Vegan, Gluten-Free Bread

November 2, 2015

There is so much out there about the “fad” of going gluten-free. Many people feel amazing cutting it out of their diets, others don’t notice much of a difference. Gluten is a fairly common food creating a delayed-response food sensitivity (called an Immunoglobulin G or IgG response) and conducting a food sensitivity panel is one of the best ways to discover if this is at the route of your fatigue, digestive or skin concerns and/or brain fog. Interested in learning more? Book an appointment with me to find out more about what you might have sensitivities to in your diet.

When gluten comes up position on a food sensitivity panel, inevitably, my patients will lament “do this mean no bread!?!?” Yup, but this vegan, gluten-free bread recipe is so good that it pulls even the biggest bread lover through the 3-month elimination phase involved with the food sensitivity results. Not only does it taste great, but it will make your entire house smell like a bakery! Hardest part of this recipe? Not eating the entire loaf in one sitting! Enjoy!

Vegan, Gluten-Free Bread Recipe

  • 3 tablespoons of psyllium husk
  • 1 cup of warm water
  • ¾ cup of non-dairy milk (I used almond or coconut)
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of coconut sugar or agave nectar (or honey if not vegan)
  • 2 tablespoons olive oil
  • oats
  • 1 cup of finely Gluten-free oat flour
  • 1 cup rice flour
  • 1 tsp of sea salt
  • 1 tsp aluminum free baking powder
  • 1 tsp aluminum free baking powder

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