Here’s a loaf of gluten free bread I made with ground quinoa white GF bread mix and brown GF bread mix with sesame seeds golden linseed and sunflower seeds.
I gave it a honey glaze by adding a teaspoon of honey with a teaspoon of boiling water and brushed the top before I baked it in a round cake tin as GF mixes work better for me as a thick batter rather than a dough, the honey glaze makes the top crustier and gives a lovely golden colour.
Fortunately I love baking and being a coeliac this is a blessing during the lockdown.
Stay safe and well folks. 🌈😊
36 Replies
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Jerry, you contribute so much! Have you ever thought of doing a youtube channel? I mean, you have become such an expert in imaginative solutions to living a healthy life gluten-free... and there is room for all sorts of different approaches on youtube. If you're ever looking for something to do or want to share your expertise, it could be a very good way of sharing your food with a bigger audience. Just a thought.
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He thanks Hidden thats very kind of you, I really posting on the HU communities as they are so much friendlier than so many social media platforms and we have an extensive list of gluten free topics on HE so reach out to lots of people.
I also much prefer playing a small part in a large diverse community like HE than just doing my own thing and on my own as we all compliment one another and I feel part of something.
Thank you any way but I’m real happy as I am and your comments are really appreciated. 🌈🙏😊
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It was just a thought. So much more is possible with all of this technology and the internet!
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Hey too true so thanks for the encouragement. 😀
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Hey well said Hidden , I couldn't agree with you more, Hidden has brilliant ideas with food and all sorts. He is also very supportive to all on this community.
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Awe thanks Alicia you're pretty good at baking and supporting others so credit where its due...😀
That looks delicious Jerry and what lovely ingredients. When I made my quinoa and chia bread is thought it was too gritty ie. the method was to soak the quinoa overnight, soak the chia seeds for around 10 minutes, ie. chia eggs and then mix together in the food processor. I would rather of ground the quinoa than soaking it.
Anyway, I'm ready for my slices of toast.😋
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Hey thanks Alicia ground quinoa is great in GF bread as it adds protein which helps bind it and I find it stays fresher. It's great toasted too...😀
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I'll certainly be grinding mine next time Jerry. Your bread looks amazing 😋
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Thank you Alicia I’m really looking forward to having some for brekky tomorrow 😊😊
Jerry, I've got one word for this- YUMMY! Do you make the same way as ordinary bread (without yeast? ). I managed to get a kilo of flour of the internet) & wondered what I would make , I've now got the answer. Many thanks, Chris
Hey thanks Chris, I just whiz everything up in my food processor into a very thick batter rather than a dough and use yeast to make it rise and leave it to prove like ordinary bread and this is easier than kneading a bread dough.
Thanks and not really as I make a very thick batter by adding a little more water so that doesn't affect taste it just gives it more volume so it rises better.
I don't know what a cake made with virtually no sugar or fat but with water and yeast would taste like, probably more like bread.
When we bake we either make a batter or a dough regardless of the ingredients. 👍
Sure but no yeast to make them prove.
Oh yes and leave it to prove I put it in my bread recipes.
Supermarket bread is a runny batter that’s squirted into baking trays goes along a conveyor belt and rises in 30 to 90 seconds because of all the additives! Which is why it is indigestible for some. 🤢
Most commercial GF bread is very high in fat and additives, another reason I bake my own 👍
They don’t have time to leave it to prove LOL! One of my favourite breads before diagnosis was overnight dough bread where the bread is left to prove overnight so it rises collapses and rises agin well worth buying for wheaties who like real bread...👍
Jerry, what a lovely looking bread! Would you mind sharing the recipe (I have read all the above, but still a bit hazy on quantities)? I am still looking for a home-made bread that would be as good as a bread which is delivered to my local health food shop. I only buy one slab (it is very small) per week as they don't get very many of them, and it lasts me about 3 days. So I need to make my own bread for the rest of the week and this looks very promising. I am experimenting all the time, but sometimes I am stuck eating my less successful attempts (I feel I can't waste anything at the moment). Thank you in eager anticipation. x
What I've been doing recently is making 2/3 of this mix to make one large loaf as my freezer is full. So you use 300ml water and 2 eggs and a total of 340g of flour which's 50g of ground quinoa with 290g GF flour mix. Or just 340g (12oz) of flour with seeds etc.
If you like fruit bread here's a GF fruit loaf with recipe:
Thank you so much. Yes, baking is wonderfully calming. I started baking sourdough for my family, but I can't eat it myself which is very sad. I will try you recipe, thank you again. Vx
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Home baked Gluten free seeded brown bread with ground almonds for breakfast...🌞
