Do you feel like eating a loaf of bread without the guilt and fear of getting sick? Make this gluten-free, lactose-free and sugar-free bread that goes perfectly with strawberry jam or butter.
Excess carbohydrates can hinder your weight loss process because they are a high source of sugar. Challenge yourself to make your own sugar-free, gluten-free and lactose-free bread.
The presence of gluten in some foods can be lethal for those who are intolerant to it. There are around 0.5% to 1.0% of coeliacs in the world, whose intestines are unable to digest gluten and who, if not avoided, may even lose part of their intestines.
Lactose intolerance is becoming more and more common among people. Because they don’t have the enzyme lactase, they can’t digest milk and suffer from a lot of flatulence and diarrhea, although for those who are lactose intolerant, milk tends to make them more bloated, making it more difficult to lose weight.
Ingredients
1– 2 cups gluten-free flour blend
– 1/4 cup ground flaxseed
– 1/4 cup chia seeds
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 3 eggs
– 1/4 cup olive oil
– 1/4 cup unsweetened almond milk (or any other dairy-free milk)
– 1 tablespoon apple cider vinegar
Instructions
1. Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper, leaving some overhang for easy removal later.
2. In a large mixing bowl, combine the gluten-free flour blend, ground flaxseed, chia seeds, baking powder, baking soda, and salt. Mix well to combine.
3. In another bowl, whisk together the eggs, olive oil, almond milk, and apple cider vinegar until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. If the batter seems too thick, you can add a little more almond milk, one tablespoon at a time, until you reach your desired consistency.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake in the preheated oven for 40-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely.
8. Once cooled, slice and serve your delicious gluten-free, dairy-free, sugar-free bread! Enjoy it plain, toasted, or with your favorite toppings.
This bread is perfect for those with gluten, lactose, and sugar sensitivities, and it’s incredibly versatile. You can also customize it by adding herbs, seeds, or nuts to the batter for extra flavor and texture.
Make your gluten-free flour blend
Ingredients:
- 2 cups (290g) white rice flour
- 1 cup (120g) brown rice flour
- 1 cup (120g) potato starch (not potato flour)
- ½ cup (60g) tapioca flour (also known as tapioca starch)
- ½ cup (80g) sorghum flour (optional, for added nutrition and flavor)
- 1 teaspoon xanthan gum (optional, helps with binding)
Instructions:
- Combine the Flours:Â In a large mixing bowl, add the white rice flour, brown rice flour, potato starch, tapioca flour, and sorghum flour (if using). Mix well with a whisk to ensure all the flours are evenly distributed.
- Add Xanthan Gum (Optional): If you’re using xanthan gum, add it to the mixture and whisk thoroughly. Xanthan gum acts as a binding agent that helps give structure to gluten-free baked goods, similar to what gluten does in wheat flour.
- Store:Â Transfer the flour blend to an airtight container or a large jar. Store it in a cool, dry place or in the refrigerator for longer shelf life.
- Use in Recipes:Â Substitute this blend cup-for-cup in most recipes that call for all-purpose wheat flour. Depending on the recipe, you may need to adjust the amount of xanthan gum used (if not already included in the blend), especially for items like bread or pizza dough that require more structure.