Bread

And this is something I"m quite interested in making. anyone know where to get whole grains in New Zealand? Seems Ceres doesnt sell them anymore, sad face.

Dr Beths Ezekial Bread

And heres another site with a version Ive tried, not made by them but this type of recipe: Grow Youthfuls Sourdough Essene Bread

And here is the modified recipe for a less sweet & slightly more healthy bread:
This loaf kept well for over a week in the fridge, holding together well & making delicious crisp toast & spreadable sandwiches for a week! Shall I call it miracle gf bread? I probably should!

Ingredients:

• 1 cup white rice flour (I milled my own rice in the Thermomix)
• 1 cup brown rice flour
• 1/2 cup potato starch
• 3/4 cup tapioca starch (arrowroot)
• 2 Tbs chia seeds
• 1 Tbs sesame seeds
• 1 tsp salt
• 3 Tbs olive oil
• 1 cup lukewarm water
• 1 1/2 tsp coconut sugar
• 1 tsp white vinegar
• 2 tsp dry yeast granules (active dry)

Instructions:

1. Blend all the ingredients together, in the order they are listed.
2. Place the mixture in a lined (24cm) 9 1/2" long by (14cm) 5 1/2" wide x (6cm) 2 1/2" deep loaf tin, & cover with plastic wrap. Leave in a warm place but not in direct sunlight for 1 hour to double in size
3. Bake 30 mins at 180ºC or 360ºF until just turning brown & hollow sounding when tapped.
4. Turn out onto a cake cooling rack to go cold. Slice when cold.

I'll post the pic after I've taken one in the daylight.



Success! I found this recipe on Suzanne Perazzinis blog Strands of my life. She blogs about Low Fodmap recipes & her journey. I"ve reduced the sugar though, as I found the bread too sweet for my liking. The rest is brilliant! 

Gf, df Low Fodmap Bread

Toasted & crispy

Ingredients:

• 1 1/2 cups white rice flour (I milled my own rice in the Thermomix)
• 1/2 cup brown rice flour
• 1/2 cup potato starch
• 3/4 cup tapioca starch (arrowroot)
• 2 Tbs chia seeds
• 1 Tbs sesame seeds
• 1 tsp salt
• 3 Tbs olive oil
• 1 cup lukewarm water
• 1 Tbs sugar
• 1 tsp white vinegar
• 2 tsp dry yeast granules (active dry)

Instructions:

1. Blend all the ingredients together, in the order they are listed.
2. Place the mixture in a (24cm) 9 1/2" long by (14cm) 5 1/2" wide x (6cm) 2 1/2" deep loaf tin, & cover with plastic wrap. Leave in a warm place but not in direct sunlight for 1 hour to double in size
3. Place in a cold oven & bake 40 mins at 180ºC or 360ºF until nice & brown & hollow sounding when tapped.
4. Leave in the tin 5-10 mins before turning out onto a cake cooling rack to go cold. Slice when cold.

Ok the buckwheat bread was an epic FAIL, & Im not ashamed to say that. Why? Because we ALL fail, at something, daily. It happens, & thats ok. I didnt have enough buckwheat so I subbed in extra flax meal. It was dense, heavy & still not cooked all the way through after 2 hours cooking. 
But the good thing that happened is, I found out I cant eat flax meal...or lentils, chickpeas, kidney beans, onions & now that I know why...lots of other things. IBS! Not happy about it but at least I know right? 
So I made a spelt loaf instead & will share the recipe. Its so easy & fast!

Spelt Loaf via Thermomix

Ingredients:

• 400g white spelt flour
• 100g wholemeal spelt flour
• 300mls lukewarm water
• 1 tsp salt
• 20ml olive oil

Instructions:

1. Place water, yeast salt flour & oil into a cake mixer or Thermomix & blend speed 6 for 6 seconds. Medium speed in a cake mixer.
2. Knead 1.5 mins closed lid position/ wheat symbol. Or using a dough hook, knead 1.5 mins in a cake mixer.
3. Turn the dough into a lightly  oiled bowl & cover it with plastic wrap & place in a warm area away from direct heat until the dough doubles in size, approx 30 mins.
4. Place dough in a bread pan or shape into a loaf & place on baking paper on a baking sheet, in a cold oven.
5. Turn the oven on to 180ºC & bake for 25-40 mins
6. The bread is baked when it sounds hollow on the bottom.
7. Cool on a cake rack.

I'll add the pic tomorrow & put in the Fahrenheit conversions. 

I've created a page specially for bread, because I test a new recipe every week. There are so many that don't work out there, that I want to provide recipes for all of the successful ones.
Today I created my own buckwheat recipe, its still a work in progress, but its getting there. 
This is what it looks like so far...