I do not know why this year almost everyone is talking about how much they look forward to spring. We only spend March, then everything will be easier, so the stars are supposed to be optimistic. I do not know the planets, I repeat what I hear and what I really like to believe.
Until then… as dictated by the time of fasting and purification, forgiveness and adjustment. I chose gluten-free fasting. I have nothing against gluten, but of course such a post is a nice opportunity for regeneration. I am a beginner in a gluten free diet, everything is new to me. Expect it to be harder, but whatever. In the pantry I stored pasta with wheat, kamut and rye, as well as coffee with cereals. I could replace pasta with peas or lentils, but so far I do not feel the need. The problem arose with bread. We have a bakery at home and the aroma of freshly baked bread is to me one of the most beautiful aromas ever. No more, we started baking gluten-free bread.
Secret ingredient: Indian plantain
Psyllium, Indian plantain, is the main thing in baking gluten-free bread. Psyllium, as used in baking, is the husk of Indian plantain seeds that help release it. It is best known as a natural laxative when it comes to fiber problems or eating too little. Psyllium greatly increases volume and is arguably the most effective natural water-soluble laxative ever. It is necessary to drink enough, at least two liters of water a day, otherwise it does not help.
Everything is gluten-free flour
The other ingredients are from the seeds of those cereals or herbs that do not contain gluten. This is rice, for example. It makes sense to use whole grains if we support well-being and health. In addition to rice, gluten-free cereals include amaranth and quinoa. Oats are also gluten free, the only problem is that gluten is found in other cereals in production, husk and storage. Gluten-free oats is a label that says strict rules have been followed and kept clean so that gluten is not even on the trail. This is important for people who are hypersensitive to gluten. Buckwheat, corn and red lentils can also be ground to gluten-free flour.
Before you start
Baking will be less if you choose a ready-made gluten-free bread mix. On the other hand, bread will be significantly tastier, more nutritious and fresher if you prepare this mixture yourself from a variety of gluten-free flours. Even if you do not get all the flour, mix 350 gr of at least two types of flour, say integral rice and millet. The best option, of course, is to grind the flour in a table grinder to grind the grain. A powerful grinder also grinds lentils.
The rhythm of baking is as follows: we mix the dough in the morning, wrap it in the mold, then let it bake until the afternoon, bake it. Turn the toasted bread out of the baking pan and remove the baking paper to allow the moisture to evaporate while it is still hot. Allow to cool slowly, preferably on a raffia base so that the bread is also airy down. It will be better the next morning for breakfast.
Gluten-free bread with yeast
- 350 g gluten-free flour (or 100 g brown rice flour, 100 g millet flour, 100 g red lentil flour, 50 g quinoa flour)
- 500 ml of warm water
- 150 g gluten-free yeast (or for a fresh yeast pea)
- 100 g of corn starch (or potatoes, tapioca)
- 20 g fara psyllium
- 40 g sunflower seeds
- 10 g of salt
- teaspoon ground coriander (or ground cumin)
- 2 tablespoons oil
Preparation
Shake the gluten-free flour mixture in a large bowl, add the psilium, sunflower seeds, salt, starch and ground coriander or cumin. Mix well. The most important thing is that the starch does not stick to the lumps. This is the most sought after part of this recipe.
2. Stir the yeast (launch) or yeast without problems in water. You can use a large whip. Pour the stirred starter into a bowl and mix with the dry ingredients. It will look quite liquid, even more so than the pancake batter. When you stir it a little, it will thicken. Finally, add more oil and leave for fifteen minutes.
3. Line the loaf pan (baking tray with lid) with parchment paper, fill the dough, cover and leave for about six hours in a warm place. Do not expect growth as with white flour bread. Just stick the dough to the edge of the pan or move it at least a little.
4. Preheat the oven to 250 degrees and bake it in a preheated oven for 15 minutes then lower the temperature to 150 degrees and bake for another 50 minutes. The bread should be quite toasted on top.
We also recommend: Top 10 flour-free recipes (white).
