Simple Gluten Free Bread With Spices

Healthy Recipes

Serves: 8-9
Yield: approx.16-18 thin slices
Prep: 60-90 minutes
Cooking time: 45-60 minutes

Recipe adapted from: Dovesfarm

Notes: This recipe contains: B-Vitamins, protein, fibre, calcium, iron and (per serving) is low in salt and saturated fats!

This is a simple GF loaf that is easily adapted; the flavours are endless! We think that it’s a great accompaniment to a bowl of soup (as it makes a lovely piece of toast!); it can also be used to make delicious croutons or breadcrumbs.

When I began baking many years ago, I always appreciated the effort of other bakers who made recommendations and explained their processes; with all the baking terminology and various types of baking equipment on the market, it can all be a bit daunting at first! You don’t always have to buy the latest gadget either- occasionally a fork can work as a good substitute to a whisk! Sometimes a little experimentation is all it takes…and then ask yourself a few questions such as, how often will I use this device and will it make my life any easier??!

On that note, here is a list of utensils we used to make our bread (relevant substitutions included!).

 

 

 

Baking Equipment:

baking equipment_table_watermarked

NB: We used everything but disposable paper liners. 

 

 

Ingredients:

 

 

Directions:

Oil a loaf tin with 5ml (1tsp.) of the oil; apply it with some kitchen roll or parchment paper (do not throw this paper away!).

You can see that our loaf tin is well used. 😀

 

 

Create your ‘flax eggs’. Place the flaxseed into a small dish. Add the water. Stir until combined. Leave for 5 minutes.

The mixture will become quite gelatinous.

 

 

Place the oats into a food processor. Pulse until a flour-like consistency is achieved.

Obviously you can skip this step if you have already bought a ‘oat flour’!

 

 

Place the milk into a microwavable measuring jug. Heat until fairly warm but not scalding hot!

 

 

Place the oat and GF flour, sugar, salt, yeast, baking powder and xanthan gum into a small mixing bowl. Mix together.

 

 

Add the turmeric and cumin seeds. Mix to combine.

 

 

Check the temperature of the milk with a sugar thermometer; aim for 50-55°C or 120-130°F.

Allow it to cool (if necessary).Ours was a bit too hot = death to yeast.

 

 

Place the milk into a large mixing bowl. Add and whisk in the ‘flax seed eggs’ and vinegar.

 

 

Add the flour mixture. Mix together to form a sticky dough.

 

 

Add the remaining oil as you mix the dough.

 

 

Keep mixing and folding the dough with the spatula, until a smooth, ‘tacky’ and soft ball of dough is achieved.

If you find the dough is a little dry, add a bit of water. NB: You cannot ‘knead’ this  dough mixture.

 

 

Transfer the dough into the tin. Smooth the top with a damp spatula. Sprinkle over some seeds; gently press them down into the dough.

 

 

Cut a piece of kitchen film long enough to cover the tin; use the (reserved/oily) piece of kitchen roll to grease one side of it. Cover the tin with the film (oiled side down).

 

 

Place the tin in a warm place to prove for 60-80 minutes. NB: Heat the oven to 200°C/400°F at approx. 45/50 minutes into the proving time.

(NB: If your house if cold and you are struggling to find a warm place to proof your bread, 60 minutes will be long enough- any longer is futile! We put ours in the boiler cupboard!)

 

 

Remove the kitchen film. Place the tin into the oven. Bake for 45-60 minutes or its until firm and the crust is slightly golden.

This batch of bread was made in January. You can see that our bread was sweating but it didn’t rise very much- our home was just not warm enough!

 

 

Remove. Allow the bread to rest in the tin for approx.10 minutes.

 

 

Transfer the bread onto a cooling rack. Allow it to cool slightly before eating.

 

 

Best sliced using a bread knife.

NB: Place it into the toaster for a harder and crisp bread.

 

 

Enjoy! 🙂

 

 

Store any leftovers in a resealable container; freeze and defrost before use. Consume within 2 months of freezing. NB: Once defrosted, best consumed toasted.

 

 

If preferred…

  • Try using some other optional ingredients such as: brown mustard or poppy seeds (or any other seed!), ground nuts, onion powder, chillies, fresh or dried herbs, sun-dried tomatoes, olives etc.
  • Experiment with flour combinations. GF baking is an art and not always precise; some mixtures will work better than others. We’ve found that using some ground rice can produce a fluffier loaf.
  • Alternatively, divide the dough into two halves and bake in two separate 1lb. loaf tins.
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Savoury Flat Bread [Vegan, Gluten Free, Yeast Free]

Healthy Recipes

Serves: 7
Yields: 14 small flat breads
Prep & Cooking Time: 65-75 mins
Type: Side Dish
Tools: Chopping board, sharp knife, manual grater, non-stick frying (or griddle) pan, large frying spatula, mixing bowl, silicone spatula, kitchen film, small dish, rolling pin, pastry brush (*optional), kitchen paper, large plate (for serving)

Notes: This recipe contains: B-Vitamins, Vitamin C, carbohydrates, protein, fibre, calcium, iron, no added sugars and per serving is low in salt and fats! 

This bread is ideal for those that want something to accompany their soups & stews or to serve alongside their homemade curries or chilli!  You can also try preparing them in slightly bigger portions and use as a tasty wrap instead!  

Try experimenting to find your perfect combination of flavours:
-Alter the spices and herbs
-Use red onion, leeks, fennel, cooked sweet potato or squash instead of spring onion

Happy cooking everyone! 🙂

Quick Foodie Facts & Tips:

  • The xanthan gum helps provide a stable and flexible texture to this bread.
  • These breads are soooo tasty! If you want leftovers, we recommend that you do not place them all onto the table at once!
Ingredients

+++++++++++++++++++++++++100g       Spring Onion
+++++++++++++++++++++++++40g         Ginger Root
+++++++++++++++++++++++++4g            Garlic Clove (1 fat one!)
+++++++++++++++++++++++++12g           Fresh Coriander
+++++++++++++++++++++++++                Low-Fat Cooking Oil
+++++++++++++++++++++++++250ml     Boiling Water
+++++++++++++++++++++++++220g        Plain GF Flour(+ 70g for rolling out the breads)
+++++++++++++++++++++++++1g              Xanthan Gum
+++++++++++++++++++++++++1g              Ground Coriander
+++++++++++++++++++++++++                 Salt & Ground Black Pepper
+++++++++++++++++++++++++24g           DF Margarine (low-fat)

Need an easy-print recipe? Print here. 🙂

 

Nutritional Content

 

Directions

1. Wash, trim the ends and then finely slice the spring onion. Wash, peel and grate the ginger. Peel and finely grate the garlic. Wash and dry the coriander; remove its leaves from its stem and roughly chop them.

2. Meanwhile, heat a non-stick frying (or griddle) pan over a medium-low heat. Spray it some low-fat cooking oil. Add the onion, ginger and garlic. Gently fry for 1-2 mins or until softened.

3. In the meantime, boil 250ml water in a kettle.

4. Place 220g flour, about ½ tsp xanthan gum and about ½ tbsp ground coriander into a large mixing bowl. Season it with some salt and a few grinds of black pepper to taste. Stir to combine. Add the onion mixture and fresh coriander. Stir to combine. Add the water. Stir with a silicone spatula or spoon. Mix together. Tip: The mixture will be a bit ‘tacky’; lightly flour your hands if needed.

5. Place the mixture onto the centre of some kitchen film. Wrap tightly and form a ball. Leave to rest for 30 mins. NB: We dumped the dough straight out of the bowl onto one large piece of film.

6. In the meantime, melt the margarine in a microwave or on your stove top in a small/non-stick pot. Tip: Make sure your margarine is thoroughly melted; a thinner consistency will go further and will be easier to use! Lightly flour a clean work surface.

7. Heat a non-stick frying (or griddle) pan over a medium-high heat.

8. Place the dough onto the floured surface. Divide it into about fourteen ‘balls’. Roll them out into thin ‘discs’ (make them round, oval, square- whatever you fancy!). Use some of the melted margarine to coat the ‘top sides’ of the ‘discs’. Tip: We used a silicone pastry brush for this step, but you can use the back of a spoon instead! 

9. Place some of the discs (margarine side down) into the hot pan. Gently apply and spread some more margarine onto the top surface of each disc as it cooks. Tip: If you’re using a griddle pan, you can gently press down on top of the bread as it cooks to lightly singe the other side. Cook for 2 mins and then flip them over. Tip: The top surface of the breads will slightly inflate and/or bubble, a bit like a pancake as they cook; this is the time to flip them! Cook the other side for about 2 mins or until lightly browned. Remove and transfer them onto a plate lined with kitchen paper. NB: If preferred, keep them warm with a little kitchen foil or place into a gently heated oven.

10. Serve warm with soup or whatever takes your fancy and enjoy!

Tip: For ideal freshness, place the breads into an air-tight and resealable container; consume within 2 days. Alternatively, individually wrap them in kitchen film and place them into an air-tight and resealable container and freeze; defrost, reheat and consume within 1-2 months.

 

 

 

We served ours with a quick and basic homemade broccoli soup!  If you want the soup recipe, just ask- it was delicious!