Monday, 14 January 2008

Hemp Buckwheat Protein Bread (gluten free)

(adapted from this recipe)

This is very dense but it is quite good toasted with marmite (UK). Or served with mackerel and fresh greens.

I purchased all of the ingredients (except one, noted below) at Karma Food Co-op.

Makes: 1 loaf

Prep Time: 10 min + rising time
Cook Time: 30 min - 45 minutes

1 1/2 Cups Hemp Protein Powder
1/2 Cup Shelled Hemp Seed
1Tbsp Hemp Seed Oil
2 cups Organic Buckwheat flour (I use whole grain)
1/2 cup tapioca flour
1/2 cup potato flour (purchased in Toronto's Chinatown)
1 tsp xanthan gum
2 Free Range Eggs
1 1/3 rice milk or Hemp Milk
2 Tbsp maple syrup
3 Tbsp Italian Spices(Marjarom, Thyme, Rosemary)
1 tsp Celtic Sea Salt
2 1/2 tsp yeast
5 cloves minced garlic (optional)

Preheat oven to 350 F. Grease a flat cookie sheet.
Mix all ingredients together, shape loaf on cookie sheet, let rise, then bake at 350 until golden brown.

I will update this post with a yeast free version once I get my sourdough starter started ;)
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