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.

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