This bread isn't actually EVERYTHING-free, obviously, but when you're trying to make bread-like things that are free of wheat, corn, oats, gluten, eggs, dairy, and yeast, it can sure feel like there's not much left to work with! I made this recipe for hamburger buns for our 4th of July cookout with my parents. The texture is a little biscuit-like, but it was sturdy enough to stand up to a hamburger. These would be delicious as a dinner roll.
NOTE: If you have a Vita-Mix, you can make your own flours by milling the grains/seeds very fine in that. For this recipe, that would work for the millet and the rice. I grind my flax seeds in a designated coffee grinder.
1/4 C. ground flax seeds, stirred into 3/4 C. boiling water and soaked for at least 10 minutes
2/3 C. millet flour
1/2 C. rice flour (brown or white is fine)
1 C. tapioca flour (same as tapioca starch)
1 C. arrowroot flour (same as arrowroot powder)
1 Tbsp. + 1 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. sea salt
2 tsp. xanthan gum (guar gum would work)
2 Tbsp. agave nectar (honey would work)
1/4 C. olive oil
1 C. plain cashew yogurt
1/4 C. water
1/8 C. (2 Tbsp.) lime juice (lemon juice or cider vinegar would work)
1) Preheat oven to 375 degrees.
2) Combine the dry ingredients, measuring them directly into a large sifter. Sift everything well. (Don't skip the sifting or you will end up with a lumpy batter!)
3) In a separate bowl, stir together the wet ingredients, then gently stir in the soaked flax mixture.
4) Slowly stir the wet ingredients into the dry ingredients just until blended.
5) Working quickly, and handling it as little as possible, gently shape the dough into whatever shape you want for your final product. The bread rises and expands a little bit, but not as much as yeast breads do.
6) Bake on parchment paper at 375 degrees as directed below.
This recipe will make:
* 4 medium size "boules" (about 6 inches in diameter)—Bake 20-25 minutes.
* 12 hamburger/sandwich buns (about 4 inches in diameter)—Bake 10-15 minutes.
* 24+ good size dinner rolls (shaped into balls about 2 inches across)—Bake 10-15 minutes.
* 2 pizza crusts (spread out with wet spatula as evenly as possible)—Pre-bake 10 minutes, then top with toppings and bake an additional 10-20 minutes.
This is a modified version of an original recipe found on allergyfreealaska.com
NOTE: If you have a Vita-Mix, you can make your own flours by milling the grains/seeds very fine in that. For this recipe, that would work for the millet and the rice. I grind my flax seeds in a designated coffee grinder.
1/4 C. ground flax seeds, stirred into 3/4 C. boiling water and soaked for at least 10 minutes
2/3 C. millet flour
1/2 C. rice flour (brown or white is fine)
1 C. tapioca flour (same as tapioca starch)
1 C. arrowroot flour (same as arrowroot powder)
1 Tbsp. + 1 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. sea salt
2 tsp. xanthan gum (guar gum would work)
2 Tbsp. agave nectar (honey would work)
1/4 C. olive oil
1 C. plain cashew yogurt
1/4 C. water
1/8 C. (2 Tbsp.) lime juice (lemon juice or cider vinegar would work)
1) Preheat oven to 375 degrees.
2) Combine the dry ingredients, measuring them directly into a large sifter. Sift everything well. (Don't skip the sifting or you will end up with a lumpy batter!)
3) In a separate bowl, stir together the wet ingredients, then gently stir in the soaked flax mixture.
4) Slowly stir the wet ingredients into the dry ingredients just until blended.
5) Working quickly, and handling it as little as possible, gently shape the dough into whatever shape you want for your final product. The bread rises and expands a little bit, but not as much as yeast breads do.
6) Bake on parchment paper at 375 degrees as directed below.
This recipe will make:
* 4 medium size "boules" (about 6 inches in diameter)—Bake 20-25 minutes.
* 12 hamburger/sandwich buns (about 4 inches in diameter)—Bake 10-15 minutes.
* 24+ good size dinner rolls (shaped into balls about 2 inches across)—Bake 10-15 minutes.
* 2 pizza crusts (spread out with wet spatula as evenly as possible)—Pre-bake 10 minutes, then top with toppings and bake an additional 10-20 minutes.
This is a modified version of an original recipe found on allergyfreealaska.com
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