Gluten-free bread made in a bread machine.

[M.A.R.]

I bought a bread maker, which is a completely new experience for me. They were already being sold in Argentina in the 90s, but they were very expensive. Now they're cheap and cost about the same as a blender. The machine does everything: it kneads, lets the dough rise, and bakes it. I once tried making bread by hand and it turned out terribly: a brick! So this bread maker has been a lifesaver. The first thing I'm going to share with you, because I wouldn't want to die without writing down this flaxseed bread recipe, is this: Ingredients: You need 220 grams of flaxseed flour. I make it by grinding the flax seeds myself, so I'm sure I have fresh flour with all its properties. 50 grams of chia seeds and 50 grams of sunflower seeds. 8 grams of baking powder, 4 grams of active dry yeast, half a teaspoon of Ceylon cinnamon and half a teaspoon of ground ginger. 8 grams of psyllium husk, 4 grams of xanthan gum.

LIQUIDS: 6 large eggs, about 300 ml of lukewarm water or as needed. 300 ml of apple cider vinegar, 300 ml of olive oil.

Instructions: Place the beaten eggs in the bread machine pan, add all the liquids, then the flaxseed meal, psyllium husk, xanthan gum, spices, cinnamon and ginger, (salt to taste; I use pink salt), yeast, and baking powder. Select the kneading program. When the kneading program finishes, select the "Gluten-Free Bread" program and choose the weight (it's for a 1 kg loaf, although mine weighed 861 grams). Important: Halfway through the process, when the machine has completed the first rise, it will beep 7 times. This is the time to add the chia and sunflower seeds. If you add them at the beginning, they will be moist. If you add them after the first beep, they will be dry and crunchy. I hope you enjoy the recipe! I prepared it with someone with diabetes in mind. Cheers!

 

[Redshank]

Thank you for that. It looks good.
Well done for working out the "translate!

 

[M.A.R.]

Thanks my friend !

 

[M.A.R.]

Continuing with the "gluten-free bread" theme, I have a truly remarkable loaf—a four-flour bread—and I can assure you that it offers a flavor profile rarely experienced in the culinary world. I tried it myself, and while the taste is hard to define, it is absolutely delicious.
Here is the bread machine recipe for a 1 kg loaf.
LIQUIDS: 3 large eggs, 330 grams warm water, 2 tablespoons apple cider vinegar, 3 tablespoons olive oil.
SOLIDS: 80 grams almond flour, 80 grams coconut flour, 80 grams chickpea flour, 30 grams flax flour, 40 grams chia seeds, 2 tablespoons psyllium, 1 teaspoon xanthan gum, 1 gram salt, 2 teaspoons dry yeast, and 2 grams sugar.
PREPARATION: Place all the liquid ingredients into the bread machine pan, then add the dry ingredients. Select the "Gluten-Free Bread" program (which takes a little over 3 hours). Once the cycle finishes, remove the bread from the pan and let it cool before slicing.

 

[M.A.R.]

I found some important information here about bread and glucose levels; I just hope it's in English. I'm currently connected via a UK VPN and using a translator to convert my Spanish search terms into English so I can search in English. I also hope the source is reliable. Cheers!

Variations in postprandial blood glucose responses and satiety after intake of three types of bread - PubMed

Background. The magnitude and duration of postprandial blood glucose (PPG) elevations are important risk factors of diabetes and coronary heart diseases. Aim. To study PPG after ingestion of breads with and without pea fibre and rapeseed oil. Methods. After fasting overnight, 10 Pakistani...

pubmed.ncbi.nlm.nih.gov

Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption - PubMed

Bread appears to be an effective and acceptable vehicle for increasing nut consumption, resulting in improved postprandial glycaemia and diet profiles. Long-term studies are now required.

pubmed.ncbi.nlm.nih.gov

 

[M.A.R.]

Today I made a gluten-free bread using almond, chickpea, and coconut flours, adding a mucilage made from ground flaxseeds and chia seeds. I also used 4 eggs, olive oil, apple cider vinegar, psyllium, and xanthan gum. It doesn't look like bread—it looks more like a sponge cake—but it tastes delicious.