Kai’s Gluten free Danish bread (Egg free, no gums)

Gluten free Danish bread (Egg free, no gums)

Teff.

To add some variety to Kai’s gluten free breads I decided to experiment with teff.  Apparently high in calcium, protein, and dietary fibre, it was a grain (or rather, seed) I wanted to include in Kai’s diet. I also noticed teff is a common ingredient in a lot of gluten free recipes from America. So when I finally saw it on the shelves in my local health food store here in Brisbane, Australia, I had to buy some.

Gluten free Danish bread

Being a brown flour with soft texture, I decided teff flour would go perfect with brown rice and flax to create a Danish bread look-alike. And I was pleasantly surprised with the result.

And so was Kai.

Naturally, he prefers his sliced with no toppings, except for maybe a spread of dairy-free margarine. However, this bread is also great served as an open sandwich piled high with your favourite cold meats and salads.

You can make this bread in a thermomix or similar food processor that can mill grains, or simply using a hand mixer.  Enjoy!

(For more gluten free, vegan bread recipes, check out my recipe page).

 

Kai’s Gluten free Danish bread (Egg free, no gums) – Thermomix or food processor method

Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy

Ingredients

Dry ingredients

  • 100g (3.5oz) Brown rice
  • 100g (3.5oz) Linseed (Flax seed)
  • 40g (1.4oz) Gluten free oats OR Coconut flour
  • 25g (0.9oz) Papitas (Pumpkin seeds)
  • 1 pinch Rock salt
  • 100g (3.5oz) Teff flour
  • 95g (3.4oz) Corn starch, or 120g (4.2oz) Potato Starch or 160g (5.6oz) Tapioca Flour
  • 50g (1.8oz) Chia seeds
  • 25g (0.9oz) Sunflower seeds
  • 25g (0.9oz) Linseed (Flax seed)
  • 1 teaspoon Instant yeast (or 1tsp bicarbonate of soda + 1.5tsp Cream of tartar)

Wet ingredients

  • 50g (1.8fl.oz) Oil of choice (e.g., Grapeseed oil, sunflower oil, canola oil)
  • 1 teaspoon Apple cider vingar
  • 1 Pear or apple, peeled and cored (or 1/2 cup apple sauce)
  • 2 tablespoons 100% pure maple syrup/ rice bran syrup/ honey or 1 tsp stevia (optional)
  • 350g (350ml) Carbonated water (or still water)

Directions

Step 1. Preheat the oven to 180ºC (fan forced). Line a loaf tin with baking paper.
Step 2. Put the rice, 100g linseed, gluten free oats (or instead use coconut flour in Step 3), papitas and rock salt into Thermomix (TM) bowl. Mill for 1 minute, 30 seconds on Speed 9.
Step 3. Add the remaining dry ingredients to the TM bowl and mix for 15 seconds on Speed 4 or 5. Tip the flour mixture into a separate bowl.
Step 4. Add all wet ingredients except the water to the TM bowl and puree for 10 seconds, speed 9. Scrape down the sides and puree for a further 5 seconds. If using soda and tartar, add the water and mix for 5 seconds, speed 5 and skip step 5.
Step 5. If using yeast, heat the puree for 1 min 30 seconds, 60ºC, speed 2, before adding the water and mixing for a further 5 seconds, speed 3. Check the temperature of the wet ingredients. They should be warm but not too hot to touch.
Step 6. Set the TM to speed 3 and gradually add all the flour mixture. Continue blending for 20 seconds at speed 4.
Step 7. Pour the mixture into a lined loaf tin. If using yeast, place the tin in a warm covered spot for 45 minutes to rise. I like to heat the empty microwave for 20 seconds before placing the loaf inside. (Alternatively if you are using soda and tartar, you can place the loaf directly into the preheated oven without the rising stage). After the loaf has risen, place in the pre-heated oven for approximately one hour or until a skewer inserted into the middle comes out clean.
Step 8. Remove from the oven and let sit covered with a tea towel for 15 minutes before turning out of tin. Slice when cool.

Note

For conversion to another food processor, Speed 1 is low speed and Speed 10 is the highest.

This bread is great served as an open sandwich with your favourite cold meat and salad on top.

Kai’s Gluten free Danish bread (Egg free, no gums) – Hand mix method

Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy

Ingredients

Dry ingredients

  • 100g (3.5oz) Brown rice flour
  • 100g (3.5oz) Ground linseed (flax)
  • 100g (3.5oz) Teff flour
  • 95g (3.4oz) Corn starch, or 120g (4.2oz) Potato Starch or 160g (5.6oz) Tapioca Flour
  • 50g (1.8oz) Ground chia (chia flour)
  • 40g (1.4oz) Gluten free oat flour OR Coconut flour
  • 25g (0.9oz) Sunflower seeds
  • 25g (0.9oz) Linseed (Flax seed)
  • 1 teaspoon Instant yeast (or 1tsp bicarbonate of soda + 1.5tsp Cream of tartar)
  • 1 pinch Salt

Wet ingredients

  • 50ml (1.8fl.oz) Oil of choice (e.g., Grapeseed oil, sunflower oil, canola oil)
  • 1 teaspoon Apple cider vinegar
  • 1 Pear or apple, pureed (or 1/2 cup apple sauce)
  • 2 tablespoons 100% pure maple syrup/ rice bran syrup/ honey or 1 tsp stevia (optional)
  • 350ml Carbonated water (or still water)

Directions

Step 1. Preheat the oven to 180ºC (fan forced).
Step 2. Mix all dry ingredients in a bowl.
Step 3. In a separate bowl, mix all wet ingredients.
Step 4. If using yeast, heat the wet mixture over stove top or in the microwave until warm. The liquid should not be too hot to touch. There is no need to heat the mixture if using soda and tartar.
Step 5. Gradually add the dry flour blend to the wet mixture, stirring until well mixed. A hand mixer can also be used. The mixture will gradually thicken and become sticky due to the action of the chia and flax.
Step 6. Pour the mixture into a lined loaf tin. If using yeast, place the tin in a warm covered spot for 45 minutes to rise. I like to heat the empty microwave for 20 seconds before placing the loaf inside. (Alternatively if you are using soda and tartar, you can place the loaf directly into the preheated oven without the rising stage). After the loaf has risen, place in the pre-heated oven for approximately one hour or until a skewer inserted into the middle comes out clean.
Step 7. Remove from the oven and let sit covered with a tea towel for 15 minutes before turning out of tin. Slice when cool.

Note

For conversion to another food processor, Speed 1 is low speed and Speed 10 is the highest.

This bread is great served as an open sandwich with your favourite cold meat and salad on top.

July 4, 2014 Permalink
Categories: Recipes Tags: , , , , , , , , , ,

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