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Gluten Free, Gum Free, Yeast Free, Vegan Buckwheat Mini Loaf Of Bread

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Posted 28 June 2011 - 09:20 PM

(This is a preliminary recipe. It is not tested at higher amounts. If doubled, it should make a 4" by 8" loaf. )

Gluten Free, gum free, yeast free Vegan Buckwheat Mini Loaf of Bread, whole grain type

•Oven, 350º F

•pan, mini loaf size, pre - greased or oiled (you have the correct size pan if it holds about a pint of water)

This recipe will use Chia seeds and boiling water for the "egg." Chia seeds are available at health food stores. If you don't have chia, you can use ground flax seed and boiling water.

This recipe will use about 1 and 1/4 cup of gluten free flour mixtures. I am using these types of gluten free flours because they tend to be "stickier," and not need as much artificial thickener, especially when pre soaked, as we are going to do. Amaranth also is mold retardant when leftovers are stored in the fridge.

Almond meal can be easily made by grinding nuts in a blender. Store any leftover in the refrigerator.

If you do not have buckwheat flour, you can grind buckwheat or kasha (pre roasted buckwheat seeds) in a coffee grinder or a hand mortar and pestle.

Chia "egg" gel

Put a teaspoon of chia seeds into a microwavable bowl with about 2 tablespoons of water. Keep zapping it in the microwave until the water is near boiling and the chia seeds are making a nice gel. Microwaves vary. Do this in 10 second increments. Alternatively, boil the water first, then add some to the chia seeds. (Flax may be substituted)

Dry ingredients

in a measuring cup, put the following flours into it until you have a heaping cupful, or 1 and 1/4 (1.25 cups) of gluten free flour mixture:

1/4 cup plus about 1 tablespoon ground up kasha buckwheat

1/4 cup plus about 1 tablespoon garbanzo bean flour

1/4 cup plus about 1 tablespoon potato starch (if nightshade intolerant, may substitute other starchy gluten free flour)

1/4 cup plus about 1 tablespoon of a three way mixture of amaranth flour, almond meal, and teff flour. If you don't have teff, you can use half amaranth and half almond meal, or use another flour, such as sorghum or quinoa.

salt. about 1/4 to 1/2 teaspoon, or to taste.

spices: generous pinch of ground cumin and a generous pinch of ground cinnamon and any other type of sweet spice you like, such as nutmeg, cloves, allspice, ginger.

Now, you are going to put this in pre -soak
In a bowl, put the following wet ingredients

1 teaspoon pure apple cider vinegar (or lemon juice)

1 to 2 teaspoons pure olive oil

about a teaspoon total or more of agave syrup, molasses, and/or honey (glop or squirt of each.... to taste) People who need to be sugar free can use other alternatives, since this is a yeast free recipe.

about a half cup water or more. stir to dissolve the molasses in the water, then add the one and a 1/4 cup gluten free flour mixture. Stir well, adding enough water and the "chia egg gel" to make a thick batter. Your flour mixture and humidity will determine how much water to add. (if you want to use milk, nut milk, or coconut milk, that's okay.)

Let this flour, vinegar, chia and water mixture soak at least 5 min, 10 min is better, can go for up to an hour or put in refrigerator, covered.

Turn on the oven if you haven't already.

Measure out the baking soda Leavening:

1/2 teaspoon of baking soda
big pinch 1/8 teasp cream of tartar

Add to the batter mixture, and beat it in thoroughly. If the batter is super thick and too thick to mix and pour, add a bit more liquid. Taste the batter (you can do this because there is no raw egg. If you like a sweeter mixture, or saltier, add more to taste)

Now, put the thick batter with its added leavening into the greased or oiled mini loaf pan. batter should be filling it up to 2/3.

Put it in the 350º pre heated oven. Set timer for 35 minutes. It will probably take 40 to 45 minutes, but be conservative. Bake, and check for doneness by tapping on top, then by inserting a clean kitchen table knife into the loaf. Your knife needs to come out clean. If the bottom tip is sticky, put the loaf back in and keep baking 5 to 10 more minutes, and test again. To finish the crust bottom, take the pan out of the oven, take the loaf out, and finish baking it 5 more minutes on its side or upside down, on an oven proof plate or laid across the empty loaf pan.

Makes one mini loaf of dense, high protein, yeast free vegan bread. :)

If you have so much batter that it is filling the pan to near the top, leave out a little bit and cook it in a small cup separately in the microwave for about 20 seconds for a small bun-in-a-cup.
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Posted 02 August 2011 - 12:24 AM

Recipe update:

I have discovered you can soak the chia seeds in room temperature water for a slightly longer time, and they actually gel up quicker and better than heating in hot water. You may want to try using more chia seed if a teaspoon isn't enough.
Flax meal still needs hot water soaking.
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