I like to eat as ‘clean’ as possible and eating clean doesn’t include gluten so my biggest challenge has been finding a gluten-free bread that comes close to the traditional loaf.
I’m a huge fan of ‘tea + toast’ so I’ve been on a mission to find the best substitute. I finally came up with this recipe, and I have to say it’s my favourite so far – and I’ve experimented with creating A LOT of different varieties of bread. Ok so this isn’t 100% gluten-free as it contains some spelt (an ancient unprocessed grain) but it’s very low in gluten and it’s way more nutritious!
(Gluten-free shop breads often contain loads of additives and preservatives so you want to try and avoid those.)
There’s also no kneading required for this bread, the texture resembles a cake mixture and you simply pour it into the bread tin – easy peasy!
Preheat your oven to 190c
225g Wholegrain Spelt Flour
175g Gluten-free bread flour (I prefer Dove’s)
50g gluten-free oats (I like Bob’s Red Mill)
2 tbsp gluten-free baking powder
1 tsp xanthan gum
1/2 teaspoon pink Himalayan salt
1/2 cup toasted seeds (I like to use pumpkin & sunflower seed)
2 tbsp olive oil
2 tbsp date or rice syrup
Mix the dry ingredients in a large bowl. Then stir the olive oil and syrup into the wet ingredients and mix together. The mixture should resemble a cake batter. Grease a large loaf tin with butter, pour mixture in and place in oven to bake for 50-55 minutes, or until well risen. (You might want to put a knife down the middle about 5-10 minutes into the baking time to help it split evenly.)