At last, a recipe for gluten-free bread that works! It was a long journey to get here… But lucky you can cut straight to the chase 🙂
This gluten-free bread recipe allows for common bread replacement in pretty much everything you need it for. It works well from sandwiches to pizza bases. It’s like a thin flat bread and it is light and airy, unlike so many other ‘gluten-free’ breads. It is also high in protein and low in carbohydrates, which gluten-free breads tend not to be. My favourite way to serve it is with a warm homemade tomato salsa (just sauted onion with garlic plus a carton of plum tomatoes seasoned with herbs and reduced on the hob until thick), pesto and olive tapenade. It is very tasty this way but you can also serve it with mashed avocado/guacamole, tahini, hummus, nut butters, cream of aubergine etc. It works well with pretty much anything that you would serve on bread.
So here is one of my very favourite creations and the best gluten-free bread I’ve come across:
150g coconut cream (or soft cream cheese)
1 tbsp olive oil (or tarter sauce)
150g millet flakes (or oats, or almond flower)
1/2 tsp baking powder (optional)
Salt to season
Nigella or fennel seeds to sprinkle on top (optional)
Separate the eggs into two different bowls. Mix the egg whites with the coconut cream (or cream cheese if you’re not going dairy free), season with a sprinkle of salt and beat until a very creammy, fluffy and airy consistency is reached. You should spend about 4 minutes beating with an electric mixer. Reserve. Then mix the olive oil (or tarter sauce) with the egg yolks in a separate bowl and beat until creammy and pale. Add the millet flower and mix well. At last, mix the baking powder (if using) and fold the two mixtures (beaten egg whites + egg yolks) together. Try to be gentle so that you conserve the mixture as airy /fluffy as possible. Spread over a baking tray covered with parchment paper, sprinkle with Nigella seeds (if available) and bake in the oven at 150C for 25 minutes or until golden. You can make individual round ones (pitta bread sized) or a whole tray-long one and tear/cut it into bits after baked. It effortlessly comes off the parchment paper once baked.