Who doesn’t love bread? I am a massive fan and one thing I crave when Im on competition diet is simply bread and butter. Thankfully my coach Adrianna has found a great substitute for real bread, which is healthier and causes less bloating.
And trust me even though it is made of oats it still resembles the real deal. If her kids love it I’m sure you will to 😉
Here’s what you need:
- 3 TB of psyllium husk meal
- 1 cup of water
- 3/4 cup of non dairy milk (I use unsweetened oat or coconut)
- 2 TB of apple cider vinegar
- 2 TB of raw honey, maple or agave
- 2 TB of coconut oil (olive oil is good as well)
- 1 1/2-2 cups of finely ground gluten free oat flour
- 1 cup of brown or white rice flour
- 1ts pink salt (himalayan)
- 1 ts. aluminum free baking powder
- 1 ts. of baking soda
- 1/4 cup extra oat flour for dusting
If you don’t have oat flour you can simply grind any oats into oatmeal powder. Psyllium husk can be usually found in good organic shops.
Time to get baking!
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk the psyllium husk powder, water, milk and apple cider vinegar together. It should turn into a thickish blob in a few minutes. Next whisk in the oil and honey (or maple or agave syrup).
- In a separate bowl add all of the dry ingredients and mix.
- Start adding the dry ingredients slowly to the wet ingredients mix. Keep adding the mixture until the dough is firm, if it is sticky add another 1/4 cup of oat flour. Mix with a spatula or wooden spoon until all of the flour is blended, don’t over mix.
- Place the dough on a parchment paper and roll out with your hands, doing a little kneading as well, until you get the desired loaf shape. Use extra rice or oat flour to roll out if it is still sticky and not moldable.
- Sprinkle the loaf with water and some oats. The water helps the oats stick while baking.
- Place it in the oven for 50-60 minutes.
- Let it cool for 20 minutes.
- And enjoy!