Simple Gluten Free Bread With Spices

Healthy Recipes

Serves: 8-9
Yield: approx.16-18 thin slices
Prep: 60-90 minutes
Cooking time: 45-60 minutes

Recipe adapted from: Dovesfarm

Notes: This recipe contains: B-Vitamins, protein, fibre, calcium, iron and (per serving) is low in salt and saturated fats!

This is a simple GF loaf that is easily adapted; the flavours are endless! We think that it’s a great accompaniment to a bowl of soup (as it makes a lovely piece of toast!); it can also be used to make delicious croutons or breadcrumbs.

When I began baking many years ago, I always appreciated the effort of other bakers who made recommendations and explained their processes; with all the baking terminology and various types of baking equipment on the market, it can all be a bit daunting at first! You don’t always have to buy the latest gadget either- occasionally a fork can work as a good substitute to a whisk! Sometimes a little experimentation is all it takes…and then ask yourself a few questions such as, how often will I use this device and will it make my life any easier??!

On that note, here is a list of utensils we used to make our bread (relevant substitutions included!).

 

 

 

Baking Equipment:

baking equipment_table_watermarked

NB: We used everything but disposable paper liners. 

 

 

Ingredients:

 

 

Directions:

Oil a loaf tin with 5ml (1tsp.) of the oil; apply it with some kitchen roll or parchment paper (do not throw this paper away!).

You can see that our loaf tin is well used. 😀

 

 

Create your ‘flax eggs’. Place the flaxseed into a small dish. Add the water. Stir until combined. Leave for 5 minutes.

The mixture will become quite gelatinous.

 

 

Place the oats into a food processor. Pulse until a flour-like consistency is achieved.

Obviously you can skip this step if you have already bought a ‘oat flour’!

 

 

Place the milk into a microwavable measuring jug. Heat until fairly warm but not scalding hot!

 

 

Place the oat and GF flour, sugar, salt, yeast, baking powder and xanthan gum into a small mixing bowl. Mix together.

 

 

Add the turmeric and cumin seeds. Mix to combine.

 

 

Check the temperature of the milk with a sugar thermometer; aim for 50-55°C or 120-130°F.

Allow it to cool (if necessary).Ours was a bit too hot = death to yeast.

 

 

Place the milk into a large mixing bowl. Add and whisk in the ‘flax seed eggs’ and vinegar.

 

 

Add the flour mixture. Mix together to form a sticky dough.

 

 

Add the remaining oil as you mix the dough.

 

 

Keep mixing and folding the dough with the spatula, until a smooth, ‘tacky’ and soft ball of dough is achieved.

If you find the dough is a little dry, add a bit of water. NB: You cannot ‘knead’ this  dough mixture.

 

 

Transfer the dough into the tin. Smooth the top with a damp spatula. Sprinkle over some seeds; gently press them down into the dough.

 

 

Cut a piece of kitchen film long enough to cover the tin; use the (reserved/oily) piece of kitchen roll to grease one side of it. Cover the tin with the film (oiled side down).

 

 

Place the tin in a warm place to prove for 60-80 minutes. NB: Heat the oven to 200°C/400°F at approx. 45/50 minutes into the proving time.

(NB: If your house if cold and you are struggling to find a warm place to proof your bread, 60 minutes will be long enough- any longer is futile! We put ours in the boiler cupboard!)

 

 

Remove the kitchen film. Place the tin into the oven. Bake for 45-60 minutes or its until firm and the crust is slightly golden.

This batch of bread was made in January. You can see that our bread was sweating but it didn’t rise very much- our home was just not warm enough!

 

 

Remove. Allow the bread to rest in the tin for approx.10 minutes.

 

 

Transfer the bread onto a cooling rack. Allow it to cool slightly before eating.

 

 

Best sliced using a bread knife.

NB: Place it into the toaster for a harder and crisp bread.

 

 

Enjoy! 🙂

 

 

Store any leftovers in a resealable container; freeze and defrost before use. Consume within 2 months of freezing. NB: Once defrosted, best consumed toasted.

 

 

If preferred…

  • Try using some other optional ingredients such as: brown mustard or poppy seeds (or any other seed!), ground nuts, onion powder, chillies, fresh or dried herbs, sun-dried tomatoes, olives etc.
  • Experiment with flour combinations. GF baking is an art and not always precise; some mixtures will work better than others. We’ve found that using some ground rice can produce a fluffier loaf.
  • Alternatively, divide the dough into two halves and bake in two separate 1lb. loaf tins.

Vegan And Gluten Free Tofu Frittata

Healthy Recipes

Serves: 4
Prep, Cooking & Setting Time: ≤160 mins
Type: Main meal
Tools: Chopping board, sharp knife, non-stick pot, food processor, non-stick frying pan, spatula, spring-form baking tin, cooling rack.

Notes: This recipe contains: Vitamins A, B-Vitamins, Vitamin C, carbohydrates, protein, fibre, calcium, iron, magnesium, potassium and per serving is low in added sugar, salt and saturated fat!

A great plant-based frittata with plenty of taste, easy execution (although a little time consuming than your average tofu omelette!), we assure you that it’s well worth the wait! 🙂

Happy cooking everyone! 

 

Ingredients

Directions

1. Drain and place and press the tofu between two heavy chopping boards. Allow it to drain and to remove any excess water for about 30 mins.

2. In the meantime, cook the rice according to the packet instructions. Drain.

3. Heat the oven to 190°C/375ºF. Lightly grease a 22” spring-form tin with a quarter of the oil.

4. Meanwhile, create the ‘flax egg’. Place the flaxseed into a small dish; add some water and stir until combined. Peel and dice the onion. Wash, trim the ends, finely slice and then separate the spring onion ‘top’ and ‘bottom’ halves.

5. Peel and crush the garlic. Wash, remove the core and stem and then finely chop the bell pepper. Wash, dry and roughly dice the mushrooms. Wash, dry and roughly chop the spinach.

6. If applicable, break the kale leaves from its stalk, wash, dry, trim the ends and then finely shred. Wash, pat dry and then roughly chop the basil. Finely chop the olives (if using). Wash, trim the ends and then grate the courgette into thin discs. Wash and remove the stem from the tomatoes. Wash and dry the rocket.

7. Drain the remaining water off the tofu. Pat it dry with some kitchen paper. Break and crumble it into a food processor. Add the mustard, turmeric, paprika, onion powder, tamari sauce (or miso paste), nutritional yeast (or ‘cheese’ powder), corn starch, milk and another quarter of the remaining oil. Blend until a smooth consistency is achieved. Season it with some black pepper to taste.

8. Meanwhile, prepare the crust. Place the rice into a mixing bowl. Add the flaxseed mixture. Gently mix together with a spatula. Transfer the mixture into the tin. Press the rice firmly into the bottom, creating a smooth, even layer. Brush the top with half of the remaining oil. Place the tin onto the middle oven shelf. Bake for 10 mins and then remove. Tip: Make sure to turn on a kitchen timer, with everything going on it’s too easy to forget about it cooking! Turn the oven down to 180°C/350ºF.

9. In the meantime, heat the remaining oil in a large, non-stick frying pan or wok over a medium heat. Add the onion, the top parts of the spring onions and the garlic. Sauté it for 1-2 mins or until softened. Add the bell pepper and the mushrooms. Sauté it for approximately 4-5 mins or until softened.

10. Add the spinach, kale, basil (or parsley if using) and the bottom parts of the spring onions. Tip: Do this step a little at a time if necessary, as there might be too much to fit in the pan all at once; this will allow time for the spinach and kale to wilt down. As it wilts, turn the heat down to its lowest setting.

11. Pour the tofu mixture into the frying pan with the vegetables. Add the olives (if using). Stir until everything is combined. Pour this mixture over the rice crust. Place the courgette on top of the frittata in a layered manner around the edges.

12. Place the tin onto the middle oven shelf. Bake for 40-50 mins, depending on how deep or shallow the pan is. Tip: Check it after 35 mins to make sure it’s not too brown. Remove from the oven and place onto a cooling rack. Allow the frittata to cool and set in the tin for about an hour before removing the sides of the pan. Once the sides are removed, allow it to cool before slicing (if required).

Slice the frittata into slices. Transfer onto a serving plate. Serve the tomatoes and rocket (as a garnish) or with some homemade slaw, tasty potatoes, or a salad instead; it’s perfect for breakfast, lunch or dinner!  🙂

ictures three & four: step 12

Picture one: step 8, Picture two: step 11, Pictures three & four: step 12

 

 

 

 Refrigerate any left-overs in a resealable container; reheat and consume within 1-2 days. NB: Reheat the frittata in a microwave for approximately 3-5 mins or until it’s steaming hot all the way through. Do not reheat more than once.

 

Sources:
Recipe adapted from: An ode to mungbeans  (Thanks very much for this great recipe!)