I know I am long overdue for a post! I’ve been busy working to launch my e-book Real Foodie Family’s Guide to Going Gluten-Free and working on a new product that I am SO excited about and cannot wait to tell you all about very soon.
Meanwhile, my daughter has a milk allergy and we’ve been learning to navigate around that. I try as hard as I can to cook food that will work for everyone. I wanted a wholesome gluten-free and dairy-free bread that I could feel good about feeding my gluten light family members and this bread is just that!!
It was super hearty and delicious and swoon-worthy when right it’s right out of the oven! Salted butter (or dip it in olive oil with salt and cracked pepper) on this is everything
Grab the recipe below:
- 1 cup quinoa flour
- 1 cup almond flour
- 1 package of fast acting yeast
- 1 cup of hot tap water
- 1 tablespoons of agave
- 2 tablespoons of olive oil
- 1 1/2 teaspoons of salt
- 3/4 cup of oatmeal (quick cooking)
- 1 large egg
- Preheat at 350.
- Mix the first four ingredients together in a heavy duty stand mixer on medium speed for 1 minute.
- Add in agave, salt, egg, and oatmeal.
- Mix together.
- Bake at 350 for 40 minutes.
Also, if you guys want to hop on over to my Real Foodie Family’s Guide to Going Gluten-Free launch group page (it has to be in the next few days !) you can get a FREE copy of my e-book along with a chance to when several great prizes! And I am trying to make it really easy to get these prices, so come join in on the fun!