What is more convenient than a good bread recipe that you can use to make a sandwich when you're in a hurry? But it needs to be good bread, hold together, etc. If you've ever tried any of the GF options in stores, you will know that by good I mean that you don't want to feel guilty if you toss it to the squirrels (a friend of mine bought some and her daughter said it was so bad they felt sorry for the squirrels!). And if you've tried GF bread, you know that crumble is a normal feature.
This recipe is based on one I purchased, but I have made enough changes that I no longer consider it copyright as I am sharing it. It called for 4 tbsp of oil per loaf, which was way too much, and someone told me that by changing any proportion the recipe is no longer copyright, and I've changed a few things, so here goes:
2 cups sorghum flour
1 cup tapioca flour
1/2 cup ground flax seeds*
1/3 cup ground chia seeds*
4 tbsp psyllium husk
1 to 1 1/2 tbsp sweetener**
1 tsp salt or less
4 tsp baking yeast (rapid rise is good)
substitute for 1-2 tbsp oil***
4 cups + 2 tbsp water
Mix the dry ingredients together. Add the liquid ingredients and stir until well mixed. It should be a bit moister than bread dough, too wet yet to kneed. Experiment with the water amount; I found 500 ml too much for the flour I have, but different flours and different climates can affect the humidity of the flour, so experiment.
Allow to rise 15-20 minutes in a warm place. I heat the oven for 1 minute then turn off and that's where I leave it when the kitchen is cold (like winter). Remove from mixing bowl and kneed a little on floured counter. Shape into a loaf and put in loaf pan (may need to spray something to keep from sticking or try parchment paper or something--maybe silicone bread pans? I don't have them) or divide into 8 equal balls and shape them into buns and put on a cookie sheet lined with parchment paper (no grease needed!).
Allow to rise another 15 minutes while oven heats to 400, then bake. About 45 minutes for a loaf, 30 minutes for buns. When cool, slice and freeze anything not used within 24 hours (it spoils quickly, unlike wheat bread). Then you can remove a slice or a bun at a time for a meal.
This is not the lowest calorie bread, even without the oil, thanks to the chia and flax (and even the psyllium husk, believe it or not). However, it's got a ton of good fiber.
I actually made a pizza crust with it yesterday by using some baking powder (I guessed 2 tsp) instead of yeast and used applesauce for the oil. It took probably 25 minutes to bake, but it was nice and moist and held together well--unlike most GF pizza crusts! I mixed tomato sauce with basil, oregano, parsley, kelp, onion & garlic powder, and made a cashew cheese sauce, and used raw veggies to top it with (didn't cook either sauce and just served it room temperature--perfect for the weather yesterday). It was delicious!
* Get a good coffee grinder (I got mine used at the thrift store and cleaned it out) and use it to grind your chia and flax seeds. You can't find chia meal anywhere that I know of, and flax seeds are cheaper and don't go rancid as fast in the whole seed; just grind what you need for the recipe or for a few days and store leftovers in the fridge. I paid about $7 or $8 for my coffee grinder at the Goodwill.
** I use a raw sugar that has color in it (Demerara), because it is not as refined and the color tells me it still has minerals and such in it. You could experiment with maple syrup or honey or some other sweetener. I use 1.5 tbsp, but again, experiment. If you use a liquid one, you may want to cut back on the water a bit.
*** The last time I made bread, I used 1 tbsp of oil. When I made the pizza crust yesterday (since going oil free), I put 2 tbsp of applesauce in it. It was nice and moist. I haven't tried the buns that way yet. You could experiment with most any fruit. Bananas might work too, but you would want to whiz them well (like in a Magic Bullet or something) so that they are nice and smooth--more than you could do with a potato masher or a fork.
This recipe is quite different from other recipes, in that it is gum free and you can kneed it. Pretty much every other bread recipe out there is more like a thick batter, too thin to kneed, but thick enough that it's hard to stir by hand (which is why I finally bought a hand-held electric mixer). The psyllium husk is what makes it kneedable, and that means you can shape it, too, unlike other breads (batter cannot be shaped unless you have a special pan, like a muffin tin). I've never tried breadsticks, but I might sometime. You could also experiment with the flour; you might be able to try millet, but it will probably require messing with the proportions some. I just like the texture of the sorghum so much.
Where can you get sorghum flour? Bob's Red Mill sells it, if you have a store that carries their products. I buy mine in the 25# bag from Azure Standard, and trust me, it's a lot cheaper from them, but you have to live in the western half of the country and be near enough to a drop off location, or else pay UPS shipping. But even that could be worth it, especially if you buy several things.
So that's my absolute favorite GF recipe. I could live without it (did for years), but I wouldn't want to!!!