Gluten Free Vegan Flax Sorghum Sandwich Bread Recipe

August 19th, 2010 yum Posted in Baked Goods, Bread, Breastfeeding for Allergic Baby Recipe, Egg Free, Rice Free, Sorghum, Soy Free, Teff, Vegan, corn free 11 Comments »

Those of you who follow this blog know I love fancy shmancy herbed and spiced breads. Sign me up for some rosemary-sundried tomato bread or onion rolls any day. I also love sweet breads- gluten-free cinnamon swirl, norwegian julekake. They make my pulse beat faster. If I could eat gluten-breads, I would try every fun variety of bread out there. But, as it is, I can’t eat gluten, so I have to make my own fun varieties. Delightful as fancy breads are, though, we still need a homespun everyday bread for lovelies like bread and butter (or soy free margarine), veggie sandwiches (hummus and avocado, how i love thee), and toast with meyer lemon marmalade. This bread is a vegan, rice free everyday sandwich bread inspired by an earlier roll recipe. I hope you enjoy! It makes one large loaf and will fill a 9*5 pan quite full or a slightly larger pan less full. Two half loaves are pictured- I made a sweet version as well as this one with one dough recipe.


*Looking for Adopt a gluten-free blogger? It is hosted by Shirley of Gluten-free Easily this month.

shared with Gluten free Wednesday

Sorghum Sandwich Bread Recipe
Ingredients
3 tbsp. ground flax combined with 3/4 cup water in food processor (or, if you eat eggs, 3 eggs whisked together)
1/4 cup oil
1/4 cup sugar
1 1/4 cups hemp milk (or other GF dairy alternative)
1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour) or arrowroot or tapioca starch
2 cups sorghum flour
1 cup arrowroot or tapioca starch
1/3 c. GF teff or buckwheat flour (any wholegrain flavorful flour)
1 TBSP active dry yeast
1 tsp. apple cider vinegar

Extra hemp milk for brushing
kosher salt flakes (optional)

Directions
Grease bread pan and dust with flour. Preheat oven to 375 F.

Blend or process flax and water until you have a frothy, egg-like texture. Pour into bowl of heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs.

Use spatula to spoon into bread pan. Brush top with non-dairy milk and sprinkle with (optional) kosher salt. Let rise until doubled in size. This usually takes 30-50 minutes. Don’t let it over-proof. Put in oven and bake for 45 minutes to an hour. You know it is done when it is golden brown and sounds hollow when you tap it.

Remove from oven and place on cooling rack. Resist urge to tear into it like a starving wolf. Well, try. When it has cooled completely you can slice into it. You can cut it immediately before serving or if you want to freeze it, slice it all, wrap in saran wrap and freeze in a ziploc bag.

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Gluten-Free Indian Wholegrain Naan Flatbread Recipe

July 7th, 2008 yum Posted in Indian, Indian Flatbread, North India, Teff 17 Comments »

I’ve always been more than a little envious of gluten-based flatbreads. Naan is one of the DH’s favorite things, and I definitely wish I could have tried the flatbread made in the home of the Bangalorean family that I saw on our last visit to India. But, I’ve learned over the years that the best consolation is coming up with my own gluten-free version of a dish at home later. That’s exactly what I did one evening when I found myself drowning in our favorite spinach chickpea curry recipe and out of rice. I had tried a recipe using all white flours from the gluten-free mall’s recipe index, and I liked it, but I wanted something a little more sophisticated and healthier for me, too. So, I played around with flours until I came up with a satisfying brown and white rice flour naan that had just enough teff to give it a lovely “wholegrain” flavor but not too much to overpower the bread. The resulting bread was lovely, and a huge improvement on the original. So, the next time you have curry- why not try a northern starch rather than a southern, and try my recipe for wholegrain Naan flatbread. Even if you don’t have curry, butter or margarine with dill or any traditional sandwich filling is great in this flatbread. The best part? Despite its fluffy, yeasty interior the crispy exterior is strong enough to keep it together when you slice it open, and sturdy enough to handle a heavy filling… even lots of whole chickpeas slow simmered in an Indian curry.

I am very pleased to enter this flatbread recipe in Bread Baking Day, with its theme of “small breads.” Enjoy more of the Book of Yum’s Indian Food Recipes and Reviews

Looking for more gluten-free flatbread recipes?

Try Ginger Lemon Girl’s Millet Flatbread

Kate’s GF Mock lavash Bread

or

Naomi’s Sweet Potato Pita

Gluten-Free Naan / Roti – Indian Flat Bread (Gluten-Free)
Ingredients
1 cup tepid milk (i used soy milk, but any kind of milk is fine)
1/2 cup brown rice flour (superfine)
1/2 cup white rice flour
1/2 cup sweet rice flour
3 tbsp. teff flour
1/2 cup tapioca flour
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons sugar
2 teaspoons dried active yeast
2 teaspoons vegetable oil
1 cup or more plain/natural yogurt
1 egg, lightly beaten
1 teaspoon xanthan gum
Directions
In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then
sit bowl in warm place for 4-5 minutes.

Sift the flours, Xanthan gum, salt, baking powder into a bowl or
food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.

Preheat oven to the highest setting. Make dough into 6 equal sized
balls. Roll out balls into round shapes that are about 1/4 in. thick .[my note: I rolled the dough out on parchment paper- you can then peel off parchment paper after transferring or bake directly on paper. I also put my hand inside a small plastic ziploc to pat out the dough rather than using a rolling pin, using liberal amounts of extra teff flour to decrease stickiness.]

Preheat a heavy baking tray in oven to 550 or so. Remove tray and put the naan on it [on or off of parchment paper]. Return to the oven for 3 mins, or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.

(my oven only heats to 550 and the first time it took me more like
5 minutes or six to get it brown. But then the second time i almost
burned it, so watch it carefully. My hubby liked it better the
browner it got.)

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