Gluten Free Bread by Janine Lattimore |
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Gluten Free Bread by Janine Lattimore
Janine Lattimore is a researcher, writer and managing director of Vanilla Soul. Vanilla Soul provides practical keys to maintain abundant energy, look vibrant and live with style while having a positive impact on the world around you. Visit www.vanillasoul.co.nz to access a wide range of information and resources including lifestyle and
beauty 'how to' guides, delicious wholefood recipes and a range of products that love you and the environment.
Website: www.vanillasoul.co.nz
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Gluten-Free Bread is a good source of protein, fibre, calcium, iron, folic acid, potassium, B-complex vitamins, magnesium, copper, sulphur and silica. Ingredients such as channa flour and buckwheat are known to help stabilise blood sugar levels and also be very good for heart health.
The bread gives long lasting hunger satisfaction i.e. it's very filling.
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Ingredients
1 ¾ cups warm water (generous measure)
4 tspn plain dried yeast (not the surebake bread yeast which has many additives)
2 cups of white rice flour (brown rice flour is too heavy for the bread to rise)
1 cup tapioca flour
½ cup channa flour (chickpea)
½ cup buckwheat flour
1 tspn xanthin gum
2 tspn mineral salt
2 tbs rapadura sugar
2 eggs
1 tbs unrefined molasses
1 tspn organic apple cider vinegar
tspn=teaspoon
tbs=tablespoon |
- Sprinkle the yeast on top of the warm (body temp) water and leave to soften.
- In a bowl combine the flours, gum and salt.
- Put the eggs, molasses, sugar and vinegar in a bowl and whisk.
- Pour the water mix and egg mix into the flour and mix till smooth (it will look like a moist cake mix, not a dough).
- Pour the mix into a small bread tin. Leave to rise in a warm place for 30 minutes to an hour.
- Bake for around 20 minutes at 200 degrees celcius and then turn the oven off and leave for a further 10-15 minutes. Please note, baking times might vary between ovens. I use a new thermowave oven which cooks very quickly. Overcooking will make the crust very hard.
Variations
Fruit Bread – cover 1 cup of dried fruit with water and soak for at least half an hour. Drain, and add to the egg mix before combining it with the flour.
Herb bread – add 1 tspn dried thyme and 1 tspn dried rosemary to the flour mix.
Visit Janine Lattimore's website: www.vanillasoul.co.nz
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