Breads (for all diets)

Even if you don’t eat gluten, or grains of any kind, you can probably still have some form of bread.

The “filler” can include:

• Wheat flour
• Ancient grains that still contain gluten, but are easier to digest for some – eg. spelt or kamut
• Non gluten grains such as rice, buckwheat, millet, quinoa or amaranth
• Other starches such as legumes, arrowroot, tapioca starch or green banana flour
• Coconut flour (which will need eggs)
• Nut flours
• And even cloud bread, based on just eggs

We’ll start with a gluten free bread which is a favourite toasted up at our Wellness Hub meetings.

Wholegrain Gluten Free bread

The trick with gluten free bread is to make the dough quite liquid and to let it rise for at least 5 hours, better 12 hours. For best results use freshly milled grains.

Ingredients for 2 loaves:

• 2 cups of brown rice flour 
• 2 cups of buckwheat flour
• 2 cups of tapioca starch or white rice flour
• 2 tb spoons salt
• 1 Tbs granulated Yeast, or if you have sour dough (this needs longer to rise), or both combined
• Chia seeds, linseed, sunflower seeds – to suit your taste (chia and linseed swell up and hold the bread together)
• You can add any other ingredients like sesame, herbs, nuts, dried fruit, etc

Mix everything together so you get a pretty liquid dough, let it rise, fill it in 2 forms, bake for 1 hour and 15-30 minutes. 

Let it cool down. Sometimes it will be a bit sticky on the first day, so you will have to wash the bread knife after cutting a few slices. It keeps in the fridge for about 10 days. 

Enjoy! Recipe by Konstanze.

Gluten grain based breads

• Traditional sourdough bread – Recipe from the Weston A Price foundation. Although made with wheat flour, the traditional preparation reduces a lot of the problem elements. Some people (but not all) who can’t eat commercial bread can eat a properly prepared sourdough safely.
• Another way to reduce the problem elements is to soak the flour overnight in yoghurt or something else acidic, as taught by Sally Fallon in Nourishing Traditions. This version is a bit easier than the full sourdough above. I’ve also played with making a soaked flour breadmaker bread.
• Soft milk brioche – yeasted bread, good for elderly or others who can’t chew much
• Irish soda bread – another standard wheat flour bread, but with no yeast. The flour isn’t soaked, so not as easily digestible, but ok for someone with a yeast problem.
  • Irish beer bread – also wheat flour

Gluten free grain based

• Fermented buckwheat bread – sourdough, but no starter needed
• Rice flour bread – with eggs, psyllium husk
• Irish soda fruit bread – gluten free variation, using a blend

Legume based Breads

• Lentil breads – like all legumes, lentils should be well rinsed, soaked for 12 hours, drained and rinsed again before preparing. If your chosen recipe says soak for less time than that, adjust to 12 hours. Three options below:
  • Red Lentil bread
  • Red lentil bread with brewers yeast
  • Lentil bread, with cottage cheese
• Chickpea bread

Starch free or low carb Breads

• Carrot almond bread – plus zucchini option, coconut flour option, fruit bread option & other variations – good for no starch diets
• Coconut flour & almond bread – with eggs and yoghurt or cottage cheese, plus info on other GAPS almond breads
• Pumpkin cashew loaf – good for no starch diets / variation: Banana cashew loaf
• Rutabaga (swede) and rosemary bread – gluten and starch free, low sugar, and gut friendly
• Cloud bread – made with eggs and cream cheese for low carb / keto diets
• Keto coconut flour bread – one of our members tells me this is good
• Keto Nutritional Yeast bread (video)
  • And this video has useful info about different flour options for keto breads

Natalie’s Wraps

More Wraps

• Tortilla wraps – if you’re ok with gluten
• Gluten free tortilla wraps – using a GF blend and psyllium
• 7 gluten free wraps – a range of ideas for different types of wraps
• Be Pure Egg wraps – GF & can be dairy free
• 2 ingredient egg wraps – if you don’t mind an eggy tasting wrap, these ones are even simpler
• Red lentil wraps – GF and vegan

Pizza bases

• Barb’s rye pizza base (to come)

Recipe posts compiled by Deb.
For more recipes, go to the Recipe Index page