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

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

Gluten Free Wafer Cookies -- simple, vegan, and tasty

There's something to be said for simple, crisp, delicate wafer cookies. These remind me a little of graham wafers, and super simple to whip up, and taste really good. I prefer to make my own concoction of gluten free flours -- I get control over the taste and texture that way, and this one is very pleasing to me. However, you are welcome to sub in equal quantity of your favourite gluten free flour blend if you prefer. These keep well in an airtight container on the counter, and are perfect with a cup of tea. Or smores ... bet they'd make great smores ...

equipment needed:

rolling pin

2 silicone mats or baking parchment

2 baking sheets

measuring cups

measuring spoons

mixing bowl

mixing spoon

fork

oven

butter knife

ingredients:

a)
1/2 cup tapioca flour
1/2 cup sweet brown rice flour
1/2 cup millet flour
1 cup sorghum flour
1/2 tsp xanthan gum

b)
3/8 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
(optional but very delicious 1 tsp ground ginger)

c)
1 cup coconut sugar

d)
1/2 cup coconut oil

e)
1/2 cup water
1 tbsp apple cider vinegar
(optional 1/2 tsp vanilla extract)


direction:

1. preheat the oven to 345
2. in a bowl, combine the ingredients from a) b) and c), and mix until completely distributed
3. using a fork, combine the coconut oil with the flour mixture
4. add in the water etc from e), and mix until combined into a nice dough
5. knead it a few times
6. divide the dough into 2 parts
7. roll each part out into a large rectangle, and then score into squares using a butter knife
8. place each mat or parchment onto a baking sheet and bake for 20 to 30 minutes in a 345 degree oven, switching the places of the 2 trays halfway through the baking time
9. cool and then remove from the tray
10. store in an airtight tin on the counter

combine
knead
divide into 2 parts
roll onto 2 silicone baking mats
score flattened dough into squares
bake at 345 for 20-30 minutes

Chocolate Chip Muffins -- vegan and adorable

This is what passes as simple for me. Simple means the way it tastes usually, instead of how few ingredients there are. I realize I could have used one type of flour instead of 4. But each plays a role in the texture. Scotch oats keep it moist. Tapioca gives it spring and bounce. Millet gives it a lovely delicate texture. Kamut gives it body and resilience. Plus each one is good for you and adds its own stamp to the pleasant flavour profile. Try 'em, and you'll see what I mean.

equipment needed:
muffin cups -- I prefer the silicone kind that are reusable (I've had mine for a decade)
muffin pan or baking sheets (the silicone cups don't need a muffin tray)
mixing bowl
mixing spoon
whisk
measuring cup
measuring spoons
oven


ingredients:

a)
1 cup warm water + 1/4 cup coconut oil
1 cup cold water
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup coconut sugar

b)
1/2 tsp sea salt
1 tsp baking soda
1/2 cup tapioca starch
1/2 cup millet flour
1 1/2 cup kamut flour
1 cup scotch oatmeal

c)
1 cup chocolate  chips


directions:
preheat the oven to 345

1. combine the warm water and coconut oil and let the oil melt
2. add the rest of the ingredients from a) and whisk together
3. add the ingredients from b) and whisk them in
4. stir in the chocolate chips
5. scoop into muffin cups and bake at 345 for 20 minutes

makes about 24 muffins
I like to give them space so prefer to bake the muffin cups spread out over 2 baking sheets

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 ...