Gluten Free Bread… this is important.

Summer is definitely on its way. The past few days have been very warm and I feel like my relationship with the pool is officially complicated. Part of me can’t wait for summer days of lounging by the pool and soaking up the sun, the other part of me isn’t ready to say goodbye to the coziness of winter and my boots. I know… life is hard.

Boots aside, I also have this thing with soup and I always look forward to making all the soups when the temperature drops. With soup comes something important: bread. It’s really important. Fresh bread is one of life’s greatest pleasures and you shouldn’t have to give that up over something like a gluten intolerance. For this recipe I used rice flour which resulted in a much denser bread, I think a blend of gluten-free flours could result in something fluffier, but I love a dense bread so I didn’t mind. This is a good base to work with and you can play around with the flours to see what texture you like best. It can also easily be made vegan if you use a non-dairy milk. I’m looking forward to trying it with buckwheat or quinoa flours to see how it comes out with a pseudocereal, I’ll keep you posted on the results 🙂

gluten free bread

Gluten-Free Bread

yields 1 loaf adapted from Fork & Beans

2 1/2 tsp of yeast

1 cup of warm milk (dairy or non-dairy)

2 tsp of sugar

1 cup of warm water

5 TBS of ground flaxseed

3 TBS of olive oil

2 tsp of lemon juice or apple cider vinegar

3 cups of rice flour

1/4 cup of oats ground into a flour OR buckwheat flour

1 tsp of baking powder

1/2 tsp of baking soda

1/2 tsp of salt

  1. In a medium bowl combine the warmed milk with the yeast and sugar, allow to proof until frothy (approx.10 minutes). Add the water, olive oil, lemon juice, and ground flaxseeds and whisk until well-combined, then allow to sit for a few minutes while the flaxseeds thicken the mixture.
  2. In a large bowl combine the flour, oats, baking powder, baking soda, and salt. Add the wet mixture and mix until just combined.
  3. Place mixture into a greased bread pan, pressing the mixture lightly into the pan. Cover with a light towel or loosely with saran wrap, and allow the bread to rise in the pan in a warm part of the kitchen. The bread should be just above the pan before going into the oven, this will take 30-45 minutes.
  4. Preheat oven to 190C (350F) and bake the bread for 60 minutes. Allow the bread to cool completely in the pan before removing it.
  5. Enjoy! Preferably with some homemade soup, this one is always a favorite.

Enjoy your week!




Focus On: Buckwheat

I have a new lover… Buckwheat.


Despite its name, Buckwheat is not a grain or wheat, it is in fact a seed that has grain-like qualities and can be used as a grain substitute in many dishes. Some benefits:

1. Buckwheat is gluten-free.

2. Buckwheat is a complete protein in terms of amino acids, easily digestible and highly nutritious.

3. Buckwheat can reduce high blood pressure and cholesterol.

4. Buckwheat grows quickly and does not require chemicals or pesticides, therefore it is generally chemical-free.

5. Buckwheat ranks low on the glycemic index.

6. Buckwheat is high in iron, zinc, copper, selenium, and manganese.

7. Buckwheat is high in fiber.

8. Buckwheat can help regulate blood sugar.

9. Buckwheat can aid in weight loss.

What a doll. I seriously can’t get enough. Currently my favorite way to enjoy this superfood, is by sprouting it and turning it into Essene bread. Below is my go-to recipe for a plain and simple Essene bread base. To spice this up you can add herbs, olives, honey, etc and vary the flavor. This bread is very healthy and high in protein. Should you wish to dehydrate it instead of bake it, I recommend dehydrating for 12 hours, just keep an eye on it and take it out once there’s a nice crust.

Sprouted Buckwheat and Lentil Essene Bread

2 cups of sprouted Buckwheat

2 cups of sprouted Lentils or Chickpeas (or both)

1/4 cup ground flax seed (linseed)

1 tsp of sea salt

2/3 cup of water

any add-ins (fresh rosemary, chopped olives, garlic, sunflower seeds, etc)

1. Blend the sprouts, flax seed, salt and water in a food processor until a “dough” is formed. This should be slightly sticky and firm enough to form a loaf. If you haven’t already sprouted the buckwheat and lentils, soak them in water over night, and then sprout in a sieve, occasionally rinsing, for at least 1 day. They will be ready when you see little white sprouts coming out of each seed and are soft enough to chew.

2. Fold in any add-ins.

3. Grease a baking sheet with a bit of coconut oil and spoon out the dough. Form a long loaf-like shape. This dough will look a bit like ciabatta, flat and rectangular. Mine is usually about 2 inches in height.

4. Either bake at 275 F/140 C for 2 hours, or dehydrate for 12 hours.
This can be enjoyed as you would enjoy any bread (with avocado, hummus, butter, honey, etc). I sometimes like to cut mine up into cubes and enjoy it in salads as croutons (you can toast these pieces for extra crunch if you’d like).

rawbread2(Buckwheat and Lentils… grainy)

rawbread1(Buckwheat and Chickpea/Mung mix… feel free to experiment)

I really really love bread, so this spin is a nice and healthy alternative that can be enjoyed all day every day.

Snack time!