Linseed Bread AKA Banting Bread
This bread had changed my life. If you want a quicker easier version then try this one. after years of crumbly unsatisfying gluten free breads, I am loving the light and moist, squishy texture of this bread so much! It does take a bit longer to make though, as you’ll need to whisk the egg whites. Use a hand whisk it’s good for your arm strength. However, you will need a high powered blender to freshly mill the linseeds, this doesn’t work with ready milled ground linseed from a packet. The freshly ground linseeds give the bread the gluten type softness that is missing from all other gluten free breads.
2 whole eggs
1/2 cup of water
5 tablespoons of olive oil
250g of freshly ground flax seeds
5 egg whites whisked to stiff peaks
1 teaspoon of baking powder
1 teaspoon of salt
1 teaspoon of xylitol
1/2 teaspoon of xanthan gum
2-4 teaspoons of sesame seeds
2-4 teaspoons of sunflower seeds
2-4 teaspoons of pumpkin seeds
Preheat the oven to 180deg C and grease a small loaf tin (I use two small loaf tin liners).
Then whisk the egg whites, keeping the yolks for chia seed pudding or making your own mayonnaise.
In a small bowl add the 2 whole eggs, water and olive oil and whisk together with a fork.
In a large bowl mix the dry ingredients together.
Add the wet ingredients to the dry ingredients and mix until combined, then fold in the egg whites.
Pour the mixture into the loaf tin (or two liners popped into a square cake tin) and bake for 45mins
Cool on a wire rack and serve. You can freeze one loaf for later.