Nourishing Meals: Gluten- Free Bread (xanthan- free, vegan). Today I have a very unique recipe to share. A gluten- free bread recipe that needs to be kneaded! It is made of whole grain flours and is also free of xanthan gum, starches, nuts, eggs, and dairy. Last August I began creating kneadable dinner rolls and braided bread free of the above mentioned ingredients. But something was missing. You see, I grew up making whole wheat bread from scratch with my mother. Gluten free bread is a staple of our diet. When John first started a gluten free diet we searched through grocery store after grocery store hunting the elusive frozen. At So Good Gluten Free Foods we are pleased to offer our gluten free foods direct to you. By ordering our Gluten Free Foods online you are ensured of getting the. When I was two years old I was at the counter kneading bread. In high school I would bake my own bread for sandwiches. I have missed the feel of bread dough. A few months ago I decided to try adding psyllium husk to my bread to see what would happen.. I was already using ground chia seeds, which help to hold moisture and bind everything together. Today I have a very unique recipe to share. A gluten-free bread recipe that needs to be kneaded! It is made of whole grain flours and is also free of xanthan gum. But the combination of psyllium husk and ground chia works wonders! Psyllium is a fiber that is used in colon cleansing. It also works wonders on lowering cholesterol levels. It can be found on amazon. Be sure to look for . See the tip at the bottom of the recipe for grinding them. If you try this bread, I would love your feedback in a comment below. Or, you could even upload a photo to our Facebook Page! I have many more kneadable gluten- free, xanthan- free, vegan bread recipes in my book, Nourishing Meals. Wheat & Gluten-Free, Moist, Rich Nutty Flavor, Great for Toast & Snacks. After multiple tests I finally perfected my gluten free sourdough bread recipe. It's not hard to make, just takes a bit of time waiting on the sourdough. I love this bread! I tried the Soft Sandwich bread first and really liked it. It had great flavor and texture, After a dozen attemps (fiddling with it a bit to adjust. For people who don't have celiac disease or a gluten allergy, leave the GF stuff on the shelf, say all five experts. Enjoyable." "Looks real, and tastes a little bit sweet." "Sweet, but with a great texture.". Some examples include Buckwheat Cinnamon Raisin Bread, Everyday Sandwich Bread, and Sourdough Teff Bread! Enjoy! Farmhouse Seed Bread. There are so many variations to this bread. I've made it into an Olive- Rosemary bread using 1 cup pitted kalamata olive sliced thin and 2 to 4 tablespoons chopped fresh rosemary. You could also try a Garlic- Seed bread by adding in chopped fresh garlic and seeds. I am sure there are many more variations. If you have a corn allergy, try replacing the cornmeal with almond meal. I have made this bread with many different flour combinations so feel free to experiment, but this one is my favorite for flavor and texture. The bread gets its crusty crust from being baked on a stone pan with a pan of water on the lower oven rack. The steam from the water helps to form the crust. The bread will be a little gummy hot out of the oven so be sure to let it cool a bit before cutting into it. Slice it and serve with a good quality olive oil for dipping. It is also delicious spread with either almond butter or hummus! Wet Ingredients: 2 . Add the yeast and teaspoon of maple syrup, whisk together. Let rest for 5 to 1. The mixture should get foamy or bubbly. If not, dump it out and start over. While the yeast is activating, mix together the dry ingredients in a large bowl. After the yeast is activated whisk in the olive oil, maple syrup, ground chia seeds, and psyllium husks into the water- yeast mixture. Let stand for 2 to 3 minutes (not any longer) to let the chia and psyllium release their gelatinous substances. Whisk again. Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a floured wooden board to incorporate the flour. Add more teff and sorghum flours, a little at a time, until the dough holds together and isn’t too sticky (about . Don’t add too much flour, otherwise the dough will become very dense; it should still be slightly sticky. Form dough into a ball, place back into the large bowl, and cover with a damp towel. Place in a warm spot to rise. I like to place the bowl over a pot of warm water. Let dough rise for an hour or until doubled in size. Rising time will depend on the temperature of the environment around the dough. After the dough has risen, place a pizza stone in your oven. Preheat the oven to 4. F. Place a pan of water on the bottom rack of the oven (the one beneath the pizza stone). I usually use an 8 x 8- inch glass pan filled . Knead the dough for about a minute. Then form into a round ball. Place on a square of parchment paper and use a sharp knife to cut a shallow “tic- tac- toe” pattern on the top. Drizzle with olive oil and sprinkle with poppy seeds and sesame seeds. Let rise for about 3. Carefully lift the parchment paper with the risen loaf and place it onto the stone in the oven. Bake for about 4. Remove from oven and let cool 3. The bread will be very gummy hot out of the oven. The texture is perfect once cooled. It reminds me of a hearty whole wheat bread. More Xanthan- Free Baking Recipes: Follow me on Facebook. Follow me on Twitter. Follow me on Instagram. Wheat Free Bread.
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November 2017
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