Bread is delicious and when using the right ingredients can also be healthy.
When thinking of recipe alternatives we keep two important things in mind – Gluten Free and to minimize the impact of glucose spiking ingredients.
In this recipe, we incorporated Potato Starch (Not Flour) as a form of resistant starch which is beneficial to gut flora and doesn’t affect glucose negatively. It also provides a nice crust to the bread.
This recipe is phenomenal and can also be used for dinner rolls and pizza crust as well – Enjoy!
INGREDIENTS:
115G Almond Flour
165G Potato Starch (Not Flour)
40G Coconut Flour
7G Pink Himalayan Salt
9G Organic Active Dry Yeast
8G Finely Ground Chia Seeds
13G Organic Psyllium Husk
50G – 60G Chopped Kalamata Olives
4G Fresh Chopped Rosemary
1 G Reishi Shroom
295ml Lukewarm Water
INSTRUCTIONS:
Add all ingredients to a bowl EXCEPT WATER and mix well
After mixing Add lukewarm water then mix and knead the dough
Cover and let rise for 45 min
Preheat oven and baking pan to 425F
Brush with olive oil and lightly sprinkle with Pink Himalayan Salt
Bake at 425F for 40 min, but watch closely as some ovens vary.
Once bread is done let cool for 45 min (don’t cut it let it cool 🙂
After cooling Cut and enjoy.
Can be reheated in the oven at 350F for 5-10 min
As always if you have any questions or need assistance in any way achieving your wellness goals, please don’t hesitate to reach out. We’re here to help.
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