Bread or biscuits (rolled in melted butter or olive oil and dropped into a baking dish) are a wonderful gluten-free option to increase fiber and protein in the diet. Overnight yeast helps with “fluffy”; it holds up well to slicing and is very tasty! Plus, we freeze them and have this week’s lunch sandwihces, hiking food, more…
Serves 6
Ingredients
3 large eggs
¼ cup olive oil or melted pasture (or Amish) butter
1 teaspoon lemon juice
1½ cups Amaranth flour (I bought the seeds and ground them in my Nutribullet)
1½ cups Tapioca starch flour
1 cup fine blanched Almond flour
2 teaspoons xanthan gum
1 teaspoon finely ground sea salt
2 tablespoons ground flax seed (Buy the seeds and grind them)
1½ tablespoons active dry yeast
4 tablespoons pure maple syrup
1¼ cups warm water (105-115°F)
3 eggs
¼ cup pepitas (raw pumpkin seeds), plus more to sprinkle over top
Parchment paper or non-PCB silicon baking sheets (that save some 50 bottles of olive oil and 5000 sheets of parchement paper annually)
How to make it
- In the bowl, combine ½ of the warm water, oil, water, lemon juice, and maple syrup.
- In a separate medium bowl, combine flours, xanthan gum, salt, ground flax, yeast
- Pour the liquids into a Vitamix or Ninja and blend with flour mixture.
- Add more water as needed to create a very thick batter. It will be much thicker than cake batter, will be able to be mixed.
Cover bread dough with a towel or plastic wrap and place in a cold oven with the light on for warmth or a warm counter overnight. - About 1 ½ hour before you want to serve these, beat the eggs and mix them plus the pepitas into the batter. Adjust with additional water if too thick. Again, the batter should rise and hold its form, like drop biscuits.
- Set a pan of hot water on a lower shelf or bottom of the oven while preheating the oven to 400. This will keep the bread moist while baking.
- Beat the eggs and mix into the batter; stir in the pepitas.
- Drop 2 Tablespoons of mixture onto a baking dish lined with parchment paper. Sprinkle additional pepitas over the top.
- Let rest for at least an hour to rise.
- Bake at 400 degrees F 15-20 minutes until an inserted toothpick comes out clean.
- Turn bread out onto a cooling rack. Serve immediately with butter and garlic confit–deliciously from our local best view restaurant
- Or, when completely cooled, place into sealed bags and/or your freezer to preserve freshness.
