A lot of people think that because the GAPS protocol eliminates cereals and grains, they won’t be able to enjoy bread anymore.
This post is here to tell you it is absolutely not the case!
When on the GAPS protocol, you can make bread with homemade nut/seed flours. It is better to make them from scratch, to avoid chemical additives that are found in industrial flours. Even with “healthy” alternative flours, one can never be safe. Another issue with commercially available nut flours is rancidity. Nuts go rancid really quickly once they are taken out of their shell and left in direct sunlight for long periods of time.
So, let’s get down to business!
- 3 organic eggs
- 400g of fermented nut/seed flour
- 60ml of yogurt (ideally, homemade)
- salt to taste
- Mix everything together until you see something that looks like porridge, place it in a greased baking tray (ghee will be ideal for this), and leave it in the oven for 45-60min, depending on the size of your tray and bread
- Check the cooking with a knife – there should be no residue when you take it out of your loaf.
Depending on where you are in the GAPS protocol, you can add herbs, spices,… Feel free to experiment – that’s where the fun lies!
In the pictures above, you have seen a very simple almond flour bread, but I change my loaves of bread all the time! I love making my flour with sunflower seeds, pumpkin seeds, walnuts, …
I sometimes add rosemary, pepper, olives. Or, if I am in the mood for something sweet, I will add raisins and cinnamon, carrot pulp from juicing (which is also very environment-friendly; never throw away your pulp, use it in baking!).
Sometimes, I even turn this recipe into muffins! The solutions are endless!
Enjoy, and stay tuned for a post on how to make and ferment your flour!