As you might have noticed I tend to obsess about bread as I really miss the taste of fresh bread since going gluten-free. I also think it is really important to eat food that is healthy, full of goodness and that tastes great, and this recipe is spot on! It’s adapted from my beetroot tiger nut soda bread recipe from earlier this year and is really easy to make. I have only made this once (I usually try to test five or six times before publishing but couldn’t wait to share it!) so you might need to use your judgement to adjust the cooking time slightly and test to make sure it is cooked through.
Here is a good tip – when cooking the loaf, place a small bowl of water in the oven, the water will evaporate keeping the loaf moist and helping to form a nice crust.
The loaf is nutty and dense and full of goodness and fibre. Increasing your fibre is one of the most important factors in improving your gut health, and don’t forget that gut health is vital to overall health because your gut controls what nutrients you absorb from food.
This loaf also freezes and toasts really well – perfect for topping with a slice of avocado for a tasty and healthy breakfast!
- 1 medium carrot grated (approx 70g)
- A handful of pumpkin seeds (approx 50g)
- 200g Tiger Nuts Flour or Powder
- 200g gluten free brown bread flour (I used Doves Farm)
- 50g Tapioca flour (I used Bobs Mill)
- 300 mls buttermilk (see below for vegan option)
- 1 teaspoon baking powder
- 2 teaspoons bicarb of soda
- 1 tablespoon xanthan gum
- 1 tablespoon maple syrup
- 1 1/2 teaspoons smoked sea salt flakes or 1 teaspoon good sea salt granules.
- 1 tsp dried sage
- A few fresh sage leaves for garnish
- A sprinkle of poppy seeds
- 300ml tiger nut milk or other plant milk
- 1 tbsp apple cider vinegar
To make a dairy -free ‘buttermilk’, simply mix the plant-based milk with the apple cider vinegar in a jug and leave to sit while you prep other ingredients.
In a bowl, combine the flours getting rid of any lumps.
Then add remaining ingredients and mix thoroughly. I use a spoon first and once it has started to come together then use your hands. Add a little water if necessary to form a flexible dough that isn’t too dry.
Turn out onto a well-floured surface and shape into a loaf.
Make some cuts on the top and decorate with fresh sage sprigs of rosemary and a sprinkle of salt flakes and poppy seeds.
Bake for 15 minutes at 180 C fan .
Then change to hot air only and bake for a further 20-30 minutes on 210 C fan.
Check its cooked through by tapping the base and using a skewer to test. If it sounds hollow and the skewer comes out dry it is done.
Leave to cool and then slice and enjoy!