Home baked Gluten-free Bread
The secret ingredient that you may not be thinking to add to your gluten-free baking is Apple Cider Vinegar. It may sound strange, but if you have ever experienced any trouble in getting your gluten-free breads or cakes to rise, it is worth it to try those recipes again with the addition of a small amount of ACV.
When added to baking, unfiltered and unpasteurized Apple Cider Vinegar helps to strengthen dough, making it more springy in the way that regular bread is, and allowing it rise much more easily. In fact, this can be achieved even in gluten-free breads that do not contain yeast.
If you are looking to experiment with this, here is an easy and simple bread recipe that is gluten AND yeast free.
(you may also notice that this bread doesn’t contain sugar or honey or any kind of sweetener. This is because I find that the addition of the coconut flour makes it naturally sweet enough)
2 cups all purpose gluten free flour (or your favourite blend of gluten-free flours for bread/baking recipes)
1/4 cup Omega Nutrition Golden Flax Flour
2 tbsp Omega Nutrition Virgin Coconut Flour
1 tbsp ground organic chia seeds
1/2 tsp baking soda
1/4 tsp Himalayan pink salt
5 organic free range eggs
1 tbsp Omega Nutrition Coconut Oil, melted (plus extra for greasing your loaf pan)
1 tbsp Omega Nutrition Apple Cider Vinegar
Pre-heat your oven to 350 degrees Farenheit.
Grease your loaf pan with a small amount of Coconut Oil.
Start by mixing all of your dry ingredients in a stand up mixer if you have one. If you do not, then a food processor will work just as well.
When the dry ingredients are well combined, add in your melted coconut oil, the ACV, and your eggs. Continue mixing.
Transfer the batter to your greased loaf pan and bake for 30 minutes.
After 30 min, test by sticking a toothpick in the centre. If the toothpick comes out wet and sticky, put it back in for 5 min and then test again.
As with most gluten-free baked goods, you will want to let it cool considerably before trying to remove it from the pan. If possible, I suggest letting it cool for at least an hour. As tempting as it might be to slice into it right away, you want it to firm up enough before moving it.
Transfer to a wire cooling rack and cover with a tea towel when you aren’t slicing or eating.
Freshly baked bread doesn’t last long in our house, but if you have any leftover, I would recommend wrapping it in parchment or plastic wrap and keeping it in the fridge.