▷ Gluten Free Superfood Bread Recipe | Easy & Nutrient-Packed #superfood #glutenfreebread

Gluten-Free » Gluten Free Superfood Bread Recipe | Easy & Nutrient-Packed #superfood #glutenfreebread

Discover a delicious Gluten Free Superfood Bread Recipe that is easy to make and packed with nutrients. Perfect for a healthy lifestyle!

Wholesome and Delicious: Gluten-Free Superfood Bread Recipe

Made with traditional active dry yeast, this Gluten-Free Superfood Bread recipe is packed with nutritious superfoods for a delicious and wholesome treat. Perfect for breakfast, snack, or a guilt-free indulgence, this blender bread is easy to make and will become a staple in your kitchen.

This recipe walks you through the simple steps of blending superfood ingredients into a batter that will transform into a nutritious loaf of bread. From soaking grains and legumes to activating yeast and baking, you’ll be amazed at how effortless it is to create a bread that is both nutritious and delicious.

Power up your day with this gluten-free superfood bread recipe!

I’m so excited to share with you today my new superfood blender bread which is not made with sourdough starter like my other one so that this one hopefully can be accessible to absolutely everyone whether you have a sourdough starter or not it’s chocked full of incredibly delicious whole greens and superfoods it is so incredibly delicious and so easy.

To make so go ahead pause this video grab your misis on plas and let’s get started at making it the only preparation that you have to do for this bread is the night before you’re going to soak your grains and legumes we’re going to use four incredible superfood grains and legumes.

For this recipe all of these grains and legumes are easy to find dried and if you’d like to figure out where you can find them I have some links in the description below to help you out first buckwheat despite having wheat in its name is completely gluten-free and Incredibly nutritious next is sorghum grains.

Sorghum is an absolutely incredible grain that’s just packed full of vitamins minerals and protein for your diet the third grain is millet Millet is another very nutritious grain which is used widely around the world and lastly garbanzo beans also known as chickpeas which is a legum that’s very nutritious and high in.

Protein as well but don’t worry your bread will not taste like garbanzo bean I promise just give those a little swish around cover it with a lid set it aside and it’ll be ready for you in the morning the first thing that we need to do is turn on our oven and start to preheat it to 375° F convection or 190° celsus fan and.

I promise you by the time it’s preheated your bread will be ready ready to go in the oven that’s how easy this recipe is the next morning Your Greens and leggings will be ready to go and you could see once they’ve been soaking overnight they’ll be nice and soft you’ll be able to break open your garbanzo beans or chickpeas and you can.

See they’ve expanded a little in size so we’re just going to strain this water out now once you’ve strained all of your grains and leggings you’re just going to grab your high-speed blender I use a Vitamix and I just love it but any highed blender will do unfortunately I don’t think a coffee grinder would work for this one but then you’re just going.

To pour in all of your soaked grains that have been strained to that we’re going to add our water then we’ll add our enrichments to our bread so olive oil apple cider vinegar apple cider vinegar has so many incredible health benefits and lastly some salt and I add kosher salt now we’re just going to.

Blend it on low for a minute so I recommend placing a timer so that you don’t overheat this slowly increase it to high for 2 minutes and you’re going to notice when you open it there’s going to be a lot of steam released so as you can tell it’s going to be very hot you can see the Steam and you can see that it’s nice and.

Smooth you can feel with your finger and you’ll notice that it’s nice and smooth like butter almost as if you use flour it’s just amazing the longer you soak the grains the easier it is for you to blend them so try not to skip out on the soaking overnight however if you did forget to soak them and you still really want to.

Make it that’s okay you can go ahead and soak your greens for at least 30 minutes in hot water and they’ll be ready to blend up you’ll just need to blend for a little longer more like 5 minutes but if you do that it will be even hotter so you’ll need to make sure for it to rest and cool down so what we want to do is make sure that now our really liquidy.

Grains begin to thicken up and get some structure so we want to add our binders so I’m going to use white ground chia seeds and whole celium husk now whole celium husk and ground celium husk are not the same thing so if you don’t have whole celium husk don’t worry just check out my video here on my channel and it’ll explain everything you need to.

Know about cium husk and how to swap ground for whole chees seeds and pelium husk are incredible superfoods so they have a ton of nutritional value so now we’re just going to blend these up on low for just like 10 to 20 seconds just so that they’re Incorporated and then we’ll have a quick look and see that it’s nice and.

Incorporated so it’s already beginning to thicken we’re going to leave this sitting at to the side I highly recommend using a digital thermometer like this Therma Pro one and I’m just going to check the temperature of my liquids just to show you that when this has Blended up it’s 134° fah so that’s actually too hot to.

Add my yeast it will kill off my yeast so it needs to cool down a little so we’re going to leave it here to cool on the counter while activate our yeast I’m going to use the fleishman’s traditional active dry yeast so we need to make sure that our water is warm so I’m just going to pop that into the microwave for about 30 seconds so I’ve.

Heated up my water slightly but I really highly recommend that you check the temperature you can feel it with your finger if you don’t have a thermometer and this way you can tell that it’s the perfect temperature check that out it’s 110° fhe if it’s between that 110 to 120 Dees fenhe that’s perfect for yeast and now I’m just going to add in my yeast CU.

I know it’s the right temperature and some maple syrup maple syrup does wonders for activating our yeast I highly recommend it but of course as usual you can use another sweetener if you don’t want to use maple syrup you can just sub it right on in and then just using a little whisk just whisk it up so now we just need to wait until our.

Yeast activates and doubles in the meantime while you’re waiting for your yeast to activate and for your mixer to cool down you’re just going to take your bread dish now I use a small ceramic bread dish like this one I find that this bread because it has no starches it really needs a little bit more support of a smaller bread pan you can use a.

Little bit larger one like this bread pan here that’s metal but what you’ll find is that your bread won’t actually rise up quite as much it may even have a little bit of a divot in the middle because it just doesn’t have enough support P so what I’m going to use this one for is just to put I already have this in my oven I forgot to show so I’m.

Just going to add water and I’m going to put this on the bottom rack of my oven so that it can create steam in my oven for helping with my bake so now while we’re waiting we’re just going to take some butter or vegan butter or coconut oil and just grease our dish um I find that it’s much easier if I grease my dish and easier to get the bread out but.

You can also use parchment paper and just line it it’ll just leave a few little divots in the corners of your bread but that’s totally fine it still looks and tastes delicious now because I’m using a small dish I decided to make this recipe with a little bit more dough and the reason is because everyone’s going to have different size bread pans.

And I didn’t want to make it so that only if you have this small bread pan you can make this bread I wanted to make it accessible to everyone so what I do is I use this 8 and 1/2 by 5 I think it is inch bread pan and then I also use one of these little baby ones so I’m going to also grease this one this one but if you have a little bit larger one.

Like I said just use one so you want this dough to fill up your bread dish so that it will double in size and when it doubles in size it won’t be pouring over the edge so while I’m waiting for my dough to co and my yeast to prooof I usually take my cloth up and I give my kitchen a good clean literally by the time this is ready and going in the oven.

You’ll be finished in the kitchen and you could go put your feet up my yeast has now doubled in size as you can see here there’s a nice Dome on the side and my dough has now cooled down so I’m ready to mix it all together so what I’m going to do is just throw that activated yeast in with the rest of my my dough and just pour it on in oo.

That’s nice and bubbly and active woo oh it smells so good now we’re just going to blend it gently for about 10 to 20 seconds just to incorporate it all I’ll just need to increase the speed just slightly to get it to incorporate there we are and it’s as simple as that our dough is now ready so.

All we’re going to now is just pour our dough into our baking dishes or dish and I’m going to use this one here as my main dish and if there’s a little extra I’m going to put it into my small dish so I’m just going to pour it in I’m going to fill my bread dish up to about halfway because it will rise and double in size so I want to make sure that I’m.

Not putting too much in you can see there I’m just going to jiggle it until it gets flat bang it a little if you have to and just kind of flatten out the top just give it a nice jiggle and it will just nicely flatten so now I’m just going to put the little extra that I have into this small dish so once we have this completely in.

Our dish we’re just going to let them sit until they double in size and that usually takes no more than 10 to 12 minutes and what I’ll often do rather put plastic wrap over I’ll just throw a big bowl over top cover it set a timer in 10 minutes I’ll come and have a look and it’ll be doubled inside o we can see it’s risen I had to leave mine in extra.

Couple of minutes because I had to go pick up my kiddos at school but you could see here it’s risen perfectly I’m so happy it didn’t over ferment and now I’ll just go place it directly into the oven and we’re just going to bake it at 375 50 to 55 minutes and whoops I forgot to place my little one in as well so there it goes double check that your.

Bread has reached the right internal temperature I highly recommend this because if it’s not cooked all the way through what will happen is it will just stick to your dish and you’ll be really frustrated and look at that it’s perfect oh my goodness this smells so incredibly delicious so now we’re just going to leave this in our bread pan for.

Just a couple of minutes and then it should slide right on out so after the 5 minutes is up I just like to take a little bread knife just kind of run it along the edge just making sure not to cut into my loaf on occasion there’s a little spot that sticks and I don’t want it to tear my loaf when I take it out and then now it should slide.

Right out I want to make sure not to leave my bread in my loaf pan because if I do it will end up getting really soggy because it’s still cooking in there you can see it’s nice and brown all the way around top sides and edges so now we’re going to place it onto a wire wrap and let it cool for about 30 minutes or so and you could see here with the smaller.

One you could see the nice stoned rise if I fill it about halfway and now I’m just going to let my beautiful superfood bread loaf sit for about half an hour just to continue cooking and cool if I slice into it right now I will let out all of the moisture and steam and it will totally dry out my loaf it’s it’s been about 40 minutes.

Since I took my loaf out of the oven so it’s ready to cut into it so I’m just going to show you I’ll cut it right down the middle to show you what it looks like has a nice crispy outside and you could see the bottom is nice and cooked as well and look at that isn’t that gorgeous so like I said before mine you could see there’s a little divot in the.

Middle this is what happens when it overproof or you have to stop in the middle of baking to pick up your children but it smells incredibly delicious and it’s still going to taste absolutely incredible so don’t worry if this happens to you m oh my goodness I cannot wait so let’s just slice into the rest of it and I’ll show you how easily.

It slices to make sandwiches or toast our favorite way to eat this bread is to toast it and put some nice warm butter onto it and you can see it is has a little hole in here so it was a little bit overproofed which I new so but look at that look how beautiful it is it slices up so beautifully and it will not fall apart it’s not crumbly it’s an.

Absolutely lovely Loaf and I hope that you enjoy it as much as me and my family do M is so delicious if you’ve enjoyed making this bread along with me and you’d like to see more like this please leave me a comment and let me know what you’d like to see and i’ love it if you like this video And subscribe to my.

Channel for more videos coming up soon take care I’ll see you soon