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Gluten Free Flat Bread Recipes

I have never tried making Flatbread, but this Gluten Free Flatbread recipe sounded rather interesting.  What is even more interesting is the way she used the Gluten Free Flatbread:  As a pizza base, pita pocket and “dippers” for olive oil and vinegar.  What a versatile bread!

My husband, Malcolm, makes and eats a humus often and I would bet this Gluten Free Flat Bread would taste great as a humus ‘dipper’!

Gluten-Free Flat Bread

Gluten Free Flat Bread

 1/2 cup finely ground Oats (Use any of the quick cooking oat brands)
1/2 cup Arrowroot Starch
1/2 tsp Instant Dry Yeast
1/4 tsp Baking Powder
1/2 tsp Salt
1  tsp Jaggery syrup / raw sugar
1 tbsp Oil (Any neutral oil)
less than 1/2 cup warm water

 

While researching this Gluten Free Flat Bread recipe, I found a variation of this recipe on another site.  This recipe used Millet rather than oats (and makes a few other changes).  If you would like to try this Millet based recipe:  Gluten Free Vegan Bajra (Pearl Millet) Flatbread.

 

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Gluten Free Grain: Millet

Millet is an ancient staple of Egypt, North Africa and India and was important in those areas as wheat is in the US today.

Read more about Millet on my Squidoo Lens:  Gluten Free Grains!

My favorite way to eat millet is to cook it in three parts water for about twenty minutes, add raisins and coconut milk and eat it as a cereal. I have also seen puffed millet (similar to Kix cereal) which also makes a great tasting breakfast meal. Simply, but good!

Millet-Miso Vegetable Stew

Gluten Free Grains -- Millet

Millet is often used in place of cous-cous in gluten free diets. This recipe is a good example of the versatility of gluten free millet.

Ingredients

  • 2 teaspoons toasted sesame oil
  • 1/2 cup coarsely cut onions and/or leeks
  • 1 cup coarsely cut carrot
  • 1/2 cup coarsely cut parsnip
  • 1/2 cup coarsely cut celery
  • 1/4 cup coarsely cut sweet red pepper
  • 6 cups kombu or vegetable stock
  • 1/2 cup millet (preferable dry roasted)
  • 1/2 teaspoon sea salt
  • 2 tablespoons gluten free miso
  • 2 tablespoons tamari or gluten free soy sauce
  • 2 tablespoons wine (optional)

Instructions

Heat oil in soup pot over medium high heat. Saute vegetables. Add stock and bring to a slow boil.

Add millet and sea salt, simmer for about 30 minutes. Season with miso, soy sauce and wine before serving.

Sources:

Recipe taken from Amazing Grains: Creating Vegetarian Main Dishes with Whole Grains

http://en.wikipedia.org/wiki/Millet

Complete Gluten-Free Cookbook: 150 Gluten-Free, Lactose-Free Recipes, Many with Egg-Free Variations

Check out Millet products here:

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Gluten Free Bread

Karina is definitely the ‘Gluten Free Goddess’ with her Gluten Free Vegan Bread Recipe below.  She starts out her post telling a bit of her story.  I love the wonderful attitude she describes …. deciding to focus on WHAT she could eat being Gluten Free rather than complaining about what she was missing.  In my case, I grieved over my loss of wheat based bread products, but rejoiced over my improved health so much more!!

Her magic ingredients are sorghum, buckwheat and millet!  Not your typical ingredients used in the store bought varieties of Gluten Free Bread.  Having experiment with Gluten Free baking, I find this recipe to be promising!!  NOTE:  Make sure to read through the entire post as she give tons of extra tips and information after the recipe.

Delicious Gluten-Free Bread Recipe – dairy-free and rice-free, too

Gluten-Free-BreadFirst- whisk together your dry ingredients and set aside:

1 1/2 cups sorghum flour (aka jowar flour)
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup GF millet flour or GF oat flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons

You’ll need sesame seeds for the top; set aside for later. Or omit.

For the Breadman bread machine:

Pour the liquid ingredients into the bread machine pan first:

1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice vinegar or lemon juice
2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

READ FULL RECIPE  … and story!

To read more information, tips and recipes on Gluten Free Bread, check out my Gluten Free Bread Baking Tips.

PS.  I agree with Karina about Pamela’s Baking Mixes — I refer to them on the above website!

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