Can you make a gluten free bread with just two ingredients?

While this was a bread fail that failed to rise, nevertheless we show you a two ingredient gluten free bread recipe in this video that's also a low carb bread recipe. Why is it so healthy? Because it is made of a superfood ingredient ground flaxseed, or flax meal. Flax is a super healthy ingredient for many reasons including its fiber content, omega-3 fatty acids and numerous cancer fighting lignans. In addition to being gluten free this recipe is vegan (if you use vegan baking powder), paleo and keto friendly. And to many of us who are looking to eat low carb this bread fits the bill. Each slice has only 5g total carbs, and after subtracting out the value of the fiber, the net carbs for each slice are only 2g! As Im always looking to remove processed foods and incorporate more whole foods and real foods into my familys diet, this bread is great because theres just one ingredient the flax seed. Is this the best low carb bread Ive had? Yes, its certainly lower in carbs and better in taste and texture compared to the one gluten free bread I had made with gluten free flour! Thanks to nutritionrefined.com for this healthy bread recipe which can be found here:
https://nutritionrefined.com/flaxseed-bread/

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Timestamps (click on link in time list to jump right to that point in the video):
0:00:00 - start
0:00:13 - introduction and why you should make flax bread
0:00:15 - Corny Dad joke
0:01:00 - ingredients and equipment required
0:01:44 - how to grind flaxseed
0:03:30 - sifting the ingredients
0:05:30 - preparing the dough. actually it's more like batter
0:07:33 - final result and taste evaluation
0:09:00 - Review: health benefits of this flaxbread

Ingredients:
2 1/3 cups + 1 Tbsp. golden flaxseed meal* (260g)
1 cup warm or hot water
1 Tbsp. baking powder
1 tsp. baking soda**
1 tsp. apple cider vinegar**
1/2 tsp. salt


Instructions
1. Preheat the oven to 360F/180C.
2. Grind the flaxseeds into very fine flour in batches, using a vitamix on speed 4 or a spice grinder. Ideally, sift the flaxseed flour to make sure there are no remaining "seeds or larger unground pieces.
3. In a large mixing bowl, mix together the flaxseed meal, baking powder, baking soda, and salt until evenly distributed and combined. Add the apple cider vinegar and water, and stir until the flaxseed meal becomes sticky and holds together in a lump, for about 30 seconds. Then use your hands to roughly form the dough into a loaf shape. (Don't over-knead the dough. Handle it as little as possible). The loaf should have a nice smooth surface.
4. Place the loaf into a parchment paper-lined standard sized loaf pan. You can also use a baking sheet lined with a piece of parchment paper. The bread holds its shape during baking really well, so the loaf pan is not necessary.
5. Mist with water and sprinkle some seeds on top (optional). Gently press down on the seeds with your palm to make them stick better.
6. If you're using the baking soda, when you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction. A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after you mix the two, before the reaction tapers off.
7. Bake the bread for 60 minutes. The crust should be golden brown (if using golden flaxseeds).
8. Remove the bread from the oven and let it cool inside the loaf pan for 10 minutes. Transfer the bread on a cooling rack, and let it cool completely before slicing.
9. Store the flaxseed bread in an airtight container in the refrigerator for 7 days. For longer term storage, freeze in an airtight container for up to 3 months.

#breadfail, #lowcarb, #superfood, #glutenfree, #vegan

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