Wheatless Bread Do-Over

Posted on July 16, 2013. Filed under: Food Made Simple, Health | Tags: , , , , , |

Food - Wheatless Bread Again 2Ok, so I have eliminated wheat from my diet for exactly 1 month now.  I made bread once before that turned out pretty well except it was quite flat.  Today I am doubling the recipe to try to get it taller and I’m substituting some of the almond flour for spelt flour.

What is that?  “Spelt, also known as dinkel wheat, or hulled wheat, is an ancient species of wheat from the fifth millennium BCE (Wikipedia.org).”  Now, let’s review a couple of things before you start informing me that this is wheat, ok?  First, I am not trying to be gluten-free since I’m not doing this because of any disease caused by gluten.  Second, the purpose of avoiding wheat, as explained by Dr. Davis in his book, Wheat Belly, is to stay away from modern wheat that has been hybridized too many times for human health in just the last 50 years.  I think this means that something like spelt, which is quite ancient, could be all right for me.

Food - Wheatless Bread Again 1I think this one turned out better.  It is taller and still quite nutty and tasty.  I’m going to try these flours with a yeast recipe next time.  I promise to report!

Wheatless Bread

Ingredients:  (Already doubled here)

1 Cup Coconut Flour

1 1/4 Cups Almond Flour

1 1/4 Cup Spelt Flour

1/2 Cup Ground Chia Seeds or Flaxseeds

7 Eggs

1/2 teaspoon Sea Salt

8 Tablespoons Coconut Oil

2 Tablespoon apple cider vinegar

1 teaspoon Baking Soda

Instructions:

1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.

2. Combine wet and dry ingredients.

3. Plop into a greased loaf pan and smooth the top.

4. Bake at 350 degrees for 40 to 50 minutes.

5. Let cool before slicing.

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