Protein-Rich Nettle Bread – GF

This is the same dough as in the gluten-free Pizza Crust. The variety of protein-rich flours might seem a bit overwhelming, but you can just pick one protein-rich flour to suit your taste along with rice flour that gives the fluffiness for the dough. Psyllium, Xanthan and Arrowroot give some viscosity (to replace gluten).

Dry ingredients make altogether about 8 dl (3.2 cups), water about 4 dl (1.6 cups) and 7 grams of dried yeast.

Stinging Nettle is high in iron and folate which is a group B vitamin, often hard to find in foods but in abundance in nettle.

Some health benefits of a stinging nettle are its ability to improve metabolic efficiency, boost immune health, improve energy levels, manage menstruation, minimize menopausal symptoms, heal skin conditions, protect kidney and gallbladder health, lower inflammation, increase muscle mass, regulate hormonal activity, prevent diabetes, lower blood pressure, soothe haemorrhoids, and improve respiratory conditions.

Stinging nettle is also known for its ability to improve the nutrient uptake efficiency in the gut and ensure that the digestive processes run smoothly, thereby preventing the accumulation of dangerous toxins. It also stimulates the lymphatic system, helping the body to remove excess toxins from the kidneys as well.

Nutrition

Calories

1785 cal

Fat

26 g

Carbs

340 g

Protein

43 g
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Protein-Rich Nettle Bread – Gluten-Free
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Ingredients

  • 1.5 dl (0.6 cups) Chickpea flour
  • 1.5 dl (0.6 cups) Quinoa flour
  • 1.5 dl (0.6 cups) Lupine flour
  • 2 dl (0.8 cups) Rice flour, whole grain
  • 1 tablespoon Psyllium Husk
  • 1 tablespoon Arrowroot
  • 1 teaspoon Xanthan gum
  • 1 teaspoon Himalayan salt
  • 1 tablespoon Nettle leaf powder
  • 1 tablespoon Olive oil
  • 4 dl (1.6 cups) Water
  • 7 grams Dried Yeast (1 pouch)
  • 1 teaspoon Maple syrup (for the yeast to digest)

Instructions

  1. Add the yeast to the warm water (make sure it's 42 Celsius!) together with Maple syrup and let it stand for 10 minutes for it to activate and "bubble". The sugar of the syrup will be digested by the yeast.
  2. Combine the dry ingredients while waiting and after ten minutes mix with the yeast-water and olive oil.
  3. The dough is quite moist, so it might be easier to work the dough with a kitchenaid mixed (with the dough hooks) a few minutes than by kneading by hands.
  4. Set the dough aside in a warm place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
  5. Use enough flour to roll the crust if the dough is still moist.
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