psyllium husk – Cooking with a Cat https://www.ungatoenlacocina.com Recipes for Fast Metabolism Diet Fri, 28 Jun 2024 11:28:36 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.2 Buckwheat Bread [Gluten-free] https://www.ungatoenlacocina.com/en/gluten-free-buckwheat-bread/ https://www.ungatoenlacocina.com/en/gluten-free-buckwheat-bread/#respond Tue, 04 Jan 2022 13:05:08 +0000 https://www.ungatoenlacocina.com/?p=5005 Buckwheat bread is a flavorful and naturally gluten-free bread. And unlike most gluten-free bread recipes, it’s not that dense. Healthy and gluten-free The best thing about this bread is that it requires a very short and above all healthy list of ingredients.…

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Buckwheat bread is a flavorful and naturally gluten-free bread. And unlike most gluten-free bread recipes, it’s not that dense.

Healthy and gluten-free

The best thing about this bread is that it requires a very short and above all healthy list of ingredients. It is a bread with a special flavor and is naturally gluten-free, so it is perfect for everyone.

Freeze your bread

Another great advantage of preparing this bread is that you can cut the slices you want and freeze them, to always have homemade, healthy, and gluten-free bread available.
Check out the recipe video here:

Buckwheat bread

Buckwheat bread Print This
Phase 1 Serves: 16 Prep Time: Cooking Time:

Ingredients

  • 3 cups of buckwheat flour
  • 1 1/2 cup of warm water
  • 3-4 gr of dry baker's yeast
  • 5 grams of salt
  • 10 gr of psyllium husk (optional)

Instructions

  1. In a bowl, mix the yeast with a little warm water.
  2. In a large bowl, put the buckwheat flour and add the yeast and water mixture. Mix well.
  3. Add the rest of the water little by little and you see mixing to incorporate it. The result should be a smooth, homogeneous, and flexible dough.
  4. The dough is sticky and quite dense, pour it into your mold lined with greaseproof paper with the help of a spatula. Make sure the dough is distributed throughout the mold. Smooth the surface of the bread with the spatula.
  5. Cover the mold with a cloth, and let the dough rest in the oven off but with the light on for about two or two and a half hours, until it has doubled in size.
  6. Preheat the oven to 180 ºC and bake your bread between 40 and 50 minutes. To check if the bread is ready, do the toothpick test: if when you stick the toothpick in it comes out clean, the bread is ready, otherwise, it needs a little more time in the oven.
  7. Unmold your bread and let it cool on a rack. Do not cut it before it has cooled completely.
  8. When your bread is cold, you can slice it and freeze it.

This recipe is suitable for Phase1 – FMD P1.

For this recipe, you may need:

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol

If you liked this recipe, leave me a comment or share it with your friends!

Firma de Eloisa Faltoni

 

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]]> https://www.ungatoenlacocina.com/en/gluten-free-buckwheat-bread/feed/ 0 Today’s snack: Flourless, gluten-free bread, vegan or not https://www.ungatoenlacocina.com/en/todays-snack-flourless-gluten-free-bread-vegan-or-not/ https://www.ungatoenlacocina.com/en/todays-snack-flourless-gluten-free-bread-vegan-or-not/#comments Fri, 09 Jun 2017 10:15:37 +0000 https://www.ungatoenlacocina.com/?p=2408 Today I want to propose a gluten-free recipe very simple and easy to prepare that is perfect for Phase 3; In vegan version or not. It can have many different applications and not carrying cereals but only healthy fats, it can be…

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Today I want to propose a gluten-free recipe very simple and easy to prepare that is perfect for Phase 3; In vegan version or not. It can have many different applications and not carrying cereals but only healthy fats, it can be eaten in any meal or snack of Phase 3; For example, I often prepare grilled vegetable sandwiches with these flourless bread, for snacking. Another delicious option is to fill them with beef burger and lettuce. The truth is that there are many options, each one more rich.

I hope you like it!

Panecillos sin harina, veganos o no

Panecillos sin harina, veganos o no Print This
Phase 3 Serves: 4 - 6 Prep Time: Cooking Time:

Ingredients

  • 1½ cups of almond meal
  • 2 tablespoons psyllium husk* powder
  • 4 tbsp chickpea flour + 4 tbsp water or 1 egg white
  • 1 tablespoon of vinegar
  • ½ cup of water
  • 1 pinch of salt
  • Garlic Powder
  • Seeds for decoration (optional)
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda

Instructions

Panecillos sin harina, sin gluten, veganos o no

  1. Preheat the oven to 160º C (375º F)
  2. In a bowl, mix almond meal, psyllium husk, bicarbonate, cream of tartar, garlic powder and salt
  3. Only for the vegan version: in another bowl, prepare the vegan egg by mixing the 4 tablespoons of chickpea flour with the 4 of water
  4. Heat 1/2 cup of water, until it comes to a boil and join it to the almond compound
  5. Combine also the vegan egg or the egg white and the vinegar
  6. Mix the compound for a few seconds with a spatula
  7. Form 4 or 6 small rolls and decorate with seeds (optional) **
  8. Put the rolls on top of a baking sheet with baking paper
  9. Bake for 55 minutes in a convection oven

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 6 healthy fats servings for <20 pounds or 4 healthy fats servings for >20 pounds.

 

Notes

*The psyllium husk is the husk of plantago ovata and is essentially only fiber, you can read more information on this link: https://en.wikipedia.org/wiki/Psyllium - **If you use seeds for your bread, you should use less almond meal to avoid overeating healthy fats. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbolologíaSinGluten

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