Delicious Homemade Bread with Gluten Free Flours, Cabbage and Weiss Beer

This cabbage-beer inspiration popped up in my mind during a late Saturday afternoon, while I was wondering what to do with a forgotten piece of savoy cabbage, resting in my fridge for more than 3 weeks.

My first acquaintance with this green vegetable happened at the begging of the winter.   

In the supermarket I took it instead of kale.

Then I realized that this type of cabbage is something different. Anyway, later on I found its rich flavor and creamy consistency as really delicious. Cooked with other vegetables or legumes makes it even tastier.

So, I had a quarter of cabbage, a piece of cauliflower and different gluten free grains. I wanted to make a gluten-free bread. Besides the cabbage, there was another lonely thing in the fridge - a bottle of waiss beer.

One by one thing were getting into order. The beer turned into the perfect rising agent for the bread and the cabbage, cooked with a bay leaf, turned into the perfect stuffing.

At that time, I was also figuring out another problem - what is the difference between caraway and cumin? Yes, there is a slight difference and I found caraway seeds more appropriate for bread toppings than using it for cooking dishes.

Here we go, picture is completed – bread with gluten free flours and waiss beer, stuffed with cooked cabbage and some caraway seeds on top.

Then I remembered that beer has a gluten – for us it′s okay, but for a completely gluten free variant, replace the beer with soda water.

 

 

Preparation time: 1 hour

Baking time: 40-50 minutes

Serves: 10 pieces

 

Necessary ingredients

 

For the dough

• 1 cup buckwheat flour
• ½ cup flax seed flour
• ½ cup rice flour
• ¾ cup millet flour
• ¼ cup quinoa flour
• 1 tsp salt
• 400 ml unfiltered (weiss) beer or soda water

 

For the stuffing

• A quarter of savoy cabbage
• ½ cup chopped cauliflower
• 2 bay leaves
• salt
• Vegetable oil

 

Preparation

 

Finely chop the cabbage and cook it over medium heat together with the cauliflower, vegetable oil, salt, bay leaves and a little bit of water. Remove from the stove when the cabbage is thoroughly cooked.

 

 

During this time, mix the flours with the salt, pour the beer over it and stir until a thick sticky dough is formed. If it stays dry, add a little bit of water or more flour if it is soft and very sticky.

Divide the mixture in half.  Cover deep tray with baking paper or use cake form.  I used a rectangular form with size 28x8 cm. Spread evenly half of the dough in the tray. Top with cooked cabbage and finish with a dough layer. Brush with some vegetable oil and sprinkle with caraway and sunflower seeds on top.

Bake at 160 degrees Celsius (320 F) for 40-50 minutes.

Remove from the oven. Leave it on a site to cool for 10 minutes and then transfer on a wired rack to cool down completely.

 

Enjoy, 

 

Desi

 

Products:
flours » gluten free » rice
flours » gluten free » flaxseed
flours » gluten free » buckwheat
flours » gluten free » millet

Pie with Fresh Mint and Feta Cheese

Preparation time: 15 minutes Baking time:30 minutes Serves: 4                               100 grams of feta cheese 6 sheets of phylo dough 2 eggs 100 ml sparkling water 50 ml olive oil A large bunch of fresh mint     Chop the washed and wiped mint. Crumble the cheese and beat the eggs. Coat the bottom of a baking pan with some olive oil. Take ...

Oat bran muffins with pears, cardamom and coconut milk

Preparation time: 20 minutes Baking time: 35 - 40 minutes Serve: 12                     4-5 ripe pears/bananas/ 4 tbsp condensed coconut milk. 60 g very soft butter / may be replaced with coconut butter / 4 eggs 10 g baking powder pinch of salt ½ tsp ground cardamom 3 full tbsp of wheat bran 12 full tbsp of oat ...

Gluten-Free Biscuits with Parsley Pesto

Preparation time: 10minutes Baking time: 20-30 minutes Serves: 20 medium sized buscuits                                 50 g sunflower seeds 2 tbsp  flaxseed 1 cup rice flour ½ cup buckwheat flour ½ cup flaxseed flour pinch of salt 1 tbsp olive oil or other vegetable oil 1 tbsp tahini 100-150 ml of water Mix all ingredients and knead a soft dough. If the dough is sticky ...

This week in the kitchen - Update of the recipe content in English

    Dear English speaking Friends,   I own you an excuse for not posting recipes and articles in English during the last two years. I hope you are still here and still following me.The good news is that I am currently reorganizing my site and this also includes translation of the most interesting ...

What I have in my fridge?

If you′re wondering what to cook with the products you have in the fridge, use our Search Engine. Enter the basic product and its types, click on "Search". A list of recipes that contain all of the products or part of them wil be displayed.

Most Popular

Melon and Basil Smoothie

A hundred percent refreshing drink for a hot or tough day. All you need is a piece of chilled melon, few fresh sprigs of basil, cold water and ice. Blend everything together and serve in a tall glass with extra basil leaves. Cheers,   Desi

Blackberry Smoothie

Preparation time: 10 minutes Serves:2                                 1 cup blackberries 1 banana 2 ripe pears 200 ml of rice- coconut milk. May be replaced with water or plain milk fresh mint Cut the pears into cubes, don’t remove the seeds seeds. Put all fruits in a blender and process. Finally, add the milk and mix.     Serve in glasses with ...

Изработка на сайт

• Site Map
• About the Club
• Contacts
• Terms of Use
• Copyrights
• FAQ