Whew! I've had quite the time finding GF recipes that my picky 3 year will eat! Thanks for all of your suggestions and recipes; I am slowly trying them all out! I've kind of given up on bread and come to the realization that a tortilla must be the way to go for easy lunches for my Karlie. I tried many recipes online but couldn't find a good one that uses freshly ground soaked whole grain, which is what I prefer for better digestion and absorption of nutrients. So I adapted my original recipe and finally made one that she likes! Next time I am going to try to use less tapioca flour and more brown rice or buckwheat, but this is what worked well so I thought I should post it before I forget it!
Combine:
1 cup freshly ground brown rice flour
1 cup freshly ground buckwheat flour
1/2 cup blanched almond flour
1/2 cup tapioca flour
1 tsp. xanthan gum
1 cup water
1/4 cup oil (olive, coconut, or butter)
1 Tbs. apple cider vinegar
Cover and soak at room temperature for 12-24 hours. Then:
- After soaking, add 1/4 tsp. baking powder, 1/2 tsp. sucanat, and 1 tsp. salt to soaked flour mixture, kneading in the flour until the dough is workable but not too stiff.
- Shape into 8 – 10 balls and let stand 10 more minutes.
- Roll to form a circle or use a tortilla press. I found that this dough is a little more sticky than my old recipe so I rolled the tortillas between two sheets of wax paper.
- Bake on a lightly greased griddle till done (not browned). Toast for about 20-30 sec. per side.
2 comments:
Hi Meg,
I enjoy reading your recipe blog and your family blog but I have never commented before- but I just couldn't resist telling you about a "bread" that I make for my family, we have been gluten free since April of this year. Gluten (or possibly just wheat specifically) is a problem for me and at least one of my son's and it had made a HUGE difference in our lives since we took it out of our diets. Anyway, I'm not sure if you have tried this recipe yet but it is for a flax bread- the great thing is that no soaking is necessary since it uses flax, which is not a grain! This bread is absolutely DELICIOUS and I make it every week. We mostly eat it as a side with other main dishes or with peanut butter for a quick snack or dinner (my husband works second shift so our dinners are like most people's lunches). I buy whole flax seeds and grind them myself (and store extra in the fridge) so that the flax meal is not rancid. Here is the link to the recipe I use- and this blog is a great resource for real food recipes and dealing with food allergies:
http://wholenewmom.com/recipes/focaccia-flax-bread/
I make 1 1/2 of this recipe and it fits nicely on a large baking sheet lined with parchment paper. I use 7 eggs when making 1 1/2 of the recipe and I use honey as the sweetener...just pouring a little bit in- am I the only one who is too lazy to measure out tablespoons of honey? Ha!
I hope that this is something that might work for your daughter...even people who aren't gluten free ask for the recipe for this because it is just so good, and very simple. Plus it uses more typical ingredients than most gluten free breads and baked goods, which is always a great thing :)
Amy
OH, that does sound good! And I am definitely one who is too lazy to measure the honey... I hate to waste what gets stuck on the spoon! What do you use to grind the flaxseeds? My grain-mill can't do them because they are oily.
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