Gluten Free Bread… this is important.

Summer is definitely on its way. The past few days have been very warm and I feel like my relationship with the pool is officially complicated. Part of me can’t wait for summer days of lounging by the pool and soaking up the sun, the other part of me isn’t ready to say goodbye to the coziness of winter and my boots. I know… life is hard.

Boots aside, I also have this thing with soup and I always look forward to making all the soups when the temperature drops. With soup comes something important: bread. It’s really important. Fresh bread is one of life’s greatest pleasures and you shouldn’t have to give that up over something like a gluten intolerance. For this recipe I used rice flour which resulted in a much denser bread, I think a blend of gluten-free flours could result in something fluffier, but I love a dense bread so I didn’t mind. This is a good base to work with and you can play around with the flours to see what texture you like best. It can also easily be made vegan if you use a non-dairy milk. I’m looking forward to trying it with buckwheat or quinoa flours to see how it comes out with a pseudocereal, I’ll keep you posted on the results 🙂

gluten free bread

Gluten-Free Bread

yields 1 loaf adapted from Fork & Beans

2 1/2 tsp of yeast

1 cup of warm milk (dairy or non-dairy)

2 tsp of sugar

1 cup of warm water

5 TBS of ground flaxseed

3 TBS of olive oil

2 tsp of lemon juice or apple cider vinegar

3 cups of rice flour

1/4 cup of oats ground into a flour OR buckwheat flour

1 tsp of baking powder

1/2 tsp of baking soda

1/2 tsp of salt

  1. In a medium bowl combine the warmed milk with the yeast and sugar, allow to proof until frothy (approx.10 minutes). Add the water, olive oil, lemon juice, and ground flaxseeds and whisk until well-combined, then allow to sit for a few minutes while the flaxseeds thicken the mixture.
  2. In a large bowl combine the flour, oats, baking powder, baking soda, and salt. Add the wet mixture and mix until just combined.
  3. Place mixture into a greased bread pan, pressing the mixture lightly into the pan. Cover with a light towel or loosely with saran wrap, and allow the bread to rise in the pan in a warm part of the kitchen. The bread should be just above the pan before going into the oven, this will take 30-45 minutes.
  4. Preheat oven to 190C (350F) and bake the bread for 60 minutes. Allow the bread to cool completely in the pan before removing it.
  5. Enjoy! Preferably with some homemade soup, this one is always a favorite.

Enjoy your week!

xo,

Natalia

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Friday Delights: 5 things

becool

be cool….

Happy Friday! The weekend is in sight 🙂

Today I am sharing 5 things I’m currently finding delightful that I hope you will too:

1) I have a huge nerdy culinary crush on Mark Bittman. I said it. Mark (it’s cool, he said I can call him by his first name) had a column called The Minimalist in the New York Times Dining section (that I stalked) for years, was the lead food writer for Times Magazine (also stalked) and also the author of a few books. Recently, Mark published a book called VB6 where he encourages readers to eat like a vegan until dinner time. My heart.

2) I gave up gluten/wheat for lent this past March and immediately noticed major differences. While I do not have a gluten intolerance, I found that avoiding it makes me feel better, and since I’m an avid baker, a healthier flour option was already an urgent need. I’ve been experimenting with affordable alternatives and have fallen in love with Nature’s Choice Gluten Free Cake Flour. This flour’s main ingredient is brown rice flour (winning!), but it also incorporates soya flour, sago flour, potato flour, tapioca and sea salt, to give your baked goods a lovely texture that is very similar to your classic wheat flours. Brown rice flour= healthy carbs. I love it.

3) Davines hair products. I have been using Davines products for almost a year now and when I say these products saved my hair… I mean it. I have long hair, which is fun, but requires a good hair care regime. Davines are phenomenal and the best part is that they’re a sustainable brand that incorporates sustainability principles in their ingredients, production and distribution. They are a natural brand with environmentally-friendly practices, and the products speak for themselves. Love love love.

4) It took me a long time to find a Stevia that I could stomach (most are horribly bitter), but Canderel Green, not only can I stomach you, I like you. Stevia is tricky… it’s the preferred safe sweetener (low in calories, all natural, etc), but it tastes like garbage, and the after taste is even worse. Let me honest… it does not taste like sugar or other sweeteners, but it’s also not full of foreign ingredients that are known carcinogens. It’s all-natural and I like it in my morning cuppa.

5) With VB6 as an inspiration and Spring in the air, I’ve decided to start not only eating vegan before 6 (that’s already pretty much in order) but eating vegan AND raw before dinner time. With that in mind, I’m going to start sprouting regularly. Sprouting is a great way to get in some raw protein, enzymes and vitamins, plus it diversifies your meals. Watch this space, my resident sprouter (aka boyfriend) will be doing a post next week explaining the process and some benefits.

Have a delightful weekend!

xo,
Natalia