Just because you eat gluten free it does not mean you have to stop eating good and tasty bread. I really wish I could serve you a slice of this bread so you can see how good it tastes! I bet most people wouldn´t guess that it´s gluten free, so no need to tell the non allergic friends.
I got this recipe of gluten free bread from my good friend Charlotte. A lot of gluten free breads tend to get dry and boring but this one is easy to make and gets really juicy and tasty, and healthy too! Make a big batch and store in the freezer.
Photo: Fredrik Övgård
Gluten free Bread with Walnuts and Apricots
Makes 2 Loafs
2 tablespoons Psyllium Husk
2 dl whole Flaxseeds (3/4 cup)
2 dl Sesame Seeds (3/4 cup)
5 dl boiling Water (2 cups)
8 dl Flour Mix (3 1/2 cups), see notes down below
4 teaspoons Baking Soda
3 teaspoons Salt
3 dl Yogurt (1 1/3 cups)
50 g fresh Yeast (4 teaspoons dry yeast)
1 dl Syrup or Liquid Honey (1/2 cup)
4 dl Walnuts (1 3/4 cups)
2 dl shredded dried Apricots (3/4 cup)
- Mix psyllium husk , flaxseed and sesame seeds and pour into a bowl. Pour over boiling water and mix well. Let swell for 10 minutes.
- Mix the flour mix , baking soda and salt in a bowl.
- Add the yogurt in the seed mix and crumble the yeast. Whisk until the yeast is dissolved.
- Beat in the flour mixture , syrup, and finally walnuts and apricots.
- Pour batter into a greased baking pan. Let rise covered with a towel 1 hour .
- Preheat the oven to 175°C (350 F). Bake in the oven for 1 hour.
- Let the bread rest 30 minutes before you turn it out of the pan. Wrap the bread in a towel and store overnight.
Flour Mix: 3 dl (1 1/3 cups) Corn Meal/Flour, 4 dl (1 3/4 cups) Rice Flour, 2 dl (3/4 cup) Buckwheat Flour, 1 dl (1/2 cup) Potato Flour. Note that this mix is more than needed for recipe above, store leftover flour in a tightly sealed jar.