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 🙂
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
- 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.
- In a large bowl combine the flour, oats, baking powder, baking soda, and salt. Add the wet mixture and mix until just combined.
- 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.
- Preheat oven to 190C (350F) and bake the bread for 60 minutes. Allow the bread to cool completely in the pan before removing it.
- Enjoy! Preferably with some homemade soup, this one is always a favorite.
Enjoy your week!