For some time now, the gluten-free bread factory has been running successfully over here. Although the hubby can eat glutinous grains, he feels better without them and also enjoys our homemade bread very much. He is the bigger bread eater of the two of us, and now he can indulge in healthy bread without feeling bad about it.
It all started when I hit my annoyance tolerance limit after studying the prices and ingredients lists of gluten-free baked goods offered at stores (white flour, unpronounceable additives, soy protein isolate, and high-fructose corn syrup, anybody? ) – so I looked for easy, gluten-free bread recipes on the internet. One recipe I found consisted of just rice flour, baking powder, salt, and water. This sounded like, “yay, I can do that!”, but also a little bland. I remembered the hubby liked to buy a buckwheat and millet bread at an organic bakery on his visits when I still lived in Heidelberg – that bread was based on whole rye, but it gave me an idea which gluten-free grains might be nice to use.
Buckwheat has a very hearty flavor and comes close to rye, so it works well as a base. I milled it into flour using my electric coffee grinder. The millet I used in its whole state because I liked the idea of little yellow dots in the bread. Finally, I added some gluten-free oats and seeds for a nicer texture. If you do not tolerate gluten-free oats, you can simply replace them with other gluten-free cereals or buckwheat flour. The whole stuff can be mixed together in 5 minutes and the rest is done by the oven, so you can have yummy bread with very little effort.
BUCKWHEAT, OAT, AND MILLET BREAD WITH SUNFLOWER SEEDS AND PUMPKIN SEEDS
- 250 g (1 1/4 cups) buckwheat flour
- 150 g (1 1/4 cups) gluten-free rolled oats
- 100 g (1/4 cup) dry millet
- 4 tbsp ground flaxseed
- 3 tbsp sunflower seeds
- 3 tbsp pumpkin seeds
- 2 tsp baking powder
- 1/2 tsp salt
- 500 ml (2 cups) water
Preheat the oven to 200 °C (390 °F). Mix all ingredients together and pour the batter into a loaf pan (I used a non-stick silicon loaf pan). Bake for an hour and tadaaahh – homemade bread!
Do you bake your own bread? How do you make it?