A recipe for savoury gluten-free bread flavoured with rosemary, salt and honey. It also contains chia seeds which makes it great for satisfying your hunger – just be sure to drink lots of water.
An abitmoreveg recipe for gluten-free bread – made with ground almonds of course.
The way this recipe came about was that I was looking for a recipe for gluten-free bread made with ground almonds and the first recipe I found was something for which I thought I had all the ingredients to hand for Elizabeth Rider’s Almond Flour Bread. Except I didn’t. The recipe calls for ground flax seed. I just happened to have a packet of milled chia seed which I had picked up at my last trip to the supermarket on a whim – because I had no idea what chia seeds are. I figured there couldn’t be that big a difference between flax seeds and chia seeds.
The recipe also suggest adding fresh rosemary and thyme leaves. I didn’t have any fresh and while I had dried versions of both I decided to just add dried rosemary. I don’t find much difference between dried and fresh rosemary whereas I think fresh thyme is amazing and dried thyme is very hard to taste in a recipe. Also in the original recipe cider vinegar is used but I didn’t have any so I used white wine vinegar and this worked great too. I also use less eggs, more oil and I added in water – I had to, that’s kind of an amazing thing about milled chia seed it really seems to soak up liquid like you wouldn’t believe.
Although I changed quite a lot I would never have thought of adding rosemary to a loaf like this before so I’m really glad I came across that recipe and I intend to make the original one at some point – with all the proper ingredients.
So what is chia seed? Apparently they are the seeds of a plant that is part of the mint family. They are high in fibre, good fat, protein and calcium. Also according to this article they can absorb up to 27 times their own weight in water and from my own experience I’d believe it. I think these milled chia seeds are great and I wouldn’t eat them dry but I’m certainly going to use them for gluten-free bread recipes the way they react with liquid make them a pretty great replacement for gluten – or so it seems to me.
This bread works great as an accompaniment for soups or for sandwiches but it’s definitely has a savoury taste you couldn’t pair it with nutella and bananas or peanut butter and jam.