Monday, August 19, 2013

Gluten- and Dairy-free Dilly Bread

Yum, it's Dilly Bread time again! How I love this stuff! I made this several months ago but forgot to measure the ingredients, so here's the recipe .... finally.
Dilly Bread

1 cup quinoa flour
3/4 cup millet flour
5 tablespoons flaxmeal
1 large onion, chopped somewhat finely
4 tablespoons olive oil
4 tablespoons dill seeds
1/2 rounded teaspoon Himalayan salt
1 cup water or as needed
thyme and rosemary (for dusting on the top, optional)
Mix all the ingredients, except the garnishing seasonings, in a mixing bowl and stir until well mixed. Allow for the flaxmeal to thicken the batter, adding more water or oil if needed.

Spoon the thickened batter into an oiled and (quinoa or millet) flour-dusted baking pan, and slide the pan into a preheated oven. Bake for about 35-40 minutes on 350F. The flatbread should be golden on top when done (remembering of course that gluten-free breads do not brown the same as wheat breads).

Unlike my earlier version of the Dilly Bread, this version wasn't sprinkled with the
optional seasonings. I think I like it better without.

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