Servings
Ready in:
Baking time
Good for:
Simple Gluten free bread
Ingredients
75 g cooked rice
2 tsp sea salt
150 g cooked quinoa
75 g whole linseed (or use ground linseed or mix)
50 g sunflower seeds
50 g pumpkin seeds
20 g corn meal or add a little extra if too wet
5 medium or 3 large eggs
100 ml vegetable oil- I use a mild extra virgin olive oil – start with 50 ml and add until it is mushy but not runny
Instructions
Step 1
Step 2
Step 3
Do not over bake, but it is ready when it slips from the form..
Leave to cool completely and slice thinly.
Tips
I recently package this for almost 1 week of bread for breakfast in Spain. It was still okay, so having a gluten-free bread like this in an allergy-friendly diet is truly amazing.
The original recipe calls for finely chopped walnuts and almonds and no flour of any kind. And there is neither rice nor quinoa in the original recipe either, but I like to make this a bit more of a bread and I can use leftover cold quinoa and rice.
It is keeping well, but it is really well toasted to serve with a soup or with a slice of cheese.
You can adjust the ingredients indefinitely and add even 1 tsp of maple syrup and 1/4 teaspoon of cinnamon if you can eat that.
Oats is another great addition. Add them instead of the cooked rice or instead of the almond flour.
I have a friend, who adds the wild rice and another who does this bread with red beans- together with all the nuts, but then no cooked rice.
play with this- if you use only nuts and no quinoa/rice and almond flour, you probably only need 3 eggs to keep it all together.
You can even add 50 g of Rye instead of Corn to mix and match, but the point is glutenfree.
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