Today I’m starting my high raw/gluten free diet.
I decided to make a shit ton of gluten free breads for the week.
Here I veganized Whole Food’s Flaxseed Muffins. Instead of eggs, I used the egg replacer, and for the buttermilk, I combined a cup of nondairy milk with a teaspoon of apple cider vinegar and left it to curdle. I also used agave instead of the brown sugar.
Of course, these didn’t fluff up as much as they would with eggs, and it takes some perfecting, but they were amazingly delicious.
Even this bitch wanted one.
I am a bread fiend.
Going gluten free is a big step for me. However, if I bake one of these bad boys once a week, I’m sure I’ll be fine.
FYI: putting a pan full of ice is supposed to give the crust an extra crunchy texture. I followed the recipe pretty closely until I ran out of sorghum. I used a cup of sorghum and a cup of bob’s red mill GF mix instead. If you’re more patient than me, you’ll let the dough rise for more than a half an hour and get a decent sized loaf. Mine will never be sandwich material.