Today it happened. Today was the day I made the decision it was time to enter new gluten free territory. To try the object of desire of countless celiacs and gluten free folks. To make with my own two hands the thing that turns good olive oil and coarse sea salt into the most desirable, seductive ménage de trois, the loyal companion of a good merlot, the reliable foundation for freshly churned butter, the satisfying partner of a bowl of steamy, creamy soup: Bread. Gluten free bread.
I made gluten free bread! I still can’t believe my luck! I tried gluten free bread, and it worked! I can serve my half-Italian husband Italian-style bread to dip into oil and salt. To nibble straight of the loaf pan. To enjoy with a chunky piece of good, salted butter.
Gluten free bread.
No, not that gluten free bread you buy in the supermarket, no no! I mean – fantastic gluten free bread. Yummy. Delicious. Easy to make. And – yup – healthy. And satisfying. And it makes you happy. What? Yes.
You read right: Today I made a bread that is GLUTEN FREE AND YEAST FREE AND VEGAN. And is healthy. Let me tell you what you will get when you try my experiment:
-proteins from brown rice, buckwheat, millet, eggs, chickpea, flax for your muscles
-calcium from brown rice for your bones and teeth
-magnesium from brown rice, millet to calm your nerves
-fiber from brown rice, millet, chickpea, flax to promote digestion
-iron from brown rice, sundried tomatoes and chickpea to boost your power
-zinc from brown rice to fight infections
-niacin from millet and sun-dried tomatoes for hairs and nails and to lower cholesterol
-omega 3 from flax and chia for healthy heart and brain function
-healthy fat from olive oil and olives – see above
-antioxidants from millet and sundried tomatoes to protect you against cancer
-serotonin from millet to make you happy. 🙂
Yes, all that in less than 30 minutes! (hooray!)
For one 20×20 cm baking pan
100 g brown rice flour
50 g millet
50 g chickpea flour
50 g buckwheat flour
25 g flax
25 g arrowroot
1,5 tsp sea salt
1,5 tsp baking soda
1 tsp xanthan
3 tsp apple cider vinegar
2 tbsp chia seeds, dissolved in 6 tbsp water (“chia eggs”)
5 tbsp olive oil (use a good brand)
1 tsp maple syrup or agave
approx. 120 ml or more warm water
sundried tomatoes, olives (as much as you like) or anything else you’d like to put in!
coarse sea salt to decorate
Preheat oven to 180° C. Use your food processor or any other standing blender. Whisk together all dry ingredients (flours, flax, salt, xanthan, soda, arrowroot) until well blended (one colour). Add the chia to the dry ingredients. Add vinegar, oil, and maple syrup and beat in food processor for a few seconds until incorporated. Pour warm water through your processor’s feeder until batter becomes smooth, firm and sticky (the texture is a bit like marshmallow) and homogenous. You might need to experiment with the amount of water (approx. 120-150 ml). With a wet spoon or spatula scoop into oiled pan. and bake for 20 to 25 minutes. Brush with olive oil, sprinkle with coarse sea salt and bake for another 5 minutes.
Tip: Try herbs, garlic, roast onions, chili or walnuts for yummy alternatives to olives and tomatoes!