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Minimalist baker bread11/29/2023 ![]() ![]() ![]() I’m not even sure I’m gluten intolerant, however I AM broke and was in need of bread, so I gave this a try! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Gluten-Free Flatbread (1 Bowl, 20 Minutes!).Fluffy Gluten-Free Naan (Yeast-Free, 20 Minutes!).It’s the answer to all your gluten-free sandwich, French toast, garlic bread, bread pudding, and crouton dreams! And it also pairs beautifully with a bowl of soup (like our 1-Pot Everyday Lentil Soup or Easy 1-Pot Tomato Soup) for an easy weeknight meal. We hope you LOVE this gluten-free bread! It’s: Lastly, for best texture, we let it cool fully before slicing, and it’s ready to enjoy! It starts at a higher temperature to develop a golden-brown crust, then we drop the heat to let it cook fully on the inside without burning. When the wet and dry ingredients combine, the most lovely, pourable batter forms and is ready for adding to a loaf pan.Īfter a quick hour (got laundry, anyone?) in a warm spot, the batter doubles in size and is ready to go in the oven. The final dry ingredient is salt for added flavor! While the whole grain flours add structure and wholesomeness, the potato starch is key for keeping it light (vs. The magic combo for this recipe is brown rice flour, oat flour, potato starch, and sorghum flour. When it’s frothy, we add ground chia seeds as the egg replacement, keeping this recipe friendly for our vegan and egg-free friends. You’ll know it worked if the mixture gets frothy like the photo below. Just make sure the water is the right temperature (100 – 110 F / 38-43 C) and be sure to include the sugar, which is essential because it feeds the yeast. If you’ve never used yeast, don’t worry - it’s easier than you think. This beginner-friendly bread starts with a packet of yeast to make it rise and give it those lovely air pockets. So in that case, I recommend sticking with the 1/4 cup for the best results.Īlso, butter and honey on top (while still warm) is an absolute MUST.If you think making gluten-free bread sounds difficult, it’s time to kick that idea to the curb! When it comes to making bread at home, we’re into the dump, mix, rise, and bake style (a.k.a. The texture is super moist, they weren’t too crumbly, and the sweet cornbread-spicy jalapeño pairing was spot on. I actually tried reducing the amount of sugar by half but wasn’t as pleased with the end result. I was super pleased with the way these little guys turned out. (I used pumpkin puree but the recipe calls for applesauce – either will work.) Plus, there’s two jalapeños in there, which I’m told is good for your metabolism. While there’s still a touch of butter, there’s no box mixes involved, half the sugar is replaced with honey, and it includes a full serving of fruit. You can learn about the Native American and Southern origins of cornbread here. It also requires just one bowl and is healthier than your average cornbread, all things considered. ![]() This recipe is super simple and comes together in about 30 minutes. I decided to make these gluten-free because I’ve been playing around more with GF recipes lately and was up for the challenge. In fact, although it’s been in my “bookmarks,” I have neglected to make it until now. This recipe is adapted from a version Iowa Girl Eats made that I’ve been eyeing for months. While I could comfortably just have a salad for dinner, I didn’t want our guest – or John – to be left wondering ‘what else is there?’ So, cornbread muffins it was. This lovely salad from How Sweet It Is caught my eye so I knew it had to be on the menu. The other night we had a new friend over and I wanted to make something outside of my weekly rotations. ![]()
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