Baby-Makin’ Bread: Aww, Yeah…

One of the biggest shocks I experienced when I was first diagnosed with Celiac Disease was the lack of good, gluten-free bread.  Everything I found in grocery stores (and even health food markets) was devoid of any real nutrients, expensive, and (to quote my students), “yucky.”  I used to pride myself for my baking skills pre-diagnosis… After all, I used to be a chef at a place known for its baked goods!  Gross, frost-bitten and unhealthy “bread” just wasn’t going to cut it for me.

Using the AP flour mixture from my last post, I’ve created a truly, sexy bread.  Perhaps you’ve heard of Glamour magazine’s “Engagement Chicken.”  Let me introduce you to “Baby-Makin’ Bread.”  (Cue Marvin Gaye) This bread is not only tantalizingly delicious, but it is chock-full of healthy ingredients that will make a grown man blush.  It is naturally Palealmost & vegetarian, but can be easily made Paleo and/or vegan with just a few alterations.  Aww, yeah…

File Aug 19, 11 24 59 PM

Baby-Makin’ Bread

(Serves 12… Or 4, if you’re me.)

Ingredients:

  • 2 cups Buckwheat & Coconut AP Flour (true Paleo substitutions available)
  • 3 tsps ground cinnamon
  • 1/4 cup coconut milk powder
  • 1/2 cup gluten-free oats (optional)
  • 1 tsp Kosher salt
  • 1 cup unsweetened almond milk
  • 1 square packet (or 1 Tbsp) active dry yeast
  • 2 Tbsps raw honey, plus 1/2 Tbsp (Sub out for maple syrup for vegan bread)
  • 1 tsp cider vinegar
  • 2 Tbsps coconut oil
  • 2 whole eggs (Sub out for flax eggs for vegan bread)*
  • 2 eggs, separated (Sub out for flax eggs for vegan bread)*

1) Preheat oven to 200F and lightly grease an 8″ x 4″ x 2.5″ bread pan.

2) In a large mixing bowl, combine and mix all dry ingredients.  Set aside.

3) In a medium sauce pan, heat almond milk to 105F (or, according to my grandmother, to the temperature of slightly too-hot bath water).  Sprinkle in the yeast and let it blossom for 5 minutes.

4) Add 2 Tbsps honey/maple syrup, cider vinegar and coconut oil to the almond milk/yeast mixture. Lightly stir to combine.

5) Create a small “well” in the middle of the dry mixture.  Slowly add in the wet mixture, along with the two whole eggs & two egg whites/flax eggs.  Reserve the two remaining egg yolks for later, and gently fold in the large bowl ingredients until combined into a sticky dough.  Note:  Gluten free bread should not be over-worked… Kneading dough is often done because it activates the gluten in a bread dough.  Our dough is gluten-free and over-working can actually make it too dense!

6) Pour sticky dough into the greased bread pan, and place in the center rack of the preheated oven.  Immediately turn the oven off, and allow to rise for 25-35 minutes, or until dough has risen nearly double in size.

7) Remove the dough from the oven, and start preheating the oven to 350F.  While oven is heating, mix the two remaining egg yolks (or some melted coconut oil for vegan bread) and the remaining honey/maple until well combined.  Brush the mixture onto the top of the bread loaf.  This is also a good time to sprinkle the top of your bread with anything you like (I sprinkled mine with chopped pecans… Go crazy!).  Place the loaf back into the preheated oven and bake for 40-50 minutes, or until bread is baked through.  How can you make doubly sure this is the case?  “Thump” the bottom of your bread pan with your finger… It should thump clearly and sound hollow!

8) Allow to rest for 10 mintues and then, aww, yeah…

*Note: To make one flax egg, simply take 1 Tbsp ground flax-seed and mix it with 1 Tbsp water.

 

 

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