The bread your Intestines will thank you for: Gluten-Free & Delicious

‍A delicious, soft bread that's quick to prepare, made with whole flours and, of course, gluten-free—your intestines will thank you! This recipe is perfect for regular baking. To make it even easier, you can pre-measure and store the dry ingredients in large glass jars, one for each loaf. This way, when you're ready to bake, you just need to add the wet ingredients, mix, and pour into the baking mold. Don’t hesitate to add seeds, spices, or herbs to boost both flavor and health benefits!

Ingredients:

• 150 g of buckwheat flour
• 50 g of chickpea flour 
• 50 g of rice flour
• 50 g of whole or toasted sesame seeds (give them a quick blend)
• 2 heaping tablespoons of blond psyllium husk
• 1 teaspoon of guar gum
• 1/2 packet, i.e., 25 g of buckwheat or quinoa sourdough starter* or use yeast if you can't find the starter.
• 2 tablespoons of apple cider vinegar
• 2 tablespoons of your choice of cold-pressed organic oil
• 1 teaspoon of salt
• 440 g of lukewarm water

Instructions

• Preheat the oven to 50°C (if you have 30°C, even better). 
• Mix all the flours together, then add the psyllium, guar, salt, and buckwheat sourdough.
• Once mixed thoroughly, create a well in the middle of the flour mixture, and pour the vinegar and oil into it. Pour the lukewarm water all at once (it should feel like a warm bath — test with your finger to ensure it doesn’t burn).
• Mix vigorously. Add the sesame seeds and mix well.
• The consistency should not be too stiff. If needed, add a little more water.
• Caution: if using gluten-free baking powder, the bread may rise too much and collapse once baked. Also, if you’re using psyllium husk, use 2 heaping tablespoons, but if using psyllium flour, only use one tablespoon. 

Rising:

• Grease the cake mold with coconut oil, pour the bread dough into the mold, and spread it evenly. 
• Pour more than half of the hot water into the steamer pot. 
• Place the cake mold on the steamer tray. 
• Cover and let rise for 1 to 2 hours, with the heat off.
• Put the dough in a mold and let it rise for 30 minutes in the turned-off oven.

Baking:

• Turn on the heat and count one hour from that moment.
• After this time, take the bread out of the steamer and remove it from the mold once it’s cold.
• Turn the oven back on, set it to 180°C, and bake for 35 minutes, then lower to 160°C for 15 minutes.

Tasting it ! 

I recommend cutting thin, even slices and toasting them in a toaster. As the dough is quite moist, it will take longer to toast. See how you like it.

I tested freezing it by cutting it into slices. It’s quite pleasant to take out two slices the night before for breakfast. The texture may be a bit crumblier.

Properties

Lupin
High in protein (36%), low glycemic index (15), rich in fiber, magnesium, iron, and vitamins. Great for diabetics and vegans. Well-tolerated; caution for legume allergies.

Buckwheat
Gluten-free, eco-friendly, high in magnesium (230 mg/100 g), protein, and fiber. Low glycemic index (35), supports blood sugar regulation and gut health.

Tiger Nut
Gluten-free tuber with a nutty flavor, rich in fiber, magnesium, iron, zinc, and omega-9. Low glycemic index (35), aids digestion and blood sugar regulation.

Sesame Seeds
High in calcium, magnesium, iron, and complete proteins (63%). Packed with antioxidants and phytosterols, promoting heart health.

Psyllium
Plantain seed that aids digestion, regulates bowel function, and supports cardiovascular health. Requires ample water intake.

Guar Gum
Natural thickener that reduces calorie absorption and curbs appetite. May affect nutrient absorption ; suitable in small amounts.

As healthy as delicious…

This bread is excellent for those with sensitive digestion and chronic or inflammatory conditions, thanks to its low glycemic index (below 35). Simple to make and long-lasting, it’s best enjoyed lightly toasted. Economically, at approximately €4.50 for an 850g loaf, it’s more affordable than store-bought gluten-free bread, which costs €6-7 for 500g.

Gluten-free bread is gentler on the digestive system, reducing inflammation and discomfort for those with gluten sensitivities or celiac disease, while incorporating nutrient-dense, diverse flours for added health benefits. It can also help improve energy levels and mental clarity by avoiding potential gluten-triggered fatigue and brain fog.