Do you have a sweet tooth? Finding chocolate that tastes good and is dairy free can be a challenge. "Enjoy Life" chocolate bars are delicious. Try one today!
Tuesday, 18 June 2013
Gluten Free Bread
Dry Ingredients:
1 cup millet flour
1 cup tapioca starch
1/2 cup blanched almond meal/flour (I use Bob’s Red Mill)
1/2 cup brown teff flour (amaranth flour would work well too)
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 teaspoons xanthan gum
1 1/2 teaspoons sea salt
Wet Ingredients:
3 eggs
3 tablespoon olive oil
1 tablespoon unsulfured molasses
1 teaspoon apple cider vinegar
Yeast Ingredients:
1 1/4 cup hot water (between 110 – 115 degrees F)
2 tablespoons honey
2 1/2 teaspoons dry active yeast (NOT instant yeast)
Directions:
In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
Pour dough into a parchment lined and well greased 9 x 5″ metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans) and cover with plastic wrap. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing (if you can stand to leave it alone for that long!).
1 cup millet flour
1 cup tapioca starch
1/2 cup blanched almond meal/flour (I use Bob’s Red Mill)
1/2 cup brown teff flour (amaranth flour would work well too)
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 teaspoons xanthan gum
1 1/2 teaspoons sea salt
Wet Ingredients:
3 eggs
3 tablespoon olive oil
1 tablespoon unsulfured molasses
1 teaspoon apple cider vinegar
Yeast Ingredients:
1 1/4 cup hot water (between 110 – 115 degrees F)
2 tablespoons honey
2 1/2 teaspoons dry active yeast (NOT instant yeast)
Directions:
In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
Pour dough into a parchment lined and well greased 9 x 5″ metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans) and cover with plastic wrap. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing (if you can stand to leave it alone for that long!).
Sunday, 16 June 2013
Snack Time
Trying to find something healthy to eat between meals? Try having a plain brown rice ,rice cake with a layer of almond butter and a layer of honey. Its a quick, delicious, and nutritious snack.
Happy Father's Day
Happy father's day to all the fathers out there. This Father's day, try making a gluten free meal for the whole family. Dad will feel a lot better after eating his special meal if it is gluten free. He will feel less stuffed and ready to play outside with the kids.
Reaction Time to Foods
It may take a few minutes, a few hours, or a few days for a food to cause a reaction. Monday's chocolate bar may be the cause of Tuesday's rash. Food allergies are often known as the "eat now, pay later" phenomenon.
Blog Rules
Hello everyone. My blog is intended to help people learn about allergen free environments. I will not accept comments of hate, inappropriate content, foul language, or disrespect. If you comment these things, your comments will be removed. I hope you enjoy all the tips, fun facts, recipes, and information. Thank you.
Wednesday, 12 June 2013
Fun Fact About Allergies
- About 90% of food allergies are caused by: tree nuts (almonds, walnuts, pecans, cashews, pistachios), peanuts, milk, eggs, fish, shellfish, wheat, and soy.
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