* Exported from MasterCook *
Bread, Best Gluten-Free
Recipe By : Eva Burg
Serving Size : 17 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Quick Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup flax seeds -- ground
1/2 cup hazelnuts -- or almonds
1 1/2 cups rolled oats gluten-free -- if required
2 tablespoons chia seeds
4 tablespoons psyllium husk -- Note 1:
1 teaspoon Salt
1 tablespoon maple syrup -- Note 2:
3 tablespoons coconut oil -- melted
1 1/2 cups water
This is hands down the best gluten-free bread recipe I have ever
made. It is nutritious, high in protein, fibre and best of all, it's
fool-proof. Most of you might know that I was born and raised in
Germany and only moved to Ireland a couple of years ago. Whenever
people ask me if there is something that I miss about Germany, I can
certainly say it's the bakeries. Germans seem to have a sheer endless
variety of bread with most of them being much moister and denser than
the typical Irish white pan bread. Personally, I find it really hard
to buy "real" bread nowadays, many loafs you find in the supermarkets
have a longer ingredient list than my shopping list.
Note 1: or 3 Tbsp if using psyllium husk powder
Note 2: for sugar-free diets, use a pinch of stevia
Prep: 5 mins
Cook: 1 hr
Resting: 2 hrs
Total: 3:05
In a medium-sized bowl, combine all the dry ingredients. Whisk
together the maple syrup, melted coconut oil and water in a measuring jug.
Add the wet ingredients to the dry ingredients and stir until
well-combined. If you have the feeling that the dough is too thick
for stirring simply add another 1-2 teaspoons of water.
Pour the mixture into a greased and parchment paper-lined loaf tin
and let soak for at least 2 hours or even better overnight.
Preheat the oven to 350F/175C.
Place the loaf pan in the oven on the middle rack, and bake for 20
minutes. Remove bread from the loaf pan, place it upside down
directly on the rack and bake for another 30 to 40 minutes. The bread
is done when it sounds hollow when you tap it.
Cal 154, Fat 11g, Carb 11g, Sod 140mg, Fiber 5g, Pro 4g
Question: Oats are NOT Gluten free ?
Reply: according to the University of Chicago Celiac Disease Center,
yes - oats are technically gluten-free since they aren't a type of
wheat, barley or rye grain, the three groups of whole grains that
naturally contain the protein gluten. Instead of containing gluten,
oats actually have a protein called avenins.
Avenin is a protein similar to gluten. However, research has shown
that most people with coeliac disease can safely eat avenin.
Problems can occur if oats are produced in the same place as wheat,
barley and rye, as the oats can become contaminated with these other grains.
Only oats which are uncontaminated can be eaten by people with coeliac disease.
Usually, I write gluten-free oats in my recipes but for some reason,
I must have forgotten to mention it in this recipe.
Question: Your GF loaf looks amazing!
Can you recommend a substitute for the GF rolled oats as I cannot
seem to tolerate oats.
Reply: thank you for your comment, I haven't tried it myself yet but
I would try to substitute it with quinoa or rolled quinoa would be
even better if you can source it. Buckwheat groats might be another
option, let me know what you went for, I would love to find out how
it turns out. Have a great weekend.
Question: Must i use coconut oil.
Reply: the advantage of coconut oil is that it goes solid at room
temperature, which makes the bread less crumbly. I haven't tried it
with any other oil, but feel free to give it a shot.
Question: When allowing to let dough "soak"- is it at room temp or in fridge??
Reply: I usually soak it at room temperature, let me know how it turned out.
Question: What could I use aside from psyllium husks and powder? I'm
not allergic to eggs. All the rest looks so delicious. Thank you?
Reply: that could be a tricky one, I wouldn't use eggs that have been
sitting outside overnight but you could try finely milled flax or
chia seeds instead.
I haven't tested it but I could imagine that it would work if you mix
it with the water and let it sit for 10 minutes before you add it to the dough.
Let me know what you went for and how it turned out. Have a great weekend.
Question: You bread looks delicious. I am supposed to avoid flax
seed. Is there something I could substitute for that? How about chia seed?
Reply: thanks a lot. Even though I have never tried to replace it
with Chia seeds I assume that it would work. It will look different
but you should be able to achieve a similar result. If you do try it
please let me know how it turned out.
Question: Followed recipe and bread has been resting in loaf pan all
night. This morning it feels a tad heavy but I'll give it a go. I
wondered if I should get it out again and mix it with more water (but
did the extra 2 tsps) or yeast or something....?? I'll let you know
Reply: thanks for getting in touch, the bread is supposed to soak
overnight, this is different to the proofing process of regular
bread, it won't rise and isn't supposed to, please don't add yeast.
According to your description, it sounds just fine to me. Please let
me know how it turned out.
Review: I replaced 1/2 cup of the water with kefir and let soak
overnight. This added a sourdough element to the flavor of the bread.
I imagine the longer the soak the more intense the sour.
Comment: Hi, thanks for taking the time to comment. This sounds
interesting I have never tried it, please let me know how it turned out.
Review: The bread turned out really good. It was only slightly sour
seeing as I only soaked it for 8 hours.
Next time I am going to let it soak for 24hr+.
Review: Bread came out great!
Review: This bread is AWESOME! I have made it at least a dozen times,
without fail. It is super simple and easy. I've shared the bread
(along with your website) with numerous people...everyone loves it!
The loaf is so forgiving...after the 20 minute bake, I take it out of
loaf pan, flip it over, set my oven for 45 mins and pop it back in.
Then I just forget about it and, when the oven turns off after 45
mins, leave it in until the oven cools.
Also, after putting "dough" into pan, I've experimented with a
variety of different lengths of time to leave it rest. My experience?
Sure, overnight is great (and maybe best?) but I've achieved bread
awesomeness after letting it rest as little as a few hours. I say,
don't sweat it too much.
Favorite way to eat? I love it for breakfast or lunch, topped with
smashed avocado, soft-boiled egg slices, and some red onion.
Question: just about to make the recipe but it's my first time making
bread and I was wondering what you meant by 'soak' the mixture? Thanks
Reply: that's brilliant, by saying, let soak for at least 2 hours or
even better overnight, I mean, just let it sit allowing for the
ingredients to soak in the water.
By soaking, you are breaking down the phytic acid so it can be
absorbed properly. Nuts have high amounts of enzymes inhibitors which
is why unsoaked nuts are hard to digest. Soaking nuts can neutralize
the enzymes allowing for proper digestion. I hope that this answer helped.
Review: Hi, I tried this recipe today and it was super! I used large
flake oats and really liked that I didn't need oat flour or to grind
my oats into oat flour. I've been looking for a healthy wheat-free
recipe for years and I've tried a number of paleo and gluten free
recipes. This recipe is a keeper and I will continue to make it
regularly. Yay! Finally, my search for a good recipe is over! And
it's husband approved. He said he would eat this bread everyday. I
will perhaps experiment with omitting the almonds I used as the bread
has a lot of additions, which I didn't mind but hubby commented he'd
prefer it less seedy/nutty.
Review: I also decided to soak the bread mixture for 4 hours. I often
soak my almond for about 4 hours before eating them so decided to try
this with the bread mixture and it was a good decision.
Question: What size bread pan do you use?
Reply: I use a slim and tall 2 lbs pan but you could also use a 1 lb pan.
Question: Hi do the hazelnuts/almonds need to be ground? Cant wait to try this
Reply: thanks for getting in touch, no need to grind either of them, enjoy.
Review: Made bread and LOVE IT! Thank you! I followed to letter and
let it sit 2 hours - perfect! Reminds me of bread in Germany!
Review: I have made this a few times, and have been very surprised at
the texture and taste which works really well, only problem I had was
with the nuts so I tried without the nuts and pulsing the pumpkin and
sunflower seeds, I inadvertently forgot to add the coconut oil but
this turned out quiet well as it is a crisper texture and closer to a
plainer taste, maybe the sunflower seeds have enough oil? which I
think is better when you add the foods.
S(Internet address):
https://thehealthytart.com/best-gluten-free-bread-recipe/
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Per Serving (excluding unknown items): 148 Calories; 11g Fat (62.1%
calories from fat); 4g Protein; 10g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0306