Easy Gluten Free Bread / Cake “Base” Recipe
There’s compelling evidence that if you have gastrointestinal issues (GI) / Irritable Bowel Syndrome (IBS) or just generally experience any stomach pain/discomfort, bloating, loose stools,etc. then removing gluten from your diet may well improve the symptoms. Add to that the fact that standard bread is just very fattening and unhealthy anyway and you have a good reason to try gluten free bread. The trouble is gluten free versions of bread are rediculously expensive and still contain ingredients that you should really try to avoid such as added sugar.
Fear not! This simple gluten free bread / cake “base” recipe is here to save you and is so easy even a novice cook should have no problem making it.
We call this the “base” recipe as it is fairly basic and does not really contain a lot of flavour but it will give you that bread “feel” when you eat it and if you toast it and add some lightly salted butter then you may not want to progress to more flavoursome variations!
So have a try and see what you think then come back for additional variations that we will be adding in the near future including: gluten free seeded breads, chocolate cakes and garlic bread!
Home Made Gluten Free Bread / Cake “Base” Recipe
- 1 cup organic golden linseed
- 3 whole Pastured Eggs and 2 egg whites (why pastured?)
- 1/2 teaspoon of baking soda
- Juice from 1/4 of a lemon
- Preheat oven to 150 centigrade (300 fahrenheit).
- Use a coffee grinder to grind the linseeds into a powder. I use the Tefal coffee grinder as it seems to create a perfect “flour” and you can use it for grinding coffee beans too!. In fact I have 2 of them as I keep one for grinding curry spices too!
- Put the ground golden linseed into a large glass jar and add all the other ingredients.
- Mix using a hand blender
- Spoon the mixture into a loaf tin. We prefer to use the WellBake Large Silicone Loaf Pan as it never sticks and is really easy to clean. Beware of the cheaper silicone loaf tins as they are not very sturdy and tend to go out of shape in the oven.
- Bake for about 25 minutes. You can test it is ready by pushing a metal skewer into the mixture. If there is any wet mixture on the skewer then you need to leave it a bit longer.
- Remove the loaf from the tin and place on a baking tray to cool for at least 30 minutes
You can slice this and freeze the slices so they are readily available to be toasted when you are in need of a snack or it will keep in the fridge for 3 days or so. Just remember that this recipe doesn’t have any nasty preservatives in it so it may go off quickly if you leave it out in the kitchen.
We will be working on more bread and cake recipes using this as the base mixture so please “like” our Facebook page to keep up to date.