Saturday, January 28, 2017

Gluten free fruit, nut and seed bread

As promised last week, here my Gluten Free fruit, nut and seed bread, which I bake at the same time as the Rye bread 
photo of freshly baked Gluten Free fruit, nut and seed bread
Gluten Free fruit, nut and seed bread 

Bowl with dry flours, dried fruit, nut and seed for bread by Corina Duyn
The colourful mix of my 'bread-to-be'

Mix these dry ingredients in a large bowl:
2 cups gluten free white flour 
1 cup oatflakes
1 cup buckwheat flour (or spelt if tolerated) 

1 cup ot more (in total) of dried fruits, nuts and seeds of your choice.
 * I used raisins, walnut pieces, almond pieces, almond flakes, sunflower seeds, pumpkin seeds, and      sesame seeds.

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

1 tablespoon of nori bake which is a powdered seaweed

Mix the following in a measuring jug:
1 egg, beaten
250 ml water
250 ml soyamilk 
1 tablespoon of plain yogurt, or good squeeze of lemon juice

Stir and add to dry ingredients, gently mixing it all together:

* Because the gluten free flour absorbs a lot of liquid this should be very wet dough! Almost pancake batter consistency.

Put in a greased bread tin.
If I have a bit of dough left, I fill these tiny baking tins, to make some mini breads, nice little presents, or great for kid's lunch boxes.

Place in Pre-heated oven: Gas 7, 220 C, 425 F.
About 45 minutes.

Cool on wire rack and ENJOY!

* It tastes the best when still a little warm! If it is not going to be eaten in a day or two, I would suggest to cut it in slizes and freeze individually wrapped. I freezes well. Warm defrosted slizes in the microwave for few seconds, or under the grill for a bit, and it will be as fresh as if just out of the oven!

fruit bread and mini breads

Links to other recipe:

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