4 DAO – That’s all the histmine degrading enzym I have in “this turn”. In better day i have 7. That’s mean i’m really intolerant to histamine. I can’t eat in restaurants or buy preserved food in the market, so i have to plan the menu for a whole week and i cook and bake at home. It makes me so fascinated to find some new ingredients and i always keep in stock some biscuits. All my recipes are gluten-, lactose-, and sugarfree and they have very low or zero histamine index. Also i use slow carb ingredients and buy mostly everything without packaging. ‘But what do you eat then?!’ asks my grandma’. I’ll show you! 🙂
*My favourite daily bread*
I love this recipe because it never makes me dissappointed! Always gives the same taste!
- 200 g whole grain brown rice flour
- 150 g glutenfree oat flour
- 2 teaspoon dry yeast
- 2 tablespoon psyllium seed husks
- 1 tbs salt
- 2-3 tbs linseed or chia seed (optional)
- warm water
Mix all the ingredients in a big bowl and gives as much warm water as needed to get a softer dough. (Not kneadable yet!) Use a wooden spoon to stir the mixture until well combined, than cover with damp tea towel. Set a side in a warm, draught-free place to prove for 45 min. until the dough has almost doubled in size. Turn the oven to 180C. Gives as much brown rice flour as needed to be kneadable. Knead a bread form. Brush an iron pot or a jena bowl with oil and place the dough in it. Put the topper on and put it to the oven for 1 hour. After an hour take off the topper (be carefull with your hands!!!) and bake 15 min. more. Let it cool on a grid.