I was trying to post a recipe for muffins tonight. I have two I want to share with you. But try as I might, I just couldn't seem to muster the enthusiasm. It's not that the muffins aren't good; on the contrary, my housemate called one of them, "fluffy clouds of goodness." That's pretty high praise for gluten-free, right? But no, my heart's not in a muffin kind of place tonight. Rather I'm hung up on bread. Fresh from the oven, soft, chewy bread. A hearty, whole-grain bread like I haven't tasted since I gave up Vermont's glutenicious 10-Grain Bread. Finding a whole-grain gluten-free bread is much easier said than done, and while I've enjoyed some of the store bought breads - and not enjoyed some too - I haven't found any gluten-free bread that I felt was particularly healthy or good for me. Now that's changed.
This recipe came about one night when my housemates and I were sitting around chatting. It was getting late, and one of them asked me if I was in the mood to bake. I definitely was not in the mood. I was exhausted and wanted to go to bed. But then the topic of fall foods came up, and she mentioned apple fritters. Without even thinking about it, I suddenly found myself taking ingredients out of the fridge. I knew we had apple cider that needed to be used up, and I began imagining an apple cake. Of course, I didn't have apples on hand, and I didn't want to make anything sweet since I'm doing my best to stay away from too much sugar these days. But I thought, armed with apple cider, I must be able to come up with something. A mildly sweet cake, perhaps?
What I ended up with was nothing like I had planned, but it's been one of my favorite baking "mistakes" so far. My apple cider cake tasted like whole-grain bread! I made this again yesterday with some adaptations and it turned out just as tasty the second time. It's a quick bread, so it's probably not the best option if you're looking to make a turkey sandwich, but for breakfast, it's perfect with a pat of Earth Balance or nut/seed butter. It's also perfect for lunch, dinner, an evening snack... I admit it. I was so enamored, I had some with every meal yesterday. Now I want to make more.
Gluten-Free, Vegan Whole-Grain Bread
2/3 cup sorghum flour
1/3 cup potato starch
1/3 cup millet flour
2 Tbsp. sweet white rice flour
1/2 tsp. baking soda
1 tsp. xanthan gum
1 1/2 tsp. baking powder
1/4 tsp. sea salt
1 Tbsp. flax seed meal
2 Tbsp. coconut milk
3/4 cup + 1 Tbsp. apple cider
2/3 cup cooked quinoa, mung beans, or a combination of both
3 tablespoons grapeseed oil
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the flours, baking soda, baking powder, xanthan gum, and sea salt.
- In a separate bowl, stir together the flax seed meal, coconut milk, and 1 Tbsp. of apple cider. Allow to sit for a couple of minutes.
- Whisk the grapeseed oil, apple cider, and quinoa (or mung beans) into the flax seed mixture.
- With a fork, stir the wet ingredients into the dry until well combined.
- Pour into two greased mini-loaf pans (I haven't tried this yet with a regular bread pan, but if you do, let me know how the baking time worked.)
- Bake for 25 minutes.
This post is linked to Slightly Indulgent Tuesdays and Gluten Free Wednesdays.