Gluten and I get along just fine, I’d even go so far as to say that we’re best buds. But, as many of you have probably noticed, I don’t make a ton of glutenous recipes. Most of the time I try to bake with more ancient grains (which still have gluten) such as spelt or kamut, or gluten free alternatives. Over the past couple of years I have slowly been introducing more and more gluten free alternatives into our daily repertoire, and there is reason for this!
Firstly, and most importantly, is the fact that my other half suffers from crohn’s disease. While he has been pretty healthy for the last ten years, I greatly fear any relapse that will cause him severe pain, extreme weight loss, and overall suffering. As a preventative method (and part of a general healthy lifestyle) we limit the amount of gluten, cow dairy, and processed foods we eat. While there is no clear idea how to manage the disease, these are things we do, and have worked for him thus far, but may not work for everyone.
Secondly, I like to make things that my mum can eat. Over the last few years, she has cut out most flour from her life in order to maintain healthy blood sugar levels and avoid the risk of becoming diabetic. Unlike refined flour, this bread is made from actual grains, both of which are low on the glycemic index, meaning that their glucose breaks down more gradually in the bloodstream and that has a host of healthy benefits!
Thirdly, is the fact that I live with a bunch of carbohydrate enthusiasts, myself included. We love a good slice of toast with jam and nut butter slathered on, it’s comfort food to us in it’s purest form. While it is comforting, I still want it to be as healthy as a snack as it can possibly be. This means relying on many different wholegrain flours and ingredients to introduce a variety of nutrition and vitamins into our diet. Not just one flour all the time!
I spend a good couple of days playing around with different flour combinations and different bread recipes. One day I went as far as to make about four loaves, all of which were unsuccessful. But finally, I made this and it was amazing! It was basically a miracle after all the other breads.
Although it doesn’t taste like a true bread, it is delicious, slices well, and toasts like a dream! I made two different versions, one with all quinoa and one with half quinoa, half millet. Both were delicious, but the addition of millet adds great texture, saves in cost, and has a much more neutral flavour. And I highly recommend toasting the bread as it makes it just that much more amazing!