Home made naturally GF bread with ground almonds 🍞

Good morning everyone, we recently had an interesting post about Tiger bread so here's some of my home made bread. I usually add quinoa flour to a supermarket GF bread mix but had run out so I added some ground almonds and ground chia seeds and it worked a treat. I also add sesame seeds and they pack a calcium punch, pumpkin seeds which pack a magnesium punch and chia seeds which just punch nutritionally and I like that as codex wheat and me don't get along. So this is how I cope with my completely free GF diet.

[SilverDreamMachine]

Hi Jerry,

Bread looks great. I also add sunflower seeds and ground linseed. Also roughly chopped walnuts. I do have a issue with my breadmaker though. The paddle stays in the pan thereby ripping out a big chunk of my loaf. Can’t tell if you use a breadmaker, but if so does this happen to you?

Peter

[Hidden in reply to SilverDreamMachine]

Hi Peter and thank you, I don't use a bread maker I make a dough up in my food processor and whilst I'm making that I put my top oven on low then when I've put the bread dough in tins I turn the oven off and leave it to prove for about 30mins then I bake it in the main oven. I usually make 1 large loaf and 2 rolls at a time.

Now can you not put some olive oil on the blade to lubricate it and leave the bread to cool for a few minutes so it shrinks back, thats what I do when baking most things.

I like the sound of walnuts...

[SilverDreamMachine in reply to Hidden]

Thanks Jerry, maybe I should ditch the breadmaker!

I hadn’t realised the bread shrinks so will give your method a go.

Forgot to mention I also bake a ‘fruit loaf’ on occasion. Same ingredients but also add currents or sultans ripe bananas. Its a big hit with my non GF family!

Peter

[Karen49 in reply to SilverDreamMachine]

I let the Breadmaker do the hard work, ie. set to dough program then after the first rise, quickly knead by hand and place in tins to rise, then bake in oven (I prefer the texture).

[SilverDreamMachine in reply to Karen49]

Hi Karen,

I do this when I make pizza bases. The only problem I find is the dough is incredibly sticky and goes everywhere. But next time I do pizzas I’ll do a full load and use half to make a loaf as you suggest.

Thanks for the tip!

Peter

[SilverDreamMachine in reply to Hidden]

Hi Jerry,

Followed your tip and left to cool for a bit. Worked a treat.

Many thanks.

Peter

Ps your post has had some cracking responses. Here’s another ingredient you may want to try?

Teff flour! 1/4 white or brown teff flour to any other 3/4 mix of ‘normal’ GF flours. The outcome is a flatish loaf which does tend to have air pockets at the top and sides, but the texture and taste are great!

[Hidden in reply to SilverDreamMachine]

Thank you Peter, I'll look out for some Teff flour as I'd like to try this, so a great tip.

[virgolizzy]

Which supermarket gf breadmix do you use? Is it full of 'unusual' chemicals or is it just flour, yeast, sugar etc? Thanks

[Hidden in reply to virgolizzy]

Hi virgolizzy, its just flour with xanthan gum and I used Doves farm but find ASDA's own brand works equally well, here's the ingredients:

flour blend (rice, tapioca and potato), thickener (xanthan gum)

Here's my favourite variation:

healthunlocked.com/healthye...

[virgolizzy in reply to Hidden]

Brilliant thanks Jerry. I thought you meant a pre packaged gf bread mix as oppossed to a gf flour mix. Love the sound of your recipe & I will try it this afternoon, huge thanks! I have slipped into using sainsburys store baked gf bread & I find I am reacting, think it maybe the E464, so want to get back to making my own & this recipe looks great!

[Hidden in reply to virgolizzy]

Thank you, 😊

[patricia1040]

Bread sounds good I tried posting my go to gf bread recipie but somehow it didn’t post! Will have to resubmit if you would like to try it?

[Hidden]

Hi Patricia, I’d love to see your GF bread please.

[patricia1040]

Jerry: This recipie makes a large loaf of bread and it turns out nicely! One cup each of tapioca starch, brown rice flour, buckwheat, sorghum, 2/3 cup of dry milk powder (0r sub sweet white rice) 2 tsp X gum, 1 tsp salt, optional 2TBSP flax seeds or sunflower seeds. These are all your dry ingredients so mix it sift into a bowl. In another bowl whisk 1 TBSP of sugar into 1 1/4 cups of warm water along with 11/2 TBSP of dry active yeast and set aside to proof. In a stand mixer beat 3 room temp eggs slightly then add 1 tsp of white vinegar and 1/4 cup of veggie oil and 3 TBSP of honey or molasses (I prefer the honey). Add the yeast mixture and beat slightly. Add the flour mixture slowly on low and once mixed whip on high for 3 minutes. Pour into greased bread pan and turn your oven on to 200 Fahrenheit to preheat. Put bread in oven then turn oven off and let rise for 45 minutes. Brush top with a little oil turn oven back on to 400 degrees Fahrenheit bake 10 minutes covered with foil and then 30 minutes uncovered. Let cool 5 minutes then turn out! Makes a big fluffy loaf of bread !!A little picky to make but worth the effort.

[Hidden in reply to patricia1040]

Thanks Patricia, this looks a really good recipe and I've never tried sorghum so will buy some and try your recipe so thank you for sharing it.

[patricia1040 in reply to Hidden]

Hope you like it!! My family enjoys it as it makes a full sized bread for a sandwich!!

[Hidden]

That looks delicious Jerry

[Hidden in reply to Hidden]

Thanks Kiki. 😊

[Hidden]

Hi Orangerose, Thank you, I use Doves Fram mix and here's a link to my basic recipe which I vary depending what seeds etc I have and feel like using. I usually add 50g of quinoa flour to 400g GF bread mix, but had run out so used ground almonds to give it extra protein.

I also make fruit bread with the same recipe I just add dried fruit, which I soak in a tea spoon of brown sugar first. 😊

healthunlocked.com/healthye...