Food allergy is a significant health problem that affects many people, from infants to adults. Many infants are allergic to nuts and dairy products from the time they arrive on this planet. The Research in this field is still at an infant stage. Adults who did not have any allergic symptoms before show signs of allergic reactions later in adulthood, which is sometimes fatal.
I am allergic to wheat flour and cannot eat bread and other food products made from wheat flour. There are plenty of branded gluten-free items available in the Supermarkets now, but gluten-free bread is dearer than regular bread. The process for making gluten-free bread is slightly different from traditional bread. Regular bread would have only one flour type, whereas gluten-free consists of many varieties of the flour mix.
My daughter sent me a gluten-free bread link she found on Instagram by Michaela under the website elevegan.com.
This recipe is vegan-free, oil-free, and yeast-free. I have tried this with a twist to her recipe by adding yeast.
- Buckwheat flour -100 gm
- White rice flour – 100 gm
- Besan flour – 100 gm (chickpea flour)
- Tapioca flour – 40 gm
- Baking powder – 1tsp
- Yeast – 1 tsp
- Sugar-1 tsp
- Salt- 1 tsp
- Water – 450 ml
- Psyllium husk powder – 3 tbsp
- Sesame seed – 1tsp
- Place the psyllium husk powder in a bowl, and gradually add water, stirring the mixture to prevent any lumps. Set aside thick gel mixture for about 20 -30 minutes.
- Weigh Buckwheat flour, white rice flour, corn starch, and tapioca flour. Add baking powder, baking soda, and salt to the flour mixture.
- Ferment the yeast in sugar in 1 tsp lukewarm water.
- Pour the flour mixture, yeast, and psyllium husk into a bowl and mix with a hand mixer or kneader. Take the flour mixture and knead it by hand. If it is wet, add some flour ( tapioca flour) or little dry water. Sprinkle sesame seeds on top.
- Preheat oven to 180 Centigrade or 350 F.
- Place a parchment paper into a bread loaf tin. Shape the mixture into an oval shape, place it in the loaf tin, and bake it for 55-60 minutes.
Notes: A few days ago, I replaced Rice flour with Teff flour and added 1 tbsp olive oil to the flour mixture before kneading, and it turned out alright.