I think the whole cravings issue is what stops some people from being completely gluten free. They'd rather continue to eat the food that makes them sick rather than eat properly! Which is so crazy to me but it does happen! (I know because I was that way...ha ha.) It's funny but maybe we've all done it! I bet you can think of something right now that you KNOW is not good for you but you eat it anyways. ;) Busted.
My sister has a friend with Crone's Disease (which is very closely related to a gluten/wheat allergy) and when she is off gluten/wheat entirely, she feels SO much better! But, frankly, it's "too hard" for her. She rather not deal with a diet change. So what she is dealing with instead are sores on her gut. Medication can help calm the symptoms, but it can't take away the body's real issue of being allergic to wheat.
Well, now that you've gotten your "Don't be lazy and eat what's bad for you" pep talk for today let's get to our next recipe! This one was submitted by my mom. She said it's a great garlic bread with a whole wheat type of texture. I'm going to work on making it dairy free and with less starches so Audrey can enjoy it too. Stay tuned for updates! :)
Gluten Free Buttermilk Garlic Bread
Submitted by alene (jalene's mom) from an original recipe by Tricia Thompson, MS., RD
Serves 8 (Serving size: 1-inch slice)
- 1 cup lukewarm water
- 2 & 1/4 tsp yeast
- 1 tsp sugar or evaporated cane juice sugar
- 1 Tbsp olive oil
- 4 cloves garlic-minced
- 1 cup sorghum flour
- 2/3 cup tapioca starch
- 2/3 cup corn starch (we suggest using non-GMO)
- 1/3 cup buttermilk powder
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp unflavored gelatin
- 2 tablespoons ground flaxseeds or flaxseed meal
- 2 eggs
- 1 tsp apple cider vinegar
- Gluten-free cooking spray or vegetable oil
- In a large bowl, mix the water, yeast, and sugar (I did it in my 2 cup glass measuring cup). Let stand about 10 minutes. The yeast should double in size.
- Heat the olive oil in a small skillet over medium heat. Add the garlic and saute until fragrant. Be careful not to burn the garlic. Remove from heat.
- In a large bowl, whisk together the dry ingredients: sorghum, tapioca, cornstarch, buttermilk, xanthan, baking powder, baking soda, sea salt, gelatin and flaxseed meal.
- In a mixer add the yeast mixture, eggs, vinegar, and garlic & olive oil mixture to the bowl. Beet on medium speed for 1 to 2 minutes.
- Turn the mixer to low and add the dry ingredients, 1/4 cup at a time. The mixture will be thick. When all of the dry ingredients have been added, turn the mixer to medium and beat for 2 to 3 minutes.
- Oil or spray an 8 1/2 x 4 1/2 inch loaf pan with gluten-free cooking spray. Spoon the batter into the pan and cover with a dish towel. Let the dough rise in a warm place for 1 to 1 1/2 hours.
- Preheat oven to 400 degrees F. Bake the bread for 50 minutes. If using a glass pan, it will bake quicker in 40 min and form a dark crust. Cover the pan with foil about halfway through baking to prevent bread from getting too dark.
- Remove the bread from the pan and cool it on a wire rack. Serve warm! Goes great with herb butter or herb cream cheese.
Hard to find a gluten free cooking spray with healthy ingredients?
Did you know you can make your own?!
We purchased one of these and it's still a great investment 5 years later! It's a refillable spray can for fine misting oil. We simply pour in our own olive oil or grapeseed oil and spray!
Easy, healthier, and guaranteed gluten free because we're in control of what goes into it.