Flourless Cheesy Bread, Challah Bread, and Flaxseed Bread
When it comes to bread, if you’re gluten-free or avoiding grains, it can be tough avoiding those scrumptious-looking and paradise-smelling rolls. Suffer no more, for here at GetThrive, we’ve gathered our top 3 favorite flourless-bread recipes just for your gastronomic delight. (Plus, they’re easy to prepare and bake.)
Flourless Cheesy Bread
This recipe is from Sarah Smith’s cookbook, Nourished Cooking.
Ingredients: 1 egg, ½ cup of packed grated Parmesan cheese, 1 cup shredded cheddar, 2 tbs. plain yogurt, ¼ cup arrowroot, a tiny pinch of cayenne pepper, pinch of sea salt, and ¼ tsp of baking soda.
Instructions: Preheat oven to 350 degrees. Combine everything in a bowl and mix with a hand-mixer.
Spread the mixture out, as thin as possible, onto a baking sheet lined with parchment paper.
Bake for about 20 minutes. The top and edges should be nicely browned.
Remove from the oven, and after cooling for a few minutes, cut the bread into slices or wedges and serve!
Flourless Flaxseed Bread Rolls
This recipe is from UK café owners, bloggers, and sister authors, Jasmine and Melissa Hemsley.
Ingredients: 5 oz ground or whole flaxseeds, 1 tsp baking soda, under a ½ tsp salt, a pinch of black pepper, 3 beaten eggs, ½ tbsp maple syrup, 2 tbsp lemon juice, 3 tbsp melted coconut oil, and 3 tbsp water
Instructions: Preheat oven to 400 degrees.
Mix dry ingredients in a bowl with a fork, and then beat in the remaining ingredients. Let batter sit to thicken for about 5 minutes.
Take 4-5 tbsp of batter and shape into a bun.
Place onto baking sheet covered with parchment paper.
Use wet hands to shape/smooth bun so it becomes ¼ – ½ inch thick.
Repeat and make as many rolls as the batter allows.
Sprinkle with sesame seeds, as an option.
Bake for about 21 minutes until buns spring back to touch.
Let cool and slice and add butter or use each half to fill with sandwich goodies.
Challah Bread
Gluten-Free, Peanut-free, Soy-Free, and Sugar-Free
This recipe is from Pete and Kelli Bronski’s site, No Gluten, No Problem!
Ingredients: 1 cup warm water, 1 tbsp honey + ¼ cup honey, 1 tbsp yeast, ¼ cup melted butter, 4 large eggs, 3 cups gluten-free flour, 1 tsp xanthan gum, 1 tsp salt, and for egg wash: 1 egg + 1 tsp water
Instructions: Dilute tbsp honey in warm water and add yeast. Let it proof for @ 5 mins. Add the ¼ cup honey, butter, and eggs.
In a separate bowl, whisk flour, xanthan gum, and salt.
Add the dry to the wet, and mix well.
Place the dough in an oiled, challah mold. Cover, and let it rise for @ an hour until dough doubles in size.
About 50 minutes in, preheat oven to 375 degrees.
After the dough has risen, place mold to bake in over for 20 minutes.
Then, turn the mold out into a baking sheet (on parchment paper), brush the top of the loaf with the egg wash, and return the bread to the oven for an additional 15-18 minutes of baking.
There’s no longer any reason we bread-lovers need to suffer from abstinence. The possibilities of flourless and grain-free delectables are endless!
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