Oven Baked Six Flour Bread

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Leavening : 45 min Preparation : 20 min Cooking : 30 min Standing : 2 h Cooking Dish : 9×5×3 po (22,5×12,5×7 cm) pan
140 calories/serving

Ingredients

1 1/2 cup rice and chestnut flour 220 g
1/2 cup quinoa flour 90 g
1/2 cup buckwheat flour 70 g
1/2 cup tapioca flour/starch 70 g
1 tbsp guar gum, or xanthan 10 g
1 3/4 cup water 440 mL
2 tsp quick-rise yeast 8 g
1 tsp honey 7 g
1 tsp salt 4 g
1 tbsp rice vinegar 15 mL
3 tbsp olive oil 45 mL
1 eggs size large
3 tbsp flax seeds, ground 30 g

Method

  1. Combine all the flours, guar gum or xanthan and yeast.
  2. Heat water in the microwave for 1 minute, add the honey, salt, vinegar, oil, egg, flax seeds and mix well. Add two-thirds of the flour mixture gradually and mix for 1 minute.
  3. Cover with a cloth and let rise 15 minutes. Add the remaining flour and mix for 1 or 2 minutes.
  4. Line a large 9×5×3 inch (22.5×12.5×7 cm) loaf pan with parchment paper leaving a 2-inch overhang and pour the mixture into it.
  5. Heat 2 cups (500 ml) of water for 3 minutes in the microwave and then place your dough next to it to rise for 30 minutes. In the meantime, preheat the oven to 400 °F (200 °C).
  6. Bake the bread for 30 minutes. Remove from oven, tap the bread out of the pan and cool on a rack. Wrap in a cloth and plastic bag and store in the refrigerator.

Observations

The texture of the bread can vary according to the amount of water. If you prefer bread that is moister, add a few tablespoons of water. However, for drier bread, remove some tablespoons of water.

Nutrition Facts Table

per 1 serving (40 g)

Amount

% Daily Value

Calories

140

Fat

5 g

7 %

Saturated 0.6 g
+ Trans 0 g

3 %

Cholesterol

10 mg

Sodium

100 mg

4 %

Carbohydrate

23 g

8 %

Fibre

3 g

11 %

Sugars

2 g

Net Carbs

20 g

Protein

3 g

Vitamin A

0 %

Vitamin C

2 %

Calcium

2 %

Iron

8 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Manganese
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Omega-3, Phosphorus, Zinc
Low  :
Cholesterol, Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Meat and Alternatives 0
Fats ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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