Donna's Healthy Living Tips

One of the things that is difficult for many people who are new to gluten-free living is finding tasty bread.  Many people complain about the density and moistness of the rice breads that are relatively available (they really need to be toasted) and they lack flavor.

The other challenge is that many folks in general do not know how to cook or bake so the concept of making bread is intimidating.  I am here to tell you that if you have ever made a box mix of brownies or cake, you can make this bread. 

It has a consistency that is like a cross between a muffin/biscuit/bread.  It works well for both sweet (like jam) or savory (like sloppy joes) applications.  You can either slice it like a loaf of bread or make larger pieces and then slice them horizontally (this is what I do for sloppy joes or other sandwiches).  In short, this is a very versatile bread and I hope you enjoy it as much as I do.

I came across this “Flaxmeal Skillet Bread” recipe in Jacqueline Mallorca’s “Wheat-Free Cookbook” and found it to be quick, easy, and tasty.

Start by pre-heating the oven AND a well-seasoned cast iron 8 and 1/2 inch skillet (or double the recipe for a larger skillet) at 450 degrees.

Combine together the dry ingredients:

1/4 cup flaxmeal

1/2 cup brown rice flour

1/4 cup tapioca starch

1/2 teaspoon baking powder

1/2 teaspoon xantham gum

1/4 teaspoon sea salt

Add to the dry mixture:

3/4 cup buttermilk OR plain yogurt (if you don’t have either in the house, take the milk of your choice and in the measuring cup, put 1 teaspoon of vinegar then fill with the milk; allow to sit for  a few minutes and you will have a buttermilk substitute)

1/4 cup milk (cow, goat, soy, etc)

1 large egg

1 Tablespoon vegetable oil

When all the ingredients have been combined (it will have a consistency similar to cake mix), open oven and pull out skillet (be careful it will be quite hot.  Add 1 Tablespoon vegetable oil to the skillet and coat the bottom and sides. 

Pour the batter into the skillet and replace in the oven.

Bake until a knife inserted in the middle comes out clean.

Pull out of oven and let sit for a few moments, run a knife around the edge to separate the bread from the skillet.

Turn out onto a cooling rack.  Serve plain or with condiment of your choice.  Refridgerate leftovers.  Toasts well.  Pat yourself on the back for creating a delicious gluten-free bread (no one needs to know how easy it is).

Donna Copeland is an Independent Shaklee Distributor who enjoys helping others to lead a healthy lifestyle.  She has been gluten-free now for several years and she appreciates the gluten-free supplements that are available through Shaklee.  You can see more at: www.DonnaCopeland.MyShaklee.com