All of these recipes are gluten-free. Some are grain-free, low oxalate, low carb, paleo, keto, etc. I do not use nuts due to a severe nut allergy
COCONUT BREAD
This is a very simple bread that bakes up quickly like a quick bread. Honestly it doesn't have the best flavor or texture for a bread, but it is also much faster and easier than most of the more delicious recipes and is very functional. It is a good bread to use for other recipes that call for baked bread such as croutons or bread pudding.
Ingredients:
6 eggs
1/2 cup butter, ghee, or other fat
2 T honey
1/2 tsp sea salt
3/4 cup coconut flour
Preparation:
-Preheat oven to 350 degrees F.
-Blend all ingredients together until there are no longer any lumps (by hand with a whisk works fine, but this is easier with a food processor or mixer).
-Pour the batter into a loaf pan that has been greased and/or lined with parchment paper.
-Bake for about 40 minutes.
RED LENTIL TORTILLAS
Ingredients:
1 cup red lentils
2 cups water
1/4 tsp salt
Preparation:
-Rinse lentils, then mix with 2 cups water and let stand at room temp for 6-12 hours.
-Blend entire mixture- lentils AND the soaking water- on high until very smooth (and frothy).
-Heat skillet to medium, grease with bacon grease, pour 1/4 cup batter in the middle and spread out to a thin tortilla, smoothing with the back of a spoon if needed.
-Cook until tortilla looks dry (after 1 to 2 minutes), then flip and cook other side until browned.
NO-KNEAD KEFIR BREAD
Ingredients:
4 cups gluten free flour (brown rice, garbanzo, and blends work well)
2 1/2 cups kefir (I use camel milk kefir)
1 T salt
Preparation:
-Combine flour and kefir in a non-reactive bowl, loosely cover and place aside in a warm place for 24 hours.
-Heat oven to 400 degrees. Preheat a cast iron loaf pan with lid (or other cast iron pan with lid of similar size, I use a round one).
-Once the pan is hot, grease the bottom and pour the batter in (may need to use a spatula to get it all).
-Bake for 1 hour than cool on a rack.
WINTER SQUASH FLATBREAD
Ingredients:
1/2 c mashed winter squash (I like butternut)
1 c tapioca starch
1/2 tsp salt
3 T olive or other oil
water as needed
Preparation:
-Puree squash in a food processor, add other ingredients except for water, and pulse until it starts to form a ball. Add water 1 T at a time if it is too dry until it forms a soft dough that stays together.
-On parchment paper on a cookie sheet, flatten ball of dough into a circle about 12 inches across.
-Optional but nice- spread some olive oil on the top of the bread and sprinkle with salt and other herbs/spices.
-Bake at 375 degrees for 18 to 20 minutes.
VEGGIE FLAX CRACKERS (based on this recipe)
1 1/2 c flax meal
1/2 c pureed veggies (cauliflower, carrot, yam, squash, sweet potato, parsnip, beet, celery root, broccoli stems, peppers, cooked greens, etc)
3 T olive oil (bacon grease or lard work well)
1/2 tsp salt (some as smoked salt is very good)
Dried or fresh herbs, such as basil, thyme, cilantro, chives, parsley
Minced onion or garlic (sauteed in the oil)
Optional- bacon pieces, finely chopped celery or carrot, bits of cheese, egg whites
Sea salt and sesame seeds can be sprinkled on top before putting the dough into the oven.
Combine all ingredients into a dough and pat or roll out to be very thin on a piece of parchment paper. Use a knife or pizza cutter to score lines on the dough so that the cooked product breaks easily into squares. Move parchment paper to a cookie sheet and bake for about 25 minutes at 350 degrees rotating pans once during baking. Let cool on rack for 20 minutes than break apart.
