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New Blog Address

Hello everyone! I’ve been quiet here lately b/c I’ve been working on a new blog site which I can’t wait to share with you. I started Spice of Life Blog right after finishing grad school when I just wanted a place to write again in a way that wasn’t in the grad school genre and reclaim my personal voice. Now I’m ready to start putting more time into a blog and although I thought about just reworking this space a bit, it quickly became clear I needed a new look, new categories, new everything, and so instead of a remodel, I guess I’m moving houses. I so hope you’ll join me!

Much like this one, my new blog will be about herbs, food intolerances (both managing and healing them), essential oils, natural foods/products, and green beauty. In the future I hope to have links to other herbalists and wellness practitioners around the world as a kind of virtual healing center resource. I also intend to offer herbal classes and tutorials there as well, and perhaps even some products. This is just the beginning and I hope to see you there at my new site, Botanical Alchemy & Apothecary. Please subscribe and let me know what you think about the new look. I’m still in the setting up phase and welcome suggestions.

XOXO, Kristen

PS~ If you know anyone else who is interested in herbs, essential oils, food intolerances, natural foods and products, and green beauty, please share the address: www.botanicalalchemyandapothecary.com with them. I can’t wait to have a community of like-minded people sharing ideas and growing and learning together.

Happy October everyone!

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dairy free · food · Food allergies · food allergy blogs · food sensitivities · gf bread · gf foods · gluten free · gluten free bread · Gluten free eating · gluten free food · gluten free foods · recipe

Updated Easy Gluten-Free Peasant Bread

Even though food intolerance can be cured, it takes time which means time avoiding the trigger foods, and of course allergies are a different story all together. The most visited post on my site is the Easiest Gluten-Free Peasant Bread Ever post which is understandable, because it truly is easy and it’s different than anything you can buy. I’ve worked with this recipe so many times now that I finally feel I can update the recipe which is not only gluten-free, but also dairy and egg-free, and now, xanthan gum free too. Of course, feel free to use butter instead of olive oil, and if xanthan gum doesn’t bother you, go ahead and add it if you wish. I’m using ground psyllium husks instead which helps with the smoothness because I’m just not convinced xanthan gum is a good choice for our family with multiple food intolerances. Also, I make up a big batch of the flour and store it in my pantry for ease of use, and I make up extra once-risen dough to store in my fridge for a week or two. If you find you can’t digest oat flour well, or don’t have access to certified gluten-free oat flour like Bob’s Red Mill, then replace it with Teff or Millet, or a combination of both. Here’s the recipe:

Flour:

3 1/4 C Oat flour

2 C Brown Rice flour

2 C Millet Flour

2  C Sorghum Flour

1 3/4 C Tapioca flour

1 1/4 Potato Starch

1/4 C Ground Psyllium Husks

Mix all together for your flour blend.

Dough:

4 T Flax Meal + 3/4 C warm water

6 1/4 C Flour blend (This is half of the flour blend from above.)

1 T yeast

1/2 T kosher salt

2 T sugar

Put the flax meal and water in a large measuring cup b/c you’ll be adding more water to it, but first let it sit for about 10 minutes. Mix the dry ingredients together. Add enough warm water to the flax mixture to get to 3 3/4 Cups liquid. I use a glass 2 cup measuring vessel in which the flax and water set for 10 minutes, then add water up to the 2 C line which I pour into the bowl with the dry ingredients, then add another 1 3/4 C of water to the mixture. If you have a 4 C measuring cup then it is even easier. Blend all together and let it rise for about 2 hours. I do this in the oven~ warm the oven up for a minute on high, then turn it off and let the dough rise with a damp towel over it. Once it has risen, it can be stored in the fridge for a week or two. This is enough dough for 3 loaves of the peasant bread baked in the pyrex glass bowls though you could also use this basic dough in another recipe if you wanted.

To bake the Peasant Bread

First oil or butter a pyrex bowl, or spray with a non-stick spray like Trader Joe’s coconut oil spray. However you choose to do this, make sure it is good and thick because the dough is sticky and I’ve ruined many loaves’ crusts by not making a good enough non-stick barrier. In other words, grease it well, then grease it again. I actually find the cooking spray works best. Take about 1/3 of the dough and plop it in the glass bowl to rise another hour or so. I do this in the oven again, which means I have to take it out of the oven when it is time to preheat.

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Preheat oven to 425 degrees F. Stick a shallow pan of water on the bottom of the oven for steam. Bake the bread for 10 minutes before turning the heat down to 375 degrees F for about 22-25 minutes. Take the bread out of the bowl and if you like a crustier loaf as I do, put the bread sans bowl back in the over for another 5 minutes.

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Let it cool before cutting.

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Enjoy!