The gluten free diet has gained enormous popularity in recent years with many of us switching to grain/gluten free bread as a health conscious decision, choosing natural ingredients rather than products full of chemicals and additives. In our current times of wheat shortages, can Ibiza’s bakers succeed in this technically challenging process? The answer is YES!
Pam Pam at Cardamon Kitchens, Siesta
Vegan, gluten free bread made with love and featuring an array of premium organic ingredients by Paula Fischbein Moliner.
Stockists: La Choza in Santa Gertrudis, Can Curune in San Joan and Natural Point in Santa Eulalia.
Pan D’dor, Santa Eulalia
The go-to place for all bread and pastries in the north east. Their 100% buckwheat and sourdough organic ingredients are made with an authentic natural fermentation process – that has been in the family for generations.
Polen, Santa Gertrudis
An Aladdin’s Cave of all things wonderfully healthy. Made by the bakers Forn des Port, this buckwheat and rice sourdough bread has a beautiful dense and sponge-like texture. Perfect for toasting.
Una cueva de Aladino llena de alimentos maravillosamente saludables.
Pantastic – Ibiza Town
Pre-made to order, this is the talk of Ibiza right now! Fermented overnight, this incredible organic brown rice and buckwheat bread has an air-like texture.
SUPER SEEDED, IBIZA ALMOND ROSEMARY BREAD
Recipe by @LoveFoodIbiza
If you are looking for a super nutritious, gluten-free alternative, this is it. Packed full of nuts, seeds and whole grains, it’s a super powerhouse of protein and fibre. All the ingredients are pre-soaked for optimal nutrition and digestion. This bread makes the perfect healthy toast.
INGREDIENTS
•130g sunflower seed kernels
•90g flax seeds
•2 tablespoons chia seeds
•65g almonds chopped
•2 sprigs fresh Rosemary chopped
•145g organic oats
•3 tablespoons psyllium seed powder
•1/2 tsp sea salt
•1/2 tsp garlic powder
•2 teaspoon honey or agave syrup
•3 tablespoons light olive oil
•350ml water
METHOD
1. Preheat oven to 175° C. Line a loaf tin with baking paper.
2. In a bowl combine all dry ingredients. In a measuring jug whisk syrup, oil, and water together. Add this to the dry ingredients and mix very well then pour into the loaf tin and smooth over. Leave the raw mixture to rest least 3 hours or even overnight
3. Place loaf tin in the oven and bake for 20 minutes. Remove from the tin and place it upside down directly on the rack and bake for another 30 to 40 minutes. Let cool completely before slicing.
