Almond Flour Yeast Bread

Sheila · Post by **Sheila** » Thu Jan 30, 2014 8:39 pm

Does anyone have a recipe for almond yeast bread? I just made a loaf of almond flour yeast bread and it's disappointing. It is edible, texture is dense, not very tall, large holes where the bread machine paddles reside. Recipes for almond flour quick bread are more like cake recipes.

Lately my homemade GF bread is causing gas and bloating and I probably should stop trying to eat grains. I love a sandwich for lunch and don't want to give that up. I am going to take my diet back to the bare basics and start adding once again. This is getting so-o old. I'm taking 3 mg of budesinide every 3 days and was hoping to scale back to one every 4 days. That isn't going to happen until I get the gas, mild nausea and bloating under control. No D but my stomach has been feeling lousy in the morning, 3-4 fairly normal bms, occasionally with urgency. It is obvious budesinide every other day was masking these symptoms.

Thanks,
Sheila W

ldubois7 · Post by **ldubois7** » Fri Jan 31, 2014 3:18 pm

Shiela,

I have used this recipe, and my husband likes it. It does not have yeast, but I wouldn't consider it cakey either. It's not tall, but it has a very good flavor & texture. I can't eat almonds now, but I still make it for my husband.

http://www.elanaspantry.com/gluten-free-bread-20/

Sheila · Post by **Sheila** » Fri Jan 31, 2014 5:40 pm

Thanks, Linda. I ordered the off-sized pan called for in the Elana's pantry recipe and will make it. Thank you for your input. I was not going to try that recipe until after I tried a few more yeast recipes, but you have changed my mind.

So far today, I haven't had any GF bread or waffles and I have no gas. Sigh.

Sheila W

Deb · Post by **Deb** » Fri Jan 31, 2014 6:46 pm

Sheila, I just copied this recipe from Gluten Free on a Shoestring. It doesn't have yeast but her recipes are the best I've found. I am really close to making a GOOD GF bread. She's just put out a GF book of breads and it is good.

Ingredients
1 1/2 cups (180 g) tapioca starch/flour (I can only recommend this flour from Authentic Foods or Nuts.com)
4 tablespoons (32 g) coconut flour
1 tablespoon (6 g) chia flour (I just grind chia seeds as finely as possible)
4 tablespoons (32 g) arrowroot starch/powder
1/2 cup (56 g) blanched almond flour (I can only recommend this flour from Nuts.com or Honeyville)
1 teaspoon kosher salt
1 tablespoon dried herbs (a mix of dried oregano and basil is nice) (optional)
1/2 cup (4 fl. oz.) unsweetened nondairy milk (any kind)
4 tablespoons (48 g) Spectrum nonhydrogenated vegetable shortening
1 tablespoon (21 g) honey
2 eggs (120 g, out of shell) at room temperature, beaten
Directions
· Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. In a large bowl, place the tapioca starch/flour, coconut flour, chia flour, arrowroot starch/powder, almond flour, salt and (optional) dried herbs, and whisk to combine well. Set the bowl aside.
· In a small, heavy-bottom saucepan, heat the milk and shortening until the shortening is melted and the mixture is simmering. Create a well in the center of the dry ingredients, add the milk and shortening mixture, then the honey, and mix to combine. The mixture will the thick. Allow to cool briefly until no longer hot to the touch. Add the beaten eggs, and mix to combine. The mixture will be thick and soft.
· With wet hands and using a light touch, divide the dough into 4 to 6 equal pieces, shape each into a disk about 1-inch high, and place the rolls about 2 inches apart from one another on the prepared baking sheet. Do not add more flour to shape, and do not handle the dough too much or your rolls will be dense.
· Place in the center of the preheated oven and bake until the rolls are puffed, golden brown around the edges and very light brown on top (20 to 30 minutes, depending upon size). A toothpick inserted in the center of a roll should come out clean. Remove the rolls from the oven and allow to cool on the baking sheet for 10 minutes before slicing and serving. The rolls freeze very well and can be defrosted at room temperature or in the toaster, sliced. I recommend slicing the rolls in half before freezing if you intend to use them that way after defrosting.
Love,
Me

Leah · Post by **Leah** » Fri Jan 31, 2014 8:41 pm

Unfortunately, I think you have your answer Sheila. Sandwiches may have to be a thing of the past if you want to feel good.

Leah

kd025 · Post by **kd025** » Fri Jan 31, 2014 8:59 pm

The Paleo Mom has a grain-free yeast bread recipe (I haven't tried it).

http://www.thepaleomom.com/2012/03/reci ... bread.html

Sheila · Post by **Sheila** » Sat Feb 01, 2014 8:43 am

Thank you Deb, for the recipe. Perhaps others will give it a try but it has too many ingredients that are on my "do not eat" list. Tapioca is a "red" on my MRT and I can't have dairy either. The recipe I use now for GF sandwich bread is a variation I had to come up with when I found out about my additional intolerances to tapioca, amaranth, quinoa etc. The bread is delicious, holds together well when toasted and I just love it. It is going to be tough trying to figure out what ingredient(s) is causing my problems.

Thanks, KD, the link you posted is the almond bread recipe I tried. There is a picture of the loaf of bread and you can see that it was made in a bread machine by the paddle marks on the bottom. My bread has huge holes where the paddles are located. I'm thinking of putting the almond flour in my food processor and grinding it down to a very fine grain. I'm also thinking of substituting coconut flour for some of the almond flour. That will probably require more liquid since coconut flour soaks up liquid.

Thanks so much and Leah is probably right and I should give up sandwiches. However, I will probably keep on trying until I find something that works. Like many of us, I have given up so much and still don't feel well a lot of the time. I want to get off budesinide and that will require honing down my acceptable foods even further.

Sheila W

Post by **tex** » Sat Feb 01, 2014 11:54 am

Sheila,

I realize that corn (or rice) tortillas are nothing like bread, but have you tried using them to make simple wraparounds? I gave up bread many years ago, after discovering that tortillas work well for my needs.

Tex

brandy · Post by **brandy** » Sat Feb 01, 2014 12:51 pm

Hi Sheila,

I find the blanched almond flour from nuts.com or honeyville gives better results than bob's red mill flour.

The paleo yeast bread looks really good!

This is not a yeast bread but I like elena amsterdam's almond flower citrus cake that I make with half the sweetener and it comes out like a lightly sweetened citrus bread. It is extremely easy to make. http://www.elanaspantry.com/orange-cake/ . It only has five ingredients. I've made the original recipe. That is definitely cake like. I prefer with half the sweetener and it's more bread like. There is a similar nigella Lawson recipe on the web that has European measurements.

Brandy :-)

Sheila · Post by **Sheila** » Sat Feb 01, 2014 3:19 pm

Thanks Tex and Brandi. I wish I could eat a corn tortilla but corn is yellow on my MRT.

I contacted the woman who writes the paleomom website and explained to her how my bread turned out. I'm thinking the almond flour particles were too big and need to be run through the processor. I also asked her if substituting some coconut flour would help to lighten the bread. I made a sandwich using the almond bread and it really was okay. It has been four hours and I've had no gas or bloating.

The bread pieces are small and a sandwich made with two pieces compares to half a sandwich with normally sized bread.

Elana's pantry has some very good recipes and I'll check those almond flour recipes as well.

Thanks for your input,
Sheila W

ldubois7 · Post by **ldubois7** » Sat Feb 01, 2014 3:52 pm

Sheila,

I don't know if you'd want to substitute too much coconut flour in the recipe. First, there is a ton of fiber in coconut flour which contributes to the gas and bloating sometimes. Second, coconut flour recipes require lots of eggs. I use coconut flour in small amounts in my macaroons (1 TB to 1 1/2 cups coconut), but just in small quantities.

The Paleo bread on Elana's Pantry is good, too!

Sheila · Post by **Sheila** » Sat Feb 01, 2014 4:22 pm

Thanks, Linda. I'm so unsure of what is safe and what isn't. I know coconut flour doesn't cause any problems when I use it in zucchini pancakes. That is just a teaspoon or so in each pancake and not enough to cause trouble.

I will wait to hear from paleomom about changes to the recipe and go from there. The basic recipe tastes good and just needs some tweaking.

Sheila W

ldubois7 · Post by **ldubois7** » Sat Feb 01, 2014 7:33 pm

Sheila,

I know what it's like to be without bread to make a sandwich....it's a whole new world... so I hope you find something that satisfies you! Best of luck! :):):):)