I am ‘allergic’ to starch in any form (Grains, Potatoes and most things that grow below the ground and some fruits and vegetables that are starchy). Due to particular inherited genetic characteristic, even small amounts of starch cause me joint problems (ankylosing spondylitis) and gut upsets (irritable bowel).
Over the years I have developed a Starch-free ‘bread’ that allows me to have cold meals, snacks and sandwiches. The recipe is based on almond flour (sometimes called almond meal), eggs, natural thick yoghurt, yeast, starch free baking powder and powdered herbs to give it a bit of a ‘zing’. Mixing takes ~10 minutes and it is then ‘raised’ in the oven at low temperature for an hour, then cooked at high temperature for ~25 minutes. I make two loaves
RECIPE for one loaf
- Two and a half cups of almond flour (350 grams)
- One teaspoon of starch free baking powder (Make up supply with proportions 2 teaspoons Baking Soda and 1 teaspoon tartaric acid[cream of tartar]
- Pinch salt, Pinch Italian and Tuscan Herbs
Mix dry ingredients in Mixing Bowl
- Four eggs beaten in bowl and mixed with a fork with four heaped soupspoons of thick natural yoghurt
- Dissolve half teaspoon live dehydrated yeast in splash of warm water, topped up with milk to make one cup, warmed for 40 seconds in microwave.
Combine liquid ingredients, then combine with dry ingredients. Add water or milk to get the texture shown in photos. Pour into cooking paper lined bread tin.
Place in pre-heated 90 degree centigrade oven for 1 hour to ‘raise’
Cook at 200 degrees centigrade (I use fan bake) for 20-25 minutes
Carefully turn out hot loaves onto small baking grids, remove paper and put back in oven for 2-3 minutes, which will make sure ‘crust; is firm. If want firmer loaf then leave in turned off oven whilst it cools. Slice when cool. May be more crumbly than ordinary bread.
When sliced I place it in a plastic container and freeze (eggs and yoghurt means will not keep like ordinary bread), then take out slices needed each day and microwave for short period to unfreeze.
The constituents mean that this ‘bread’ has much more food value than ordinary bread, so not as much is needed.
I use the same mixture with different amounts of fluid to make Pizza base, and Pie Crusts.
Hope this is useful to other ‘Starch Allergy’ sufferers.
Stephen Wealthall MD