This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1 1/2 cup | rice and chestnut flour | 220 g | |
1/2 cup | quinoa flour | 90 g | |
1/2 cup | buckwheat flour | 70 g | |
1/2 cup | tapioca flour/starch | 70 g | |
1 tbsp | guar gum, or xanthan | 10 g | |
1 3/4 cup | water | 440 mL | |
2 tsp | quick-rise yeast | 8 g | |
1 tsp | honey | 7 g | |
1 tsp | salt | 4 g | |
1 tbsp | rice vinegar | 15 mL | |
3 tbsp | olive oil | 45 mL | |
1 | eggs size large | ||
3 tbsp | flax seeds, ground | 30 g |
The texture of the bread can vary according to the amount of water. If you prefer bread that is moister, add a few tablespoons of water. However, for drier bread, remove some tablespoons of water.
per 1 serving (40 g)
Amount % Daily Value |
Calories 140 |
Fat 5 g 7 % |
Saturated
0.6 g
3 % |
Cholesterol 10 mg |
Sodium 100 mg 4 % |
Carbohydrate 23 g 8 % |
Fibre 3 g 11 % |
Sugars 2 g |
Net Carbs 20 g |
Protein 3 g |
Vitamin A 0 % |
Vitamin C 2 % |
Calcium 2 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Meat and Alternatives | 0 |
Fats | ½ |
Other Foods | 0 |