Time to bake
Ciabatta, wheat-free or glutenfree
I am always on the lookout for bread I can bake bringing only a few ingredients- or buy only a few- while I am staying in a holiday home or with family.
1 tbsp raw cane sugar
1 tbsp chia seeds
1/3 cup of tepid water
1/3- 1/2 cup mix lactose-free milk and warm water
t tsp xanthan gum
1 tsp sea salt
4 tbsp mild olive oil
2 medium eggs + 1 whisked to coat the bread
1 tbsp sesame seeds
1/2 tbsp sea salt
2/3 cup Rye flour * or see alternatives under TIPS section
1 cup of corn starch*
1/2 tbsp sea salt for decoration
Add then the 2 eggs, olive oil, water/milk mix and whisk well.
At the end of the period, heat the oven to 200 degrees.
Place a tray underneath and boil a kettle with water.
Cut 3 diagonal slits along the top with a sharp knife.
leave to cool. Note this dries out very quickly, but the taste is very nice. so wrap tightly or toast tomorrow.
1 cup of brown rice flour
3/4 cup of millet flour
2/3 cup of corn starch
1/4 cup of potato starch
1/4 cup of sorghum flour
1 tsp of agar powder
Mix all the dry ingredients and add to the wet. Exactly as per the wheat-free version.
As my big issue is the wheat, I will often substitute with Rye, which will make the bread a lot denser, so you need extra oil. Try to experiment with mixing different things like linseed, the oats or cooked quinoa.
Or pack a bag with the glutenfree flours from home already mixed and buy only the wet ingredients.
I am also allergic to bakers yeast, so this is definitely for me best in moderation and therefore will try to limit the amount of yeast as much as possible and leave to rise longer, so watch this space for updates.