I have been making gluten and yeast free bread with high nutritional value for quite some time now. The dough was usually prepared using single dry ingredient, most often buckwheat flour with a little amount of ground flax. To enrich protein and fibre content in bread dough, eggs, cottage/ricotta cheese/sour cream/coconut cream/tahini paste and apple puree were used. The result was quite dense but soft bread, that can be sliced straight form the oven into very thin slices with practically no crumbs (recipes here, and here).
Buckwheat ricotta cheese bread
Buckwheat cottage cheese tahini bread
Buckwheat coconut cream bread
One of the most difficult features to overcome in gluten free bread when using other than buckwheat flour, especially grain flours, is their inability to bind ingredients together when there are no gums added to the dough. However, the mixture of enriched protein and fibre content ingredients, allows to use any other gluten free grain flour (maize, millet, white and brown rice, sorghum) without adding any thickeners or gums to the dough.
The recipe below is an example of this bread. It was developed with a specific attention to promote gut motility. Pure tahini paste was added as an ingredient to address this issue, as many commercial gluten free bread variety might cause gut motility problems when consumed on regular basis.
Millet bread
Bread, based on millet flour, has the same soft texture, but a slightly different to buckwheat bread taste. The dough is easy to make. It takes 15-20 minutes to prepare the dough and 55-65 minutes to bake it.
Buckwheat bread
Ingredients:
- 3 large eggs, 160-165g without shell
- 150g cottage/ricotta cheese*
- 50g pure tahini paste
- 110g pure apple pure**
- 160g millet flour (or 160g Bio-Oz buckwheat flour)
- 10g ground golden flax seeds
- 8g Saxa sea salt non iodised
- 4.5g baking powder***
- 4.5g baking soda
- 3g cumin powder ****
Notes:
* I used homemade cottage cheese, reasonably dry and crumbly; when using ricotta cheese do not use runny paste like one, better to use deli variety
** You can use commercial apple pure, provided it is not too runny, I used both homemade puree from baked apples, put through the sieve, or puree, blended from commercial pure (no sugar added) apple pie filling. 60g is used to make cottage cheese paste, 50g used to beat eggs
*** You can use 9g of baking powder or 9 g of baking soda
**** You can use onion or garlic powder or any other spices, but cumin powder gives the best taste
Preparation:
- mix all dry ingredients, reserve 4g of sea salt to whisk eggs
- in another bowl mix wet ingredients: one egg, cottage cheese, tahini paste and 60g of apple puree, combine them into a paste with even texture
- whisk eggs with 4g of salt until triple in volume, add 50g apple puree and whisk for another 2 minutes
- combine whisked eggs with cottage cheese paste, achieve the even texture
- add dry ingredients, combine them together
- place the dough into greased bread loaf tin, mine was 11cm x 18cm 9 cm deep, I like to use sesame seeds over butter, but it is optional
- level the surface of the dough, make a 1cm deep line with olive oil to achieve the nice upper crust
- spray the dough with water and use sesame seeds for decoration
- bake in preheated to 185-190C oven, no fan, I have heating element only at the bottom
- it took me 65 minutes to bake buckwheat bread made with thinner apple puree and 55 minutes to bake millet bread made with thicker homemade apple puree
Millet bread
Buckwheat bread
This bread can be sliced very thin, it does not go stale and can be stored at room temperature for 2-3 days, 5-6 days refrigerated. It freezes well and defrosts nicely in a toaster, it is excellent for sandwiches.
Millet Bread
Cooking Without Gluten 