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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
Ingredients
- 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
Instructions
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Dilute the Tumeric in a little water.
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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.
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While you’re doing that, preheat the oven to 180ºC.
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Place all the flours together in a bowl with the salt and mix together.
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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.
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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.
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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.
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Then add the seeds in and knead it a little more until everything is combined well.
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Divide the dough into the sizes you want and then shape them to your liking.
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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.
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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.
Notes
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
Low-Carb 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
