This gluten free egg free bread is my first attempt at making bread without yeast and I’m pleased how well it turned out. The funny thing is, I was trying to make egg free corn free “cornbread” for my friend Brenda. To my surprise, my experiment produced this gluten free egg free bread instead.
It is not big and fluffy like yeast bread, but it has a great flavor and does not need to be toasted to eat. For those of you who thought you had to give up bread because of food allergies try this gluten free egg free bread and enjoy eating bread again.
Gluten Free Egg Free Bread
Prep time
Cook time
Total time
This gluten free egg free bread is the perfect side for soup or stew on those cold winter days.
Author: Thyme and Tarragon
Recipe type: Bread
Serves: 8
Ingredients
- 9 tablespoons filtered water
- 3 tablespoons flaxseed meal
- ¼ cup coconut oil - melted
- 1 and ¼ cup unsweetened goat kefir
- 1 cup millet seed - coarse ground - I used my Nutribullet
- ⅓ cup + 1 tablespoon millet flour
- ⅓ cup tapioca flour
- ¼ cup almond flour - I used Wellbee's
- 2 tablespoons xylitol - powdered using my Nutribullet
- 1 and ½ tablespoons baking powder
- 1 and ½ teaspoons guar gum
- 1 teaspoon salt
Instructions
- In blender on high speed blend flaxseed meal and filtered water for 2-3 minutes.
- Chill for one hour.
- Heat cast iron skillet with 1 tablespoon coconut oil in oven for a couple of minutes before pouring dough in.
- In large bowl whisk dry ingredients together.
- In medium bowl mix oil and kefir, then stir in flaxseed/water mixture.
- Add to dry ingredients and mix.
- Pour into cast iron skillet and bake at 400 degrees for 30 minutes.
And I thank you!
Your welcome!