bread book around at the time and maybe still “The Complete Book of Breads, by Bernard Clayton, Jr.”
This is a satisfying, high protein loaf of bread-up to 6-7g of protein per slice depending on how thick you slice your bread. The inspiration comes from Elanaspantry. My changes are to help with the texture and the crumb of the bread. It is great for sandwiches and toast and holds together well for the 1st couple of days. Gluten free bread is always best fresh.
TIP- when the bread becomes a little stale after day 3, make it into crumbs and store and label in the freezer, so that you will always have some crumbs handy.
1 ¼ cup honeyville blanched almond flour
1 cup lynn’s gf flour mix, available soon!**
¼ cup flax meal
1 tea. Sea salt
1 tea. Baking soda
1Tbl. Volcanic nectar blue agave or honey
1 tea. Apple cider vinegar
1 tbl. Oil (canola or oil of choice)