Bread (gluten-free, milk-free, egg-free)21/06/2020
I recently changed my diet completely and was looking for a gluten-free and casein-free bread. I tried replacing bread with something else, but that just did not work for me. So I was searching for a new bread recipe. It must be simple, should work without a lot of preparation and be done fairly quickly. As a basic recipe I took a buckwheat bread and refined it step by step until its taste and consistency are at least a little bit like a Bavarian bread.
- 250 g tapioca starch
- 400 g buckwheat flour
- 100 g corn flour
- 2 tbsp grape seed flour
- 2 tsp guar gum
- 2 tsp xanthan gum
- 3 tsp salt
- 4 tsp dry yeast
- 1 knife tip Blue fenugreek (Trigonella caerulea) (optional)
- 1 tsp bread spice (optional)
- 680 ml of water
- 4 tablespoons of oil
- 5 tablespoons seeds (sunflower seeds, pumpkin seeds, sesame, etc.)
With Thermomix: Put all ingredients (except the seeds) in the mixing bowl and stir for 20 seconds/level 4, then knead for 3 minutes/dough mode. Add the seeds and knead again for 3 minutes/dough mode, if necessary help with the spatula in case the grains do not mix.
Without Thermomix: Put all ingredients (except the seeds) in a bowl and knead for 2-3 minutes with the kitchen machine. Add the seeds and knead again for 2-3 minutes until everything is well mixed.
If mucilaginous seeds such as Chia seeds are used, either add a little less Xanthan gum or a little more water, otherwise the dough will become too firm.
Line a baking tin (35 cm x 12.5 cm x 7.5 cm) with baking paper, pour in the dough and smooth out. Either leave in a warm place or in the oven at 30° C for about 1 hour. Cut the top with a sharp knife.
Preheat the oven to 180° C, place a heat-resistant bowl of water in the oven and bake the bread at 180° C for 65 minutes. After baking, take the bread out of the mold and remove the baking paper so that it can evaporate. Only cut the bread when it has cooled off.
I always bake two loaves of bread. One then has a slightly shorter walking time, the other a slightly longer one, there is not much difference in the result. After cooling, I cut the bread into slices and freeze them. I can take out the amount I need every day and the bread does not get old. The slices can be easily thawed in the microwave at 600 watts/1 minute.
Tips: Add one ground tablet of Vitamin C (1000 mg) to the dough to make the bread more fluffy.