Gluten free, pseudo grains and seeds easier to digest
Gluten free foods are more readily available now but caution still applies when buying processed foods. Many gluten free breads contain a chemical cocktail that reads like a science experiment, so read labels carefully. Bread was baked traditionally every day, it is not a food that should last for days or over a week in its fresh state. The preservatives are used for longer shelf life. The French buy bread daily and by law the basic bread recipe is not to be tampered with as it is a daily staple food. These laws don’t apply in Australia so we need to do the footwork and make well informed choices.
More people seem to have food intolerances these days and the reasons are unclear. Is it gut health or all of the things added to processed foods? I have a daughter that can’t eat gluten and one that has been off cows milk since she was a child. I am much healthier and feel better when I leave gluten and cow milk out of my diet, though I used to eat bread and grain pasta regularly. We are all different, and have to find what foods suit us, often by trial and error.
This loaf is dense and full of flavour and goodness.
Note: buckwheat flour is made from seeds not grain
1 loaf tin, 11 x 21 cm
1 cooling rack
Oven/ fan forced turned on to 160oC
Cooking time 80 minutes
Mise en place: collect and prepare all ingredients first
1/2 cup each of sunflower and pumpkin seeds soaked for 20 minutes in cold water
1/3 cup quinoa soaked in cold water for 20 minutes
2 tablespoons of flaxseeds ground, I used a coffee grinder or you could use a mortar and pestle
1 tablespoon of GMO free lecithin
1 teaspoon gluten free baking powder
2 tablespoons of chia seeds
1 1/3 cups buckwheat flour
1/2 cup amaranth flour
pinch salt, optional
1 tablespoon apple cider vinegar
2 tablespoons olive or coconut oil
1 1/2 cups water
1 tablespoon honey
1 tablespoon seeds for the top, use pumpkin, sesame, nigella or sunflower seeds
Prepare cake tin by brushing sides and base lightly with olive oil and line base with baking paper
Drain sunflower, pumpkin seeds and quinoa
Combine all ingredients together, mix well. I prefer to do this with clean hands.
Place mixture into loaf tin, smooth top so that it is even and gently press seeds onto the top.
Bake at 160oC for 80 minutes
Remove from oven, cool in tin, then turn out onto cooling rack.
This bread freezes well for 2 months, slice loaf first.
Have for breakfast with French sugar free jam and grass fed butter or serve with soup
Serves: 10-12 slices
X 70’s girl