Grainy Grain-Free Toast Bread

Paleo Grainy Bread

Paleo Grainy Bread

We have tried out a variety of grain-free recipes both crunchy ones with seeds like this one and also ones made with ground up nuts that make a “plain” loaf. You can make this one less crunchy by blending or chopping up your seeds. But if you really love something that more closely resembles white bread or a non-grainy bread then this is not the recipe for you!

Also, we’ve not used any yeast or gums or other additives in this recipe. It’s very plain and simple. You can use gums like xanthan and guar gum so as to get non-gluten containing flours to have the shape, texture and taste more akin to those that do have gluten. Gluten is the glue in bread. We haven’t tried doing that as I think there are a lot of questions over the use of gums in food and I prefer to keep it simple. Plus we love the taste as it is. However, if you’re trying to convert someone (or yourself!) to move away from standard toast you may want to check out some of the grain-free options for sale commercially which use the gums (or experiment yourself!) if is not bread-like enough for your tastes.

3.7 from 3 reviews

Grainy Grain-Free Toast Bread
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Breakfast
Type of food: Paleo
Serves: Loaf

What you need:
  • Dry ingredients:
  • 1 cup almond flour
  • 1 Tbsp coconut flour
  • ¼ cup flaxmeal (ground linseeds)
  • 2 Tbsp chia seeds (white or black)
  • 1 tsp salt
  • ¾ tsp baking soda
  • 1½ cups of seeds (whole or chopped). You can substitute ½ cup of seeds for nuts – cashew, macadamia or almond nuts (in slivers or chopped finely).
  • (For the bread in this picture we used ½ cup pumpkin seeds, ½ cup sunflower seeds** and ½ cup sesame seeds all in their whole form.)
  • Wet ingredients:
  • 5 eggs (large size)
  • 1 Tbsp apple cider vinegar (ACV)
  • 2 Tbsp coconut oil
  • Extras
  • Handful of nuts/seeds to sprinkle on the top.

What to do…
  1. Assemble all your ingredients first :-).
  2. Preheat the oven to 180 degrees celsius.
  3. Place the first set of dry ingredients together in a large bowl and mix well.
  4. Add the seeds (and/or nuts) to the dry ingredients and mix.
  5. Whisk the wet ingredients together in a separate bowl.
  6. Add the wet ingredients to the dry ingredients and mix well.
  7. Promptly (don’t muck around as the ACV will start to react immediately with the baking soda) pour into your baking tin (we used standard size loaf tin 20cm X 10cm). Note this is a wet mix not a dough so it should be pour-able.
  8. If you like, sprinkle some seeds and nuts on the top.***
  9. Place immediately in pre-heated oven and cook for approximately 45 minutes or until a skewer comes out clean. We use fan bake setting on our oven and check at 45 minutes. Unless you see an obvious issue, don’t check before 40 minutes as you will interrupt the rising process.
  10. Wait until it’s cooled to slice up. Slice on the thick side (i.e. toast slices). Best toasted with butter smile emoticon.

Chef Dom’s Tips:
If you use sunflower seeds then the seeds may turn green after baking. This is due to a chemical reaction with the baking soda. If want to avoid this then don’t use sunflower seeds – it doesn’t affect the taste though.

For the seeds or nuts on top. Don’t go overboard as they can burn if you’re using a conventional toaster. Can avoid by grilling bread in oven to toast or just use less and keep an eye on them when toasting.

We slice our loaves up and then keep in the freezer (with baking paper between the slices – see pictures). A loaf like this would last us 3-4 weeks or more because we’re not eating it regularly.