Watch Dr. Eric Berg’s video below for a great recipe for gluten-free bread. I like it because of the taste/texture but also because it is a lot lower in carbs and higher in fiber than most GF breads. I have used it for rolls or as pizza dough. My latest version of pizza had a crust made with this dough (which I pressed out in a pizza pan and baked at 350 degrees F until crusty–with no toppings). After it cooled some I spread a couple tablespoons of the basil oil on it, followed by avocado slices and olives and some grated pecorino cheese. Ready to serve and super easy. You could add some tomato slices too for a more traditional pizza. What a treat!
Also, I have at times altered the recipe by adding 2 Tbsp. ground flax seed. You may need to add a little more water (1-4 Tbsp.) to the dough if you add flax seed in order to achieve the soft but not-sticky texture shown in the video. It’s best to use the light-colored almond flour which is made from blanched almonds.
Here is the list of ingredients:
1 cup each of coconut flour, almond flour, and arrowroot flour
2 Tbsp. psyllium
2 Tbsp. ground chia seeds (I use the blender to grind them)
1 tsp. sea salt
2 tsp. dry baking yeast granules
1 and 1/4 cup water
2 tsp. honey or maple syrup
Follow the directions given in the video for how to mix the ingredients.
