This sandwich bread is very easy to make and doesn’t even need kneading! Just mix, wait and bake. Great for tartines and open sandwiches with a slight nutty flavour without feeling heavy.
I’ve been craving a bit of bread for a while now. It’s one of those things that when you tell someone you don’t eat gluten they ask you right away: don’t you miss bread? 99% of the time my answer is no, and it’s true. I got used to it and really enjoy the rest of the things I eat, so no. But there’s times, every now and then when I smell a nice freshly baked bread and I get a small craving.
I had that happening a few weeks ago so I ended up buying a gluten free sourdough from a supermarket that wasn’t too bad for gluten free bread (you know what I mean…) but still, it didn’t feel real. So this weekend I didn’t have big plans and decided to work on a gluten free bread recipe using chestnut flour.
I love chestnuts and despited being a nut they have very little fat and a lot of starch (carbs), what makes them not only delicious but also a good ingredient to use in baking. I’m aware chestnuts are not popular all around the world (my Irish boyfriend had never tried them before I brought some from Spain a couple of years ago) but they are not too hard to find in the UK and I know they are common not just in Spain but also in Italy, France and Japan, where they have the largest chestnuts I’ve ever seen and you can buy them cooked in chestnut shops on the street, like ice cream shops but chestnuts! haha
Anyway, back to the recipe. I had to balance the chestnut flour with something less heavy, hence I used a 1 to 1 gluten free mix, but I still wanted it to taste a bit nutty and that’s when the sesame came to play!
This bread is spongy (how bread should be!) and not crumbly, like other gluten free breads. It can be cut with a serrated knife easily and doesn’t fall apart! It’s perfect for toasts, tartines and open sandwiches. I personally wouldn’t use it for a big sandwich cause it packs quite a few grams of carbs, more than I can eat at one sitting and still feel good (I blame IBS), but if you are ok with that, go for it because it will hold the weight of the ingredients and pressure of your fingers without breaking apart.
Working with gluten free flour is not easy. I used Bob’s red mill 1 to 1 mix because despited not being grain free it doesn’t contain soy, legumes or artificial ingredients, just rice, sorghum and tapioca/cassava flour, which makes it more paleo than other mixes (if you are into that). It does have xanthan gum to help replacing the properties gluten brings to baked goods, and I added a bit of egg white protein powder for the same reason.
I don’t personally eat a lot of bread at home so this is enough for me to enjoy for a couple of days and freeze a few portions for a later date. If you are a big family or eat a lot of gluten free bread you can double the quantities but keep in mind that the baking time below was calculated for the quantity in the recipe.
Gluten free sesame bread recipe:
Servings: 8 | Preparation time: 10 min + waiting | Cooking time: 55 min
- 200 grams – Gluten free 1 to 1 flour (I use Bob’s red mill)
- 50 grams – chestnut flour (Amisa‘s is easy to find in the UK)
- 1 tbsp – egg white protein powder
- 7 grams – dry active yeast
- 1 tsp – salt
- 250 ml – warm water
- 1 tsp – coconut sugar
- 1 tbsp – olive oil
- 1/2 tbsp – toasted sesame seed oil
- Optional: sesame seeds for topping
- Mix your flours and egg white protein and sift them together.
- Stir the coconut sugar and yeast into the warm water until they dissolve completely.
- Pour the liquid mix onto the sifted flour and mix well with the help of a spoon or spatula. You’ll get a very soft and sticky dough.
- Add salt and oils and mix again.
- Pour onto your loaf tin and smooth out the top if needed. Cover with a towel and leave it to raise for 60-90 min or until it has duplicated it’s size (it will take longer or shorter depending on the room temperature).
- Warm up your oven to 200C (with fan)/220C (without fan). In the meantime sprinkle the extra sesame seeds and leave it to keep raising until the oven reaches the right temperature.
- Cover with foil and place in the middle of the oven. After 30 min reduce heat to 180C but leave the bread in for another 15 min. Then remove the foil and cook for a further 10 min or until the crust is cooked to your liking.