11-16-2007, 04:12 AM
I need same glutin free recipes for bread and hamberger buns.
new too raw
11-16-2007, 09:08 AM
Here's a couple of my favorite breads/crackers. (I've never tried buns but I know Alissa has one in her book.)
Bell Pepper Crackers (I think this one is from this board, but I don't remember who to give credit to.)
1 whole red bell pepper (not green)
1/4-1/3 C cashews (could also use pine nuts)
salt to taste
1 slice of jalepeno
1-2 TBS of nutritional yeast flakes (opt)
Blend all ingred till smooth. pour onto a teflex and dehydrate over night, flip over onto the mesh sheet and dehydrate until done (not moist and a bit crispy). Use these like bread, or a tortilla. if made thick enough, it can be be a scooper!
Bruschetta Bread by RawVee
3 cups sprouted buckwheat (I believe buckwheat is considered gluten free)
1 cup almonds, soaked 24 hours
1 cup flax seed, soaked
1 whole tomato
1/2 cup sundried tomatoes, soaked
Big handful of raw cured black olives
4-5 garlic cloves to taste (I LOVE garlic, so you may want less)
handful of fresh herbs (I used rosemary, oregano, spicy basis, thyme and marjoram)
Since I was dealing with a lot of "dough," I discovered after making a few batches that the easiest thing to do was to process the tomatoes, olives, garlic, olive oil and herbs together. Then blend in the buckwheat, flax and almonds. Otherwise things don't get mixed and chopped well enough.
Spread the mix onto Teflex sheets in a thin layer, and set them on 118 for the first 2 hours (I've noticed that buckwheat can get kinda sour tasting if in the dehydrator too long at a low temp, so I turn it up at first). I then lowered it to 104 and went to bed. I woke up 7 hours later and realized I hadn't flipped the bread, but it was still perfect. And delicious. Makes great sandwich bread, dipping bread, etc.
Spinach and Herb Crackers/Chips by Anna/Maraw, published in Purely Delicious magazine
1 C brazil nuts
1/2 C pecans
1/3 C flax seeds, soaked in 1 1/2 cups of water for 1 hour
8-10 sun-dried tomatoes, rehydrated
1/4 C red onion
2 C fresh spinach, packed
1/3 C shredded dried coconut
1/2 C sesame seeds
2 tsp sea salt
1 tsp dried savory
1/2 tsp dried oregano
1/2 tsp minced garlic
1/3 cup water
Combine nuts in a food processor and blend until smooth. Add all other ingredients and process until smooth. Spread VERY thin over teflex sheets and dehydrate at 115 degrees for about 3 hours. At this point you can cut them with a pizza cutter into the shapes you want them to be - just "score" them a little - alternatively you can break them up into manageable sized pieces when they are completely dried. Flip onto mesh screen and continue dehydrating for another 10-12 hours. Store in air-tight container.
Additional note: I just made this recipe for the second time and I found it MUCH easier to spread if I added a little water to it - about 1/3 cup. I have just added this to the recipe.
And my very favorite pizza crust:
Veggie Herb Pizza Crust
2 C. sprouted buckwheat
2 C. zucchini
1-2 cloves Garlic
Braggs or salt, to taste
1 tsp. Herbs de Provence
½ - ¾ C. ground flax seed
1 Tbs. Olive Oil
Process all until a dough-like consistency is reached. Form into pizza crusts on Teflex sheets. Dehydrate for a few hours, then flip onto a mesh screen. Continue dehydrating until completely dry.
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