Friday, May 10, 2013

Gluten Free Polenta Bread with Psyllium Husks and Yoghurt



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com


Due to the lack of gluten, the gluten free breads usually have a heavier, solider consistency and smaller volume compared to the standard wheat bread. Gluten, or protein, in the bread, helps the standard bread to rise and makes them soft and flexible.
Psyllium husk, derived from the outer coating of the psyllium seed, is a complete natural fiber and does not contain any additives or preservatives. It is a top herb used in weight control and for general intestinal health. Psyllium is sold as whole husks and powder. Get the whole psyllium husks if have access to them.
I have used finely ground polenta flour in this recipe, but other gluten free flours (teff, rice, or sorghum) will work fine too.

Gluten Free Polenta Bread with Psyllium Husks and Yoghurt

adapted from here
  • 480 ml Lukewarm water
  • 30 g Fresh yeast
  • 2 tbsp Honey
  • 110 g Plain yoghurt
  • 60 ml Olive oil
  • 30 g Golden flaxseed, crushed
  • 50 g Psyllium husks
  • 450 g Finely ground polenta flour
  • 2 tsp Sea salt
  1. In a mixing bowl, mix the lukewarm water, honey and fresh yeast. Let sit for 5 minutes to activate the yeast. Whisk the yoghurt, 50ml olive oil, crushed flaxseed and psyllium husks into the yeast mixture. Let stand for 2 minutes to let the flaxseed and psyllium release their gelatinous substances.
  2. Toss together the polenta flour and salt in another mixing bowl. Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a worktop to mix everything until incorporated. Return the dough to the bowl, cover and moist towel and leave for 30-45 minutes.
  3. Line a baking tray with baking paper. Form the dough into an oval shape, that is approximately the length of the pan, then brush with extra olive oil, cover and leave to rise for 45 minutes.
  4. Heat the oven to 240C/465F, uncover the dough and slash the top with a small sharp knife, sprinkle with a little polenta to give it a floured look and bake for about 40 minutes, or until golden-brown in colour. Leave to cool on a wire rack before slicing.





http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

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134 comments:

  1. OohLookBel10/5/13 07:39

    Excellent! I've bookmarked this bread because I'm trying to reduce my gluten intake. That oozy poached egg and salad on top makes it doubly delicious!

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  2. Baking Diary10/5/13 08:08

    I am eye-ing that poached egg too lol! Gluten free bread needs some getting used to to really enjoy it, I am still trying to incorporate it into my family's diet without much success:P

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  3. Gerry @Foodness Gracious10/5/13 08:12

    you really need to open your own bakery...please!

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  4. Anne ~ Uni Homemaker10/5/13 08:21

    You truly are the queen of bread Angie! This looks delicious and the ingredients are so unique. Lovely post.

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  5. Beena10/5/13 08:52

    yummy

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  6. Rosa's Yummy Yums10/5/13 08:58

    A beautiful bread! I'd love to try it.

    Cheers,

    Rosa

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  7. Mich Piece of Cake10/5/13 10:02

    This is a beautiful golden loaf. Love that picture of the egg yolk running all over the vegetables and bread!

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  8. Finla10/5/13 10:42

    I love the blond color of your bread and ohhhhhh i am so in love with the egg :-)

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  9. Nilu A10/5/13 11:22

    Fantastic.. Bookmarked it Angie :-)

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  10. Amy (Savory Moments)10/5/13 12:41

    This bread sounds very different and quite intriguing! You always come up with such wonderful bread recipes. I love the poached egg on it -- yum!

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  11. Marta @ What should I eat for breakfast today10/5/13 13:02

    Great idea, I don't mind if it's bit heavier. When I see the picture of a sandwich with a runny egg - I know it's a good baking choice.

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  12. Paula @ Vintage Kitchen Notes10/5/13 13:15

    Polenta is a great ingredient, and I love it in breads. Angie, this is a great gf bread! It´s not easy to find good recipes, but I like the variation of flours that can be used. I´ll go looking for those husks.

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  13. Belinda10/5/13 13:33

    Didn't realize you could make such a beautiful loaf with husks.

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  14. Sam Hoffer / My Carolina Kitchen10/5/13 14:22

    What an absolutely fabulous breakfast or lunch. Wonderful photos Angie. Hope you have a lovely weekend.
    Sam

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  15. SavoringTime in the Kitchen10/5/13 14:53

    I want that poached egg on top too :) I learned something new today. I hadn't heard of Psyllium husks or seeds before! Another wonderful bread recipe from you, Angie.

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  16. Ana Regalado10/5/13 14:56

    This psyllium husk sounds interesting ! I've learned a new ingredient every time I lurk here :D Yummy and healthy bread , Angie ! Even the poached on its own looks scrumptious !

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  17. great-secret-of-life10/5/13 15:20

    interesting ingredients in the bread.. looks yummy

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  18. Tessa @ Feral Kitchen10/5/13 15:45

    What a beautiful loaf of gluten free bread!

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  19. My Little Space10/5/13 16:11

    Howdy dear! What an interesting bake. I think it should be fantastic get toasted too. Slurpppp....
    Happy weekend dear.
    Kristy

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  20. Judy10/5/13 16:40

    This looks very interesting. Love the fiber content.

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  21. Pam10/5/13 17:11

    Beautiful bread. The shots with the dripping egg have me drooling.

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  22. ann low10/5/13 17:35

    Never heard of psyllium before but your bread looks so pretty and delicious!

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  23. Hema10/5/13 20:46

    I am always amazed at the varieties of bread that you make, this one with polenta, looks superb..

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  24. Anonymous10/5/13 22:53

    This sounds great! You need to open a bakery! The picture with the egg has my stomach growling! Have a great weekend.

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  25. Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition.10/5/13 23:39

    Your loaves are always full of amazing ingredients Angie. Such thoughtful preparation -- and, by the way, I love the look of that egg dish!

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  26. jasna varcakovic11/5/13 00:35

    Beautiful rustic bread; I'm in search for gluten-free recipes, so thanks for this!

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  27. Unknown11/5/13 01:39

    Oh I could do with a nice warm loaf of this right now! Yum :)

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  28. Liz That Skinny Chick Can Bake11/5/13 03:45

    I'd love to make a sandwich with a gorgeous slice from your loaf! It's amazing how you've mastered gluten free bread, Angie!

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  29. Anonymous11/5/13 05:46

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  30. Anonymous11/5/13 06:06

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  31. Anne@FromMySweetHeart11/5/13 06:45

    Angie...I am always so in awe of your bread baking abilities....and this beauty is no exception! : )

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  32. Amy11/5/13 07:36

    I've never try a polenta bread before. Flavor must be wonderful. I love that you top it off with a poached egg, so gorgeous.

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  33. Anonymous11/5/13 07:41

    Gosh, you even make a bread from polenta...
    i guess i need to processed my polenta granule first...
    i guess this is gonna be great for crouton

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  34. Anonymous11/5/13 08:58

    Angie, you are such an inspiration with your bread recipes.
    :-) Mandy

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  35. Unknown11/5/13 09:32

    I didnt know that Angie. I always thought physillium was a product of wheat!!. thanks or that info.

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  36. violeta pasat11/5/13 10:12

    Hi Angie,my grandma used to make polenta bread but not with physillium and yogurt.I remember that smell now...
    Cheers,violeta

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  37. Anonymous11/5/13 11:21

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  38. Isaac11/5/13 11:31

    That bread looks yummy !

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  39. Anonymous11/5/13 12:01

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  40. Anonymous11/5/13 13:33

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  41. Barbara11/5/13 13:34

    Another great bread, Angie. I've made cakes with polenta and yogurt, but never a bread. And I've never used psyllium husks in anything! Your recipes always introduce me to something new.

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  42. Joanne11/5/13 14:14

    I love the texture and flavor that polenta gives to bread! so good!

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  43. Kitcheninspirations11/5/13 14:27

    What a great texture Angie and it looks as though it would be wonderful toasted and generously spread with goats cheese.

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  44. Anonymous11/5/13 14:55

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  45. What's Baking??11/5/13 15:52

    Oh I always have a soft spot for crusty bread. This looks perfect for my mothers day breakfast.. can send a loaf over?? Happy Mothers Day, Angie.

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  46. lisa is cooking11/5/13 17:03

    I've never baked with Psyllium husks. I'll have to look for it! Your bread looks lovely with the color from the polenta!

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  47. Anonymous11/5/13 17:16

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  48. Anonymous11/5/13 19:59

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  49. Unknown11/5/13 20:48

    Beautiful bread and great recipe! Love the healthy ingredients used in the recipe. I so want a slice with my brunch. :)

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  50. Gloria Baker11/5/13 21:04

    What lovely and yumy bread ANgie I love polenta to bake!
    Other bookmarked sigh!

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  51. Anonymous11/5/13 23:08

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  52. Rosita Vargas11/5/13 23:56

    Un pan rico como me gusta muy saludable,abrazos y abrazos.

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  53. Alida12/5/13 01:04

    A very innovative bread Angie. I am a huge fan of polenta. I really love it as I grew up with it. This is very interesting. Ciao!

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  54. Anonymous12/5/13 03:57

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  55. Anonymous12/5/13 04:46

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  56. chow and chatter12/5/13 06:04

    wow great bread but what I really want is that perfect egg he he have a great weekend do you have kids

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  57. Esther Lau12/5/13 06:39

    How wonderful if i can have this for my breakfast :)

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  58. Sonia ~ Nasi Lemak Lover12/5/13 12:50

    Anohter healthy bread from you. Happy Mother's Day to you.

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  59. Anonymous12/5/13 12:52

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  60. rita cooks italian12/5/13 13:30

    I have been asked to produce a gluten free bread and this one seems to tick the box. I do not think I can find the Psyllium husk, can I omit the ingredient? Ciao

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  61. Asmita12/5/13 16:36

    This bread looks delicious!

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  62. mjskit12/5/13 17:55

    This loaf looks like a yeast cornbread. I love it! We're huge cornbread eaters in the house and what a great alternative. I keep both coarse and fine ground cornmeal and I know the fine ground would work great here. I love the way you are using it, especially the egg on top. YUM! This is a must make! Thanks for sharing such a great recipe!

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  63. La Cuisine d'Helene12/5/13 20:36

    It looks like a very yummy bread.

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  64. Anonymous12/5/13 21:05

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  65. grace13/5/13 01:37

    this is my first encounter with psyllium husks--what a neat ingredient!

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  66. kitchen flavours13/5/13 03:52

    Your bread looks wonderful! And having it for lunch with the poached egg and greens, looks incredibly good!

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  67. Mother Rimmy13/5/13 04:03

    I'm one of those folks that loves dense breads - the texture is hearty and appealing. I would love to dip that bread into that lovely egg yolk.

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  68. lena13/5/13 04:56

    this is my first time hearing psyllium husks incorporating into the bread dough. thanks angie, all of your breads are always so wonderful looking and healthy!

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  69. Viviane Bauquet Farre - Food and Style13/5/13 05:30

    This is such a great gluten-free recipe, Angie!

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  70. Anonymous13/5/13 06:23

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  71. Ivy13/5/13 08:06

    Angie, you are such an amazing baker :) First time I've heard psillium husks. You are going to make a lot of people intolerant to gluten very happy.

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  72. Sokehah cheah13/5/13 11:43

    Lovely golden loaf. I'm always at awe with the ingredients that you incorporate into your bread. Enjoying your clicks!

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  73. Alice13/5/13 12:50

    oh! how I love the pics with the poached egg! lovely!

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  74. Christine Ho13/5/13 14:28

    Yeah, I'm also attracted by the poached egg. Lovely picture.

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  75. Amelia13/5/13 17:22

    Hi Angie, your bread certainly look awesome, very well baked. Love the poached egg with salad, very appetizing.

    Have a nice week ahead.

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  76. Divya A13/5/13 17:43

    Bread looks super perfect and interesting Angie :) Lovely clicks... they are inviting me to grab some..

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  77. Anonymous13/5/13 17:44

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  78. Tricia Buice13/5/13 18:42

    We feel so much better when we eat very little gluten. I have seen polenta added to dessert recipes lately so I am intrigued. Another beautiful loaf and gorgeous pictures or clicks as you would say! Have a great week Angie.

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  79. RavieNomNoms13/5/13 19:33

    YUMMM!! Can I just move in with you? You have the most amazing breads!

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  80. Georgia | The Comfort of Cooking13/5/13 20:43

    This is such a beautiful bread, Angie!

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  81. kale13/5/13 20:52

    @Jeannie Tay
    me too!~ that poached egg on top makes me want to dig in to that bread like it's nobody's business!

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  82. Anonymous13/5/13 22:06

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  83. Anonymous13/5/13 23:40

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  84. Erica13/5/13 23:43

    You are an amazing baker,Angie!You have wonderful bread recipes!

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  85. Anonymous14/5/13 00:47

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  86. Kiersten @ Oh My Veggies14/5/13 01:24

    Polenta is one of my favorite foods, so I love the idea of using it in bread!

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  87. The Yum List14/5/13 01:46

    This looks like a lovely crusty loaf.

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  88. Unknown14/5/13 03:29

    Yum this is actually such a great idea. I don't like to eat much gluten so this would be perfect to compliment my breakfast eggs :) Thank you for the great recipe!

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  89. Anonymous14/5/13 03:34

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  90. Nisa Homey14/5/13 04:39

    That poached egg is making me go weak....love this gorgeous crusty bread...never heard of Psyllium husks though...you introduce me to a whole lot of healthy food...thank u Angie.

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  91. Juliana14/5/13 05:34

    Nice gluten free loaf of bread...and the color looks great...and yes, with the perfect poached egg!
    Have a great week Angie :)

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  92. Angie's Recipes14/5/13 05:51

    @rita cooks italian
    Rita, I bought psyllium husk from amazon. The final result wouldn't be the same if you left it out.

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  93. Helene Dsouza15/5/13 11:43

    I never ever thought of using polenta meal in a bread dough. That's so smart and I can't wait to try it out. Angie you always have some of the best recipes out there!

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  94. Kiran @ KiranTarun.com16/5/13 06:46

    I've never heard of psyllium husks before. So intriguing :)

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  95. Unknown18/5/13 01:57

    I want lunch at your house!!!

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  96. Anonymous18/5/13 07:10

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  97. MyKitchenStove19/5/13 04:55

    Yummy!! Nice photography.

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  98. Yvonne @ bitter baker19/5/13 21:37

    I love reading recipes that uses types of flour that I normally don't bake with. This is so inspring, and it looks delicious!

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  99. Anonymous20/5/13 14:32

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  100. Unknown27/5/13 07:14

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  101. Kit @ i-lostinausten31/5/13 06:42

    Very interesting recipe ! It sounds & looks good too. Love it! ;)

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  102. Anonymous29/6/13 03:57

    Hi there, I clicked on your adapted recipe link and it opened the farmhouse seed bread on the whole life nutrition recipe http://www.nourishingmeals.com/2011/04/gluten-free-bread-xanthan-free-vegan.html which I know very well but your recipe adaption actually reminds me of this recipe http://www.bbc.co.uk/food/recipes/gluten-free_olive_oil_42050
    I have used psyllium in my bread as the binder for a while now and I swear by it! Much better than gums and eggs or egg whites!!! Love to see another person out there using psyllium to bake real bread thats gluten free!

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  103. Anonymous5/7/13 19:17

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  104. Anonymous5/4/14 10:41

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  105. Rut Pacanowski24/4/14 01:28

    Hello there, this bread looks great! I live in Argentina and I'd like to make this for my sister, she's not celiac but feels much better whithout gluten. I wonder if instead of part psyllium, part flaxseed, I could use all flaxseed. I have no idea what psyllium tastes like, or if the results would differ too much. what do you think? thank you!!

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  106. Angie's Recipes24/4/14 09:54

    @Rut Pacanowski I would not leave out the psyllium in this bread as it adds rise and elasticity to gluten free bread baking. When mixing with water, it functions just like gluten in traditional breads. If using only flaxseeds as the binder, then bread might have turned out rather flat.

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