Prompt: FREE SPACE

[runpunkrun]

Have a gluten-free question, comment, request, suggestion, brag, or defeat? Have an article or resource to share? Just want to do a quick product recommendation? Just want to post a gluten-free link and flee the scene?

Anything goes! Just make sure your comments follow the community guidelines and don't contain unsolicited medical advice or details about your health. You folks have been great about both rules, but I just want to repeat them in case we've got some new community members.

Pop into the comments and do your thing. Content can be about GF stuff or the comm itself.

Comments

That looks awesome -- I love the variety of cuisines

[jesse_the_k]

...and I'm clipping this Danish Nut Bread alternative to ryebread for smorgasbord.

(For the next time I'm feeling ambitious.)

Re: That looks awesome -- I love the variety of cuisines

[nerakrose]

In case anyone's interested, there's an alternative version (the original, I believe? not sure) of this nut bread recipe that doesn't include psyllium husks. This one's from Thomas Rode (Danish chef) who's all about paleo, and this is his paleo version of rye bread. I couldn't find an English version online, so this is my translation:

100 g pumpkin seeds
100 g sunflower seeds
100 g almonds
100 g walnuts
100 g linseeds
100 g sesame
5 eggs
1 dl extra virgin olive oil
2 tsp salt (Læsø or Himalayasalt) - I've used flaky maldon salt. Any flaky salt will do imo.

Preheat the oven to 160C.
Mix all the seeds and nuts (whole, do not chop) in a bowl. Add the eggs and oil and mix well. Line a bread form with parchment paper and pour the mix in. Bake at 160C for an hour.

Can be frozen - for best results slice bread and freeze slices individually. Will keep for 7 days in a fridge.