Tuesday, October 4, 2011

Day 27 - Vegan Gluten Free Bread (that doesn't taste like cardboard)

A day of good food makes me happy :)


Breakfast:

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- My first piece of Earth Balance butter-loaded toast in weeeeeeeks (made from the delicious bread recipe below)


Vegan Gluten Free Bread (based off of this recipe)

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3/4 C Millet flour
1/4 C Teff flour
1/2 C Sorghum flour
1 C Potato starch
1/2 C Tapioca flour
2 tsp Xanthan gum
1 1/2 tsp Salt
1/4 C Sugar
1 Tbsp active dry yeast (not rapid rise)

Mix then add:

2 tsp vegetable oil
1 3/4 cup warm water (not hot)

Use a food processor or mixer with a paddle attachment to mix the dough. It will be thinner than regular bread dough, but pour into a VERY well greased 5x9 bread loaf pan. Bake at 400F for 10 minutes, then cover with foil and bake for 40 more minutes, or until a toothpick comes out clean (not sticky) when poked into bread.

Wait for it to cool (if you can!) then slice and enjoy.


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Lunch:

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- Tinkyada Brown Rice Spaghetti with Eggplant "Meat" Sauce



Dinner:

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- Sauteed vegetables and beans over romaine lettuce

(2-3 servings)

1 tbsp oil
1 onion, sliced
2 small bell peppers, sliced
2 cloves garlic, minced
pepper
garlic salt
1 15 oz can of black beans (plus I threw in some leftover pinto beans I had in the fridge)

Get oil hot in a large skillet then saute onion, peppers, garlic, and seasonings until vegetables are tender. Add beans and heat for a few minutes. Serve over lettuce.

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