Gluten Free Walnut Bread Recipe

This is my staple bread. It is a heavier bread and the recipe is more like a cake recipe. It has lowered my cholesterol and is great for my digestion. This recipe is high protein and full of omega, so fantastic to improve and keep muscle tone and great for brain function too.

For expediency, it is best to make up the flour first. This is easily stored, so you can make two loaves very quickly – one to eat and one for the freezer. This, for me, is about 2 weeks supply. The blend below gives me enough bread for 3-4 months.

The flour

Ingredients

3kg walnuts

1kg omega seed mix

3kg plain Gluten Free flour (Doves is fine for this. Do not use a gluten free flour with thickeners such as xanthan gum as they can be very harsh on digestion and cause more problems in the short and long term.)

12 heaped tsps baking powder

2-3 tsps sea salt

Method

Best to do this in small batches with the walnuts leading.

Do this, depending on the size of your blender. Mine is big, so I do it using the following proportions:

1kg walnuts : 0.33kg seeds : 1kg flour :  4 heaped tsps. baking powder : 0.5-1tsp salt

If your blender is smaller, then halve these quantities.

Using a blender with a good blade, blend the walnuts into a flour, then add the omega seeds. Pour this nut flour into a big bowl and add the flour, baking powder and salt. Use a big spoon (table or dessert) and a fork to mix all the ingredients evenly.

Store in old 1l yoghurt pots, or vessels / bags of a similar volume.

1 x 1l yoghurt pot is normally enough for 2 loaves of bread.

The Bread:

Ingredients

6 eggs (use 7 if eggs are small)

1 big tumbler of water (around 300mls)

200mls sunflower oil (or vegetable oil)

1 x 1l pot of walnut flour (see above)

Turn oven on to 170C°

Use sunflower oil to oil 2 bread tins – you will need 2 approximately the same size to go on top for the baking (so 4 in all)

Whisk the eggs, until light a fluffy, then continuing to whisk, slowly add the oil, then the water and, finally add the flour mix slowly as well. Depending on the consistency of the mix, you may need to add a little more of the flour mix, but make sure it is well mixed before deciding.

The mix should be like a wet cake mix.

Pour the mixture into the tins, put in the oven and cover with similar size tins. Bake at 170c for 1 hour. This gives it a steam bake to help with rising and stability.

Remove from the oven and ease away from the sides of the tins, turn upside down and tap onto a cooling rack. Cover with a tea towel until cool.

Best kept in a wax wrap. These are antimicrobial and breathable, so they keep the bread fresher for longer. Keep in the fridge in warm weather.