Gluten the Enemy

Healthy, Motherdough, Gluten-Free, Dairy-Free and Sugar-free Bread

Following a healthy diet you want to avoid or definitely reduce eating processed foods, because they contain preservatives, other food additives, sugar and fat. Our daily gluten-free bread provided on the supermarket shelf is not exemption. This bread is suitable for vegans, people with gluten sensitivity and lactose intolerance. The bread does not contain preservatives only xanthan gum is used due to keep the dough more elastic. The sunflower seeds make it more rustic and to great extent they enhance the omega 3 fatty acid level of the bread.

Ingredients for the quick sourdough:  (It needs about 14-16 hours to get fermented for the bread)

Gluten-free white flour	120g
Yeast	1 tsp
Water	100ml

·      Mix the ingredients and leave it at room temperature for a night

Ingredients for the bread

Gluten-free brown bread flour		120g
Gluten-free white bread flour		120g
Yeast		2 tsp
Xanthan gum		1 tsp
Olive oil processed		2 tbsp
Salt		1 tsp
Water		150-200 ml
Sunflower seed		Handful

·      Place the ingredients and the sourdough prepared previously into a medium size bowl.

·      Mix the ingredients into homogenous elastic dough using your hand or a mixer, if it needs more water add it slowly. (max 200ml)

·      Leave the dough to rise for 40 minutes.

·      Mix the dough again with your hand and transfer it into a buttered medium size casserole dish. Place the top on and leave it for 1 hour at room temperature.

·      Preheat the oven to 230⁰C.

·      Bake the bread for 45 minutes.

·      Bake it further 5-8 minutes without the top on.

·      Place the hot bread on a wooden board and sprinkle it with a little water

·      Leave it to cool.

If you want to bake a bigger loaf just multiply the ingredients