Tag Archive for: bread with carb counting

Wholemeal gluten-free sandwich bread

The Secret to a Great Sandwich? The Bread! Without a doubt, the key to a great sandwich is the bread! When I made the Tuna Melt, one of the elements that truly made a difference was my Wholemeal Gluten-Free Sandwich Bread—a recipe carefully designed to ensure softness, flavor, and a balanced impact on blood sugar levels.

This bread is perfect not only for gooey, irresistible sandwiches but also for breakfasts, sweet or savoury toasts, and creative bruschettas. Its soft texture and slightly rustic flavor make it an excellent base for many preparations—try using it to make these Bruschette Assortment!

If you’re looking for a gluten-free bread that doesn’t crumble and stays soft even the next day, this is the recipe for you!

Wholemeal gluten-free sandwich bread

47.50g carbohydrates per 100g

ilaria-bertinelli-pane-a-cassetta-integrale

Ingredients for one loaf

  • 270 g Nutrifree Bread Mix Flour**
  • 250 g milk
  • 250 g water
  • 200 g Nutrifree Wholemeal Bread Mix Flour**
  • 30 g hemp flour*
  • 30 g extra virgin olive oil
  • 12 g fresh yeast
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

  1. In a planetary mixer, combine the flours. Dissolve the yeast in lukewarm water, then add it to the flours along with the milk.
  2. Mix at low speed for 2 minutes, then increase to high speed and mix for 4 more minutes.
  3. Add the salt and oil, ensuring they are well incorporated into the dough. Transfer the dough into a well-greased or non-stick sprayed sandwich bread mold (30×10 cm).
  4. Let the dough rise for at least 2 hours, or until it reaches almost the top of the mould.
  5. Bake in a preheated convection oven at 230°C for 45 minutes.
  6. Remove the bread from the mould immediately after taking it out of the oven.
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Baking time: Onion and anchovy flat bread

For a snack, an aperitif or to enrich the bread basket, try the Onion and anchovy flat bread.

Try a fibre-rich dough using not only wholemeal flour, but also soluble fibre i.einulinwhich is essential to reduce the glycaemic index of the preparation. The presence of a very simple filling of onions and anchovies also enriches the nutritional profile of the recipe: additional fibre from the onions and all the goodness of Omega 3 from the anchovies.

Since I had them available, I decided to try using Giarratane onions, the sweet, extra large Sicilian onions that are perfect when combined with tasty anchovies, for a truly mouth-watering result.

If you feel like turning on the oven and making Focaccia, try the Buckwheat and Corn Focaccia.

Onion and anchovy flat bread

carbohydrates 38.82g per 100g

schiaccia-di-cipolle-e-alici

Ingredients for a flat bread of 28cm diameter

  • 400g gluten free bread flour mix, brand Nutrifree** (for the version with gluten, see below)
  • 400g water
  • 400g onions
  • 60g brown rice flour*
  • 20 g inulin*
  • 20g buckwheat flour*
  • 10-12 anchovies in oil
  • 8g brewer’s yeast
  • 8g salt
  • extra virgin olive oil
  • dried oregano
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Dissolve the brewer’s yeast in the water.
  2. Place the flours and inulin in the bowl of a planetary mixer, start mixing and add the water with the yeast in a trickle; mix for 5 minutes at medium speed, then add the salt and 3 tablespoons of extra virgin olive oil, mixing for another 3-4 minutes.
  3. Form a ball with the dough, place it in a bowl and lightly grease the surface with extra virgin olive oil; cover with cling film and leave to rise until doubled in volume (approx. 2 hours).
  4. Meanwhile, slice the onions and slowly fry them in a non-stick pan with a little oil. Season with oregano, adjust salt and pepper and set aside.
  5. Divide the dough into two parts, one slightly larger to form the base of the flat bread: roll the dough out onto a sheet of baking paper and cover a baking tin at least 28 cm in diameter.
  6. Stuff with the onions left to cool and the chopped anchovies; cover the filling with a second disc of dough, pierce it with a fork and brush the surface with extra virgin olive oil.
  7. Bake in a convection oven preheated to 200°C for 30 minutes.

schiaccia-di-cipolle-e-alici

Version with gluten of Onion and anchovy flat bread

For the dough, replace the Nutrifree flour, rice flour and buckwheat flour with 500g of all-purpose flour and mix it with 330g of water. The preparation and filling remain unchanged.

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Amazing gluten-free Crispy wholemeal bread

Our needs are a constant challenge, especially when it comes to bread because gluten-free and wholemeal bread are hard to find on the market: so here is my favourite recipe for a crispy gluten-free wholemeal bread that will win you over immediately.

One ingredient I can no longer do without is chia seeds, in my case Salbachia, a type of light-coloured chia, which you will barely be able to make out in the finished dough, but which will give the inside of the bread a nice, even texture and prevent it from crumbling, as often happens in gluten-free bread.

If you really want an extraordinary result, bake the bread in a cast iron casserole dish, I use my inseparable Le Creuset: the crunching of the crust of the bread will be music to your ears!

If you have time to spare, also try the low-yeast version of the Crispbread casserole.

Crispy wholemeal bread

52.49g carbohydrates per 100g

Ingredients for 2 loaves

  • 700g water
  • 600g flour mix for bread, brand Nutrifree**
  • 240g wholemeal flour mix for bread, brand Nutrifree**
  • 60g wholemeal rice flour*
  • 60g buckwheat flour*
  • 40g light-coloured chia seeds* (soaked in 100g water)
  • 30g extra virgin olive oil
  • 25g brewer’s yeast
  • 10g salt
  • rice flour for dusting
  • oil for brushing (only for oven baking, without casserole)

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Put the chia seeds in a bowl and cover them with 100g water; stir them occasionally and after about 15 minutes a thick mucilage will have formed.
  2. Place all the flours in the bowl of a planetary mixer.
  3. Dissolve the brewer’s yeast in the 700g water and gradually add it to the flours in the planetary mixer while mixing at medium speed. Also add the chia mucilage and continue stirring. After 5 minutes, add the oil and salt and stir for another 5 minutes.
  4. Place the dough on a cutting board lightly dusted with rice flour and, with the help of a dusting of flour, flatten it slightly to form a kind of rectangle. Let the dough rest for 10-15 minutes.
  5. Divide the dough in half, wrap it lightly to form a kind of cylinder and place it to rise in a slightly elongated bamboo bread basket. Cover it with a tea towel and let it rise for at least 1.5 hours in a warm place. If you bake the bread directly in the oven and not in a casserole dish, I recommend dividing the dough into 4 loaves, which you can either let rise inside round leavening baskets or in a bowl lined with a lightly floured cloth napkin.
  6. If you bake the bread inside a casserole dish, place it in the oven and preheat to 230°C. When the oven has reached temperature, remove the casserole dish from the oven carefully, flip the bread into it, close it with the lid and bake for 45 minutes. After this time, remove the lid and leave in the oven for another 10-15 minutes.
  7. If you bake the bread directly in the oven, preheat the convection oven to 200°C, turn the bread onto a baking tray covered with baking paper, brush the surface with extra virgin olive oil and bake for 45 minutes (the 4 loaves) or 1 hour (the 2 long loaves).
Le 4 pagnotte di pane integrale

The 4 wholemeal bread loaves

Version with gluten of Crispy wholemeal bread

Replace the Nutrifree bread flours with two wheat flours, and mix them with about 600g water.

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Bread loaf with sausage and asparagus

Are you in the mood for something tasty, fragrant and irresistible? Try this bread loaf with sausage and asparagus, perfect for a snack or to bring cheers to a meal.

You can also replace the asparagus with another seasonal vegetable, making sure to cook it lightly before inserting it into the bread, as baking it inside the dough may not be enough to get it perfectly cooked.

Use this dough also to make delicious gluten-free wholemeal rolls: they will be perfect for stuffing later or for scooping up the sauce in a meat dish, such as Gulash.

Bread loaf with sausage and asparagus

34g carbohydrates per 100g

Ingredients for the dough

  • 420g flour mix for bread, brand Nutrifree**
  • 350g water
  • 60g buckwheat flour*
  • 40g extra virgin olive oil
  • 12g brewer’s yeast
  • flour for dusting
  • salt

Ingredients for stuffing

  • 250g sausage*
  • 200g fresh or frozen asparagus
  • 100g white wine
  • 70g caciotta-type cheese
  • 1 egg
  • 1 teaspoon of poppy seeds
  • Poppy seeds
  • lemon rind
  • chili
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Place the Nutrifree flour and buckwheat flour in a planetary mixer. Start mixing by pouring the water in which you have dissolved the brewer’s yeast. Mix for a few minutes, then add the extra virgin olive oil and continue mixing for at least 5 minutes at medium speed. Finally add salt, mix for another 2-3 minutes, then place the dough on a Teflon cutting board lightly dusted with rice flour and let it rest for the time needed to prepare the filling.
  2. Place the asparagus in a non-stick pan with a little extra virgin olive oil and a pinch of salt and cook.
  3. Crumble the sausage in a non-stick pan and brown it with the fennel seeds; deglaze with white wine and when it has evaporated, season with a grating of lemon zest and a pinch of chilli pepper; cook then remove from the heat.
  4. Roll out the bread dough to form a rectangle of approximately 45 x 25cm. Lay the asparagus in the centre of the rectangle forming a horizontal strip up to about 2cm from the side edges, cover with the sausage and top with the pieces of caciotta cheese. Fold the rectangle in a wallet shape over the filling and seal the ends.
  5. Brush the loaf with beaten egg, sprinkle with poppy seeds and leave to rise in a warm place for about 2 hours or until doubled in volume.
  6. Bake in a convection oven preheated to 200°C for 50 minutes.

filone di pane con salsiccia e asparagi

Version with gluten of Bread loaf with sausage and asparagus

Replace the Nutrifree flour with an equal amount of wheat flour and reduce the amount of water to obtain a firm dough.

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