For most people taking bread out of the diet seems impossible! Believe me, I love it just as much as the next person, but after taking grains, gluten, yeast and sugar out of the diet I saw a profound impact on my health. After the initial shock of taking this staple out, I began to feel better and my cravings drastically subsided.
There really are not very many options on the market that don’t have these 4 main ingredients. Sure you can find gluten-free, but that really means very little. These substitutes are usually loaded with corn, yeast and sugar. Determined as I am (stubborn as my husband puts it), I was out to find a delicious, healthy option. Elana from Elana’s Pantry is the queen of almond flour. Her bread recipe was delicious. I decided to tweak hers and set out to make a bread that had a lighter texture and cooked quickly. After many variations, I have found a winner. This is one of my most requested recipes!
As I always say, healthy eating is not just about taking things out of the diet, but adding in satisfying, nutrient-dense options that promote health, but also fills the need for our familiar comfort foods. This is the key to making it a lifestyle instead of a New Year’s resolution. The beauty about this gluten-free, Phase 1 bread recipe is that it is quick and easy to make and you can tailor the seasonings to your liking. No kneeding or rolling required, just spread the batter onto parchement paper, pop it into the oven and it’s done in just 8 minutes! This versatile grain-free bread can be made into a sandwich, use it as a side with a steamy cup of soup (like my Immmune Boosting Broccoli Almond Soup) or use it like pita to dip into your favorite hummus or pesto.
Quick and easy! This simple flatbread is sure to satisfy your bread cravings. It is Phase 1 friendly, gluten-free, grain-free and yeast-free.
- 1 ½ cups blanched almond flour
- ¾ cup tapioca flour
- 1/3 cup (2 TBS whole seeds) ground flax or ground chia seeds
- 1 teaspoon xylitol or raw honey or 7 drops liquid stevia
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 3 organic eggs
- 1/3 cup plain organic yogurt, preferably full fat or low fat
- Any dried herbs with sea salt– Italian seasoning, Frontier Adobo Seasoning blend (my favorite!), or whatever seasoned salt you like
- Pre-heat oven to 350º
- In a large bowl, combine almond flour, tapioca, ground flax or chia, xylitol, baking soda and salt.
- In a small bowl, blend eggs and yogurt with an electric mixer for about 30 seconds.
- Add the egg mixture into the dry ingredients and use mixer or stir to combine until it forms a sticky, wet dough.
- Pour batter onto a 12×16 jelly roll pan/cookie sheet lined with parchment paper or a silicon baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.
- Sprinkle herbs of choice and sea salt (if you’re using a salt-free seasoning blend) evenly over dough.
- On center rack of oven, bake at 350º for 8 minutes, or until a toothpick inserted into the center comes out clean. Don’t over bake or it will be too dry.
- Cool and cut into desired size. I like using a pizza cutter to do this.
Storage: I wrap my bread in parchment paper and then seal it in a Ziploc bag. I prefer to store mine in the refrigerator to keep it fresher for longer.
Freezes beautifully in parchment paper and a ziploc.
The number of servings vary depending on what you are using it for and how big the slices are.
Phase 1 Friendly
Make a sandwich with pesto, turkey, tomato and spinach or toast it and top with some almond butter.
Use it as an appetizer or side and dip it into some olive oil mixed with some herbs and spices, hummus or just a little butter. Use your imagination the possibilities are endless!