Low Gluten Bread


1 ½ tsp Himalayan salt
2 Tbsp. honey
500ml water
1 ½ Tbsp. grape seed oil
2 cups chickpea flour
½ cup polenta
½ cup almond meal
½ cup rice flour
½ cup potato flour
1 cups rolled oats
1000mg vitamin C (can use crushed 2x 500mg chewable vit C tablets)
3 tsp dried yeast
4 Tbsp. flaxseeds
3 Tbsp. sunflower seeds
2 Tbsp. pepitas

Place 1 ½ tsp of sea salt and 2 Tbsp. of honey in a 500 ml measuring jug. Use a small amount of hot water to dissolve the salt and honey, then fill up the rest of the jug (up to 500mls) with cold water. Place in the bread machine pan. Add 1 ½ Tbsp. of grape seed oil (or oil of choice). Mix all of the flours then add to the bread machine pan. Mix thoroughly. Add the vitamin C and dried yeast.

Set the breadmaker to a ‘Wholewheat’ or ‘French’ program. Check the dough consistency after mixing. Please keep in mind that gluten-free bread (or low gluten bread) dough should be quite wet compared to a normal dough. If you haven’t made gluten-free bread before I would recommend leaving just making the dough as per the recipe. After you make it the first time you can always adjust the levels of water or flour next time, depending on the consistency of your final bread. Water levels can vary for different machines. If you swap any of the flours for different types of flour then this may also change the amount of water needed.

When the bread machine beeps, add any desired seeds, nuts or fruit. Ideally this should be a total of ¾ of a cup. A mix of flaxseeds, sunflower seeds and pepitas is nice, however black chia seeds, sesame seeds, walnuts or other seed/nut mixes can also work well. The presence of seeds does not affect the dough consistency, so quantity added is not important.

Note – Rapid programs may need an extra ½ tsp. of yeast, but try it first as above. Yeast is best stored in the freezer. If the yeast is old, extra may also be needed.

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