COOKING TIME: 80mins

Finding healthy & delicious commercially made gluten-free bread is nearly impossible. I find the whole concept of ‘gluten-free’ a bit worrying as most gluten free options are anything but healthy or good for you. Equally, I find the good gluten free loaves, expensive, very dense and strong in flavour and lets remember they are still commercially made.

SO I made it my absolute mission to make a loaf that is not dense, cheap, easy to make and above all delicious. All credit goes to Amy Chaplin for this recipe.

You will need to soak some grains the night before & you will need a food processor.

SERVING SUGGESTION

Makes one loaf and keeps really well. Store at room temperature for 3 days or in the fridge for a week. Sliced, the bread will happily sit in the freezer and makes great toast from frozen.

WHAT YOU WILL NEED

Large loaf pan 11,5 x 21 cm

Food Processor

INGREDIENTS
  • 1 cup (160g) raw buckwheat groats, soaked overnight in plenty water
  • 1/2 cup (90g) millet, soaked with the buckwheat
  • 1 cup (100g) rolled oats
  • 1 cup (240ml) filtered water
  • 2 tablespoons psyllium husks
  • 1 tablespoon aluminum-free baking powder
  • 3 tablespoons extra virgin olive oil/coconut oil
  • 1 1/4 teaspoon fine salt
  • raw seeds for sprinkling (I used a mixture of pumpkin, sunflower and 1 tspn poppy)
METHOD
  1. Preheat the oven to 180c
  2. Line your loaf pan with baking paper, leaving an overhang on each side.
  3. Pour the buckwheat and millet into a large colander and rinse with fresh water until the buckwheat is no longer ‘slimy’ and the water runs clear. Set aside and drain thoroughly.
  4. Transfer the soaked grains to a food processor and add the oats, water, psyllium husk, baking powder, oil and salt. Process until combined and the grains have broken down. Scrape the sides and pulse again.
  5. Transfer the batter to the loaf pan, spreading it well especially in the corners.
  6. Sprinkle the tip with seeds and bake for 1 hour and 20 minutes.
  7. The bread is ready when the edges of the loaf are golden and have pulled away from the sides.
  8. Use the baking paper to lift the loaf out of the pan and onto a wire rack
  9. Leave the bread to cool completely before slicing, or it may still be sticky inside.
  10. Store the loaf in an airtight container at room temperature for 3 days, or the fridge for a week or freeze pre-sliced bread in an airtight container for up to 3 months.
KITCHEN NOTES

Buckwheat – Naturally gluten-free buckwheat is a highly nutritious whole grain that many people consider to be a superfood. You can either buy it whole (it looks like a round seed) or as a flour.

Millet – Also gluten-free Millet is an ancient seed and yup it looks like birdseed! It is relatively quick cooking and super versatile.

Psyllium Husk – Psyllium Husk, the husks of the seeds of the plantago psyllium plant, is super high in fibre and is often used as a ‘binder’ in gluten-free and vegan baked goods.

All the above is available at any good health store

 

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COOKING TIME: 80mins

Finding healthy & delicious commercially made gluten-free bread is nearly impossible. I find the whole concept of ‘gluten-free’ a bit worrying as most gluten free options are anything but healthy or good for you. Equally, I find the good gluten free loaves, expensive, very dense and strong in flavour and lets remember they are still commercially made.

SO I made it my absolute mission to make a loaf that is not dense, cheap, easy to make and above all delicious. All credit goes to Amy Chaplin for this recipe.

You will need to soak some grains the night before & you will need a food processor.

SERVING SUGGESTION

Makes one loaf and keeps really well. Store at room temperature for 3 days or in the fridge for a week. Sliced, the bread will happily sit in the freezer and makes great toast from frozen.

WHAT YOU WILL NEED

Large loaf pan 11,5 x 21 cm

Food Processor

INGREDIENTS

  • 1 cup (160g) raw buckwheat groats, soaked overnight in plenty water
  • 1/2 cup (90g) millet, soaked with the buckwheat
  • 1 cup (100g) rolled oats
  • 1 cup (240ml) filtered water
  • 2 tablespoons psyllium husks
  • 1 tablespoon aluminum-free baking powder
  • 3 tablespoons extra virgin olive oil/coconut oil
  • 1 1/4 teaspoon fine salt
  • raw seeds for sprinkling (I used a mixture of pumpkin, sunflower and 1 tspn poppy)

METHOD

  1. Preheat the oven to 180c
  2. Line your loaf pan with baking paper, leaving an overhang on each side.
  3. Pour the buckwheat and millet into a large colander and rinse with fresh water until the buckwheat is no longer ‘slimy’ and the water runs clear. Set aside and drain thoroughly.
  4. Transfer the soaked grains to a food processor and add the oats, water, psyllium husk, baking powder, oil and salt. Process until combined and the grains have broken down. Scrape the sides and pulse again.
  5. Transfer the batter to the loaf pan, spreading it well especially in the corners.
  6. Sprinkle the tip with seeds and bake for 1 hour and 20 minutes.
  7. The bread is ready when the edges of the loaf are golden and have pulled away from the sides.
  8. Use the baking paper to lift the loaf out of the pan and onto a wire rack
  9. Leave the bread to cool completely before slicing, or it may still be sticky inside.
  10. Store the loaf in an airtight container at room temperature for 3 days, or the fridge for a week or freeze pre-sliced bread in an airtight container for up to 3 months.

KITCHEN NOTES

Buckwheat – Naturally gluten-free buckwheat is a highly nutritious whole grain that many people consider to be a superfood. You can either buy it whole (it looks like a round seed) or as a flour.

Millet – Also gluten-free Millet is an ancient seed and yup it looks like birdseed! It is relatively quick cooking and super versatile.

Psyllium Husk – Psyllium Husk, the husks of the seeds of the plantago psyllium plant, is super high in fibre and is often used as a ‘binder’ in gluten-free and vegan baked goods.

All the above is available at any good health store

 

Print Friendly, PDF & Email