This recipe has been in the works for quite a while. I’ve been making it for months, experimenting with different variations. I’m not sure why I kept holding off on posting it, but maybe it was because I was waiting for just the right combination of flavors. Finally, the other night, I found the perfect seasonings that made me say “Yes, this recipe is ready.” I made tahini un-cream cheese that seemed to cry out to be used on dill-shallot bread for an heirloom-tomato, avocado sandwich. I had some shallot pepper from Penzeys, and so I combined it with dill and onion in my favorite amaranth flatbread, and used it to make the perfect veggie sandwich. As I bit into it, I realized at last the recipe was ready for posting. Now, mind you, I like every single variation I posted. Italian seasonings have been a favorite when I use this recipe for pizza, and the sundried-tomato olive flatbread is my favorite for snacking. And now, I have a favorite recipe to make amaranth flatbread for sandwiches. Not only is the amaranth not a bad thing in this recipe- it actually tastes good, and the official Book of Yum taste testers the DH and JM both gave thumbs up. Life is pretty good for this allergen-free, gluten-free mama, amaranth and all. Anyone else want a sandwich with me? What is your favorite gluten-free sandwich bread and veggie fillings? Share in the comments!
Gluten-free Vegan Amaranth Flatbread Recipe with mix instructions
1 tablespoon dry yeast 2/3 cup amaranth flour (or Sorghum, or brown rice flour) 1/2 cup arrowroot starch or tapioca flour 2 teaspoons xanthan gum 1/2 teaspoon salt 2/3 cup warm non-dairy milk (110) (hemp etc. You can use water but it is better with the higher protein content un-dairy milk) 1/2 teaspoon sugar or honey 1 teaspoon olive oil 1 teaspoon cider vinegar
For variations: Dill-shallot flatbread: 1/2 tsp Penzey’s shallot blend, 1/2 tsp dill weed, onion powder to taste, kosher salt for sprinkling Provencal flatbread: 1 tsp bouquet garni or Provencal blend, kosher salt for sprinkling Italian flatbread: 1 tsp italian seasoning, kosher salt for sprinkling. Sundried tomato-olive flatbread: 1 tsp. italian seasoning, for topping: 1-2 tbsp. sundried tomatoes in oil, 1 tbsp. or more kalamata olives, sliced Cinnamon-sugar flatbread: 1 tsp cinnamon or cinnamon based baking blend (Pumpkin pie spice etc), cinnamon sugar for sprinkling
Directions
Preheat oven to 425F and prepare a baking sheet by lining it with a sheet of parchment paper. If you have it, heat a pizza stone on the lower rack of your oven.
Combine dry ingredient in bowl of standing mixer and add your warm non-milk, sweetener, olive oil and cider vinegar. Add teaspoon of herb for your respective variation as listed. Do not add anything listed for sprinkling or topping (i.e. olives, cinnamon sugar). Mix for 3 minutes on medium-high. Use spatula to scrape dough out onto parchment paper. Drizzle dough with a little olive oil or lemon olive oil and shape with your hands into a round or square flatbread shape. If it sticks to your hands, you can add more oil. (If making sundried tomato-olive flatbread, you can use the oil from the sundried tomatoes and leave some tomatoes embedded in the dough.) If relevant add toppings- KOSHER SALT or olives or cinnamon sugar, depending on recipe. Bake for 10 minutes on baking sheet and then transfer flatbread on its parchment paper to your pizza stone. (If not, just rotate your baking sheet). Bake for 10 more minutes or until the bottom is nice and brown and the dough has reached your desired state of crunchiness. Take from oven and enjoy!
Notes
To make a mix, prepare quart sized Ziploc freezer bags. I often make at least 3 mixes at a time. Combine amaranth, arrowroot (or tapioca), xanthan gum, and salt in each bag. Label with recipe title and remaining ingredients: 1 tablespoon dry yeast 2/3 cup warm non-dairy milk (110) (hemp etc.) 1/2 teaspoon sugar or honey 1 teaspoon olive oil 1 teaspoon cider vinegar
and store at room temperature. Pour in standing mixer bowl and add remaining ingredients, following posted directions here to make recipe.
Bags can be re-used later.
*olive-sundried tomato variation pictured.
Rating:9
Original Source:The contents of my brain, please do not replicate without permission.
Do you ever have happy accidents in the kitchen? The other night I wanted a creamy pasta type recipe. Since I’m not actually eating pasta (as I’m corn and rice free right now), I made spaghetti squash. And then it came to the cream sauce. Lately I’ve been indulging in sesame, and so I thought of using tahini as the base for a creamy sauce. I didn’t want a traditional tahini sauce, but something more like a vegan nut-cheese, so I added nutritional yeast and a little water to facilitate blending. Next I was going to add some vinegar or citrus juice when it occurred to me that I had some dill dressing left over from the night before. I added it to the blender, along with a few other seasonings- and something magical happened. The additional oil and lime juice made the tahini extremely creamy and thick- just like cream cheese in texture. Tahini is an assertive ingredient, so it gives more personality than a nut based “butter” but if you adjust the sweet, sour, and salty elements to your liking, I think this un-cream cheese recipe is pretty darned tasty. The fresh herb shortens the longevity of the recipe, so plan to use it all in a day or two or just add the herb to the portion you are immediately using. I used it on some spaghetti squash the first two days. Then I baked up some shallot-dill amaranth flatbread and used this as a creamy spread base for a gorgeous veggie avocado sandwich. The flatbread recipe is coming soon, but for now, enjoy this yummy casein, nut, and soy-free cheese recipe
1/3 cup tahini 1/3 cup nutritional yeast water as needed Juice of 1/2 lemon or lime 1-2 tsp. Annies gluten-free mustard 2 tsp agave nectar, honey, maple syrup, or simple syrup 3 tbsp. minced fresh basil
1/3 cup chilled lemon dill dressing as follows: 1/6 cup canola oil 1/6 cup lemon or lime juice 1 tsp dill weed dash of agave nectar sprinkle of salt
Directions
Whisk lemon dill dressing ingredients together and chill in refrigerator (or freezer if you are trying to hurry this).
Pour tahini into a small food processor or blender. Add nutritional yeast and lemon or lime juice. Process. Add fresh basil, mustard, agave, and enough water to keep the ingredients blending together but not enough to make it soupy. When you have a smooth paste, add your chilled lemon dressing. Process. You should have a creamy sauce that resembles the texture of cream cheese. You want it thick enough that you can scoop in balls with an ice cream scoop and spread it thickly on gluten-free toast if desired.
Taste and adjust seasonings as needed.
Notes
Delicious on baked spaghetti squash, pasta, or as a topping for sandwiches. Just add veggies!
Rating:8
Original Source:My original creation. Please do not replicate anywhere without my permission. Thanks!
This recipe has been in the works for quite a while. I’ve been making it for months, experimenting with different variations. I’m not sure why I kept holding off on posting it, but maybe it was because I was waiting for just the right combination of flavors. Finally, the other night, I found the perfect seasonings that made me say “Yes, this recipe is ready.” I made tahini un-cream cheese that seemed to cry out to be used on dill-shallot bread for an heirloom-tomato, avocado sandwich. I had some shallot pepper from Penzeys, and so I combined it with dill and onion in my favorite amaranth flatbread, and used it to make the perfect veggie sandwich. As I bit into it, I realized at last the recipe was ready for posting. Now, mind you, I like every single variation I posted. Italian seasonings have been a favorite when I use this recipe for pizza, and the sundried-tomato olive flatbread is my favorite for snacking. And now, I have a favorite recipe to make amaranth flatbread for sandwiches. Not only is the amaranth not a bad thing in this recipe- it actually tastes good, and the official Book of Yum taste testers the DH and JM both gave thumbs up. Life is pretty good for this allergen-free, gluten-free mama, amaranth and all. Anyone else want a sandwich with me? What is your favorite gluten-free sandwich bread and veggie fillings? Share in the comments!
