Safe Nut Bread

I've been bragging all week about being a postapocalyptic homesteader's dream wife - I can make bread from anything! - so today I'll bake a killer loaf and redeem my internal doubts about said bragging.

1 c teff
1/2 c amaranth flour
1/4 c sorghum flour

1/2 c ground hazelnuts
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 egg's worth EnergE egg replacer
1 1/2 c plain goat yogurt
1/4 c canola oil
1/4 c walnut oil

Preheat oven to 375F. Grease medium bread pan with oil. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, yogurt, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your bread pan. Bake for half an hour or until a toothpick comes out clean. Cool for a few minutes before removing from pan, and then cool on a wire rack.

Results? A bit too crumbly, but utterly delicious. Light. Crunchy edges. Rich flavor. Next time? Perhaps I'll add some agave for moisture, and another fake egg for assemblage.

Safe Pumpkin nut bread

Happy autumn. This bread is seriously delicious. Especially warm and smothered in goat butter. (I've been nuking slices at work and making folks jealous with the wonderful smell.)

Ingredients:
3/4 cup bean flour
3/4 cup rice flour
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoons baking soda
1-1/2 teaspoons xanthan gum
1 cups pureed cooked or canned pumpkin
1/2 cup honey
1/2 cup corn oil (or other vegetable oil)
1/4 cup water
2 eggs' worth of Ener-G egg replacer

Directions:
Grease and flour loaf pan. Stir together flour, sugar, baking soda, salt and spices.

Stir together pumpkin, corn oil and water, add egg substitute (mixed with warm water per the instructions on the box) .

Make a well in center of flour mixture, add pumpkin mixture and stir.

Pour into prepared pan and bake for 1 hour at 325 degrees.

Modified from recipe found here.

Safe Bread, nutty

Trying my first modification of this bread recipe today to have nourishment to bring to the Gnome Dome in Doe Bay. Folding in seeds and nuts.

Ingredients
1 1/2 cups potato starch
1 cup brown rice flour
1 cup besan (chickpea flour) OR maize flour (corn flour, not corn starch!)
1/2 cup tapioca starch (arrowroot)
1 teaspoon salt
2 tablespoons baking powder
1 1/4 teaspoons baking soda
2 teaspoons xantham gum (optional, but it really does help reduce crumbling in the final product)

2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cidar vinegar
water, extra, as needed

Optional:
pepitas/pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds
LSA meal

Method
1. Preheat oven to 210degC (400degF).
2. Sift together the flours, starch, salt, gum, baking soda, and baking powder. Stir with a whisk until well combined. (Most important step – make sure everything is sifted and well combined!).
3. Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
4. Quickly add wet ingredients to dry (so the oil stays evenly dispersed), stirring together with a big spoon. Add more water as required, until you get a very thick, evenly mixed batter. Do not overmix. (If you use maize flour instead of besan, you will require more water, and it will take a bit longer to combine).
5. Fold in some seeds/extras. I usually toss in about 2-5 tablespoons of pepitas, LSA, and sesame seeds. (Flax meal seems to impede rising, so avoid adding that. For rye-style bread, try adding caraway seeds.)
6. Pour mix into oiled bread pan. Sprinkle top of loaf with seeds (optional), and lightly spray with oil.
7. Cover bread pan with foil, and bake in a preheated oven for 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
8. Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it.

Bread-making afterthoughts

So the bread was delicious. It smelled up Samantha's house, and we took it out and it had risen! - but alas, it soon fell...

Sliced with peach jam (homemade - sauteed peaches, pectin, ground pecans), sandwiched around sliced turkey and mustard, sliced with goat butter (which gave me gas - still no goat dairy for me, sadly). Versatile, delicious, savory bread. Now I just need to get dedicated and make myself a loaf each weekend to carry through the week.

Safe Baking 101, with Samantha from Minnesota

My lovely coworker and friend bakes well, and is calm in the kitchen, and curious about chemistry, and so we're baking together tomorrow. The recipes:

Gluten-Free, Egg-Free, Soy-Free (Vegan, Even!) Thumbprint Cookies

To buy: pecans, maple sugar granules, teff flour
Results: delicious, unbearably sweet (less maple syrup next time...), kept well, and were even well loved by those unafflicted by food allergies

Recipe (from Aprovechar):

Gluten-Free, Egg-Free, Soy-Free Thumbprint Cookies

1/2 cup pecan butter
2 T. oil
2 cups of ground hazlenuts (thanks, Samantha, for owning a food processor)
1/2 tsp. salt
1/2 c. teff flour
1/3 c. maple syrup
1 Tbsp. pure maple sugar granules (may omit if you can’t find them)
1 tsp. pure vanilla extract
jam and/or fruit preserves and/or marmalade (we whipped up some homemade jam out of fresh peaches and pectin)

Preheat the oven to 350 degrees.

Mix together all the ingredients except for the last one. Taste dough to check salt level, adding more if desired.

Roll dough into balls, and put the balls on a cookie sheet ~2 in. apart from one another.

Press a dent into the center of each cookie. Fill each dent with preserves.

Bake 18-20 minutes. (Let the cookies cool at least five minutes before trying to remove them from the pan. The jelly will probably burn your mouth for the first 10 minutes or so after they come out of the oven.)

Yeast-free gluten-free bread, v.1.0.

To buy: potato starch, chickpea flour/besan, xanthan gum
Results: surprisingly delicious, light, crispy crusted, multifunctional - overall inspiring


Follow link above for the recipe. I'm beginning to think the garbanzo flour used here is causing me gas, so look forward to a trial and error baking using this recipe with a different alt flour.