Crusty Bread

Actual Soft, Crusty No-Gluten Bread 

A soft-center bread with a nice crusty outside- sounds strange but it's amazing!

2 Cups gluten free flour (coconut/chia/flax or rice and sweet rice)
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon coriander (optional, but adds a nice flavor)
2 cups cooked cabbage that has been pureed in a blender to a smooth mush. The 2 cup measurement is after pureeing
1 T inulin
3 Tablespoon oil of your choice

Mix dry ingredients together in one bowl, and wet ingredients together in another. Then begin to stir together the dry ingredients combination with the wet ingredients combination, adding water as you mix, using just enough water to create a thick dough. Not to the point of a thin batter, you want it to be quite thick.
Transfer the dough to an oiled baking pan that is large enough to spread out the dough to roughly an inch thick. Bake at 350 degrees until a fork poked into the center comes out clean.

Variation: The taste of onion kaiser rolls-
To the above recipe, add one medium onion, diced, to the blender when you are pureeing the cabbage, and omit the coriander. bulbyellow
Can also use caraway seeds for flavour
Thank you to our previous member Sally North for the recipe.
Original Post

Add Reply


Disclaimer: Information provided on the Whole Approach website, forum or blog has been obtained from a variety of resources. It is provided for educational purposes only. The information provided by Whole Approach, WholeApproach Representatives, including Tarilee Cornish, should not be considered diagnostic or medical advice. None of the information provided by Whole Approach is intended to replace the guidance of your personal health care practitioners and/or physician. Please consult your licensed medical or naturopathic physician before beginning, or making changes to your supplement, diet or exercise protocol.
×
×
×
×