Wintry gluten free bread with chestnuts…

 

Gluten free quinoa rice hemp seed pumpkin seed chestnut bread

This is one of the longer recipe titles due to lots of goodness inside. It’s my personal gluten free favourite bread this winter. It’s low histamine, gluten free, lactose free and vegan. It tastes a little of nuts (not all nuts are bad with histamine intolerance). Yet, the green colour is the main highlight about this one! On top of that chestnuts bits are inside. You can enjoy this bread both with sweet and salty spreads.

A great recipe to say goodbye to the chestnut season.

preparation time:

ca. 10 minutes + ca. 50 minutes in the oven

difficulty:

simple

glutenfreibrot-4

ingredients:

140g rice flour
130g quinoa flour
5g chestnut flour
15g hemp seed flour
40g pumpkin seed flour
2 heaped tsp. baking powder (gluten free)
1 tsp. agar-agar
1/2 tsp. salt
1 tsp. bread seasoning (ich used caraway and fennel seeds)
light and dark sesame seeds to scatter on top
10 chestnuts
240ml water
240ml milk OR plant based milk, e.g. almond milk
2 tbsp. chia seed flour + 6 tbsp. water

 

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preparation:

Carve into the chestnuts, forming a cross – otherwise you will hardly be able to get the chestnuts from out of their shells. Toss into the oven for about 17 minutes at 180-200°C. Turn them once after half of the time. Remove from the oven and peel them (careful, it’s hot).

Prepare the chia seed water mix, set aside and let it thicken.

Chop the chestnuts into bite-sized pieces.

Mix the dry ingredients, add the chia mix, the chestnuts and then liquids. Mix everything with a large eggbeater or with a hand-held electric mixer.

Spread oil in a loaf pan, then pour the dough in.

Scatter sesame seeds on top.

Bake at 180°C (circulating air) for about 50 minutes.

Remove from the oven, leave to cool down a little and remove from the pan.

Enjoy!

(c) The Histamine Pirate

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Gluten free bread baking…

On the German-speaking blog I’ve started a little special on gluten free baking when having histamine intolerance. I’ll try to translate the tips and other recipes in time.

To start here I prepared a gluten free bread. The recipe I found similarly on the German-speaking site Pures Genießen.

I made little changes. I did not use buckwheat and neither xanthan gum as many with HIT have problems especially with the latter. Buckwheat some actually tolerate. You’ll have to find out yourself by trying in small amounts.

If you have problems with gluten as in coeliac disease or alike and cannot tolerate quinoa anyway (cross reactions are possible with quinoa although it is gluten free), feel free to use another gluten free flour that you can tolerate.

I used agar agar and chia mix as binding agents what “usually” the gluten would do.

When buying agar agar be sure to purchase pure 100 percent agar agar. I’ve seen products with other thickeners or binding agents added that many with HIT don’t do well with (read the ingredient list).

This bread tastes quite neutral, meaning quite similar to bread with gluten to which you might be used to (still). Especially for people just starting to go gluten free this one might be a good bread to start with.

Baked in a regular loaf pan with rather liquid dough this one is great for beginners. Generally you’ll need more liquids when baking gluten free. Loafs which are baked without pan tend to be too hard easily. When baking gluten free in the beginning it is best to stick to the recipe closely -as much as I usually just bake and cook by guess and gosh.

Be sure to use just the amount of agar agar as listed otherwise the bread will be “sludgy” or “sticky”.

Gluten free quinoa rice bread

preparation time:

ca. 10 minutes + ca. 50 minutes in the oven

difficulty:

simple

glutenfreibrot1 glutenfreibrot2

ingredients:

190g rice flour
150g quinoa flour
2 heaped tsp. baking powder
1 tsp. agar agar
1/2 tsp. salt
1 tsp. bread seasoning (I used caraway seeds and fennel seeds)
handful pumpkin seeds and black sesame seeds to scatter on top
480ml water
2 tbsp. chia seed flour + 6 tbsp. water

preparation:

First prepare the chia seed mix with water. Leave aside and to thicken.

Meanwhile mix the dry ingredients, then add the chia seed mix and the liquids. Mix everything well with a large eggbeater or hand mixer.

Pour the dough in an oiled loaf pan (I usually use coconut oil or hemp seed oil).

Scatter pumpkin seeds and black sesame seeds on top.

Bake for about 50 minutes at about 190°C.

Leave to cool down a little and then remove from the pan.

Enjoy!

(c) The Histamine Pirate

From the loaf pan…

There are already some bread recipes from the loaf pan on this blog. Yet, I like to vary them a little bit each time. My latest addition to the mix are fennel seeds. They add a fresh and at the same time “autumnly” taste to the bread. Just try it for yourself. Furthermore, fennel seeds are great for digestion, just like caraway or southernwood.

 

Tin loaf with fennel seeds

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 45 minutes

difficulty:

simple

IMG_4226

ingredients:

1 egg
450 g spelt flour
ca. 215 g milk
25 g hemp oil
5 g blackseed oil
1 tbsp. fennel seeds
1/2 tsp. salt (I like to use Himalayan salt)
1 tsp. caraway seeds
1/2 tsp. blackseeds
1 heaped tsp. baking powder
1/2 tbsp. honey
150 g water
pumpkin seeds to scatter on top

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preparation:

Mix all dry ingredients. Add the liquids. Prepare a dough either using an electric whisk with dough hooks or a large eggbeater.

Pour in a loaf pan. Bake at 210°C in the preheated oven for about 45 minutes.

Remove from pan and leave it to cool down.

 

Enjoy!

(c) The Histamine Pirate

 

 

 

 

Bread as flower…

Bread flower Turkish style

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 25-30 minutes

difficulty:

simple

IMG_3331

 

ingredients:

chia seed egg replacement (2 tbsp. chia seeds + 10 tbsp. water)
450g spelt flour
1 heaped tsp. baking powder
60g milk
8g hemp oil
5g black seed oil
pinch of thyme
ca. 30g water
1 tsp. maple syrup
1/2 tsp. salt
1/2 tsp. black seed
sesame seeds and black seed to scatter on top

 

IMG_3330

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Add liquids and egg replacement. Mix with hand mixer or knead with your hands. Rub your hands in a little oil before doing so. Pull the dough into shape. Use something to chip the edges so the bread can be broken apart easily later, e.g. use a spatula or flipper for this (see picture). Spread oil on top and scatter sesame seeds and black seed on top of the bread.

Place on a baking tin covered with baking paper. Bake at 190°C in the preheated oven for about 25-30 minutes.

Leave it to cool down.

 

Enjoy!

(c) The Histamine Pirate

Carrot in bread…

Carrot tin loaf

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 30-35 minutes

difficulty:

simple

IMG_3319

before baking

ingredients:

leftovers from juicing 3 large carrots
1 heaped tbsp. hemp seeds
2 tbsp. pumpkin seeds (crushed) + whole pumpkin seeds for the topping
1 tsp. baking powder
3 tbsp. hemp oil
70g oats
270g spelt flour
1 tbsp. black seed oil
ca. 250ml water
1/2 tsp. caraway
1/2 tsp. thyme
1 tsp. black seed
pinch of curcuma
salt and pepper

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out of the oven

preparation:

Mix the dry ingredients in a bowl, add liquids. You can use a large eggbeater or an electric whisk with dough hooks to knead.

Pour in a loaf pan. Bake at 190°C in the preheated oven for about 30 to 35 minutes.

Remove from the pan and leave it to cool down.

 

Enjoy!

(c) The Histamine Pirate

 

Flower Power…

Party bread in blossom shape

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 20-25 minutes

difficulty:

normal

IMG_2696 IMG_2697

ingredients:

2 eggs
150 g milk
10 g oil (I used hemp oil)
8 g baking powder
300 g spelt flour
pinch of thyme
sesame seeds for topping
pinch of caraway
salt and pepper

preparation:

Whisk the eggs with milk. Add oil and baking powder. Stir in the flour. Knead with your heads. The dough is not supposed to stick otherwise use a little more flour. It is also helpful to rub your hands in oil before kneading (plus it’s good for your hands 😉 ).

Leave the dough to rest for a moment.

Scatter some flour on your work surface and roll the dough with a rollin pin until the dough is about 3-4mm thick. Then cut triangles. You can use a pizza wheel for that. Roll the triangles to little “sausages” and cut them into 4-5 cm long pieces. Arrange them circular on a baking tin or in a springform or quiche pan. Press them together so they stick to each other. If you want to fill a whole springform pan you want to use double the amount as mentioned in the ingredients.

Here you can see again how it works. By the way I also got the idea (and the picture below) from here.

Now you should already recognise the blossom shape 🙂 I’ve used a little too much milk on top so the blossom is a little blurry…

So, dab some milk on the dough blossom and scatter sesame seeds on top.

Bake at 200°C in the preheated oven for about 20-25 minutes until the bread appears golden.

The “florets” are easy to break off later, so the perfect party bread.

Enjoy!

(c) The Histamine Pirate

Quick und fluffy…

Buns from the muffin tray

 

preparation time:

ca. 10 minutes

time in the oven:

20 minutes

difficulty:

normal

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ingredients:

370g spelt flour
1 tsp. baking powder
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch thyme
sesame seeds for the topping
pinch maple syrup
100 ml water
100 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased muffin tray. Then scatter some sesame seeds on top.

Bake at 180°C for 20 minutes.

Remove the cold buns from the tray and enjoy.

 

Enjoy!

(c) The Histamine Pirate

Homemade…

Tin loaf with chia seeds and oats

 

preparation time:

ca. 10 minutes

time in the oven:

50-60 minutes

difficulty:

normal

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ingredients:

300g spelt flour
150g oats + oats for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch rosemary
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased loaf pan. Then scatter some oats on top.

Bake at 200°C for 50 to 60 minutes.

Remove the cold bread from the pan and enjoy.

 

Enjoy!

(c) The Histamine Pirate

Spread this…

The chia almond spread from last time inspired me to make another vegan spread. Both spreads make great presents for your loved ones by the way. Choose a nice jar and decorate it with your writing.

 

White chocolate macadamia spread

preparation time:

ca. 15 minutes

time in the oven:

15 minutes

difficulty:

normal

ingredients:

125 cocoa butter
50g macadamia nuts
60g coconut oil
1 tbsp. maple syrup (or more if you like)

 

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preparation:

Mix macadamia nuts and maple syrup. Place on a baking tin that is covered with baking paper. Bake in the oven at 200°C for about 15 minutes. Meanwhile melt the cocoa butter by bain-marie. Mix the baked ingredients with the rest in a bowl and blend it all. Add maple syrup if it is not sweet enough yet. Fill in a jar and put it in the fridge for 1,5 hours so the mix hardens a little. Stir again so the cocoa butter does not set at the bottom of the jar.

Store at room temperature and consume soon afterwards.

 

 

Enjoy!

(c) The Histamine Pirate

Chia always works…

Today I’ve got two recipes in one for you. Why is that? Well, because they get along just great 🙂 Bread and spread just belong together.

Chia comes into use twice bringing to bear my love for chia seeds. They’ve got a special place in my heart and the kitchen. Chia seeds are very versatile and healthy. Among other things they contain a lot of protein and they are known to be natural antihistamines (without any pill-taking). They even taste great raw, e.g. in pudding, but today I used them in bread and spread.

 

Tin loaf with chia seeds, pumpkin seeds and blackseed

 

preparation time:

ca. 20 minutes

time in the oven:

50-60 minutes

difficulty:

normal

ingredients:

500g spelt flour
3-4 tbsp. pumpkin seeds + pumpkin seeds for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch rosemary
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 ml  milk OR rice milk, oat milk, almond milk
salt and pepper
1 tbsp. black seed oil
2 tbsp. hemp oil

 

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preparation:

Prepare the egg replacement in a cup. Pestle pumpkin seeds, caraway, blackseed and rosemary in a mortar. Mix all dry ingredients (also the ones you just put in the mortar). Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little.

Pour the dough in a greased loaf pan. Then scatter some pumpkin seeds on top.

Bake at 200°C for 50 to 60 minutes.

Remove the cold bread from the pan and enjoy.

 

Perfect to this bread is by the way this spread:

 

Chia-hemp-seed-almond-coconut-spread

preparation time:

ca. 15 minutes

time in the oven:

20 minutes

difficulty:

normal

ingredients:

100g almonds
10g chia seeds
10g hemp seeds
20g maple syrup
4 tbsp. coconut puree
2 tbsp. coconut flakes
4 tbsp. coconut oil
content of one vanilla bean

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preparation:

Mix almonds, chia seeds, hemp seeds and maple syrup. Place on a baking tin that is covered with baking paper. Bake in the oven at 200°C for about 20 minutes. Mix the baked ingredients with the rest in a bowl and blend it all. Fill in a jar or spread it directly on the bread.

Store at room temperature and consume soon afterwards.

 

 

Enjoy!

(c) The Histamine Pirate