Nakon godina poluuspjelih ali zabavnih i poučnih pokušaja stvaranja savršenog bezglutenskog kruha, izgleda da sam napokon došla opasno blizu! Toliko blizu da ću sada podijeliti tu sreću s vama. Jer je odličan; pečeni kruh koji se može napraviti i u sirovoj varijanti. Nisam dugo bolji kruh jela. Bez žitarica, bez kvasca, bez ulja - samo ljubav i sreća.
što/
1 i 1/2 šalice sezamovog mlijeka (ili bademovog, ili bilo kojeg biljnog ''mlijeka'')
1/2 šalice lanenih sjemenki
2 jušne žlice psyllium ljuskica
1 jušna žlica datuljinog sirupa (ili 2 j.ž. namočenih i izblendanih datulja, ako vam se da)
1-2 jušne žlice rogača u prahu / mljevenog rogača
2/3 čajne žlice himalajske soli
1/2 čajne žlice sode bikarbone
~ 1 šalica sitnog kokosovog brašna (baš brašna, ne ribanog kokosa)
kako/
Sameljite lanene sjemenke u mlincu za kavu ili u blenderu. Ulijte sezamovo mlijeko u zdjelu i dodajte mljevene lanene sjemenke i psyllium ljuskice. Dobro promiješajte i ostavite da odstoji barem nekoliko minuta kako bi sjemenke i ljuskice apsorbirale vodu (nije loše raditi s lagano podgrijanim mlijekom, jer će se onda apsorpcija vode dogoditi brže). Za to vrijeme možete upaliti pećnicu da se zagrije na 175-180 °C. Umiješajte u smjesu sve ostale sastojke osim kokosovog brašna. Kokosovo brašno dodajte pomalo, uz stalno miješanje žlicom. Trebat će vam otprilike 1 šalica, a ideja je da smjesa bude dovoljno gusta da se može lako mijesiti rukama, kao tijesto, i oblikovati u štrucu koja se ne raspada i ne razlijeva već zadržava oblik. Točnu gustoću je zapravo najbolje prilagoditi vlastitom ukusu, ne možete puno promašiti. Kada ste dodali kokosovo brašno, dobro izmijesite ''tijesto'' rukama, i ako vam se čini da je premekano, dodajte još kokosovog brašna. Oblikujte štrucu kao kada biste radili normalan kruh. Stavite štrucu na ravni pleh i pecite u pećnici na 175-180 °C oko pola sata (možda i malo dulje, ovisno o debljini štruce). Izvadite iz pećnice i čekajte da se ohladi prije rezanja. Kruh se jako lako reže na tanke šnite i mekan je ali kompaktan. Izgledat će kao da je vlažan iznutra, ali čim se odreže šnita, počne se sušiti. Ako ne želite da se kruh osuši na zraku, dobro ga je držati u hladnjaku. Ako ga ne možete pojesti unutar nekoliko dana, najbolje ga je narezati na šnite i zamrznuti za kasnije. Zamrznutu šnitu kruha može se podgrijati na suhoj tavi na laganoj vatri ili staviti nakratko u pećnicu ili toster.
što ako/
Umjesto sitnog kokosovog brašna, može se koristiti i bademovo ili neko slično ''brašno'', ono što vam ostane nakon izrade bademovog ili nekog drugog mlijeka. Ipak, po mom dosadašnjem iskustvu, najbolje ispadne s kokosovim. Vjerujem da se može koristiti i brašno od slanutka, ali nisam nikad probala.
i još/
Za sirovu verziju ovog kruha slijedite isti postupak, samo izostavite sodu bikarbonu. Oblikovanu štrucu lagano zarežite na mjestima na kojima ćete ju kasnije rezati i stavite u dehidrator ili na sunce ako je dovoljno jako (a može i radijator po zimi). Nakon nekoliko sati narežite na šnite. Njih dehidrirajte do željene suhoće.
zanimljivosti/
[1] Ovo tijesto se može koristiti i umjesto tijesta za pizzu.
[2] Ako slijedite isti postupak, ali u smjesu dodate i kakao u prahu i malo više datuljinog sirupa ili datulja, dobit ćete odličan čokoladni kolač. Isprobano. Možete ga kraće peći da iznutra ostane mekan kao brownie.
a bread, finally.
After years of trying to create a perfect gluten-free bread, I finally got really close! So close that I have to share it here. It is a wonderful baked bread that can also be made raw. I don't remember when was the last time that I ate such good bread. Made with no grains, no yeast and no oil - only love and happiness.
what/
1 + 1/2 cup sesame milk (or any other plant ''milk'')
1/2 cup flax seeds
2 tbsp psyllium husk
1 tbsp date syrup (or 2 tbsp soaked and blended dates) or other sweetener of choice
1-2 tbsp ground carob or carob powder
2/3 tsp Himalayan salt
1/2 tsp baking soda
~ 1 cup fine coconut flour
how/
Grind the flax seeds into flax meal. Pour the sesame milk into a bowl and add in the flax meal and psyllium husks. Mix it well with a spoon and let it sit for at least 5 minutes for the flax and psyllium to absorb water. It helps if you use warm sesame milk, as the heat will speed up the water absorption. Meanwhile, you can turn on the oven to preheat it to 175-180 °C. Add the rest of the ingredients, exept from coconut flour, into your mixture and mix it all well with the spoon. Now slowly add the coconut flour while still mixing with the spoon - you will need approximately 1 cup. The idea is to get a mixture that is thick enough to be handled with hands as you would do with a normal bread dough, and easily shaped into a loaf that doesn't fall apart or lose its shape. If you think it is too soft, just add some more coconut flour, you can't really go wrong here. When you mix everything very well with your hands, shape a loaf and place it on a flat baking tray. Bake on 175-180 °C for around 30 minutes, maybe a bit longer if you have a really fat loaf. Take the bread out of the oven and wait until it cools down before you slice it. It should be easily cut into thin slices. It might look moist inside, but as soon as you cut a slice, it starts to get dry. If you don't want the bread to get dry, you can keep it in the fridge. If you can't eat the whole loaf in a couple of days, you can cut it in slices and store in the freezer. Whenever you need a slice, just heat it up on a dry pan or in a toster on an oven.
what if/
You can use some other nut-flour (for example the leftovers from making almond milk) instead of coconut flour, but in my experience so far, it works best with coconut flour. You can probably use chickpea flour as well; I didn't try it but it should work.
also/
If you want a raw version of this bread, just follow the same instructions for making the dough, but leave out the baking soda. When you shape a loaf, cut the surface a bit on the places where you will slice it when it's done and put in a dehydrator (or on a sunny spot if the sun is strong or on the radiator if it's winter) for a few hours. Then cut it in slices and dehydrate the slices until they get as dry as you want them to be.
fun facts/
[1] You can use this recipe to make a pizza dough as well. Oh my oh my!
[2] If you follow the same instructons but also add cacao powder and some more date syrup or dates to the ''dough'', you will get a delicious brownie-like chocolate cake. The baking time should be shorter to get a soft, moist brownie texture.