by Carol Little R.H.
It was on a beach in Mexico, under a palapa, when I finally settled down to read "The Wheat Belly" book, by cardiologist William Davis, M.D. This isn't a book review but I do recommend this book. The first chapters talk about wheat; plain and simple and all of the 'genetic changes' throughout the last century and then moves into the reasons WHY people have difficulty eating modern wheat with its inflated gluten content. It wasn't all new to me, as it's common knowledge in herbal + alternative health circles, that wheat, sugar, corn, and dairy are amongst the top 'irritants' or culprits in the epidemic of food sensitivities that we notice around us today. I did learn lots, though, and was inspired to head down that 'gluten-free' road for a stroll. Always on the look out for a delicious gluten-free bread for starters..
Home again, I purchased the "Wheat Belly Cookbook" also by William Davis, MD and found many ideas to incorporate into our menus at home. Since then, I've found more resources as well as excellent ideas online.
I do, however have a couple of favourites that I have revised and made repeatedly so I'd love to share them over the next while. These books are available at major booksellers ~ or click + order here:the Wheat Belly
or theWheat Belly Cookbook
(Should you order these books here, I will receive a small commission; this doesn't change the price you pay)
I love the idea of a basic recipe which can be easily modified to suit the need or mood. This is a starting place for many variations. This version, as is, is delicious, warmed up or toasted, can accompany a yummy soup, or can be eaten simply in an open-faced style. We have enjoyed it with several toppings as well as the most simple of all: a slather of fresh unsalted butter.
The most memorable for me personally, are mashed avocado/lime + a dash of sea salt with fresh herbs. Also with fresh, in season tomatoes and cucumbers with S+P.
Here's this basic recipe Delicious Gluten-free- bread adapted from Wheat Belly cookbook:
Delicious Gluten-Free Bread
This is definitely one of my go-to gluten-free bread recipes. It is easy + very adaptable!
CuisineGluten-Free
Keywordgluten-free
Author from Dr. William Davis
Ingredients
- 1 ¼cupsalmond flour
- ¼cupplus 2 tablespoon chickpea flouraka garbanzo beans
- ¼cupground flax seeds
- 1 ½teaspoonbaking soda
- 1teaspooncinnamonoptional
- ¼teaspoonsea salt
- 5eggs separated
- ¼cupbuttermelted
- 1tablespoonbuttermilk
- 1tablespoonXylitol or 4 drops liquid Stevia
Instructions
Preheat the oven to 350 degrees
Grease an 8.5 x 4.5 inch loaf pan
Combine the first 6 ingredients in a food processor.
Pulse until well blended.
Separate the eggs.
We will use the entire egg, but yolks first.
Add the egg yolks, butter, buttermilk, and the sweetener you are using..In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form.
Add the egg whites into the flour mixture.
The egg whites need to be evenly distributed.
The best way to do this is to again, use the pulse option on the food processor.
It's best not to run the machine at a constant speed.
Spread the mixture into the greased pan and bake for 40 minutes(or until a toothpick comes out clean when inserted into the centre).
It’s very tasty, as above but can be 'changed up' with a variety of delicious options.
We’ve added 1 cup of sharp cheddar (and would add more next time) plus a couple of tablespoons of chopped basil or thyme or simply "Italian/Pizza seasoning" (by the way -->½ cup cheddar for the batter plus reserved ½ cup old cheddar for the top)
I have also used cheddar plus Parmesan or Romano and/or garlic powder. Whatever savoury herbs or spices happen to be on hand and appeal to you as a combination. I've added rosemary or chopped parsley or finely chopped chives.
My favourite to date? Chopped sun-dried tomatoes, basil, black olives + "herbes de Provence" with a teeny tiny hint of lavender.....Try IT!! The next time I make this one, I'm going to add some un-salted sunflower or pumpkin seeds ~
The loaf is also delicious with another twist ~ ½ cup raisins, nutmeg, cinnamon, all-spice. It's easy to see that many delicious combinations are possible!
What's your favourite DELICIOUS GLUTEN-FREE BREAD ?? Please share!!
green wishes ~ to your health! Carol
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Reader Interactions
Comments
Janice
May I also suggest Grain Brain, by Dr David Perlmutter.
Brenda
Hi!! Is there an substitute for the buttermilk?? Perhaps some almondmilk?? I dont eat dairy but wild like to try the recipee.
Reply
Lavana Fitzgerald
I am looking for a recipe for sour dough coconut flour bread. Just coconut flour, water and salt.
I can buy it at a bakery, but at $7.00 for a relatively small loaf it is pricey.Reply
Denisa
Hello, this recipe sounds delishious, however, is it possible to replace a chickpea flour with something else? I have a hard time finding it where I live.....Thank you!
Reply
Kim
Can you substitute flax with chia seed?
Reply
Sarah
Hi, i was wondering if i could replace the butter & buttermilk with coconut oil?
Thanks!Reply
gemma
i'm another one with food allergies, although to nuts, and trying to find alternative recipes without nuts/almond flour in them is proving difficult. What could I swap for the almond flour here?
Reply
Bill Sabat
Sounds great,but is there any chance of substituting coconut milk for buttermilk? Thanks,Bill
Reply
Karen
Can you make this bread without the eggs because I can't eat eggs.. I have a ton of food allergies.....
Thanks,
KarenReply
carollittle
HI Karen ~ The eggs are a big part of this particular bread; the volume created by the whipping of the egg whites is 'key' to the success of the bread. I will check with colleagues and see if we can find a solution for you! Thanks for your question. Carol
Reply
Marilyn
I also, can't have eggs, would love to make this without eggs....
Reply
karen shaw
I too also need a bread without eggs, I can eat the wheat belly recipe but my son is allergic to eggs as well. The store bought gluten free bread is awful
Reply
