No meat, No wheat

Posts tagged ‘the best gluten free bread I ever ate’

Bread Again; makes one very dense loaf

Bread for Shabbos Gluten free bread runs a wide gamut. I buy one of the popular commercially prepared brand in my supermarket’s frozen food section for an occasional sandwich or when I’m craving stuffing.  But delicious full flavored whole grain bread doesn’t really seem to exist for gluten free bread lovers like me. So I admit I was in intrigued by a recipe for a Life Changing Loaf of Bread that I read online, published by Sarah Britton under the title, mynewroots.org.  How could a loaf of bread change your life? Other than giving me back bread I can really enjoy, that is.  So while the title alone hooked me, more importantly, I had the ingredients on hand, and many times that’s all I need to create something new. This turns out to be an easy bread to prepare. I made only minor alterations, and found using the food processor cut down on the amount of preparation and clean up.  A word of caution: similar to making traditional yeasted bread, this loaf requires time for rising, or in this case, resting. I allowed two hours but you could allow more time if you’ve got it.  So if pressed for time, consider starting the bread the night before and then baking the next day.  I found this recipe was definitely worth making, as it yielded  a hearty multi grain loaf that encapsulates everything  I’ve ever enjoyed about bread: heavy, light, sweet, salty, and every manner of goodness and whole grain chewiness.  This is what I’d been missing since going wheat free-an explosion of nuts and seeds in each bite, a bread with texture and flavor. So for now, I have my favorite bread, at least until something else comes along to take it’s place. Bread should not be something that we have to do without just because we can’t eat gluten, and this bread is living proof. Finally, I’ve found bread worth making and bread worth eating.  A very dense loaf that requires flipping halfway through the baking process in order to cook thoroughly, this loaf is equal parts moist and dry, nutty and sweet, chewy and multi-textured, satisfying and filling. It was an incredible Shabbos treat this week that I enjoyed again and again: with a thin smear of avocado; a dollop of humous; a layer of almond butter, thin apple slices, and cinnamon.  I can’t tell you how glad I am that I found this.  I’m sure I’ll refer to this recipe often. I’m just sorry I forgot to snap a picture. Thank God: Bread Again, makes one big loaf Ingredients

  • 1 cup sunflower seeds
  • 1/2 cup ground flax seed meal                                         making bread
  • 1/2 cup coarsely ground almonds
  • 1+ 1/2 cup gluten free rolled oats
  • 2 T  chia seeds
  • 4 T psyllium seek husks
  • 1 t  grain sea salt
  • 1 T maple syrup
  • 3 T  melted coconut oil
  • 1+1/2 cup water

Supplies

  • Food Processor
  • Measuring cups and spoons
  • Spoon for stirring and spatula
  • Loaf pan

Directions Using the bottom blade of your food processor,  grind whole almonds into small pieces, but not uniform in size. Add sunflower, flax, psyllium and chia seeds. Add the salt, and oats.  Remove food processor from base, remove bottom blade, and add the maple syrup that has been whisked together with the water and coconut oil.  Mix until very thick, adding water by teaspoonfuls if too thick to stir. Put mixture into loaf pan and pat down the top until it is smooth. Allow the loaf to sit for at least 2 hours or even overnight. Preheat the over to 350 degrees, and bake for 20 minutes, then remove bread from pan and place it upside down directly on oven rack, baking for another 30-40 minutes. The bread should sound hollow when tapped. You should cool it completely before slicing.

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