A Grain-Free Bread Recipe From a Nutritional Biochemist
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Disclaimer: The information contained on this site is general in nature and for informational purposes. It is not meant to substitute for the advice provided by your own physician or other medical professional. None of the statements on this site are a recommendation as to how to treat any particular disease or health-related condition. If you suspect you have a disease or health-related condition of any kind, you should contact your health care professional immediately. Please read all product packaging carefully and consult with a healthcare professional before starting any diet, exercise, supplementation or medication program. Cosmetic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent disease. read less
Different diets work for different people. We’ve posted recipes for everything from lentil salad, herbal smoothies, and holiday recipes that can feed every eater at your table. There are a lot of different ways you can eat and be healthy.
Today we’re going to talk about one that has gained a lot of popularity lately—going grainfree.
Beyond avoiding gluten or avoiding wheat, some people are seeing really good results when they eliminate grains altogether. Reducing inflammatory conditions is one of the common outcomes you’ll hear from people who have gone this route.
One problem with going grain-free, though, is that some of the processed alternatives you’ll find in the grocery store aren’t much better for you, or in some cases are worse.
So you might try making your own grain-free recipes at home, maybe even attempting grain-free bread. If you’ve tried this, you know that it’s hard. Recipes you find online may not have been as thoroughly tested as you’d think. And exact measurements are really important when you’re doing any sort of gluten-free cooking.
Our friend Kelly Herring went though this. After being diagnosed with non-celiac gluten sensitivity, she delved into the world of gluten-free baking. It helps that she has a background in nutritional biochemistry… It’s an exact science!
She founded the company Healing Gourmet and wrote a book called Better Breads, which is where the recipe we’re sharing today comes from. Her book has 25 grain-free bread recipes, all thoroughly tested, beautifully photographed, and guaranteed to be a delicious part of your next meal. Plus, each recipe has nutritional info.
Kelly has a lot to say about bread. She narrows it down to 5 lies you’ve have been told about bread in this article.
Now, here’s a sneak peak into her book, with one of the tasty recipes:
Crusty Boule Bread Recipe
Originally from Better Breads, by Kelly Herring
Gluten-free, Dairy-free, Egg-free, Vegan, Paleo
- 1 cup almond flour (100g)
- 1 cup arrowroot flour (120g)
- ⅓ cup coconut flour (40 g)
- 1 tsp sea salt
- 2 tsp active dry yeast
- 1½ tbsp very finely ground chia
- 2 tbsp organic psyllium husk powder
- 1¼ cup filtered water
- 2 tsp maple syrup, coconut sugar, or honey
- 1 egg yolk + tsp water for egg wash (optional)
- In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour and sea salt.
- Heat water to 105–110°F. Add maple syrup and stir. Add the yeast and let stand 10 minutes. The yeast should bubble or foam. If it doesn’t, start over.
- Stir the finely ground chia and psyllium powder into the yeast mixture. Let stand 1 minute to thicken, then whisk.
- Pour the thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
- Put kneaded dough back in the bowl, cover with a damp kitchen towel and place in a warm spot to rise for one hour.
- Preheat the oven to 425 degrees F. Place a pizza stone in the oven to preheat.
- Divide dough into two balls. Place dough balls on a square of parchment paper or a pizza peel. Dip your hands in water and shape into nice rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
- Slide the prepared boules onto the preheated stone. Bake 35-40 minutes. PLEASE NOTE – baking time can vary – the measure of doneness is an internal temperature of 205-210 F.
- Let cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cool, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat in a 375 F degree oven for 5-10 minutes.
87 calories, 4 g fat, 1 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 13 g carbohydrate, 1 g sugar, 4 g fiber, 2 g protein
For 24 more recipes for all kinds of grain-free bread, check out Kelly’s article and scroll down to the bottom for information on how to get your own electronic copy of her book, Better Breads.