Gluten-free Bread

Sliced bread
By Andrea Cullen
24th June 2014

So here goes take two of my gluten-free bread creations. This is a lighter version than my previous bread the Yummy seeded gluten-free bread. It worked, it rocks and it is healthy.

I didn’t add any protein powder this time, for no real reason other than I am running short so feel free to fire in 1 scoop of vegan protein powder (e.g. Garden of life raw protein, Warrior protein, brown rice protein, etc.) to the mix as it will work.

This bread has no added fats or sugar, contains an abundance of healthy and natural fats, minerals, and fibre. Don’t be tempted to omit the salt as it will totally change the flavour. I expected the bread to fall apart given there was no egg or protein powder but it has held together well, sliced well and also frozen well.

I did my best to record the quantities used; they are pretty flexible so long as the texture is right going into the oven.

Ingredients:

 2 to 3 dates – stones removed
 2 figs
 1/2 cup almond milk
 1 cup organic pumpkin seeds
 Water to desired consistency
 1 cup chia seeds (whole seeds and not milled seeds)
 1 cup gluten-free self-raising flour (Dove’s farm)
 2 cups coconut flour
 2 heaped tablespoons psyllium husks
 1 teaspoon salt (Himalayan, Celtic or Atlantic)
 2 teaspoons baking powder (Dove’s farm gluten-free baking powder)

Directions:

  1. Add the dates, figs, pumpkin seeds, and almond milk to a blender and blitz until liquid in consistency. You will need to add more water to prevent it thickening excessively and the blade getting stuck. You have a lot of leeway so don’t worry that you are adding too much water
  2. Mix all the dry ingredients together in a large bowl (chia seeds, salt, coconut flour self-raising gluten-free white flour and psyllium powder husks). Mix well using a large spoon or fork.
  3. Add the wet ingredients from the blender and mix through adding more water as necessary. Allow the mixture to settle for a few minutes adding more water as necessary to create a dense mixture with the consistency of regular bread.
  4. The coconut flour and psyllium soak up the water so leaving this rest a few minutes is important as more than likely you will need to add more water than you thought!! The texture will be on the fluffy side and less dense than regular bread mixture.
  5. Place in a standard bread tin that has been lined and greased.
  6. Bake at 220 C / 430 F for ten minutes and then drop the temperature to 180 C/ 350 F for approximately another 50 to 60 minutes depending on the temperature of your oven (I bake in a convection oven).
  7. The baked bread should come out slightly on the moist side when a knife is run through it. It will dry further in the following hour.
  8. Allow to cool and enjoy!!
  9. This bread will slice and freeze well.

Enjoy!

Love

Andrea

Bread fresh from the oven

Bread fresh from the oven

 

Tree magic

 

Sit still under my branches

You are safe.

 

Listen to the rustling leaves in the wind

We tell the universe your dreams.

 

See the light shine through my branches

We warm your soul.

 

When the rain beats down take shelter

We dissolve your worries

 

Rest a while

Your heart is held dear

 

And if you sit very still

You may, if you are lucky, feel our healing magic

tree magic

One thought on “Gluten-free Bread

  1. Pingback: Gluten-free Scones | Andrea Cullen

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