Gluten Free Almond Sandwich Bread

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)

4 eggs, organic if possible

1-2 Tbl. Almond milk or milk of choice.

In mixer bowl add 1st 3 ingredients. Give a quick mix to blend flours. Add  baking soda and salt. Give another quick mix. Add the agave, vinegar and oil and give another quick mix.

 While the mixer is slowly going, add 1 egg at a time.

 Beat till well mixed. I find that it needs to be thinned abit  then add the almond milk 1 tablespoon at a time. Pour into a well greased medium loaf pan. (not a large one or you will end up with a flat loaf of bread.) I like spectum's canola oil spray.

Bake-350 degrees for 35 minutes. Test with a toothpick to make sure it is done in the center.The toothpick should come out clean or with crumbs on it, NOT doughy.

IS THAT BEAUTIFUL OR WHAT!!?
GLUTEN FREE NEVER TASTED SOOO GOOOOD!!

YUMM!!

Cool completely before putting in a bag so bread does not  sweat. The bag also prevents it from drying out to quickly.  But if you are like me, I can't wait for my 1st slice of bread out of the oven, with butter or cheese on it.

 

**when using GF baking mix of choice and not lynn's flour mix-add 1 t. of xanthan gum if not in the ingredients list.

MY JOURNEY

It seems like I have always baked my own bread.  Well, at least since I lived in Montana from 1975, in the middle of wheat country.  I had friends who had grinders and would let me come and grind wheat fresh for my bread.  I also purchased one of the greatest bread books ever, "The Complete Book of Breads by Bernard Clayton" and that started my adventure into the world of bread baking.  I also cooked for a sorority for the University of Montana and cooked for YWAM.  I believe the combination of a love for baking,cooking, and creating is key to my adventure into gluten free cooking.  I have always loved to just read cook books.  But, I also rarely ever follow a recipe to the letter. (is that a fault or a gift??) So I end up creating new recipes as a result.  Even if i do follow a recipe, I later go back and tweek it to my liking.
Many years and many loaves of bread later....I  discovered thru trial and error, that i had developed a severe  intolerance to gluten.  I had all sorts of symptoms-acid reflux, indigestion, bloat, to name a few.  I never got tested for celiac disease, but an intolerance and celiac are treated the same.  I tried pills that are supposed to help digest gluten, to no avail.  I would stay away from gluten for awhile and then eat something, thinking maybe it was all in my head.   After many sleepless and painfull nights, about 3 years ago I finally gave gluten up for good, and have never looked back.  Now, I seem hyper sensitive, and can't tolerate even slight cross-contamination.(future article!)
BUT, I still love to bake bread and I am on a quest for the perfect loaf of gluten free bread.  In this quest I have also developed my own  gluten free flour thru hours and hours(that add up to weeks and monthes) of reading and research.
With much encouragement from friends and family, I am starting this blog, this adventure of the best of the best in gluten free baking and cooking. We don't have to settle for second best bread, cookies, cakes.... and great meals too, that are mediocre substitutes. When I cook for others and my family, it is always gluten free. 99.9% of the time they don't even think about whether it is GF of not, just how good it is. It is always the best.


                                  GLUTEN FREE NEVER TASTED SOOO GOOD!!