(gluten-free, yeast-free, dairy-free, grain-free, sugar-free)
I love bread…Who doesn’t?
Even though sometimes we have to modify our bread ingredients because of our diet needs, that does not mean that I can’t have a delicious, soft, fragrant bread.
I had few easy bread recipes (made with wheat flour) that were enough for me. When I started eating gluten-free I was eating pancake or crepe in place of bread for a while but I started to crave bread again. So I developed this recipe yesterday. Loved it! I will have more gluten-free bread recipes coming for you :) and ME :))
…And now I give you my Rosemary-Olive bread recipe;
1 cup Almond meal
7 tbs olive oil (extra virgin )
3 large eggs (organic, cage-free)
1 tbs maple syrup
1/4 cup tapioca flour
1/2 tsp salt (Himalayan)
1/2 tsp baking soda (aluminum free)
1/8 cup kalamata olives (pitted, diced)
1/2 tbs fresh rosemary, chopped
– Preheat oven 350F
– Grease 8.5 x 4.5 inch pan (I used coconut oil) or line with parchment paper.
– Mix dry ingredients and wet ingredients separately and then combine.
– Pour the mixture in your baking pan.
– Bake 45-55 minutes or knife/toothpick inserted in the center comes out clean.
– Let cool in pan.
I must admit that cooking with gluten-free flours (ex;tapioca) is a little bit hassle for me. One day I make wonderful fluffy pancakes/crepes next day the same recipe but soggy, but still tasty pancakes/crepes. Even a little less/more flour, water content changes the recipe. Hopefully this would not be the case with the bread recipes. I should start weighing ingredients but I am not that much patient yet.
2 cup warm water
2 cup whole wheat flour
2 tsp yeast
2 tbs butter
2 tsp salt
2 1/2 cup whole white flour
-Put the ingredients in order it is written and stir well every time you add an ingredient. (As you see this is a different method.)
-Knead the dough about 5-7 minutes. Dough will be soft but not sticky. Put dough in a greased container, cover with towel and let rise till it is double in volume.
-Cut dough in two, one for bread and the other for cinnamon rolls.
-First dough: Cut in two, give oval shape and put in floured square Pyrex. Cover with towel and let rise till it is double in volume. Bake in preheated $400F oven.
-Second dough: Roll into 10″x14″ rectangle. Spread the filling leaving spaces on each
long side and sprinkle pecan.
Roll the dough into a log the long way, loosely. Cut into 8-12 pieces.
Place in a pan. Let rise. Bake in preheated 350F oven for 20-25 minutes.
CINNAMON ROLL FILLING
1 cup sugar
2 tbs butter
1 tbs cinnamon
little water to make it spreadable
I don’t like it too sweet but you can adjust your sugar amount.
p.s: I live in high altitudes where you need to use less yeast, more water and may be less cooking and rising times. Please consider this.
This bread is from my childhood. We used to go hiking to Belgrad Forest (in Istanbul, TR) as a family; on the way back home, we used to get it from a bakery. And start eating the hot bread on the way in the car :) .
1 + 1/4 cups Org.Whole Wheat Flour (Bob’s Red Mill)
1 + 1/4 cups Org. White Flour (Bob’s Red Mill)
1/2 tbs Himalayan Salt
1 tbs yeast (can be 1/2 tbs w/more rising time)
2 tbs org. butter (can be olive oil)
1/2 cup warm org.milk
1/2 cup warm water
1/4 tsp honey
- Mix all dry ingredients except yeast.
- Make a little well and pour milk, water, honey and yeast in the well. Stir the wet ingredient and wait few minutes for the yeast to bubble.
- Mix it all and knead for about 3 minutes. Add more water or flour if needed.
- Put the dough in a bowl, cover with damp cloth and put in a warm oven. This way instead of waiting up to 2 hrs, it only takes about 40 minutes for the dough to rise.
- Take the dough out, cut in 8 and form 8 dough balls.
- Grease your round (11″) baking dish with butter or coconut oil.
- Put one dough ball in the middle and the rest around it, leaving enough space to rise.
- Put back in warm oven. After it rises again, bring out. Set your oven to 400F.
- Meanwhile, brush your bread with egg yolk and a little water mixture.
- Sprinkle caraway and sesame seeds on top.
- Put your bread in preheated oven. Bake about 20-40 minutes.
P.s: Rising and baking times may vary.