Sunday, March 7, 2010

Grain-Free Bread (SCD, GFCF)



I love bread and I'm allergic to gluten and bakers yeast, so I'm always experimenting with bread recipes. This one is pretty good. It's moist and it slices beautifully. Elana Amsterdam has a great tip for storing grain-free breads. Wrap it in paper towels and place in a plastic bag, and it keeps about six days in the fridge.

4 Eggs
1/2 cup Mayonnaise
1/2 teas. Apple Cider Vinegar
2 cups Almond Flour
1 teas. Baking Soda
1/2 teas. Sea Salt

Preheat oven to 350 Degrees. Line a 4" x 8" loaf pan with parchment paper.

In a small mixing bowl combine dry ingredients. In a large mixing bowl, whisk mayo and eggs until smooth. Whisk in vinegar. Stir in flour mixture until combined. Pour into pan and bake about 30 minutes, until browned and tests clean with a toothpick.

10 comments:

  1. I have to say I haven't found a good grain free bread yet but this one looks fabulous in the picture. I will be trying it this week, thanks!

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  2. All my attempts at making bread with almond flour flopped. But yours looks great! I'll just have to keep trying. :D

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  3. Your bread looks amazing but using eggs in a bread??

    That's strange!

    I also love your blog!! I live since 5 weeks gluten free because I am gluten sensitive!! I have tons more energy, feel a lot better & i am losing weight at the same time too! I also made my own gluten free breads but without eggs!

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  4. Sophie,

    Since there's no yeast or gluten in the bread it needs the eggs.

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  5. This bread had a good texture but was WAY too salty. It didn't rise much but without yeast that's hard to do...

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  6. Lady G,
    Thank you for the feedback. I use sea salt, which is less salty, regular table salt probably would be much saltier. (I will add that to the recipe so I'm glad you commented). You could cut back on the amount you add. Yes, it is hard to rise much without yeast, especially in a larger loaf pan. Elana, of www.elanaspantry.com (the Almond FLour Cookbook), recommends a "Magic Line Loaf Pan 7.5 x 3.5 x 2.25". It's on my wish list. In her cookbook her bread looks a bit taller.

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  7. Hi Mrs. Ed,
    I just baked this bread but it doesn't look anything like yours in that picture. The top was not a shiny brown crusted look, more of a light tan grainy look. Any thing I might be doing wrong? I baked it for 35 minutes, that's the only difference.
    thanks!
    maggie

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  8. Maggie. Thank you for the feedback. Ovens can vary, pans can affect baking and so can altitude and weather. I used a darker metal pan in a gas oven in Texas. If you are at a higher altitude you may need to adjust cooking time. Do you have an oven thermometer? I have some new pans that are aluminum, I need to try this recipe in those to see if I get a different result.

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  9. Hello,
    Do you think there's anything that could be substituted for the mayo, like yogurt? Thanks,
    -S

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    Replies
    1. The mayo is a fat, so maybe a full fat yogurt. Hard to say.

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