Gluten free bread with millet and buckwheat

This bread for me has a pretty nice flavour, as well as decent loft and texture. I've played around with different combinations of millet and sorghum, but for us right now, this millet and buckwheat combo is hitting the spot.

With non-gluten flours you can't make a kneadable dough like you do with wheat flours. You'll make a sticky, stiff batter that you'll scoop into a pan. It will rise a little, not tremendously, but adequately. My kiddo adores this toasted. I had some with almond butter yesterday and thought it was very tasty.

equipment:

loaf pan -- prepared with oil/parchment etc

mixing bowls

mixing spoon

measuring cups

measuring spoons

oven

ingredients:

a

1 1/2 cups warm water

1/4 cup coconut sugar

1 tbsp yeast

b

1 cup millet flour

1 cup buckwheat flour

1/2 cup tapioca starch

1 tsp sea salt

2 tsp xanthan gum

directions:

1. put the ingredients from part A together and combine. set aside to let the yeast proof

2. put the ingredients from part B in a bowl and mix well

3. add part A to part B and thoroughly combine

4. scoop the batter into a prepared loaf pan

5. cover and let rise for 2 hours in a warm location

6. bake uncovered at 345 for 60 minutes

7. remove from the pan and let cool before cutting

Vegan Gluten-Free Cassava Cake

You may or may not know that tapioca is a starch from cassava, and is an excellent prebiotic. Additionally, it's a delightful way to add springy texture to gluten-free baked goods. Amazing. We love it. And then I heard about cassava flour, and it's not the starch, but rather the whole cassava root dried and ground, and relatively unprocessed.  And by reputation, quite delightful.

I decided to try a very very simple cake, using mainly just millet and cassava, coconut sugar, water, and avocado oil.

I was sent a Paderno professional 8 inch square pan by Canadian Tire to test for them for their #TestedForLifeinCanada programme, and wanted to see how it would fare on a basic gluten free vegan cake.

equipment:

measuring cups
measuring spoons
oven
mixing bowls
mixing spoon
whisk
Paderno Professional 8 inch square pan


ingredients:

A
1 cup millet flour
1 cup Otto's Cassava flour
1/2 tsp ground tonka bean
2 tsp xanthan gum
1/2 tsp sea salt
1 tsp baking soda
1 tsp cream of tartar

B
2 cups water
1/4 cup avocado oil
1 cup coconut sugar
1 tsp vanilla extract
2 tbsp apple cider vinegar

C
2 tbsp coconut sugar


directions:

1. add the dry ingredients from part A to a bowl, and stir until they are completely combined
2. add the wet ingredients from part B to a bowl, and stir with a whisk until they are completely combined
3. add part B to part A, mixing until completely combined
4. pour into a prepared pan
5. sprinkle with coconut sugar
6. bake at 345 for 45 minutes

Basic Babycakes -- gluten free, nut-free, and vegan

These are our go to little baby cakes at the moment. They are sweet and satisfying, and depending how you dress them up, can pass for villainous or virtuous. For a hallowe'en treat, I mixed in some chocolate chips, and put a mini pumpkin-flavoured marshmallow in the middle of each one -- which oozed out of some of them like a ghostly apparition. Gluten free, nut free, and vegan, these are a simple and delightful little treat. 

p.s.a. : also good with chocolate chips!!:

equipment needed:

muffin/cupcake cups
mixing bowl
mixing spoon
measuring cups
measuring spoons
oven


ingredients:

a)
1 cup millet flour
1 cup buckwheat flour
1/2 cup tapioca starch
2 tsp xanthan gum

b)
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar

c)
1 cup coconut sugar
1/4 cup coconut nectar
2 tbsp apple cider vinegar
1 tsp vanilla extract

d)
1/2 cup avocado oil (melted coconut oil is also great, but cakes made with coconut oil will be harder when they come out of the fridge, and will need some time to warm up)
1 1/2 cup water

e)
1 cup of chocolate chips (Optional)

f)
24 mini marshmallows (optional)

directions:

preheat the oven to 345 degrees
1. combine the ingredients from part d and set aside
2. in a bowl, mix the ingredients from a) and b) -- thoroughly combine
3. stir c) and d) together
4. mix the wet and dry ingredients together -- I like to use a whisk
5. stir in the chocolate chips
6. scoop  a little of the batter into the silicone cupcake cups. If using, put a mini marshmallow in the centre of each, and top with more batter. If not using mini marshmallows, just divide the batter evenly between 24 cups
7. bake at 345 for 30 to 35 minutes, or until the cupcakes feel springy and a little firm when pressed gently
8. when cool, remove from the silicone cups (if using) and store in an airtight container in the fridge


makes 24 small baby cakes