Food

Gluten-Free Bread: Baking it Yourself is Very Easy

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Gluten-free bread is not available from every bakery. If you have to or want to do without gluten, you will find an uncomplicated bread recipe for everyday use here with teff flour, chia, and psyllium husks.

Those who cannot tolerate gluten-containing products must keep their eyes open when shopping. Getting gluten-free bread or rolls is anything but easy. In the meantime, however, there are baking mixes for gluten-free bread in health food stores, organic markets, or well-stocked supermarkets. If you don’t want to use a baking mix and want to bake your own bread, you can try this rather uncomplicated bread recipe.

Locust bean gum and psyllium husks ensure a nice bond. Organic psyllium husks in particular consist of up to 80 percent dietary fiber. They also contain mucilage. These swell in the digestive tract and bind up to 40 times their weight in water. Flea seed shells, for example, are great as an egg substitute for vegan baking. Why not try the organic psyllium husks from Steinberger! Alternatively, you can use chia seeds as a binding agent for gluten-free bread, for example, which swell into a thick gel when combined with warm water. Caution: The baking time will be slightly longer if you use chia seeds as a binding agent.

The types of flour can be replaced with other gluten-free flour; It is only important that the number of flour totals 500 grams.

Gluten-free bread: the ingredients to bake yourself

  • 500 ml lukewarm water
  • 1 cube of fresh yeast
  • 1 tsp honey
  • 200 grams of rice flour
  • 150 g teff flour
  • 150 grams of buckwheat flour
  • 2 tsp locust bean gum
  • 1 tbsp ground psyllium husk
  • 1 tsp salt
  • 1 tsp vinegar
  • 2 tablespoons oil
  • a handful of nuts, seeds, or kernels (we used hazelnuts)
  • 1 loaf pan (26 centimeters)

Gluten-free bread: preparation

  1. Put water in a bowl, dissolve yeast and honey in it
  2. Add the other ingredients and knead with the dough hook of the hand mixer until a viscous mass is formed. If the dough is still too dry, add some lukewarm water.
  3. Grease the loaf tin with a little oil and pour in the dough. Cover with a kitchen towel and leave to rise for an hour in a warm place.
  4. Preheat the oven to 220 ° C (fan oven). Place a small pan of water on the bottom of the oven. Brush the surface of the bread with some oil and put it in the oven for an hour. After 10 minutes, turn the temperature back down to 200°C.
  5. Let the bread cool down and turn it out of the pan.
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