Wholemeal style, gluten free, low GI* bread.

FROM MR FEEDinc.

Lisa may have been slightly overenthusiastic in describing it as perfected - it's still a work in progress and the successful rising needs to be repeated a few times.  Here's the current recipe:

Tools:

• small loaf tin lined high with baking paper and covered in cooking spray.  Note: I line it more than double the height of the tin, as it helps to prevent the bread from burning, as well as to keep its shape.  Also, small tins work better than large tins, so if you want to make a larger loaf - make two small ones instead.
  
• large mixing bowl and mixing implement, or powerful mixer
• fan forced oven set to 220 Deg C
• optional high power blender

Ingredients:

• 2 teaspoons or 1 sachet of dry yeast
• 3 large eggs
• approx. 2 cups of lukewarm water (volume will vary depending on your flour, the size of your eggs and how long you spend mixing)
• 2 cups whole buckwheat flour
• 1 cup plain GF flour or alternative such as maize starch, tapioca flour or rice flour
• 1/2 to 3/4 cup nut flour (I used a combo of almond, sunflower and flax seed).  Note: if you have a high powered blender then you can use whole nuts/seeds instead, and blend them into oblivion with the egg and water.
• 1 tablespoon psyllium husks
• 1 tablespoon locust bean gum (you could probably substitute with xanthan gum)
• 1/2 teaspoon salt

Directions:

• Beat the eggs with 1 cup of water.  Note: if using whole nuts/seeds, then add them into your 'power blender' with the egg and water and blend until smooth. 
• Microwave the buckwheat and GF flour on high for 30 seconds to 1 minute.  This helps to get the dough warm from the start. 
• Combine all dry ingredients in a large mixing bowl.  When thoroughly mixed, add the egg mix and stir well. 
• Add extra water until the dough is just slimy - wet enough to spoon in large clumps but dry enough to hold its shape (i.e. much wetter than normal bread).  Note: do not kneed.  Firstly, there are no gluten-forming proteins, so kneading would be futile.  Secondly, the longer you leave the dough, the more water the psyllium and gum will absorb.  If that happens you may have to add more water, which could lead to the bread not cooking properly and/or collapsing before it's baked.
• Spoon mix into prepared baking tin, smooth down with a wet spoon or spatula and leave in a warm place to rise about 2/3 above its initial height (probably over the top of the tin).  Most of the rising needs to be done at this stage (it won't rise as much in the oven as a normal bread can).  However, if you leave it to rise too long then it may collapse during baking. 
  
• Bake for 30 minutes and then test with a skewer.  It may need another 10-15 minutes, depending on the water content.  
• Remove from the tin and place on a wire rack to cool.
  

*this recipe hasn't been tested for its GI rating, but the majority of the ingredients are known to be low GI.

This recipe is simple and gluten free for our GF FEEDies. A delicious hot as a Sunday breakfast option or as a cold lunchbox snack. Enjoy!







WHAT YOU NEED

145 g milk (any low fat type)
50 g buckwheat flour
50 g ground almond meal
20 g ground flaxseed (linseed)
10 g sunflower seed
10 g pumpkin seed
half teaspoon bicarb soda (baking soda)
1 teaspoon apple cider vinegar

WHAT TO DO

1.     Mix milk, buckwheat flour, almond meal, flaxseed, baking soda and vinegar to form a batter

2.     Add pancake batter in dollops of 2 TBS to hot pan

3.     Sprinkle with pumpkin/sunflower seeds

4.     Cook on low heat for about 2 minutes until lightly browned

5.     Turn pancake over and leave until cooked through

6.     Fresh fruit, honey, ricotta etc can be eating with the pancakes