Thursday, July 31, 2014
Yeast and Gluten free, Fake Rye Bread(gluten free,cornfree, rice free, potato free, soy free, yeast free, dairy free, gum free)
A lot of folks with Mast and/or multiple allergies not only have issues with corn but also with potato and rice! I am incredibly grateful that Abby does great with rice and potato but Derek doesn't! He really tries to minimize both in his diet though a bit now and then is okay,but I am trying hard to avoid it altogether when cooking for him. OF course Abby is now yeast free too so I am having to either make 2 different loaves of bread or I need to start figuring out a few recipes that would be safe for both of them. I have noticed too that many with as many food issues as Abby suffers from also really struggle with the various gums used in gluten free baked goods. I have been using psyllium husk powder off and on and so far so good. Plus, I think at least for some applications(especially bread) it is superior to guar gum.
So this loaf is potato free, rice free, yeast free, dairy free, gluten free and corn free(corn free enough for Abby)
I have always loved rye bread. Black Russian and Jewish Rye are favorites. Adds a huge punch of flavor and complexity to any sandwich you are wanting, and the leftover bread made into cubes for stuffing couldn't be tastier. It toasts really well and some toasted fake rye with a side of kraut? Perfect snack for me!(no kraut for Abby though)
Another advantage beyond flavor with this loaf is the nutrition. Both Teff and Buckwheat are superior in providing a huge punch of nutrition. Caraway and Dill also have a surprisingly big dose of good nutrition. Caraway contain fiber,A,C, B's,copper,manganese,and much more. They are a little powerhouse of goodness! Dill too has a great profile including vitamin A and shares similar properties to garlic for it's bacteria regulating effects.
This is very dense, heavier(very heavy) and very flavorful. Also very quick and easy to throw together in a pinch. With my "plain" irish soda bread I can usually get good height,and a lighter crumb but this just doesn't get the same height, the trade off is more nutrition and terrific flavor.
My family is not fond of whole seeds in their bread. Plus, gluten free breads just tend to crumble more, I find the whole seeds make that issue worse. I grind them quickly(ninja or spice grinder)and add them in. Another perk of ground caraway is the flavor is pronounced throughout the bread.
1 cup Teff(Teff company)
1/2 cup buckwheat(I grind buckwheat groats from the international market in the WonderMill)
1/2 cup tapioca starch
1 Tablespoon psyllium husk powder(using the NOW brand, no noted reaction but not confident either)
2 teaspoons baking powder(homemade)
1/2 teaspoon salt(pink himalayan)
1/2 teaspoon dill weed
1 1/2 teaspoon fresh ground caraway(I buy whole spices as much as possible and grind my own)
2 Tablespoons grapeseed oil(TJ's and a few other brands seem to be safe for Abby)
1 Tablespoon Braggs Apple Cider vinegar(or choice of safe vinegars another option is a Tablespoon of pickle juice)
2 eggs(more and more folks have found they do better with local eggs fed no corn and no soy)
1 Tablespoon blackstrap molasses(plantation brand)
1 Tablespoon raw honey
1 cup homemade coconut milk(or your choice of milk)
2 teaspoons baking soda
preheat oven to 375.
Mix Teff,buckwheat, tapioca,psyllium,baking powder,salt,dill and caraway.
Now mix in grapeseed oil, vinegar, eggs,molasses, honey and coconut milk. mix well.
Lastly mix in baking soda. Place the soft dough immediately in a 6 inch round pan(I use a 6 inch to force the dough to go up higher)that has been greased and floured.
With a wet hand pat the top into a smooth dome.
Sprinkle with a bit of flour.
Use a knife and cut an X onto the top(I go pretty deep to help the center bake properly)
Sprinkle the top with a few whole caraway seeds if wanted.
Bake for 30-35 minutes at 375. The loaf will sound hollow. If in doubt, test the center with a knife.
Store tightly wrapped.