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
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
- Vegetable oil
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.
flours » gluten free » rice
flours » gluten free » flaxseed
flours » gluten free » buckwheat
flours » gluten free » millet
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