Bread! Bread! Bread! What I craved the most when I had to go gluten free . There are some good gluten free breads out there now but I just feel I cannot keep buying bread which puts a big hole in my pocket. Now don’t get me wrong, as a baker I know there are a zillion ingredients in Gluten Free Bread but sometimes I feel the prices are highly inflated. I have made, created recipes, and sold many gluten free breads over the past few years but I am always ready to try out and create a gluten free bread recipe. It took me 5 attempts to come up with this recipe! So, yes a lot of sweat, tears, and money has gone into perfecting this recipe.
Growing up if there is one slogan I heard Indian Economists & older politicians regurgitate was ‘ Roti, Kapda or Makaan’ translated from Hindi to English means – ‘Bread, Clothes and House/Housing’ . As a student of Economics and policy I have heard it it so many times that when I first heard I could not eat ‘normal’ bread I blurted “what?! – Roti is going to be a problem for me”…something as basic as food!. Yep, this is a reality most people with Celiac/Coeliac Disease have to first deal with. I know so many people who cheat because they want to eat bread and who say gluten free bread is nothing like normal bread and also many people like me who were shocked & grieved that they could not eat bread. All that said I am glad that my normal South Indian diet is mostly naturally gluten free and thanks to it I have survived quite well in the last decade. Coming back to the bread recipe, there are quite a few ingredients but I felt a mixture of all this is what gives it the structure. If I can say so myself after Schar (imported brand) & Canyon Bakehouse Bread ( Available in the US), M & S GF bread ( only available in the UK) , this is one of the best gluten free breads I have tasted & mine doesn’t have any preservative and nor does it have a tonne of sugar. So before I digress and start writing more here is my my new gf df bread recipe
Recipe for Jeeva’s Gluten Free Multigrain Bread
The following recipe makes a mini loaf and you will require a 6.1 * 3.5 inch loaf pan
- Brown Rice Flour – 50 gm
- White Rice Flour – 50 gm
- Amaranth/Ramdana/RajgiraFlour – 55 gm
- Ground Almonds – 20 gm
- Corn starch – 50 gm
- Oats Flour – 2 1/2 tbsp *
- Xanthan or Guar gum – 1/4 tsp
- Psyllium Husk – 1/2 tsp
- Salt – 1/2 tsp
- Coconut / Cane sugar or plain sugar – 2 1/2 tsp
- Instant Yeast – 2 1/2 tsp
- Baking soda – 1/2 tsp
- Apple cider vinegar – 1/2 tsp
- Egg – 1
- Coconut Oil – 2tbsp
- Water – 250 ml (lukewarm)
- Grease & dust the loaf pan with oil and gluten free flour.
- In a bowl add the egg, oil, apple cider vinegar, coconut oil and water. Mix it well with a beater or in a stand mixer.
- In another bowl gather all the dry ingredients except the salt.
- Add the dry mixture to the wet mixture, add the salt and mix well.
- The dough mixture will look like a thick cake batter.
- Scoop the batter into the greased loaf pan, smooth the top with a wet spatula and cover it with an oiled cling film wrap or wet tea towel.
- Leave the batter to rise for half an hour or till it reaches close to the rim of the loaf pan.
- Pre heat the oven to 180 degree Celsius, towards the end of the proofing process of the bread .
- Place the loaf in the pre heated oven and bake for 35 minutes.
- Once the bread is baked, take it out of the oven and wait for five minutes before placing it on a cooling rack.
- Slice the bread only when it is completely down.
- You can store it in a air tight container for a day or freeze it and it will stay for weeks.
*Use only gluten free certified oat flour if you are a Celiac. I simply grind rolled oats into flour using Sattvic Rolled Oats ( A brand which is company tested and tested by my testing group and is gluten free, you can buy it online) or Bob Red Mill’s Oat flour . There are many brands which claim to be gluten free in India but sadly most of them clearly state they are manufactured in shared facility which processes wheat. Oats is gluten free but due to harvesting practices and processing procedures there is a high degree of cross contamination when it comes to Oats. Also many with Celiac Disease cannot digest Avenin, a protein found in Oats.
If you cannot source oats and cannot digest oats, try poha/flattened rice flakes or quinoa flakes or hulled buckwheat/kuttu flour instead.
You can replace the egg with a chia egg or flax seed meal . 1 tbsp flax ground or chia in 3 tbsp of water.
If you make this recipe and share it on Social Media please tag me on FB @GFIndia , Instagram or Twitter on @Jagglutenfree
If you want to know more about Celiac Disease and gluten free living, you can buy my book here –