In everyday life we are increasingly encountering people who are allergic to gluten. Because of these heavy onesAllergies– Called celiac disease, the intake of wheat flour and wheat flour should avoid persistent products. But that doesn't mean quittingViolationto do without, just the white. Tips and recipes all around gBaking luten-free breadcan be found in the article.
Many processed foods and ready-made products cause allergic reactions in people with celiac disease, although this is not always obvious at first glance. Gluten is often used as a carrier of flavors, for gelling or stabilization
Bake gluten-free bread – with seeds and nuts
Chia, quinoa, corn, potatoes, millet,Military, buckwheat, linseed are referred to as gluten-free foods. In principle, with more creativity you cangluten free flourYou can also make your own from one of these grains, seeds and kernels. Everything can be chopped in the blender; you can also optionally use a mortar with a pestle to grind aromatic spices.
Baking Gluten Free Bread – Types of Gluten Free Flour
Flour from gluten-free grains:
- Cornstarch
- Arrowroot Flour – Vegetable Gelatin
- Xanthan gum – a natural gluten-free thickening and gelling agent.
- Sorghum flour – Sorghum belongs to the large-grain millet family
- cornmeal
- White rice flour
- Brown rice flour
Different types and varieties of gluten-free flour
- Teff
- Tapiocamehl
- Hemp flour
- Bean flour
- Nasal nut flour
- Kokosehl
- Mandelmehl
Baking gluten-free bread – Mexican chia
Try making gluten-free sourdough yourself. Put 100 grams of flour in a container (find a type that suits you and experiment with it), 200 grams of slightly warm water and place in a lukewarm place, next to a radiator would be best. Every day the mixture is carefully stirred and a little flour and water are added. After about 4-5 days the mixture will smell sour (not entirely good - it's normal). When small bubbles appear on the surface and the mixture has become a little fluffy, it is ready.
Bake gluten-free bread – sunflower seeds
You can use the sourdough for a very long time if you regularly add water and flour. One teacup, or 200 grams, of sourdough will be enough to prepare delicious bread yourself.
Baking gluten-free bread – recipe for bread with rice flour
Ingredients:
- 150 grams of brown rice flour or other
- 2 tablespoons flax seeds or others
- 1 teaspoon oil
- 1 teaspoon vinegar
- little baking soda
- optionally salt
- 150 grams of lukewarm water
Bake gluten-free bread – prepare your own mix of seeds and nuts
Put all the ingredients in a bowl and stir well with the water. When the mixture has become thick enough, let it rise for over an hour. After an hour or more, you can pour the mixture into a baking pan and bake at 150 degrees for 25 minutes.
Bake gluten-free bread in muffin tins
Optionally, you can use molds for muffins or others made of silicone. To get delicious, crunchy crackers, spread the mix well on baking paper and cut into bite-sized pieces with a knife.
Delicious gluten free crackers
Add some nuts, jam or dried fruits to the mixture to prepare sweet crackers yourself. The baking time can vary depending on the flour and the thickness of the baked goods.
Bake sweet crackers or gluten-free bread
Rice flour is homemade when rice is finely floured and ground. Instead of baking soda or ready-made yeast from the store,make your own sourdoughand use it for delicious gluten-free bread. Add 200 grams of water to 140 grams of sourdough. Mix with nuts, seeds and kernels according to your own taste. Let it rise for 3-4 hours or preferably overnight. then you will really look forward to excellent results.
Baking gluten-free bread – recipes
Bake at 150 degrees for 30-40 minutes. If the bread is not ready yet, leave it in the oven at 50 degrees for another 30-40 minutes. Consume after 3-4 hours when the bread is completely cooled. The next day the pastry will really surprise you with its distinctive taste. Just be patient!
Bake gluten-free bread - in the oven at 50 degrees
Gluten-free muffins with lemon and poppy seeds
For 12 muffins
Dry ingredients:
- 1/2 cup brown sugar
- Zest of 1 lemon
- 2 cups gluten-free flour
- 1 THE Backpulver
- 1 tablespoon chia seeds
- 1/2 teaspoon sea salt
Bake gluten-free bread in the form of muffins – rolls
Wet ingredients:
- 3/4 cup rice milk
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla
- 1 egg, beaten
- 1/3 cup poppy seeds
- 1/3 cup toasted coconut flakes (+ 2 tablespoons for decoration)
- Preheat oven to 200 degrees
Bake gluten-free bread – with vegetables and quinoa
Ingredients:
- 2 tablespoons chia seeds in 1/4 cup water until a solid mixture, gel, forms
- Mexican chia seeds
In the blender, add the following ingredients
- 210 grams of zucchini
- 90 grams of broccoli
- 90 grams of paprika
- 1 bunch of parsley
- Half a bunch of basil
- 10 grams of yeast
- Salt pepper
Baking gluten-free bread – buckwheat
Bake gluten-free bread - crush and grind seeds and spices with a mortar and pestle
Bake healthy gluten-free bread
