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A friend of mine has so many allergies, it's a shame the massive list of things she either can't eat, touch or even be in the same room as. Having said that, she's determined to not let it rule her life. She gave me this recipe and I've tried it, although it does contain a few black dots for me, it's perfect for my B/F. And before you ask, yes I bought my friend copy of the Blood Type Diet and I hope she reads it, but hey you can lead a horse to water.....
One of her creations was a gluten free bread, using either sweet potato, pumpkin or butternut squash, it took a few goes to get right but it makes a great 'rustic' loaf or a pizza base.
300g suitable flour e.g. rice flour, amaranth, millet, quinoa or a mixture to suit your genotype/blood type (also works very well with spelt but that would contain gluten)
2tsp baking powder
1tsp of herbs (I like sage, rosemary, oregano, parsley) - you could add a bit of crushed garlic too if you like
2 tbsp oil (I like extra virgin olive oil, rice bran oil, grapeseed oil but use what you prefer, you could use melted ghee)
70ml cold water (approx)
approx 400g Squash (*), sweet potato(*), pumpkin(*) or other root vegetable (roasted then mashed)
preheat oven to 200C/Gas 6
Bake the root vegetables on a try for 45 mins or until VERY soft. Remove from the oven and very carefully peel and cut away any stalks. Mash the flesh well, remove any seeds.
Add the flour, baking powder, herbs, add the oil together with the water. Mix, add more flour if it's too sticky, more water if it won't bind. On a well floured surface, form into a round loaf, cut a cross in the top of the loaf (rustic style). Then bake for 30-35 mins approx in the oven. To test, remove from the oven and gently tap the base, if it sounds hollow, it's ready. If it doesn't sound hollow then cook it a few minutes longer and test again. You may need to play with your oven temperatures, as they all vary.
Serve warm or cold with spreads or for sandwiches. This makes two pizza bases which cook in approx 15 mins, then add your toppings and return to the oven for another ten minutes or so. Results will depend on your oven temperature so keep an eye on it
Use dill, chives and garlic (goes great with salmon or other fish)
Use oregano, bay leaf, rosemary - adds an italian kick, for those who can eat tomatoes, some finely chopped tomatoes (patted dry with a paper towel first) would be great in the bread.
Try celariac instead of squash, add fennel seeds to really boost the aniseed taste, some cumin seeds and a dash of turmeric would be deliciously 'indian'.