Bread - Gluten-Free, Vegan

Bread – Gluten-Free, Vegan

9” x 5” loaf pan           350F                35-45 minutes

INGREDIENTS

1 ¼ warm water

1 cup warm milk

2 ¼ tsp dry yeast

2 tsp sugar

½ cup ground flax seed

3 TBsp oil (olive or other)

2 TBsp maple syrup

1 ½ tsp salt

Flours and Meals – 3 ½ cups total

   1 cup Gluten Free flour mix

   1 ¼ cup oat flour

   ¼ cup corn flour

   ½ cup cornmeal

   3 TBsp potato starch

   1 TBsp buckwheat flour

DIRECTIONS

1. Pour warm water and warm milk into large bowl.  Mix in sugar.  Sprinkle dry yeast on top of liquid.  Let sit about five minutes or until it begins to froth.  I use a large stand mixer with a dough hook.  Any large bowl and a sturdy wooden spoon would work to mix this dough.

2. Add oil, syrup, and ground flax seed to yeast mixture.  Mix well and let sit another 2 – 5 minutes while flax absorbs liquid.  Ground flax seed holds the bread together like gluten or eggs.

3. In a separate bowl, mix together flours, meals, and salt.  The above ingredient mix is just a guideline.  These flours are available at my local grocery store.  The corn and oat help with structure and taste of the bread.  Buckwheat is a flavor and can be replaced with GF flour mix.  The potato starch helps lighten up the loaf which tends to be very dense.  If you are concerned about any gluten in the oat flour, you can purchase gluten-free oatmeal and grind it in a blender or food processor. 

4. Add dry ingredients to yeast mix and blend well for at least 3 or 4 minutes until all ingredients are blended in.  The dough will be very soft and sticky.

5. Grease the bread pan very well.  In addition, I cut a piece of waxed paper to size and set it on the bottom of the greased pan and then grease the top of the waxed paper.

6. Pour batter into the loaf pan.  Rise in a warm place (I preheat my oven until it is warm, then turn it off and put the bread in the oven to rise).  You might want to put a cookie sheet under the loaf pan to catch spills.  Watch very closely.  This dough is soft and does not hold together.  It will spill over the top and drip out.  It is too soft to rise like wheat bread.

7. When dough has risen to just over the top of the loaf pan.  Gently punch it down with a spoon.

8. Let rise again until dough is just over the top of the loaf pan. Very carefully set aside – the dough is fragile and if bumped it will collapse.  Preheat the oven to 350F (or lower if using convection fan).  The edges and crusts of this dough tend to overcook easily so make sure your oven is not too hot.

9. Gently place pan in oven and cook about 35 – 45 minutes.  You can test for doneness by tapping the top.  It will not sound as hollow as a loaf of wheat bread but almost.

10. Remove from oven and cool in pan for ten minutes.

11. Slide a butter knifte along the sides of the pan to loosen the bread.  Turn onto rack or towel to cool. 

12. When completely cooled, store in airtight container or plastic bag.  The crust and edges will soften up overnight.

Thanks to Sarah for her gluten free vegan everyday bread posted March 11, 2014 by Sarah.   http://www.sarahbakesgfree.com/2014/03/gluten-free-vegan-everyday-bread.html

My adjustments started when I was unable to find ground chia seeds at my grocery store.

 

Roasted Nuts and Seeds

Roasted Mixed Nuts and Seeds

Ingredients

2 ½ cups mixed unsalted raw nuts and seeds, for example:

      sunflower seeds, pumpkin seeds, almonds, hazelnuts, cashews, etc.

2 TBS butter

Mix of spices, examples might be:

      2 TBS fresh rosemary – finely chopped

      1 tsp cumin

      1 tsp curry powder

      1/8 – 1 tsp hot chili pepper powder: cayenne, chipotle, ancho, etc.

      ½ tsp allspice

      1 tsp salt (optional)

1 ½ tsp maple syrup (not artificial maple flavored syrup)

1 TBS brown sugar (optional)

Instructions

1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. Measure nuts and seed and toss together in a bowl. Set aside.
3. In a large sauté or fry pan, gently melt butter over very low heat. 
4. Add spices to butter.  Mix and heat until fragrant, about 1 minute or less.
5. Remove from heat and stir in maple syrup.
6. Add the nuts to the sauté pan. Stir and toss to completely coat. Sprinkle brown sugar over nuts and toss lightly for added sweetness.
7. Transfer the seasoned nuts to the prepared baking sheet. Spread out in a single layer.
8. Bake until nuts are toasted and light golden in color, about 10-15 minutes. Turn the pan or put on different shelf part way through cooking to insure even heating.
9. Allow the nuts to cool on the pan until firm & crunchy (not soft) and cool to touch.
10. If not for immediate eating, store in a lidded container in the refrigerator or freezer.

Notes.  I cook several batches at a time with each batch having a slightly different blend of spices and sweetness.  Then I mix them all together before serving.

Wild Rice Salad

Wild Rice Salad

Ingredients

SALAD

  1 cup wild rice

  4 cups stock or salted water

  ¾ cup raw seeds & nuts (pine, pumpkin, walnuts, pecans, etc.)

  ½ cup dried cranberries

  Fresh vegetables, some examples are:

      1 carrot, cut into ½ inch long matchsticks

      1 roma tomato, finely diced

      3 – 5  green onions or scallions, finely chopped

      1 ½ Tbsp chopped chives

      Several inner stalks of celery with leaves, finely chopped

  3 bunches watercress or seasonal salad greens

VINAIGRETTE

  1 ½ Tbsp vinegar (apple cider, raspberry, rice, etc.)

  1 Tbsp maple syrup

  1 tsp Dijon mustard

  Juice from ½ orange

  Zest of 1 orange

  ¼ cup olive oil

Preparation

1. Roast seeds and nuts. If using large, whole nuts, break or chop before roasting.

     In oven: 300F. Spread the nuts & seeds in a small baking pan. Roast 15 minutes. Cool

     On stovetop: Medium heat. Stir nuts & seeds in heavy skillet until golden brown. Cool.

2. Cook wild rice.

• Rinse wild rice until water is clear.
• Combine the stock and wild rice in a stockpot, rice cooker, or stovetop sauce pan.
• Bring to a boil, reduce heat to low, and simmer, covered, for about 45-55 minutes, until the grains are just opened up and tender.
• Spread the hot rice on a baking sheet and let cool.

3. Make vinaigrette.

• Mix together vinegar and seasonings – whisk or shake well.
• Add oil and mix vigorously.

4. Make salad.

• When rice is cool, scrape it into a large bowl and add seeds & nuts, dried cranberries, and fresh vegetables.
• Toss all ingredients together with the vinaigrette.
• Refrigerate for at least one hour, and serve over watercress or greens.

5. Variations:

• Top with marinated, cooked, and thinly sliced meat.
• Use a mixture of brown rice and wild rice, cooked together.
• Use fresh cranberries – cut in half, cook 10 minutes in simple syrup, drain.

Blueberry Cobbler

Blueberry Cobbler

Preheat oven 350F

Grease 7x11”, 9x13”, or 2 quart baking dish of any sort.

35 – 40 minutes

4 – 6 cups fresh blueberries (can be mixture of seasonally ripe fruits such as peaches)

2 Tbsp cornstarch

½ cup sugar (plus 3 Tbsp)

2 tsp lemon zest

1 ½ cups GF flour*

½ cup Sweet rice flour

¼ tsp xanthan gum

3 tsp baking powder

½ cup cold, unsalted butter

1 cup milk (almond, cow, coconut, or mixture)

In small bowl, combine ½ cup sugar, cornstarch and lemon zest.

Place blueberries in prepared baking dish.  Sprinkle sugar mix over berries and toss gently.

Spread blueberry mixture evenly over bottom of baking dish.

Set aside.

In large bowl, mix together flours, xanthan, baking powder, and 3 Tbsp sugar.

Cut in cold butter with a pastry blender (or two knives).

Mix in the milk.  Dough should be soft. 

Place dough by large spoonfuls on top of berries.

Bake about 35-40 minutes, or until berries bubble around the edges and pastry is golden.

Cool at least 15 minutes before serving.

*Options to enhance a standard rice-based GF flour blend would be:

    ¼ cup corn flour – would add corn flavor and density

    2 Tbsp buckwheat flour – would add flavor and texture

    2 Tbsp almond flour – would add flavor

    2 Tbsp coconut flour – would add flavor

Low FODMAP from Stanford Hospital