super breads that are gluten-free yeast-free and guilt-free! By Yuri Elkaim, BPHE, RHN and Amy Coates, RHN
super breads that are gluten-free yeast-free and guilt-free! By Yuri Elkaim, BPHE, RHN and Amy Coates, RHN
This could be The Best Thing since sliced bread :) If you re reading this, you probably already know that eating traditional bread can elicit a wide range of unhealthy (and uncomfortable) symptoms. It can even contribute to chronic illnesses. And while gluten is a big part of the problem, there are many other compounds in traditional bread like the blood-sugar-spiking amylopectin A which are just as bad. That s why we created this Wheat-Free Wonder Breads recipe guide to give you great options to baking gluten-free bread. This book includes 7 quick and delicious body-friendly bread recipes that can be made with simple ingredients, very little hands-on time and just a few basic kitchen tools. If, like us, you were brought up on bread and still love the occasional slice here and there, then you ll be happy to have this book in your hands. In case you don t know, baking with gluten-free, low-glycemic ingredients is an EXACT science. These ingredients don t behave the way traditional baking ingredients do, so please follow the instructions as closely as possible for best results. In creating these 7 breads, we tested several variations of each until we got it just right in terms of taste, texture, and everything that makes bread bread. Then, we put our breads to the acid test by having our 3 young boys try them. And they passed with flying colors. So we re pretty confident you ll love them too! At last, you can enjoy bread without the guilt and have peace of mind knowing that it s not making you fat or damaging your health, unlike traditional wheat-based breads. We know you ll love them as much as we (and our kids) do. Your friends in delicious nutrition, Yuri and Amy 4
This wonderfully moist bread goes well with a good slab of butter or as a base for your favorite healthy sandwich. Now you can have your bread and eat it too without feeling guilty. GUILT-FREE Super BREAD A One 8 4 loaf (16 slices) Dry Ingredients ½ cup sifted coconut flour (50 g) ½ cup ground golden flaxseed (50 g) 1 tablespoon fennel seeds, ground (optional for rye bread) 1 teaspoon baking soda ½ teaspoon sea salt 1 teaspoon tapioca flour Wet Ingredients 3 eggs 3 tablespoons ground chia + 9 tbsp water 1 tablespoon organic apple cider vinegar 2 tablespoons organic coconut milk (full fat) 2 teaspoons organic molasses or maple syrup 2 teaspoons olive oil 1. Grease the bottom of an 8 4 loaf pan or silicon bread pan with coconut oil. Preheat oven to 350 F. 2. In a small bowl, combine the dry ingredients. 3. In a medium bowl, beat the wet ingredients. 4. Stir dry ingredients into wet and combine. 5. Spread mixture into pan and transfer to oven and bake 30 minutes or until a toothpick or fork comes out clean and loaf is golden. 6. Let cool on a wire rack or cutting board. Storage When completely cool, store in an airtight container. For a Bigger Loaf To create a 9 5 loaf, double the recipe and bake until bread is firm to the touch and a toothpick comes out clean, about 60 minutes. 5
B Caveman Bread One 7½ 3½ loaf Dry Ingredients 2 cups almond flour 2 tablespoons coconut flour ¼ cup ground flax seed ¼ teaspoon sea salt ½ teaspoon baking soda Wet Ingredients 3 tablespoons ground chia seed + 9 tablespoons water 2 eggs 1 tablespoon coconut oil, melted 3 tablespoons honey 1 tablespoon apple cider vinegar 1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor. 2. Pulse ingredients together. In a small bowl, mix together chia and water. Allow to sit until thickened about 5 minutes. 3. Pulse in chia seeds, eggs, oil, honey and vinegar. 4. Transfer batter to a greased 7½ 3½ magic line loaf pan. 5. Bake at 350 F for 30 minutes. 6. Cool in the pan until ready to serve. 6
This wonderfully moist bread goes well with a good slab of butter or as a base for your favorite healthy sandwich. Now you can have your bread and eat it too without feeling guilty. CINNAMON Raisin BREAD C One 8 4 loaf (16 slices) Dry Ingredients ½ cup sifted coconut flour (50 g) ½ cup ground golden flaxseed (50 g) 1 tablespoon cinnamon 1 tablespoon baking powder ½ teaspoon baking soda 2 teaspoons lemon juice ½ teaspoon sea salt 1 teaspoon tapioca flour Wet Ingredients 3 eggs 3 tablespoons ground chia + 9 tbsp water 1 tablespoon organic apple cider vinegar 2 tablespoons organic coconut milk (full fat) ½ cup soaked raisins 1 teaspoon maple syrup 2 teaspoons olive oil 1. Grease the bottom of an 8 4 loaf pan or silicon bread pan with coconut oil. Preheat oven to 350 F. 2. In a small bowl, combine the dry ingredients. 3. In a medium bowl, beat the wet ingredients. 4. Stir dry ingredients into wet and combine. 5. Spread mixture into pan and transfer to oven and bake 35 minutes or until a toothpick or fork comes out clean and loaf is golden. 6. Let cool on a wire rack or cutting board. Storage When completely cool, store in an airtight container. For a Bigger Loaf To create a 9 5 loaf, double the recipe and bake until bread is firm to the touch and a toothpick comes out clean, about 60 minutes. 7
1 Banana Bread One 8 4 loaf (16 slices) Ingredients ½ cup palm sugar 3 ripe bananas ¼ cup coconut oil, melted 1½ cups almond flour 1 tbsp coconut flour ¼ tsp sea salt 1 tsp baking soda 2 well beaten eggs 1. Prepare a silicone or glass bread dish by greasing it with coconut oil. 2. In a large bowl, mash the bananas and mix in the eggs, sugar and melted coconut oil. 3. In a separate bowl, mix the almond flour, coconut flour, sea salt, and baking soda. 4. Add the dry ingredients to the wet and mix well. Pour into prepared baking dish and bake at 350 F for one hour. 8
Sesame Corn BREAD 2 One 8 8 loaf (16 slices) Ingredients 2 eggs ½ cup tahini 1 cup sesame seeds ¼ cup unsweetened, shredded coconut ¼ cup honey ¼ tsp salt 1 tsp vanilla extract 1 cup almond flour ½ tsp baking soda 2 tbsp chia seeds 1. Set the oven to 350 F and rub the inside of 8 8 inch glass baking dish with coconut oil. Set aside. 2. In a small bowl, mix together the eggs, tahini, honey, and vanilla. 3. In a large bowl, mix together the sesame seeds, coconut, salt, almond flour, baking soda, and chia seeds. 4. Add the wet ingredients to the dry ingredients and mix well. Pour into the prepared pan. 5. Bake for 30 minutes. 9
3 Dinner Rolls 6 rolls Ingredients 1 cup almond flour ½ cup tapioca flour ½ cup quinoa flour 2 tbsp coconut flour ¼ tsp xanthan gum 1 tbsp baking powder ½ tsp salt 2 eggs 2 tbsp olive oil 2 tbsp maple syrup 2 tbsp water 1. Preheat the oven to 400 F. 2. Place a non-stick mat on a baking sheet and set aside. 3. Mix together the almond flour, tapioca starch, quinoa flour, xanthan gum, salt, and baking powder in a large bowl. 4. Make a divit in the middle of the dry ingredients and add the eggs, olive oil, maple syrup, and water, mixing the wet ingredients together with a fork in the middle, and then mixing the dry ingredients into the wet. 5. Eventually the mixture will thicken enough that you can form it into a ball. Cut the ball equally into 6 pieces and cover your hands in tapioca flour. Form the 6 pieces of dough into balls with your hands and place on the silpat sheet. 6. Bake for 25 30 minutes. 10
Almond Butter BREAD 4 One 8 4 loaf (16 slices) Ingredients 1 cup almond butter ¼ cup coconut flour 2 tsp cinnamon 4 large eggs 2 tbsp maple syrup 1 tsp baking powder ½ tsp baking soda 2 tsp lemon juice 1 tbsp vanilla extract ½ tsp sea salt 1. Preheat oven to 350 F. Grease a glass or silicone bread pan with coconut oil and set aside. 2. In a large bowl, mix the almond butter, eggs, maple syrup, lemon juice, and vanilla. 3. Add the baking soda, baking powder, coconut flour, cinnamon, and sea salt. Mix well. 4. Transfer mixture to a bread pan and place into the oven immediately. 5. Bake for 40 45 minutes. 6. Let cool for at least 30 minutes before removing from pan. 11
5 Garlic Bread One 4½ 9½ loaf (16 slices) Ingredients 6 cloves garlic, minced 1 cup almond flour 1 tbsp coconut flour ½ cup flaxmeal ¼ tsp sea salt ½ tsp baking soda 2 eggs ¼ cup olive oil 2 tsp apple cider vinegar 2 tsp honey 1. Preheat oven to 350 F. 2. Grease a 4½ 9½ bread pan (glass or silicone) and set aside. 3. Use 1 tbsp coconut oil in a small frying pan and cook the garlic over medium/low heat until fragrant. About 5 minutes. Set aside. 4. In a large bowl, mix together almond flour, coconut flour, flaxmeal, salt, and baking soda. 5. In a separate bowl, mix together the eggs, olive oil, apple cider vinegar, and water. 6. Pour the wet ingredients into the dry ingredients and mix well. Add garlic and mix again. 7. Pour mixture into the prepared pan and bake for 30 35 minutes. 12
Savory Zucchini BREAD 6 One 8 4 loaf (16 slices) Ingredients 1 cup almond flour ⅓ cup coconut flour 2 tbsp milled flax seeds ½ cup coconut palm sugar 1 tsp baking powder ½ tsp baking soda 2 tsp oregano ½ tsp sea salt 1 cup grated zucchini 2 tsp lemon juice ¼ cup coconut oil, melted 2 eggs 1 tbsp vanilla extract 1. Preheat the oven to 350 F, and prepare a silicone bread baking dish using coconut oil. 2. Mix together the almond flour, coconut flour, flax seeds, palm sugar, baking powder, baking soda, oregano, and sea salt. 3. Grate the zucchini, squeeze the water out, and pat dry with a paper towel to get excess water out. 4. Add the zucchini, coconut oil, eggs, lemon juice, and vanilla extract and mix well. 5. Transfer batter to the baking dish and place in the oven immediately. 6. Bake for 60 minutes. 13
7 Carrot Cake One 8 4 loaf (16 slices) Ingredients 2 cups almond flour ¼ tsp salt ½ cup palm sugar 1½ tsp cinnamon ¼ tsp nutmeg ½ tsp ginger ¼ tsp cloves 1 tsp baking powder ½ tsp baking soda 3 eggs ¼ cup coconut oil, melted 2 cups grated carrots ½ cup raisins ½ cup walnuts 1. Preheat the oven to 350 F and prepare a silicone bread baking dish using coconut oil. 2. In a large bowl, mix together the almond flour, salt, palm sugar, cinnamon, nutmeg, ginger, cloves, baking powder, and baking soda. 3. Add the eggs, coconut oil, and carrots, and mix well. 4. Lastly, add the raisins and walnuts. 5. Bake for 50 minutes or until cake is cooked through. Let cool in the pan before removing. 14
2015