I have a really good recipe for gluten-free, high-fiber bread. It’s the kind you can eat fresh with dinner – (I made it to go with lentil soup) – and also the kind you can toast for breakfast.
And it’s easy to make because you stick all the ingredients in the Cuisinart, and then spread them into the bread loaf. No kneading required!
Put 2 Tablespoons of honey, 1/2 cup of milk into a glass measuring cup. Fill it with water until you reach 1 1/3 cups. (Alternatively, you can measure it separately, but you need 1 1/3 cups of liquid). Heat it in the microwave for 30 seconds and add 2 teaspoons of gluten-free yeast. Let it rise.
It will react to the warmth of the liquid and the sugars in the honey, and when it looks like this, it’s ready.
Put all the ingredients in the Cuisinart, apart from the flours and the yeast mixture. That is: 3 eggs (room temperature is best to help things rise), 3 t xanthan gum, 1 t salt, 2 T olive oil, 1 t baking powder and 2 t apple cider. See how the baking powder and apple cider react? It’s like taking science class all over again!
Then add the flours and fiber, yeast, and blend it. Flours are a half-cup each of: gluten-free oat, brown rice, millet and tapioca. Most of these already have lots of fiber. But then the additional fibres are: 1/4 cup chia seeds, 1/4 cup flax seeds, which you grind before adding. (Don’t forget the yeast before you mix).
Your loaf pan needs to be heavily buttered or it will be difficult to get it out in one piece. You could also use butter, then wax paper, and more oil on top of that to help the baked loaf slide out easily.
Let it rise in a warm place. Like on the radiator.
It takes somewhere between one hour and two. Preheat the oven to 350°F (or 175°C).
And bake it for 40-45 minutes. This is where I start to lose the daylight and the good picture quality. If I were a food blogger, I would have made this in the morning to get great pictures. As it is, I’m a lifestyle blogger and I wanted to make it, blog it, and feed my family with it. So here it is – fresh out of the oven – in time for dinner.
Flip it upside down on a wire rack and let it cool just enough to slice it easily.
Feel free to add a pat of butter. Hey, you’ve already redeemed yourself with the fiber. 😉
Realise that life is not so bad on a gluten-free diet after all!
- ½ cup gluten-free oat flour
- ½ cup brown rice flour
- ½ cup millet flour
- ½ cup tapioca starch
- ¼ cup flax seeds, ground
- ¼ c chia seeds
- 3 teaspoons xanthan gum
- 2 teaspoons yeast (gluten-free)
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup milk
- ½ c water (and then some to make 1⅓ cups total of liquid ingredients, including the milk and honey).
- 3 eggs, room temperature
- 2 Tablespoon olive oil
- 2 Tablespoon honey
- 2 teaspoon apple cider
- Pan size: 6cm deep, 24cm long, and 14 cm wide. In inches, that's 2¾ by 9½ by 5¾
- Warm the water, honey and milk for 30 seconds in the microwave.
- Add the yeast and honey. Let it rise.
- Put all the ingredients in the Cuisinart and mix.
- Put in a greased loaf pan and let it rise in a warm place for over an hour.
- Preheat the oven to 350°F and bake for 40-45 minutes.
- Let it cool on a wire rack before cutting.