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

gluten free bread V2.0 -- our simplest vegan loaf

Bread. What can I say? It's never been my jam, but I know most people love it. By most people I mean, like everyone in the world except me. Or maybe just everyone in my world. So for me going gluten free is no big. It's like here eat some nuts and seeds with your avocado and vegetables. And then my son going gluten-free (and incidentally and coincidentally a whole host of problems going away), and cue his sad sad sad face. He wants toast. He wants bread fingers to dip in his soup. He wants a pb and j sammie. Sigh.

So, gluten-free bread.

Well, version 1 was in a word terrible. The birds and squirrels didn't mind it though.

But this one, version 2, has my son's blessing. He will eat this forever for the rest of his life even if he can ever eat gluten again. This one is so good he'll eat it everyday. Toasted, souped, sammied ... you name it. His sad face has gone gone gone.

Yay!!

equipment needed:

oven
prepared loaf pan
mixing bowls
mixing spoon
measuring cup
measuring spoon


ingredients:

a)
1 cup sorghum flour
1 cup buckwheat flour
1/2 cup tapioca starch
2 tsp xanthan gum
1 tsp sea salt
1 tbsp psyllium husk

b)
1 1/2 cups water 

1/4 cup coconut sugar

1 tbsp bread yeast

directions:
1. combine b) and set aside
2. in a larger bowl, mix together all the ingredients from a). You'll want to make sure they are very very well distributed. There are some magical ingredients in here that won't mix well if they are clumped together when water is added.
3. add part b) to part a) and stir quickly and efficient until completely combined
4. scoop into a prepared loaf pan, and smooth the top
5. let rise covered for 1 1/2 to 2 hours
6. bake at 345 degrees for 1 hour
7. turn out onto a cooling rack
8. when fully cool, store in an airtight package in the fridge

gluten free bread v 4.0

My son is a bread lover. And because of a variety of health issues, he has had to go gluten-free, to his chagrin. However, this rather credible loaf makes things a little easier. This is version 4, and it's got a wonderful texture. He also loves version 2. This one has chia, which makes this bread a little more suitable for use by people who have blood sugar issues. This bread dough doesn't have the same texture as gluten-containing bread. You have to scoop it into the bread pan as a sticky mass instead of as a clammy, well-behave dough ball. However, it rises well enough to become nicely spongey, and developed a pleasing crust when baked. The taste is enjoyable, and it toasts up beautifully. Finally, it mixes up in just a few minutes, and is very easy to make.

equipment needed:

oven
loaf pan

ingredients:

a)
1 1/2 cups warm water
1/4 cup coconut sugar
1 tbsp bread yeast

b)
1 cup sorghum flour
1 1/4 cup buckwheat flour
1/2 cup tapioca starch
1/4 cup ground chia seeds

c)
1 1/2 tsp sea salt
2 tsp xanthan gum
1 tbsp psyllium husk powder


directions:

1. combine the ingredients from a) and set aside
2. in a larger bowl, combine b) and c), and mix until completely and evenly dispersed
3. when a) has foamed up, add it to the mixture of b) and c), and mix quickly and well
4. put the resulting stiff batter into a prepared loaf pan, and smooth the top of it
5. cover it and let it rise for 1 1/2 or 2 hours
6. bake at 345 for 1 hour
7. turn out of the baking pan and let cool on a rack
8 when fully cool, store in an airtight package in the fridge.

Upside down Apple Cake -- gluten-free, vegan, nut-free

My Bubbi Sarah was a tiny and tough old woman who came here from Poland when she was a young girl. She'd witnessed a tremendous amount of change in her life by the time she died after the new millennia at the age of 102, but one thing was constant -- her love of making the old traditional favourites for her family's eating pleasure. She'd make mandelbrot, poppy seed cookies, roasted eggplant, and her famous apple cake. With a nudge she'd say "Did you try the apple cake? It's good. I made it."

I miss that. So I always think of Bubbi Sarah when I bake an apple cake.

Now, I can't claim to hold a candle to her apple cake. This one is lovely, however. The cake is delicate, soft, spongey, and moist, with perfect integrity, and a light sweetness and spiciness. I'm sure Bubbi Sarah would have been baffled by my use of millet and buckwheat flours, but I like to think she would have enjoyed it.

If, like me, you are allergic to wheat, or if you simply want a change, this gluten-free, nut-free, vegan cake is wonderful.

I love the way an upside down cake looks, with a pretty pattern in apple slices on the now-top. I sprinkle coconut sugar liberally to affect a sort of caramelization on the now-top, and it's a thing of pleasing deliciousness.

equipment:
round 8 inch pan, coated with coconut oil and parchment
mixing bowl
mixing spoon
knife
cutting board
measuring spoons
measuring cups
whisk
oven


ingredients:

a)
1/2 cup millet flour
1/4 cup tapioca flour
1/2 cup buckwheat flour

b)
1/2 tsp xanthan gum
1/4 tsp sea salt
1/4 tsp tonka bean powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp ground ginger
1 tsp ceylon cinnamon

c)
1/4 cup coconut oil
3/4 cup warm water

d)
1/2 cup coconut sugar
2 tbsp maple syrup
1 tbsp apple cider vinegar
1/2 tsp vanilla extract

e)
2 tbsp coconut sugar
1 apples, cored and sliced


directions:

preheat the oven to 345 degrees

1. prepare the apple and the pan
2. cover the bottom of the pan with parchment, then cover the parchment with coconut sugar sugar and apple slices (e)
3. combine the warm water and coconut oil (part c) and set aside
4. mix together the dry ingredients from a) and b) in a bowl
5. mix the ingredients from d) into the ingredients from e)
6. using a whisk, combine the wet ingredients with the dry ingredients
7. pour the batter over the sliced apples
8. bake for 30 to 35 minutes at 345
9. cool and invert onto a plate

Decadent Apple and Maple upsidedown cake

Buckwheat and maple do magical things together.  Buckwheat is one of those slightly difficult flavours -- like that person at your party that is hard to get a long with. But pair it with maple, and suddenly everyone will want to be its friend. This apple cake is toothsome and delicious, and so pretty. I know apple usually wants cinnamon -- but with buckwheat, I highly recommend against it. Cinnamon and buckwheat just don't get a long very well.

a)
1 cup hot water
1/2 cup unrefined coconut oil

b)
2 tbsp apple cider vinegar
1 cup maple syrup -- I like to use the darkest I can find for this recipe for more maple flavour
1 tsp vanilla extract

(for a sweeter cake add 1/4 to 1/2 cup coconut sugar/ cane sugar)



c)
1/2 tsp sea salt
1/4 tsp tonka bean powder (or ground vanilla bean) *** leave out if unavailable
1/2 cup tapioca starch

1 tsp ground ginger

2  cups buckwheat four

1 tsp baking soda
2 tsp cream of tartar (or instead of baking soda and cream of tartar, use 2 tsp baking powder)


2 apples -- one sliced into thin lovely slices, the other diced (Galas, pink ladies, or your favourite cooking apple) (you're welcome to peel them if you prefer)

1. generously coat a deep round pan with coconut oil
2. lay a round of parchment in the bottom,

3. generously layer the bottom with coconut sugar or brown sugar and lay lovely slices of apple around in a pretty pattern. (don't skimp on the sugar here)

preheat the oven to 345

1. combine the hot water and coconut oil (a)
2. when the coconut oil has melted, add in the other wet ingredients (b)
3. combining  the dry ingredients  together (c)
4. using a whisk, combine the ingredients from c with the wet ingredients
5. stir in the apple chunks
5. pour the batter over the apples slices

bake at 345 for 40 minutes or until the cake is springy and bounces back when lightly pressed


when the cake has  cooled, run a knife or spatula around the sides, put a plate over the pan, and turn over. Remove the parchment.

Buckwheat Muffins with Hemp hearts and Ginger **

Buckwheat is one of those tricky flours. The texture makes  for spongey, cohesive baked goods, but the flavour can be strident with certain other flavours. Cinnamon and buckwheat are not a harmonious combination for me. However, vanilla and maple can make buckwheat purr.

Here I was inspired to add a hint of ginger to the mix, and I find it pleasing. We've done these muffins without the ginger, and they are exceptionally yummy. Definitely one of our favourites.

These muffins have just a handful of ingredients, mix up in about 5 minutes, and bake in 30. Definitely an easy recipe to make. The part that takes the longest is scooping the batter into the muffin cups.

equipment needed:
mixing bowl
measuring cups
measuring spoons
mixing spoon
muffin cups (I use silicone muffin cups on a rectangular baking sheet)
oven


ingredients:

a)
1 cup coconut sugar
2 cups buckwheat flour
1/2 cup tapioca starch

b)
1/2 tsp sea salt
1 tsp ground ginger
1 tsp baking soda

c)
2 cups water
1 tsp vanilla extract
2 tbsp apple cider vinegar

d)
1 cup hemp hearts


1. combine dry ingredients (a and b)
2. add water, vanilla and vinegar, and whisk
3. add hemp hearts
4. scoop into 24 muffin cups
5. bake at 345 for 30 minutes

Flavourful Vegetable Soup

Weary travellers arriving need simple and delicious fare that won't keep them up. This definitely fit the bill with a fresh loaf of spelt bread fresh from the oven.

ingredients:

2 tbsp coconut oil

1 onion finely diced
1 cup  purple cabbage finely chopped
1/4 cup dried mushrooms, finely crumbled

3 cups split chickpeas, soaked but not cooked
3 cups green peas

1/4 cup amaranth
1/4 cup buckwheat groats
1/4 cup milllet

1 kohlrabi, peeled and diced (approx 2 cups)

1 large carrot finely diced (approx 1 1/2 cup)
3/4 cup celery finely  diced

2 cups zucchini diced
4 cups sweet potato diced

4 tsp sea salt
8 cups boiling water


directions:

1. layer all the ingredients in the crockpot and let it cook. Pour the water on after you've added the sea salt btw.
2. stir, and season to taste

Delicious served with fresh baked bread ...