Well let me tell you, we’ve got some fantastic creative recipes coming in the next few weeks featuring our HTB Super Nutrition Flour! There are even some unique creations using the HTB Rejuvenate Superfood Advanced Protein Shake Mix to add to our growing recipe library!
Our FoodLab Team has been hard at work once again, this recipe comes from a dear life-long friend, expert baker, and all-around good-food enthusiast, Barb Schiltz!
Don’t let the idea of using yeast deter you, there’s no kneading and this recipe is versatile: easily transformed into a savory or sweet meal or snack. Perfect for avocado toast, or topped with plain yogurt and fruit.
Barb’s Gluten-free HTB Bread
This is a very easy bread recipe with no real kneading! You will need parchment paper and a heavy Dutch oven casserole dish (9-10 inches diameter with a lid).
INGREDIENTS
2 tablespoons active dry yeast
2 teaspoons honey
1 ½ cups warm water (about 105° F)
1 tablespoon xanthan gum
2 tablespoons olive oil
2 cups gluten-free flour
1 cup HTB Super Nutrition Flour
2 teaspoons sea salt
2 eggs, lightly beaten
1 teaspoon apple cider vinegar
METHOD
Combine yeast, honey, and warm water in a large bowl (it will double in size as it rises). Using a whisk, stir to dissolve the honey. Allow to sit about 5-6 minutes until foamy and doubled.
In a separate small bowl, combine the olive oil with the xanthan gum and stir until it is smooth and dissolved. Set aside.
While these both are rising, combine the flours and salt in the bowl of a heavy mixer with the regular beaters (not a dough hook) or a whisk or paddle. Mix to combine and then add the yeast mixture, xanthan gum mixture, eggs, and vinegar. Combine on low speed, then scrape the bowl. Finally, beat for 3 minutes on high speed.
Put the dutch oven, with the lid on, into the oven and heat to 450° F. Tear off a piece of parchment to fit the dutch oven with some overlap. Place on your counter and dust with some flour. Scrape all the dough onto the parchment and shape into a dome using wet hands. It should fit easily into the dutch oven. Cover with a domed lid or bowl and allow to rise until doubled, about 45 minutes to 1 hour. Cut some slits in the top and dust with a little flour. Leave the dutch oven in the 450° F oven while the dough is rising.
When the dough is ready, remove the pot from the oven, take off the lid and lift the parchment with dough on it into the pot. Do not remove parchment. Cover with the lid and bake for about 45 minutes. Remove the lid and bake for another 10-15 min until lightly browned. Lift the parchment out with the bread on it and cool on a wire rack before slicing!
Your immune balancing superstar:
Himalayan Tartary Buckwheat Super Nutrition Flour
Loaded with 280 mg of immune-active plant polyphenols like quercetin and rutin per serving (¼ cup), with natural 2-HOBA, fiber, protein and resistant starch. 100% organic plant nutrition!
