You can use rolled oats to make oat flour at home. Blend the oats until they reach a fine, flour-like consistency. This usually takes about 1-2 minutes depending on your blender or food processor. If you want a very smooth flour, you can sift the ground oats through a fine mesh sieve to remove any larger pieces that didn't grind finely enough.
Binding Agent: It helps bind the ingredients together, providing structure and stability to the bread in the absence of gluten.
Moisture Retention: Psyllium husk retains moisture, which helps keep the bread moist and prevents it from becoming dry or crumbly.
It enhances the texture of the bread, contributing to a softer and more elastic crumb, mimicking the qualities of gluten.
It aids in the rise of the bread by trapping air bubbles, which helps the bread achieve a better volume and a lighter texture.
Psyllium husk adds fiber to the bread, which contributes to a higher fiber content and improved digestive health.
Water, up to
500 ml
We will add water based on the amount absorbed by the lentils while soaking, aiming to reach a total of 500 grams of mixture.
Salt
6 gr
1 teaspoon
Baking Powder
14 gr
2 teaspoons
After adding baking powder to the batter, you should bake the bread as soon as possible. Baking powder starts reacting and producing carbon dioxide immediately upon being mixed with the wet ingredients. This reaction helps the batter rise, so if you wait too long, the effectiveness of the baking powder can diminish, leading to less leavening and a denser bread. Ideally, you should aim to transfer the batter to the baking pan and put it in the oven within 5 minutes after mixing in the baking powder. This timing helps ensure that the bread rises properly and has the desired texture and volume.
Vegetable Oil
50 ml
1/4 cup
You can use any mild-flavored oil, such as coconut oil, extra virgin olive oil, grapeseed oil, or avocado oil, will do.