Gluten free, low carb & vegan bread09 July 2020
After being diagnosed with Hashimoto’s I removed gluten from my diet as this was a big trigger for me and caused flares in my symptoms. I also have PCOS (Polycystic ovary syndrome) where insulin and insulin resistance can be a driver in the condition so I generally try to follow a lower carbohydrate diet.
Low carbohydrate and gluten don’t exactly go hand in hand with bread, and supermarket gluten free breads tend to be full of artificial chemicals and are extremely dry. So I set myself the task of creating a gluten free, low carbohydrate bread that tasted great and I could incorporate into my diet without it being a ‘special treat’.
Most bread alternatives out there, shop bought or home made, tend to rely on egg as a binder. I have managed to make this bread egg free as I know many (including me) can be sensitive to eggs or are opting to follow a vegan lifestyle.
The almond and pumpkin flour compared with other flours reduce the carbohydrate content whilst boosting the healthy fats, protein and fibre content. Additional fibre is added through the psyllium husks and chia seeds, which also increase your healthy fats alongside the olive oil.
- 1 cup almond flour
- 1 cup pumpkin flour (grind pumpkin seeds to flour consistency in food processor)
- ½ cup coconut flour
- 1⁄3 cup psyllium husk
- ¼ cup chia seeds
- 1 tbsp baking powder (check GF)
- Pinch of salt
- 2 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 2 cups of warm water
- Pumpkin seeds or other nuts or seeds to sprinkle on the top
- Preheat the oven to 200°C
- Grease a standard sized loaf tin with olive oil
- Mix together the dry ingredients
- In a separate bowl, mix together the wet ingredients then slowly add the wet ingredients to the dry ingredient. Mix thoroughly
- Remove the dough from the bowl and knead for 1-2 minutes until it comes together in a ball. If the dough is very sticky, add 1 tsp of psyllium husks at a time but only after working with the dough for 2 minutes.
- Form the dough into a round oblong shape and place in the greased loaf tin (don’t flatten)
- Sprinkle a handful of nuts/seeds on to the top and lightly press into the dough
- Bake for 50 minutes, placing foil on top of the loaf after 30 minutes so it doesn’t burn. Before removing from the oven, insert a skewer into the middle of the bread and check it comes out cleanly
- Remove from the loaf tin and leave to cool before slicing
Can be stored up to 1 week in an air sealed container or up to 1 month in the freezer