This easy-to-follow recipe not only caters to gluten-sensitive individuals but also introduces a powerhouse of superfoods for a bread that's as nutritious as it is delicious. Perfect for a quick breakfast, a wholesome snack, or a guilt-free treat, this blender bread will quickly become a staple in your kitchen.
1TbspButter, Coconut Oil or Vegan Butteror line pan with parchment paper
INSTRUCTIONS
EVENING BEFORE
1) Soak Grains & Legumes
Add all grains & legumes to a bowl, cover with water & swish around with hands. Soak preferably overnight, but at least 1 hour (with hot water).
75 g Buckwheat Groats, 175 g Sorghum Grains, 50 g Millet, 50 g Garbanzo Beans (aka chickpeas)
NEXT DAY
1) Pre-heat oven to 375°F (190°C).
Place an overproof dish with hot water inside onto the bottom rack of your oven.
2) Blend it all up
Strain your soaked grains and legumes. Place into a high speed blender. Add water, and all enrichments (olive oil, apple cider vinegar & salt). Blend on low for 1 minute and slowly increase to high for 2 minutes. Ensure it doesn't get to hot by feeling your blender. Blend until it reaches a smooth consistency. Do not over-blend.
230 g Warm Fresh Water, 30 g Olive Oil, 18 g Apple Cider Vinegar, 9 g Kosher Salt
Add binders (psyllium & chia). Blend for an additional 10-20 seconds until incorporated. Rest to cool to 110-120°F = 43-49°C.
12 g Psyllium Husk (whole), 8 g White Chia Seeds (ground)
3) Activate Yeast
Warm water to about 110-120°F = 43-49°C. Then add maple syrup and yeast. Whisk, cover and let rise until doubled.
14 g Traditional Active Dry Yeast, 100 g Warm Fresh Water, 16 g Maple Syrup
Grease a small baking pan (mine is 8.5" x 5") or line it with parchment paper to prevent sticking.
1 Tbsp Butter, Coconut Oil or Vegan Butter
4) Bake your Superfood Bread!
Once dough is cooled & yeast has doubled, add yeast mixture to dough and blend on low-medium until JUST incorporated (about 10 seconds).
Pour dough into the baking pan. It should be filled about 1/2 way up. Hit pan and jiggle it to achieve a flat top.
Cover with a large bowl or plastic wrap and let the dough rise for 10-12 minutes (should double in height).
Once dough has close to doubled in height, uncover and bake on middle rack of oven for 50-55 minutes until golden on top and internal temperature reaches 205°F (96°C).
Once internal temperature of loaf is 205°F (96°C) remove from oven.
5) Rest then Enjoy!
Let bread rest for 3-5 minutes in the bread pan.
Using a dull butter knife, gently release loaf from edges of pan. Then promptly, flip loaf out of bread pan & let cool on a wire rack for at least 30 minutes before slicing. Enjoy!
Notes
Looking for my Sourdough version of this Superfood Bread? Check it out here: https://turmericmecrazy.com/superfood-gluten-free-blender-sourdough-bread
Nutrition
Nutrition Facts
Superfood Gluten Free Bread
Serving Size
1 Slice
Amount per Serving
Calories
159
% Daily Value*
Fat
4.6
g
7
%
Saturated Fat
0.5
g
3
%
Sodium
352
mg
15
%
Potassium
102
mg
3
%
Carbohydrates
26.8
g
9
%
Fiber
4.8
g
20
%
Sugar
1.7
g
2
%
Protein
5
g
10
%
Calcium
24
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!