Makes 1 loaf
No grain, gluten, dairy, egg, yeast, cane sugar; with options for nuts
Made almost entirely from seeds, their fat content ensures the bread stays moist and pliable – even if refrigerated in hot weather. Basically mix and bake. Delicious as is or toasted. Serve with avocado or nut butter. Or my Dynamite, Hummus or Pesto spreads. Keeps and freezes well too. Read more
Makes 2 x 20 cm (8”) flat breads
Paleo, vegan; no gluten, grain, dairy, eggs, legumes or nightshades
Hot bread in about 10 minutes can jazz up the simplest meal. Just 3 core ingredients and a few seasonings. Serve it on the side with a curry, soup or main dish salad. Use it as a pizza base or stack wedges with a filling for a pita-like sandwich; slice into small wedges and serve with hummus or guacamole. Or serve as a sweet pastry: omit the seasonings and add a little coconut sugar or honey instead; top with sliced berries, or stewed apples with cinnamon and raisins. It is pliable enough to use like a wrap. Read more
Serves 2-3
(No gluten, dairy or tomato; with vegan options, also for yeast and sugar)
Traditionally the word ‘pizza’ isn’t used, but the Turks do a lamb and tomato sauce version called lahmacun. Instead of cheese, a yoghurt and garlic sauce is added before serving.
I enjoyed a pizza recently at a Turkish café and sought to reproduce the textures and tastes without dairy or tomato. This deliciously succeeds. Serve with a leafy green salad with beetroot, or with coleslaw. Using a thicker pizza base will be more filling. Both of the bases listed below (see also Pizza for many more options) and all other ingredients are in most supermarkets. Note that most commercial hummus has dairy. I list two that do not. Or use my easy homemade version. Read more
1 loaf: moist, pliable and long-keeping!
(No gluten, dairy, cane sugar, legumes* or nightshades*)
Some people have called this “miracle” bread. The results are similar to the classic Vogel’s brand, though smaller in size. Gluten-free breads are often dry and crumbly, though some commercial versions achieve a light texture by being are low in protein and fibre. Or they cheat with numerous artificial additives. Read more
(No gluten, dairy, yeast, soy, legumes, cane sugar, citrus or nightshades; with low starch/FODMAPS option)
Wonderfully colourful and moist, this slices beautifully and stores well. Serve as is or spread with avocado. Risen with baking powder, not yeast, this is similar in texture to banana bread. Or bake in paper lined muffin cups (serve with soup, salad or in lunch boxes), as tiny muffins for finger food, or in a 20 cm (8″) square pan and served as a slice. These options will need less baking time. All can be frozen and later toasted or reheated.
(With options for every diet)
Can’t eat gluten, bread, yeast or starch? No cheese? No tomatoes? No problem!
Sometimes your body needs extra care around food choices. You can ignore it; complain about it; or you can be resourceful. As a recent update on the ‘make lemonade’ aphorism advises, “If life hands you lemons, give them back and ask for chocolate”. There are usually innovative options to most predicaments. Diets aren’t limited so much as attitudes are. Read more
Unpleasant experiences can become fashionable. Being pale and tubercular in 19th century England was thought to signify an artistic and soulful nature. In Imperial China foot-binding presumably made women more delicate and desirable. Similarly, some people take on restricted diets out of narcissism and status hunger. “Look at me. I am different and therefore more worthy”. It can be no more evolved than insisting on a designer bag with a small dog inside.
One round 18 cm (7″) loaf
(No gluten, dairy, cane sugar; with options for soy)
It is a rare person whose interest does not escalate at the sight or smell of freshly baked bread. This classic is quick to prepare and can turn a simple soup or salad meal into an anticipated event. Try the currant or cumin variation with pumpkin or Latin Black Bean Soup; or the herb version with Pear and Fresh Date Salad (see RECIPES). Or serve for brunch with a fruit platter, boiled eggs or Tofu Scramble. The result is similar to a scone dough – with savoury and sweet variations – but moister and longer keeping. It later toasts well too.