Gluten is a protein found in wheat, barley, oats and rye. That means in almost all breads, pastas and cereals. However, some people have gluten intolerance and can experience indigestion or severe allergic reactions from such foods. Around 1% of people in the world suffer from celiac disease and must eat a gluten-free diet. That doesn't necessarily mean they're all the way updelicious breadhave to forego. Baking gluten-free bread is not difficult at all. You just need to find the perfect recipe. Check out our quick and tasty suggestions!
Ingredients:
1 cup sunflower seeds
1/2 cup flax seeds
1/4 Tasse Chia-Samen *
1/4 cup hemp seeds *
1/2 cup gluten-free oatmeal
1 Quinoa Tax
2 THE Chia-Samen
4 tbsp psyllium husks
1 tsp real salt
a pinch of stevia
3 tablespoons olive oil or melted coconut oil
1 1/2 cups filtered water
* Instead of chia and hemp seeds, you can use 1/2 cup pumpkin seeds
Preparation:
Place all dry ingredients in a bowl and mix with a fork. Then add oil and water and stir well. The dough should be dense but easy to stir. Line a loaf pan with baking paper, then place the dough in it. Press with your fingers and smooth the dough. Leave the bread on the table for 2 hours to overnight. The dough is ready when it takes a good shape. Place in the oven preheated to 180 degrees and bake for 20 minutes. After 20 minutes, take the bread out of the loaf pan, turn it over and bake directly on the rack (or on baking paper) for another 20 minutes. Turn the bread over again and bake for another 20 minutes. The bread is ready when it sounds hollow when tapped. Allow to cool completely and enjoy!
2. Gluten-free bread sticks
Ingredients:
1 cup grated Parmesan
1 Bag of Mandelmehl
1 beaten egg
2 tbsp melted butter
1/2 tsp garlic powder (optional)
For the other variants you can use 1/2 cup mozzarella cheese, 1 tablespoon flax flour and 1 teaspoon dried oregano.
Preparation:
Mix all ingredients well and put in the fridge for 30 minutes. Preheat oven to 180°C. Form small bread sticks, roll out and flatten. Cover the baking tray with baking paper. Bake the breadsticks for 10 minutes, turning them over to make sure they are brown on both sides.
3. Gluten-free buckwheat bread
Ingredients:
1 1/2 cups gluten-free flour
1/2 cup organic buckwheat flour
3 tsp gluten-free baking powder
1/2 tsp salt
2 EL feiner Streuzucker
2 egg whites
1 cup reduced fat milk
1/2 cup vegetable oil
3-4 tablespoons seed mix (pumpkin, sunflower and pine nuts)
Preparation:
Preheat the oven to 180°C and grease a 9x19cm loaf tin. Sift the gluten-free flour, buckwheat flour, baking powder, sugar and salt together and stir. Beat the egg white until it becomes foamy and add it to the milk and vegetable oil. Add the egg white mixture to the flour mixture and stir for 2 minutes until smooth. Pour the dough into the loaf pan and sprinkle the seeds over it. Bake for 40-50 minutes.
4. Gluten-free bread with bananas and walnuts
Ingredients:
2 THE Leinmehl
6 tbsp warm water
1 cup gluten free flour
1 tsp aluminum-free baking powder
a pinch of fine sea salt
3/4 raw cane sugar
1/2 cup coconut oil – melted but not hot
2 small, very ripe bananas
1 tsp vanilla extract
3/4 cup chopped walnuts
Preparation:
Preheat oven to 180C. Line a baking pan with baking paper and grease with extra coconut oil. In a small bowl, mix the linseed meal with warm water and set aside. In a large bowl, mix together the flour and baking powder. In another bowl, smash the bananas and measure 1 cup. Add all other liquid ingredients, including the linseed meal mixture and sugar. Mix well. Combine all ingredients and mix. Add the chopped walnuts and smooth. Sprinkle extra walnut pieces on top. Bake at 180C degrees for about 50 minutes or until golden on top. Allow to cool for about 30 minutes before slicing.
