When I was growing up, I recollect gorging on bread. Bread was a sustenance in our household and I never held back. I am confident that some of my health issues come from my lack of self control when it came to bread. Until the last five years, I did not see anything wrong with consuming yeast filled foods all three meals of the day. Since discovering all natural eating, I have come to the conclusion that bread is not something to consume frequently. The combination of yeast and flour leave me with a dense stomach that is quite uncomfortable.
In fact, ever since I have gone gluten-free, I just avoid bread all together. The frozen gluten-free breads that I can purchase all lack moisture and some or their textures are interesting. Besides the fact that they cannot rival an all natural piece of whole wheat bread, their prices are extremely high. It is not worth paying a lot of money for something that is still dense in my gastrointestinal tract and does not tantalize my taste buds. There is not even a moment of indulgence.
I finally went out on a limb and tried my own all natural gluten-free, dairy-free bread that I could eat occasionally. To be brief in description, it was scrumptious fresh out of the oven. I expected it to be dense and course, but I was left with nostalgia. It is definitely going to be my go to bread when I want to intermittently desire a slice. This bread is best frozen after it has cooled. Make sure to put wax paper between each slice to ensure that it comes apart easily.
All Natural Gluten-Free, Dairy-Free Bread
- 2 1/2 cups Gluten-Free Flour Blend
- 2 tsp guar gum
- 1 tsp salt
- 2 tsp yeast
- 1 1/4 cups warm water
- 3 TBSP olive oil
- 1 TBSP honey
- 1/2 tsp freshly squeezed lemon juice or all natural bottled lemon juice
- 1 egg
In a mixing bowl, combine the yeast and the warm water. Stir with a fork. Allow to sit for 15 minutes.
After the 15 minutes, add the olive oil, honey, lemon juice, and egg. Mix together.
Next, add the guar gum and sea salt. Mix together. Finally, add the Gluten-Free Flour Blend. Mix together until the flour is stirred in and a dough is formed.
Grease a bread pan and pour the dough into the pan. (Gluten-free bread does not need to be kneaded. It does not form the air pockets like gluten flour. The dough will also be extremely sticky).
Allow the dough to rise for 45 minutes to 1 hour, or until the dough rises to the top of the bread pan (Mine took an hour). After the dough has risen sufficiently, place in a preheated 350 degree oven. Bake for 30-35 minutes until golden brown.
Remove the bread from the pan by sliding a knife around the sides of the bread to free it completely. Turn it over onto a towel and the bread will fall out of the pan.
When the bread has cooled, slice with an electric knife (I like to still have the bread warm, but it is easier to slice when it is cool). Eat immediately or freeze. To freeze, place wax paper between each sliced piece. If the wax paper is not between the bread, it will stick together and crumble as it is pulled apart.