Here in MoaAlm we are extremely lucky to have bakery not far away where we get some delicious homemade breads. The East Tirolean Austrian classic farm house Bauernbrot is one of our favourites, flavoured with rye flour and caraway seeds. Crunchy on the outside and really soft in the centre, who doesn’t enjoy toast with some delicious dips on top or just nice vegan butter.
The village, where we are based of Kals am Grossglockner there are still 56 traditional watermills. Together with the Hohe Tauern National Park, the Kals community have succeeded in preserving six of these wooden buildings, some which are over 250 years old. Today they are protected as historic monuments. The Stockmühle (water mill) is the oldest form of mill. In summer, the traditional Kals Mill Festival take place. All the mills are in operation, the millers grind corn, bread is baked and typical traditional dishes are offered. What a perfect way to combine this festival with a picnic after hiking in the Alps!
But from time to time we get people who come to us with gluten allergies, intolerances or just sheer preferences not to eat it.
We are not nutritionists but we know for sure that our western societies diet is full of gluten. As with everything, it’s only good in moderation.
Gluten is a group of proteins found in wheat, barley, rye, malt, brewer’s yeast, wheat starch, and wheat derivatives like wheat berries, durum, emmer, semolina, spelt, and farina. Gluten is really everywhere. But just because it’s trendy doesn’t mean it’s always bad for you.
Somebody who has a very strong allergy is called celiac. Celiac disease is the most serious form of allergy to gluten, affecting 1 in 100 people, most of who don’t know they have it. Milder forms of irritation, like wheat allergy and gluten sensitivity, are even more widespread.
However, just because something is gluten-free doesn’t make it healthy. Many gluten-free products are over-processed and filled with toxic sugars, fats, chemicals, additives, and preservatives. Read your labels and eat as many fresh foods as possible. This is why at MoaAlm we prefer to follow a plant based menu to try to limit as much processed food as we can.
Experimenting with different recipes we have finally found a very easy and delicious gluten free buckwheat bread recipe that is loved by our gluten-free guests.
Gluten Free Buckwheat Bread
• 1tbsp of flax seed + 3tbsp water (to replace egg)
• 150 g pureed apple
• 130 g buckwheat flour
• Pinch of salt
• 2 tsp of baking soda
• 1 tsp caraway seeds
• 10 g flaxseed meal
Mix the flax seed with water and keep it aside for 10-15 minutes until it becomes gooey like an egg.
Mix all the dry ingredients together.
Then blend the flax seed ‘egg’ together with pureed apple and combine both mixtures together.
We like to decorate the bread with sunflower or pumpkin seeds on top.
Bake it in 170 c oven for 55-60 minutes.
For some ideas of our favourite spreads to add to our freshly baked bread then check out our savoury breakfast spreads.