And the grain-free baking continues at the Innerglow household!
As my regular readers know, my 8-year-old Miniglow has been told by the pediatrician that her body is too acidic, and so she needs to follow an alkaline diet. Following Chinese Five Element theory, the pediatrician also says she is a Water-type, and needs to avoid all grains and anything from an animal.
No grains? No dairy? No eggs? No meat? Not even honey?
Yes, you read that right. A grain-free vegan 8-year-old.
*smack my head and groan*
I know you don’t envy me right now, trying to find foods to fulfill her taste buds and also meet her nutritional needs. It isn’t easy by any stretch, but I do the best I can, and am extremely well-supported by our wonderful Chinese doctor who gives me lots of great recipes to use, including the one I’m posting here now.
virtually impossible really hard to find grain-free products outside of our house, I do a loooooot of grain-free baking. The grain-free flour mix recipe below is pretty much my standby for most of my recipes. I make a big batch and store it in an airtight, lidded container, so it’s at the ready for me to scoop and use whenever I need it.
Now, I’m not gonna lie: this does not taste the same as regular bread. It just doesn’t. And the first few times you try it, you may be thinking the same thing. But toasted and spread with yummy toppings, it’s totally doable.
And when you compare it to the alternative … NO bread … well, it suddenly it puts things in a whole new perspective!
* * *
Grain-free Flour Mix
3 3/4 cups chickpea flour
2 1/4 cups potato starch
1 1/2 cups tapioca flour
Measure all into a large container with airtight lid. Whisk well until evenly incorporated. Seal container and shake vigorously for one minute. Whisk again each time before using.
* * *
Grain-free Vegan Bread
3 flax eggs (3 Tbsp flax meal + 9 Tbsp water)
3 cups flour mix (see recipe above)
2 Tbsp granulated sugar (I like coconut sugar)
1 tsp sea salt
3 Tbsp oil (I use coconut, avocado, or grapeseed)
7 tsp baking powder
1 cup plant milk (I use soy or almond)
- Preheat oven to 375 degrees F.
- Grease a loaf pan, or line with parchment paper.
- Prep flax eggs ingredients and let sit for 3-5 minutes.
- In a medium bowl, whisk baking powder and flour mix.
- In a separate large bowl, add sugar, oil, and salt. Beat in the “eggs” with a whisk, mixing well until thick and a bit fluffy.
- Add the dry ingredients to the wet ingredients.
- Pour milk in a little at a time and whisk until the consistency of the batter is thick but pours smoothly.
- Pour batter into loaf pan and let stand for a few minutes.
- Bake at 375 degrees F for 50-60 minutes.
- Let rest and cool down before slicing.
* * *
Serve and enjoy!
We like it best toasted, and here are some ways we especially enjoy it:
- with smeared avocado and seasonings (our favorite: “Everything but the Bagel” from Trader Joe’s)
- with vegan butter (our favorite: Miyoko’s from Trader Joe’s) and strawberry jam
- with nut or seed butter, sliced banana, and a drizzle of maple syrup (or honey if this isn’t an issue for you)
- made into croutons by spreading with vegan butter, cutting into cubes or sticks, sprinkling with garlic powder/sea salt/ground black pepper/Herbes de Provence/any other seasoning of your choice, and baking at around 350 degrees F for 10-15 minutes or until golden and crisp. Check every five minutes or so, and don’t overbake or they will be like rocks! (I learned this the hard way!)