Fonio Bread Gluten-Free
During my constant search for fulfilling gluten-free options for my family and clients, I came across Fonio. Fonio is broadly used in African countries, and it is a very nutritious seed-like grain. Perfect for guts that need to be off gluten. Fonio bread broadens the gluten-free diet, and it gives one more high-quality option to ordinary gluten bread.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- Ready in60
- Yield1 loaf
- 2 cups of fonio flour
- 6 eggs
- 1 teaspoon of baking soda
- 1/2 teaspoon of celtic sea salt or less if low salt diet
- 1 teaspoon of organic dry rosemary
- black cumin seeds to your liking to decorate (they are also called black sesame seeds or nigella sativa seeds).
- 2/3 of a cup of water
- the juice of two limes
To line or grease the baking pan
- Parchment paper, or coconut oil, or butter.
Preheat the oven to 180 oC or 350 oF.
Set up all your ingredients on the counter.
Line a 1.5 pound bread-baking-dish with parchment paper, or grease it with coconut oil. Or butter it.
Add the fonio flour to the Kichen Aid mixer or processor.
Add the baking soda, rosemary herbs and salt.
After adding all the dry ingredients, run the Kitchen Aid or processor in low. If using the Kitchen Aid, about level 2.
Start adding the eggs one by one.
Add the lime juice.
Then add 2/3 of a cup of water slowly on a stream while the processor is running.
At this point you should have a soft dough consistency. Add the dough to the bread-baking-dish, and shape the dough in the form of a bread. Shape by pushing the edges lower than the center.
Sprinkle black cumin seeds to your liking.
Bake for 45 minutes at 180 oC or 350 oF.
Enjoy this bread immediately after baking. Add some butter or other spread. It works well accompanied with soups, milk, alternative kinds of milk or tea.