Wheat and Rye Free Rolls/Baguettes

As I have discovered that I am allergic to wheat and rye - I have now started a diet without these two potential troublemakers in my body. This is my first attempt at making bread. I took all the non-wheat non-rye flours out of the cupboard and did this:

Makes 20 rolls or 10 small baguettes

Ingredients

9 dl Lukewarm Water
50 g Live Yeast ot 1 bag of Dried Yeast
1 tsp Maple Syrup
1½ tsp Apple Cider Vinegar
1 tsp Salt
50 g Yellow Corn Flour
50 g Corn Meal
100 g Rice flour
75 g Besan (Chickpea Flour)
75 g Buckwheat Flour
50 g Corn Starch
30 g Psyllium Husks
1 handful sunflower seeds
1 handful sesame seeds
1 handful yellow flax seeds
1 handful popped barley
1 handful rolled oats

Directions

Mix water, yeast and maple syrup and leave it to activate for a couple of minutes.

Mix the dry ingredients - and mix them well.

Add the vinegar to the wet mix, then add the dry ingredients and mix really well.

Leave the dough to rise for approx. 45-60 minutes.

Wet your hands and shape the dough into rolls or baguettes. Leave on the baking trays to rise another 30-45 minutes.

Bake the rolls at 200-225°C for approx. 30 minutes.

Pizza Bianca Enoki

This is the uncooked pizza - when cooked it got eaten too quickly to photo :D

So, vegan pizza, that's a challenge. The key is to make sure the pizza is moist and crunchy at the same time. If you're ever in NYC, don't miss Viva Herbal Pizzeria

Dough
3 dl water
15 g yeast
1 tbsp olive oil
10 g salt
4-500 g flour


Topping
2-3 tbsp pesto
1 large paper thinly sliced potato
rosemary
chives
enoki mushrooms
soy yoghurt
nutritional yeast (optional)

Directions
Mix the ingredients for the dough - knead well and leave to rest for an hour or so.
When ready, prepare the topping. Make sure the potato slices are paper thin.
Roll out the dough thinly and add a thin layer of pesto. If the pesto is thick - add oil to make it more liquid - you want to be able to spread it really thinly.
Place the potato slices making sure they don't overlap too much.
Add another thin layer of pesto and then dress with herbs and mushrooms.
Add nutritional yeast to the yoghurt and sprinkle on top.

Bake at 230 degrees celsius for 20-30ish minutes.

Crisp Bread

Crunchy and tasty crisp bread with lots of seeds and grains.

Ingredients: 

½ dl flax seeds
½ dl pumpkin seeds
½ dl light sesame seeds
½ dl dark sesame seeds
½ dl sunflower seeds
½ dl shelled hemp seeds
1 tbsp caraway seeds
1 ¾ dl rye flour
½ dl oat meal
¾ tsp baking powder
1 ¼ tsp sea salt
1 dl cold water
½ dl oil - olive or nut oil


Directions:

Mix all dry ingredients. Add water and then oil little by little while stirring or mixing real well with hand mixer.

Spread out on baking sheet. Cover with baking sheet or cling film and roll out to 3 mm thickness.

Cut into the sizes you like.

Bake in preheated oven on 200 for approx. 20 min. Check on them after 15 minutes, they have to be crispyish, but not hard. Leave to cool on oven grid to avoid condensation.

Store in a dry place in paper or not too well sealed container.