Gluten-Free Challah Bread Recipe

Gluten-Free Sourdough Challah Bread

Makes two loaves

Challah (pronounced HAH-lah) is the braided bread traditionally eaten on Jewish holidays and at Shabbat, the weekly Sabbath meal. The taste and texture, as well as symbolism, of this bread are rich and heavenly.

The three strands of the braid can mean truth, peace, and justice; and the twists of the braid can signify our intertwining love for one another. Seeds sprinkled over the loaf are a reminder of the manna – sprinkled down from heaven – during the Israelite’s 40 years of wandering. Two loaves represent the double measure provided in preparation for the Sabbath.

This gluten-free sourdough version is inspired by Sandor Katz’ recipe for Sourdough Challah Bread in his book Wild Fermentation. It’s excellent sopped in extra-virgin olive oil and a balsamic vinegar.

1 cup mature Gluten-Free Natural Levain Starter Culture

1 cup whole coconut milk, at room temperature

3 large eggs, lightly beaten

2 ½ cups tapioca flour, plus more for rolling out the dough

2 cups arrowroot powder

¼ cup whole cane, date, or palm sugar

1 tablespoon, plus 1 teaspoon xanthan gum

1 ½ teaspoons unrefined sea salt, finely ground

¼ cup sunflower oil or extra-virgin olive oil, plus more for oiling the pan

1 large egg, lightly beaten (for the glaze)

1 tablespoon poppy seeds or sesame seeds (or a mixture of poppy and sesame seeds)

In a large mixing bowl combine the mature starter, coconut milk, and eggs. Whisk until combined. In a medium bowl combine the tapioca flour, arrowroot powder, sugar, xanthan gum, and sea salt. Add the flour mixture by the cupful to the starter mixture. Use a wooden spoon or the dough hook to mix until each addition of flour is fully incorporated. Continue to mix until a sticky dough forms, about 2 minutes. Slowly add the oil. Continue to mix until all of the oil is incorporated into the dough, about 2 more minutes.

Line a cookie sheet or jelly roll pan with parchment paper.  Lightly oil the paper. Turn the dough out onto a lightly floured work surface. Use a bench scraper or knife to cut the dough into 6 equal pieces.  Using floured hands, gently roll and form each piece of dough into a strand about 14 inches long and slightly tapered at each end.

Place 3 strands onto the lined cookie sheet. Braid the strands of dough by starting in the middle. Braid the first end by gently lifting alternating strands to the center of the braid. Use your entire hand to support the dough. Next, braid the opposite end. Move alternating strands to the center of the braid by braiding in reverse (underhanded). (Pass alternating outside strands under the center strand.) Pinch together and fold under the ends. Repeat with the other 3 strands of dough. Separate the loaves by 2-3 inches on the pan.

The right side of this loaf is braided in reverse (underhanded).

Set in a warm (about 75 degrees F) place to rise until puffed by 1-2 inches, about 2-3 hours.

Center the oven rack. Pre-heat the oven to 425 degrees F.  Brush the tops of the challah with the beaten egg. Sprinkle with poppy or sesame seeds. Bake for 20-25 minutes until golden brown on the top. Remove from the pan. Cool on a rack. Serve immediately or store tightly covered in the refrigerator for up to 3 days.

Gluten-Free, Organic & Natural Foods Coupons

My post from April 9,  Fabulously Frugal, Sprouted Lentils, reminded me that I have been wanting to share another fabulous way to save money on natural, gluten-free, and organic foods. A few months back I began actively seeking coupons, weekly sales, and special discounts for items that we regularly purchase from stores. At first I was skeptical – I though that there wouldn’t be coupons and sales for natural and organic foods – yet over the last few months I have found several ways to make these types of small savings add up – all without compromising on buying mostly local, fairly traded, and organic food! This week I’ll share my strategies for gluten-free, organic, and natural foods couponing.

Initially, I was inspired to investigate the possibilities of natural foods coupons by the Chinook Book. The book costs $20, but can be found on sale for $15 (we bought one at the Better Living Show for $10). It is filled with coupons for discounts on natural foods and at natural foods stores (and for many other green-ish businesses). In my household the Chinook Book quickly pays for itself. For example, for each of Portland’s Co-Op’s (People’s, Food Front, and Alberta Street) there are coupons for 5 dollars off a purchase of 25 dollars. That’s 25% off our groceries!

Click here to view a list of the natural grocery coupons in the Chinook Book.

Click here to view a list of the local grocery store coupons in the Chinook Book.

Keep an eye out for coupon books in your favorite grocery stores. New Season’s and Whole Foods each have in-store coupon books. (Whole Foods coupons are also available online.) People’s, Food Front, and Alberta Street Co-Ops (and other co-ops) share the bi-monthly Co-Op Advantage coupon book, though not all of the products are available at every store. Free, bi-monthly publications like Remedies for Life, Taste for Life, and Delicous Living frequently contain coupons, I pick them up at Food Front in Hillsdale. Other print publications frequently contain coupons, I like to scan neighborhood and weekly newspapers, as well as my favorite print magazines devoted to healthy lifestlyes. (Living Without and Whole Living frequently contain natural foods coupons.)

I’ve found a few coupon websites devoted to natural foods. Mambo Sprouts Coupons is affiliated with the coupon giant Coupons.com and is regularly updated with new coupons. Coupons.com, like the Sunday paper coupon inserts, is mostly for conventional foods, however, there are occasionally natural products coupons to be found on/in both. HealthESavers.com is also dedicated to natural foods, but it is updated only occasionally Whole Foods coupons are updated bi-monthly, but (of course) they are only good at Whole Foods.

Click here to view Mambo Sprouts coupons

Click here to view Coupons.com coupons.

Click here to view HealthESavers coupons.

Click here to view Whole Foods coupons.

Some natural foods companies offer coupons to people who sign up for their mailing lists or become their Facebook fans. Look for mailing lists and facebook pages that offer specific coupons when you sign-up or ‘like’ the company. I’ve had repeated success with directly contacting companies and requesting coupons. I send quick e-mail note telling the company what at I appreciate about them, which products I buy, and I request coupons. (Some even send samples!) I encourage you to contact some of these exciting companies.

Columbia Gorge Organics

Dr. Bronner’s Magic Soap (they make coconut oil too),

Food For Life (sprouted and gluten-free breads)

Nancy’s Cultured Dairy & Soy

(These links provide you with the contact page, but you must make the request.)

All of this may seem exciting and overwhelming, so here are three things that I do to keep couponing helpful and under-control.

#1. My own rule has become that coupons must be for something I would normally purchase (even without the coupon) or for special treats on special occasions. (They’re for saving money not spending more!)

#2. Organization is key. I keep a small 3-ring binder with clear pockets to organize all of my coupons. It’s cute, tidy, and fits easily into my purse or shopping basket. I’m sure to keep it with me and I’ve seen other shoppers eyeing it enviously!

#3. Combining coupons and sales is always best, so next week I’ll share how I keep track of sales.

Do you have any tips for gluten-free, organic, or natural-foods couponing? I’d love to hear any suggestions in the comments below.

Asking a huge favor…

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Dori K. Oliver
Nourishing Foodways
Gluten-Free Recipes, Fermentation Techniques & Nutrient-Dense Foods
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3437 NE Sandy Blvd. # 6790
Portland, Oregon 97232

Gluten-Free, Sourdough Pita Bread Recipe

Gluten-Free, Sourdough Pita Bread

Makes 8

I’m truly delighted by these little, gluten-free, sourdough flat breads. They puff-up when baked, they’re perfect for pocket sandwiches, and they’re wonderful with hummus!

2 cups mature Gluten-Free Natural Levain Starter Culture

½ cup warm (about 100 degrees F), well, spring, or filtered water

1 ½ cups tapioca flour, plus more for rolling out the dough

1 tablespoon honey

1 tablespoon chia seeds

2 teaspoons xanthan gum

1 ½ cups sorghum flour

1 ½ teaspoons whole, unrefined sea salt

1 teaspoon extra-virgin olive oil

In a large bowl combine the mature starter, warm water, honey, chia seeds, and xanthan gum. Whisk until evenly combined, about 2 minutes. Add ½ cup of the sorghum flour and ½ cup of the tapioca flour at a time. Use a wooden spoon or the dough hook to mix incorporated. Add 1 teaspoon of olive oil. Mix until the oil has been absorbed into the dough, about 1 more minute. Scrape the dough into a ball. Lightly oil the mixing bowl. Turn the dough in the bowl to coat in the oil. Cover tightly. Set to rise in a warm (about 75 degrees F) place for 2 ½-3 hours, until nearly doubled in bulk.

Center the oven rack. Place a cookie sheet or jelly-roll pan in the cold oven. Preheat the oven to 500 degrees F. Use a bench scraper or chef’s knife to cut the dough into eight equal portions. Lightly flour your hands, a work surface, and a rolling pin.  Form the dough into a ball. Flatten and roll into a round that is ¼-inch to 3/8-inch thick and about 6-inches in diameter.

Bake 3-4 breads per batch on the hot cookie sheet. After 3 minutes remove from the oven. Flip each bread. Use the flat side of a metal spatula to press down all of the bubbles in the pita (this actually helps the bubbles to expand). Return to the oven. Bake until puffy and barely browned, about 3-4 more minutes. Stack hot pita breads and wrap in a kitchen towel. This will keep them moist and warm for up to one hour. Serve while still warm. Store cooled pita tightly covered in the refrigerator for up to 3 days.

Reminder for Next Wednesday’s Free Workshop: GF Sourdough Baking

Streusel-Topped, Gluten-Free, Sourdough Coffee Cake

When:

Wednesday May 2, 2012; 6-7:30 p.m.

What:

Gluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours

Join me  for an evening of demonstrations, samples, and discussion. Learn to make your own sourdough starter, maintain an ongoing starter culture, and use it to leaven breads, cakes, and more! (Bring a small jar with a lid to take home your own starter.)

Where:

People’s Food Co-Op – In the Community Room

Everyone is Welcome!

3029 SE 21^st Avenue

Portland, Oregon

Cost:

Free

Please call the People’s Co-Op to register, 503-674-2642.

Sprouted Gluten-Free Bread Recipe

Sprouted Gluten-Free Bread

Makes 1 loaf

The extra efforts of sprouting are rewarded by crunchy, tender, sandwich-friendly slices. Once you are familiar with the simple process for sprouting grains and legumes, this bread is rather easy to make. Using a food-processor the sprouts are pureed, then mixed into a gum-free, cane sugar-free, egg-free, dairy-free batter.

1 cup organic brown rice

1/3 cup organic green lentils

clean water (well, spring, or filtered)

sunflower oil

1 ½ cups Gluten-Free All Purpose Flour Mix

3 tablespoons chia seeds

1 tablespoon active dry yeast

1 ½ teaspoons unrefined sea salt, finely ground

3 tablespoons sunflower oil

3 tablespoons maple syrup

To Make Sprouts:

In a one-quart mason jar combine the rice and lentils. Add water until the rice and lentils are covered by about 3 inches. Tightly cover the mouth of the jar with a mesh screen. Store at room temperature (about 68-72 degrees F).

After 12-24 hours pour off and discard the soaking water. Add enough water to cover and rinse the rice and lentils. Pour off and discard the water. Allow the jar to drain, upside down, for several minutes.

Rinse and drain the sprouts 2-3 times every day.  After 2-3 days visible sprouts will emerge. The lentil sprout is unmistakable, but the rice sprout is a tiny speck on one end of the end of the grain.  When the rice and lentils have sprouted, they’re ready to be made into bread (or they can be stored for up to four days in the refrigerator (rinse stored sprouts every other day)).

To Make Bread:

Generously oil a standard (4 ½-inch x 8 ½-inch x 3-inch) loaf pan. Assemble a food processor with the metal blade. Add the sprouts and 1/3 cup of water to the bowl. Pulse until the sprouts resemble chunky nut butter, about 2 minutes. Add the flour, chia seeds, yeast, and salt. Process until well combined. Add the sunflower oil and maple syrup. Process until a smooth batter forms, about 2 more minutes. Scoop into the oiled pan.

Sprouted Gluten-Free Bread, ready to bake

Set in a warm (about 75 degrees F) place until puffed by about two-inches, about 25-30 minutes. Pre-heat the oven to 350 degrees F. Bake until browned on top, about 60-65 minutes. Cool in the pan for 10 minutes. Use a sharp knife to loosen the edges from the pan. Remove from the pan and cool on a rack. Serve thinly sliced.

This pst was shared at Real Food Forager’s Fat Tuesday,  Simply Sugar & Gluten Free’s Slightly Indulgent Tuesday,  Kelly the Kitchen Kop’s Real Food Wednesday, and The Nourishing Gourmet’s Pennywise Platter Thursday.

Upcoming Workshop: Gluten-Free Sourdough Baking

When:

Wednesday May 2, 2012; 6-7:30 p.m.

What:

Gluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours

Join me  for an evening of demonstrations, samples, and discussion. Learn to make your own sourdough starter, maintain an ongoing starter culture, and use it to leaven breads, cakes, and more! (Bring a small jar with a lid to take home your own starter.)

Where:

People’s Food Co-Op – In the Community Room

Everyone is Welcome!

Gluten-free natural levain starter

3029 SE 21^st Avenue

Portland, Oregon

Cost:

Free

Please call the People’s Co-Op to register, 503-674-2642.

Links to some of the techniques & recipes featured in the class:

Gluten-Free Natural Levain (Natural Leaven, Sourdough) Starter Culture

Artisan Sourdough Bread Recipe, Gluten-Free 

Gluten-Free Sourdough Coffee Cake Recipe

Gluten-Free Sourdough Pancakes

Upcoming Free Event at People’s Co-Op:

Wednesday July 11, 6-7:30

Fermented Drinks: How to Make Refreshing, Probiotic Tonics

Beet Kvass

Learn to make kombucha tea, beet kvass, and a lacto-fermented fruit juice. These drinks are inexpensive, nutritious, and easy to make in your own kitchen!

Flower Power Kombucha Recipe

Flower Power Kombucha

Makes 2 ½  quarts

This combination of fragrant, uplifting, and naturally sweet flowers is the perfect tonic for spring. Rose petals soothe and relax; St. John’s Wort is detoxifies the liver; red clover purifies the blood; and chrysanthemum is anti-inflammatory and aids digestion. (See cooks notes for contraindications for these herbs.)

Before you make herbal kombucha set aside a mother mushroom that has not been in contact with herbal brew. The addition of herbs may change the composition of bacteria and yeast in the s.c.o.b.y.. Discard any mother or daughter mushrooms that have been in herbal teas or use them to culture future batches of herbal brews (but not regular brews (see cooks note)). If you are making kombucha to maximize the specific health benefits that are associated with the tea please follow the recipe for 5-Step Kombucha.

3 quarts clean water (well, spring, or filtered)

1 cup evaporated cane juice (preferably organic and fairly traded)

3 tablespoons organic rose petals

1 tablespoon St. John’s Wort blossoms and leaves

1 tablespoon red clover blossoms, about 3 large

1 tablespoon chrysanthemum blossoms, about 3 large

1 tablespoon organic green tea

½ cup finished kombucha or ¼ cup apple cider vinegar

1 kombucha mushroom (s.c.o.b.y.)

1.            Bring one quart of the water to a boil. Pour the water into a one-gallon heat safe glass bowl or jar. Add the sugar and stir until dissolved. Add the herbs and tea to a muslin spice bag, or oversized tea bag. Steep the mixture for as little as 15 minutes, or until the tea is cool. Remove the tea bag. Add the remaining 2 quarts of water.

2.            Add ½ cup kombucha from a previous batch or ¼ cup apple cider vinegar (this acidifies the tea and prevents contamination from other microorganisms). Place the mushroom dark side down in the liquid.

3.            If you are using a bowl cross several strips of masking tape over the top (to keep the cover from falling into the liquid). Cover with a cloth or paper towel. Secure the cover tightly with a string or rubber band (insects may be attracted and must be kept out!). Label with the date made. Store in a warm, well-ventilated place, out of direct sunlight.

4.            Depending upon the room temperature, the kombucha will be ready after 6-12 days. Kombucha is ready to drink when it looks relatively translucent and a ‘baby’ kombucha mushroom has formed above the mother. It will cease tasting of tea. Most people prefer kombucha sweet to pleasingly tart. After it has fermented about one week taste it daily. When the flavor suits your taste, bottle the tea.

5.            To bottle kombucha, remove the mother and the baby mushroom from the brew. Use a funnel and glass jars or bottles with tightly fitting lids (or flip-top bottles). Fill the jars to the top. Place a sheet of wax paper underneath the lid. (The paper prevents the acidic kombucha from contacting the lid.) Store in the refrigerator.

To restore effervescence to chilled kombucha, remove from the refrigerator for 15 minutes. Strain the tea just before serving.

Cooks note:

The mother and baby mushroom can be separated and used to make additional batches of flower power or other herbal kombuchas. Don’t use them for regular kombucha because the balance of bacteria and yeast within the s.c.o.b.y. may be altered.

Don’t use rose petals if you are pregnant. Don’t use chrysanthemum if you have a known allergy to ragweed. Don’t use St. John’s Wort if you are pregnant or nursing, or if you take any of the following medications: cyclosporine, tacrolimus, irinotecan, and imatinib mesylate, protease inhibitors, or nonnucleoside reverse transcriptase inhibitors. Don’t use red clover if you are pregnant or nursing, taking oral contraception, estrogen or progesterone therapies.

This post was shared at Real Food Forager’s Fat Tuesday, Kelly the Kitchen Kop’s Real Food Wednesday, and Nourishing Gourmet’s Pennywise platter Thursday blog hop.

Fabulously Frugal, Sprouted Lentils Recipe

Fabulously Frugal, Sprouted Lentils

Makes 4 cups

Dried lentils, soaked and cooked form the basis of many richly flavored but inexpensive dishes throughout the world.  Organic dried lentils cost about $1.30 per pound (one pound is over 2 cups) and soaked lentils roughly triple in quantity once cooked. When lentils are sprouted they triple in volume even before being cooked! Thus, 1 cup of organic dried lentils (less than 65 cents worth) could yield up to 6 cups of sprouted lentil soup. That’s a fabulously frugal!

Use sprouted lentils in any dish where you would normally use dried lentils. When substituting sprouts in a recipe start by reducing the amount of dried lentils called for by 1/4. Some of my favorite lentil dishes are Dal (Indian lentil soup), Lentil Salad from Nourishing Traditions, and Lentil Pecan Patties from the Moosewood Cookbook.

1 cup whole, organic lentils

clean (well, spring, or filtered) water

Add the lentils to a wide mouth mason jar. Cover with 2 inches of water. Cover tightly with the lid. Store in a warm (about 72-75 degrees F) place. Twelve to 24 hours later replace the mason lid with a sprouting screen. Drain the soaking water from the lentils. Add more water to cover the lentils. Swirl the jar to thoroughly rinse the soaked lentils. Drain and discard all of the water from the jar. Invert the jar over a small bowl for 5-10 minutes to allow any remaining water to drain out. Thoroughly rinse and drain the lentils 2-3 times each day until you see a small sprout emerge, about 2-3 days.

When the sprout emerges the lentils can be cooked immediately or refrigerated for future use. To use immediately, cook the lentils according to your recipe. Be sure to skim any film that accumulates on top of the cooking water. To store sprouted lentils replace the sprouting screen with a mason lid. Store tightly covered in the refrigerator for up to 4 days. Rinse the refrigerated sprouts every other day using the sprouting screen. Remember to let the sprouts drain over a small bowl for 5-10 minutes, then cap tightly and return to the refrigerator.

This post was shared on Real Food Forager’s Fat Tuesday , Simply Sugar & Gluten Free’s Slightly Indulgent Tuesday, Kelly the Kitchen Kop’s Real Food Wednesday, Mind, Body, and Sole’s  Wildcrafting Wednesday  and Nourishing Gourmet’s Pennywise Platter Thursday blog hops.

Reminder for Next Week’s Class: Flavored Kombucha

When:

Tuesday April 10th, 2012; 6-7:30 p.m.

What:

Flavored Kombucha: How to Make your Favorites at Home

Join me  for an evening of discussion, demonstrations, and samples! Learn the basics of brewing delicious kombucha tea. Plus, learn how to add your favorite juices, fruits, and herbs.

Enter to win a kombucha starter kit complete with everything needed to get started brewing. (The kit includes a one-gallon jar, cloth cover, funnel, strainer, organic tea, organic sugar, and a starter culture.)

The class fee includes: recipe packet; kombucha samples; gluten-free, vegan snacks; your own kombucha starter; and entry to win the kit. Bring a half-pint mason jar (or similar container) with a tightly fitting lid to transport the culture.

Class space is limited. Please contact Dori at DoriOliver@gmail.com to register (or if you have questions about the class).

Where:

People’s Food Co-Op – In the Community Room

Everyone is Welcome!

3029 SE 21^st Avenue

Portland, Oregon

Cost:

$ 12

Please contact Dori at DoriOliver@gmail.com   to register.

Links to some of the techniques & recipes featured in the class:

Flavored Kombucha: How to make Your Favorites at Home

Simple Secrets of Carbonated Kombucha

5-Step Kombucha Recipe 

View the original announcement here or join this event on facebook.