Excuse Buster: A healthy treat for gluten intolerant foodies
PHUKET: Consider the irony: a gluten intolerant nutritionist marries a German baker’s daughter… things could get very interesting.
However, I am really lucky to have a very accepting father-in-law who also enjoys making breads and bakery goods that I can eat too.
He was recently with us over Christmas and came up with a new low-carb, gluten-free bread recipe that was pretty easy to make. The best part is, it tasted amazing, especially with a couple of poached eggs and avocados on top.
Sunflower Seeds (ground) 30% = 150g
Linseed (ground) 26% = 130g
Almond Meal 16% = 80g
Chia Seeds (ground) 8% = 40g
Psyllium Husk 5% = 25g
Coconut Flour 5% = 25g
Buckwheat Flour 4% = 20g
Protein Powder (I used ground hemp seed) 2 % = 10g
Salt 2% = 10g
Baking Soda approx. 1% = 5g
Coriander, Anise, Cumin, Fennel (all ground) 1% = 5g
If you want, you could add some nutmeg and curcuma as well, according to your taste and requirements. As another variation, you could add grated carrots, chopped olives and nuts. The nuts and seeds should ideally be freshly ground so as to not go rancid. This recipe makes a 500g loaf of bread.
Add 500ml of water and 40ml of coconut oil and mix well.
Let the dough chill well in the fridge for at least three hours, or overnight, if you are prepping in advance.
Pour the dough into a baking form and sprinkle with water.
Bake for an hour and a half at 200 degrees Celsius in a pre-heated oven.
Reduce heat to 160 degrees, then continue to bake for another 40 minutes.
Craig Burton is a Certified Sports Nutritionist (CISSN) with a Bachelor of Science degree (Sports Science) and a National Academy of Sports Medicine (PES) certification.
— Craig Burton
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