Simple Gluten-Free Bread Loaf
This recipe can be made easily at home with minimal ingredients. You can enjoy the goodness of vitamins, proteins and whole lot of nutrients in your diet with this bread.
Ingredients
- 180 grams Gluten Free Wheat Flour
- 70 grams Bajra (Pearl Millet) Flour
- 70 grams Jowar (Sorghum) Flour
- 1- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 25 grams Fresh Yeast
- 20 grams Light Brown Sugar
- 150 ml warm water to activate yeast
- 30 ml refined oil flavor-less refined oil
- 30 ml Olive Oil
- 15 ml White Vinegar
- 20 ml Boiling hot water
- 5 grams flax seeds
- 10 grams rolled oats
- 3 numbers egg whites
- 80 grams potato starch
For Topping on Bread
- Rolled Oats
- Sunflower Seeds
- Pumpkin Seeds
- Black Olives Chopped
- Flax Seeds
Instructions
- Activate the yeast by adding 150 ml of warm water on fresh yeast. Add honey to this mixture. Keep it aside for the yeast to activate.
- Mix light brown sugar, olive oil, refined oil and vinegar together. Keep it aside.
- In 20 ml hot water add flax seeds and rolled oats. Keep it aside.
- In a bowl, mix gluten-free wheat flour, sorghum flour, pearl millet flour, baking powder and salt.
- To make potato starch: Grate1 potato and put it on a muslin cloth. Remove all the water and starch of thepotato by squeezing the muslin cloth. Keep the starch aside.
- Mix the brown sugar, oil and vinegar mixture in the yeast mixture and stir well.
- Whip the egg whites to stiffpeaks with the help of an electric beater or stand mixer.
- Add the yeast mixture into the egg whites and mix again.
- Add the bloomed flax seed and Oats into the eggs. Add the potato starch.
- Lastly add in the flour mixture.
- Transfer the bread mixture in a greased pan. Add the toppings of choice. Let the bread prove till double in size.
- Bake the bread in a pre-heated oven at 190 degree Celsius for 20-25 minutes until completely baked.
- Transfer the baked bread on a cooling rack and cool completely before cutting.
Notes
- Toast the flour, if you wish to remove the earthy taste of the flours.
- Make the potato starch through muslin cloth similar to how we hang curd at home
- Store the bread in an air-tight container as it starts drying up if left uncovered for too long.
- The bread stays good for 5-6 days if stored properly in the refrigerator.