Gluten Free Breads can be a little frustrating especially when not using yeast to get it to rise. I have trialed many breads some just didnt cook properly in the middle even after 1.5 hours of baking, some didnt rise much at all and were quite heavy. I have some bread recipes on my blog already but this one is a little different as I love Chobani Greek Yoghurt I thought I’d use it in bread making. I really do love nuts and seeds in my bread too so always love to add pumpkin seeds and things like almonds. I love the crunch and flavours. But I guess its personal choice. I made this bread last night, trying to remember to jot down the ingredients as I added them just incase it was a succesful recipe! I tried a bit last night and wow, loved it. So I decided to have some for breakfast in the form of french toast. Even better! I really love using a mix of flours, some people might not like the taste of buckwheat but I dont mind it at all especially when used with other flours. Anyway heres my new bread recipe, let me know if you make it and how it turns out for you. Dont be put off by the amount of ingredients. You dont have to use this many variety of flours if you dont have them but its always good to use 2-3 if you can. Its really simple to make, it might look daunting but really it isnt!! I promise.
Gluten Free Yoghurt Bread
1 1/4 Cup Amaranth Flour
1/2 cup Millet Flour
1/4 cup Flaxmeal
1/2 cup buckwheat
1/2 cup Almond Meal (or use gluten free oat flour)
2/3 cup Plain Chobani Greek Yoghurt
1/2 cup water
3 Tbsp Rice Malt Syrup (or honey)
1 Tbsp coconut oil
1 tsp apple cider vinegar
2 tsp baking powder
1/4 tsp bi carb soda
1.5 tsp xanthan gum
2 Tbsp Chia seeds
2 tsp cinnamon
1 tsp himalayan sea salt
1/2 cup mix of pumpkin, sesame, sunflower seeds
1/4 cup gluten free oats or quinoa flakes
Couple of tablespoons of chopped almonds (optional)
Preheat oven to 180 degrees C, fan forced. Line a bread pan with grease proof paper. In a bowl combine all the dry ingredients (including seeds/nuts) and mix well to combine all flours well. In another bowl mix all wet ingredients. Then mix the wet and dry together to form a dough. Place in the prepared bread tin and i like to slice the top with a knife not too deep to help make the top a little crunchy. Place in the oven for about 40-45 minutes, use a knife to insert in the bread and if it comes out clean its done.
Here’s what I did with the bread for breakfast…..french toast. So simple again. 1 egg beaten with 1/2 tsp cinnamon and a dash of almond milk (or milk of choice). Soak bread both sides and cook in frypan both sides using coconut oil. Serve with plain chobani greek yoghurt with a little cinnamon, vanilla essence and rice malt syrup. Or instead of rice malt syrup use vanilla or berry protein powder. Great pre or post workout meal. YUMMMMMMMMY!
I had pumpkin to use up so I roasted it, mashed it and was left wondering what I would make. I decided on seeing what pumpkin bread I could create thinking it might be nice for breakfast or just a little snack topped with chobani yoghurt infused with vanilla and cinnamon and covered in berries. YUMMMMMMM! Its just cooled enough for me to cut it and taste test it and OMG!!! Its so yummy. My older 2 who are still awake even got to taste test it and they loved it too!! So I will share it with everyone….
Nutty Pumpkin Bread
makes 8 slices
1 cup almond meal 1/2 cup coconut flour 3/4 cup mashed roasted pumpkin 3/4 cup plain 0% fat chobani yoghurt (greek yoghurt) 1/2 cup rice malt syrup (or honey) 2 Tbsp coconut oil 2 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1.5 tsp baking powder 2 tsp vanilla essence 1/4 tsp salt 1/3 cup roughly chopped almonds (or walnuts or pecans) 2 eggs
Preheat oven to 160 degrees C (fan forced) and line a loaf tin with grease proof paper. In a food processor blend all ingredients except chopped nuts until smooth mix in nuts. Evenly spread into the prepared loaf tin and bake for approx 50 minutes. Insert a skewer or knife, when it comes out clean its ready. Let cool before cutting into 8 pieces.
This recipe I discovered on paleomg.com and with a few alterations I started prepping for this late last night ready to have for my breakfast. At 10pm I was roasting my pumpkin seeds and pumkin and it was about 11pm I was all done and my bread was cooling. This isnt paleo with the protein powder, thats totally optional. For those that want Paleo just omit it, I am not 100% paleo but wanted to up the protein a little more as its before a weight training work out. I thoroughly enjoyed this especially having the chobani greek yoghurt on the side. All I did was added cinnamon, vanilla and topped it with berrries and their juices, eating the bread with the rice malt syrup and the yoghurt together was a massive party for your taste buds. Its my recommended way of eating this one!! The effort to make this is totally worth it!! And for those that are Paleo you must check out her amazing paleo recipes!!
Pumpkin Bread French Toast
1 cup roasted or toasted pumpkin seeds (toast in fry pan or in the oven, I did mine in the oven on 180 degrees C for about 15 minutes)
1/3 cup Pumpkin Puree (I roasted my pumpkin in the oven for 20 minutes then mashed it)
6 dried pitted dates
2 tablespoons Coconut Flour
2 Tbsp vanilla whey protein powder (optional)
2 tablespoons melted Coconut Oil
1 tablespoons Rice Malt Syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking powder
pinch of salt
Blend your pumpkin seeds in a food processor until very fine, kind of like flour or a ‘meal’ consistency. Add your dates and blend. Now add the dry ingredients and pulse to combine. Now add your wet ingredients and blend until smooth. (Mix wont be dough like so dont worry that its sloppy).
Pour into a loaf tin lined with grease proof paper and bake on 170 degrees celcius (approx 375 F) fan forced (180 not fan forced) for about 30 minutes. Allow to cool. And cut into 2cm strips.
1 egg beaten
1/4 cup unsweetened almond milk
1/2 tsp cinnamon
dash of vanilla (or a little vanilla bean)
(optional 1 Tbsp vanilla whey protein powder)
Whisk all together in a bowl.
Put your pumpkin bread slices (2-3 per serve) in the egg mix for a minute and turn over for another minute. They wont soak up much of the mixture. In a fry pan melt some coconut oil over medium heat and add your bread, cook one side til golden and flip over for another couple of minutes until golden the other side. Serve with rice malt syrup, honey or maple syrup or a little Chobani plain 0% fat greek yoghurt infused with vanilla and cinnamon topped with berries!!! Absolultely amazing breakfast and very filling!!!
Here’s a new bread I have been playing around with and think I finally have got it right, I do love a little crunch to my bread but you can leave out the pumpkin seeds if you wish. I’m really happy with this bread, the flavour is yummy and it toasts great too. Gluten free bread making can be a little hit and miss and frustrating at times but with a little tweaking here and there each time finally it all comes together and you get a really yummy bread. So I’d love to share my new recipe with you all…..
Sorghum and Pumpkin Seed Bread
1.5 cups sorghum flour
1/2 cup millet flour
2/3 cup tapioca starch
1/3 cup amaranth flour (or you can use rice flour)
1 Tbsp coconut flour
2 tsp xanthan gum
1 packet active dry yeast
1 tsp sea salt
1/4 tsp cream of tartar
2 Tbsp rice malt syrup
1 cup warm water
2 eggs, beaten
1/4 cup rice bran oil or coconut oil
1/2 cup roasted/toasted pumpkin seeds (Roast in oven for about 10-15 minutes or toast in fry pan til they start to go a little golden in colour)
Preheat oven to 200 degrees C. Line a bread pan with grease proof paper, make sure it hangs over the sides so its easier to lift out. (or you can put all wet ingredients in your bread maker then you dry and put on gluten free setting). In a bowl combine yeast, warm water and rice malt syrup and leave for 5 minutes to go a little frothy. In a mixing bowl combine flours, salt, xanthan gum, cream of tartar and mix with a fork to thoroughly combine then add pumpkin seeds and mix to evenly combine. To the yeast mixture add oil and quickly mix and pour into the flour mixture and add the beaten eggs. Mix to make a dough. Shape to fit your bread pan, place in your bread pan and cover with a clean tea towel or glad wrap for about 30 minutes and let it rise. I like to slice the top diagonally about 4 times then place in the oven for about 50-60 minutes. Gently lift out and allow to cool on a wire rack (although this bread is yummy warm with a little dairy free butter!!)
I have been a little quite of late, still flat out cooking although been baking alot of things already on my blog. Not to mention dealing with sick kids.
Heres one new recipe the kids and I really loved…low carb too! I have been trying out recipes with coconut flour…with many failures, its not as easy to work with as I thought. But this one is really yummy!
Coconut Flour & Banana Bread
1 cup coconut flour
2 ripe bananas
1/4 cup coconut oil, melted
1/4 cup rice malt syrup (or maple syrup)
1/4 tsp sea salt
1 Tbsp cinnamon
1 Tbsp vanilla
1/2 tsp baking soda
Preheat oven to 160 degrees C. Line a loaf tin with grease proof paper. Mash up the bananas and in the same bowl add syrup, oil, vanilla and eggs and mix well. In a seperate bowl combine the flour, salt, baking soda and cinnamon. Mix in the dry ingredients with the wet until just combined. Pour the mixture into your prepared loaf tin and bake for about 60 to 75 minutes. Allow to cool slightly in the pan then remove.
Here’s another recipe that I have been meaning to blog about. My eldest daughter loves peanut butter and the other day I thought I’d try freenut butter, its made from only ground sunflower seeds, has a nice sweetish nutty flavour, slight aftertaste I thought but still nice and Tayla loves it too so can now take that to school. Freenut butter can be used instead of peanut butter if there is any peanut allergies among family members. It works fine! This loaf isnt a massive loaf but the entire thing goes in one hit with all my kids!! They love it warm spread with butter or peanut butter (ofcourse lol). This is so simple to make. Oh and there is coconut milk in it which I know there are conflicting information regarding this and the low fodmap diet. If unsure just use almond milk and substitute some of the flour for extra coconut flour. So Tayla can take this to school I just use freenut butter and she still enjoys it with her nuttelex dairy free spread!
Peanut Butter & Coconut Bread
3/4 cup smooth peanut butter (or use freenut butter or use another nut butter of your choice if you arent keen on peanuts) if you prefer chunky peanut butter by all means go for it!
1/3 cup rice malt syrup
1 tin coconut milk (works out to be about 1.5 cups of coconut milk)
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup tapioca flour (or cornflour or potato starch)
1 tsp cinnamon
1/2 tsp mixed spice
1/4 tsp himilayan salt (or 1/2 teaspoon sea salt)
2 teaspoons baking powder
1 tsp xanthan gum
Preheat oven to 170 degrees fan forced. Line a loaf tin with grease proof paper, this makes it easier to just lift the loaf out! Using electric mixer cream peanut butter and rice malt syrup. In a another bowl add flours, spices, salt, baking powder and xanthan gum and whisk with a fork or sift until thoroughly combined. Alternating with flour mix and the coconut mix add to the peanut butter mixture on a low speed. Pour the batter into the prepared loaf tin and bake in the oven for about 50 minutes. Carefully lift out the tin using the overhanging grease proof paper and place on a wire rack to cool slightly. Carefully slice and serve while warm with butter or peanut butter…..YUUUUUUUM!!
I love bread, anyway it comes. But being on the low fodmap diet puts me on the yukky gluten free bread, but since I have been making my own I have been enjoying going gluten free much more. But sometimes I want to feel like I am eating all those carbs but I’m not really…..so its hello almond meal!! So I went searching for some ideas and here’s a low fodmap bread with yummy flavour, healthy fats from almonds and coconut oil what more could you want. with added fibre from flaxmeal too. Now this bread has a great flavour and is sort of more like a savoury treat but you can make this more sweet if you want adding more rice syrup or rice malt syrup but really I dont think it needs anymore sweetness, its prefect! I love topping mine with roasted almonds and then thismorning I toasted it, spread a little peanut butter on it and topped it with a few thin slices of banana. But would have been perfect toasted with a tiny bit of dairy free spread (Nuttelex) or butter if not lactose intolerant! I made 2 batches, bread and muffins both were great. But I do prefer my bread a bit higher so will make this again later in the week doubling the recipe and increasing the cooking time. I picked up a cute bendy muffin tray which is little houses, kids love it!
Almond Meal Bread (or Muffins)
1 1/4 cup almond meal
1/4 cup coconut flour (if you dont have this just use 1.5 cups of almond meal)
1/2 cup flaxmeal (I use Melrose brand)
1/2 tsp salt
1.5 tsp baking powder
1/4 cup coconut oil
4 eggs (I made this with 3 eggs too and it was ok, both were much for much but I think by a whisker I preferred the 4 eggs)
2 tsp rice malt syrup/rice syrup (or you can use maple syrup)
1/2 tsp cinnamon (optional, better for muffins)
1 tsp vanilla ( optional if making muffins)
1/4 cup roughly chopped almonds (either use in the bread or ontop before baking) optional
Preheat the oven to 170 degrees (fan forced) . Grease and line a loaf tin or muffin tin. In a bowl combine dry ingredients. In another bowl using a mixer (or use a food processor) add the coconut oil, syrup, eggs and mix until combined. Add the dry ingredients and mix well. If adding nuts add this after you have mixed the batter (especially if using the food processor). Pour in to your prepared tray and top with nuts if you wanted. For the loaf bake in the oven for about 28-30 minutes. I made larger muffins so they took about same, but for smaller muffins check it after 20 minutes. Allow to cool slightly before removing from the pans. Can be frozen. Tastes great served warm with butter!!!
I have a Breville Breadmaker BBM 100, I bought it about 6 weeks ago specifically to make my own gluten free bread as I was making it by hand and thought it would be just easier (and I hate the taste of bought gluten free bread…yuk). One of my favourite breads I like to make is a spice bread, originally it had sultanas in it but as I am not a big fan left it out and changed it slightly to suit my tastes.
Gluten Free Ginger Spice Bread
3Tbsp olive oil
1/2 cup lactose free milk (or use milk powder if not lactose free and add it with the dry ingredients)
2 cups brown rice flour
1 1/4 cups potato flour
1/2 cup tapioca (arrowroot flour)
2 Tbsp brown sugar (for a sweeter bread original recipe calls for 1/4 cup, I quite liked it less sweet).
1.5 tsp salt
1 Tbsp xanthan gum
2 Tbsp mixed spice
1 Tbsp groung ginger
2 tsp yeast
For me I put all ingredients in the bread maker in that order and put it on setting 7 (gluten free setting) With a D setting for dark crust.
Or you could mix all ingredients together, allow to rise. Knead and shape into a bread loaf shape or into a loaf tin and bake in the oven time may vary though so maybe 45 minutes at 200 degrees (your loaf should sound hollow when you tap the top). I make this bread in my bread maker and havent tried it in the oven so can only estimate for you.
If you make them into rolls then time will be quicker maybe 20 minutes.