Gluten-free bread: ingredients, recipes

For some reason, people have to adhere to a gluten-free diet. Most often this is due to a disease in which the body is difficult to process protein. Recently, the gluten-free diet has gained special popularity among adherents of limited consumption of carbohydrates by the method of Ducane.

In general, the elimination of gluten from food is justified only by medical indications. Nevertheless, such diets contribute to rapid weight loss. That's people and are looking for gluten-free ways to fight overweight.

What foods are banned with a gluten-free diet?

These are products from cereal crops: oats, wheat, rye, barley. Especially neatly you need to treat bread, cereals, pasta, semolina, which contain gluten. You can not even use malt. It should be emphasized that even foods that do not seem to have cereals at first glance can very often contain this protein. For example, it can be sauces, sweets, meat dishes, canned goods, dairy products and beverages. Therefore it is very important to read the labels and purchase only gluten-free ingredients.

What kind of cereals can I use on a diet?

There are such cereal products in which there is no gluten, which means that they can be eaten. You can safely eat buckwheat, corn, rice, millet, amaranth, and also all legumes.

Compliance with diet is not an easy task. It requires constant attention, additional knowledge, and financial costs. Many gluten-free products are much more expensive than analogues containing this protein.

Gluten-free bread on a diet

It's clear that if you are on a diet, then many products will have to be abandoned. A special problem is bread. Experience shows that people often miss this product. The stores sell gluten-free bread, but it, unfortunately, is dry and completely tasteless.

In general, he does not entice anyone. Moreover, it contains a decent portion of preservatives, so that the freshness of the product remains. But from this situation there is a way out. You can prepare yourself at home gluten-free bread. Recipes we give in the article.

Gluten-Free Flour

Many people will probably be interested in experimenting with gluten-free flour and baking it on its basis. If your diet is caused solely by the desire to lose weight, then you can just bake home dietary loaves. But if the diet is caused by the disease, then you need to completely exclude all foods that contain rye and wheat flour. This will help you gluten-free bread, the recipes of which are based on the use of a special mixture. This flour is not so familiar to us. Dough from it is more difficult to climb, and the products are smaller and not so fluffy. However, gluten-free bread is very useful, and in this case it is the most important argument.

Cooking tips

Gluten-free bread turns compact, knocked down and very crunchy. There are many seeds in it, and the flesh resembles products on leaven (it is moist and dense). It's tasty enough.

We want to give some advice on how to prepare gluten-free bread:

• Such flour requires a much larger amount of liquid than a product with gluten.
• Bread quickly withers, so cut it with slices as needed.
• The dough turns out very sticky, but does not hold a shape at all, and therefore it should only be baked in a mold.
• Corn flour can be replaced with potato starch, then baking turns out more lush.

Ingredients for gluten-free buckwheat bread with rice and corn flour

There are different gluten-free recipes. We want to bring you some of them. Let's start with the recipe for bread.

Ingredients:

• Buckwheat flour - 250 g.
• Flour corn - 100 g.
• Rice flour - 150 grams.
• Yeast (fast dry) - 8 g.
• Half a glass of pumpkin seed.
• Flaxseed - two st. L.
• A tablespoon of sugar.
• Tablespoon of salt.
• Water - 0.5-0.6 liters.

The recipe for bread

Let's figure out how to cook gluten-free bread in the oven. First you need to mix all the dry ingredients. It is better to sift the flour beforehand so that it is saturated with oxygen. Further in the dishes with the ingredients, you need to pour 500 ml of water. If necessary, you can add another fifty milliliters (if the dough will not be kneaded). The exact proportions are difficult to specify, since it is not known what moisture your flour will be, and the amount of water directly depends on it.

Next, you need to mix the whole mixture in the most careful way so that a homogeneous mass without lumps comes out. Now you can put the mass in a warm place, so that it grows up in volume (you will need about forty minutes).

Next, cover the form for baking parchment. You can also spread it with oil, so that it is easier to extract bread, but it is not necessary. We place the dough in a mold and put it back for another half an hour. Then we heat the oven to two hundred and twenty degrees and send our bread there. Bake you need about fifty minutes. If the upper part is too quickly blushed, then you can cover it with foil.

Now the bread should be taken from the mold and baked for another ten minutes. Ready-made pastries will make an empty sound when tapping on the bottom. Bread must be cooled on a grate.

Can I make changes to the recipe?

Preparing gluten-free bread, you can adjust the recipe. For example, partially corn flour can be replaced with starch (60 grams). You can add a teaspoon of sunflower seeds, malt, honey or gluten-free porridge.

By the way, corn flour can be replaced with cornstarch. Ready bread will have an improved structure, and the dough will grow faster. In general, in the recipe, rice flour can be replaced with any starch: corn, potato.

Corn bread (gluten-free) with herbs

You can cook wonderful bread with herbs. It turns out very tasty, as for a gluten-free product. Such baking is like even babies.

Ingredients:

• Corn meal - 0,5 kg.
• Dry (you can and fresh) Provencal herbs - 2 tbsp. L.
• Sugar - 2 tsp.
• Salt - 1 tsp.
• Milk (you can take water) - 630 ml.
• Dry yeast - 2 tsp.
• Ground flax seed - 80 g.

In the saucepan, heat the milk, adding sugar and yeast. Next, add flour, herbs, ground flax seed, salt. We knead the dough. It should thicken. The dough should stand and rise (about forty-five minutes).

Then the dough should be kneaded again. If necessary, you can add a few spoons of water. We form a ball from the dough and leave it to rise for another half an hour.

The oven is heated to two hundred and twenty degrees. We cover the tray with parchment, put the dough into it and put it in the oven. Bread is baked for about an hour. We cool it on the grate. In general, such baking should stand for a couple of hours, after which it will acquire a wonderful taste.

Rice bread

You can also make bread from rice flour and banana. Of course, this will not be an ordinary product, because it will not be able to grow as much as a batch of wheat flour. Ready bread will be quite compact and dry.

Ingredients:

• Yeast (compact dry) - 2 tsp.
• Rice flour - 400 g.
• Boiled rice (crumbly) - 150 g.
• Warm water (salty) - 300 ml.
• Banana - 3 pcs.

Peeled bananas kneaded with a fork. Add rice, flour, water, salt and yeast. Next, the dough is kneaded and, in the finished form, is placed in a baking dish with parchment. On top of the mass close the package, it should stand for about an hour on the proofing. Then you can proceed to baking. The process will take forty minutes.

Leaven

For preparation of gluten-free bread it is possible to use ferment. You can prepare it from corn starch, fill it with spoons (table water) and add a teaspoon of sugar and lemon juice. The mixture is placed in a warm place. The next day the ferment is fed with several spoons of corn flour with the addition of water. After a few days, the mixture will start to bubble. The leaven is fed a couple times a day.

Unleavened bread

Based on the leaven, you can cook unleavened gluten-free bread. Half a kilogram of flour is enough for one glass of leaven. When the solution is too much, put a few spoons in a clean container and put in the refrigerator. They will be useful for the next time.

Ingredients:

• Gluten-free mixture for baking - 450 grams.
• Water - 1.5 cups.
• Corn flour - 50 grams.
• Olive oil - 2 tbsp. L.
• Salt - a teaspoon.

You can bake gluten-free bread in the bread maker. Some models even have a special program (baking gluten-free bread). But even if your bread maker does not have such a regime, do not get discouraged. The program for baking cake is quite suitable.

Preparation in the bakery will not be difficult at all. In the container we put all the ingredients and add water. Then begins the process of kneading the dough. By the time it takes fifteen minutes. Another hour the dough will go up. Preparing the pastry will be forty-five minutes. In general, the bread maker greatly facilitates the task. Preparing it for gluten-free products is quite simple.

Cooking bread in a multivariate

There is another option for cooking dietary baking. You can cook gluten-free bread in a multivark. This is a fairly convenient method.

Ingredients:

• Rice flour - 300 g.
• Yeast dry - 2 tsp.
• One chicken egg.
• 200 ml of water.
• Salt - a teaspoon.
• A teaspoon of vegetable oil.

First you need to cook the spit. To do this, mix 125 ml of warm milk or water with sugar and yeast. You need to mix everything and let it brew until the mass begins to rise. In enameled dishes we mix the flour with the egg, add the yeast billet. We pour the water into the dough and mix everything to a homogeneous state. The dough should have a consistency of sour cream.

You should lubricate the bowl of the multivarquet with vegetable oil. Then we pour the dough into it and level the surface with a spoon. We will close the cup and put it in the multivark. In this state of relative vacuum, the dough should rise. Within an hour, it will increase in two.

Bread is prepared in the multivark on any suitable program, for example, in the baking mode. Hot it does not need to be removed, you need to wait about ten minutes, until the edges fall behind the walls of the oven. Rice gluten-free bread is very tasty with milk.

Gluten-Free Mixtures

People who are dieting are forced to consume gluten-free foods. They are sold in stores. Of course, there are not so many as others, but if you want, you can find. Bread and pastries can be prepared independently at home. As you can see, there are enough recipes. For cooking, you can use special products to avoid buying ingredients separately. So on sale there is a gluten-free mixture for bread. Such a product does not contain lactose, wheat and gluten, but soy components may be present.

Using gluten-free baking mixes, you can cook rolls, pizza, bread. The process itself is slightly simplified. Do not mix different ingredients (flour, starch). But there is one drawback: gluten-free products are expensive. But their range is quite diverse, which is important for people who do not tolerate gluten.

Kashi for dieters

Those people who adhere to a diet, can use gluten-free cereal. Such products are not only for kids. Producers in their assortment offer rice, buckwheat, oat gluten-free porridges. So if you want, you can try this product. Perhaps you will like it. In addition, porridges are quick to prepare and with a very tough diet can be the best option for nutrition.