Monday, August 6, 2012

(Gluten-Free) Bread Thins

Well I have been on a search to look for a healthier bread here in Mexico, but have been unsuccessful-- trying to find one without sugar being the second or third ingredient... so I found this recipe and decided to attempt making my own version of Bread Thins, all the while making it gluten-free & sugar free! It turned out pretty good  for being a mere experiment, but I know I will be making it again as it was easy, but perhaps in a loaf form. What's cool about this bread is I just used leftover pulp from making coconut milk, but if you want to make almond or even rice milk, you can use that left over pulp or simply replace with flour. The original recipe is raw and calls for a dehydrator but I did some reading and found if you put you oven on a very low setting, you can get about the same results. I enjoyed this bread in a few different ways, sandwiches, burgers, or dipped in hummus. What's also great is you can add really anything you would like to give it flavor, sweet or savory. They have a soft, yet dense texture, as well as packed with a ton of flavor and healthy nutrients-- you don't have to worry about filling up on empty calories.

(Gluten-Free) Bread Thins: (makes 6)
Adapted from: Nouveau Raw

2 cups pulp or flour*
2 cups oat flour (gluten-free)
1/2 cup flax meal
1/2 cup water
2 tbsp chia seeds
1 tbsp seasoning (your choice, I used Italian)
1 tbsp lime or lemon juice
1 tsp salt
1 garlic clove, minced
sesame seeds

Preheat oven to only 115F degrees. Mix chia seeds and water to create gel mixture, this acts as a glue and helps bind the dough. Make oat flour in your food processor or blender until it reaches a fine consistency. Add flax meal (which you can also just make by pulsing in a blender), seasoning, salt, and garlic and pulse until combined. Next, toss in pulp, chia gel, and lime/lemon juice. Blend until everything is mixed thoroughly and dough sticks together nicely. Note: you may need to add water depending on how moist your pulp is, if so add 1 tbsp at a time. And may also need to use a spoon to scrape sides, as well as to help mix the dough.
Remove batter and make balls out of 1/4 cup batter for each bun. Then flatten dough out with your hands about 1/4 in thick and gently place on an oiled baking sheet. Sprinkle tops with sesame seeds if desired and gently press down to secure seeds in place.
Place in the oven and bake for 45-60 minutes until a slight golden brown and edges no longer stick to the pan, should be easily removable and the centers should not be doughy. Serve toasted, in sandwich form, or plain. Store in sealed container in the fridge. 

*For the pulp, like I mentioned earlier I used coconut, but you can you really any leftover pulp from making a milk, or simply use a mix of flours or ground nuts/seeds.

Make chia gel.
Make oat flour.
Toss in pulp & all other ingredients in blender, combine.

Shape into buns & sprinkle on sesame seeds.
Bake in 115F degree oven for 45-60 minutes.
Serve as you would like.

My favorite way to eat these bread thins is as a delicious grilled portabello sandwich paired w/ some cilantro jalepeno hummus or bbq sauce ;)

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