I know I keep saying this, but each one keeps getting better in terms of how much it rises and slices. The taste and texture also vary a little, too, because of the different combinations of flour used in each new version.*
The amount of tiger nut flour is greatly reduced here compared with previous ones – it can be a bit gritty for some – and we substituted it with the finer-milled tiger nut powder, which seemed to work well. We may increase the proportion next time.
Mk IV turned out very smooth and close-textured, very easy to slice. I was delighted with how much it had risen – always a problem with gluten-free bread, but can’t really put my finger on why it did so well! The amount of golden linseeds was almost doubled from previous recipes – when they are pre-heated in the oven, they become sticky and help form a gel when mixed with the yeast and water – and the coconut yogurt – which is a bit too thick – was replaced with live soya yogurt.
This loaf has plenty of healthy nutrients without the additives etc. of commercial gluten-free bread which often resembles a chemical experiment and tastes like cardboard! Tiger nuts are tubers (not nuts) and contain vitamins, minerals, protein and both pre- and probiotics for a healthy gut. Chickpea or gram/besan flour, is a good source of iron, magnesium, protein, B6 and fibre. The loaf has healthy fats from the olive oil and the seeds, while the seeds also give it a little nutty bite.
Here’s the latest list of ingredients – organic where possible, all vegan and gluten-free, measurements very approximate!
45g golden linseeds (pre-grinding a little helps)
Approx. 475mls warm water
1 sachet fast-action yeast (about 2½ tsp)
100ml live plain soya yoghurt
450g g/f flour made up of:
100g cornflour, 100g maize flour, 100g self-raising g/f flour, 100g chickpea (gram) flour, 50g fine tiger nut powder**
1 tsp salt
11/2 tsps coconut palm sugar*** (ordinary sugar will work of course, but reduce to 1 tsp)
50g psyllium husk powder
50ml olive oil
extra olive oil and cornflour, to sprinkle on top
Heat oven to 180C/350F/Gas Mark 4
Pre-heat the linseeds on a baking tray for about 10 minutes to make them split slightly and become sticky – ours are ground up slightly beforehand to enhance the process. Try not to burn them!
Turn off the oven.
Mix together the water and yeast, then stir in the yogurt and seeds. Set aside.
In a large mixing bowl sift together the flours, then add the salt, sugar and psyllium husk powder.
Add yeast mixture and olive oil and mix well.
The mixture will quickly turn into a sticky dough. When it’s ready, knead it for a few seconds, then place in a bowl, cover and leave for 30 minutes. We covered it with a damp tea towel and put it in the still-warm oven.
When it’s risen, either make the dough into a fat sausage shape and place on a lined baking tray or shape to fit in a lightly-oiled loaf tin – we found the first time we put it on a tray it spread too much and produced very narrow slices, so we use a loaf tin now.
Lightly brush with olive oil, cover and leave for 30 minutes.
Heat the oven to 240C/465F/Gas 9, make shallow diagonal cuts across the top of the dough, sprinkle with a little cornflour and bake for about 40 minutes, or until golden-brown and crusty on the outside. Leave to cool on a wire rack.
When completely cold, slice and enjoy! We had some while it was fresh, left some for next day and sliced the rest up to go in the freezer.
The sandwich in the top photo comprises of Natex low salt yeast extract on two slices, sliced avocado with a little lemon juice and black pepper, peppery baby lettuce leaves, spring onion and thinly sliced cucumber, topped with homegrown alfalfa seeds.**** It was lush!
*(For my other recipes and the original Dan Lepard recipe on which they are based, see Vegan Gluten-Free Tiger Nut Bread Mark ll
Vegan Gluten-Free Tiger Nut Loaf/Bread Mk III
** Tiger nut flour and powder available from The Tiger Nut Company
***Coconut Palm Sugar available from The Raw Chocolate Company
****See Sprouting for Health, Energy and the Environment! for how to grow your own beansprouts.
Copyright: Chris McGowan
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