One of the things I miss most about being gluten-free is good quality sourdough bread slathered with creamy Irish butter. I do treat myself occasionally but since creating this almond ‘sourdough’, I find it hits the spot almost as much as the real thing. Even my Irishman is a fan. Of course this isn’t a real sourdough, because there isn’t any fermentation, we’re just using vinegar to get that refreshing tangy flavour.

makes 1 loaf
takes: 60 minutes
300g (10.5oz) almond meal
100g (3.5oz) ground linseeds (flaxseeds)
3 teaspoons baking powder
1/2 teaspoon salt
6 eggs
150g (5oz) extra virgin olive oil
3-4 tablespoons apple cider vinegar
2 sprigs rosemary (optional)

1. Preheat your oven to 180C (350F). Line a loaf pan 24cm x 12cm (approx 9.5in x 5in) with baking paper.

2. Mix almond meal, ground linseed, baking powder and salt in a medium bowl. Add eggs, oil, and vinegar. Chop one sprig of rosemary (if using) and add to the mix. Stir until just combined.

3. Spoon the mixture into the loaf pan. Smooth the top with a spoon and decorate with the other sprig of rosemary (if using).

4. Bake for 30 – 40 minutes or until lovely and golden brown.

5. Remove from the oven and leave for a few minutes before removing the tin and cooling on a rack to stop the bottom going soggy.

Variations

nut-free / budget – Replace almond meal with finely ground sunflower seeds (I use a little coffee grinder). Will take longer to bake.

no ground linseeds (flax) – I use a coffee grinder to grind my own. You could use ground chia seeds or psyllium husks instead.

higher fiber – add a few tablespoons psyllium or oat bran. You could also add extra ground linseeds (flax seeds) or chia seeds – or whole seeds for that matter.

seed bread – Stir in a few handfuls whole seeds such as sunflower, linseeds (flax seeds), pumpkin seeds or sesame seeds.

potato bread – dice a large potato and roast until soft and mash, cool and stir through bread before baking.

olive loaf – toss in a handful of pitted olives before baking.

chunky almond – stir in a handful of whole almonds.

no apple cider vinegar – use lemon juice or any wine vinegar. Or just skip the vinegar – it’s only included for the flavour.

different herbs – try thyme or sage instead.

Shelf Life / Storage

Keeps for 1-2 weeks in the fridge or indefinitely in the freezer (I slice it before freezing so I can defrost in the toaster).