Monday, July 6, 2015

Gluten-free, Yeast-free "Rye" Bread

1 1/3 c. GF flour blend (quinoa, millet, brown rice - I used quinoa and millet)
1 c. flax meal
2/3 t. baking powder*
2/3 t. baking soda*
3/4 t. Himalayan salt
2-3 T. caraway seeds
3-4 T. cocoa/carob powder*
3 eggs
3 T. olive oil
1 lemon, juice and zest
few drops of vanilla (optional)
1/2 c. water or as needed
*The asterisked ingredients I didn't use in the early years of candida. I am now experimenting with my tolerance of them, in the hopes that I can extend my diet a little bit (muffins and breads) so I can travel more easily.
Mix dry ingredients and hollow the dry mix out in a mixing bowl and add in the wet ingredients. Stir the wet ingredients together well and then fold in the flour.

Spoon the dough into greased bread pans. I used mini-bread pans and slide into a pre-heated oven at 350F for 25 minutes or so.

Check out the link for the complimentary Slaw Salad and Savory Dressing.