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 INGREDIENTS;
• 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!
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.
This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?
…and ONLY 6 INGREDIENTS.
4 Cups whole rolled oats
1 Cup large Coconut flakes
1/2 Cup whole almonds
1/3 Cup honey
1/4 Cup coconut oil
1/4 Cup cacao powder
Pre heat the oven to 160 C / 320 F
In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.