I'm looking for a recipe for leavened/fermented bread made with spelt flour that's yeast free that uses a starter from the spelt. Anyone know how I could do this? Or where I could find out.

I'm looking for a recipe for leavened/fermented bread made with spelt flour that's yeast free that uses a starter from the spelt. Anyone know how I could do this? Or where I could find out.

You could look for soda bread recipes and just use spelt flour inplace of the 'regular' wheat flour.

How about Potato bread ? Do you have any that kind of recipe ? Sweet potato pricisely

Subscribe to mark's daily apple blog and get access to the free reader created Coconut cookbook. It's mainly recipes that use coconut or coconut flour in place of wheat flour and bread crumbs in baked goods, coatings for fried foods, etc.

http://cdn.marksdailyapple.com

Nice thread alternativista, I'll definately be trying some of these!

Wheat Free & Gluten Free Flat Bread

Ingredients

* 1/4 cup flax seed

* 1/2 cup tapioca pearls

* 3/4 cup brown rice

* 1/2 teaspoon salt

* 1/2 teaspoon baking powder

* 2 tablespoons extra virgin olive oil

* 1/8-1/4 cup water

Directions

1. Grind first 3 ingredients, in a food processor or spice/coffee grinder into flour.

2. Combine in a medium bowl.

3. Add baking powder and salt. Mix together with whisk, sifter, or hands.

4. Add oil and 1/2 the water. Mix well until forms a loose ball, adding water as needed.

6. Scoop 2Tb size portions and roll into 8 tight balls. Flatten and then press between wax paper as you shape into a round or oval about 1/4 inch thick.

8. Place on a medium height griddle, or skillet. Cook 1 to 2 minutes each side or until dry looking and lightly browned or blackened in spots per your preference.

Just put the no-knead bread in the oven! Planning on making the cauliflower pizza tonight! Keep 'em coming.

Be sure to review the cauliflower pizza crust. I can vouch for the fact that you can't taste the cauliflower. I tried to make it on a griddle once because it was summer and I don't use the oven then. But I couldn't get it to hold together so i ended up scrambling it. It tasted like eggs even though it was over half cauliflower.

Site with a lot of traditional cooking and other lore including long fermented bread making methods such as

QUOTE

sourdough starter or a sponge or a poolish or a lump of old dough.

There are all different types of 'starters.' Some are made in a few hours, some in a few days, and some live in your fridge forever.

I've mentioned the sourdough and sponge methods. Not familiar with poolish or 'old dough.' From this post on 10 tips for artisan bread making: http://www.farmgirlfare.com/2005/07/ten-ti...tter-bread.html and see this oatmeal toasting bread recipe which involves wheat bread flour and this 'old dough' method. http://www.farmgirlfare.com/2006/11/oatmea...ead-baking.html and more tips: http://www.farmgirlfare.com/2007/03/ready-breadie.html

Gluten free millet oatmeal bread from the Gluten Free mommy.

http://glutenfreemommy.com/baking-gluten-f...-oatmeal-bread/

Another blog that looks worth exploring.

Biga is another term for an overnight sponge method. I think it's Italian and used for ciabatta and focaccia. And Poolish is French.

I'm also trying to find methods for fermenting the flour when making crusts and baked goods that use baking powder as usually you mix the baking soda or powder into the dry ingredients i.e. the flour to make sure it's mixed, and add the liquid at the last moment. The soda only works for a short time so you can't let it sit.

Ok. What you do is dissolve the baking soda in a little bit of water, then stir it in. My grandmother makes 'English Muffin' bread which is a yeasted batter bread. It's a wet dough so you just stir to mix, let it rise for an hour or so, then stir it down and stir in the dissolved soda. then you dump it into the bread pan, let rise again and bake. The soda makes big holes in the bread and the wet dough makes nice crust both of which are great when toasted. This fall I plan to try it, letting it rise overnight.

So, I recently read a mention about chefs using flax and/or chia seed to make gluten free breads in place of guar or xantham gum! That's exciting. No need for any weird additive. I googled looking for more info and found this article by blogger glutenfreegirl who has been experimenting with this:

Im still learning about ground flaxseed and chia seed, so I cant claim to be an expert on this. However, I am finding that whatever amount of xanthan or guar gum I would have used in a bread recipe, I substitute it with the same amount of flaxseed or chia seeds. Then I combine that with twice as much boiling hot water and stir. Thats it.

Last night I took someone on this forum's tip (can't find the post/original poster for the life of me) and made bread from the leftover pulp I got from juicing vegetables yesterday!

-(1/2 daikon radish, 1/2 bunch of celery, bag of baby carrots, 1/2 cucumber), added a little olive oil

-hand mixed it with approximately 2 cups of soaked flax meal

-after well-mixed, I spread it on a lightly oiled(olive) sheet of parchment paper on a cookie sheet

-let bake in oven at 350 degrees until reasonably dry, flipped it over

Tastes very vegetabley, I didn't know what to eat it (pesto or butter would be good) with so I made pizza out of it this morning.

-two tomatoes, sliced and placed evenly over the crust

-parmesian cheese, as much as you like over the tomatoes (mozzarella or your cheese of choice would work for this)

-three white mushrooms chopped and put over the parmesian

-the rest of some daiya cheese I had sprinkled over mushrooms

-baked at 350 degrees for another 30ish minutes

Voila! Pizza rich in Omega 3's, the recipe, as you can tell, is very pliable. I'd like to try making carrot muffins or something with just carrot pulp, as I would like to do something with just fruit pulp (jelly or something to mull wine with?). I don't have a food processor so the juicer is a handy tool for getting various produce purees.

Oat and apple pancakes from Whole Foods who is currently having a contest in which you can win $599 worth of pantry items.

Ingredients

1 cup rolled oats

1/2 cup applesauce

1 egg

2 tablespoons maple or agave syrup, plus more for drizzling

1 tablespoon butter

Method

Combine oats, applesauce, egg and maple or agave syrup in a blender and puree to make a smooth batter.

Melt 1/2 tablespoon of the butter in a large skillet over medium heat. Working in batches, drop 2 tablespoons of the batter into the skillet to form each of five pancakes, spacing them about 2 inches apart. Cook, flipping once, until golden brown and cooked through, about 2 minutes per side. Repeat with remaining 1/2 tablespoon butter and batter.

Transfer pancakes to plates, drizzle with more maple or agave syrup and serve.

 

^ Those sound really good. I made some homemade applesauce last week which is unfortunately gone now. But since it only takes a minute to boil some apples... oh and I made oat and coconut flour pancakes before which were quite good.

My new thing (occasionally) is spiking kefir with some maple syrup, I bet that'd be good on these. Or the pomegranate jam one of our patients made me..

Do you think you could soak the oats first and then blend them? Or maybe make the flour first and soak that, then add the applesauce and egg later.

who is currently having a contest in which you can win $599 worth of pantry items

 

I'm on it, chief.

^ Those sound really good. I made some homemade applesauce last week which is unfortunately gone now. But since it only takes a minute to boil some apples... oh and I made oat and coconut flour pancakes before which were quite good.

My new thing (occasionally) is spiking kefir with some maple syrup, I bet that'd be good on these. Or the pomegranate jam one of our patients made me..

Do you think you could soak the oats first and then blend them? Or maybe make the flour first and soak that, then add the applesauce and egg later.

 

Sure. And I like to saute chopped apples and sprinkle with cinnamon. That makes a great pancake topper, too.

^ Those sound really good. I made some homemade applesauce last week which is unfortunately gone now. But since it only takes a minute to boil some apples... oh and I made oat and coconut flour pancakes before which were quite good.

My new thing (occasionally) is spiking kefir with some maple syrup, I bet that'd be good on these. Or the pomegranate jam one of our patients made me..

Do you think you could soak the oats first and then blend them? Or maybe make the flour first and soak that, then add the applesauce and egg later.

 

Sure. And I like to saute chopped apples and sprinkle with cinnamon. That makes a great pancake topper, too.

 

Do you soak your oats? I'm a bit confused as to whether I should or not. Plus most of the sites that say to soak them say to add some wheat flour to make sure there's enough phytase since oats don't have much of it.

^ Those sound really good. I made some homemade applesauce last week which is unfortunately gone now. But since it only takes a minute to boil some apples... oh and I made oat and coconut flour pancakes before which were quite good.

My new thing (occasionally) is spiking kefir with some maple syrup, I bet that'd be good on these. Or the pomegranate jam one of our patients made me..

Do you think you could soak the oats first and then blend them? Or maybe make the flour first and soak that, then add the applesauce and egg later.

 

Sure. And I like to saute chopped apples and sprinkle with cinnamon. That makes a great pancake topper, too.

 

Do you soak your oats? I'm a bit confused as to whether I should or not. Plus most of the sites that say to soak them say to add some wheat flour to make sure there's enough phytase since oats don't have much of it.

 

Yes. Buckwheat has phytase. Also, you can save some of the soaking liquid to use in the next batch. Overtime there will be plenty of enzymes. At least that's the claim in a traditional treatment for brown rice which also doesn't have much phytase. It's a Japanese thing, I think. There are some posts about it somewhere in the ZAG enzyme thread, and it came from one of those Paleo guru bloggers.

Yes. Buckwheat has phytase. Also, you can save some of the soaking liquid to use in the next batch. Overtime there will be plenty of enzymes. At least that's the claim in a traditional treatment for brown rice which also doesn't have much phytase. It's a Japanese thing, I think. There are some posts about it somewhere in the ZAG enzyme thread, and it came from one of those Paleo guru bloggers.

 

Awesome, thank you! I didn't know I could save the liquid.

Pancakes!!

Oladyi : Russian Yogurt Pancakes in which the flour is fermented overnight in yogurt.

Grain Free Swedish pancakes. Just cream and eggs.

http://ibelieveinbut...edish-pancakes/

Low-carb, grain-free Swedish pancakes

Ingredients:

1/2 cup heavy cream (ideally raw)

4 eggs

1 tbs butter, melted

pinch of salt

Tools:

1 Swedish pancake pan or regular pan

Spatula

Melt the butter and the cream and add the eggs to it. whisk briskly and add salt.

Coconut flour crepes: http://www.freecocon...ut-flour-crepes

ervings: 4

Preparation Time: 3 minutes

• 1 cup coconut milk*

   

• 1/4 cup milk

   

• 3 eggs

   

• 1/4 cup coconut flour

   

• 2 tablespoons tapioca flour

   

• dash of salt

   

• coconut oil for griddle or pan

  Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.

  Spoon onto greased pan or griddle to about 6" in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry and edges are brown. These are quite fragile, so flip carefully. But, they are well worth the effort.

  * For the freshest coconut milk make homemade coconut milk. (See video at this link.)

   

A commenter said to add another egg and supplied a topping recipe

1 package mixed frozen organic berries

1 tbsp tapioca flour

1 dropper full of liquid stevia

1 teaspoon honey (or more to taste)

1/3 cup water

whipped creme

Heat the berries over low heat. Mix tapioca flour and water until dissolved. When berries are thawed add stevia, honey and water mixture. Stir while bringing to a boil, for about one minute, until mix thickens. Turn off heat.

Add a generous spoon full to top of crepe and a dollop of whipped creme.

From an MDA article in response to someone intolerant to almonds and therefore almond flour:

Coconut flour is far drier, with far more fiber and far less fat than almond flour, so you cant substitute coconut flour 1:1 for almond flour without getting a very different final product. Luckily, I did a post on coconut flour a couple years ago, and the comment section to that post contains several reader recipes. If you look around, youll find that the Primal recipe blogosphere is quite fond of coconut flour. Sure, you need to add a couple extra eggs to account for the drier texture (but more eggs are great!), but coconut flour doesnt pack quite as a big of a caloric whop as almond flour. Baked goods made with almond flour can really add up fast, especially if theyre sweetened and delicious; using coconut flour in your pancakes instead of almond flour means you wont be eating 1500+ calories in the form of a half pound of ground almonds, several eggs, a couple tablespoons of butter, a banana, and honey without really even realizing it.

Tapioca flour, rice flour, sweet potato flour, or potato flour are also options. They are higher in carbs than either almond or coconut flour, but they are largely free of possible irritants like gluten or other grain lectins. If youre not worried about the carb load, these can be used

 

Read more: http://www.marksdailyapple.com/how-to-go-primal-with-food-allergies-and-restrictions/#ixzz1oYN0elAd

 

http://healthfoodlover.com/hfl/2012/04/24/recipe-sourdough-oat-pancakes/

Recipe: Sourdough Oat Pancakes

Recipe info/allergen info: This recipe may not be suitable for those with Celiac Disease or for those who are on gluten-free diets. This is suitable for those who follow a lacto-ovo vegetarian diet.

Ingredients:

• 1 C. whole rolled oats (or whole oat grain) (or quinoa flakes)

   

• Enough water/milk to just cover the oats (some will be absorbed but that™s okay)

   

• 1 tbsp. sourdough starter (if kept in the fridge, leave it on the counter for a while to come to room temperature)

   

• 2 eggs

   

• milk (any kind you like)

   

• coconut oil or butter

   

• Fruit to serve

   

  How to:

  This recipe needs to be started at least a few hours before you want to make it (i.e. the night before) in order for the oats to have a good enough time to ferment.

  • Fermentation: Place the whole rolled oats (or whole oat grain) in a bowl and cover with enough milk or water to absorb and cover the oats. Stir in the sourdough starter into the oat-water/milk mixture until it is well mixed. Put a tea towel over the bowl, leave it on the counter and leave this to ferment overnight. Note: the whole oats may not absorb as much water as rolled oats so perhaps

     

  • Adding the rest of the ingredients: The next day the water/milk should hopefully be all absorbed. Add this mixture into a blender along with 2 eggs and blend.

     

  • Now a few tablespoons at a time, add enough milk (You want enough milk to turn the pancake mixture into the consistency of pouring cream) into the blender & then blend.

     

  • Now it™s time to cook: Heat some butter in pain. When it™s melted, spoon about a few tablespoons or so of the pancake mixture onto the pan and cook until the pancake bubbles a bit (see below), flip over and cook on the other side until golden. Repeat this with the rest of the batter.

     

  • 

     

  • Serve with any fruit you desire and enjoy!

     

     

     

     

    http://healthfoodlover.com/hfl/

     

    Recipe: Kefir Spelt Pizza Dough

     

    Ingredients:

     

    • 2 C. wholemeal spelt flour (or sprouted grain flour)

       

    • 3/4 C. dairy milk kefir

       

    • a pinch of salt

       

    • plus: pizza toppings of your choice

       

     

    Directions:

    [*]Add the flour, kefir and salt to a bowl. Knead it form a dough.

    [*]Once the dough springy and doughy, add it to a bowl and place a tea towel over the bowl.

    [*]Leave to ferment for a few hours (I did around ~5 hours) in a warm spot (I left it near a sunny window).

    [*]When you™re ready to cook, break the dough into 2 or 3 pieces. Pre-heat the oven to 200 degrees C.

    [*]Roll each piece into pizza shapes on a lightly floured surface.

    [*]Put the pizza dough on a lightly floured tray, and roll out dough until it forms a pizza-shape. Because of the density of wholemeal flour I like to roll out the dough quite thinly to form the pizza base.

    [*]Add the toppings to your pizza base and then cook in an oven at about 200 degrees C (or in hot a wood-fired oven) until it is cooked to how you like it.

     

     

Grain free pizza dough

3 cups grated zucchini

2 eggs beaten

Squeeze out excess water from zucchini. Mix with eggs. Press into pan. Bake 10 minutes at 400F. Top with whatever and bake.

They specify that you should use a pie pan, not a flat pan. I don't know why.

Well, I was sure this was already posted. Maybe in the related better grain thread.

Anyway, try jicama slices in place chips and crackers for dips and spreads. Also, marksdailyapple blog posted an article with more uses involving baking slices.

And if you don't have a jicama on hand and you really want a little nut butter snack, try sweet potato slices. You can eat sweet potato raw. It tastes slightly sweet and a bit starchy, but you won't taste it over the nut butter. Or whatever you want to have them with.

i have a suspicion that gluten is NOT my problem but i appreciate this thread anyway!!! i'm only on page 1 and i am salivating lol!!! thank u everyone for ur contributions! and of course to alternativista for starting the thread!!

ETA: i forgot to mention that today i bought celery to eat with carrots & veggie dip instead of potato chips. it was to go with my sandwich though