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4. Pour into 2 mugs and sprinkle with cinnamon, if desired.
smooth consistency.
3. Turn off the heat and add the vanilla extract. Blend for a
thickened.
2. Add the honey and kuzu, stirring constantly until slightly
a low boil, stirring to combine.
1. In a saucepan, bring the milk substitute and carob powder to
yields 2 servings
Blend all the ingredients on high speed until smooth.
yields 2 cups
breads & muffins water (optional) dissolved in 1 tablespoon cold sugar, or a dash of stevia raw honey coconut 2 tablespoons shredded HOT CAROB VANILLA DREAM Cinnamon, for sprinkling (optional) 1 teaspoon pure vanilla extract 1 tablespoon kuzu root starch, 1 tablespoon honey, coconut 1 tablespoon carob powder 1½ cups milk substitute desserts, and soups. recipe calls for is a health food used as a starch thickener for thickening sauces, gravies, as “locust bean.” Carob powder is made from
What Memories Are Made Of KAMUT CHALLAH yields 8 challahs or 25 rolls
Kamut is an ancient variety of non-GMO wheat, which dates back
to early Egyptian times. It contains less gluten, is more easily
othing quite beats the smell of freshly baked bread. For those avoiding gluten, it’s important to know that digested, and has a sweeter flavor than wheat. Some people who
NThe aroma of garlic rolls, crusty breads, and, of course, the most nutritious part of the wheat, the germ, has no glu- are allergic to modern varieties of wheat report better results
challah are the materials that childhood memories are ten. Other foods that are gluten-free are corn, millet, rice, when they use kamut or spelt instead.
made of. We all have distinct recollections of sitting around amaranth, quinoa, buckwheat, potato, tapioca, and bean 4 tablespoons dry yeast
our kitchen tables, smearing layers of butter on soft, freshly flours. In this chapter, you’ll find a section of gluten-free ½ cup honey
baked bread. breads and muffins; there is something for every member 6 cups lukewarm water
When baking bread, whole grains provide far more nu- of the family to enjoy.
trients than white flour. When the mills produce white flour, 5 pounds white kamut flour
2 tablespoons guar gum (optional) (see recipe note)
much of the protein, germ, bran, vitamins, and minerals are 2 tablespoons apple cider vinegar
left on the milling floor. The end product that finds its way NOTE The recipes in this section call for fresh 3 eggs (see recipe note)
into our homes is leached of the benefits that grains should yeast (unless otherwise stated). For those who prefer 1 cup light olive oil
provide. To benefit from all the vital nutrients that grains dry yeast, use 1½ tablespoons dry yeast for every 2 tablespoons salt
ounce of fresh yeast.
contain, choose whole grains over white. 1 egg, beaten
In this section you’ll find a variety of breads made with
different grains that offer a variety of nutrients. Since whole ¼ cup sesame or poppy seeds, for sprinkling
grains contain the germ, which houses natural oils, whole-
grain flours can become rancid quickly. Store the flour in a 1. Place the yeast in the bowl of an electric mixer with the honey and 3 cups of the
tightly covered container in a cool, dry place or refrigerate, water. Let stand for about 5 minutes until the yeast begins to activate.
especially in the summer months. Note that shipments and 2. Add 2½ cups of the flour, remaining 3 cups water, guar gum, apple cider vin-
quality of flours may vary, so results may not always be the egar, eggs, and oil. Knead on high speed for 1 minute.
same every time you bake. Since whole-grain flours are 3. Add the remaining 2½ cups flour and the salt and knead for 8 minuts. RECIPE NOTE Due to its
denser than white flours, it’s advisable to bake them into 4. Let the dough rise for 15 minutes and knead once again for 1 minute. Cover low gluten content, kamut
smaller challahs for a fluffier result. with a towel and let rise for 30 minutes (the dough will be loose). challah can be dry and
What about those who are allergic to grains, especially 5. Preheat the oven to 400˚ F. Grease baking pans to hold 8 challahs or 25 rolls. crumbly. The guar gum will
wheat? How do they get the benefits of whole-grain nutrients? 6. Lightly grease your work surface and form the dough into 8 medium challahs bind the dough and en-
Older wheat varieties, such as spelt and kamut, are or 25 rolls. Place onto the greased baking pans and let rise until double in bulk. hance the texture.
a good choice for substitutes because they mimic the 7. Brush the challahs or rolls with the beaten egg, and sprinkle with the sesame or For egg-free challahs, omit
properties of modern hybrid wheat. Also, individuals with poppy seeds. Bake for 10 minutes. Reduce the oven temperature to 350˚ F and the eggs and add ½ cup oil.
wheat allergies often tolerate wheat products that have bake for an additional 35–40 minutes.
first been soaked, sprouted, or fermented, though many
people must avoid wheat altogether even when it has
been properly prepared.

52 HEALTHY EVER AFTER yields 4 challahs or 20 rolls rise until double in size. Bake at 350˚ F for 35 minutes. form 16 rolls. Place the rolls on the lined cookie sheets and let once again for 8 minutes. for 2 minutes. Let the dough rise for 45 minutes. ing careful not to pour the salt directly over the yeast. Knead yeast with the remaining water, flours, salt, eggs, and oil, be- bubbles begin to form, about 5 minutes. in ½ cup warm water. Let stand until the yeast activates and ble in size. (Chall

53

yields 16 rolls

spelt flour

2 tablespoons regular salt

flour, sifted (see recipe note)