Gluten-free bread: 3 easy and healthy recipes

In recent years the number of people who have eliminated gluten is growing of your diet. Some do it for medical reasons, whether because they have celiac disease, a gluten allergy or autoimmune diseases, and many others of their own free will.

With this, the market for gluten free products. Things that were previously hard to find and sold only in specialized stores have become fashionable products and consumption has skyrocketed around the world: breads, cookies, muffins, pizzas or pasta Gluten-free can be found in many large conventional stores and even in the smallest stores, in restaurants, bars, bakeries…

But the problem with many of these industrial productsand especially gluten-free breads, is that they are highly processed, they usually contain many artificial ingredients and additives to get the fluffiness of traditional breads, and they’re missing the nutrients.

that’s why it is better to make gluten-free breads at home. As difficult as it may sound, it can be quite simple.

How to make gluten free bread at home

To make gluten-free bread at home no need for hard-to-find products. We can prepare homemade gluten-free breads simply with whole grain legumes, cereals, and pseudo-cereals, such as gluten-free oats, quinoa, amaranth, buckwheat, teff, and nuts and seeds such as almonds, coconut, or pumpkin and sunflower seeds.

Also, as these seeds and cereals are softer, if we have a powerful blender, we can prepare the flours of these cereals at homesimply crushing the amount of seeds that we will need at the moment and thus we will obtain a flour richer in antioxidants.

And two tips that can be very useful:

To achieve fluffiness, we can use psyllium, the shell of the seed of a plant called plantago ovata. Psyllium improves texture and adds volume and elasticity. In general, one usually uses 20 grams of psyllium for every 500 grams of flour.Once we get to work and make the loaves, we can make more and freeze them, as bread freezes well. It is best to let the bread cool, cut it into slices and freeze it.

Gluten Free Bread Recipes

Here I present three examples of gluten-free (or lactose-free) breads that can be easily made at home.

1. Fermented buckwheat bread: without flour and yeast

Preparation: 10 minutes – Fermentation and rest: 30 hours – Cooking: 60 minutes

Stockfood

This bread is prepared without flour or yeast, only with buckwheat grain. It is a great alternative to industrial breads. Its flavor is very mild, with acid notes reminiscent of breads made with mother yeast.

Ingredients (1 mould):

450 g of buckwheat grains 1 teaspoon of apple cider vinegar 300 ml of water 1 teaspoon of salt 2 tablespoons of psyllium

Preparation:

Wash the buckwheat well, Pour into a bowl, cover with warm water, add 1 teaspoon of vinegar, and let soak 5 hours (or up to overnight). After this time, drain the buckwheat well. Pour into a blender and grind with 300 ml of fresh water until obtaining a smooth mass. Pour the dough into a bowl, cover with a kitchen towel and leave to ferment at room temperature (out of the fridge) for 24 hours. After this time, you will see that bubbles will form in the dough.Mix the dough with the psyllium and the salt. Grease a bread pan with a little oil. Pour the dough and let it rest for 1 more hour.Preheat the oven to 220 degrees. Bake the bread 20 minutes. Lower the temperature to 200 degrees and bake an additional 40 minutes or until the bread is done and a toothpick inserted into the bread comes out dry.

2. Quinoa and oatmeal quick bread

Preparation: 10 minutes – Cooking: 45 minutes

photocuisine

This bread combines two of the most nutritious cereals: quinoa and oats. Quinoa, with its more powerful flavor, and oats, with its milder flavor, match perfectly.

The bread will be prepared unfermented, and it only has seven ingredients that you surely have in your pantry. Also, if you have a powerful mixer at home, you don’t even need to have the flours at home beforehand.

Ingredients (1 mould):

200 g quinoa grain (or quinoa flour) 200 g certified gluten-free oat flakes (or gluten-free oat flour) 2 teaspoons baking yeast (chemical yeast) a pinch of baking soda 1 teaspoon salt 350 ml of vegetable drink1 teaspoon of vinegar1 tablespoon of olive oil

Preparation:

Preheat the oven at 180 degrees.In a powerful blender, First grind the quinoa until you get flour. Pour into a bowl. Then grind the oat flakes into flour. Pour into the bowl along with the quinoa flour. If you don’t have a powerful blender, you can use the flours already bought.in the bowl Combine flours, yeast, baking soda, and salt. Mix well.Add the vegetable drinkvinegar and oil and mix well.Line a loaf pan with parchment paper or spread with a little oil. Pour the dough, decorate with seeds and oat flakes and bake for about 45 minutes (or until a stick inserted into the bread comes out dry).Let cool completely before cutting.

This bread lasts well for about 3 days. If not, you can also freeze it.

3. Teff and buckwheat bread

Preparation: 10 minutes – Fermentation: 2 hours – Cooking: 65 minutes

Gtres

He teff It is a grain that comes from Ethiopia, a very nutritious grain and naturally gluten-free. teff is rich in fiber, protein and minerals such as magnesium, iron, calcium, zinc and selenium. Traditionally it has been used to prepare breads, such as the typical Ethiopian flat bread called injera.

This bread, prepared with this nutritious pseudocereal and also with buckwheat, is easy to make and is prepared without kneading.

Ingredients (1 mould):

20 g dry baker’s yeast700 ml cold water1.5 tablespoon maple syrup or brown sugar2 teaspoons salt1 tablespoon olive oil200 g buckwheat flour200 g teff flour55 g cornstarch30 g psyllium

Preparation:

In a bowl, mix the yeast, water, syrup, salt and oil well until you get a smooth dough. Add the flours and cornstarch and mix well until you get a dough without lumps. Finally add the psyllium and mix well until incorporated, about 1 minute. Cover the bowl with a clean kitchen towel and let ferment 90 minutes on the kitchen counter. After this time the dough will bubbly and should rise. Spread a little flour on the kitchen counter and grease your hands with a little oil. Take the dough and shape it into a loaf. Place the bread on a tray lined with parchment paper or greased with oil and let it rest for another 30 minutes. You can also prepare the bread in a mold. In this case, grease the mold with a little oil or line it with parchment paper and pour the dough. Preheat the oven at 220 degrees and bake 15 minutes. Lower the temperature to 200 degrees and bake 50 more minutes or until the bread is cooked. Let cool on a wire rack.