Grain and Gluten-free Bread | Guest Post by Sherilyn Palmer from Whole Promise

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Today, as you’re reading this post, Mr Chipconnoisseur and I are driving down the I-5 on the West Coast of the United States headed down to San Diego. While I take this week off, I wanted to introduce you to Sherilyn, whose blog, Wholepromise I’ve been following for over a year now.

Sherilyn Palmer is a Fertility Nurse/ Midwife, Certified Health Counsellor and Natural Fertility Educator specialising in PCOS health and well-being and fertility awareness education. Her blog showcases a collection of wholesome recipes created with a women’s health and well-being in mind. It is also a medium for her keen interest in food styling and photography and is really worth a paying a visit if you are into delicious, healthy recipes.

What Sherilyn says about this Bread:

This bread has a delicate sweetness thanks to the almond meal and is fantastic toasted as it gets nice and crunchy. It will store well in the fridge for up to five days and is as versatile as any wheat based bread. My favourite topping is with avocado and sundried tomatoes roughly chopped or when I want to keep it simple a dollop of organic butter is superb especially when fresh out of the oven…

Sounds fabulous Sherilyn, I cannot wait to make this when we get back! Thank you for sharing your beautiful recipe and photography with my readers.

Grain and Gluten-free Bread | Guest Post by Sherilyn from Whole Promise
Author: 
Recipe type: Bread, Gluten free, Grain free
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This Grain and Gluten Free Bread is made with hemp, almond meal and is spiced with fennel seeds. Makes 1 loaf.
Ingredients
For the Grain and Gluten-free Bread:
  • 1½ cups almond meal
  • ¾ cups arrowroot flour
  • ¼ cup hemp seeds + 1 tbsp (or 1 tbsp pumpkin ground seeds also works well)
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 tsp fennel seeds
  • ½ cup parmesan or pecorino cheese
  • 5 (free-range or organic) eggs
  • 1½ tsp apple cider vinegar
Instructions
Preheat oven to 165C (140C fan-forced, 325F, gas mark 3). Line a loaf tin ( 9 x 5 inch) with baking paper.
To make the Grain and Gluten-free Bread:
  1. Place the almond flour, arrowroot flour, ¼ cup hemp seeds, sea salt, baking soda, fennel seeds and cheese in a medium size bowl and mix together breaking up any lumps as you go.
  2. In a separate bowl, lightly beat the eggs and apple cider vinegar.
  3. Add the egg mix to the dry ingredients. Mix well to combine.
  4. Pour the mix into the prepared tin and sprinkle the top with the additional tablespoon of hemp (or ground pumpkin) seeds.
  5. Bake for 30 - 35 mins or until a skewer when inserted comes out clean.

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Comments:

22 Responses to Grain and Gluten-free Bread | Guest Post by Sherilyn Palmer from Whole Promise

  1. Anne S says:

    That looks very tasty and surprisingly bread like for grain free bread.

  2. Nice to meet you Sherilyn! What a delicious and gorgeous bread which is gluten and grain free. Martyna, enjoy your stay in San Diego! I can’t believe we’re on the same time zone! ;)

  3. That’s a fabulous looking bread! And have a great time in San Diego! I can’t wait to read all about it :)

  4. Vijitha says:

    Thanks for introducing us to a new blog. Thanks Sherilyn for a wonderful recipe. I am in love with almond flour and curious to try new stuffs. I am bookmarking this recipe.

  5. I love the bread, but can you suggest something else if you don’t have arrowroot powder? I have everything else! Thanks!

  6. Hi Jennifer – Thanks for the question. I haven’t tried this but I believe you could substitute equal quantities of cornstarch or potato starch. If cornstarch is used the bread would no longer be grain fee but would still certainly be gluten free. Would love to hear how you go.

    Sherilyn

  7. Hi Anne – it’s actually not a bad compromise for the real deal but not everyone would agree of course. It is worth trying none the less.

  8. Cath says:

    This bread looks great. If I want to leave out the parmesan for a dairy-free version is there something I could add to replace it?

  9. What a great recipe! Avocado sounds wonderful with it. Hope you are having a blast Martyna and I look forward to meeting you in Adelaide!

  10. Rosa Mayland says:

    A delicious looking loaf and wonderful guest post!

    Cheers,

    Rosa

  11. Candace says:

    Looks fabulous! Hmm…I wonder if there is a way to make it cheeseless and still have fabulously delicious results….Thanks for sharing!!

  12. Michele says:

    I have a questions and a suggestion. What if for those looking to forgo the cheese you substituted nutritional yeast flakes? It would give it the parmesan flavor without the cheese. And my question is has anyone tried making this with flax eggs instead of eggs? Just curious how it turned out. Thanks and I love your blog!

    • Hi Michele, thanks for the suggestion and question… Re: nutritional yeast flakes, I have not tried but if they can impart a cheesy flavour without cheese and would not change the consistency of the dough I can’t see why you couldn’t use them. As for flax instead of eggs, I have used it succesfully in mny recipes, including sponge so I think it may work here too.

  13. Katzyk says:

    Just made that loaf, and it looks and smells fantastic. I didn’t have hemp seeds so used chia instead. Can’t wait to taste it

  14. Jaime says:

    How long does this last? is it the same as normal bread? do I need to store in the fridge?

    Cheers!

 

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