WHEAT FREE BREAD
I am often asked about healthy alternatives to shop bought bread, so in todays post I am giving you the recipe for Gluten Free Brown Yeast Bread, which I learnt how to make in Maggie Lynch’s cooking class a few weeks ago. This bread is not only Gluten Free but also Wheat Free. Being Gluten Free it is suitable for people with Coeliac Disease. However, a lot of people I talk to are trying to reduce their consumption of wheat, not gluten. This may be because they feel they have an intolerance to it, or they just want to eat less wheat generally as part of an overall healthy lifestyle. So this bread is great for them also.
The beauty of this bread is that it is full of nutritious ingredients and it is also totally delicious!!! It has a lovely moist texture so is really good to use for an open sandwich, but it also toasts really well.
Don’t be put off by the use of yeast in the bread, it is very easy to make and even though you do have to leave it to rise, the actually making of the bread is quick enough to do (especially if you have put all your dry ingredients in a bag in the fridge ready to make the next batch, like I did last time I made it!!).
- 190g brown rice flour
- 50g millet flakes
- 110g buckwheat flour
- 25g psyllium husks
- 1 level teaspoon baking powder (make sure you use Gluten Free if you are Coeliac!)
- 1 teaspoon Himalayan salt
- 50g seeds (mixture of pumpkin, sunflower and sesame)
- 1 1/2 rounded teaspoon ground chia seeds
- 2 teaspoons slightly rounded dried yeast
- 2 tablespoons olive oil
- 2 tablespoons molasses or honey
- 275 ml tepid water
- 2 tablespoons natural yoghurt (or soy yoghurt if dairy free
- 4 large organic eggs
Sieve all dry ingredients (except yeast) into a mixing bowl and add the seeds. Give a good mix around to distribute everything.
Mix together the yeast, water, oil, molasses and yoghurt. Set aside for 5 minutes.
Whisk the eggs and add to the yeast mixture.
Using a dough hook or K beater, add the yeast mixture to the dry ingredients slowly. Then beat well for 5 minutes. The right mixture is quite wet and will resemble a very thick batter rather than a bread dough.
Put batter into an oiled loaf tin (I also put non stick baking paper on the bottom as it makes it much easier to get the bread out afterwards) and cover with damp parchment and a damp t towel and cover the lot with cling film. Sit in a warm area for 40 to 60 minutes. The bread should rise a little during this time.
Remove the cling, t towel and parchment and put into a preheated oven at 170C. Bake approximately 50 minutes or until cooked.
Leave to cool in the tin before turning out on to a wire rack to completely cool.
Next time I will share with you the recipe for a super quick oat and seed bread which is also delicious as well as being Wheat Free and Gluten Free (if you use Gluten Free Oats!)