As you could probably guess from previous posts, I am neither gluten intolerant nor gluten sensitive. I’m also not a fan of fad diets or cutting out whole food groups without a good reason. I do, however, like to experiment with different bread recipes, and have enjoyed the challenge of making a quality gluten free bread. If there’s a chance that there are actually some health benefits along the way, then that’s a bonus.
I have been looking around for a decent gluten free recipe and some of the ingredients are a little concerning. Xanthan gum, used to replace the elasticity of gluten, is often highly processed. So too are the flours often found in gluten free bread; tapioca, potato and rice. Instead, I searched for recipes that are similar to the whole grain sourdoughs I am used to.
This recipe is based on one I found here. I have adjusted the recipe slightly to include linseed and millet as well as the quinoa and chia. The chia replaces xanthan gum and gives the dough a springy textured crumb whilst the combination of millet and quinoa give a crunchy crust and excellent flavour. This loaf isn’t winning any prizes for its appearances… It looks similar to a 100% rye loaf, but the method is completely different to any loaf I have made before. The leavening comes from the combination of bicarbonate of soda and lemon juice, and there is no “dough” as such- instead the ingredients from a batter. The flavour, which is the most important thing, is great, and the texture is very pleasant too.
Gluten free quinoa and millet loaf makes one small loaf
60g chia seed
150g hulled millet
100g red quinoa
60ml olive oil
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tbsp lemon juice
1. Soak the chia in 125g water overnight or for at least 4 hours. In a different bowl, soak the millet, quinoa and linseed in about twice the volume of water.
2. Rinse the quinoa mix thoroughly and drain in a sieve until all of the water has drained out. Preheat oven to 160C.
3. Combine the quinoa mix, chia, which should now be gel-like, the remaining 125g water, olive oil, lemon juice, bicarbonate and salt in a food processor. Blend for 3 minutes.
4. Line a small loaf tin with baking paper. Pour the batter-like mix into the tin and bake for one and a half hours, until the loaf is firm but slightly springy.
5. Cool in the tin for 30 min, then cool completely on a wire rack before slicing. As per the instructions on the original website, I fried the slices in a pan rather than toasting before eating, although it would be good without frying too.