You guuuuuuys! I’m SO excited. So I’ve been experimenting with homemade gluten-free bread for like, ever. Yes, I can just buy gluten-free bread from a grocery store easily these days, but the problem is, I get digestive issues with many of them. I have explained before that I have candida overgrowth, which means that I get symptom flares from eating any kind of yeast because it feeds the candida yeast in our gut. And yeast is an ingredient in most store-bought gluten-free breads. So I’ve been trying to perfect a bread loaf recipe without gluten, grains, or yeast for a while now.
Well, this past long 4th of July weekend, I finally made another attempt at it and I absolutely love how it turned out (finally!) and I had to share it with you.
Just like many gluten-free breads, especially without yeast, this bread won’t rise like a normal loaf. It’s a bit flatter, but it’s still light and fluffy tasting. If you want a full-sized loaf, I suggest you try doubling the recipe and then adjusting the baking time.
I don’t crave bread all that much, but I am obsessed with avocado toasts (follow me on Snapchat to see my avo-creations), and sometimes you just need a vehicle to scoop up some liver pâté or delicious paleo hummus. If you have digestive issues from candida, I highly recommend you try out this bread. It’s absolutely delicious!
Ingredients
- 2 cups almond meal
- 1 cup tapioca flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 2 eggs
- 1/2 cup full-fat coconut milk
- 1/2 cup water
- 1 tbsp raw apple cider vinegar
Instructions
- Line an 8-inch loaf pan with parchment paper
- In a large mixing bowl, stir together almond flour, tapioca flour, baking powder, baking soda, and sea salt.
- In a separate bowl, whisk eggs, coconut milk, water, and apple cider vinegar until they are mixed well.
- Pour the wet mixture into the dry mixture and stir together well.
- Pour the mixed batter into the lined loaf pan.
- Preheat oven to 350 degrees F while you let the dough sit for 10-15 minutes.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Let cool for 30 minutes, then take out the bread by pulling on the parchment paper flaps.
- Slice before serving. These are even better toasted!
Hi Jean!
The bread is delicious and it’s yeast free.I love it! :)I don’t eat or use yeast. I’m gluten intolerance. I can’t eat any grain, wheat, flour,corn, soy,syrups the list is endless. This bread is perfect for me. Thank you so much for sharing your recipe!!
Please share more! 🙂
Stella.
Thank you so much! So glad you enjoyed it. 🙂
Is the cocnut milk from a carton, like what you would use for cereal. Or the canned cocconut milk used in many asian dishes?
It’s the canned version!
I just saw an allergist and found out I am yeast intolerant. For years, I thought it was wheat intolerance, but I have no sensitivity to the grains, just the yeast! Who knew!? Many recommendations I have found say to avoid vinegar and vinegar based products. Is the apple cider vinegar an issue for you?
It has never been an issue for me personally. I only use fermented apple cider vinegar “with the mother” which actually has been amazing for my digestion.