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Basic Gluten Free Loaf

Written by Lee on . Posted in Breakfast, Recipe Book

2½ cups blanched almond flour
½ teaspoon baking soda
1 tsp bicarb of soda
3 eggs beaten
1 tsp stevia powder
½ teaspoon apple cider vinegar
pinch sea salt

Preheat oven to 180 degrees celsius
Grease a small loaf pan
Combine dry ingredients in a bowl
In a separate bowl place eggs and apple cider vinegar and combine
Add wet ingredients to dry and stir
Spoon the mixture into loaf pan
Bake for 50 mins until set
Cool on wire rack

Comments (17)

  • Lidwina

    |

    Hi
    There seems to be a few lines missing here.
    What do you do after combining the dry ingredients.
    A suggestion Have you thought of going into school and doing a kids menu /birthday party etc to get the idea across that healthy foods are delicious. Lidwina

    Reply

    • lee

      |

      That’s a great idea Lidwina thank you. Here is the method:

      Preheat oven to 180 degrees celsius
      Grease a small loaf pan
      Combine dry ingredients in a bowl
      In a separate bowl place eggs and apple cider vinegar and combine
      Add wet ingredients to dry and stir
      Spoon the mixture into loaf pan
      Bake for 50 mins until set
      Cool on wire rack
      Slice when cool

      Reply

  • Stephanie

    |

    So, is it 1 teaspoon of baking soda plus 1/2 teaspoon of baking soda (bicarb)? (I just wanted to make sure it wasn’t a typo.!) Thanks!

    Reply

    • lee

      |

      Sorry it should be 1 tsp bicarb of soda and 1/2 tsp baking powder.

      Reply

  • Rebecca

    |

    Hi Lee,

    I was just wondering how many serves you would recommend this recipe makes, and how long would it keep for? I’m just thinking of the caloric values as well. Thanks

    Reply

    • lee

      |

      It makes one loaf and it stays ok in the fridge for up to a week you could also freeze it. I don;t count caolries so not sure on this one.

      Reply

  • Monica

    |

    Hi Lee!!
    I love your blog is superb! Any advice to use other flavour? My 2 years old Neumologist said no nuts until 5. What flavour could i use instead?
    Thanks
    Monica

    Reply

    • lee

      |

      Hi Monica, thank you 🙂 you could use another gluten free flour like rice flour?

      Reply

  • ECNC

    |

    Just made this! It’s delicious. I have no idea what the difference between almond meal and almond flour is but I made mine by blending blanched almonds I had on hand.

    Reply

    • lee

      |

      They are the same thing you can also add fruit to this basic recipe too 🙂

      Reply

  • Breakfast

    |

    wow really nice ..At this time just say thanks for sharing great information .
    Wait your new recipes update .

    Reply

  • Tina

    |

    Hi Lee
    Do you have an alternative to apple cider vinegar for acid reflux sufferers? I cannot tolerate apple cider vinegar at all at the moment.
    Thanks

    Reply

    • lee

      |

      You can omit it if you like

      Reply

  • Lisa Norman

    |

    Hello Lee I had hoped to find your Chia and Flaxseed bread recipe on this site. Your Heal Your Gut book refers to it. Can you please post the recipe? I note it is your favourite bread! I have only just discovered your books – what a joy to read! Thank you.

    Reply

  • Nolsy

    |

    Hi Lee,
    Thanks for your blog! I would just like to know if the stevia addition is optional? I am not too keen on stevia (the flavour profile is not my cup of tea). Does this loaf need a sweet element?

    Reply

    • Lee

      |

      Hi Nolsy, the stevia is optional but it does make it taste a little sweeter. You may want to try a different sweetener like honey, rice malt syrup or coconut sugar. You can just leave it out and see how you go!

      Reply

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