ARENA MARKET & CAFE

local and organic community co-op

Quick & Easy Gluten-Free Breads

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Keto Flaxseed Bread

This easy keto bread with just 3 main ingredients, and only 0.6 g net carbs per slice, is crusty and perfect for toasting and sandwiches. Plus, the flaxseed bread is 100% gluten-free, wheat-free, flourless, low-carb, sugar-free, oil-free, yeast-free, paleo-friendly, egg-free, and dairy-free!

Ingredients

  • 1 ½ cups (240 g) whole golden flaxseeds (see notes)
  • 4 Tbsp (40 g) psyllium husk powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 ⅓ cups (320 ml) hot water

Instructions

  • You can watch the video in the post for visual instructions. I recommend using metric measurements for exact results.First, preheat the oven to 356 °F/180 °C and line a baking sheet with parchment paper or a silicone mat.
  • Then, blend the flaxseeds in an electric spice/coffee grinder (or small blender) until floury. Transfer the flaxseed meal to a medium-large bowl.
  • Add the remaining dry ingredients (psyllium husk powder, baking powder, and salt), and stir with a spoon.If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!
  • Pour in the hot water and mix with the spoon, kneading it with your hands for some seconds, once it’s cool enough to handle.
  • Transfer the bread dough to the prepared baking sheet and shape it into a round disk.
  • Wet the top of the dough and sprinkle it with extra whole flax seeds, then bake the bread for about 50 minutes, until it doubles (or even triples) in size and has a golden brown crust.Please note that it might take longer as each oven is different.
  • Finally, transfer it to a wire rack to cool completely before slicing and enjoying it!

Notes

  • Use home-ground flax seeds: Note that the finer the meal, the better the bread will hold together. Do NOT use pre-ground flaxseed meal, as that won’t work, since some brands are defatted.
  • Make sure to use grain-free baking powder if you have to avoid corn.
  • Shape the dough to your liking: Instead of one loaf, feel free to make smaller bread rolls or baguettes and adjust the baking time as needed.
  • You can add more flavor to the bread with the addition of your favorite fresh or dried herbs, spices, sun-dried tomatoes, minced jalapeños, or some olives.

Lentil Wraps

Make these protein-rich lentil wraps/ flatbreads with just TWO ingredients to use with sweet and savory fillings and toppings! The lentil tortillas are gluten-free, grain-free, flour-free, and dairy-free!

INGREDIENTS

  • 3/4 cup (150 g) dry red lentils
  • 1 1/2 cups (360 ml) vegetable broth (or water + 1/2 tsp salt)

INSTRUCTIONS

  • You can watch the video in the post for visual instructions.Rinse the lentils in a sieve under running water.
  • Transfer them to the blender with the broth (or water and salt), and leave to soak for 3-4 hours.
  • Blend the mixture for 2 minutes, or until the batter is smooth and lump-free.
  • Heat a little oil in a non-stick pan/ skillet. Once hot, reduce the heat to medium-low and pour in enough batter to make a thin layer across the bottom of your pan, spreading it with the back of a spoon as needed.Note that the batter will thicken as it sits, so I recommend pulsing it for a few seconds between cooking each wrap. You may need more water/broth to bring it back to a pancake batter consistency.
  • Cook for about 3-4 minutes, flip it over when the edges start pulling away from the pan, and continue to cook for 1-2 minutes. Then transfer them to a plate, covered with a damp kitchen towel.
  • Repeat this with the remaining batter, adding more oil to the pan as needed.
  • Enjoy the red lentil wraps with the fillings or toppings of your choice!

NOTES

  • Broth: If you plan on making sweet wraps, use water and a pinch of salt instead of vegetable broth.
  • Spices: For savory wraps, feel free to add a little onion powder, garlic powder, smoked paprika, or spices of choice.
  • Lentils: You can use brown lentils, but you will only need 1/2 cup (100 g) and need to soak them for at least 10 hours.
  • The total time doesn’t include soaking time.
  • The recipe makes 10 small/medium wraps or 5 large wraps.

POTATO FLATBREAD

Use new or leftover mashed potatoes to make this simple and flavorful 7-ingredient vegan potato flatbread with scallions. This no-yeast flatbread is dairy-free and gluten-free, but soft, flexible, and with minimal prep!

INGREDIENTS

  • 3 medium-large (400 g) potatoes (see instructions)
  • 1 cup (120 g) flour + more to knead (see notes)
  • 1 tsp baking powder
  • 1/2-3/4 tsp salt
  • 1 Pinch of nutmeg
  • 1 tbsp (13 g) oil + more to fry
  • 1/3 cup scallions chopped

INSTRUCTIONS

  • You can watch the video in the post for visual instructions.Boil potatoes in salted water until they are fork-tender, then drain the water, let the potatoes cool and peel them. They should weigh 400 grams (14 oz) after cooking and peeling. Mash them in a bowl with a potato masher or use a potato ricer.
  • Add the flour, baking powder, salt, nutmeg, oil, and scallions. Mix with a spoon first, then use your hands to knead the dough. You will have to add more flour until the dough isn’t sticky anymore.
  • Divide the dough into 6-8 parts and roll them into balls. Make 8, for smaller, thinner flat breads and 6 for slightly larger/thicker ones.
  • With a rolling pin, roll out each ball between 2 sheets of oiled wax paper (or parchment paper) into a disc, between 1/8-inch and 1/4-inch thick. The diameter was about 5 ½ – 6 inches. Check the video for reference.
  • Lightly oil a large non-stick frying pan/skillet over medium heat. Once ready, remove the top layer of wax paper from the first potato flatbread and flip it over onto the pan, peeling away the remaining layer of wax paper.
  • Cook the flatbread over medium heat for about 2-4 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked flatbread on a plate and cover it with a kitchen towel. While one flatbread cooks, you can roll out the next dough ball and repeat the process.
  • Brush them with a little garlic oil, sprinkle with more fresh herbs and enjoy!

NOTES

  • I made the recipe gluten-free, by using 80 grams of chickpea flour and 40 grams of tapioca flour. You can use regular all-purpose flour, if you aren’t gluten-free, however, you might need to add more flour if the dough is too sticky.
  • It’s important that you cook the potatoes with the peel so that they are drier. You can also cook them a day ahead or use leftover mashed potatoes for a quick flatbread!
  • You can add 2-3 cloves of pressed garlic to the dough, for a flavorful garlic flatbread recipe.

PROTEIN BREAD WITH LENTILS

Healthy lentil bread with 100 % whole food, whole grain ingredients, and no oil, eggs, wheat flour, or yeast, resulting in a vegan, gluten-free high protein bread that contains a whopping 12 g protein per slice!

INGREDIENTS

  • 1 1/2 cups (300 g) dried lentils (see notes), soak for at least 2 hrs or overnight
  • 1 1/3 cups (320 ml) water
  • 1 cup (100 g) chickpea flour (see notes)
  • 1 cup (90 g) oat flour (gluten-free if needed)
  • 3 tbsp (26 g) psyllium husk powder
  • 6 tbsp (60 g) seeds of choice + more for the top (see notes)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tbsp apple cider vinegar or lemon juice

INSTRUCTIONS

  • You can watch the short video for visual instructions.Soak lentils in a large bowl with plenty of water for at least 2 hours (or overnight), then drain the water.
  • Preheat the oven to 400 °F (205 °C) and line a large loaf pan with parchment paper.
  • Blend the soaked lentils with 320 ml of fresh water in a blender until they are puréed (about 1 minute), using a tamper to help with the process, if needed.
  • Add the puréed lentils and all remaining ingredients to a large bowl and mix well with a spatula.
  • Pour the batter into the loaf pan, sprinkle some additional pumpkin seeds on top, and bake the bread for 45 minutes. Let it cool, then slice and enjoy!

NOTES

  • Lentils: I usually use green or brown lentils. A reader reported that the bread also turns out great with red lentils.
  • Chickpea flour: I made the bread once with rice flour and the result was fine too. You can most likely also use quinoa flour, buckwheat flour, or sorghum flour.
  • Seeds: I used a combination of pumpkin seeds and sunflower seeds. You can also use hemp seeds or nuts of your choice. I topped the bread with about 2 tablespoons of pumpkin seeds in addition. Feel free to add chia seeds or flax seeds in addition.
  • The total time doesn’t include soaking time.

HEALTHY BANANA BREAD (SUGAR-FREE)

This healthy banana bread is packed with wholesome, nourishing ingredients. It’s oil-free, butter-free, gluten-free, dairy-free, egg-free, and contains no added sugars- but is still moist and delicious!

INGREDIENTS

Dry ingredients:

  • 2/3 cup (100 g) gluten-free flour (see notes)
  • 1 cup (90 g) oat flour (gluten-free if needed)
  • 5/8 cup (70 g) ground seeds or nuts of choice
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Wet ingredients:

  • 3 small (240 g) ripe bananas (weight without peel) + one for the top
  • 1 tsp vanilla extract
  • 1/2 tbsp lemon juice or vinegar
  • 1/2 cup (100 g) dates chopped
  • 2/3 cup (160 g) plant-based milk
  • Optional: 3 tbsp chopped dairy-free chocolate (I used sugar-free)

INSTRUCTIONS

  • You can watch the short video for visual instructions.Preheat the oven to 360 degrees F (180 degrees C) and line an 8-inch baking pan with parchment paper.
  • Add all dry ingredients (except the chocolate) to a large bowl and mix with a spoon.
  • In a different bowl, mash the bananas really well (e.g. with a fork).
  • Add the vanilla extract, vinegar, dates, and plant-based milk and stir well.
  • Transfer the wet to the dry ingredients and stir to combine.
  • Pour the batter into the baking pan and optionally add the chocolate on top.
  • Bake the banana bread in the oven for about 45 minutes. Check the center with a toothpick- if it comes out dry or slightly sticky/crumbly, that’s fine, just not wet.

NOTES

  • Flour: I used a gluten-free flour blend consisting of 50% buckwheat flour and 50% rice flour. However, you can also use an all-purpose GF flour blend or regular flour

All recipes can be found at: https://elavegan.com/category/bread/