Amazing Gluten-free Bread
Often we have been asked for a good gluten free bread recipe. One night when out for a meal I tasted the original version of this bread. MMMmmm... It was so good. Now I make it almost every week, as an alternative to my sourdough rye/spelt bread. My kids love it too.
I wanted to give this dairy/gluten/yeast free bread more lift, with less baking soda flavour, so I experimented with various flours and quantities of rising agents.
I have never spent this much time on perfecting a recipe! Is it perfect now? It's darn good, and yet you can probably perfect your own version with your own combo of flours too.
You'll notice the grains and seeds are soaked overnight. Soaking makes the gluten free flours rise better and maximizes
digestibility - the grains more bio-available and nutritious.
If you’re short on time make it without the soaking step. It works well anyway.
Yes, there are a many different flour ‘options’ in this bread. It can
feel like a bulk bin store when you’re making this for the first time.
For this reason, once you have tried it once and it works for you, I
recommend making up a big pre-mixed lot of all the flours for the next
few bread makings. I like to use quinoa & chickpea flours in this
bread for added protein and nutrition. However please note that I have
suggested you can use more rice/buckwheat flour instead of the
quinoa/chickpea flours for simplicity. The linseed, sunflower and chia
seeds add valuable omega oils.
Now to the actual recipe...
Makes 2 loaves
1 c Buckwheat flour
1 c potato starch
1 c tapioca
flour
1 c fine cornmeal/polenta/masa d' Maiz
1 c rice flour
1 c quinoa flour (or 1 more cup rice flour)
1 c chickpea flour (or 1 more cup buckwheat flour)
1/3 c chia seeds
½ c ground linseed (grind in a coffee grinder/small blender)
½ c ground sunflower seeds (grind in a coffee grinder/small blender)
(or instead of the above two ingredients use 1 c LSA)
2 T baking powder
(note: add 1 more T b/powder if not soaking)
1 T baking soda
1 t xantham gum
1 t guar gum
4 ½ cups water
2 t salt
6 tablespoons olive oil
2 T honey
1 tablespoon blackstrap molasses (or more honey)
4 tablespoons apple cider vinegar
Before bed:
Sift and stir flours until well combined. Pour on 3 c water, combine and leave to soak overnight.
Place seeds in a bowl with 1 c water.
Stir and leave to soak overnight.
The next morning:
Preheat oven to 180 degrees C or 360 F.
Whisk together oil, remaining ½ c water, molasses, honey, salt and apple cider vinegar in a small bowl.
Add baking powder, baking soda, and gums to seeds and stir in.
Now combine all ingredients well. I find this is easiest with a potato masher or an electric beater with a dough hook.
Pour mix into oiled bread pan.
Cover loaf with foil. Remove foil after 1/2 an hour.
Bake for a total of 50 minutes – 1 hour.
Test loaf with a skewer to make sure it is cooked through.
Cool in pan briefly, before turning out onto a wire rack to cool.