Our home-made GF bread recipe
Our home-made bread (Image courtesy of worldofmiri.com)
Gluten-free, dairy/egg/soy/corn free
We make our own bread using the gluten-free option on our bread-baking machine.
I share my ow recipe here — please play and adopt to your liking. It might take a few goes to get it to the flavor and texture that feels perfect for you.
Before I get to the ingredients, here’s what I learnt about GF baking:
You need a mix of different flours. We use organic ones and buy them from the bulk shop. We are allowed to bring in our own containers which helps with reducing waste.
When using seeds, it might take a while to get the amount of water right. The more seeds, the more additional water you need because the seeds absorb extra liquid. Check the dough after about five to ten minutes of kneading. If it drops slowly from the spatula, it will be right. Saying this, I usually end up adding more water.
Seeds: Linseeds, sunflower seeds, pepitas, hemp seeds, quinoa …
Play with extra ingredients — you can use walnuts, raisins, dried fruit … whatever you fancy!
To work on the consistency, play with chia seeds, flax seed meal, or physillium husks. They act as binders.
Feel free to experiment with the types of flour. Make sure to keep the rough ratio of starchy flours (1) vs non-starchy (3) ones. Work with flours that go well with your diet. Here are some ideas:
Flours: brown rice, sorghum, millet, teff, chickpea, lentil, quinoa, buckwheat, almond, sunflower, pepita …
Starch flours: potato, tapioca, arrowroot …
I work with a kitchen scale instead of cups for measurement because the flours differ in density. 130 g in my recipe translate to 0.29 pounds.
Bread recipe (with yeast)
650 ml water
1 tbsp apple cider vinegar
1 tbsp grape seed oil
130 g tapioca starch
65 g sorghum flour
65 g teff flour
65 g chickpea flour
65 g brown rice flour
65 g ground sunflower seeds
65 g ground pepita seeds
10 g salt
10 g sugar (for the yeast)
6 g dried yeast
35 g chia seeds
10 g physillium husks
Additional seeds to your liking; eg 25 g linseed + 30 g quinoa
Pour the liquids into the baking form. Add the flours. Add all other ingredients. Pop into the baking machine! Don’t forget to check after about five to ten minutes to see if you need more water.
