Tuesday, January 02, 2007
Gluten-Free Dairy-Free Brown Honey Bread
The holiday break afforded my wife the opportunity to do quite a bit of baking and developing new recipes. The above pictured Gluten-Free and Dairy-Free Brown Bread with Honey-accent is one of the winners that emerged from the kitchen during the past couple weeks. It has been through the taste-testing and confirmation phase now, both here at home and having been served in a rosemary/garlic variation for a Christmas dinner among other things.
This bread has a wonderful "honey wheat bread" flavor and texture, and is great for sandwiches, toast, French-toast, and so forth. We sprinkle the top with whole buckwheat kernels prior to baking, just for a little something extra. If you have an event coming up where you want to serve a great tasting gluten free bread, bake this bread recipe a few hours before the event and you will be sure to have a fresh-out-of-the-oven hit with your guests (and, chances are, most people will not even have a clue it is gluten-free). As I mentioned earlier, the bread lends itself to some rather easy variations - one being the rosemary/garlic version we served for Christmas (If anyone wants the exact formula, let me know and I will see if my wife kept the formulation written down somewhere). So, have fun with changing it up a little if you want a slightly different accent flavor.
The GF bread uses a variety of grains, including: teff, buckwheat, and flax. So, if you have these grains/seeds nearby and wanted a recipe to use them in, here you go :)
More recipes are on the way in upcoming blog entries for 2007!