Saturday, July 30, 2011

Easy Gluten-Free Bread

Giving up bread is sooo hard, especially when you live with people who love bread and pastry and especially if you live in the French culture where life without baguettes, croissants, pains au chocolat and other goodies cannot be imagined.

I've tried all the ready gluten-free breads I can buy and they range from alright when toasted and smothered in something that can kill the taste to inedible under any circumstances. So I decided that baking my own was the only way to go.

Thankfully, bloggers like Elana are out there to perfect healthy recipes and share them with us. :-)

Last night, I made Elana's Simple Bread. I happened across it and had all the ingredients plus it really did look simple. When I tried it last night I thought it tasted strange - I guess I was expecting something more like a baguette so my expectation was clearly unrealistic. :-)

It did bake into a loaf of bread though and that is amazing. It amazes me that these ingredients made any sort of bread. I mean, it's mostly almond flour! :-)

This morning I made french toast out of it and had it with maple syrup and bacon - delicious.

I believe that Elana has developed a better recipe for bread - I'll try it as soon as I get my hands on some flaxseed meal, probably after our trip to the UK.

I'm still on time to enter this into the July edition of Whip up Something New!, hosted by Margot. Check out the other recipes and add your own here.

1 comment:

NoKas said...

How about going to this activity within the frame of the "Slow Food Brussels 2011":

Dégustation de muffins bio sans gluten et sans lactose

Date et heure : mercredi 21 septembre de 14h00 à 18h00
- Adresse : Allergoshop
 - Chaussée de Wavre 1588, 1160 Bruxelles
 - Tél. +32 (0)2 771 00 13
- Prix : gratuit
- Heures d’ouverture du magasin : Ouvert du mardi au samedi de 10 à 18h.
 Nocturne le jeudi jusqu’à 20h.
- Réservation : il n’est pas nécessaire de réserver à l’avance.
- E-mail :

If you're interested, let me know. Alex has my contact. Cheers, Ana