For some reason, people have to go on a gluten-free diet. This is most often associated with a disease in which the body is difficult to process protein. Recently, a gluten-free diet has gained particular popularity among adherents of limited carbohydrate intake according to the Ducan method.
In general, the elimination of gluten from nutrition is justified only for medical reasons. Nevertheless, such diets contribute to rapid weight loss. So people are looking for gluten-free ways to deal with excess weight.
What foods are banned for a gluten-free diet?
These are products from grain crops: oats, wheat, rye, barley. Especially carefully you need to relate to bread, cereals, pasta, semolina, which contain gluten. You can not even use malt. It must be emphasized that even products in which at first glance there are no cereals can very often contain this protein. For example, it can be sauces, sweets, meat dishes, canned food, dairy products and drinks. Therefore, it is very important to read the labels and purchase only gluten-free ingredients.
What cereals can I eat on a diet?
There are cereal products in which there is no gluten, which means that they can be eaten. You can safely eat buckwheat, corn, rice, millet, amaranth, as well as all legumes.
Dieting is not an easy task. It requires constant attention, additional knowledge, as well as financial costs. Many gluten-free foods are much more expensive than analogues containing this protein.
Gluten Free Diet Bread
It is clear that if you are on a diet, then many products will have to be abandoned. A particular problem is bread. Experience shows that people often miss this particular product. Gluten-free bread is sold in stores, but unfortunately it is dry and completely tasteless.
In general, he does not seduce anyone. Moreover, it contains a decent portion of preservatives to keep the freshness of the product. But there is a way out of this situation. You can cook gluten-free bread yourself at home. We will give recipes in the article.
Gluten Free Flour
Many will probably be interested in experimenting with gluten-free flour and try baking based on it. If your diet is caused solely by the desire to lose weight, then you can just bake homemade diet bread. But if, nevertheless, the diet is caused by a disease, then you need to completely exclude all products that contain rye and wheat flour. Gluten-free bread will help you with this, the recipes of which are based on the use of a special mixture. This flour is not so familiar to us. Dough from it rises more difficult, and the products are smaller and not so fluffy. However, gluten-free bread is very healthy, and in this case this is the most important argument.
Cooking Tips
Gluten-free bread is compact, whipped and very crispy. It has a lot of seeds, and the flesh resembles sourdough products (it is moist and dense). It is tasty enough.
We’d like to give some tips on how to make gluten-free bread:
- Such flour requires a much larger amount of liquid than a product with gluten.
- The bread dries quickly, so you need to cut it into slices as needed.
- The dough turns out to be very sticky, but it does not keep its shape at all, and therefore it must be baked only in a mold.
- Corn flour can be replaced with potato starch, then the baking is more magnificent.
Ingredients for Gluten Free Buckwheat Bread with Rice and Corn Flour
There are different gluten-free recipes. We want to give you some of them. Let's start with the bread recipe.
Ingredients:
- Buckwheat flour - 250 g.
- Corn flour - 100 g.
- Rice flour - 150 grams.
- Yeast (quick dry) - 8 g.
- Half a glass of pumpkin seeds.
- Flaxseed - two tbsp. l
- A tablespoon of sugar.
- A tablespoon of salt.
- Water - 0.5-0.6 liters.
Bread recipe
Let's figure out how to cook gluten-free bread in the oven. First you need to mix all the dry ingredients. It is better to sift the flour first so that it is saturated with oxygen. Next, pour 500 ml of water into the dishes with the ingredients. If necessary, it will be possible to add another fifty milliliters (if the dough is not kneading). The exact proportions are difficult to indicate, since it is not known what humidity your flour will be, and the amount of water directly depends on this.
Next, you need to mix the entire mixture in the most thorough way so that a homogeneous mass without lumps comes out. Now you can put the mass in a warm place so that it grows in volume (you will need about forty minutes).
Next, cover the baking dish with parchment. You can additionally spread it with butter to make it easier to extract bread, but this is not necessary. Put the dough in the form and re-set for proofing for another half hour. Then we preheat the oven to two hundred and twenty degrees and send our bread there. Bake for about fifty minutes. If the upper part turns red too quickly, then you can cover it with foil.
Now the bread should be removed from the mold and baked for another ten minutes. Ready-made pastries will emit an empty sound when tapped on the bottom. Bread needs to be cooled on a wire rack.
Can I make changes to the recipe?
When preparing gluten-free bread, you can adjust the recipe. For example, partially cornmeal can be replaced with starch (60 grams). You can add a teaspoon of sunflower seeds, malt, honey or gluten-free oatmeal.
By the way, corn flour can be replaced with corn starch. The finished bread will have an improved structure, and the dough will grow faster. In general, in the recipe, rice flour can be replaced with any starch: corn, potato.
Corn bread (gluten free) with herbs
You can cook wonderful bread with herbs. It turns out very tasty, as for a gluten-free product. Such pastries will appeal even to children.
Ingredients:
- Cornmeal - 0.5 kg.
- Dry (you can also fresh) Provencal herbs - 2 tbsp. l
- Sugar - 2 tsp.
- Salt - 1 tsp.
- Milk (you can take water) - 630 ml.
- Dry yeast - 2 tsp.
- Ground flax seed - 80 g.
In a saucepan, heat the milk by adding sugar and yeast. Next, add flour, herbs, ground flax seed, salt. Knead the dough. It should thicken. The dough should stand and rise (about forty-five minutes).
Then you need to knead the dough again. If necessary, you can add a few tablespoons of water. We form a ball from the dough and leave to rise for another half hour.
Preheat the oven to two hundred and twenty degrees. We cover the baking sheet with parchment, put a bun of dough on it and put it in the oven. Bread is baked for about an hour. Cool it on the grill. In general, such pastries need to stand for a couple of hours, after which it will acquire a wonderful taste.
Rice bread
You can also make bread from rice flour and banana. Of course, this will not be an ordinary product, since it will not be able to grow as much as baking from wheat flour. Ready bread will be compact enough and dry.
Ingredients:
- Yeast (compact dry) - 2 tsp.
- Rice flour - 400 g.
- Boiled rice (crumbly) - 150 g.
- Warm water (salt) - 300 ml.
- Banana - 3 pcs.
Peeled bananas are kneading with a fork. Rice, flour, water, salt and yeast are added. Next, the dough is kneaded and ready-made is placed in a baking dish with parchment. On top of the mass we close the package, it should stand for about an hour on the proofing. Then you can proceed to baking. The process will take forty minutes.
Leaven
To prepare gluten-free bread, you can use sourdough. You can cook it from corn starch, pouring it in four with tablespoons (tablespoons) of water and adding a teaspoon of sugar and lemon juice. The mixture is placed in a warm place. The next day, the starter is fed with several tablespoons of cornmeal with the addition of water. After a few days, bubbles will begin to appear in the mixture. Ferment is fed a couple of times a day.
Yeast-free bread
Based on the starter culture, you can cook gluten-free yeast-free bread. A half a kilogram of flour is enough for one glass of sourdough. When there is too much solution, put a few spoons in a clean bowl and refrigerate. They will come in handy for the next time.
Ingredients:
- Gluten-free baking mixture - 450 grams.
- Water - 1.5 cups.
- Cornmeal - 50 grams.
- Olive oil - 2 tbsp. l
- Salt is a teaspoon.
You can bake gluten-free bread in a bread machine. Some models even have a special program (baking gluten-free bread). But even if your bread machine doesn’t have such a regimen, don’t be upset. A cupcake baking program is fine.
Cooking in a bread machine will not be difficult at all. Put all the ingredients in the container and add water. Next, the kneading process begins. In time, it will take fifteen minutes. Another hour the dough will rise. Cooking will be forty-five minutes. In general, a bread machine greatly facilitates the task. To cook gluten-free foods in it is quite simple.
Making bread in a slow cooker
There is another option for cooking diet baking. You can cook gluten-free bread in a slow cooker. This is a fairly convenient way.
Ingredients:
- Rice flour - 300 g.
- Dry yeast - 2 tsp.
- One chicken egg.
- 200 ml of water.
- Salt is a teaspoon.
- A teaspoon of vegetable oil.
First you need to cook the dough. To do this, mix 125 ml of warm milk or water with sugar and yeast. It is necessary to mix everything and let it brew until the mass begins to rise. In enameled dishes, mix the flour with the egg, add the yeast billet. Pour water into the dough and mix everything until smooth. The dough should have a sour cream consistency.
The bowl of the multicooker must be lubricated with vegetable oil. Then pour the dough into it and level the surface with a spoon. We close the bowl and put it in the slow cooker. In this state of relative vacuum, the dough should rise. Within an hour, it will increase the widow.
Cooking bread in a slow cooker at any suitable program, for example, in a baking mode. It is not worth it to be removed hot, you need to wait about ten minutes until the edges lag behind the walls of the furnace. Gluten-free rice bread is delicious with milk.
Gluten Free Mixtures
Dieters are forced to consume gluten-free foods. They are sold in stores. Of course, there are not as many as others, but you can find it if you wish. Bread and pastries can be prepared independently at home. As you can see, there are enough recipes. For cooking, you can use special products so as not to buy the ingredients separately. So on sale there is a gluten-free mixture for bread. Such a product does not contain lactose, wheat and gluten, but soy components may be present.
Using gluten-free mixes for baking, you can cook rolls, pizza, bread. The process itself is a little simplified. No need to mix different components (flour, starch). But there is one drawback: gluten-free foods are expensive. But their range is quite diverse, which is important for people who can not tolerate gluten.
Porridge for dieters
Those who follow a diet can eat gluten-free cereals. Such products are not only for babies. Manufacturers in their assortment offer rice, buckwheat, oat gluten-free porridge. So, if you wish, you can try similar products. You might like it. In addition, cereals are quick to prepare and with a very strict diet can be the best option for nutrition.