I have been to Paris to study gluten-free baking & cooking at my favourite cooking school where I did my pâtisserie training less than 2 years ago.
When the train entered the gare de l’est the weather was so nice I toyed with the idea of skipping the course and just enjoy Paris…my conscience and passion for all things kitchen luckily won.
I loved the atmosphere, the chef was just amazing, as they all seem to be. All the chefs trained at the most famous places and are eager and passionate to transmit their knowledge. The pace of the learning process….gogogogogogo and don’t ever even think about sitting down;) I love it. An entire day feels like 5 minutes.
Back to the gluten-free with its ingredients, smells, consistencies and taste…obviously it’s different from the “real thing”. It’s so ingenious how the chef used the different flours, rising agents & the gums and starches that keep the creations together. One lemon cake truly blew my mind and taste buds. Watch out, it will certainly show up here soon!
I reached my personal conclusion that I will cut down on gluten containing foods but enjoy them from time to time instead of totally replacing them.
If however you are highly intolerant or worse, allergic to gluten the good news is, bread, pâtisserie, pizza, cake…all can be homemade without that little protein that annoys your body so efficiently and I do plan on passing on to you all the recipes I brought from Paris.
Before leaving I did make this gluten free bread that ticks all my boxes. It’s not from Paris, it somehow made it’s way from a private kitchen in Danmark to Sarah Britton’s food blog where I discovered it and took ages before giving it a try. It’s utterly satisfying and extremely easy to make.
One of my issues with the gluten free baking is that the gums used to keep the dough together might cause constipation (sorry that had to me mentioned). This bread does the opposite, it has tons of fibre & you have to chew it and we know that that’s where the process of digestion starts.
What goes into this loaf:
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts or almonds (I used almonds)
1 1/2 cups rolled oats (I used whole grain spelt oats, if you worry about the oats being gluten contaminated buy the kind that is labelled as gluten free)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks
1 tsp. fine sea salt
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil
1 1/2 cups water
First mix the dry ingredients well in a silicone baking dish. Then add the liquids and mix thoroughly. Leave the dough to rest for at least 2 hours before baking it in a preheated oven at 175°C.
For 20 minutes you bake the bread in the silicon dish, then you take it out and bake it upside down for another 30 to 40 minutes. Let it cool off & give it a try.
It’s equally nice toasted.