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Everyday Little Breads for Your Lectin-Light Journey

I always wonder if there is anyone in this world not loving bread. Is there? I absolutely love bread, although I am lucky I only like very good bread, which luckly is hard to find in our days. Otherwise, I’m not at all tempted by the usual bread you find in stores and many restaurants. In my book – The Living Well Without Lectins Cookbook – I have quite a few recipes for replacements for bread, and from your feedback so far they are quite succesful. But I felt it was time for something new. Something easy to put together, to suit as many lifestyles as possible, to be tasty and have a satisfying texture. And that’s how these flavorful, simple “little breads” were born.

They don’t have eggs or dairy, so are completely plant based, and are very flavorful and easy to make. Also, this dough made with a mix of lectin-free flours and sweet potato is quite versatile and can be used to make different shapes and thicknesses of breads, as well as tortillas and pizza crusts. But I really loved this size and shape because they cook and reheat fast, they are easy to store and are great for a breakfast open sandwich, a burger base, or a mini pizza. The crust is cruncy and the middle is soft and they are oh, so tasty, you can just eat them as they are.

I love to eat this little bread as it is, because is super tasty, but bruschetta for brunch is one of my favorite ways to serve it. I peel and deseed a small tomato, cube it and mix with extra virgin olive oil, dry oregano and a mix of olives and top with fresh basil. You can also add garlic but the bread already has garlic in it and that’s enough for me.

This quantity I’m using here makes eight little breads. You can double or triple, cook and freeze them and reheat in the oven or on a griddle just before eating. They can be stored for a couple of days in a glass container, in a cool place or in the fridge. In my house at the moment my mom and I are eating them and they don’t last longer anyway.

The dry mix for the little breads is made of: flaxmeal, arrowrrot, psyllium husk, cassava flour, tigenut flour, almond flour, baking powder, hemp seeds, Nigella sativa seeds. The wet blend mix is made of: fresh onion and garlic, cooked sweet potato, coconut milk, water and extra virgin olive oil. Spiced with salt, herbs de Provence and dry oregano (fresh herbs can be used too). A quick note about baking powder, if you can’t find a clean one, without corn starch or aluminium, you can make your own mixing cream of tartar with baking soda. For one teaspoon of baking powder required in a recipe, mix 1/2 teaspoon cream of tartar with 1/4 tsp baking soda. If you make a larger batch mix 2 parts cream of tartar, 1 part baking soda and 1 part arrowroot powder, mix well and store in a glass, airtight container in your pantry. I usually make it fresh each time I bake so no need for arrowroot, which helps with the moisture of the mix (why corn starch is used in commercial versions).

As per the sweet potato, the simplest way for me to cook it is in skin, in the oven, at 375F for as long as it needs to get soft, depending on the size of the potato. 160 grams of cooked sweet potato is usually the flesh of one big sweet potato. You can totally use canned, but the canned ones are usually more watery, so you might need to adjust to more flour or less liquid. Either way is easy to fix if the dough is too wet or too dry.

You can roll the dough thinner or use a tortilla press to make delicious flat breads. It will be a great dough for mini pizzas, the same thickness or thinner. Cook them half way or slightly undercook them, add toppings and continue to cook until everything is ready. You can certainly get creative with this dough.

Enjoy!

Everyday Little Breads for Your Lectin-Light Journey

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By Claudia Curici Serves: 8
Cooking Time: 25 minutes

Easy to make lectin-free, gluten-free and sugar-free everyday little breads.

Ingredients

  • DRY ingredients:
  • 20 grams flaxmeal
  • 1 tablespoon arrowroot powder
  • 2 tablespoons psyllium husk
  • 130 grams cassava flour (plus more if needed for kneading)
  • 20 grams tigernut flour
  • 2 tablespoons hemp seeds
  • 25 grams almond flour
  • 1 teaspoon baking powder
  • 1 tablespoon Nigella sativa seeds
  • 1/2 tablespoon herbs de Provence
  • 1 teaspoon dry oregano
  • 1 teaspoon salt
  • BLENDER ingredients:
  • 1 small onion, chopped
  • 2, 3 garlic cloves
  • 160 grams sweet potato puree (cooked: boiled or baked)
  • 1 teaspoon apple cider vinegar
  • 1/4 cup full fat coconut milk
  • 1/4 cup water
  • 5 tablespoons extra virgin olive oil

Instructions

1

Preheat oven to 400F and prepare a baking sheet with parchment paper. Prepare another parchment baking sheet and a rolling pin.

2

Combine all the dry ingredients in a big mixing bowl.

3

Add all the blender ingredients to a blender and combine until all creamy and smooth.

4

Add the blender ingredients to the dry mix bowl and combine with a spatula, then with your hands until you form a nice ball of dough. If you feel like the dough is too wet, you can sprinkle more cassava flour and knead. If too dry, wet your hands and knead until the dough gets more hydrated.

5

Split the dough in 8 equal balls and flatten them with your hands or with the help of a rolling pin. From my experience there is no need for a top sheet of parchment paper, but just in case you feel it sticks to the rolling pin you can do that. You can choose your thickness, but I like mine about 1/4 inch.

6

Transfer the little breads on the baking sheet and bake for about 25 minutes, or until they are baked to your liking. I like when the crust gets a little crunchy. There is nothing in the dough (like eggs) that need to cook in order to be safe to eat, so you can vary the timing to suit your purpose. If your plan is to freeze them for later use, I would bake them a little less, and when you reheat them you can cook them soft or with a crunchier crust.

Notes

You can use these as mini pizzas, so you can slightly undercook them, add the toppins and continue to cook for 10 more minutes with toppings. You can roll them thinner if you prefer or even use a tortilla press to make flat breads on a griddle.

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