This gluten free bean bread offers a delicious gluten-free alternative to wheat bread that is also lower carb. It is extremely versatile and can be made in the oven, or you can use the microwave if you are pressed for time. Check it out!
It formed a staple during the Breakfast Edition of the Low and Slow carb challenge that we have been doing in June. If you’d like to jump on the challenge now you still can. Just follow the link and get more information PLUS download the weekly meals plans for the challenge.
Read on for the recipe! And while you are at, take a look at the Facebook live video I did demonstrating how to make the bread.
You will need:
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon olive oil
760 g boiled drained beans (about 3 cups)
Salt to taste (optional)
Place first four ingredients in a blender or food processor. Blend or process on high, then begin adding the beans about half a cup at a time and a few pinches of salt if using, until the batter has the consistency of a cake batter, thick and not runny. You don’t have to use up all the beans as it depends on how dry your beans are.
Pour into a baking pan that is lined with baking paper and bake in the oven for 35-40 minutes at 180 degrees celsius. Check it at the halfway mark in case you will need to reduce the time.
Let the bread cool in the pan for 1 hour, then take the bread out and place it onto a rack till room temperature.
Slice and serve or store in fridge till ready to use.
If you are short on time you can use the microwave in place of the oven. Pour the batter into a microwave safe container, preferably glass (there is no need to grease or flour the container). Microwave on high for 10-15 minutes, depending on how powerful the microwave is. Cut this time in half when making half a portion. When the bread is done, the batter will have risen to about twice its original volume. It should be springy to the touch.
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