Gut happy bread. Low histamine, vegan and gluten free
A bread that is gentle to the stomach, and is gluten free and low histamine.
This bread can be used like other wheat breads and is great for making sandwiches, and or browns up really well in the toaster too!
Slices just like wheat bread!
This bread keeps it shape, has great texture and tastes amazing.
So a little bit about histamine. What is histamine?
Histamine is a chemical, known as a biogenic amine and occurs naturally in the body and in many foods.. Histamine is instrumental in several of the body’s major systems, including the immune, digestive, and neurological systems.
Why would you want a Low Histamine?
Having low histamine foods in the diet may help people who develop symptoms, such as sneezing, itching, headaches or hives, in response to foods that contain histamine. The low histamine diet aims to reduce the symptoms of histamine intolerance and allergies. However, there is limited evidence to suggest the diet may be helpful for some people.
Anyone for some toast?
This bread is also great for toasting!
Makes 14 Slices
Equipment needed: loaf pan, canola spray, baking paper, food processor and mortar and pestle.
Ingredients:
3/4 cup + 2 Tbsp raw millet + 1.5 cups filtered water
3/4 cup + 2 Tbsp raw white quinoa + 1.5 cups filtered water
4 Tbsp psyllium husks + 1 cup warm water
2 Tbsp linseed meal + ½ cup warm water
3 Tbsp Extra Virgin Olive Oil
A sprinkling of sea salt
2 Tbsp Fennel seeds, crushed
1 Tbsp Star anise, crushed
2 tsp Cumin seeds, crushed
1 Tbsp apple cider vinegar
1 cup of filtered water
2 Tbsp sunflower seeds.
Method:
Place the millet and quinoa together in a large bowl and pour in filtered water. Allow to soak for at least 8 to 24 hours.
Drain the millet and quinoa mixture in a sieve then run clean filtered water through it until mixture has been rinsed well. Then allow to sit and drain thoroughly, set aside.
In a separate bowl mix psyllium husk and linseed together. Pour in water and stir, set aside.
Preheat oven to 160 °C (fan forced) or 180° C for a conventional oven. Then spray a loaf pan with canola oil and line with baking paper, set aside.
In a food processor, place the soaked millet and quinoa mixture and process for 1 minute. Then add the psyllium and linseed gel, olive oil, apple cider vinegar, salt, spices, and water. Process mixture until it starts to form a ball around the blade around 2 minutes.
Spoon mixture into the loaf pan and jiggle it down, then pat down the top with a spatula making sure mixture is even. Sprinkle top with sunflower seeds.
Place in oven and bake for 90 minutes or until cooked through.
Nutritional analysis per slice.
Energy: 158Cals/ 663kJ
Protein: 4.0g
Fat: 6.6g
Saturated fat: 1.0g
Carbohydrate: 18.1g
Sugars: 0.8g
Fibre: 5.0g
Sodium: 663mg