This is something that a I am constantly hearing people talking about – Gluten-free bread!
Is it possible to have a gluten-free bread that is not just healthy but delicious as well? The answer is YES!
Some of you are gluten-intolerant or just want to cut down on your gluten intake and finding a bread recipe that is gluten-free can be a daunting task. So I’m afraid I may have found a very successful one. I saw the original recipe on Deliciously Ella’s book and since then I have been trying to adjust it to my own taste. This recipe is just the base and you can create infinite variations with it – with olives, with more or less herbs, with more seeds, with sundried tomatoes, etc. The variations are an infinite world to be explored. But the best thing about this bread is that it is indeed gluten-free, vegan, super healthy, rich in fibre and insanely delicious.
I am sure it will be a big hit in any kitchen and you’ll never feel like buying bread again. And the best thing: you don’t need a special bread maker machine to make this bread – normal oven will do.
I must add how easy it is to make and how beautifully rich and nutty it tastes.
So this bread is:
- And deliciously healthy
The list of toppings is also infinite: you can toast with and eat with avocados, banana, tahini, peanut butter, tofu scramble, etc.…
If you are a bread lover I am sure this recipe will win your day.
- 2 cups cold water (500ml)
- 1 cup of pumpkin seeds (225g), and a little more to sprinkle the bread at the end
- 1/2 cup pine nuts (85g), and a little more to sprinkle the bread at the end
- 1 cup buckwheat or brown rice flour (200g)
- 1 cup almonds (200g)
- 1/2 cup of sunflower seeds (85g), and a little more to sprinkle the bread at the end
- 3 tablespoons of psyllium husk powder
- 2 tablespoons chia seeds
- 3 tablespoons of dried herbs and seeds (herbs of provence, fennel, rosemary, thyme, oregano, etc.)
- 1 tablespoon olive oil or coconut oil, to grease the form
- Salt and pepper to taste
- Begin by placing the almonds, a cup of pumpkin seeds and a half cup of pine nuts in a food processor and mix for a few minutes until you get a fine flour.
- Transfer this flour to a large bowl and add the buckwheat (or rice flour), plus half a cup of sunflower seeds, chia seeds, psyllium husk powder, dried herbs, salt and pepper. Wrap this mixture well and gradually add the water.
- Allow the mixture to stand for one hour or until the water has been fully absorbed and the mixture is firm. During this time, preheat the oven to 180C.
- As soon as the dough is firm (it must be really firm, with no side still looking liquid - if it is, add another spoonful of psyllium powder), grease an English cake-like tin with oil, pour the mixture and press firmly the dough with a spoon.
- Then place the bread in the oven and bake for forty minutes to an hour, until the surface of the bread is slightly toasted and you can stick a chopstick without any dough attached to it.
- Finally, let cool and cut into thin slices ...
- Enjoy 🙂
- Do not omit the psyllium husk powder as together with the chia seeds is the ingredient that will bind all the ingredients of the dough. Add more if the dough still feels liquid.
- Cut into thin slices and freeze if you want the bread to last for some time, and remove and use for toast.