You may be asking why it is necessary to try an avoid gluten. Well a gluten is a protein mix that is commonly found in wheat and other related grains such as rye and barley. Though it is important in giving baking dough its elasticity, gluten has also been associated with inflammation of the small intestines that could ultimately lead to disease.
Bread is among the most consumed foods around the world and majority of it tends to contain gluten especially white bread. If you plan on going gluten free, you could decide to bake your own gluten free bread at home. Here’s a great recipe for gluten-free coconut bread.
- A cup of finger millet
- A cup of desiccated coconut (if you can’t find it, you can settle for coconut flour)
- A tablespoon chia seeds (ground)- this is an optional ingredient
- A teaspoon of xanthan gum
- Three quarter cup of water (Luke warm)
- Half a teaspoon of salt
- A tablespoon of sugar (preferably brown or unrefined)
- Active dry yeast
- Olive oil
- Natural unsalted butter
- Make the sourdough by mixing the finger millet, water, pinch of salt, sugar and yeast. Make sure you whisk well then cover with a cloth and let it to sit for between 8 hours and 3 days for fermentation to occur.
- After letting the mixture to sit for an a sufficient period, mix the coconut, olive oil, pinch of salt, butter and half a spoon of honey.
- Add the xanthan gum, dry yeast, half a cup of water and mix into the dough to make a soft dough. Place the dough in the oven without turning it on and place a bowl with boiling water on the bottom shelf to provide controlled humidity.
- After about an hour, knead the dough and give it your preferred shape and return it in the humid oven without turning it on.
- After an hour remove the dough and preheat the oven to 356 degrees Fahrenheit. Brush some olive oil on the dough and bake for half an hour.
- After baking for half an hour increase the oven heat to 446 degrees Fahrenheit and set the timer to 5 minutes.
- Once ready remove the bread from the oven and cool it for a while.