Estimated reading time: 1 minute(s)
Do you love bread, but can’t handle the gluten or simply want to avoid the extra carbs? If so, this low-carb, gluten-free, turmeric, and seeds bread recipe is for you!
- Suitable for those with Celiacs Disease
- Low in carbohydrates
- Good source of antioxidants
- Easy to make
It’s time to stop depriving yourself of this popular, staple food. You avoid it so you can maintain a balanced diet and reduce the number of processed carbs you consume but, with this recipe all that can change! This low-carb, gluten-free bread with turmeric and seeds, substitutes traditional white flour (which is over-processed and high in carbs) for Quinoa and Almond flour. These flours are a wonderful source of energy and healthy fats. Not only that but because of the seeds in this recipe like sesame and poppy seeds this bread also is a great source of fiber and essential fatty acids that are great for cardiovascular health.
Gluten-Free Bread: Low Carb made with Tumeric & Seeds
- 1 cup Quinoa Flour
- 2 cups Tapioca Flour
- 230 gr Almond Flour
- 50 gr Fresh Yeast
- 1/2 tbsp Tumeric
- 2 tbsp Poppy Seeds
- 2 tbsp Sesame Seeds
- 300 ml water
- 1/2 tbsp salt
Dilute the Tumeric in a little water.
Next, crumble up the fresh yeast and dilute it in some lukewarm water, let sit for about 5 to 10 minutes in a warm place. When you start to see some foam building up, this is a sign that it’s ready to use.
While you’re doing that, preheat the oven to 180ºC.
Place all the flours together in a bowl with the salt and mix together.
Add the turmeric to the flour mixture together with the remaining amount of water and fresh yeast. Knead it with your hands until the mixture is compact and forms a uniform dough.
Once you’ve made the dough, cover it (preferably with a damp tea towel) and let it sit in a warm place for 15 minutes. After some time, you will notice that the dough begins to rise and increases in size.
Next, spread a little flour on the counter. Now put the dough on top of the flour and knead it again, stretching and rolling the dough several times.
Then add the seeds in and knead it a little more until everything is combined well.
Divide the dough into the sizes you want and then shape them to your liking.
If you want the dough to have a more spongy texture you can let it rest awhile longer, otherwise place it directly into the oven.
Bake the loaves for 25 minutes at 180ºC, or until they turn a golden color. If you have doubts about whether the bread is ready or not, use a knife and stick it in the center of the bread. If the knife comes out dry you know it’s ready.
You can make more gluten-free bread recipes by replacing the turmeric with other spices such as curry, pepper or oregano.
If you enjoyed this Gluten-Free Bread then don’t forget to check out these other bread-related recipes as the creativity doesn’t stop here:
Gluten-Free Broccoli Bread
Cheese and Oregano Bread Recipe
Gluten-Free Sandwich Bread!
Paleo Bread Recipe
Healthy Bread without Sugars or Grains
Gluten-Free & Low-Carb Flax Seed Crackers