I remember watching my Grandmother make bread as a child and the smell and taste of that fresh bread as it came out of the oven. Whenever she made bread, she'd freeze the extras so there was always bread in the house. I remember for a while she had a hacksaw hanging on the wall of the kitchen to slice off pieces of bread if we needed to use some of that frozen home-made goodness.
At some point in my adult life, I decided I wanted to learn to bake bread. I found this cool two-part video on YouTube. The woman kind of reminded me of my Grandmother and she was a great teacher on how to bake bread.
I did learn how to bake bread and we ate some wonderful homemade baked whole wheat bread... before I went gluten-free. I've looked at gluten-free recipes for bread but they all rely heavily on the fine starches that I just can't tolerate. So, when I happened on this recipe at Elana's Pantry, I had to give it a try. And, as usual, I started playing with the recipe. I wanted a recipe that would make a normal sized loaf and wanted something that would be at least a little similar to whole wheat bread. Here's what I came up. It's delicious. I can use it for toast or for a sandwich or even a burger. Enjoy!
Makes 1 regular loaf pan
1 cup almonds, ground
1 cup hazelnuts, ground
3/4 cup brown flax seed, ground
1/2 cup buckwheat flour
1 teaspoon Celtic sea salt
1 teaspoon baking soda
1 1/2 teaspoon cream of tartar
4 tablespoons olive oil
1/2 cup water
In a large bowl, combine almond flour, flax meal, salt, baking soda and cream of tartar.
In a separate bowl, combine eggs, olive oil, and water.
Stir wet ingredients into dry, and allow the dough to sit for 1-2 minutes to thicken.
Pour batter into a loaf pan. Bake at 350° for 30-35 minutes.
If you can wait, cool and serve.