Bread is something I started as the first thing to prepare in my gluten free diet plan. I tried many times until I found my own recipe, the consistency of bread slice that I like the most. For me bread shouldn’t be wet, this is why many gluten free recipes with eggs were not to be accepted. There were many issues I struggled with : sad layer, crumbing bread, burnt top. Nowdays I’m able to get so much pleasure from eating homemade bread, made of good ingredients I know, made myself. Recipe is easy. Take a look!
BREAD1
Ingredients:
- 40g linseeds(flaxseeds)
- 43g Plantago (80% Plantago psyllium seeds + 20% Plantago ovata husk)
- 20g Plantago ovata husk
- 250g starch ( I used 100g tapioca, 100g corn, 50g potato)
- 150g ground buckwheat
- 100g ground brown rice
- 550g plant milk ( I used soy-rice)
- 45g fresh yeast + 10g maple syrup
- 1 tsp salt (iodine free)
- 30g olive oil
- 50g cranberry or raisins
Instructions:
- Prepare a bread tin (25 cm loaf pan).
- Grind flours and seeds. Transfer to another dish and set aside.
- Preheat oven to 200ºC with double heater mode without circulation.
- Make a yeast solution. Put in a cooking blender yeast, milk and maple syrup. Set the temperature on 37ºC and turn mixing on with a small speed for about 10 minutes.
- Add flours, starches , seeds, fiber, salt, olive oil, raisins and knead the dough. The dough should thicken.
- Transfer the dough into prepared bread tin and let it grow covered with kitchen cloth for about 1 hour.
- Bake for an hour in 200ºC. After that take the bread out of the tin, put it on the grate in oven – cooling rack and continue baking for about 15 minutes. When you”knock”on the bottom of the bread it will make the dull sound. Outside of the brad should be crispy. I would even say the bread should make an impression of tough.
Enjoy your meal!
BREAD2
Ingredients:
- 40g linseeds (flaxseeds)
- 30g chiaseeds
- 25g Plantago (80% Plantago psyllium seeds + 20% Plantago ovata husk)
- 10g Plantago ovata husk
- 100g corn starch
- 150g potato starch
- 150g ground buckwheat
- 100g ground millet flakes
- 300g plant milk (I used soy-rice)
- 300g filtered water
- 10g maple syrup
- 7g dried yeast
- 1 tsp salt (iodine free)
- 30g olive oil
Instructions:
- Prepare a pizza tray. Line it with baking paper and set aside.
- Grind flours and seeds. Transfer to another dish and set aside.
- Preheat oven to 200ºC with double heater mode without circulation.
- Make a yeast solution. Put in a cooking blender yeast, milk, water and maple syrup. Set the temperature on 37ºC and turn mixing on with a small speed for 1 minute.
- Add flours, starches , seeds, fiber, salt, olive oil and knead the dough. The dough should thicken.
- Transfer the dough onto prepared pizza tray and let it grow covered with kitchen cloth for about 1 hour.
- Bake for an hour in 200ºC. When you”knock”on the bottom of the bread it will make the dull sound. Outside of the brad should be crispy. I would even say the bread should be tough.
Enjoy your meal!
BREAD3
Ingredients:
- 60g linseeds (flaxseeds)
- 10g Plantago ovata husk
- 50g potato starch
- 250g ground buckwheat
- 250g corn flour
- 650g plant milk (I used soy-rice)
- 25g maple syrup
- 14g dried yeast
- 1 tsp salt (iodine free)
- 30g olive oil
Instructions:
- Prepare a pizza tray. Line it with baking paper and set aside.
- Grind flours and seeds. Transfer to another dish and set aside.
- Preheat oven to 200ºC with double heater mode without circulation.
- Make a yeast solution. Put in a cooking blender yeast, milk, water and maple syrup. Set the temperature on 37ºC and turn mixing on with a small speed for 1 minute.
- Add flours, starches , seeds, fiber, salt, olive oil and knead the dough. The dough should thicken.
- Transfer the dough onto prepared pizza tray and let it grow covered with kitchen cloth for about 1 hour.
- Bake for an hour in 200ºC. When you”knock”on the bottom of the bread it will make the dull sound. Outside of the brad should be crispy. I would even say the bread should be tough.
Enjoy your meal!
BREAD3 +Baked cauliflower & kidney beans spicy curry paste (gluten free, vegan) + semi-pickled cucumber + onion + parsley
BREAD4
Ingredients:
- 45g yeast
- 200g millet milk
- 15g maple syrup
- 250g baked hokkaido pumpkin
- 150g ground buckwheat
- 100g potato starch
- 5g (3tsp) Plantago ovata husk
- 30g coconut oil
- 1 heaped tsp iodine free salt
- 50g pumpkin seeds
Instructions:
- Prepare a bread tin (25 cm loaf pan).
- Grind buckwheat. Transfer to another dish and set aside.
- Preheat oven to 180ºC with double heater mode without circulation.
- Make a yeast solution. Put in a cooking blender yeast, milk and maple syrup. Set the temperature on 37ºC and turn mixing on with a small speed for about 10 minutes.
- Add baked and cooled pumpkin flesh. It’s very dense. Blend it to smoothness.
- Add flour, starch, fiber, salt, coconut oil, pumpkin seeds and knead the dough. The dough should thicken.
- Transfer the dough into prepared bread tin and let it grow covered with kitchen cloth for about 1 hour.
- Bake for an hour in 180ºC. After that take the bread out of the tin, put it on the grate in oven – cooling rack and continue baking for about 15 minutes. This bread is not crispy outside. It’s soft and slightly humid inside. Tastes the best when stale.
Enjoy your meal!
BREAD5 – toast bread
Ingredients:
- 7g dried yeast
- 1 tsp raw honey (for vegan option 1 tbsp maple syrup)
- 130g + 500g filtered water
- 20g Plantago ovata husk
- 130g + 60g buckwheat
- 35g millet flakes
- 250g potato starch
- 125g corn flour
- 1,5 tsp iodine free salt
Instructions:
- Prepare a bread tin (25 cm loaf pan).
- Grind buckwheat and millet flakes. Transfer to another dish and set aside.
- Preheat oven to 180ºC with double heater mode without circulation.
- Make a yeast solution. Put in a cooking blender yeast, 130g water, 60g buckwheat flour, 35g millet flour and honey . Set the temperature on 37ºC and turn mixing on with a small speed for about 2 minutes.
- Add flours, starch, fiber, salt and knead the dough. The dough should thicken.
- Transfer the dough into prepared bread tin and let it grow covered with kitchen cloth for about 1 hour.
- Bake for an hour in 180ºC. After that take the bread out of the tin, put it on the grate in oven – cooling rack and continue baking for about 10 minutes. When you”knock”on the bottom of the bread it will make the dull sound. Outside of the brad should be crispy. I would even say the bread should be tough.Enjoy your meal!
Enjoy your meal!
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