Basic gluten-free 4 seed bread
Basic gluten-free 4 seed bread
MAKES 1 LOAF (12 SLICES) PREP AND COOK TIME
1 HOUR 20 MINUTES (+ STANDING TIME) nutritional count per slice: 20.6g total fat; 3g saturated fat; 1638kJ ( 392 cal); 44.4g carbohydrate; 5.6g protein; 1.6g fibre. 3 cups (405g) gluten-free plain flour ½ cup (75g) potato flour
½ cup (80g) brown rice flour
½ cup (80g) white rice flour 3 teaspoons (10g) dried yeast 2 teaspoons salt
2 teaspoons xanthan gum
1 egg
3 egg whites
¾ cup (180ml) extra virgin olive oil 1 teaspoon vinegar
2 cups (500ml) warm water
¼ cup (50g) pepitas (pumpkin seed kernels)
2 tablespoons sunflower seeds 2 tablespoons linseeds
1 tablespoon white chia seeds 1 tablespoon extra virgin olive oil, extra 2 teaspoons salt, extra 1 Grease a 11cm x 21.5cm loaf pan; lightly dust with rice flour.
2 Combine sifted flours, yeast, salt and gum in a large bowl.
3 Place the egg, egg whites, oil, vinegar and 1½ cups of the warm water in a large bowl of an electric mixer; beat on medium speed for 3½ minutes.
Add remaining water and the flour mixture, 1 cup at a time, beating until mixture is combined and smooth. Fold pepitas and seeds through the dough. 4 Spoon mixture into loaf pan; smooth the surface. Cover; stand in a warm place for 45 minutes.
5 Preheat oven to 220°C (200°C fan-forced). 6 Drizzle loaf with extra oil and sprinkle with extra salt. Bake for 1 hour or until crust is firm and golden brown, and loaf sounds hollow when tapped. Stand bread in pan for 5 minutes before turning, topside up, onto a wire rack to cool. Serve with dairy-free spread and jam, if desired. Suitable to freeze. Not suitable to microwave.
Basic morning muffins
MAKES 6 PREP AND COOK TIME 35 MINUTES Nutritional count per muffin: 22.3g total fat;
10.1g saturated fat; 1554kJ ( 371 cal); 35g carbohydrate; 7.5g protein; 2.9g fibre. 1 cup (135g) gluten-free self-raising flour 1 teaspoon ground cinnamon 2 tablespoons white chia seeds
1 cup (100g) almond meal
½ cup (80g) coconut sugar
1 cup (250ml) buttermilk
¼ cup (60ml) melted coconut oil
1 egg, beaten lightly
1 Preheat oven to 190°C (170°C fan-forced). Line a 6-hole (½-cup/125ml) muffin pan with paper cases.
2 Sift flour and cinnamon into a large bowl; stir in chia seeds, almond meal and coconut sugar. Make a well in the centre. Whisk buttermilk, coconut oil and egg in a large jug. Pour into dry ingredients; stir until just combined. Spoon mixture into paper cases.
3 Bake the muffins for 25 minutes or until a skewer is inserted and comes out clean. Leave the muffins in the pan for 5 minutes before transferring to a wire rack. Serve with butter and honey, if desired. Suitable to freeze. Oil suitable to microwave.