When starting on an autoimmune protocol or gut health diet gluten is normally one of the first things to go, but sometimes nothing beats a good bit of bread.

Bread and pasta used to be my absolute favourite things before quitting gluten. If you had asked me the three foods I would take to an island I would always say baguette first. The rest of the list would alternate between avocados, cheese, pasta, tomatoes, chocolate but always baguette first.

In search of something to replicate my favourite thing, I tried countless loaves trying to get a bread fix since going gluten free. None of them worked as well as this Keto bread recipe from Primal by Pauline Cox; it is such a game changer. It is delicious and so easy to make, I feel like a capable baker everytime it comes out the oven. Once cooled it can be cut into slices and frozen, so a few loaves can be made in batches and kept until needed. I make it all the time now and my bread loving friends love it too.

Reading Primal was helpful in so many ways ~ it was a great stepping stone into the world of nutrition and learning about supplements, deficiencies and health. One of the best bits is the tasty recipes at the back ~ including this bread recipe. It was after reading Primal that I started to take food capsules as a way to source natural vitamins rather than lab made versions i.e. mushroom capsules to get a good source of vitamin d (the vitamin most people with an autoimmune disease are deficient in) and liver capsules to get a source of copper (vitiligo has been linked to a deficiency in copper).

This bread is great with mashed avocado, dipped in extra virgin olive oil with kefir labneh or making a quick fried egg sandwich for a speedy lunch. I have started switching up the seeds to try different combinations of ingredients depending on what I have in the cupboard and it always comes out well. Pumpkin seeds make for an earthier loaf and sesame seeds create a nuttier flavour, which as mentioned in the book, are packed with calcium too.

Keto Bread

Ingredients:

• 150g ground linseed
• 50g ground sunflower seeds (can be blitzed with a blender) or sesame seeds
• 1 heap of gluten-free baking powder
• 5 free-range eggs
• 1 cap of Apple Cider Vinegar
• 40g melted coconut oil/ ghee/ butter

Recipe:

1. Preheat the oven to 170 C degrees.
2. Grease and line a loaf tin.
3. Mix the ingredients in a bowl.
4. Add the remaining wet ingredients and combine well.
5. Pour into the loaf tin (sprinkle some sunflower seeds on top for decoration if you wish)
6. Bake for 30 mins. When a knife comes out clean it is ready to come out of the oven.
7. Leave to cool and enjoy, or slice it a put it in the freezer for your future hungry self :~)