Bread - Vegan and Gluten Free

Bread CAN be delicious minus the allergies using this amazing, kitchen tested recipe in my blog

The Bread of Divine Service

Bread is considered a metaphor in the Holy Bible. Just as bread nourishes the body, Torah (Hebrew scriptures) life nourishes our soul - Soul Therapy Kabbalah Online

Bread and Challah (the yummy, doughy, braided challah served on Shabbat or any day of the week) is not just a recipe for bread. The ingredients are a metaphor for life itself.

Meditation On The Ingredients:
Each one of the five primary ingredients reflect an essential aspect of life. As we add the ingredients with intention and mindfulness we become present to the deeper significance of baking challah/bread.

Water a life giving force that continues to flow and represents the very essential of life.
Yeast is the ingredient that inflates the dough representing our self-esteem, confindentce, and reassurance we can give in abundance to those whose lives we influence.
Sugar is creating a sweet envirenment. Think about how we can add kindness in our home and with others.
Flour is the main ingredient of bread. It represents our physical body and health of our family and of all humanity. When pouring the flour this is when we meditate on the physical health, healing and well-being of others.
Salt represents bounderies and disipline. Salt provides necessary structure to the dough which highlights the sweetness of the dough.
Eggs and Oil -Eggs are a binding ingredient and oil stands apart. When opening the eggs reflect on connecting with your family and humanity. When pouring oil it stubbornly resists connecting with the other ingredients - a metaphor that we too stand out with our qualities and make us valuable and special.
Vanilla is the ingredient we use because we like the taste - a metaphore for nurturing ourselves with the things and experiences that give us enjoyment.
Mixing all the ingredients together teaches us to remember to remain connected and present during the whole process. By bringing all of ourselves into this moment we are giving the very best of who we are to others.

For more delicious and meditative bread making information I highly recommend
the Rising By Rochie Pinson.

This bread recipe is quite different. It calls for many ingredients you might not have in your pantry. Once you got the goods in your kitchen you will probably be making this bread recipe a lot. It does not have eggs, wheat flour, sugar, vanilla or vanilla but for vegans, eggs or flour allergies (gluten) you’ll be safe and deliciously happy eating this bread. Please stay mindful with the above meditations during the process of this bread recipe - your kitchen energy counts!

This bread recipe is shared by my gifted Ayurvedic cooking teacher Divya Alter (hot off the press ‘Joy Of Balance’ - Ayurveda Cooking Book) who was inspired by her friend who created this recipe. I did not modify this recipe as I’m known to do (Genia the ‘Food Modifer’) - this recipe is perfect as it is.

FYI, my family are my best critiques, and they give this bread a two thumbs up.

Mise En Place

Recipe
3 tbsp psyllium husk powder
1 cup garbanzo flour
1/3 cup white rice flour, plus more for dusting bread pan
1/2. cup oat flour
1/3 cup buckwheat flour
1/3 cup tapioca starch, plus more as needed when you knead
1 tbsp caraway seeds
1 1/8 tsp salt
1 tsp baking powder
1/4 tsp baking soda
olive oil for bread pan
1 1/2 tbsp apple cider vinegar

• in a medium bowl, combine 2 cups room temperature water with the psyllium husk powder, and whisk thoroughly, Set aside for 30 minutes to allow the liquid to thicken and gel.

• in another medium bowl, mix: garbanzo flour, rice flour, oat flour, buckwheat flour, tapioca flour, caraway seeds, salt, baking powder, baking soda

• preheat the oven to 350 degrees and grease a 1 1/2 quart baking pan with olive oil and dust with rice flour

• go back to the bowl with the psyllium husk powder in water and whisk in the vinegar - mix well

• fold in the wet ingredients in the dry ingredients to form a dough

• mix in the bowl and kneed the dough with your hands for 5-10 minutes, until it all comes together, soft and sticky but still easy to kneed and shape. You can also use a standing mixer

• if dough is too wet and sticky, knead in 1-2 tbsp of tapioca starch. If the dough is too dry add a little water

• bake for 60 minutes, or until a toothpick inserted in the middle of the bread comes out clean

• let the bread cool. in the pan for 10 minutes than transfer to a cooling rack

• cool bread completely before slicing. The bread is moist so if you slice when still warm it will look pasty

• to store wrap the bread tightly in plastic wrap and keep at room temperature for up to three days

  Genia’s Spoon Me Tips

  When you begin to knead the dough might be very loose and sticky. Add more tapioca flour until the dough holds together. Please don’t get discouraged. After a few minutes of kneading place the dough into your bread pan. I use a glass pyrex pan and the bread falls out beautifully.

  Wait until bread is cooled. Slice with a sharp bread knife. Slather avocado, ghee (dairy), butter (dairy), or any condiment and spread, or enjoy the bread as is. Trust me, it’s delicious plain, too.

  I like to add more caraway seeds. The recipe calls for 1 tbsp, although, I add 2-3 more tbsp. The bread will taste like a rye bread from a kosher bakery.

  Happy meditative bread making,
  Love, Genia

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