As my kids get older I find myself, and my kids wanting to try foods they can't have. Just as much as they want it, I want to give them the opportunity. With severe multiple food allergies, it hasn't been an easy diet to learn but it has been one I'm grateful for. Over the years I have created so many snacks, meals and all for my kids that I don't really think they're missing out. I just happen to bake and make everything they eat.
I am so happy I did. Our lives have been changed with this bread. My 7 year old said it is his wish come true to eat a sandwich as a family, and to have a toothpick with an olive holding his sandwich together. It was our first time trying Namaste Foods Perfect Flour Blend gluten free flour mix, in fact I haven't tried using it in any other way yet, but it is delicious in this recipe. The ingredients in it are: sweet brown rice flour, tapioca starch, brown rice flour, arrowroot powder, sorghum flour, xantham gum.
- 9 x 5 loaf pan
- 3 medium to large mixing bowls
- Blender (but possible without*)
- Apple Cider Vinegar
- Olive oil
- Salt
- Active Dry Yeast (I used Red Star Active Dry Yeast 0.75 oz Packet)
- Warm water (not comfortable for baby's bath warm, more like get the grease off the plate warm)
- Gluten Free All Purpose Flour of your choice (I used Namaste Foods Gluten Free Perfect Flour Blend)
- Aquafaba (liquid brine from canned chickpeas)
- Sweetener of choice, I used honey (or maple syrup, sugar, brown sugar, agave sweetener etc.)
- Double acting baking powder
- Lightly oil and dust the 9 x 5 loaf pan with flour - set aside.
- You'll need the yeast to start doing it's magic, so mix 1 1/2 cup of warm water, 4 tablespoons of honey (or sweetener of choice and 3 teaspoons of active dry yeast. Set aside, covered (with plastic wrap) for about 5-10 minutes. Wait until you see the froth forming on top.
- Mix 3 cups of the gluten free flour mix (I used Namaste Foods Perfect Flour Blend), 1 teaspoon of salt, 3 1/2 teaspoons of double acting baking powder- and set aside.
- Mix 3 teaspoons of apple cider vinegar, and 1/4 cup of olive oil. Use blender to give it a good mix.
- Then add the "eggs" to it (6 tablespoons of the liquid from canned chickpeas = aquafaba) Mix again with blender.
- Now pour the 2 wet ingredients into one bowl. Give it a quick mix.
- In three parts, scoop in the dry ingredients into the wet. Mixing every so often.
- Place the mix into the prepared loaf pan and let rest for about 30 minutes. Cover it lightly with plastic wrap. It should rise.
- Once you've seen that it has almost doubled in size, place in preheated 375 degree oven for about 40 minutes. (*don't worry if it doesn't rise as much, it will still taste really good)
- Let cool in pan for a few minutes, about 5 minutes or so. Flip out into a cooling rack. (I'm no pro baker so I just about never wait until it cools, so if you've got patience - wait, I heard that's what you're supposed to do before cutting in)
Olive oil, apple cider vinegar, and (egg replacer) aquafaba
Mix of the two wet ingredients.
Dry mix ready.
The wet and dry mix together.
Once the bread dough has sat and rose a bit, use wet fingers to shape flat or bumpy like this one. It will keep it's shape and the crust will be the same way once fully baked.
I never thought I'd have bread with my kids, I loved bread growing up, took it for granted then. I wouldn't know the difference between this and a wheat bread. There are many varieties of bread, and I'd just think this is one of them. It has a tasty hard crust, and soft inside. It has the texture of soft fresh baked wheat bread. Very "glutinous" if you ask me, it might be the Namaste Foods flour mix, I have to try it out with another mix to see it comes out differently, it's just all I had at the moment. This is the beginning and reminder to always experiment in the kitchen, no matter how impossible it may seem. I can't wait to make different varieties of deliciousness with this. Please let me know below if you try it! I hope it brings you as much joy as it has our family!
