Let’s face it: everyone has a hankering for a nice warm piece of bread once in while! During our TWC we earn a point when we avoid grains or eat just one serving daily. It’s good to take a break from wheat once in a while and note how you feel. Many joint pains and digestive issues are due to gluten intolerance even at low levels.
If you’re ok with wheat it’s still better to fill up on produce rather than grains. Don’t get me wrong, I am not opposed to whole grain rice or pasta and quinoa once in while…as long as they don’t take the place of super nutritionally charged vegetables!
Here’s the best grain-free bread I’ve found. It’s from elenaspantry. I’ve made this simple recipe several times and it’s always good. Be mindful not to eat the entire loaf all at once!
In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda.
In a larger bowl, blend eggs 3-5 minutes until frothy
Stir honey and vinegar into eggs
Mix dry ingredients into wet
Scoop batter into a well-greased glass loaf pan.
Bake at 350° for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
Cool and serve. Be sure to store in the fridge!