“Remember that this is essentially a new thing we’re doing together. Don’t be too hard on yourself if you make a mistake here or there, and please do not be afraid to experiment on your own. Accidents – and learning from them – are a part of vegan and gluten-free baking.” – Erin McKenna
Gluten-free is rarely fun. It is often drier, chewier, and lacks the airiness of traditional wheat-based bread. While cupcakes and cookies are rather easily mastered, traditional delights like bagels, freshly-baked bread, and even puff pastry have been off-limits to so many gluten-free eaters. Until now, that is. Thanks to Erin McKenna (of Babycakes fame), gluten-free bread is now a realistic menu option in home kitchens.
Delicious treats such as Strawberry-Lemon Zest Bagels, Croissants, Pumpernickel, Seeded Rolls, and Carrot Bread are simply delicious, but more importantly, really simple. There are no crazy ingredients here (the trickiest and most expensive ingredient that I saw in the recipes was walnut oil, and even then, it could easily be substituted). Cucumber Tea Sandwiches, Quesadillas, Focaccia, Sweet Corn and Cilantro Empanadas, and Baked Samosas with Potato and Green Chile are wonderful options for making your next get together over-the-top amazing without a lot of effort on your part. Treats like Sticky Pecan Rolls, Cinnamon Sugar Pretzels, Almond Rosemary Crackers, Kale Chips, and Oat Crackers ensure that there is a tempting baked treat for any time of the day. There is even a chapter on sauces ranging from Mayonnaise to “Butter”. Overall, this book is a beautifully photographed collection of vegan gluten-free options that make any kitchen more exciting and enticing.
1 1/2 cups teff flour
2 cups water
2 tablespoons ground flaxseed (flax meal)
1/8 teaspoon baking soda
1 tablespoon melted unscented coconut oil
1. In a medium bowl, whisk together the teff flour and water. Cover with a dish towel and let it sit on the countertop for at least 24 hours. The next day, stir in the ground flaxseed, baking soda, and salt.
2. Heat 1 teaspoon of the oil in a wide skillet set over medium heat. Scoop 1/3 cup of the batter into the pan and tilt the pan to spread the batter evenly. Cook until the top of the batter begins to bubble and dry slightly, 1 minute. Flip the bread and cook the second side about 1 more minute. Transfer to a plate. Repeat with the remaining batter and oil as needed until all the bread is cooked. Serve immediately.