GLUTEN FREE SODA BREAD

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UPON MY ARRIVAL TO THE USA I NOTICED THAT ON ONE DAY EACH YEAR EVERYONE BECAME IRISH.  EVERYTHING WAS GREEN, GREEN OUTFITS, GREEN BAGELS, GREEN BEER.   CORNED BEEF WAS IN EVERY SUPERMARKET FOR ONE MONTH AND THEN NEVER SEEN AGAIN UNTIL THE FOLLOWING YEAR!    


I WAS NOT INTENDING TO MAKE GREEN BREAD AND IT WAS NOT EVEN MARCH.

 I WAS TRYING TO SATISFY THE NEVER ENDING APPETITE OF MY GROWING TRIBE AND FELT LIKE I WAS RUNNING A MINI BAKERY.  


NORMAL BREAD WAS A NOT ON MY MENU AFTER DISCOVERING THAT I HAD CELIAC.  15 YEARS AGO IT WAS SLIM PICKINGS AT THE STORE FOR ANYTHING GLUTEN FREE.  IT WAS ALSO LIKE EATING CARDBOARD AND PAYING FILET MIGNON PRICES .


ON MY NEW LEARNING CURVE OF BAKING WITHOUT GLUTEN I DISCOVERED THAT SODA BREAD WAS AS EASY AS MAKING MUFFINS.   IT DID NOT NEED YEAST OR FAT AND REQUIRED VERY LITTLE MIXING.  IT WAS A LITTLE MORE DENSE THAT THE GLUTEN FREE BREADS BUT IT WAS WELL RECEIVED BY THE LOCUSTS THAT I HAD SPAWNED.  


ALTHOUGH IT DID NOT KEEP WELL FOR MORE THAN A DAY THAT DID NOT MATTER AT MY HOUSE.  NOTHING WAS LEFT AFTER A DAY ANYWAY.  IF YOU HAVE A NORMAL FAMILY YOU COULD FREEZE SLICES AND DEFROST AS NEEDED.


 FRESH OUT OF THE OVEN SLATHERED IN BUTTER IT I S DELICIOUS. 


IT IS  A VERY FORGIVING RECIPE THAT ALLOWED ME TO THROW IN ALL SORTS OF FLOUR MIXES THAT I CONCOCTED.   


ONE DAY I DECIDED TO GRIND UP SOME RAW SUNFLOWER SEEDS TO MAKE FLOUR.  IT WAS A NICE PROTEIN LADEN ADDITION TO THE RICE FLOUR THAT AT THE TIME WAS THE STAPLE GLUTEN FREE FLOUR.


THE BREAD WAS DELICIOUS BUT  WHEN I WENT TO THE KITCHEN LATER I SAW GREEN BREAD.  MY RATIONAL THOUGHT PROCESS FOUGHT AGAINST WHAT IT LOOKED LIKE.  IT COULD NOT GO MOLDY OVERNIGHT.


SURE ENOUGH IT WAS NOT MOLD BUT A REACTION BETWEEN THE SEEDS AND THE BAKING POWDER AND BAKING SODA.   


THIS IS THE PERFECT RECIPE TO CELEBRATE  ST PATRICK'S DAY.   IF YOU WANT SODA BREAD THAT IS NOT GREEN THEN USE ANOTHER FLOUR INSTEAD OF THE SUNFLOWER SEEDS.  





GATHER EVERYTHING THAT YOU NEED

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  There is nothing worse than trying to make something and half way through finding out that you do not have some of the main ingredients. 

CHECK THROUGH THIS LIST AND SEE IF YOU HAVE EVERYTHING THAT YOU NEED.

THE RECIPE

 

1 CUP OF SUNFLOWER SEEDS

2 1/4 CUPS OF GLUTEN FREE FLOUR BLEND

JUST UNDER 1 TEASPOON OF BAKING SODA

1 TEASPOON OF BAKING POWDER

1/2 TEASPOON OF SALT

1 TEASPOON OF XANTHAN GUM

1 EGG (BEATEN)

3/4 - 1 CUP OF MILK  ( USE 3/4 AND ADD MORE IF DOUGH IS HEAVY AND DRY)








Retrieve all the above and make sure everything is clean and dry.  Wipe down your counters and clear them so that you have room to work. 


Put on your "pinny". That is slang for apron in the homeland. Wash your hands and we are ready to go! 

THE RECIPE

STEP ONE

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RINSE THE BAKING PAN UNDER COLD WATER.  DRAIN BUT DO NOT DRY IT.  PLACE A PIECE OF PARCHMENT PAPER ON THE PAN.  THE WATER WILL ACT LIKE GLUE AND MAKE IT STAY IN PLACE.  SET THE OVEN TO 450 DEGREES.  MAKE SURE NOTHING IS IN THE OVEN BEFORE YOU TURN IT ON.

STEP TWO

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 PUT THE SUNFLOWERS IN  A FOOD PROCESSOR. IF YOU DO NOT HAVE ONE YOU CAN PLACE SMALL AMOUNTS IN A COFFEE  GRINDER.  IT WILL TAKE LONGER BUT IT WILL  DO THE JOB 

STEP THREE

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 PULSE UNTIL THE SEEDS RESEMBLE FINE MEAL.  DO NOT DO THIS TOO LONG AS IT WILL CLUMP AND GET PASTY.  IT SHOULD LOOK LIKE SAND. 

STEP FOUR

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 PLACE ALL THE DRY INGREDIENTS IN A BOWL.  DO NOT ADD MORE THAN THE REQUIRED AMOUNT OF BAKING SODA OR POWDER.  

STEP FIVE

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 MIX THE DRY INGREDIENTS TO BLEND THEM ALL TOGETHER.  XANTHAN GUM NEEDS TO BE DISPERSED THROUGH THE INGREDIENTS BEFORE ADDING ANY WET INTO THE MIX. 

STEP SIX

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 ADD THE EGGS TO THE MILK AND WHISK WITH A FORK UNTIL MIXED TOGETHER 

STEP SEVEN

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 ADD THE WET INGREDIENTS TO THE DRY AND MIX TOGETHER. 

STEP EIGHT

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 THIS DOES NOT TAKE MUCH EFFORT TO MIX TOGETHER.  IT SHOULD BE A STICKY WET MIX.  IF IT IS DRY, ADD MORE LIQUID. WHAT IS LURKING UNDER YOUR FINGERNAILS.

STEP NINE

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PULL THE,MIXTURE TOGETHER WITH YOUR HANDS.  WEAR A SURGICAL GLOVE.  I KNOW YOU WASHED YOUR HANDS BUT WHO KNOWS WHAT IS LURKING UNDER YOUR FINGERNAILS. 

STEP TEN

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PLACE THE BALL OF DOUGH ON THE PAN AND PAT DOWN TO THE SHAPE OF A BREAD PLATE AND ABOUT 1 1/2 INCHES IN THICKNESS.  THE DOUGH IS SOFT AND EASY TO SHAPE.  IF IT IS TOO STICKY ADD A LITTLE FLOUR TO YOUR HANDS. 

STEP ELEVEN

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CUT THE TOP WITH A CROSS SHAPE AND ADD AN EGG/MILK WASH   

STEP TWELVE

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BAKE AT 450 DEGREES FOR FIVE MINUTES.  DO NOT OPEN THE OVEN!  AFTER 5 MINUTES TURN DOWN THE OVEN TO 350 DEGREES AND CONTINUE TO BAKE FOR 30-35 MINUTES.   MY OVEN IS A BIT DODGY SO I ALWAYS BAKE FOR A LITTLE LONGER.  IF YOU HAVE AN OVEN THAT WORKS PERFECTLY AND GETS REALLY HOT THEN STICK TO 30 MINUTES AND THEN CHECK.  IF THE BOTTOM HAS A SLIGHTLY HOLLOW NOISE WHEN YOU TAP IT IS COOKED.  

GO GREEN

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A FEW EXTRA TIPS FOR YOU

WHEN YOU REMOVE THE BREAD FROM THE OVEN IT WILL NOT BE GREEN.  IF YOU SLICE IT UP IT WILL GO GREEN VERY QUICKLY.   IT IS NOT MOLDY!  THE KIDS WILL HAVE FUN SEEING THE COLOR CHANGE.  YOU COULD ADD THIS TO A DR SUESS DAY WITH GREEN EGGS AND HAM.

CHANGE THE COLOR

IF THE GREEN COLOR MAKES YOU A LITTLE SQUIRMY THEN INSTEAD OF SUNFLOWER SEEDS ADD A CUP OF ANOTHER FLOUR.  THIS RECIPE IS ONE THAT IS NOT ONLY VERY EASY BUT ALSO FORGIVING.  YOU CAN PLAY ABOUT WITH DIFFERENT FLOUR ADDITIONS AND FIND ONE THAT YOU LIKE. 

SUNFLOWER SEED SUBSTITUTES

YOU NEED A TOTAL OF 2 1/4 CUPS OF FLOUR

YOU CAN MIX AND MATCH ANY FLOUR YOU WANT.  JUST REMEMBER SOME ARE HEAVY AND SOME ARE LIGHT.  TOO MUCH COCONUT WILL MAKE THE BREAD VERY HEAVY.  IT IS NOT MY FAVORITE FLOUR FOR CONSISTENCY BUT IS GREAT FOR HIGH PROTEIN