A few slices from the gluten-free buckwheat bread I baked using this recipe
I’ve already posted a recipe for a delicious gluten free bread, but when I almost ran out of rice flour the other day, and still had lots and lots of buckwheat flour, I developed a brand new gluten-free bread recipe.
1 1/3 cup of unsweetened almond milk.
3 Tbsp olive oil
2 Tbsp apple cidar vinegar
2 Tbsp of maple syrup
4 Cups buckwheat flour
3/4 Cups rice flour
1 Tbsp xanthan gum
1 Tbsp quick rise yeast
Instructions if using a breadmaker
Add all ingredients in the order presented above into the breadmaker pan.
Select a rapid white or regular white course. These ingredients will make roughly a 1.5 lb. loaf, and most breadmakers will have an option to select the size of your bread.
If your breadmaker does not have a gluten-free course, you can select rapid white (this works on my breadmaker, which also does not have a gluten-free option in the menu). If it is underbaked, you can always finish baking in your regular oven.
Instructions for baking gluten-free the old fashioned way
Beat the eggs first, then add in the milk and other wet ingredients. Slowly stir in the flour and finish with the yeast. If you are making a yeast free bread, just follow all the same instructions but omit the yeast altogether.
Kneed the dough well, and leave it for about 30 minutes to rise. Kneed it again.
Preheat the oven to 350F and grease a 9×5 loaf pan. Bake for about 70 to 80 minutes.
Whether you use an oven or a breadmaker, always let the gluten free bread cool completely before cutting it.
A few notes: I’ve made gluten free bread before without using Xanthan gum. It comes out tasting the exact same, and it can be omitted if you have no access to this ingredient. However, the Xanthan gum makes your bread far less crumbly! Gluten free bread is more often than not a bit on the crumbly side, and since I’ve added xanthan gum that has changed dramatically. I am thoroughly impressed with the consistency of this last bread I made using this ingredient. I found it in the health food section of my local major supermarket. But you can also order it online.
This is one of the most simple cake recipes you will ever come across! I never used to have the courage to bake a cake from scatch, but this is more fool proof than your run-of-the-mill cake mix.
There is no flour involved in this almond cake recipe at all, and does not include any other ingredients that contain gluten. If you’re looking for an easy source of healthy almonds, this recipe is perfect. I’ve topped this cake with some jam or butter for a great bread alternative. Go low on the agave nectar or maple syrup for a hearty cake.
Preparation time: 10 minutes Ingredients
1 1/4 cups whole natural almonds (about 6 ounces)
Egg whites from 4 large eggs
1/2 teaspoon pure vanilla extract (optional)
3 tbsp Agave nectar or maple syrup
Preheat oven to 350 degrees.
Use a food processor to grind almonds into a fine mixture. It shouldn’t take more than 15-20 seconds.
Using an electic mixer, beat egg whites until stiff peaks form.
Mix vanilla extract and agave nectar or maple syrup in with the ground almond.
Gently fold almond mixture in with the egg whites.
Pour batter into a loaf pan, or a 9-inch springform pan. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool in pan.
You can add in raisins, pecans, almond pieces, cranberries… anything you fancy! Make sure not to bake the cake too long or it might be a bit on the dry side. This delicious flour-less, gluten-free almond cake is meant to be moist.
Yesterday I went to a salsa club that offers a wednesday night special on mojitos. Given my new commitment to a (refined) sugar-free lifestyle I wasn’t sure I’d be able to enjoy my usual mojito. I wasn’t really in the mood to pay double for a glass of wine, and at the last minute I came up with an interesting alternative solution to the usual sugar added to mojitos. I asked the waiter to make me a mojito without any sugar, and instead sweetened with maple syrup. I’m not kidding when I say my Canuckito (Canadian mojito) was even tastier than the usual sugary version.
Here’s how you can make your very own Canadian Mojito!
1 tsp maple syrup
2 ounces white rum
2 ounces club soda
1 sprig of mint (garnish)
Put the mint leaves in a glass and squeeze the lime over them. Add the maple syrup, then muddle the mint, lime juice, and maple syrup together. Add the crushed ice. Now, stir in the rum and top off with club soda. Garnish your Canadian-style mojito with a mint sprig. Enjoy!