Sunday, March 1, 2015


  This is my absolute favorite baking recipe! I use it for everything, from pizza crust to cinnamon rolls, just varying ingredients accordingly.
  This time I made a gluten-free carrot bread for my son. Many eat gluten-free "for fun" nowadays,  but my son is lethally allergic to gliadin, a protein in wheat, rye and barley. So we´re talking about life-saving food here.

My ten-year-old son still doesn´t like his veggies, so I "hid" a pound of carrots in the breads. When grated finely, they seem to disappear, only improving moisture and adding a bit of sweetness.

I used millet, buckwheat, brown rice and corn flour to make the bread. I always buy whole groats and grind them in my own stone mill right before baking  minimize oxidation and maximize nutritional value.
   The recipe (makes 4 flatbreads):

1 3/4 cups (4 dl) gluten-free flour (no thickeners like psyllium included)
1/2 tsp salt
2 tsp baking powder
2 Tbsp olive oil
1 lb. carrots, grated finely (or any other veggie/combo and as much as you dare...)
about 1 cup (2,5 dl) water

+ Combine and mix the dry ingredients. Add the wet ones and mix. Stir in the veggies. Add water until you reach an easily spreadable  dough. Make four flat breads on a baking sheet layered oven tray, and bake at 440 F (225 C) for about 15-20 min.
  Best eaten straight away, but thanks to the carrots, preserves well and moist for a few days wrapped in the parchment paper in the fridge.

  These breads make an awesome takeaway food to work or trips, as they are a whole balanced meal, especially if you add cooked beans or lentils in the dough. A nice lunch with a cup of tea!

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