Saturday, July 26, 2014

Gluten-Free Pulp Bread


There's no real way around it; pulp bread does not look or sound good.  But, I was pleasantly surprised when despite the, um, earthy appearance, the bread had a really good flavor.  Weird, but good.  The texture was nice too--not too doughy, and nice and flavorful.

A bonus trick--if you juice with a medley of fruit and veggies, then every bite of your bread could potentially be a surprise.  One bit might have beets and carrot, and the next could have apple and ginger.  You never know! 

This is really a relatively quick and simple way to use up the fiber and pulp from juicing.  Some of my other fave ways to use pulp are pureeing it into soups or smoothies, or working into a little patty with beans for little bean cakes.  But this little bread is a fast and easy option; you can even just use one bowl!  Talk about simple and clean.  Oh and by the way, it's quite tasty as-is, or, dollop a little homemade applesauce on top.  Yum!

Gluten-Free Pulp Bread


1-1/2 cups gluten-free flour
2 tablespoons chia seeds
1-1/2 teaspoons baking powder
dash of sea salt
1 teaspoon cinnamon
1-1/2 cups pulp from juicing
1 teaspoon vanilla extract
1/4 cup olive or avocado oil
1/4 cup maple syrup
1/4 cup coconut milk
1/4 cup applesauce (optional)


1.  Whisk dry ingredients together.  Stir in pulp and wet ingredients, mix well.

2.  Pour into parchment-lined loaf pan and bake for 40 minutes at 350. 


Let cool for a few minutes before removing from pan.  Slice and serve!

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