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You might remember me writing last year about Tania Hubbard and her cookbook, Gluten Free Grain Free – Food We Love. The ever-creative Tania has now created a bake@home range of bread and cake mixes (see www.glutenfreegrainfree.com.au for stockists).
For those who want to have a go at making the bread themselves, she is generously sharing her recipe. Tania said finding a great-tasting and nutritious gluten-free bread recipe was like stumbling upon the holy grail, especially for anyone diagnosed with coeliac disease and gluten intolerance.
“My bread recipe is not only delicious, but it is also packed with simple, nutrient-rich, wholesome ingredients and best of all, it is gluten, grain, yeast and dairy free,” she said.
The recipe can be easily adapted to make hot cross buns for Easter, and if you scroll down further, you’ll find the recipe for those as well.
Tania was diagnosed several years ago with an intolerance to a protein in grains but her condition turned out to be a blessing in disguise. It helped her realise her talent and passion for food, which saw her go on to open a café in Nambour, Queensland, and to write and publish her cookbook.
CHIA SEED & ALMOND MEAL BREAD
1 cup almond meal
2 tablespoons chia seeds
30ml water
¾ cup arrowroot* (sifted)
1 teaspoon bicarb/baking soda (sifted)
2 tablespoons apple cider vinegar
3 eggs
good pinch of salt
* You can substitute tapioca for the arrowroot if you like.
Preheat oven to 175 degrees C. Soak chia seeds in water while preparing dry mix. Stir to make sure seeds are in the water. Sift arrowroot and bicarb (baking soda) into bowl. Add almond meal and salt and mix well.
Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly. Add eggs, soaked chia seeds and apple cider vinegar.
Combine everything well until there are no lumps (about 1 minute of whisking). Don’t be tempted to add any liquid – the mix is meant to be thick.
Pour mix into a baking tin lined with non-stick baking paper or a silicon bread mould lightly oiled with olive oil. (Tania uses a spring form cake tin.)
Bake for 25 minutes until the bread is firm to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch. Remove bread from the oven and turn out onto a cooling rack.
Adjust cooking time to 45-50 minutes if cooking a double mix (large loaf).
Using the Chia Seed & Almond Meal Bread recipe, you can create a wonderful fruit loaf that can also be made into little fruit scones or buns. Tania uses sun-dried and preservative-free dates, but a mix of dried fruit like apricots, sultanas, dried berries, orange/lemon zest (1 tsp), makes this wonderful bread. Whatever dried fruits you use, make sure you only add ½ cup in total. This bread can be wrapped well and stored in the fridge for 4 to 5 days.
HOT CROSS BUNS (FRUIT LOAF)
Bread:
½ cup dried fruit
2 teaspoons cinnamon
½ teaspoon ginger (dried)
¼ cup water
2 tablespoons olive oil
Cross:
1 egg white
¼ cup desiccated coconut
Preheat oven to 175 degrees C. Follow the Chia Seed & Almond Meal Bread recipe and simply add chopped fruit, spices, water and olive oil when you add the eggs, soaked seeds and apple cider vinegar.
Combine everything well using a whisk, making sure there are no lumpy bits of almond meal or arrowroot.
Pour mix into a baking tin lined with non-stick baking paper or silicon bread mould lightly oiled with olive oil.
For hot cross buns, add the mix to a muffin or cupcake baking tray lined with papers.
To make the crosses, mix the egg white and desiccated coconut together to a not too runny consistency and spoon it onto the wet bread mix before placing in the oven.
Bake for 25 to 30 minutes until the bread is firm to touch and bounces back when lightly pressed. The top will be golden in colour and firm to touch.
Remove bread from the oven and turn out onto a cooling rack.
Recipes and photos courtesy of Tania Hubbard.
