Grain and Dairy Free Bread – High Nutritional Density, Super Easy to Make - Gluten-Free

Grain and Dairy Free Bread – High Nutritional Density, Super Easy to Make - Gluten-Free

Can't wait to try this quick and easy recipe for buckwheat and quinoa bread, thank you Irena from 'Cooking without Gluten'

Ingredients

  • 120g Bio-Oz buckwheat flour
  • 120g white quinoa, ground *
  • 10g golden flaxseed flour
  • 3 large eggs (155-165g without shell)
  • 25g apple puree/20ml lemon juice (I used homemade puree from baked apples with skin)
  • 400 ml can coconut cream 17.8% fat (I used Aldi Just Organic brand)
  • 9g Saxa sea salt non iodised
  • 9g baking soda **
  • 3g cumin powder ***

Takes 1 Hour 15, serves 4-6.

Instructions

  1. grind quinoa seeds, you will have quite coarse flour.
  2. mix all dry ingredients, reserve 1/2 of the salt for beating eggs.
  3. grease baking tin with coconut oil, or line with tin liners (I used butter to grease glass baking tin 13 cm x 23 cm x 7 cm, measured on top).
  4. add reserved half of the salt to eggs and beat them until triple in volume and pale (use whisk in benchtop mixer).
  5. if using apple puree, add it to whisked eggs and beat another 1-2 minutes on high.
  6. if using lemon juice, reduce speed to medium/low, add lemon juice and coconut cream and combine all wet ingredients together.
  7. add dry ingredients mix on the same speed.
  8. pour batter (the consistency of thick pancakes batter) into prepared baking tin.
  9. to get a nice loaf I make a superficial line, filled with oil in the centre, in that way the batter will split in the middle while raising (shown for baking the loaf with just buckwheat flour).
  10. spray the surface of the batter with water bake 55-60 minutes in preheated to 185C oven with no fan regime, no fan regime provides better raise.
  11. let the loaf rest on a wire rack for 10 minutes or as long as you wish.

* you can use 240g Bio-Oz buckwheat flour, if quinoa taste is not to your liking

** you can use baking powder, that usually contains rice flour, it will result in lighter colour of the bread, and the batter will not rise as high as with baking powder

*** you can use other spices or flavour enhancers, beware that garlic and onion powders can contain high concentrations of naturally occurring sulphur substances Also yum served in ramekins as a pudding style dessert

for more great recipes and instructions visit  'Cooking without Gluten'

Enjoy!




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