Low GI gluten-free homemade bread

With its high fibre content, this low GI gluten-free bread is a healthier alternative for diabetes patients over white flour bread. Made with gluten-free cereals, buckwheat, millet, quinoa, almonds, flaxseeds and sunflower seeds, it has a low glycemic index, tastes delicious, and can be served with simple butter or any of your favourite spreads.

Ingredients

• Buckwheat flour, 1 cup (200g)
• Almond flour, 2 tbsp (30g)
• Quinoa flour, ½ cup (100g)
• Flaxseed flour, 2 tbsp (30g)
• Millet flour, 2 tbsp (30g)
• Sunflower seeds flour, 2 tbsp (30g)
• Dry yeast, 1 tsp (5g)
• Salt, ½ tsp (2.5g)
• Water, as needed

Method

1. Combine flaxseed flour with half a cup of water. Mix well and set aside.
2. Prepare yeast mixture by adding brown sugar, yeast and 30ml water. Mix well and keep aside for a few minutes.
3. Now combine buckwheat flour, almond flour, quinoa flour, millet flour, sunflower flour, salt, flaxseed-water mixture and yeast water.
4. Mix well and knead the flour to make dough.
5. Rest the dough for 40 minutes and let it rise.
6. Knead again and then place the dough into a 7"×5" greased baking tin.
7. Bake in a preheated oven for 40 minutes at 180°C (360°F).
8. Remove from the oven and set aside to cool.
9. Using a knife, separate the sides of the bread from the tin and transfer the bread to a serving dish/board.
10. Cut into 8 slices, and enjoy.

Storage: Store in an air-tight jar for 3-4 days.

Nutritional information

Per serving:

Calories - 150kcal

Fat - 3g

‍Carbohydrate - 25.3g

Protein - 5g

Sodium - 210mg

Sugar - 2g

Fibre - 6.1g