This delicious gluten-free, homemade bread is as scrumptious as it is healthy – we have tweaked and perfected the recipe so that you can eat it every day without breaking the bank!
1 cup (250ml) buttermilk, yoghurt, kefir or purified water
3 to 4 extra-large eggs
1/3 cup (80ml) olive oil or cold-pressed sunflower oil
½ cup (125ml) purified water
1 tbsp (15 ml) fresh lemon juice or apple cider vinegar
2 tbsp (30ml) psyllium husks or 1 tsp guar or xanthan gum
1 heaped tsp (7ml) bicarbonate of soda
½ cup (125ml) chickpea flour
1 cup (250ml) flax seed powder
½ cup (125ml) sorghum meal, buckwheat flour or teff
1 tsp (5ml) sea salt
½ tsp (2ml) caraway seeds, ground (optional)
½ tsp (2ml) fennel seeds, toasted and ground (optional)
1 cup (250ml) mixed seeds (chia, flax, toasted pumpkin, sesame – not sunflower)
(125ml) desiccated coconut (optional)
1.Preheat oven to 190 ºC.
2.Grease a loaf tin with butter or oil
3.Place all the wet ingredients in a bowl and mix.
4.Add the flaxseed powder, psyllium husks and bicarbonate of soda and mix vigorously to blend air into the mixture.
5.Sift the dry ingredients into wet and mix well. Lastly mix in the seeds or coconut.
6.Place mixture into greased loaf tin. Use wet hands to press down the mixture.
7.Bake for 1 ¼ to 1 ½ hours.
8.Once bread is cool, remove from bread pan. Tip the bread out of the loaf tin and let it cool on a wire rack. (The bread will break and tear along the bottom if removed from the pan whilst still hot)
9.Enjoy a thick slice with farm butter!
The fennel and caraway seeds will help to mask the strong flaxseed flavour and add more nutritional / medicinal value to the bread. The fennel and caraway add warmth to the flavour of the bread.
This bread freezes well so consider doubling up on the recipe and freeze a pre-sliced loaf for a week’s supply.