Here in New Zealand we’re on lockdown due to Covid-19 and yeast has become very hard to find in supermarkets. It seems everyone wants to make their own bread while they’re at home.
Since going gluten free, I’ve been making my buckwheat and chia bread which is lovely toasted with some avocado and tomatoes; but I use yeast to help it rise. So I got to thinking about how I could make a loaf of gluten free bread that tasted delicious; didn’t use processed flour; was chewy not chalky and would rise, I was definitely challenged!
It was actually my kids that gave me the idea while they were in the garden playing with their bubble machine. Yeast makes bubbles and it’s the bubbles that help to make bread light and chewy. So where would I get bubbles from? Soda water; cue light bulb moment!
This recipe is so easy and only uses 1 bowl. It doesn’t need kneading and you don’t need a fancy bread maker. You’re likely to have the ingredients in your pantry, but if you don’t, you can easily get them at your next supermarket shop.
I found that lining the loaf tin helped to get the bread out and removed the need to grease the tin, seeing as we don’t use oil.
It’s great warm with a risotto or soup. If you’re the only one eating it; slice it, wrap it in baking paper and place in a container to freeze for later. It’s great toasted with your favourite toppings.
When looking for baking powder, make sure it doesn’t have added wheat starch if you’re coeliac. Some manufacturers add it to prevent early chemical reactions in storage.
You can use psyllium husk or chia seeds instead of a flax egg if you wish. Just remember that psyllium husk has lots of fiber and if you’re not used to it, it can block you up. Drink plenty of water when eating the bread if you add it.
- 1 cup buckwheat flour
- 1 cup brown rice flour
- 1 cup tapioca flour (starch)
- 2 flax eggs (6 tbsp ground flaxseed mixed with 8 tbsp water – leave to sit for 10 minutes to thicken)
- 3 tsp baking powder (make sure they’re level not heaped)
- 1 tsp pink salt
- 385ml soda water
Mix of fresh or dried herbs and nutritional yeast
Chopped sundried tomatoes
Pumpkin, sunflower, chia, flax seeds
Chopped olives and onion
Plant based Parmesan cheeze (1/8 cup almonds blended with 2tsp nutritional yeast)
- Pre- heat your oven to 180 degrees celcius and line your loaf tin
- Put all the dry ingredients in a large bowl and mix together
- Pour in the soda water and the flax egg & stir until well mixed (you could add some chopped sundried tomatoes, seeds or olives at this point)
- Tip the mixture into the loaf tin, smooth the top and sprinkle on your desired toppings
- Leave to prove for 10 minutes while you clean up
- Spray the loaf with braggs liquid seasoning (use oil if you wish) so it browns and pop it into the oven to bake for 40 minutes. The bread will rise significantly and be nice and brown
- Leave to cool in tin for 5 minutes before transferring to a wire rack
- Serve with your favourite toppings and enjoy!