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Natalie's gluten-free bread recipe

Natalie's gluten-free bread recipe

I was particularly proud and amazed at the simplicity of this bread recipe. Gluten-free breads are very tricky to master, if I do say so myself. After playing around with enough ingredients I found the perfect combo to make this bread. Please don't substitute one flour for another- having precise flours is KEY. Also, please please please DON'T use "all purpose gluten-free flour". It's just bad news. Stay away from the stuff and mix your own. Trust me.

/// Ingredients ///
1/4 cup flax meal
2 tbs ground chia seed
1 cup quinoa flour
1 cup almond flour
2 tbs coconut flour
1/4 tsp salt
1/2 tsp baking soda
1 tbs apple cider vinegar
1 tbs honey
1 tbs olive oil
1 egg
1 cup egg whites

/// Directions ///
Preheat oven to 350 degrees. In a food processor or powerful blender, mix flax meal, ground chia seed, and all of your flours. Begin to slowly add wet ingredients and eventually add everything else. You want to make sure everything is mixed thoroughly. Pour your mixture in a buttered 9x5 inch loaf pan and bake for 30 minutes. Let cool for 1 1/2 hour before slicing and enjoy! 

Yay!

 

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