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.
ca. 10 minutes + ca. 50 minutes in the oven
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
240ml milk OR plant based milk, e.g. almond milk
2 tbsp. chia seed flour + 6 tbsp. water
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.