It’s spring here, so I’ve been enjoying my life here in Sydney by refinishing furniture (as pictured here),
replanting seeds, and getting up to my usual shenanigans in the kitchen. This curried salad is from one of my CSA box experiments, and uses up some of the first signs of summer’s impending heat in the form of a roasted red pepper and some beautiful curly kale. I can’t wait until I have enough of my own produce to try a version of this from our balcony garden.
Curried raw kale, roasted red pepper, and spelt salad
Filed under almonds, experiments, local, main, quick meals, raisins, salad, seasonal, side, spelt, vegan, vegetarian
I’m teaching a course on bread in about a month’s time, and I have yet to develop a perfect gluten-free recipe to share with students. This one comes pretty close, though–particularly in comparison to my last effort, which was more scone-like in consistency than this batch, and inherited an unfortunate aftertaste from some bad millet flour.
This is freshly-mixed dough, before the rise. I've tossed the ball in a bit of olive oil to keep it from sticking. Next time, I'll shape the loaf from the start, so I don't disturb the structure post-rise.
This version gets its taste from a combination of sorghum, buckwheat, and almond flours. The buckwheat is probably the most noticeable flour in this bread; it has a strong flavor that I like, but it can be swapped out for something else if it’s not to your taste. The almond flour provides moistness, and I believe the sorghum is responsible for the relatively light texture of the bread. It has a mild flavor, so it’s a good choice as a base flour for baked goods.
Here's the dough post-rise. It feels kind of spongy when you press on it. It does not rise much, especially not in comparison to normal bread, and will not rise much in the oven, either.
To create the spongy structure of the bread without gluten, I used a chia seed slurry (ground chia seeds, boiling water) and added in some psyllium husk for good measure (which I first read about here). Both ground chia seeds and psyllium husks mimic gluten by creating gel-like strands when mixed with water; these strands reinforce the structure of the rising bread and give it a nice crumb, which can often be difficult to achieve with gluten-free flours. You can also use a flax / linseed slurry if you prefer, and can supplement with xanthan gum as noted below.
Gluten-free buckwheat bread