Which cereals are gluten-free?
Gluten-free cereals are:
Rice, corn ,soy, beans, lentils, chickpeas, millet, buckwheat, amaranth, quinoa
All these grains can be ground with the
Salzburg Grain Mill MT 5
and the mill
can be ground.
Good to know:
The baking properties of home-milled flours from wheat, rye and barley differ from the “purchased” ready-mix flours you have been using.
These gluten-free flours also have a different baking behavior, since the so-called “gluten” (= the gluten) is missing. Various binders (lupine flour, locust bean gum, guar gum, etc.) can be used to compensate for this deficit.
In addition, gluten-free bread cannot be stored for as long as “normal” bread.
The taste of gluten-free bread is naturally somewhat different. But with a little practice and trial and error, you too will find recipes that will convince and delight you and your family.
Foods containing gluten and gluten-free foods should be kept strictly separate.
You should also always grind only gluten-free grains with your Salzburg grain mill. Therefore, make sure that no one starts your mill without your knowledge.
3 eggs, 300 g polenta, 180 g corn flour, 200 g yogurt, 200 g milk, 100g sunflower oil, 1 pkg. Baking powder, 300 g sheep cheese, salt.
Mix all ingredients together. Crumble the feta cheese and stir it in as well. Pour everything into a rectangular , greased baking dish.
At 180 degrees C min. 40 min. bake.
Mixed grain bread:
200 g rice flour, 150 g corn flour, 150 g buckwheat flour, 2 tsp guar gum as binder. 1 tsp. ground psyllium, 1 pkg. Dry yeast, 1 pinch of salt, 1 pinch of sugar, 1 dash of apple cider vinegar, 2 tablespoons of canola oil, 500 ml of lukewarm water, some oil for brushing.
Grind and mix the individual flours with the Salzburger Grain Mill MAX or MT 5. Stir in salt, sugar, psyllium and yeast. Then knead well with water, vinegar and oil until a tough dough is formed.
Grease a loaf pan, pour in the batter and smooth it out. Cover with a damp cloth and place in a warm place min. 30 min let go
Then bake the bread in a preheated oven 220 degrees C for 10 min. pre-bake, then reduce the temperature to 200 degrees C and bake for approx. 50 min. Bake out. 10 min. brush with oil before the end of the baking time. Remove the bread and let it cool on a wire rack.
You can sprinkle the bread with a handful of nuts or seeds, or replace the water with buttermilk or yogurt to vary.
To prevent the bread from drying out during baking, you can place a container of liquid in the oven during baking.
Millet mixed bread:
200 g rice flour, 150 g finely ground millet, 150 g soy flour, 100 g finely ground amaranth, 100 g ground sunflower seeds (only sunflower seeds cannot be ground with the Salzburg Grain Mill because they are too oily – grind mixed with rice if necessary), 2 tsp. salt, 1 tsp. sugar, 1 1/2 pkg. baking powder, 1 teaspoon of caraway seeds, 1 teaspoon of spice mix for bread, 700 ml of lukewarm, non-carbonated mineral water).
Mix all dry ingredients with the baking powder. Add the mineral water and knead into a tough dough. Pour into a baking pan lined with baking paper or greased and bake in the preheated oven for approx. 80 min. bake at 200 degrees C. Place a container of liquid in the oven. After baking, let cool on a wire rack.
Almond sponge cake with peach
3 eggs, 3 tablespoons water, 150 g sugar, 1 vanilla sugar, 150 g ground almonds, 50 g cornstarch, 4 peaches, fresh or canned.
Beat the eggs with the water, sugar and vanilla sugar. Sift the flour over the top. Spread the dough on a baking tray lined with baking paper.
Peel and cut the peaches into wedges and place them on the dough. Bake at 175 degrees for about 25 minutes.
Crispy corn cakes
Grind 1/2 cup cornmeal medium fine with the Salzburg Grain Mill MAX or MT 5.
1 cup boiling hot water, 2 tablespoons oil, rice flour or other flour, a little salt.
Mix the corn flour with the hot water and oil, add a little salt and enough rice flour to make a firm dough. Roll out very thin patties and bake in a suitable pan without fat. Turn over repeatedly.
Make sure the heat is not too high, as the patties easily get too dark!
Spaetzle from chickpeas
Grinding chickpeas is not such a simple matter, but it can be done well with the Salzburger Grain Mill MT 5 or with the Grain Mill MAX.
A mill designed to grind the large hard grains needs a powerful motor and a large grinding stone.
Sift 300 g of chickpea flour into a bowl and make a dough with 120 g of water, 3 eggs and a little salt. Allow dough to swell briefly.
Make spaetzle as usual. Simmer in enough boiling salted water for about 1 minute. When the spaetzle have the right firmness, give out and drain.
Finely grind millet with the Salzburg grain mill. Cream 20 g of curd cheese with one egg yolk, a little salt, some grated nutmeg and a little pepper with about 3 – 4 tablespoons of butter. Mix in the finely ground millet. Allow the whole to swell for 30 minutes.
Beat the egg whites until stiff and mix into the mixture.
Use a suitable spoon to form the nokers in the size you desire.
You can then place the dumplings in a vegetable soup you have made when it is at a gentle boil and let it steep, covered, without heat for about 10 – 15 minutes.
Before serving, you can add fresh herbs from the garden.