So, due to some digestive peculiarities in our house hold, we've been toying with this gluten-free bread. I'm not a huge fan of the rice-flour breads etc, so here's something with moistness and flavour that we enjoy for sandwiches and toast. In order for it to be school-able, we've gone the sunflower seed flour route this time. A little carob adds darkness and depth, and I threw in some pea protein powder for extra ooooooooomph.
I just ate a piece spread with coconut oil for fun. Some people like butter. It's also good plain, and I love it with almond butter.
This bread is more cake-like in texture, and is quite moist, but can slice thinly and do all the fancy dance-steps your usual loaf might undertake when your back is turned.
2 cups water
2 tbsp apple cider vinegar
1 tsp sea salt
1/4 cup finely ground chia seeds
1/2 cup ground hemp hearts
2 tbsp arrowroot flour
1/2 tsp xanthan gum
4 tbsp carob powder
(2 tbsp pea protein powder)
2 cups sunflower seed flour
3/4 cup coconut flour
1 tsp baking soda
1/4 cup whole black chia seeds
1. combine the water and vinegar
2. add in the salt, chia, hemp, arrowroot, xanthan, carob, and pea protein, and either whisk or use a hand blender. Xanthan gum is a tricky bastard if you are not careful. Slimy and clumpy? Ick. Mix that sass-monster in.
3. Add the flours and baking soda, and mix with a spoon
4. Finally stir in your whole chia seeds
5. put into a loaf pan that has been lined with parchment
6. shape the loaf
7. bake at 345 for 90 minutes
8. dehydrate at 200 for 3 hours, removing from the pan after 1 hour
(I do 2 loaves at once so as not to run the oven for this long for just 1.)
345 for 90 minutes
200 for 180 minutes