Gluten-Free Baking
Gluten Free Wholegrain Bread
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
218
calories
Calories
Healthy, because
Even smarter
Nutritional values
This wholegrain bread is a great source of fiber.
This recipe makes for a perfect breakfast bread as its high fiber count will help keep you full until lunch.
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 218 kcal | (10 %) | ||
| Protein | 5.81 g | (6 %) | ||
| Fat | 10.86 g | (9 %) | ||
| Carbohydrates | 23.3 g | (16 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 2.82 g | (9 %) |
more nutritional values
| Vitamin A | 37.54 mg | (4,693 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.07 mg | (26 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 0.93 mg | (8 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 11.61 μg | (4 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 0.01 mg | (0 %) | ||
| Potassium | 59.98 mg | (1 %) | ||
| Calcium | 23.75 mg | (2 %) | ||
| Magnesium | 31.25 mg | (10 %) | ||
| Iron | 1.25 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.25 mg | (3 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Cholesterol | 43.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 ½ teaspoons active dry yeast
- ¾ cup Brown rice flour
- ¾ cup Almond flour
- ½ cup oat flour
- ½ cup Buckwheat flour
- ¼ cup Quinoa flake (plus extra for sprinkling)
- 2 tablespoons Coconut flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 tablespoon honey
- ¼ cup olive oil
- 3 eggs (beaten)
- ¾ cup warm water
Preparation steps
1.
Grease a 2 pound loaf tin.
2.
Put the dry ingredients into a mixing bowl and stir well.
3.
Make a well in the center and pour in the honey, oil and eggs. Gradually beat in enough water until the mixture is smooth and thick.
4.
Put into the tin and smooth the top. Sprinkle with quinoa flakes.
5.
Cover with oiled cling film and leave to stand for about 50 minutes, until risen.
6.
Heat the oven to 180°C / 350°F.
7.
Bake for 50- 60 minutes, until crusty and browned. Place the loaf on a wire rack to cool.
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