I had Tania Hubbard’s gluten-free bread recipe on my to-do list for absolutely ages. I am kicking myself that I didn’t make it earlier. Tania is the recipe genius behind Gluten Free Grain Free Co and an expert in gluten-free cooking!
This bread is really quick and easy to make in the thermomix and it tastes amazing. The texture is great and it holds together well, making it perfect for sandwiches. It’s just as nice fresh as it toasted and it’s full of flavour. This recipe is going to become our daily bread.
Even the kids liked this one. The Natural New Age Dad says it is the best bread he has tasted in ages. High praise indeed!
Tania has kindly let me share the recipe with you. I have thermomified it and doubled the recipe to make a good-sized family loaf. If you don’t have a thermomix, please refer to Tania’s recipe.
Tania’s Almond and Chia Bread
Vital Stats: gluten-free, grain-free, vegetarian, dairy-free, soy-free
Okay, so this is what you need:
2 cups organic almonds
4 tablespoons organic chia seeds
3 tablespoons of filtered water
1 1/2 cups arrowroot or tapioca flour
2 teaspoons bicarbonate of soda
2 pinches of salt (I like to use pink Himalayan salt)
6 organic eggs
4 tablespoons apple cider vinegar (with the mother)
Okay, so this is how you do it:
Preheat the oven to 175°C. I put my oven onto gentle bake, not fan forced. Line a bread tin with baking paper.
Add the chia seeds to the water, mix well and set aside.
Process the almonds to make almond meal – speed 7 for 10-20 seconds. Be careful as you don’t want to make almond butter! I heard a good tip to freeze your almonds first to get the almond meal fine, so I will try that next time.
With a sifter over the top of the thermomix, add the bicarb and arrowroot and sift in.
Add the salt and mix on speed 5 for about 10-20 seconds so it’s well mixed through.
Add the eggs, the vinegar and the chia. Mix on reverse, speed 5 for 20-30 seconds until well combined.
Pour batter into the tin and whack in the oven.
Bake for 50-60 minutes. Tania says the bread should be “firm to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch.”
Cool on a wire rack. Slice thinly with a bread knife. Enjoy.
Many thanks to Tania for sharing this recipe.