A friend of mine called me the other day and as we were talking he asked me if I know any recipes for gluten free bread. I do, but it took me a while to realise how I have found myself in the position to advise people for gluten free recipes. What I mean is that he is a very old friend and I have related him with our youth, when we were eating and drinking absolutely everything without the slightest remorse or concern. There is an old saying that says ignorance is bliss. I don't know about bliss but for sure it was a much more carefree era, having the easiness to consume any kind of crap and actually enjoying it, without worrying that it is a potential poison for our body. Happy times :)
Anyway 8 years ago I started experimenting with alternative diets (but that's a long story and I'll skip it) and about a year and a half ago I cut down on gluten. If you notice the choices you have in a city for a quick snack or a beverage you'll realise that the western civilisation is based on gluten, sugar, coffee and alcohol. And I avoid them all :)
Cooking at home, on the other hand gives you plenty of alternatives. Rice, buckwheat, millet and quinoa are some excellent gluten free foods, easy to prepare and very tasty. But the bread is a bit tricky to replace. There are a lot of gluten free flours but they are expensive and hard to find (at least in Greece).
After many tries Fotini (
The basic ingredients are just:
- Oat flakes
- Water
- A pinch of salt
- Olive oil
For the one I am showing today I added:
- Corn flour
- Linseed
- Black sesame
That's the beauty of that recipe, it is totally flexible. You can add any seed or flour you prefer or you just find handy! You can add more or less water, you can even bake it the double time and you won't ruin it, you'll just have different result!
The only thing that does matter is to have a non-stick baking sheet :)
I don't count the amount of water, I just add until I think it is OK. For 500g of oat flakes and 200g of corn flour, I added about 1 lt. of water. I made a small video clip so that you can see the texture by yourself.
An hour later at a normal baking temperature (around 180 C) it should be ready.
I left it then on a grating to cool off...
...before I cut it and start tasting! My favourite snack is to slice it in half and add oregano, olive oil and olives, all from our own harvest!
But I am sure you can come up with many more ways to enjoy it :)
And since this is a totally flexible recipe, I'll make a totally flexible interpretation of the rules of #MarketFriday by 
All the pictures and the words are mine.
Thank you for reading and if you want to know more about me you can check out my introduction post.
Commenting, upvoting and rebloging are highly appreciated!