Recipe: Good Grains Gluten-Free Bread

Good Grains Gluten-Free Bread This is a gluten-free bread that is delicious and soft. It makes great sandwiches and is more nutritious due to its whole grain flour mix. I use an old Krups coffee grinder to grind the sunflower seeds, gluten-free oats, and flax seeds. I usually measure out two mixtures of the flours and freeze one, leaving out the yeast and ground flax until I’m ready to mix the second batch. This saves time, since there are so many flours. coque iphone x 1½ hours / 30 min prep SERVES 8 / 1 loaf Ingredient List: 1 cup brown rice flour 1/2 cup sorghum flour 1/2 cup tapioca flour 1/2 cup potato starch 1/3 cup organic corn starch 1 TBSP gluten-free oats 1 TBSP raw cashews or raw sunflower seeds 2 1/2 TBSP teff flour 1 TBSP freshly ground flax seeds 1 TBSP dry buttermilk 3 TBSP organic sugar 1 tsp xanthan gum 2 tsp fast rising yeast 1 1/4 tsp salt 3 free range / organic egg whites 1 egg 4 TBSP olive oil 1 TBSP molasses 1 TBSP organic yogurt 1 tsp vinegar 1 cup warm water Substitutions: For specific allergies, you can use egg replacer instead of eggs. coque iphone 6 If you’re sensitive to one of the flours, increase one of the other flours to replace it. If you’re sensitive to potato, you can increase the tapioca flour, or use Kudzu or Arrowroot powder instead. coque iphone x You can also omit the yogurt or substitute it with goat yogurt, and omit the buttermilk powder or replace it with powdered goat’s milk. Instructions: Grease a standard, single loaf pan and set aside. Grind the oats and the cashews finely in a blender and dump into a medium bowl. Add all the rest of the dry ingredients to the medium bowl and mix well with a whisk or a fork. Set aside. Combine all the wet ingredients except the water in a smaller bowl. Beat everything well. coque iphone In a large bowl, combine the dry ingredients with the wet ingredients and add the warm water. Beat well for 3 minutes; scrape the sides once during the mixing. Scrape the dough into the bread pan and lightly oil the surface of the bread with olive oil. Press down into the bread pan, making sure the dough reaches all the corners evenly. Cover the oiled bread with plastic wrap and let rise in a warm place for about 40 minutes or until it is one inch below the top of the bread pan. Do not let it rise above the bread pan! This will make it fall. Check it often if your kitchen is hot, to make sure it doesn’t rise too high. When the bread has been rising for 20 minutes, preheat your oven to 375 degrees. When the bread has risen to within an inch of the top, place it in the oven and bake for 53 minutes. After the bread has been in the oven for 20 minutes, cover the top with foil to make sure it doesn’t brown too much. Remove the bread from oven when done and turn it out of its pan onto a rack. Turn the bread on its side to cool. This helps it to not sink as much. Once it’s cool, you may slice for sandwiches. You may also wrap it in plastic wrap and store it in the freezer; it will take about 40 minutes to defrost. coque iphone 7 Adapted from a recipe by Sylvan Green © 2009 Recipezaar. All Rights Reserved. .

Florence Bertheau – Healthy Chef

floheadshotFor more than 20 years, chef Flo cooked for her many students and celebrity clients the way she had learned in her native France: rich in butter and creamy sauces, heavy on meats, eggs and dairy. Then a paradigm shift happened. She began to see how certain foods had a profoundly positive effect on the health of her autistic daughter and on Flo herself. She created her own food pyramid based on three principles: vegan, gluten-free and pH-balanced. Menus began evolving. Flo started using dense plant-based hypoallergenic foods like sprouted grains, nuts, vegetarian proteins, fresh greens and produce from local farms.

Flo was determined to use this shift to help others receive the dietary components needed to achieve health through food. With her 25 years of culinary expertise and love for flavor, she put weekly meals together to fill the needs of those wanting a more balanced way of eating that was convenient and cost a fraction of health food store prices.

Flo’s journey of ‘health through food’ balances her company values of fresh and raw food nutrition with social and environmental consciousness; being aware of how what we eat affects the earth itself and all animals that live on it. Purchasing seasonal and local, she is able to provide the best quality products that are cost efficient, reduce the carbon footprint, and are cooked with the intention for your good health.

“I started making small changes, the slightest switches; those changes became strong habits. I started making it my ambition to locate recipes to eat healthy, wholesome foods. I seek strength, health and longevity and want the same for my clients.”