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.

Tuesday, April 21, 2015

Stuffed Bread(gluten free, corn free, soy free, dairy free)



We are big bread fans and Abby and I are continuously grateful for the variables we have created with irish soda bread. This one is a terrific option to replace garlic bread. A great snack. Even with a fried egg slide over a slice for lunch. You could use whatever veggie blend that you like, we just like the sweetness of red peppers and baby bok choy happens to be 1 of two green's she tolerates right now.




Veggie Filling:
1/2 finely minced red pepper
1/4 cup finely minced shallot,or leek, or onion
1-2 teaspoons of fresh(or dried)rosemary
1 cup finely shredded baby bok choy(this will wilt down to a very small amount)
grapeseed or coconut oil
(minced garlic if you would like)

In pan on low heat add a bit of your grapeseed or coconut oil and red pepper, onion(shallot or leek), and rosemary. Saute until tender. Add shredded baby bok choy until wilted.

Put aside.


Irish Soda Bread

2 cups gluten-free flour blend
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon guar gum(you could probably skip and increase psyllium)
1 Tablespoon Psyllium husk powder
1 teaspoon salt(pink himalayan or what is safe for you, you can reduce the salt but we liked it with more salt for this recipe)
1 egg (I use eggs but suspect an egg sub would work)
2 Tablespoons grapeseed oil
1 cup milk of choice (1 use 1/4 cup coconut yogurt mixed with 3/4 cup water use whatever is safe for you)
1/2 Tablespoon braggs apple cider vinegar

1. Preheat oven to 375 degrees. Lightly grease loaf pan.(I used two small loaf pans,this bread will rise but not a lot so you want your pan aprox 3/4 full )

2. Mix all dry ingredients in a bowl.

3. Add egg,choice of milk,oil and mix to form a soft, sticky dough.(you may need a bit more flour or a bit more milk depending on your flour blend with my flour blend I tend to need about 3-4 tablespoons more milk)It is not quite a dough but thicker then a thick brownie batter.

4. Add the vinegar last and quickly mix it in.

5. Fill pan 1/2 full in greased pan. Spoon veggie filling and top with the rest of the dough.

Wet hands with water and smooth top to look like a loaf(higher in the middle).

6) Allow to sit on the counter for about 10 minutes. This allows the baking soda-vinegar to provide a bit of lift before hitting the heat of the oven.

7) Bake at 375 for 35-40 minutes.

8) allow to cool, slice and store in airtight container

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