We are in the process of making the switch to gluten-free eating after finding out that one of our boys was being affected by gluten. Not sure how long term it is but thought I had better do some serious cooking research if we don’t want to miss our favourite gluten-filled foods. Luckily we already ate a lot of gluten free but there are a number of things I made with spelt flour like pancakes, sourdough bread and muffins. So we need delicious replacements – not something that is just ok.
Initially I decided to ONLY cook gluten free foods so that I would not have to double up on my time in the kitchen and also to avoid having one child being deprived of what the rest of us are eating. However I have found I personally feel so much better without the gluten!
I always thought I was a light sleeper but now I am sleeping really deeply and waking up so refreshed after less sleep than normal. Seems like this was a blessing.
So one of the first things on my list to conquer was bread. We don’t usually eat a lot of it but what we do eat is yummy. Usually a nice spelt and walnut sourdough. Hard to beat that. I haven’t yet tried GF sourdough but this loaf at least resembles bread. It is flavoursome, robust and doesn’t crumble. It is also very filling – probably thanks to the besan flour, chia and eggs. Filling is important when you have 2 growing boys.
In the original recipe there were 5 different flours! To save having a cupboard full of different flour, I decided to reduce them down. I only managed to get to 3 but it seems in gluten free baking, it is very common to use multiple flour types in the one recipe for their different attributes. My main flour is sorghum. It has no strong flavour like many other GF flours. I bought it from a bulk food store near me but you can also buy it online. It costs more than regular flour but you use a lot less too so I think it all works out in the end.
This loaf is good fresh on the first day and after that we freeze and toast it.
- 2 cups plus 1 tbsp sorghum flour
- 1/3 tightly packed cup of chickpea (besan) flour
- 1 1/4 cups tapioca flour - also called ground arrowroot
- 1/2 cup sunflower seeds
- 3 x 15ml tbsp chia seeds
- 2 tsp xanthum gum
- 1 tsp sea salt
- 2 tbsp honey or coconut sugar
- 400ml water
- 1 pkt dried yeast (2 tsp)
- 30g oil - I use macadamia or coconut
- 1 tsp apple cider vinegar
- 2 eggs
- In a food processor, blend the sorghum flour and oil until mixed well.
- Add remaining dry ingredients and mix on low speed.
- In a separate bowl, whisk wet ingredients.
- Add wet to dry ingredients and whizz at medium speed until the mix is free of lumps. This batter is very wet - not something you would knead.
- Pour into prepared loaf tin and leave in a warm place to rise for 45min - 1hr. Depending on the temperature, your dough may take a longer or shorter time. It is ready when it is doubled in size.
- When the dough is risen 3/4 of the way, preheat your oven to 180 degrees C. Place a bowl of water in the bottom. The moisture from this will help the top of the bread to stay a little moist.
- Before baking your bread, spray or brush the top with water and place in the oven very gently so as not to disturb the bubbles.
- Once your bread is baked, remove from the oven and leave in the tin to cool. I also wrap mine in a towel for a softer crust.