Whole grain, gluten free bread

  • 1 1/2 cups whole grain, GF flour (eg. Amaranth, buckwheat, brown rice or a combination)
  • 1 ½ cups kefir –OR-
    • 1 cup yoghurt PLUS ½ cup water –OR-
    • 3 Tbs whey or lemon juice PLUS enough warm water to make total liquid = 1 1/2 cups
  • 3 eggs*
  • 125gms (4.5 oz) melted butter or palm or coconut oil or ½ cup (7.5 Tbs) extra virgin olive oil
  • pinch of fine sea salt
  • 200gm packet (1 1/2 cups) arrowroot
  • ¾ cup sesame seeds, freshly ground in coffee grinder (comes to just under 1.5 cups meal)
  • 3/8 cup flaxseeds, freshly ground in coffee grinder (comes to just under 3/4 cup of meal)
  • 3 tsp pectin, xantham gum or guar gum**
  • 3 tsp cream of tartar
  • 1.5 tsp baking soda

The night before you want to make the bread, mix together the flour, warm water and whey. Cover and leave in a warm place.

Preheat oven to 350 F (175 C). Beat the eggs, oil and salt until well blended and frothy. Beat in the soaked flour. Mix remaining dry ingredients together well in a large bowl, and then add the batter, whisking as you go. The texture should be a fairly heavy batter. Let stand for a few minutes while you prepare the loaf pan. The flaxseeds will soak up some of the moisture and thicken the batter further. By this time, it should be thick and similar to a bread dough. The thicker it is, the better it will cook. If you need to, add a little more sesame meal.

Spoon into a buttered and lined loaf pan. Smooth the top, then make a small dip in the centre to allow for rising. Bake for 1 hour 20-25 minutes. Cool before slicing. I haven’t tested it, but it should also make good muffins, that would cook more quickly.

* If you want to make this completely vegan, you’ll have to experiment yourself with egg replacements, sorry. Maybe some mashed pumpkin……

** Some people react to guar gum, so xantham is better. If you also react to that, try pectin. If still no go, try the bread without it, it will just be a little heavier

Coconut bread

Make the gluten free bread as above, with the following substitutions:

~Replace butter or olive oil with ½ cup coconut cream or 125 gms coconut oil
~Replace flaxseeds with 3/4 cup fine coconut