Curious Mother

Flax-Chia Bread, and Biscuits

Gluten Free – Vegan – Soy Free
Gluten Free, Vegan, Flax, Chia Bread

Last week was pretty ruff. I am starting to feel my ribs and muscles expanding and it was quite painful. So I didn’t do much cooking wise, but I did wake up Saturday morning craving biscuits and gravy! So I made a batch of biscuits, then with the same ingredients I made a loaf of bread. My family ate nearly all the biscuits before I could take a photo of them, I had only one left to photograph. They are pretty popular in my house.
It has taken me nearly two years to perfect a bread recipe. I think this one is it. I will try to modify it with different flours, and plan to share as I do.  This one has a pretty nutty flavor, so it is not your typical sand-which bread. I make a veggie sand-which with it, peanut butter and honey or jam, you can cut it up and toast it in the oven to make croutons. It comes out with a great crust, and is soft and moist on the inside.

Ingredients for Bread:
1 cup Bob’s Red Mill GF Garbanzo & Fava Flour
1 cup Bob’s Red Mill Potato Starch
1/2 cup Bob’s Red Mill All Natural Arrowroot Starch/Flour
1/2 cup Bob’s Red Mill Millet Flour
3 tsp  xanthan gum
2 Tbs Baking Powder
1 Tbs Baking Soda
2 tsp Salt
3 Tbs Flax Meal
2 Tbs Chia Seeds
1 Cup Rice Milk
1/3 Cup Canola or Coconut oil
1 Cup Soda Water (or Club Soda, make sure there are no additives such as salt)

Directions:
1. Preheat oven to 375
2. Combine all the dry ingredients in a mixer and mix together on low. Use a dough hook.
3. Add the rice milk and oil next, but be sure to alternate and mix completely each time. Add half the oil first, let mix completely, add 1/2 rice milk & let mix completely, add the rest of the oil and mix completely, add the rest of the milk and mix completely. It may not come out correctly if you don’t do this!
4. Add the Soda Water 1/4 cup at a time, let it mix together completely each time.
5. Let the dough sit for 20 minutes in the mixer
6. Spread oil in an 8 or 9 inch loaf pan, mix the dough on high for 10-15 seconds then  pour dough into loaf pan. This dough will not turn out like your typical bread dough. It will be like a very thick cake batter.
7. Bake for 90 minutes, lightly cover with foil with 30 minutes left.
8. When it’s done, take it out of the loaf pan and tap on the bottom, it should sound hollow. Let it cool down COMPLETELY to room temperature before cutting into it. Otherwise, you will loose flavor and it could possibly fall.
9. Please enjoy!If you share please give me credit 🙂 I worked hard on this recipe!

flaxchiabread1Biscuits Ingredients:
1 cup Bob’s Red Mill GF Garbanzo & Fava Flour
1 cup Bob’s Red Mill Potato Starch
1/2 cup Bob’s Red Mill All Natural Arrowroot Starch/Flour
1/2 cup Bob’s Red Mill Millet Flour
3 tsp  xanthan gum
2 Tbs Baking Powder
1 Tbs Baking Soda
2 tsp Salt
1 Cup Rice Milk
1/3 Cup Canola or Coconut oil
1/4 Cup Soda Water (or Club Soda, make sure there are no additives such as salt)

Directions:
1. Preheat oven to 400
2. Combine all dry ingredients in a large bowl
3. Add the rice milk and oil next, but be sure to alternate and mix completely each time. Add half the oil first, mix with a rubber spatula,  add 1/2 rice milk & mix, add the rest of the oil & mix,  add the rest of the milk and mix completely. It may not come out correctly if you don’t do this!
4. Add soda water 1/8 cup at a time and mix completely
5. Line a biscuit pan, cupcake pan, or cookie sheet with oil, or vegan butter, or spray. I used an old cast iron biscuit pan that works great.
6. Depending on how big you want to make them, use an ice-cream scoop to place in pan and smash down the top a little.
7. Bake for 20-25 minutes. Or until golden brown.
8. Serve with gravy, or honey and enjoy!

Gravy:
Growing up, biscuits and gravy were my favorite meal. So when my diet changed I was upset thinking I’d never again enjoy biscuits and gravy! My mom and I came up with a pretty good replacement for the gravy and she taught me how to make it. Lets hope I can explain it well. 🙂

Ingredients: Serves 2-4
2 Tbs of canola oil
2 Tbs Sweet White Sorghum Flour
About 1 cup of Plain Unsweetened Almond Milk, We never measure this out, we keep adding till we get the right consistency we want, thick or a little on the runnier side.
Salt and pepper to taste

Directions:
1. Heat oil in a medium sized round pan on medium heat
2. Let it heat up a little then add flour little at a time, while mixing with slotted spatula or turner the entire time, you don’t want the flour to clump up.
3. Add milk a little at a time, keep stirring it till combined. Turn heat down and let it thicken. Stir occasionally.
4. Add Salt and Pepper to taste. We use multi-colored pepper to give it a different flavor.
Tips: Cook onions, mushrooms, and veggies in the pan first while the biscuits are baking, place the veggies onto a plate and keep warm, then make the gravy in the same pan. This will give the gravy even more flavor.

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This entry was published on March 12, 2013 at 12:47 am. It’s filed under Baking, Breads, Gluten Free, Soy Free, Vegan and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Flax-Chia Bread, and Biscuits

  1. Susan on said:

    Yes your biscuits are quite popular at home. Scrumptious actually!

  2. Pingback: Thai Infused Bean Burgers | Curious Mother

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