WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Saturday, February 7, 2015

Buckwheat Bread: gluten free, corn free, soy free, dairy free, nut free..

(homemade mustard,homemade coconut yogurt, homemade pickles,paprika shredded chicken,pea leaves and red onion)

Buckwheat will make a denser loaf. It will also add much needed nutrition and flavor. In the past I have added ground caraway and whole caraway seed, dill weed, and substituted 1/4 cup pickle juice for the water. Kind of a "fake rye" bread. As it is below just a nice wholesome bread that we use to replace whole wheat bread in our diet.


1 1/2 cup coconut milk(homemade,too much fat and it won't rise properly)
3/4 cup water
3 eggs
1 Tablespoon Braggs Apple Cider Vinegar
2 Tablespoons TJ's Grapeseed oil
1 Tablespoon organic C&H cane sugar
2 Tablespoons organic Plantation Blackstrap molasses
3 Cups all purpose Gluten Free flour(Mix your own, all premixed are tainted)
1 Cup buckwheat flour(I grind my own from buckwheat groats)
1 teaspoon salt(pink himalayan)
1 Tablespoon NOW brand guar gum
1 Tablespoon Active Dry Yeast(red star Active not rapid for corn-free)


Place in order given by your bread machine. I used the basic function with dark crust option in the Zojirushi.

NOTE:I have found the amount of liquid needed can vary depending on the buckwheat flour. It will be a thicker then normal batter/dough but it still should move freely in the bread maker. Adjustment to liquid(water) may be needed.

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