Gluten Free Buckwheat bread

About this recipe:

I found this recipe on this fantastic website, its a really great way of baking bread because you don't even need a bread maker! It freezes really well, just slice it before you freeze it.

Preheat the oven  to 375F.

Ingredients:

• 1/2 c. buckwheat flour

• 1/2 c. soy flour

• 1 t. cream of tartar

• 1/2 t. baking powder

• 1 t. mineral salt

• 1 t. ground ginger

• 1 t. ground cinnamon

• 3/4 c. quinoa flakes

• 1/2 c. whole buckwheat grains, pre soaked 1 -2  hrs

• 3/4 c. sunflower seeds, pre soaked 1 - 2 hrs

• 1.5 c. soy, almond, rice or hemp milk. I use unsweetened almond milk

• canola oil spray for greasing your cake pan

1. Grease a 8 x 8 cake pan with canola oil spray.

2. In a large mixing bowl, sieve buckwheat flour, soy flour, raising agents, seasoning and spices.

3. Add the quinoa flakes, drained buckwheat grains, sunflower seeds and milk of your choice. It should be of pouring consistency.

4. Poor the mixture in the greased pan.

5. Bake at 375F for about 50 minutes to an hour.

6. Remove from oven, allow to cool. Divide bread into four quarters, focaccia style. Slice each quarter to create a 'sandwich' of two halves, you will have 8 slices in the end. If the inside of your bread is still moist, return the 8 slices to the oven on a cookie sheet, moist side down on the bottom of the oven for another 10 minutes.

7. Store in a bread tin for a few days, in the fridge for a week or in the freezer for a couple of months.

Raw black sesame sunflower bread

About this recipe:

These breads are awesome. I make them into little raw pizza's. They store well, they travel even better. Great for long airplane rides. This recipe is from a book called 'Ani's Raw Food Kitchen' by Ani Phyo.

This recipe requires a dehydrator.

Ingredients:

• 1 c. ground flax seeds

• 1/3 c. whole flax seeds

• 1/2 t. mineral salt

• 1 clove of garlic, minced

• 2 T. yellow union, chopped

• 1 1/3 c. filtered water

• 2/3 c. sunflower seeds

• 1/4 c. black sesame seeds

1. Mix ground and whole flax seeds, salt, garlic, union and water.

2. Add sunflower seeds and sesame, mix well.

3. Use the back of a spoon to spread the batter out evenly on a dehydrator tray lined with a Teflex sheet.

4. Dry at 104F for 4 hrs.

5. Flip and score bread into nice even slices to make it easy to break in straight lines.

6. Dehydrate for another two hour. Store in an airtight container, keep well in fridge for one month.

Gluten free garlic naan

About this recipe:

Garlic naan is my favorite. Making them gluten free will not be like the real deal but it comes pretty close and they are very yum. Pairs great with chickpeas garam masala. Due to the added yeast they do not fit into the candida diet.

Preheat the oven to 400F.

Ingredients:

• 1 c. soy flour

• 1 c. quinoa flour

• 1/4 c. arrow root powder

• 1 egg, beaten

• 1 t. baking powder

• 2 t. active dry yeast, gluten free

• 1 t. xanthan gum

• 1/4 c. milk

• 1/4 c. fat free greek yoghurt

• some rice flour to kneed the dough

• canola oil spray for greasing cookie sheet

• 1  egg yolk

• coriander seeds, chopped in coffee grinder

• 4 cloves of garlic, chopped and sauté'ed

• ghee to brush your naans with

• salt to taste

1. Place the soy, quinoa and arrow root flours in a mixing bowl. Add the baking powder, xanthan gum and yeast.

2. Warm the milk in sauce pan until luke warm. Remove from heat, add yoghurt and beaten egg.

3. Douse some rice flour on a clean surface. Kneed the dough with your hands into a ball.

4. Store the dough in a warm spot for 45 minutes so the dough can rise.

5. Grease 2 large cookie sheets with canola oil spray.

6. Drop 8 dough balls, spread them out with the palm of your hand. The dough can be quite sticky, spray your hands with canola oil spray if needed.

7. Brush with egg yolk, sprinkle with coriander seeds.

8. Bake for 8 - 10 minutes at 400F until golden.

9. When fresh out of the oven, brush with ghee and sprinkle with salt and sauté'ed garlic. Serve warm.

Recipe will yield about 8 naans.