Gluten-free chestnut bread
An airy and soft bread of almost a kilo, with a delicate chestnut taste. Perfect for sweet or savoury toasts.
Equipment
Bread baking pan
Coffee grinder
Stand mixer (opt.)
"opt." means that the equipment is optional. You can use it if you want to, to go faster or to batch cook.
Ingredients
- 80 g chestnut flour
- 80 g brown rice flour
- 80 g buckwheat flour
- 80 g potato starch - or corn starch
- 80 g oat flakes - small ones
- 80 g cassava flour
- 2 tbsp chia seeds
- 2 tbsp psyllium powder
- 1 tsp sea salt
- 1 bag dry baker's yeast - 1 bag = 7 grams
- 500 ml water - approx. (see notes below)
Instructions
- Prepare the bread pan, either by oiling it and then covering the sides with flour, or by lining it directly with a sheet of baking paper.
- Grind the chia seeds in a small coffee grinder.
- Put the six flours in a salad bowl.
- Add the ground chia seeds and psyllium powder to the flours and mix.
- Prepare 500 ml of warm water (not too hot so as not to kill the yeast, about 40 °C or 105 °F).
- Add the salt and yeast to the flour mixture (in two distinct spots, as the salt can deactivate the yeast), then add the water while mixing (see note on the amount of water).
- Knead the dough for about 10 minutes, by hand or in a food processor.
- Shape the dough with your hands and put it in the pan.
- Place the pan in a warm place (on a radiator, wrapped in a fleece blanket with enough space for the dough to rise, in the oven at the lowest possible temperature with the door slightly open, etc.).
- Leave the bread to rise for at least 30 minutes, a bit longer if you can.
- Preheat the oven to 200 °C (390 °F), fan setting.
- Bake the bread for 50 minutes.
- Let the bread cool down (on a cooling rack if you have one), then enjoy it.
Notes
Texture: a successful gluten-free bread depends greatly on the amount of water added to the recipe. The amount needed will vary depending on the flours you use, as different brands and bags of flour will absorb water differently. The amount indicated in the recipe is 500 ml (2 cups), but you may need a little less water or a little extra. The texture of the dough will guide you: it should not be liquid, but thick enough that you can hold it in your hands and shape it. If you’re using a stand mixer, the dough should be just thick enough that you can mix it with a spiral dough hook.
Tip: To shape the dough, first apply a few drops of olive (or other) oil on your hands. This will make the job much easier!
Organization: mixing six flours can seem a bit long if you don’t have much time… If you like this bread, prepare several mixes in advance (all the ingredients but the yeast and water) and store them in airtight containers or bags. For the next batches, all you will have to do is add the yeast and water. A real timesaver!
Taste: you can also add a few chopped walnut kernels one minute before the end of the kneading process, or 3 tablespoons of a seed mixture (store-bought or home-made: pumpkin, sunflower, millet, hemp seeds, etc., according to your preferences). Explore and enjoy!
Nutrition
Calories: 77 kcal | Carbohydrates: 16 g | Proteins: 2 g | Fats: 1 g | Saturated fats: 1 g | Cholesterol: 1 mg | Sodium: 98 mg | Potassium: 75 mg | Fiber: 2 g | Sugar: 1 g | Vitamin C: 1 mg | Calcium: 17 mg | Iron: 1 mg
