Yeast & Gluten Free Bread

Gluten, Dairy, Eggs, Nut, Sugar Free Vegan Friendly

Finding a great bread recipe when you have dietary restrictions can be extremely challenging. I have tried (and thrown out) so many attempts!! With all of the food substitutes I’ve made, bread has been by far the biggest challenge!! Alot of people with allergies and intollerances struggle to consume yeast or eggs and this bread is free of both!!

I played around with and combined a few different recipes and have come up with this one that works fantastic. The texture – yes that’s right – is not rock hard and bends like ‘normal’ bread and is still that way in a few days!! It comes out of the oven crispy of the outside and soft in the centre. This recipe has buckwheat in it so it has that beautiful nutty flavour. It’s a versatile recipe and is great toasted or eaten fresh. The bread freezes well and keeps for about 5 days in an airtight container. Get adventurous and add in a handful of your favourite seeds or nuts or sprinkle some seasame seeds, poppy seeds or chia seeds on top before baking.

I have included both thermomix and conventional methods to make the recipe.

INGREDIENTS:

• 30g Psyllium Husk
• 480ml of Filtered Water
• 60g White Rice*
• 40g Quinoa
• 100g Buckwheat Groats
• 100g Bessan Flour (Chickpea Flour)
• 40g Tapioca Flour/Arrowroot Flour)
• 1 tsp fine Himalayan Salt
• 1/2 tsp Bicarbonate of Soda
• 1 tsp Baking Powder (Gluten & Alluminium Free)

METHODS:

Conventional:

1. Preheat oven to 180 degrees.
2. Place the water and psyllium husk into a glass bowl and stir until it starts to become gel-like consistency. Sit for about 20 minutes
3. Measure out and mill the buckwheat groats, quinoa and rice, in a high speed blender until a flour consistency.
4. Add all dry ingredients into a bowl and mix together.
5. Place psyllium mixture into bowl and combine.
6. Turn dough onto floured bench to knead. If dough is moist to knead together flour lightly with tapioca until it become manageable.
7. Line a baking tray with baking paper and shape the dough. (I like to shape mine like the photo below)
8. Bake for approximately 60 mins or until cooked and crispy and browning on the outside.

Thermomix:

1. Preheat oven to 180 degrees.
2. Place the water and psyllium husk into a glass bowl and stir until it starts to become gel-like consistency. Sit for about 20 minutes
3. Measure out and mill the buckwheat groats and quinoa if you are using them, Spd 9/50 secs.
4. Measure out and mill the rice 2 mins/Speed 10
5. Add the rest of the dry ingredients into the bowl bowl mix 20 secs/ spd 4/reverse
6. Place psyllium mixture into bowl and knead for 2 minutes.
7. Line a baking tray with baking paper and shape the dough, if the dough is too sticky use a little bit of tapioca until it becomes manageable. (I like to shape mine as shown)
8. Bake for approximately 60 mins or until cooked and crispy and browning on the outside.

NOTES: * Both Buckwheat groats, quinoa and white rice can be substituted for the flours. You will need a blender to mill them into a flour. I like to make as many of my own flours that I can so I know that no other ingredients/chemicals have been added, the nutritional value is also higher closer to when milling occurs. It is also generally cheaper to mill your own. ** This bread can be frozen and will also keep in an airtight container for about 5 days. *** Add a handful of your favourite seeds or nuts or dried fruits to the dough before kneading, or sprinkle some seasame seeds, poppy seeds or chia seeds on top before baking.