Friday, November 7, 2014
Abby has never been a huge fan of hamburgers though she never disliked them, but since going yeast free she suddenly realizes how much she misses them. I had started some sprouts(her only "raw" veggie)and had made a batch of bean burgers plus had some red pepper ketchup so decided to see if using the classic Irish Soda Bread in my muffin rings would work. It did! The bread wasn't bad at all and held together wonderfully.
2 cups gluten-free flour blend
1 teaspoon baking soda
2 teaspoons baking powder(homemade or Hains for corn free)
1 teaspoon guar gum(still using NOW brand )
1 teaspoon sugar(C&H organic cane sugar)
1/2 teaspoon psyllium husk powder(not neccessary, but I think it gives it a bit more spring to the bread)
1/2 teaspoon salt
1 cup full fat coconut milk (you can use other milks but remember there is little fat in this recipe)
1. Preheat oven to 375 degrees. Lightly grease and flour a cookie sheet and english muffin rings.
2. Mix flour, baking soda, baking powder, guar gum,sugar, psyllium husk power salt in a bowl.
3. Add egg and milk and mix to form a soft, sticky dough.(add a tablespoon of water if it seems too thick, gf does best with a wetter dough)
4.Fill each ring about 1/2 full. Wet hands with water and smooth the tops so the dough fits well in the ring and top is smooth. Use a knife and cut an x in each top. If wanted sprinkle a dusting of flour on top(or sesame seeds if you can have them) Allow to sit on counter for about 10 minutes(the baking powder will lift some and then further in the oven)
5. Bake in preheated oven until top is golden brown, about 20-25 minutes.