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


Just a quick question, when making this bread is it best to let the pureed cabbage cool down, I made this bread but added the pureed cabbage straight after pureeing and it was a complete disaster, it hasn't risen and is quite doughy, any suggestions at all.




My baking powder is fine in anything else and I steamed the cabbage before pureeing, I used a combination of coconut, brown rice and tapioca flours, I can't remember the exact quanties. It smelt really nice in the oven so I used the failed loaves as breadcrumbs, I just dried it out more in the oven before blitzing up.

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