Recipes: Light Bites
Glorious Gluten Free Bread
Diagnosed with Coeliac disease some 20 years ago, I've eaten and baked a lot of gluten free bread. Some good, some bad, some downright ugly. I've bought (and dumped) more gluten free grains than I care to count. And only in the last year, I've finally learned to make two that tick all the boxes. My cupboards are stocked with the supplies for both of these and nothing else. And finally, there is always a solution to that panicky feeling we can all recognise informally known as 'Gimme Toast. Now.'
Kefir is a fermented yoghurt drink which contains friendly probiotic bacteria as well as beneficial yeast. So how does it taste and how much work is involved in keeping it? Read on!
This is an original recipe. You'll notice several other vegetables besides mushrooms here.That's because lots of trial and error has taught me that when it comes to soup, mushrooms need a bit of help. This one is gluten and dairy free.
The Life-changing loaf of bread
The only thing this bread leaves you with is a used spoon and a measuring cup. Everything that you mix, you do so right in the loaf pan. Genius.Secondly, bread almost always requires some kneading, then some waiting, and then perhaps more kneading. Maybe more waiting? I’m confused already. Dump all the ingredients into the loaf pan, stir, and let it sit for a couple hours. Or overnight. Or all day. Or however long or short you find convenient. Whatevs. You rule the bread, not the other way around.
This one is very easy and very adaptable too. And it's a very approachable kind of soup for veggie-phobes!
Baile an tSéipéil
Co. na Gaillimhe
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