My boyfriend is the baker in our house; he has the patience to try different flour combinations and also more creativity with the whole process of gluten-free baking than what I have.
This recipe is the result of one of his experiments and thus far my favourite gluten-free bread; the pros with this particular recipe is that it uses “whole flours” as in no starches like for example potato starch, it is easy to make, the taste is “earthy” and “dark” which I love - the darker the bread the more I like it- but it does mean that people whom like white breads will probably not be infatuated with the taste of it, the texture is nice and a bit fluffy even. The cons are that like many breads it collapses somewhat in the middle and it does not rise the way wheat raises.
The recipe and bread are not perfect, but I think good enough to be shared.
Gluten-free bread recipe, this is egg-free and dairy-free
-2,5 dl, 1 cup, buckwheat flour
-1,5 dl, 0,6 cup, almond flour (ground almonds)
-1 dl, 0,4 cup, quinoa flour
-1 tbls coconut flour
Mix all of these ingredients together.
-4 dl, 1,6 cups, warm water (the warmth is determined by the kind of yeast used)
-1 heaping tablespoon of psyllium husk powder
-50 grams of fresh yeast
- 2 tsp salt (use salt according to taste, 2 teaspoons will make a very salty bread)
- one small pinch of sugar (optional, this is used because I believe that the yeast needs a bit of sugar)
Mix all of the ingredients together.
Then take both of the wet mix and the dry mix and combine them. Add two tablespoons of olive oil after you have combined the ingredients; this is also optional.
Take a bread pan and oil it, place the dough in it. Let the bread dough sit for half an hour covered in a warm place.
Bake the bread for 45-60 minutes at 175 C or 350 F.
I usually cut the bread horizontally because it works better that way since it does not rise very high.
Baked Portobello mushrooms are something of a classic with vegetarians at least; they are so extremely meaty that they would pass for meat when placed between slices of bread.
Still, as an omnivore, I would prefer this over a beef sandwich - it is probably the extra earthiness that comes with the mushrooms combined with the flavourful satisfying butter that melts through the mushroom.
There are many options with these, but my personal pick would be the ones baked with chillies and garlic. Other options include Dijon mustard, herbs, just garlic and parmesan, the list goes on and with the variety of choices everyone will probably find their personal favourite, except for the mushroom haters, I know that such people do in fact exist, even though I find it strange.
I am sorry for not posting a picture of the actual sandwich, but when I had made the sandwich - I placed three mushrooms between two bread slices - I ate it all without having the patience to photograph it. That is why I had to use a picture of peeling the mushroom instead of the photo I had planned to use, but I can say that eating the hot, spicy and flavoursome sandwich straight away was worth it.
Baked Portobello mushrooms
Serves 4 and takes approximately half an hour to make
-8 slices of bread
-4 portobello mushrooms
-8 tablespoons of soft butter or dairy-free margarine
-1 red long chilli, you can leave the seeds if you want this to be hot
-2-3 garlic cloves
-salt according to taste
Preheat an oven to 200 C or 400 F.
Peel the mushrooms like in the first photo and remove the stems. I never wash any kind of mushrooms; it ruins the flavour and turns them into a slimy mess.
Put the butter, the washed and chopped chilli, and the garlic cloves into a blender with the salt and blend everything together.
Take a baking dish and place the mushrooms on it upside down and divide the butter between them.
Bake for 15 to 20 minutes until they are done.
Remove the mushrooms and take the bread slices placing them onto the baking dish so that they soak up all of the butter, then place a mushroom between two bread slices and enjoy.
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