Another Loaf…

A new loaf

Arggh!! It’s been a few weeks since my last post and I am so sorry!! Life just gets in the way and unfortunately blogging just doesn’t pay as well as being on the dreaded mouse treadmill…. anyway….

It seems that it is a relentless pursuit to find “the” best recipe for a bread substitute when eating grain free. I go through stages of experimenting, giving up, researching, experimenting, giving up…..who am I kidding? For a bread lover (and previous baker) nothing beats the REAL flavour and texture of an artisan sourdough hand-crafted bread. Fullstop. Why do I continue to try for that elusive equivalent? Because, sometimes you just need a vehicle for something, say; a homemade jam or dip or pate…. sometimes, you just get that craving for bread and want to satisfy that craving, or sometimes, there’s a certain stubborn person who just won’t let it go!!!

I have made previous bread recipes here and here, which are yeast free, grain free & gluten free. Whilst they are OK, they just don’t compare but I think I have cracked it this time.

Using psyllium powder again, this loaf just seems to work. It has a nice crunchy crust and is dense but has a light texture due to good bubble formation of the leavening agent. I do miss working with yeast and I will try this with yeast next time. I have also been experimenting with konjac flour (glucomannan), which I will try instead of the psyllium too.  This loaf lasts very well, staying moist and slice-able in the fridge for up to a week. I get a better result dividing the dough into 2 and baking 2 smaller loaves. Feel free to add more seeds or interchange the sesame seeds for something else. I used sesame to keep the dough a lighter colour but you could easily use any other seeds for a different flavour.

 

1 teas salt

70g coconut flour

1 teas rapadura sugar (optional, I use Natvia)

sesame seeds for sprinkling

45g psyllium powder (must be powder)

2 teas baking powder

1/2 teas bicarb soda

250g very hot water

6 large egg whites

2 tabs apple cider vinegar

 

Add all the ingredients to the TM in the order as listed and mix for 10 seconds on SP 6.

Knead on interval speed for 1 minute to firm up and come together. Divide in two and shape into loaves with wet hands and sprinkle with seeds. Slash the top a couple of times – this helps with even cooking and allows steam to escape.  Bake in a 170°C oven for 40  – 50 minutes. Allow to completely cool before cutting.

 

This bread is filling as coconut & psyllium are ALL fibre!