November 3, 2016

Gluten-Free Homemade Breads

Are you trying to eat food without gluten?

This practice can help heal gut imbalances such as dysbiosis, SIBO (small intestine bacterial overgrowth), IBS (irritable bowel syndrome), leaky gut syndrome, constipation, diarrhea, gas and bloating and a whole host of other conditions. Eliminating gluten also reduces inflammation, thereby improving mood, providing energy, and rerong, reducing the symptoms of auto-immune disorders. 

Avoiding gluten is also a great way to simplify your diet and head into the winter with strong immunity. However, one caveat: packaged gluten-free breads and baked goods are just as toxic to the system as those containing gluten. Please stay away from them. 

When you are craving bread or a baked good, try your hand at these simple recipes.

Sweet Potato Bread


You will need:
1 cup roasted sweet potato flesh
1 cup coconut flour
1 cup unsweetened coconut yoghurt
6 eggs
1/2 teaspoon baking soda

Preheat your oven to 400.

Chop sweet potato into chunks, place on a cookie sheet and toss with olive oil and salt.
Roast sweet potato in large chunks for 30 minutes. Remove from oven.

If you would like, roast a larger quantity of sweet potato and set some aside to have as a snack with nuts or nut butter.

Place the sweet potato, coconut flour, yoghurt, and eggs into your processor and blend until the mixture resembles a smooth, runny batter. Add the soda and mix to combine.

Grease a loaf pan.
Reduce oven heat to 350.
Pour the mixture into your prepared tin and bake for 45 minutes.

Remove from the oven and cool in the tin for 10 minutes before gently transferring to a cooling rack. Allow to cool for 30 minutes prior to cutting.

Cornbread


You will need:
2 eggs
1 teaspoon apple cider vinegar
½ cup brown rice flour or millet flour
1 ½ cups cornmeal
1 teaspoon each: baking powder, baking soda, and salt
4 tablespoons coconut oil
½ cup almond milk

Preheat oven to 350.
Put all ingredients in a blender or food processor and blend well.
Grease a loaf pan with coconut oil.

Scrape in the cornbread dough; it will be thick like cookie dough, not a pourable batter. Press down on the top to form an even layer. It is easiest to do this with a rubber spatula.

Bake for about 30 minutes or until the top is golden brown.

Millet Squares


Place 1 cup millet into a cooking pot with 4 cups water. Bring to a boil, then, reduce to simmer.

Simmer until millet begins to thicken (about 20 minutes).

Stir occasionally, as though cooking oatmeal.

Add your favorite spices to make it savory. I like this combination: 3 Tablespoons olive oil, ½ teaspoon each sea salt thyme, oregano, and rosemary.

These spices are also anti-microbial and help ward off the cold and flu.

If you would like to have millet for breakfast, add blueberries, coconut oil, and ½ teaspoon each cinnamon and cardamom.

Cook on low heat and stir occasionally until millet thickens.
Grease a glass baking dish with olive oil. Pour millet into the baking dish and flatten it evenly. Allow to cool and set.

Enjoy! Slice it, toast it, fry it, or warm it up and use it as bread. It makes a great pizza crust when spread out into a thin layer on a cookie sheet.

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