Gluten-free Homemade Bread from Two Types of Flour

How to make gluten-free bread? Is it better to buy it in stores or make it at home? Well, since you cannot be sure of ingredients that gluten-free bread is made of, maybe you should make the one yourself at home.

Sometimes in order to improve the taste and texture producers add too many additives in breads. So if want true gluten-free and healthy bread do it yourself!

What do you need for gluten-free bread?

For starters you’ll need some quality flour. For this recipe purchase corn flour and buckwheat flour, preferably organic, because industrially produced grain are highly treated. It would be best to buy that on organic markets or from local farmers who still sift the flour. But if you cannot find such, buy the flour in health food shop.

Gluten-free Bread Homemade from Two Types of Flour

Ingredients:

  • 3 cups corn flour
  • 1 cup buckwheat flour
  • 2 tablespoons cold-pressed vegetable oil or other if desired
  • 1 teaspoon baking powder (if you can find without aluminum in organic food stores still better)
  • 1 tablespoon minced fresh flax seeds (excellent source of Omega, just buy the seeds whole and always grind just before use)

Preparation:

Mix all in a bowl and add enough water to the mixture so is not thick nor too diluted. For this measure pour approximately 1 pint or 1/2 liter of water.

Put in a baking pan and shape. Of course, previously smear with oil or just use baking paper. You can also cut it as on picture before putting in the oven, or don’t, that’s your option. If you want for bread to look the same, after you put it in a baking pan sort by top seeds to taste (sunflower, black seed, or whatever you like – be creative with your bread).

Preheat the oven to 250 °C (480 °F) and bake 30-40 minutes. But you will need to check with knife inserted into the middle of bread. If the knife comes out clean, your bread is ready!

NOTE: If you want to mix a third type of flour to be even tastier, then take away one cup of corn; meaning you’re putting 2 cups corn and the third cup of flour will be by choice – from oats or rice.

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