lördag 16 mars 2019

Dark and sweet glutenfree bicarbonate bread

This bread I found in a book by someone called Eleonora von Essen. She has quite a few good stuff without gluten in her book. The book is though in Swedish, so you need to either be Swedish, have learnt Swedish or be highly motivated to do so. And if you are any of these things, the book is from my perspective highly recommendable.

Or you pick an alternative recipe over here.

Ingredients

4 dl oats flour
3 dl buckwheat flour
2 dl rice flour
1 dl potato flour
1 teaspoon baking powder
1,5 tablespoon psyllium husk
4 teaspoons bicarbonate
2 teaspoons salt
1 liter natural yoghurt
1 dl liquid honey
1,5 dl sunflower seeds
2 dl pumpkin seeds
0,5 dl flax seeds
2 dl sultanas
2 dl cranberries cut into small pieces

Instructions

Warm up the oven to 200 degrees Celsius.
Put the sultanas and the cranberries in hot water for 5 minutes or until soft.
Mix the dry ingredients and add the yoghurt and the honey.
Add the softened sultanas and cranberry pieces (without the water, of course).

You need two rectangular forms (plum cake like forms). Cover them with baking paper and put half the dough in each.

Bake around 45 minutes. Try to put the forms as symmetrically as possible at the bottom of the oven. It might be a good idea to switch their position after some 30 minutes just to make sure that the bake as evenly as possible.

Towards the end, you can try to lift out the bread from the form. If it feels humid, wait some more minutes before removing it from the oven.

When done, leave the breads cool down on a grill. When still warm, it might feel somewhat sticky but it gets better when it cools down.






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