Tucking into a freshly baked, hot crossed bun on Easter morning is a much-loved tradition that more than a quarter of a million Australian’s are unable to enjoy due to food allergies and intolerance, until now.
Food specialist and co-owner of the Gluten Free Grain Free Company, Tania Hubbard is releasing, for the first time, her long anticipated and very popular bread recipe.
Tania said finding a great-tasting and nutritious gluten free bread recipe was like stumbling upon the holy grail, especially for anyone diagnosed with Coeliac disease and gluten intolerance.
“My bread recipe is not only delicious, but it is also packed with simple, nutrient-rich, wholesome ingredients and best of all, it is gluten, grain, yeast and dairy free!” Tania said.
“My philosophy is simple is the best, which is why I created a recipe that was versatile and could be easily adapted to create lots of other wonderful products too, including amazing hot crossed buns for Easter,” Tania said.
Tania’s bread can be baked from scratch, or to make it even easier, can be purchased as a pre-mix from her bake@home range, which also includes a range of delicious cake mixes.
“The bread is truly amazing. It has a very similar consistency to sourdough and can be eaten fresh like normal bread and doesn’t need to be toasted to taste great,” Tania said.
Tania, who was diagnosed with an intolerance to a protein found in grains several years ago, said her condition turned out to be a blessing in disguise, helping her realise her talent and passion for food, which saw her go on to writer and publish her own cookbook, gluten free grain free – food we love.
“I was determined to continue enjoying food that was easy to make, quick in the kitchen and tasted fantastic. There was nothing in the market I loved so I set to developing my own gluten and grain free creations,” Tania said.
Tania’s cookbook, gluten free grain free – food we love, is packed with over 150 pages of mouth-watering recipes including the sought-after bread recipe, information about stocking a gluten and grain free pantry, label reading and much more.
“My cookbook is about helping people understand and enjoy gluten and grain free living and includes recipes that are dairy free, nut free, vegetarian and made with easy to find ingredients,” Tania said.
“My food isn’t just for Coeliacs and those with a gluten and grain intolerance, it’s for everyone and anyone that wants to enjoy nutritious and wholesome cooking that tastes great,” Tania said.
For a complete list of stockists of gluten free grain free – food we love and the bake@home range, visit www.glutenfreegrainfree.com.au.
Chia Seed & Almond Meal Bread
Ingredients Quantity
Almond Meal 1 Cup
Chia Seeds 2 tbsp
Water 30mls
Arrowroot* (sifted) ¾ Cup
Bicarb/baking soda (sifted) 1 tsp
Apple Cider Vinegar 2 tbsp
Eggs 3
Salt a good pinch
* You may substitute arrowroot for tapioca if you like.
Method
– Preheat oven to 175C
– Soak chia seed in water whilst preparing dry mix. Stir to make sure seeds are in the water
– Sift arrowroot and bicarb (baking soda) into bowl
– Add almond meal and salt and mix well
– Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly
– Add eggs, soaked chia seeds and apple cider vinegar
– Combine everything well until there are no lumps (about 1 minute of whisking)
– Don’t be tempted to add any liquid – the mix is meant to be thick
– Pour mix into a baking tin lined with non-stick baking paper or a wonderful silicon bread mould lightly oiled with olive oil. I used a spring form cake tin.
– Bake for 25 minutes until the bread is firm to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch.
– Remove bread from the oven and turn out onto a cooling rack
– Adjust cooking time to 45-50 minutes if cooking a double mix (large loaf).
Hot Crossed Buns (Fruit Loaf)
Using the Chia Seed & Almond Meal Bread recipe, you can create a wonderful fruit loaf that can also be made into little fruit scones or buns.
I use sun-dried and preservative free dates, but a mix of dried fruit like apricots, sultanas, dried berries, orange/lemon zest (1 tsp), makes this wonderful bread. Whatever dried fruits you decide to use, make sure you only add ½ cup in total.
This bread can be wrapped well and stored in fridge for 4 – 5 days.
Bread
Ingredients Quantity
Dried Fruit ½ Cup
Cinnamon 2 tsp
Ginger (dried) ½ tsp
Water ¼ Cup
Olive Oil 2 tbsp
Cross
Egg white 1
Desiccated coconut ¼ Cup
Method
– Preheat oven to 175C
– Follow the Chia Seed & Almond Meal Bread recipe and simply add chopped fruit, spices, water and olive oil when you add the eggs, soaked seeds and apple cider vinegar
– Combine everything well using a whisk making sure there are no lumpy bits of almond meal or arrowroot
– Pour mix into a baking tin lined with non-stick baking paper or silicon bread mould lightly oiled with olive oil.
– For hot crossed buns, add the mix to a muffin or cupcake baking tray lined with papers.
– To make the crosses, mix the egg white and desiccated coconut together to a not too runny consistency and spoon it onto the wet bread mix before placing in the oven.
– Bake for 25 – 30 minutes until the bread is firm to touch and bounces back when lightly pressed. The top will be golden in colour and firm to touch
– Remove bread from the oven and turn out onto a cooling rack
