Going gluten free means you cut out an entire range of delectable goodies. No longer does your hotel breakfast buffet include several rounds of croissants and danishes, never mind the muffin you used to stuff in your bag for later (come on now, we've all done this!).
Pancake Day becomes just Pan Day, and birthday confections are relegated to childhood memories. But the hardest thing to give up is plain old bread. From eggs on toast to club sandwiches, from cheesy snackwiches to braaibroodjies - a life without bread seems like only a half a life. Like popcorn without salt, or Leonardo DiCaprio without a Victoria's Secret model.
To add insult to indignity, many of the mass market replacements resemble the rocks of Stonehenge, and taste more or less as I imagine those would. Never fear though, my gluten free minions. I have a gluten free bread recipe for you that will change your life....ok, at least your sandwiches. It's also pretty much fool proof, unlike a lot of gluten free baking. Unless of course you have a temperamental oven (I did once, it was soul destroying), in which case pack it in now and resign yourself to Checkers' pumpernickel bread. Ok no don't do that, for the love of god! Try this...
Healthy Gluten Free Vegetable Bread
2 cups almond flour
½ cup psyllium husk
¼ cup mixed seeds
1 carrot, grated
1 baby marrow, grated
1 onion, grated
1 tsp crushed garlic
1 tsp chilli
1 tbsp nutritional yeast (leave out if you don't have it)
Handful fresh herbs - I used chopped basil and chives
Spices if you wish - I used paprika and cumin
1 tsp Himalayan salt
1 tsp baking powder
2 eggs, beaten
2 tbsp olive oil
Preheat the oven to 180 degrees.
Combine all dry ingredients in a bowl, then add eggs and olive oil and mix.
Pour into a greased bread tin and bake for about 45 minutes or until top is just golden.