At the bakery, Wednesdays are generally gluten free testing days. Due to some schedule switching, this week's testing happened a little later than usual, and ended up being something savory, rather than sweet for a change. Several of the ladies in the bakery have been talking about decreasing our gluten intake lately. Only one of us needs to live a gluten free lifestyle, but the rest of us are feeling that we are sometimes overindulging and feeling the effects. So, we have been trying to incorporate items into our diets that we generally eat often , and that usually contain gluten, like pasta, bread and protein source. Pasta is really easy - rice or my favorite, a blend of rice and quinoa (it has a taste and texture so similar to wheat pasta that you won't be able to tell the difference. Bread is a little more challenging. We sell gluten free breads at our store, but they are all stored in the freezer. Not the freshest thing ever, but when there aren't any other options, that's what we have to go for. We tested (and approved) a brown rice based gluten free bread that had a nice texture, but took literally 10-15 minutes to toast in the oven (?!). And for protein, we can eat tofu, tempeh and beans.
I was talking to one of my coworkers and was telling her that it was my goal to bake my own gluten free bread. There is a woman that actually teaches a class on making savory gluten free breads at the school where I teach my gluten free public classes, which I have been dying to take, but it is expensive and I have been really busy lately (especially with excuses!). So while we were at work and I was telling her all of this, she said, well, "we should have time today, why don't you make one here for us"? Duh K, why not - we have all of the materials in the bakery to make the bread. So I went to one of my favorite gluten free blogs - The Gluten Free Goddess, and found that she has a recipe for GF Multigrain Bread. I printed it, modified it, and baked it. I was a little nervous with the batter because it was nothing like a "regular" bread dough - it was like a thick pancake or muffin batter. But, it worked beautifully, and after practically jumping up and down with excitement that I had successfully made a savory gluten free item, I gave a sample to basically the whole store, initially not telling anyone it was GF. Everyone loved it and was extremely surprised when I let them know that it was in fact, vegan, gluten free, nut free and soy free! So here is the recipe, whose base I found from The Gluten Free Goddess.
Gluten Free Multigrain Mini Loaves
|The Unbaked Bread Sprinkled with Sesame & Sunflower Seeds|
|All Three Loaves, Unbaked (Forgot to Take a Pic When They |
Were Cooked. Check out M's Blog for a Pic of Them Baked:
Koko's Baked GF Multigrain Bread
Yields 3 mini Loaves
2/3 cup sorghum flour
1/3 cup cornmeal, plus additional for dusting the pan
1/2 cup millet or quinoa flour
1 cup potato starch
2 tablespoons sunflower seeds, plus additional for garnish
2 tablespoons gluten free oats or toasted quinoa
1 tablespoons sesame seeds, plus additional for garnish
2 teaspoons xanthan gum
1 1/2 teaspoons sea salt
2 1/4 teaspoons yeast
1 1/4 cup warm filtered water
pinch raw sugar
1/4 cup extra virgin olive oil
2 tablespoons flax eggs (mix 1/3 cup ground flax seeds with 2/3 cup warm water in a jar, shake until well combined and measure out 2 tablespoons)
2 tablespoons agave
1/2 teaspoon apple cider vinegar
1. Preheat oven to 350 degrees. Liberally oil 3 mini loaf pans or one 9x5" loaf pan and sprinkle cornmeal on the bottom to coat.
2. Place the warm water, yeast and pinch of sugar in a glass, stirring with a fork to combine. Place in a warm place while preparing the flour mixture and assembling ingredients. It is ready when the mixture starts to grow and has a strong yeasty smell.
3. In the bowl of a stand mixer fitted with a paddle attachment, place the sorghum flour, cornmeal, millet or quinoa flour, potato starch, sunflower seeds, oats or toasted quinoa, sesame seeds, xanthan gum and sea salt. On low speed, mix until all ingredients are well combined.
4. Once the yeast mixture is ready, lower the bowl and pour into the flour mixture. Add the olive oil, flax eggs, agave and apple cider vinegar and raise bowl. On low speed, begin mixing the batter until all ingredients are combined, then continue mixing for an additional 1-2 minutes, or until batter is very thick and sticky.
5. Scrape the sides of the bowl and using a portion scoop, evenly portion the dough between the three loaf pans (or pour it all into one standard sized pan). Brush a small amount of olive oil over top and sprinkle with sesame and sunflower seeds.
6. Bake for 25-35 minutes for the mini loaves or 50-60 minutes for the large sized loaves, or until a knife comes out clean and when tapped on the sides and bottom, the bread makes a hollow sound.
I know it is going to be almost impossible to resist, but try to wait 15-20 minutes before eating for the best texture. (I ate it right away with some earth balance melted on top and it was out of this world, but then I waited 15 minutes after it came out of the oven, and the texture was even better. Seriously, this bread is out of this world! It slices really well, has an amazing flavor and texture and it makes everyone's bellies happy by not filling them with gluten! You will really love this one!