Gluten-Free Bread

If you are on strict gluten-free diet and you are avoiding processed foods, here it is a tasty home made bread for you.

Ingredient:

Dry yeast	½ of a pack
Gluten-free flour	200g
Flax seed flour	2 tbsp       ground seeds
Chia seed flour	2 tbsp       ground seeds
Butter  melted	100 g
Egg yolk	2
Salt	1 tsp
Xanthan gum	1 tsp
Sunflower seeds	1 tbsp
Pumpkin seeds	1 tbsp
Water	Small amount if it is needed

Method:

·      Mix the flours, xanthan gum and the butter well

·      Add the remaining ingredients and dough it well

·      Be careful with the water, the dough should be soft but not runny.

·      Leave the dough for 30 minutes

·      Transfer the dough into a well buttered small soup pan, put the lid on and leave it for 50 minutes

·      Preheat the oven at 200⁰C

·      Water the top of the bread and with a wet knife cut the top into quarters, water the inside of the lid.

·      Place the pan with the lid on into the oven for 45 minutes (so you can see that you cannot use a pan with plastic handle)

·      After 45 minutes take the top off and bake the bread for another 5-8 minutes.

·      Fold it onto a wooden chopping board for cooling

Gluten-Free Carrot Cake

Why don’t you start a day with a freshly squeezed carrot, ginger and apple juice?

My tasty juice for 2 persons contains of 4 carrots, 2cm length of ginger and a medium size apple.

In my cake I use the fruit fibre left in the juice maker.

Ingredients:

Eggs	6
Carrot fibre	4
Apple fibre	1
Grind pumpkin seeds	50g
Grind sunflower seeds	50g
Gluten-free flour	100g
Sodium bicarbonate	1 tsp
Sugar	100g
Maple syrup	2 tbsp
For covering the cake
Melted dark chocolate	100g
Grind walnut	5g

Method:

 Preheat the oven to 180 ⁰ C

 Beat the eggs with the sugar and the maple syrup.

Add the rest of the ingredients and mix them well.

Transfer the batter into a (25cm x 10 cm x 10 cm) baking tin.

Bake it for 30 minutes.

When the cake is cold cover the top with melted chocolate and sprinkle the walnut on.

(melt the chocolate using  water bath)

Delicious cake with no flour

This cake is suitable for gluten-free diet. The preparation does not require special cooking skills. It is easy to make. The cake contains seeds and nuts, so it provides omega 3 fatty acids.

Ingredients:

eggs	3 medium
sugar	½ mug
maple syrup	1 tbsp
ground poppy seeds	1 mug
ground almond	1/3 mug
ground walnuts	1/3 mug
ground sunflower seeds	1/3 mug
butter  melted	30g
sodium bicarbonate	1 tsp

Method:

Beat the eggs in a medium bowl

Add the ingredients one by one and mix them  well

Transfer the mixture into a baking tin with about 20 cm diameter

Place it into the 180 ⁰C preheated oven

Baking time 30 minutes

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