Living on a grain free diet can be a challenge; however it can provide innumerable health benefits. Statistics show that people suffering from Celiac Disease, Gluten Sensitivity, Colitis, and Chron’s Disease benefit from a diet without grains. Since my family suffers from Celiac Disease, I am always searching for, and developing new and healthy recipes for my grain free family.
Yesterday the weather was beautiful on our mountain; the heat wave had broken, and the humidity was low. For the first time in quite a while I wanted to bake, and of course the D-Man wanted bread. I had not yet developed grain free bread that I thought was worthy of sharing with you, but yesterday I made a loaf that was more than palatable. The one thing you must keep in mind is that without any form of gluten (all grains contain gluten); your bread will be dense. I will continue to search for ways to make bread with a lighter consistency, but till then this bread is a healthy and safe and tasty alternative. I slathered a slice with home made butter, but my friend Kathryn suggested Raw Goats Milk Cheese, and I believe that would be wonderful option!
3 ½ Cups Almond Flour
¼ Cup of Butter (melted)
1 teaspoon Baking Soda
1 Cup of Plain Yogurt
½ teaspoon of Celtic Sea Salt
1 Tablespoon Flax Meal
Note: You can also add spices of your choice (I added about 2 teaspoons of organic Italian Seasonings and it was wonderful).
Preheat oven to 350 degrees
Grease Pan(s) lightly with shortening of choice (I used Virgin Coconut Oil).
Mix all ingredients together in a food processor for approximately 3 minutes.
Pour or spoon mixture into pan and spread evenly
Bake for approximately 45 minutes or until a toothpick inserted comes out clean.
Let cool in pan for at least 30 minutes.
NOTE: I used a glass 8×4 loaf pan and the size was perfect for this recipe.
Eat Real Food and Be Healthy,