A year and a half ago, when I started my grain free diet, I thought that I would never again enjoy the sponginess of fresh bread. I was sure that gluten is necessary to lock the gasses that the yeast releases once it’s fed with sugar. I was surprised then when I found a recipe of grain free bread made with yeast. Apparently it is possible to make yeast bread without gluten. The recipes that I found online required all sorts of ingredients and steps that I didn’t feel were necessary to create successfully GF spongy bread. And thus began my experimentation to see if I could simplify the process. After several attempts of trying different ingredients, quantities, and processes I have reached my final recipe. I kept this recipe basic, but feel free to add your favorite toppings to it – cheese, onion, olives, rosemary, etc. Use your imagination to make it your own.
Preparation time: 10 minutes
Resting time: 30 minutes
Baking time: 25-30 minutes
1½ cup almond flour
1½ cup arrowroot flour
2 tbsp dry yeast
2 tbsp ground flax seed
1 tbsp sugar (I used coconut sugar)
1 tsp salt
1 cup lukewarm water
¼ cup olive oil + 2 tbsp
Mix dry ingredients.
Add water and ¼ cup oil and mix.
Pour batter into a well-greased 8 x 8in/20 X 20cm pan.
Brush or spray top with 2 tbsp oil.
Let rise in a warm place for 30 minutes or up to an hour.
Heat the oven to 375F/190C. Bake for 25-30 minutes.
Let cool before serving.