Another 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 whites2 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!
Don’t mind me, I just found my ground psyllium on the bench, looking much better now. LOL!
🙂
Are you meant to replace the tapioca with something else, my mix is very runny, certainly not thick enough to shape into a loaf? I also couldn’t find psyllium powder, I ground the husks in my thermi for 30 seconds to make into a powder, would this also be why it is not thickening up?
I grind them for at least a minute – it makes a difference!
D’oh, I used up my coconut flour in another batch of Cinnamon Pumpkin Slice! Time to make some more coconut milk then!!!
Do you ever buy your coconut flour or do you only use your Channa from your milk?