Gluten-free, dairy-free, lactose-free- there are all sorts of diets these days. And now there's grain-free. Is it just another fad, or does it have health benefits?
Some people report positive results (such as reduced inflammation) when they eliminate grains beyond avoiding gluten or avoiding wheat.
However, some of the processed alternatives you'll find in grocery stores aren't much better- in some cases, they're worse.
GOING DIY WITH GRAIN-FREE RECIPES
What's the solution then, if you want to go the grain-free route? Making your recipes at home. The challenge with this is that many of the online recipes haven't been thoroughly tested, yet precise measurements are critical when you're doing gluten-free cooking.
That's why we're sharing with you this recipe from Kelly Herring, a nutritional biochemist and the author of Better Breads.
GRAIN FREE DELICIOUSNESS
Kelly's book has 25 delicious grain-free bread recipes, all fully tested and beautifully photographed. She also lists the nutritional information for each recipe.
Crusty boule bread recipe
Gluten-free, Dairy-free, Egg-free, Vegan, Paleo
- 1 cup arrowroot flour (120g)
- 1 cup almond flour (100g)
- ⅓ cup coconut flour (40 g)
- 1 tsp sea salt
- 2 tsp active dry yeast
- 2 tbsp organic psyllium husk powder
- 1½ tbsp finely ground chia
- 1¼ cup filtered water
- 2 tsp coconut sugar, maple syrup, or honey
- 1 egg yolk + tsp water for egg wash (optional)
- Whisk together the arrowroot flour, almond flour, coconut flour, and sea salt in a large bowl.
- Heat the water to 105–110°F. Add maple syrup, stir, then add the yeast and let stand for 10 minutes. The yeast should form bubbles. If it doesn't, start afresh.
- Stir the psyllium powder and finely ground chia into the yeast mixture. Leave it to stand for 1 minute until it thickens, then whisk thoroughly.
- Pour the thick yeast-chia mixture into the dry ingredients. Stir using a wooden spoon until thick and thoroughly combined. The dough should have a slightly sticky but workable consistency. Knead for 1 minute.
- Return the kneaded dough into the bowl, cover with a damp kitchen towel, and put it in a warm place to rise for one hour.
- Place a pizza stone in the oven and preheat to 425 degrees F.
- Divide the dough into two balls. Place these balls on a pizza peel or square of parchment paper. Wet your hands and mold the dough into rounded shapes. Brush with egg wash (optional). Using a serrated knife, cut a tic-tac-toe pattern at the top.
- Slide the prepared balls onto the preheated stone and bake for 35-40 minutes.
- Place the bread on a wire rack until it cools completely. (If the loaf doesn't cool thoroughly before cutting, this may result in a sticky interior.)
- When the loaf cools, slice and serve or store in an airtight container.
- TIP: To re-crisp the crust, toast the bread, or reheat in a 375 F degree oven for 5-10 minutes.
Total calories- 87
13 g carbohydrate, 1 g saturated fat, 2 g monounsaturated fat, 4 g fat, 1 g polyunsaturated fat, 2 g protein, 0 mg cholesterol, 1 g sugar, 4 g fiber
The Sole Toscana Beauty Team