Seedy flax flatbread

Raw bread = yum! And so easy to make. This is the only bread I’ve been eating at home lately.

You’ll need a temperature-adjustable dehydrator or a very-low-heat-capable oven for this one! I find a spice/coffee mill to be another good tool for making this bread as well – freshly ground seeds make a much better flavour and texture. Old flaxmeal develops a bitter taste as the plant oils begin to break down. Keep your flaxmeal in the freezer and your flaxseeds in the fridge so you don’t miss out on a better flavour and those valuable omega oils!

3 cups ground flax seeds (linseeds)
4 cups water
1 tsp sea salt
1 cup seeds – your favourites! I use a mix of pumpkin, sunflower, sesame, & poppy
1 tbsp dried herbs – I usually go for Italian herbs like oregano and thyme, & a bit of crushed garlic is nice occasionally, too.

In a large bowl, mix together the ground flax seeds, water, and salt until well combined. If you let the mix sit a few minutes while you get out the rest of the ingredients it will begin to thicken.

Stir through your favourite seeds and mixed herbs. Spread the batter evenly on to dehydrator trays – in an Excalibur dehydrator you’ll use 3 trays, and in a smaller circular dehydrator you’ll use around 5 trays (don’t forget to line the trays with parchment/baking paper if you don’t have other tray inserts to use on top of the mesh!). Use the back of a spoon to smooth the mixture out.

Dry at 40ºC/104ºF to 45ºC/113ºF for approximately 4 hours. Flip the bread over and score it into slices – approx. 9 square slices on each Excalibur dehydrator tray, and 6-8 wedge slices on the round trays – the lines will make it easy to break the bread into slices. Continue to dehydrate until desired texture/dryness is reached – for at least another hour.

Store the yummy seedy flax flatbread in the fridge. When fully dry, it can last 6-8 weeks at least! If you are going to use the bread immediately or within a week or two, under-dehydrate it a little and serve it warm straight out of the dehydrator – retaining a little extra moisture makes the bread more flexible.

Coming up soon: easy instructions on how to make your own Excalibur-sized dehydrator for around $50! As soon as my handy engineer-type husband gets around to putting it all together…

Raw Buckwheat & Flax Flatbread

Decent raw bread recipes are hard to come by. Breads heavy in flax have a very strong flavour and can be a touch bitter, other recipes require you to shove stuff through a juicer as well as dehydrating. I have been trying out more raw food cuisine recently, on a health kick, and have come up with this recipe. This bread has a pretty mild flavour compared to straight flax seed/meal breads, and if – like me – you enjoy the taste of buckwheat, you will probably love this bread.

It’s high in omega oils, fibre, B-vitamins, and several minerals, including manganese. Buckwheat is a seed rather than a grain, and contains no gluten – it’s closely related to rhubarb. Freshly ground meal from seeds are the best, otherwise buy your flax and buckwheat meal from a health store with a high turnover so it’s fresh, and keep it in the fridge or freezer. It’s also a good idea to keep your seeds in the fridge so the oils don’t break down or go rancid.

Required Appliances
Dehydrator with temperature setting option of 40ºC (104ºF) or lower.

Ingredients
1½ cup ground buckwheat or buckwheat flour/meal
1 cup ground flax seeds or flax meal
1 teaspoon sea salt
2 cups filtered water
⅓ cup sunflower seeds
⅓ cup whole flax seeds
⅓ cup pumpkin seeds
¼ sesame seeds (white, black, or a mix)
1 tbsp poppy seeds
1 tbsp nutritional yeast (optional)

Method
Mix buckwheat and flax meal in a bowl. Add salt, nutritional yeast (optional), and water, mix until well combined. Stir through sunflower, flax, pumpkin, sesame, and poppy seeds. Spread the batter evenly over 2 dehydrator trays. Dehydrate at 40ºC (104ºF) for 4 hours, flip the bread over, then dehydrate for another 1-4 hours, depending on how dry you want your bread. Cut each tray of bread into 8-9 slices (8 if round tray, 9 if rectangular). Store in refrigerator. Makes 16-18 slices.

Serving Suggestions, etc
+ A great “bread” for morning “untoast.”
+ An awesome raw pizza base.
+ A bun for burgers or sandwiches.
+ You can use different seeds in the bread to suit your own tastes.
+ Add finely chopped onion, crushed garlic, pepper, herbs, and/or spices for fancy flavour variations!
+ You might need to add a little more or less water to the thick bread batter depending on the water content of your flax and buckwheat meal.
+ Instead of water – and for extra tastiness and vitamins – you could use fresh celery juice or a mix of celery and carrot juice.
+ The longer you dehydrate the bread, the dryer it will be, and the longer it will keep – up to two months in the refrigerator. (Well-dried bread is great to take camping or on road trips!)
+ Less dehydration time makes a soft pliable bread with a great texture. It will keep for about a week in the fridge.
+ I use nutritional yeast that contains vitamin B-12. (Note: nutritional yeast is sometimes called savoury yeast. It’s not the same as brewer’s yeast or other yeasts!) While nutritional yeast is not strictly raw, it’s handy if you like to add extra vitamins to your food.
+ Read more about raw food preparation on the FAQ page.

Updated recipes for gluten-free/yeast-free pizza & bread

I have adjusted a couple of my recipes. Here’s some updates.

Pizza
I’ve made my pizza dough a little healthier.

Pizza dough ingredients:
half cup potato starch
half cup besan/chickpea flour (OR half cup maize flour; OR half a cup of blended chickpea and maize!)
half cup brown rice flour
half cup tapioca
teaspoon of salt
teaspoon of xantham or guar gum (optional, but advisable)
tablespoon baking powder
tablespoon extra virgin olive oil
up to 1 cup of water, or as needed
small handful of mixed seeds, ground flax/LSA, nutritional yeast, etc

Original post and instructions and photos

Method:
1. Sift together flours, salt, gum, and baking powder. Stir or whisk until well combined.
2. Add half a cup of water and all the oil to flour mix. Stir unti combined, then knead, and form into a dough ball, adding more water as necessary. (Note: this won’t be stretchy like wheat dough. It will be more like pastry dough.) Only add as much water as you need. Too much and the crust will be crumbly.
3. Knead through mixed seeds, etc.
4. Very lightly flour pizza stone/tray (rice flour is good for this). Put the ball of dough on your pizza stone/tray. Flatten it gradually, pressing it into round, pizza-base shape, making sure the edges aren’t crumbly, fixing them as you go. Make sure the dough is evenly distributed as you go. Use a rolling pin to make the process faster. (If it’s not, you can patch holes up by taking dough from other areas – I didn’t have to do this, though, as the dough was quite workable).
5. Roll the edges of the pizza base over, so that the edge centimetre is twice the thickness as the rest of the base, pressing firmly.
6. Bake base for 10 minutes in preheated oven at 220degC. Remove from oven and cool a little. While the base is baking and cooling, sort out your sauces and topping.
7. Add sauces and toppings to pizza. Using a pastry brush, brush edges of pizza base with olive oil (or spray it, if you are so inclined to use wacky modern technologies). Bake pizza in 220degC oven for 20-30 minutes, or until pastry and toppings are cooked/browning.

Original post and instructions and photos

Gluten-free yeast-free bread
Tweaked some of the quantities and method a bit.

Ingredients
1 1/2 cups potato starch
1 cup brown rice flour
1 cup besan (chickpea flour) OR maize flour (OR 1 cup of blended besan and maize!)
1/2 cup tapioca starch (arrowroot)
3 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons xantham or guar gum*

2 cups water (+ extra as needed)
2 tablespoons olive oil
1 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar

Optional seeds/extras:
pepitas/pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds
LSA meal
nutritional yeast flakes
caraway seeds (for rye-style)

Method
1. Preheat oven to 210degC (400degF).
2. Sift together the flours, starch, salt, gum, baking soda, and baking powder. Stir with a whisk until well combined. (Most important step – make sure everything is sifted and well combined!).
3. Create a well. Add one cup of the water + remaining wet ingredients.
4. Stir wet ingredients into dry until ingredients are evenly distributed, and thick dough/batter forms. Add remaining water as required, until evenly mixed. You may knead the dough a little if you wish, but the mixture rises better a bit wetter than required for kneading. Do not overmix. Fold/knead in a few tablespoons of seeds/extras. (Avoid flax meal, as it seems to impede rising. Flax seeds are probably ok.)
6. Pour/press mix gently into lightly oiled bread pan. Sprinkle top of loaf with seeds (optional), and lightly spray/brush with oil.
7. Cover bread pan with foil, and bake in a preheated oven for about 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
8. Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it.
* Using gum improves the texture and mix of this bread a lot, but it is optional – if you don’t use it you may need to reduce the amount of water a bit.
Note: Depending where you get your flour, it may have a different water content. I find rice flour tends to vary the most. You may need less or more water, so add as needed!

Addendum: Breads containing vinegar may not be suitable for yeast allergy sufferers.

Yeast-free gluten-free bread, v.1.0.

ETA note: slightly modified, updated recipes in this post.

Since winter arrived in the southern hemisphere, the yeast bread wasn’t rising as well as it’s been a bit chilly! So I went back to making yeast-free bread, and have had quite a lot of success! I often double the quantity of ingredients and make 2 loaves at once to save time… Here’s the recipe. It looks long, but it’s easy!

Ingredients
1 1/2 cups potato starch
1 cup brown rice flour
1 cup besan (chickpea flour) OR maize flour (corn flour, not corn starch!)
1/2 cup tapioca starch (arrowroot)
1 teaspoon salt
2 tablespoons baking powder
1 1/4 teaspoons baking soda
2 teaspoons xantham gum (optional, but it really does help reduce crumbling in the final product)

2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cidar vinegar
water, extra, as needed

Optional:
pepitas/pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds
LSA meal

Method
1. Preheat oven to 210degC (400degF).
2. Sift together the flours, starch, salt, gum, baking soda, and baking powder. Stir with a whisk until well combined. (Most important step – make sure everything is sifted and well combined!).
3. Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
4. Quickly add wet ingredients to dry (so the oil stays evenly dispersed), stirring together with a big spoon. Add more water as required, until you get a very thick, evenly mixed batter. Do not overmix. (If you use maize flour instead of besan, you will require more water, and it will take a bit longer to combine).
5. Fold in some seeds/extras. I usually toss in about 2-5 tablespoons of pepitas, LSA, and sesame seeds. (Flax meal seems to impede rising, so avoid adding that. For rye-style bread, try adding caraway seeds.)
6. Pour mix into oiled bread pan. Sprinkle top of loaf with seeds (optional), and lightly spray with oil.
7. Cover bread pan with foil, and bake in a preheated oven for 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
8. Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it.

Yeast bread, v1.0

This is the final version of this bread recipe. I will probably work on an improved version later on, but for now I’m done with tweaking and ending up with crazy, wacky loaves! So, here t’is. My gluten-free yeast-risen bread, v1.0.

Ingredients
1.5 cups potato starch flour*
1 cup brown rice flour (or white rice in a pinch)
1 cup chickpea (besan) flour
0.5 cup of tapioca starch
1 teaspoon salt

2 to 2.5 cups of filtered water
1.5 tablespoons blackstrap molasses*
0.33 (1 third) cup sunflower oil
2 teaspoons active dry yeast

A mixed handful of: sesame seeds, poppy seeds, pumpkin seeds*, sunflower seeds*, soy lecithin granules*, LSA meal* (linseed/sunflower/almond meal), nutritional yeast.
* = I use organic.

Method
1. Sift together the potato starch flour, rice flour, chickpea flour, tapioca starch, and salt. Stir with a wire whisk.
2. Combine 2 cups of water, the molasses and sunflower oil in a small bowl, then pour into flours. Add the yeast, and stir together. Add more water to batter as necessary (but remember, too much moisture = bread won’t rise properly!).
3. Stir through a handful of seeds and extras to the bread.
4. Transfer batter to a lightly oiled bread pan. Smooth out the top of the batter. Sprinkle the top of the loaf with seeds if desired, then very lightly spray/coat with oil.
5. Cover bread pan with foil (recyclable! yay!) or plastic wrap, and leave in a warm place to rise for 1 to 1.5 hours, until dough/batter is about doubled in size.
6. Cover the bread pan with foil. Bake in a preheated oven at 180degC (350degF) for 1 hour. Uncover bread and cook for a further 10-15 minutes until browned on top.
7. Cool briefly in bread pan before turning out onto a wire rack to cool.

Other Things
+ I might try baking it at a higher temp. I’ve heard gluten-free baking works better at higher temps.
+ I prefer organic ingredients as they are better quality (and less poisonous, no doubt!). Potatoes get a lot of pesticide, so I think organic for potato flour is particularly important. Plus, organic potatoes always taste loads better. I suspect the same can be said of organic potato derivatives! I get my ingredients from a local organic supermarket, or an online organic delivery service, and anything else in bulk from a local Indian supermarket – not all organic, but high quality and cheap! Great variety of rice, too.

Coming Up Next In This Blog…
+ Pizza dough recipe

Other photos!

Gluten-free organic carob & apple teacake. This was EXTREMELY tasty. Organic carob is awesome.

A bubbling Italian tomato & eggplant stew, to go over tasty polenta – the yellow stuff (corn!) in the pot at the back.

Gluten-free vegan food pr0n

Fear not, I’m still alive. I’ve just been going through some wisdom teeth hell… but I’ve still been eating and photographing! Here’s a few of the latest pics:

My first ever gluten-free pizza: a success!

Getting our slice on.

Scrambled tofu with spinach and mushroom on toast. Tastiest breakfast in the universe.

Chocolate sugar cookies, made with rice and chickpea flour. An odd texture, but tasty!

A yeast-risen gluten-free loaf that sunk in the middle a bit, but tasted great.

A small yeast-free loaf in a big pan! It split a bit on top.

Mmm, tastyriffic.

Note on yeast-free gluten-free bread…

If you forget to add the tapioca starch, the bread comes out looking pretty normal… but it gets pretty damn crumbly when you slice it up…

Oops!

Update on yeast-free GF bread, v0.5

After a couple of days, the bread quality did deteriorate. There was a bit of powderiness to the texture.

Am I being too fussy? Maybe!

It will never be fluffy wheat bread… which isn’t necessarily a bad thing… air-filled bread is a bit of a waste of space and taste!

Yeast-free gluten-free bread, v0.5

This version of the yeast-free bread turned out well! It uses baking soda and baking powder to rise, so there is a danger that the bread will turn out cake-like. In this case, it wasn’t too cake-like at all! And I didn’t even use gum. The only obvious issue with this bread was a very slight baking soda-taste, however I stopped noticing it after a few bites. The mixture was very runny pre-baking, so I might try reducing the water next time… the only issue there is that it might be the moisture that made the bread non-cakey. This bread was good the day after baking as well! No deterioration in taste or texture. For the next version, I’d start by trying less water and a little less baking soda.

Ingredients
1 1/2 cups potato flour (aka potato starch)
1 1/2 cups brown rice flour
3/4 cup besan (chickpea flour)
1/2 cup tapioca starch (or arrowroot)
1 scant teaspoon salt
2 tablespoons baking powder
1 1/4 teaspoons baking soda

2 1/3 cups water
1/3 cup vegetable oil (I used sunflower)
2 tablespoons molasses
2 tablespoons apple cidar vinegar (I used a good rich organic one)

Optional:
pepitas/pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds

Method
1. Sift together the flours, starch, salt, baking soda, and baking powder (most important step!). Stir with a whisk until well combined.
2. Combine oil, water, molasses, and apple cidar vinegar in a small bowl. Add wet ingredients to dry, stirring together.
3. Stir in some seeds. I tossed in about 2-5 tablespoons each of pepitas, poppy seeds, sunflower seeds, and sesame seeds.
4. Pour mix into oiled bread pan. Sprinkle top of loaf with seeds (optional), and lightly spray with oil.
5. Cover bread pan with foil, and bake in a preheated oven at 180degC (350degF) for 60 minutes. Remove foil, and bake another 5-10 minutes, or until top is brown. Test loaf with a skewer to make sure it’s done.
7. Cool in pan briefly, before turning out onto a wire rack to cool.

Now that we’ve made some bread… How about baked beans on gluten-free toast? -

Dinky likes it, too:

Verdict: 4 OMNOMNOMs out of 5.

And while I’m here, here’s a picture of last nights dinner – Palak Chaval Shorba (Indian Clear Soup with Spinach and Rice):

It’s amazingly tasty stuff. Might post the recipe later…

Yeast bread v0.3 breakfast update!

After that bread cooled and was refrigerated over night, it became a bit crumbly, leaning a bit more towards the yeast-free cakey texture. With the maize flour, it’s a drier bread than the potato flour bread, so I guess it’s to be expected… Maybe a corny bread needs more oil? Not sure! But too much moisture and the bread won’t rise… tricky! Although I did toast it for breakfast as well, and drown it in baked beans… that could also be a factor.

In other news, I’ve lost weight recently. I think I’ve been eating a little better, but not much. I put it down to a combination of eating gluten-free and getting more exercise. I think I’ve (a) been getting more good carbs and more fibre with all the test baking, and (b) I’ve been burning it off!

The interesting part is that I don’t run out of energy rockclimbing anymore – instead I graze my too-soft-for-climbing hands until I can stand it no more, and that’s when I quit climbing. My muscles recover quicker as well, and don’t pump up too much – or, rather, they don’t stay pumped up as long… This vegan diet (+ gluten-free) has given me much better endurance.. When I build up harder skin on my hands again, it will be interesting to see how many hours I can climb for before I need a rest.

Carbs + fibre = win + ENERGY. And I see no bowel cancer in my future! Haha. *hugs veganism*

Speaking of which, this is a cool – if slightly grotesque – bumper sticker:

(from Food Fight in the USA)

Yeast bread, v0.3

This version of the yeast-risen bread turned out better than I expected – thanks, corn! The flavour is a bit more towards grits or cornbread, but the texture is better than bread made on potato flour (which seems to need xantham gum added to it, but I’m not real keen on using that – I’m working towards simplifying these recipes to a minimal number of ingredients)… Maize flour is more healthful than potato flour, but produces a less wheat-like bread… In the next loaf of this sort, I’d start tweaking the recipe by reducing the yeast, as it sunk a little in the middle – probably to 2.5 teaspoons.

Ingredients
1 3/4 cups fine maize flour (polenta) flour
1 1/4 cups chickpea (besan) flour
1 1/4 cups brown rice flour
3/4 cup tapioca starch
1 scant teaspoon salt

2 cups water
1/3 cup vegetable oil (I used sunflower)
2 tablespoons molasses
3 teaspoons dry yeast (*reduce to 2.5)

pepitas/pumpkin seeds
poppy seeds
LSA (soy, linseed, almond meal)
sesame seeds

Method
1. Sift together the flours, starch, and salt. Stir with a whisk until well combined. (I find sifting is vital to producing a good gluten-free bread!)
2. Stir some seeds and meal through the flour. I tossed in about 2-5 tablespoons each of pepitas, poppy seeds, LSA, and sesame seeds.
3. Combine oil, water, and molasses in a small bowl. Add wet ingredients gradually to dry, folding together. When there’s about 1/4 of wet left to add, add the dry yeast as well.
4. Move mix to oiled bread pan. Smooth out the top of the loaf with a rubber spatula. Sprinkle top of loaf with seeds (optional), and lightly spray or brush with oil.
5. Cover bread pan with foil, and leave bread to rise in a warm place for 60-90 minutes, or until mix increases in size (it won’t double in size like wheat bread – maybe rise 1/3 to another 1/2).
6. Bake in a preheated oven at 180degC (350degF) for 60 minutes. Remove foil, and bake another 5-10 minutes, or until top is brown. Test loaf with a skewer to make sure it’s done.
7. Cool in pan briefly, before turning out onto a wire rack to cool.

Variations

+ Use sugar or maple syrup or golden syrup in place of molasses (you may need to reduce the quantity if using syrup). Molasses is high in calcium and iron and other minerals, which is primarily why I use it. It has a better flavour for bread, as it isn’t as sweet. The dark molasses helps improve the bread colour, too. If you use a dry replacement, you may need to add more water, and/or make sure it is fully dissolved. (NOTE: do not cut out sugar! Yeast needs sugar to make the gas that makes bread rise!) I make a strictly savoury bread, Australian-style. Americans seem to make/prefer sweeter breads. If you prefer this style, add more molasses or some sugar, so the yeast doesn’t consume it all and leaves some of the flavour in the bread. (Note: yeast is a microorganism belonging to the fungii kingdom, so it is suitable for vegans. It is not an animal, as some have suggested. Yogurt culture is also a microorganism, not an animal, so is suitable for vegans… for crissakes!)

+ Add different combinations of seeds/grains: sesame seeds, sunflower seeds, pumpkin seeds/pepitas, poppy seeds, LSA (linseed soy & almond meal), soya lecithin, caraway seeds for a rye texture/flavour, nutritional yeast… maybe herbs or various nuts, maybe sultanas or raisins… although I have yet to try fruit bread!

+ Use rice milk or soy milk in place of some of the water for a few more nutrients (this also increases fat content and cost).

+ Vegetable gums – like guar gum or xanthan gum – can improve the texture of breads. I find this is less important with a corn-based bread, however adding gums to a potato flour-based bread makes a noticable improvement in texture.

This bread uses 4 flours: maize/polenta, chickpea, brown rice, and tapioca starch… The maize is stretchy and sticky, but too much makes bread rubbery. Chickpea is bulky, nutrient-dense, and clumpy, but too much inhibits bread rising and the taste can be overpowering. Brown rice flour is high protein and iron, but isn’t very sticky (you could use white rice flour, however you’d miss out on nutrients – this would make more of a white bread equivalent). Tapoica is a good starchy binder, but by itself doesn’t make for good eating! Note that tapoica and arrowroot are starches, and interchangable, like potato flour and potato starch… but maize flour (aka polenta or fine corn meal/flour) IS NOT THE SAME as maize starch (aka corn starch) – so be careful what flours you are using!

This bread is still in beta-testing! hence version 0.3. I will post improved versions as they come along, however this is already totally edible, and better than many commercial breads in taste, texture, and healthfulness. Additionally, gluten-free bread is not big and puffy and full of air like many commercial wheat-based breads. These are a heavier style of bread loaf. They come out cute and square-ish out of regular bread loaf pans. You could try using all manner of different shaped cake and bread pans to get different shapes and results.

I have a version of this bread using potato flour as well, which would be suitable for people with corn sensitivities, however potato uses absorbs more water, so all the flour quantities change. I’ll post that recipe another time… Next I will post one of the yeast-free breads, that don’t require rising, but come out a little more “cakey” than “bready”.

I am sure this recipe and my other works-in-progress are not the only way to make vegan gluten-free bread, but this is me figuring out how to make a good, solid, healthy loaf of bread that I actually want to eat! and that doesn’t take a whole lot of time and effort to make… but enough with the disclaimers. If you have any gluten-free bread baking tips that don’t involved pre-mixed gluten-free bread flour mixes (which are all garbage whitebread rubbery crap as far as I’ve seen), by all means share them with me!

Whew. The next bread recipe post won’t be as long, I promise.

The problem with gluten-free bread

In wheat flour, the gluten in a bread mix becomes stretchy, which is great for rising – it allows the yeast makes a fluffy texture. Without gluten, it is inevitable that the bread will be heavier, however that doesn’t mean it has to be rock hard.

I’m currently working on two bread recipes – one is yeast-free, using baking soda and baking powder to rise, and has a more cakish texture, and the other one is a yeast bread, which is a bit trickier to convince to rise, but has a better “bready” texture.

A lot of commercial gluten-free breads are pretty rubbery due to lots of cornstarch and gums, rarely toast well, and are ridiculously expensive. So my goal is to avoid the rubber texture, make a cheaper bread, with an easy recipe… It does take 3-4 different types of flour to make bread the way I’m doing it now (part of that is about a need for starchiness, and also keeping the fibre/healthfulness up at the same time with richer, less-starchy flours), but I’ve cut out gums and reduced the oil.

I’ll make a couple more test loaves before I post the recipes-in-progress here. I do intent to post updated versions as I improve them later on as well, and/or as I get advice from other bakers out there, too.

Would it be easier to cut bread out of one’s diet? Sure… but then what would I have my baked beans on? My scrambled tofu? I also need toast to spread avocado on, then top with garlic mushrooms… and sandwiches and burgers, and dough for pizzas – bread is useful stuff! I don’t expect gluten-free bread to ever be the same as wheat bread, and that’s okay. I’ve always preferred heavier bread, so gluten-free bread isn’t such a big change for me… If I love bread so much, then why don’t I just fork out for the commercially-produced, expensive, rubbery stuff? Because I’m convinced I can do better – with texture, taste, and healthfulness – and I already have.

Stay tuned… they’re coming! I will post some cakes, biscuits, and other bakable treats, too, and some other gluten-free non-baked meals I like.