I am always trying new ideas to find the perfect gluten free bread and I have already built up a small collection. Before I went gluten free I loved eating whole meal bread and especially loved nut bread with some French cheese so I went on a quest to find a gluten free recipe. I search high and low but never managed to find one which I liked so I decided to make my own. Now baking gluten free bread isn't easy and if you are used baking bread in a traditional manner, you'll be surprised that the batter if often quite runny but fear not this recipe is one of my favourites and it makes a moist and delicious bread. 

Ingredients for the bread dough:

FOR 25 SLICES

430 ml / 1 3/4 cup + 1 tbsp water

30 ml 2 tbsp olive oil

5 ml / 1 tsp apple cider vinegar

3 eggs

25 g / 5 tsp chickpea flour

125 g / 5/6 cup  millet flour (or brown rice flour)

125 g / 1/2 cup tapioca flour

125 g / 1/2 cup potato starch

12 g / 2 tsp salt

20 g / 1 1/2 tbsp coconut sugar

10 g / 2 tbsp psyllium husk

15 g / 1 1/2 tbsp dry baker's yeast. 

Mix water, oil, vinegar and eggs with a mixer. Mix the different types of flour, starch, salt, sugar and psyllium husk in a separate bowl. Add the yeast to the dry ingredients. Add the dry ingredients to the wet mix and mix for 2 minutes. 

You can add nuts, seeds and dried fruit to this bread dough.

For my nut bread :

100 gr/ 1 cup dried cranberries

50 gr/ 1/2 cup whole hazelnuts

50 gr/ 1/2 cup pecan nuts (whole)

Add cranberries to the bread dough. Chop up the nuts and add. Mix the dough. It will be quite runny, don't worry about that. 

Grease a cake tin (24-26 cm/ 9.5 - 10 inch) , add the dough and let it rest for 30 minutes. 

Bake in for about 35 minutes in a preheated oven. (180°C / 350°F). Check with a cooking thermometer. The bread must have a temperature of 90°C / 194°F in the centre. Take it immediately out of the tin and let it cool. 

 

1 slice = 

Chestnut bread

Today I have a little cooking post for you. I have been eating gluten free for nearly 18 months. I was suffering from repeated migraines, headaches, sinus infections and other smaller ailments. I went to my GP and he couldn't find why I was having all these complaints. One of my friends suggested I cut out gluten. Since I haven't had a single sinus infection and only one migraine. At one point I was having 2-3 three sinus infections a month.

I love baking and have started building up a recipe list of gluten free products. 

Chestnut bread:

Serves 8-10

Preparation time: 15 minutes

Rest time: 30 minutes

Cooking time : 30 minutes

Ingredients:

430 ml/14.5 fluid ounces water

30 ml/ 2tbsp olive oil

5 ml/ 1tsp cider vinegar

3 eggs

100 gr/ 3.5 ounces chickpea flour    3.5 ounces

125 gr/ 4.4 ounces tapioca flour

100 gr/3.5 ounces rice flour

50 gr/1.8 ounces chestnut flour

125 gr/ 4.4 ounces potato starch (you can switch for corn starch if you want)

12 gr/ 2.5 tsp salt

20 gr/4 tsp coconut sugar or cane sugar (or honey)

10 gr/ 2tsp psyllium husk

15 gr/1 tbsp dry yeast

50 gr/1.8 ounces  walnuts

50 gr/ 1.8 ounces pecan nuts

oil to grease the tin

Mix water, oil, vinegar and eggs in a bowl with a mixer.

Mix in a separate bowl chickpea flour, tapioca flour, rice flour, chestnut flour, potato starch, salt, sugar and psyllium husk.

Add yeast. Mix the dry and wet ingredients for 2 minutes. Add the nuts at the end. For into a cake tin (around 24-26cm long) and put a clean towel on top. Leave to rest for 30 minutes.

Preheat the oven to 180°C (350 °F) and bake the bread for 35 minutes. Check the temperature in the centre of the bread with a cooking thermometer. It should be 90°C (194°F). If after 30 minutes this isn’t the case leave in the oven for a couple minutes longer and check again.

Once baked, take out of tin immediately.