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gluten free bread

Low Carb bread!?

Is it possible that a low carb bread, an almost mythical baked good, can even exist? It’s almost like looking for a low carb gluten free unicorn. According to Doctor Sarah Myhill the single biggest reason that people lapse from a Paleo Ketogenic diet is because they can’t eat bread. I used to run a GF bakery ( I even won lots of awards over the years) so I know how much people miss their daily loaf. It’s just so easy and convenient to make a quick sandwich. Moving away from bread literally requires a shift in the national British pysche. Thanks a lot Earl of Sandwich…

Gluten Free flours

I’m used to using at least four different flours for a loaf, plus raising agents and binders (xanthan and guar gums, psyllium husk, eggs, linseed). Then there’s the critical ratio of whole grains and starches. I used to love baking with buckwheat and teff, and tapioca is a magical starch. I was understandably sceptical when I saw that Dr Myhill’s recipe uses only one flour, no raising agents and you could argue that it’s made entirely with a binder. The entire recipe is just three ingredients (and one of those is water!)

What’s the catch?

There is a catch. But it’s not a big one. The primary ingredient is linseed and this needs to be ground just before baking. Ground linseed can become rancid, plus it’s likely to absorb water which will mess up the hydration ratio given in Dr Myhill’s recipe. I used a Vitamix to grind the linseeds but any high powered blender will do the job.

How does it taste?

I was concerned here because Dr Myhill does go into some detail about how taste preferences are acquired. However, drum roll please… the taste was good, it was quite complex with almost a toasted nut flavour. The crust was good, the crumb was open and soft, although maybe a little too crumbly. There wasn’t that throat-catching dryness that I associate with bought gluten free loaves. I’d be interested to see what the addition of psyllium husk would do to the texture because as it stands it wouldn’t survive in a lunchbox. That would make it even higher fibre too. I’d also be keen to try a larger loaf, and maybe place the mixture into the fridge the night before to soak for longer.

Would I make it again?

Absolutely! I loved the simplicity of only using one flour. Gluten free flours are typically more expensive than their gluten-y equivalents, here a 500g bag of golden linseed would set you back £2.25 (Waitrose) and produce two small loaves. That’s a bargain for gluten free food which tends to be at least one third more expensive than their ‘normal’ counterparts. Given that this bread is also very low carb and would help to keep you in ketosis it’s a brilliant choice. Find the recipe for Dr Myhill’s low carb bread aka PK bread here: https://www.drmyhill.co.uk/wiki/The_Paleo_Ketogenic_Diet_-_PK_Bread

How to make gluten free sourdough starter

There has literally never been a better time to start making sourdough bread. Literally. Never. After a couple of months of trying the keto diet, I could feel homemade carbs calling my name. I always keep a small stash of gluten free sourdough starter in the freezer to be used in case of emergencies. I feel that current times classify as such.

So why bother making your own sourdough? Well, you don’t have to go to the shops for bread, you don’t need to keep a stock of yeast, you’re saving yourself from all of the mystery ingredients in supermarket bread and let’s face it most of us are at home with extra time on our hands. (I’ve gained around three hours every day due to not having the school run and after school sports activities).

“Think of your starter as a low-maintenance pet…” Yes, I’m actually quoting myself. Who does that?! It’s from my book The Twice as Nice Guide: Gluten Free and Dairy Free Baking. https://www.amazon.co.uk/Twice-Nice-Guide-Winning-Recipes/dp/1912009978/ref=sr_1_1?keywords=twice+as+nice+guide+gluten+free&qid=1584978302&sr=8-1

There are many different ways to begin making a starter. This is an updated version from my book. Did I mention my book yet?

Ingredients:

500g millet/sorghum/teff/buckwheat flour (use whichever gluten free wholegrain flour you have to hand)

500g white and brown rice flour by Dove’s Farm

1 litre bottled water

Kit:

Freezer bags (the kind that close like Ziploc) Medium size

Large thermos flask (I like to use an Easiyo yoghurt making container)

Instructions – Day 1:

Measure 25g of the wholegrain flour and 25g of the rice flour into a freezer bag. Add 120g of water, and mix well. Seal the bag. Mix again. Open and release any air. Reseal.

Place this bag into a second bag, seal, release any air and reseal.

Fill your flask three quarters full with hand hot water, and place the double-bagged flour and water into it. Seal the flask. Check it every few hours and make sure that the water stays warm.

24 hours later:

Fish out your flour and water bag from the flask. There may be a few bubbles, and maybe some yeasty aromas. Carefully open the bag, add 25g of the wholegrain flour, 25g of the rice flour and 80g of bottled water.

Mix, seal the bag, mix some more. Let out any air. Reseal. Return to the second bag, seal, let out any excess air from the second bag.

Refill your flask with hand hot water. Place the double-bagged flour mix into the flask, and periodically check to make sure that it stays warm.

24 hours later:

Weigh the flour mix, discard half. Put the remaining half into a clean (not sanitised – it’s not jam) lidded container. I like to use a Kilner jar without the rubber seal.

Add 25g wholegrain flour, 25g rice flour and 50g bottled water mix using a wooden spoon.

Close the lid and leave on the kitchen counter for an additional 24 hours. Do not use the locking mechanism.

Your starter is now ready to bake with! If you’re going to be using it regularly it’s fine to leave it on the kitchen counter. Every day remove a tablespoon of starter, and add a tablespoon of flour and water each day. If you know that you won’t be using it for a while place it in the fridge with the lid loose. Each week discard a couple of spoonfuls of the starter and add a couple of flour and water.

Keep using the flour mix of 50% wholegrain and 50% rice flour. After about a month it’s okay to move to tap water.

I find it helpful to freeze a couple of tablespoonfuls of starter in case something happens to it. You can then just defrost it and two tablespoons of the flour mix, and two tablespoons of water to kick it off again.

You’re now ready to bake which is where the fun starts. Please do message me with any questions.