Gluten & dairy free, soaked flour bread

[Guest guest]

Finally, it's ready for sharing - the whole grain, gluten free,

dairy free bread. Made this version last night and it worked really

well, a bit like a stone ground soda bread recipe I used to have. No

much good for sandwiches, but yum for open faced ones.

deb

Whole grain, gluten free bread (Can be made dairy free)

· 1 cup flour* (1/3 each quinoa, amaranth & buckwheat)

· 2 Tbs whey or lemon juice

· 1 cup less 2 Tbs warm water (ie total liquid = 1 cup)

· 2 eggs**

· 75ml (5 Tbs) extra virgin olive oil or 75gms (3 oz) melted

butter

· 1 cup arrowroot

· 1/2 cup sesame seeds, freshly ground in coffee grinder

(comes to just under a cup of meal)

· 1/4 cup flaxseeds, freshly ground in coffee grinder (comes

to just under ½ a cup of meal)

· 2 tsp pectin, xantham gum or guar gum***

· 1 tsp baking soda

· 2 tsp cream of tartar

· pinch of fine celtic sea salt

The night before you want to make the bread, mix together the flour,

warm water and whey. Cover and leave in a warm place.

Preheat oven to 350 F (175 C). Beat the eggs with the oil until well

blended. Mix in the soaked flour. Mix remaining dry ingredients

together well in a large bowl, and then add the batter, whisking as

you go. The texture should be a fairly heavy batter. Let stand for a

few minutes while you prepare the loaf pan. The flaxseeds will soak

up some of the moisture and thicken the batter further. By this

time, it should be thick and similar to a bread dough. The thicker

it is, the better it will cook. If you need to, add a.little more

sesame meal.

Spoon into a buttered and lined loaf pan. Smooth the top, then make

a small dip in the centre to allow for rising. Bake for 50 to 60

minutes. Cool before slicing. It can also be baked in an 8X8 glass

pan. I haven't tested it, but it should also make good muffins, that

would cook more quickly.

Variations:

* If you can't get all 3 flours, try ½ and ½ of any 2 (not tested).

All quinoa also works. Or try amaranth flour (not tested). All

buckwheat also hasn't been tested.

** If you want to make this completely vegan, you'll have to

experiment yourself with egg replacments, sorry.

*** Some people react to guar gum, so xantham is better. If you also

react to that, try pectin. If still no go, try the bread without it,

it will just be a little heavier

Coconut bread

Make the gluten free bread as above, with the following

substitutions:

· Replace butter or olive oil with 75ml coconut cream

· Replace flaxseeds with 1/2 cup fine coconut