Over the years, many people have asked me what is a good substitute for flaxseed meal in bread. Up until now, I usually tell people to omit it if they have a problem with it or chia seeds. Well, in this new gluten free bread recipe, I tried a new substitute. It not only provides additional structure to the bread like flax does, but it creates a wonderful texture and flavor as well as adds moisture extending its freshness a little longer.
What is this new ingredient?
I noticed that Schar bread contains apple fiber. I once added some applesauce to one of my bread recipes and I thoroughly enjoyed the flavor and additional moisture that it added. However, I was wondering if it could replace flaxseed and possibly xanthan and guar gum. I gave it a try and it did not work for a gum replacement. So, I added the usual amount of xanthan gum in addition to the 2 tablespoons of apple fiber (apple pectin powder to be exact) to the dough. Now the dough was way too stiff. So, I added additional water, which makes the bread rise more. Too stiff a dough will not rise much or at all, depending upon how stiff. I knew I was going to end up with huge slices and that I did!
I stored a slice in the refrigerator for one day to see if it would stay fresh longer. While you can easily use this in a sandwich and store in the refrigerator overnight until lunchtime the following day, I wouldn’t suggest leaving this bread out on the counter. Be sure to slice and freeze, like most homemade gluten free bread.
What surprised me the most was when I topped a frozen slice of bread with garlic olive oil (garlic shredded into olive oil and allowed to rest for three days) and shredded Mozzarella cheese and microwaved until the cheese melted. Then, I spread just a tiny bit of Classico basil pesto sauce on top. Oh, my! The bread was super soft. I needed two hands to support it. My husband enjoyed a taste so much that he had some for dinner that night.
A wonderful, moist, gluten free bread recipe without the use of flaxseed meal. Use oat and brown rice flour or sorghum and brown rice flour.
Ingredients:
Instructions:
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This looks so good! My question is about the garlic olive oil. Do you refrigerate it during the three days, or afterwards at all? I did look for the recipe, but couldn't find it.
Liz,
I did not refrigerate the olive oil ever.
Enjoy!
Carla
Where do you buy apple pectin and does it last?
Eveline,
I purchased apple pectin “powder”, not capsules, at walmart.com, but they also offer it on Amazon. They both offer a variety of brands. Because I’m constantly developing new recipes I rarely go back to the same one. Therefore, I’ve only made this bread recipe a couple of times. I still have the apple pectin and it still works.
Enjoy!
Carla