Anja’s gluten-free bread

Anja’s gluten-free bread is a wonderful alternative to conventional bread. It gets its good baking properties from potato flour and linseed flour. It is suitable for the transition to a fat-free diet.

By loading the video, you accept YouTube’s privacy policy.
Learn more

Load video

Always unblock YouTube

Ingredients for gluten-free bread:

120g Gluten free oatmeal tender
80g Chickpea flour
80g potato flour
80g Flax meal (After producing linseed oil, the pomace is finely ground. This flour still has strong binding properties, but only has a residual oil content of max. 15 %)
10 – 20g Sunflower seeds
10 – 20g Hemp seeds
4 tbsp Chia seeds
1 teaspoon sea-salt
1.5 tbsp Herbs de Provence
1 tbsp maple syrup
1 tbsp Coconut oil
350 ml water, lukewarm

preparation:

Mix all dry ingredients in one container and all wet ingredients in another container. (warm water, oil and maple syrup)

Gradually stir the liquid into the dry mixture so that it doesn’t get too wet.

Knead the dough with your hands and shape it into a loaf.

Line the loaf pan with baking paper, place the loaf in it and let it rest for 12 hours, covered with a kitchen towel.

Preheat the oven to 180 degrees, moisten the loaf of bread with water (spray or brush) and bake in the tin for 30 minutes. Remove the loaf from the tin, moisten again and bake for another 30 minutes (this time without the tin)

This bread is our own creation, gluten-free and low in fat.

Reduced-fat version, gluten-free bread:

To reduce the fat content, avoid coconut oil and only use e.g. B. 10g sunflower seeds. You can also reduce the chia seeds to 10g, because the highest fat content of this bread recipe is hidden in them and in the seeds. However, you should then add 2 teaspoons of baking powder to the dough. It then needs about an hour to rest and it turns out to be a very fluffy and delicious bread, even without much resting time.