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My best gluten free, wheat free bread recipe!

Finally. HALLELUJAH. I’ve got a recipe to share with you for not just decent, but really nice, tasty, can be eaten without toasting, doesn’t crumble all over the place…. wheat free, gluten free BREAD. I know. Really. 

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I’d pretty much given up making bread for myself. I make the family 1-2 loaves a week in our bread maker and it always comes out good (as long as I remember to put the paddle in the bread machine that is!). However over the years I’ve tried so many bread recipes for myself, so many flours and I’ve just ended up plain disappointed. Sometimes I get a half decent loaf, but there is no rhyme or reason to it. I’ve tried numerous flours and mixes, my best recipe up till now is my nut bread – which is a completely different type of bread. 

Then in the Christmas sales I decided to treat myself to a stand mixer. My trusty food processor has pretty much kicked the bucket, so I’ve gone for a change. This beauty is making me smile most mornings when I enter the kitchen. Not only is it bringing beauty to my worktop, I’ve also discovered a secret. Stand mixers make better gluten free bread! 

This bread is good toasted, freshly sliced, doesn’t crumble too much and I found it simple to make. I was pretty sure it wouldn’t rise – it did. This may change my life. So I’m sharing it with you 😉

Dietitian UK: My best gluten free bread recipe

My best gluten free, wheat free bread recipe
Yields 20
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Cook Time
35 min
Cook Time
35 min
129 calories
20 g
17 g
4 g
4 g
2 g
47 g
28 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
47g
Yields
20
Amount Per Serving
Calories 129
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 17mg
6%
Sodium 28mg
1%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
5%
Sugars 3g
Protein 4g
Vitamin A
3%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 350g gluten free flour (I used 200g Doves farm plain flour and 150g rice flour)
  2. 1 tsp xanthum gum (unless your flour contains in)
  3. 100g rolled oats
  4. 1/4 tsp cream of tartar
  5. 1/4 tsp bicarbonate of soda
  6. 2 tbsp sugar
  7. 3 tsp yeast
  8. 70g butter
  9. 1 tbsp white wine vinegar
  10. 1 tbsp black treacle
  11. 1 medium egg
  12. 300ml warm milk
Instructions
  1. Grease a loaf tin.
  2. Mix the flours, xanthum gum, oats, cream of tartar, bicarbonate of soda, sugar and yeast on low in the stand mixer for a few minutes.
  3. Add the butter, vinegar, treacle, eggs and milk - one ingredient at a time mixing all the while.
  4. Leave to mix for 5 minutes.
  5. Now add to the loaf tin, cover with cling film and a tea towel and leave to rise.
  6. Preheat the oven to Gas Mark 5, then bake in the centre of the oven for 30 minutes.
  7. Remove from the loaf tin and put onto a baking tray to cook for 5 minutes to get a better crust on the loaf.
  8. Leave to cool on a wire rack.
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calories
129
fat
4g
protein
4g
carbs
20g
more
Dietitian UK https://www.dietitianuk.co.uk/

Health in a loaf: Nut and Seed Bread.

I’ve been properly wheat free for about 5 years now and in all that time I’ve yet to fully master the art of a decent bread. I’ll be honest it isn’t something I’ve spent much time on, but I probably should! Ask me to bake crumpets or pitta wheat free and I’ll rustle them up… but bread befuddles me.

So all this week I’ve had a nut and seed bread brewing. Finally I had time to have a play in the kitchen and give it a go. The result was a pretty spectacular loaf. I decided to avoid my bread machine and do it all by hand. The mixture was very sloppy which concerned me initially but then it had a lot of eggs in and I remembered using a packet mix which was similar in composition. I was so taken with this bread that I made another loaf using avocado instead of the oil – guess what? It was EVEN BETTER! So the final recipe is gluten, wheat and dairy free.

This bread is packed full of heart healthy monounsaturated fats from the nuts, seeds and avocado,  plenty of protein, the antioxidant vitamin E from the nuts and seeds, omega 3’s from the walnuts, phenols, tannins and flavanoids, magnesium and potassium. Wow a real powerhouse of nutrition just in a bread.

I enjoyed it with some cheese, tomato and cucumber but it is also lovely on it’s own. A great snack on the go or and easy lunch.

Gluten, wheat and dairy free nut and seed Bread 1

Nut and Seed Bread
Yields 16
A healthy bread made with nuts, seeds and avocado.
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
187 calories
6 g
70 g
16 g
7 g
2 g
55 g
29 g
1 g
0 g
13 g
Nutrition Facts
Serving Size
55g
Yields
16
Amount Per Serving
Calories 187
Calories from Fat 138
% Daily Value *
Total Fat 16g
25%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Cholesterol 70mg
23%
Sodium 29mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 3g
13%
Sugars 1g
Protein 7g
Vitamin A
2%
Vitamin C
3%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup walnuts
  2. 1/2 cup pecans
  3. 1 cup almonds
  4. 1 cup of sunflower seeds
  5. 1 tsp baking powder
  6. 1 tbsp lemon juice
  7. 6 eggs
  8. 1 medium avocado
Instructions
  1. Preheat the oven to 175C or Gas Mark 4.
  2. Place the nuts and seeds into a food processor or coffee grinder and grind into a fine breadcrumb texture.
  3. Add the baking power and mix.
  4. Scoop the avocado out of its skin, chop and add to the processor and mix. Alternatively mash and mix in by hand.
  5. Beat the eggs in one at a time and add the lemon juice.
  6. The mixture will be runny like a cake mixture.
  7. Pour into a greased and lined loaf tin.
  8. Bake for 40-45 minutes until a skewer inserted in comes out clean.
  9. Cool on a wire rack.
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calories
187
fat
16g
protein
7g
carbs
6g
more
Dietitian UK https://www.dietitianuk.co.uk/