I’ve been testing some gluten free flour mixes and this is the best one so far, I can use it in any recipe requiring regular flour, in a one to one ratio, so no further calculating is necessary.
I have been using it for my quick gluten free bread loaf, pancakes and even pizza bases.
GLUTEN FREE ALL PURPOSE FLOUR MIX;
In a large bowl mix;
150 gr. potato starch (or corn starch)
150 gr. tapioca flour
200 gr. brown rice flour
200 gr. oat flour
300 gr. white rice flour
1 tsp xanthan gum
Stir until everything is mixed very well and store in an airtight container.
Prep time : 30 minutes (this includes making the flour mix)
Cooking time: 60 minutes
Makes : 1 loaf
• 3 1/2 – 3 3/4 cups gluten free all purpose flour mix
• 2 tsp. instant yeast
• 1 tsp himalayan salt
• 2 1/2 cups plus 1 or 2 tablespoon warm water
• 1 tbsp. honey or agave syrup
• 1 tsp. (apple cider) vinegar
• 2 tbsp. melted coconut oil or olive oil
1. Combine 3 1/2 cups of flour mix, the instant yeast and salt in mixer bowl and whisk until thoroughly combined.
2. In a jug measure out the warm water and add the agave or honey, the apple cider vinegar and coconut oil.
3. Add to flour mixture.
4. Mix on medium speed for 5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 tablespoon at a time as needed to get this consistency.
5. Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
6. Spread batter in loaf pan, slice down the middle with a very sharp knife. (see photo)
7. Let rise in warm place for about an hour. Covered loosely with cling film that has been sprayed with a little oil.
8. Preheat oven to 190°C / 375°F
9. Bake for 40-50 minutes, until bread looks firm and is fairly brown on top. Knock on it and if it sounds hollow it’s done.
10. Let cool for 20-30 minutes in pan before removing to wire rack.
11. Let cool completely before slicing.
12. I like to brush the loaf with a little olive oil for shine
13. It will keep for only three days tops, so I slice it and freeze it and take out as needed.
NOTE: You can add things like sesame seeds, or sunflower seeds to the dough if you like, not more than a 1/4 cup. Sprinkle some on the top too!
Hello Folks, I just need to tell you about my new Chia Bread. My absolute favourite bread as of now.
It’s easy, nutritious, delicious and soooo all round good. You just have to try it. The Chia seed works as a moisturizer for the bread so it doesn’t dry out for….well at least two days, because that’s how long mine lasted. But it would have kept for another day, for sure. Normally home made (natural) bread goes stale within a day. But this one stay nice and fresh for days.
It’s high protein and high fibre, but mostly I can’t stretch enough how yummy it tastes.
I have a lot of favourite breads and I absolutely adore baking bread, like Fig walnut bread, High Fibre Health Bread or Norwegian Bread .
But I feel that this is the easiest one.
There is no real baking skill involved so don’t worry if you’re not an every day baker. All you do is knead and bake.
The smell from the oven will make it the best day of the week with a full sense of accomplishment.
Let’s do this!
Prep time : 10 minutes
Cooking time : 50-60 minutes
Makes : 1 small loaf
- 340-360 ml hand warm water, about 1 1/2 cup
- 1 sachet instant yeast, 7 grms. / 1 1/2 tsp.
- 1 cup whole grain spelt flour
- 1 cup plain spelt flour
- 30 grms. / 2 tbsp. chia seeds
- 1 tsp. salt
Pre heat the oven to 210°C / 410° F
NOTE: Don’t add all the water in the beginning, leave out about a quarter cup and add the remainder if it seems dry.
Put all the ingredients in a mixer equipped with the hook attachment and knead for 5 minutes.
Turn out the dough onto a lightly floured surface and knead for another minute or so and shape into a loaf.
Place the dough in a 20cm / 8″ loaf tin, and cover loosely with cling film that has been sprayed with a little oil.
Let it rise for about an hour. This bread will not rise as much as a conventional loaf, just a bit above the tin.
Place in a pre heated oven and bake for 50-60 minutes.
Check after 50 minutes, by tapping on the bread, If it sounds hollow already insert a wooden skewer. If it comes out dry, remove the bread from the oven.
The baking time also depends on your oven, so be sure to check. Although this bread is very forgiving.
Remove from oven and let cool on a rack before slicing.
Serving tip: A thick slice topped with avocado mash, coarse sea salt and a squeeze of lime.
Everywhere I look, it’s Pumpkins, Pumpkins, Pumpkins… and I’m loving it.
I can’t get enough of Pumpkins, I eat them all year round (thanks you frozen pumpkin).
But since I’ve been thinking a lot about Pumpkins lately (no surprise there), I wanted to find more ways to use them. And today I am sharing with you my Pumpkin Beer Bread Loaf. Just like a normal whole grain loaf but with Pumpkin in it, and a little something extra… beer!
The result is a soft textured loaf, hearty with a hint of sweetness and a nice crispy crust.
I’ve kept it plain and simple so you can eat it with anything from cheese to Nutella. Don’t worry you can’t actually taste the beer.
The color of the bread needless to say, is beautiful.
So those of you who are still looking for a new Pumpkin adventure, make this Pumpkin Beer Bread, you’ll love it 🙂
⏰ Prep time: 15 minutes
🎃 Cooking time: ca 30 minutes
🍴 Makes: 2 Loafs
- 4 – 4 ½ cups all purpose flour
- 2 cups whole wheat flour
- 2 tsp. salt
- 1 package instant dry yeast
- 3/4 cup luke warm water
- 1/2 cup light beer,
- 2 tbsp. oil
- 1 tbsp. sugar
- 1 cup pumpkin puree, freshly made or canned
- a small handful of Pumpkin seeds
- more flour for rolling out dough
1. In a bowl mix the two flours with the salt.
2. In a large bowl, dissolve yeast in warm water. Add the beer, the sugar, oil and 3 cups flour. Add the pumpkin puree. Beat until smooth.
3. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
5. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Brush with a little milk and sprinkle with the Pumpkin seeds.
6. Bake at 375 F for 30 – 35 minutes or until the bread sounds hollow when tapped.
7. Remove from oven and place on wire racks to cool.
This is the easiest bread recipe I have in my repertoire, I make it all the time. Mostly because it is a no-brainer recipe and some times because it’s even quicker than going to the store to buy a loaf, or because it’s raining and I don’t want to leave the house. Whatever the reason may be, this fool proof recipe is one I use time and time again .
- No additives
- Home made
- Nope…can’t think of any.
Prep time : 10 minutes
Cooking time : 30 minutes
oven temp : 200 C / 400 F
- 2 teaspoons active dry yeast
- 3/4 cup warm water
- 1/2 cup milk at room temperature
- 2 tablespoons honey
- 3 1/2- 4 cups whole grain spelt flour
- 2 tablespoons extra-light olive oil
- 1 teaspoon salt
- extra olive oil or melted butter for brushing loaf
Combine the warm water, yeast and honey in a large jug, and let it sit and “proof” for 10 minutes. Add the milk and stir.
Place the flour in the bowl of your mixer, fitted with the kneading hook, pour the water yeast mixture into the bowl of flour with the motor running on the lowest setting. Add the salt and olive oil. Once incorporated you can turn the mixer setting on higher. Knead for about 7 minutes.
Cover the bowl with a damp cloth and let the dough rise for 45-60 minutes in a warm place. It should double in size.
Grease a loaf tin with melted butter.
Turn the dough out on a floured surface and knead a few minutes. Shape into a loaf and place in loaf tin.
Let rise again for 30 minutes covered with an oiled piece of plastic wrap.
Preheat your oven to 200 C/400 F , remove plastic wrap and place loaf on a rack in the middle of the oven. Bake the loaf for about 30 minutes turning half way, tap the loaf to see if it’s fully baked, it should sound hollow. Once baked , brush the crust with some butter. This is an optional step but I love the way the crust gets a bit softer and glossier. Let it cool in the pan for a few minutes before removing it to cool completely on a wire rack.
This amazing bread was originally invented by a Norwegian Pastor named Marksett, and is nothing short of a miracle. Jam packed with nutrients and no flour, no yeast and no leavening whatsoever. Pure natural ingredients for a real bread.
Oats, seeds, olive oil, salt and water, that’s it. The Chia seeds and Psyllium act as binding agents.
A nutrition BOM, so to speak. Full of fibre and healthy fats. I eat two slices a day and I can assure you, it’s plenty and very delicious. Toasted it’s pure heaven.
The beauty of this loaf is that it has to be made with lots of love, almost like therapy. You need to mix the ingredients and leave it overnight in the fridge so that all the seeds and fibre can do their “thing” and expand. Bake the next day. A slow bread if you will, worth every bit of effort.
Freezes well too!
Prep time: 15 minutes
Waiting time: overnight
Cooking time : 70 minutes
Makes 1 loaf
• 1 ½ cups rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
• ½ cup Pumpkin seeds
• ½ cup Sunflower seeds
• ½ cup flax seeds whole
• 3 tbsp. flax seeds cracked or roughly ground
• 2 tbsp. Chia seeds
• 2 tbsp. Psyllium seed husks
• 2 tbsp. sesame seeds
• 1 tsp fine grain sea salt
• 1 tbsp. olive oil
• 1 3/4 – 2 cups water
1. In a bowl combine all the dry ingredients, stirring well. Whisk oil and water together in a measuring jug. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick , first add the 1 ¾ water and then the remaining ¼ up if necessary. See how it goes. It will however become a big ball. See picture.
2. Cover with cling film and place in the fridge overnight.
3. The next morning, remove the bowl from the fridge and let sit at room temperature for about an hour before baking.
4. Grease a loaf tin, ( 8”/ 20 cm.)
5. Do not preheat oven.
6. Place loaf pan in the oven on the middle rack, and bake at 350° F / 175° C for 70-75 minutes.
7. If the loaf gets to dark, make a tent cover of aluminum foil and cover loosely. Test with a wooden skewer to see if the bread is done. The wooden skewer may be moist but not sticky.
8. Bread is done when it sounds hollow when tapped. It should also have shrunk away from the edges of the tin. Let cool about twenty minutes and remove from tin. Then cool completely before slicing.
9. Store bread in a tightly sealed container for up to four days, or freeze.