Gluten Free Bread

LOVE BREAD?

But want to remove the guilt and the bloat caused by white breads....this nutrient dense bread ticks all the boxes with the powerhouse of chia, quinoa and oats....using Khorasan flour (available at All About Bread) is gentler on the gut than white wheat flour and with good fats in coconut oil and added probiotics with greek yoghurt you will be surprised how amazing it tastes.

Light and fluffy textures, great fresh or toasted!

Give this one a go, it is sure to be a family fave.

Ingredients and method :Step 1 :

Ingredients needed : 1 cup quinoa (uncooked)2 cups water (for cooking the quinoa)

Method : Cook the quinoa in 2 cups of water for 10 to 15 minutes, until the water is absorbed. Cool to room temperature

Step 2 : Ingredients needed:1/4 cup oatmeal1/4 cup water1/4 cup milkMethod: Cook the oatmeal in 1/4 cup water and 1/4 cup milk until the liquid is absorbed. Let cool.Step 3 : Ingredients needed:3/4 cup water (warm)2 teaspoons yeast

Method : Place 3/4 cup warm water in a large bowl or bowl of a standing mixer and sprinkle the yeast over the water. Let the yeast rest for 5 minutes.

Step 4 : Ingredients needed:1/3 cup honey1/4 cup coconut oil3 tablespoons powdered coconut milk4 tablespoons sourdough starter1/3 cup greek yoghurt

Method: Stir the honey, coconut oil, powdered coconut milk and sourdough starter, greek yoghurt into the yeast mixture with a wooden spoon or with a dough hook on low speed if you are using a mixer.

Step 5:Ingredients needed:3 to 3 1/2 cups khorasan bread flour1 to 2 teaspoons salt (or to taste)2 tablespoons chia seed

Method : Add 1 cup of the bread flour, chia seed and the salt and stir well.Add the cooked quinoa and oatmeal and stir.

Add 2 cups of the bread flour and stir. When the dough starts to get stiff, turn it out onto a floured surface and begin to knead. If you are using a standing mixer, continue to knead with the dough hook.

Keep adding flour and kneading until the dough is smooth and elastic, about 5 minutes with a mixer, or 10 to 15 minutes by hand. The dough should feel slightly sticky but should not be wet and slack. You should be able to form it into a ball, and it should hold its shape.

Lightly oil a large bowl with vegetable oil and place the dough into the bowl, turning to coat it lightly with the oil. Cover loosely with plastic wrap.Let the bread dough rise in a warm spot until it doubles in size, about 2 hours.

Oil a large loaf pan, 11 x 6 inches.Punch down the dough and shape into a ball.Pat and flatten into an oval shape about the length of the bread pan.

Fold the long sides in and tuck them underneath as you place the bread into the pan, so that the top surface of the bread is smooth and without seams.

Brush the top of loaf very lightly with water and sprinkle with quinoa seeds.Let the dough rise in warm place until it has almost doubled in size.

Preheat the oven to 400 F.When the oven is hot, place the bread in the center of the oven.

Throw a handful of ice cubes into the bottom of the oven to create steam.Bake for 30 minutes.

Cover the bread loosely with foil if the top is getting too brown and bake 15 minutes more.

Bread should sound hollow when tapped.Let the bread cool in the pan for 15 minutes.

Remove the bread from the pan and let cool completely.