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Gluten Free Bread, old world style

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Mary Bernt, is the owner of the health food store/vegan restaurant "Veggies" in Ardmore, Ok. She has written cook books, hosted seminars around the U.S., and today she is sharing her gluten free bread recipe!
STORE LINK: http://iloveveggies.info

RECIPE:
Preheat oven to 350ºF

INGREDIENTS:
1 1/2 cup millet
3 tablespoons chia seed
1 cup tapioca flour
5 tablespoons pysllium husk
3 tablespoons sucanat (or favorite sweetener)
2 tablespoons instant yeast (SAF instant yeast)
14 tablespoons (or 3/4 cup + 2 tablespoons) flax seed meal
1 teaspoon sea salt
1/4 cup EVOO (Mary prefers Napa Valley Naturals for the flavor*)
2 cups + 1/8 cup of warm water

*be sure to use an olive oil that is very very mild in flavor for this recipe, this is why Napa Valley Naturals is preferable, the wrong EVOO can drastically change the flavor

DIRECTIONS:
In a blender, blend the millet and chia seeds until they become a nice flour like consistency, then mix the rest of your dry ingredients together.
When well combined create a well, pour in the EVOO and water and mix. It should look like cake batter at this point.

Find a warm spot and let the dough rise in the bowl for approx. 5 minutes until it looks like bread dough.

Using more tapioca flour if the dough is wet, turn the dough out of the bowl and begin to knead.
This bread does not need to be heavily kneaded (watch video for a good idea on what this should look like).

Form into a loaf and place in a greased pan.

Allow it to set in a warm spot for approx 30 min.

Once it has risen, place in to the oven to bake at 350º for 30 min.

Allow it to cool on a rack before enjoying it.

Try this bread with Earth Balance butter for a nice whole grain toast, pair it with soup for a hearty meal on a chilly day.....or even turn it into pizza dough.....
Thats right pizza dough, Mary's pizza recipe is her next video so be sure to subscribe!

Keep on cookin'!
Category
Cooking

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