By Bread Alone!

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Cold, wet and blustery characterizes the weather in Idaho this weekend. When the mercury drops and the climate turns rainy and snowy, I like to high tail it to the kitchen and bake. This weekend has been the weekend of bread. I made a totally plant based, gluten free (GF) banana bread on Saturday morning and this morning, I made cinnamon-swirl-yeast bread (also plant based & gluten free). If you aren’t bothered by gluten, then by all means stick with wheat flour, as it simplifies the baking process and you don’t need as many ingredients. However, if you are celiac, or you’re just trying to avoid wheat, these two recipes will truly satisfy when a bread craving hits! They are low in fat, full of flavor, and you can eat your fill, as both breads are made from whole grain, complex carbohydrates. Keep Shining. Peace Out!

Note about gluten free flours: I usually use a combination of about 11 different grains/seeds (sorghum, millet, buckwheat, flaxseed, brown rice, tapioca, garbanzo bean, sesame, pumpkin kernels and steel cut oats). I have a grain grinder and access to a store that carries all these berries (except sorghum, which I order on-line). These grains all mixed together make a super tasty, healthy flour for breads. However, if you don’t have a grinder – or you don’t have the inclination to have to make your flour every time you want bread, there are some wonderful GF bread flours mixed and ready to go that you can buy from the store. Two of my favorites are Pamela’s Bread Mix and Bob’s Red Mill gluten free all purpose flour.

Cinnamon Swirl Sweet Bread

Preheat oven to 350 degrees F

3-1/2-cups gluten free all purpose flour

¼-cup ground flax seed

2 additional TBSP ground flax seed mixed with 6 TBSP water and set aside

1/3-cup coconut sugar

1 TBSP yeast

1-1/2-cups warm water

1-tsp. xanthan gum

1-tsp sea salt

2-TBSP poppy seeds

3-TBSP sunflower seeds

Put the water, sugar yeast and flaxseed/water mixture together in mixing bowl. Add additional ingredients. If using kitchen aid, beat on high for 3 minutes. If using elbow power, mix vigorously with a wooden spoon for 5 minutes. In a separate bowl, mix 1/3-cup coconut sugar with 2 tsp. cinnamon. Gently fold cinnamon-sugar mixture into dough, not mixing too much. Pour dough into a 8”X4” lightly greased bread pan, cover with dish towel and let rise in a warm place for about an hour. Put in oven and bake for 60-75 minutes. You will probably have to cover the bread with foil around the 45-minute mark to keep the top from becoming too brown.

Remove from oven and turn upside down to remove bread from pan. Let cool on wire rack. Eat and Enjoy!

Super Tasty Banana Bread

Preheat Oven to 350 degrees F

1-1/2 cup gluten free flour (I used a combination of tapioca, sorghum, brown rice and garbanzo bean flours)

1/4-cup ground flaxseeds

2 additional TBSP ground flaxseeds mixed with 6 TBSP water

1/2-cup coconut sugar

2 TBSP vanilla

1-Cup mashed banana

2-tsp cinnamon

½-tsp sea salt

1-tsp baking soda

1½-tsp xanthan gum

1-tsp baking powder

½-cup chopped walnuts (optional)

Put the sugar, bananas, vanilla, flaxseeds and flaxseed-water-mix in a bowl and stir well. In another bowl combine the flour, cinnamon, sea salt, baking soda, xanthan gum and baking powder. Pour the powder mixture in with the liquid and stir until well combined. Add nuts and stir gently. Pour into a greased 8”X4” bread pan. Bake in oven for around 1 hour. Remove from oven and turn upside down to remove bread. Let cool. Enjoy.

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