This fast easy ‘no grain rye bread’ recipe is a take on traditional rye bread, but without the gluten or grains! This bread is hearty and can be a meal in and of itself. Or you can slice it small and use it to dip into your favorite dip or pate. You can even make small sandwiches with it – just don’t overfill the sandwich.
Invent your favorite ways to serve this bread! It is grain-free and if you soak the almonds and flax seeds first, the bread will be easier to digest.
I made this recipe without eggs, which are in typical Paleo, GAPS and SCD baked goods because I wanted to provide an option for people who have trouble digesting these foods or those who are vegan. I think that if you have trouble digesting typical Paleo, GAPS and SCD baked goods with eggs, it’s either because nuts and seeds were not soaked first or because you may have issues digesting some high FODMAPS foods. It’s worth exploring to see if one of these shifts makes it easier for you to enjoy baked foods!
What Are High FODMAPS Foods?
FODMAP=Fermentable Oligo-Di-Monosaccharides and Polyols and includes fructose, lactose, fructans, galactans and polyols. For people sensitive to FODMAPS, foods like these (the list is longer) can create digestive symptoms: wheat, onions, garlic, honey, dairy, xylitol, erythritol, avocado and even coconut milk and coconut flour. People with IBS (Irritable Bowel Syndrome) are thought to be FODMAPS sensitive.
Time to prepare
- 8 – 12 hours to soak the almonds and flax seeds, 3 extra hours if you want to make your own almond flour (omit if you use store bought almond flour), 15 minutes to make the bread and 20 minutes to bake the bread.
- Serves: 6 – 8 people
- 1 cup flax meal (I use a mix of dark and golden flax seeds – soaked and dehydrated, then ground into meal)
- 2/3 cup almond flour (if you want to make it yourself, use this recipe and plan to start the process 48 hours in advance. It’s worth it taste wise and for easier digestion!)
- 2/3 cup coconut flour
- ¾ cup water
- 4 TBL caraway seeds
- 2 TBL olive oil
- 1 TBL honey
- 1 TBL blackstrap molasses
- 2 TBL apple cider vinegar
- 1.5 tsp ground cumin
- 1 tsp sea salt
- ½ tsp baking soda
- Preheat the oven to 350 degrees F.
- Add all ingredients into a food processor with the S-blade and process until fully mixed. If you don’t have a food processor, you can put all dry ingredients into a bowl and mix well with a spoon.
- Put into a bread loaf pan and bake for 15 – 30 minutes. Keep in mind that this bread does not rise the way gluten breads do (even if you use eggs, they don’t really rise much). So fill your bread loaf pan up higher if you want a taller bread that looks like sandwich bread when you slice it.
- Make sure to check the bread at 15 minutes. As soon as you start to smell that baked bread smell, it’s time to check – so open the oven and see if the bread is starting to look browned on the top and edges. This bread can get quite brown before burning, but if you want a more moist bread, you’ll want to take it out when it’s just starting to get golden brown or you see a little brown on the edges. Insert a clean knife in the middle and see if it comes out clean. If so, it’s ready. You can also gently touch the top of the bread to see if it’s firm with a little bounce. That is another indicator that your bread is done. Don’t be afraid to make a cut in the bread and take a peek if this is your first time baking and you want to see if it’s done! You can always pop it back in the oven if it needs a few more minutes.
Serve with butter, coconut oil, or your favorite all fruit spread! You can also serve this as an appetizer in small slices for pate or even make little sandwiches with it.
You can also bake this bread recipe in little heart shaped silicone baking cups for a wonderful snack on the go!
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