Once you go gluten-free or especially if you adopt a Paleo or raw food diet, you miss the bread. Since I don’t buy gluten-free bread from the store, here’s how I make a bread for sandwiches. It can also be used as a cracker or chip for guacamole. It’s gluten-free and grain-free and can be made as a “raw” bread by keeping your dehydrator at 110 degrees or less. Here’s the recipe that I used but keep in mind that this is a forgiving recipe so tweak the water if you want to. The thicker the batter, the more of a bread texture you can have. The thinner the recipe, the crisper it will be. Thinner batter will turn out more like a cracker or chip.
1 – 1/2 cups of flax seed (I used 1/2 cup golden flax and 1 cup of brown flax)
2 large onions (use sweet or a milder onion unless you love the flavor of onion – we do)
2 tablespoons organic, gluten-free tamari (more or less to your personal taste)
1 cup of raw pumpkin seeds or raw sunflower seeds
1 teaspoon of pink Himalayan salt
1/4 teaspoon of garlic
3 cups of water
1 red bell pepper (optional)
In a large bowl combine 1 cup of flax seeds with 3 cups of water. In a coffee mill, grind 1/2 cup flax seeds until a flour type mixture (10 – 15 seconds) and add the to the water and mix well. Let the mixture sit for at least an hour. After an hour the mixture will be gelatinous and thick.
Dice the onion and pepper into a small to medium texture. You can use a food processor or you can even use a high speed blender using a wet chop method. If you use the wet-chop method, use about 4 cups of water and put in the veggies and process on 3 or 4 in a Vitamix. Drain the veggies from the water and discard the water. Then add the onions and peppers to the bowl of flax seeds. Add the tamari and salt.
In the food processor or blender, put about a cup or so of the flax seeds mixture back into the food processor and add the seeds. Pulse in your food processor or process on 3 or 4 in the Vitamix, long enough to finely chop the seeds but you do not want to turn it into a butter. You don’t want the oils to release from the seeds. Combine all ingredients. At this point you can taste it to see if you want more tamari or salt.
Combine all ingredients and pour onto teflex dehydrator sheets. Smooth it out evenly and make smooth edges. This amount makes 3 sheets in an Excalibur dehydrator. If you have a small dehydrator, it will make more. I poured them about 1/2 inch thick and scored them using a pizza cutter or knife. It does not completely cut them but this little score or indention will help them break apart later.
There is no magic temperature setting for dehydrating. A lower temperature requires a longer drying time. If your dehydrator has a temperature control, I did mine at 145 degrees for about an hour and then turned it down to 105 degrees for a few hours. Once it sets-up and becomes firm, check to see if it will peel away from the teflex sheets. You are not looking for it to be completely cooked at this point but sort of “half baked”. Once you are able to bend and peel the teflex away from the bread, use another tray without teflex on it to cover the tray. Basically, take the two trays and sandwich the bread between the two trays. Then flip it over so that the bread will be on the new tray without the teflex and peel away the teflex from the bread. If a little bit sticks to the teflex, don’t worry, just scrape it up and put it back on the bread.
Continue dehydrating until it reaches the desired crispness. If you made your batter thick, you can remove the bread before it becomes crisp, for more of a bendable bread-like texture or leave it until it is crispy. The bread shown here is firm, yet light and crispy but still easy to bite into if used to make a sandwich – not too crunchy. They also held up well to the guacamole.
Store in the refrigerator in a container.
If you make these, let me know what you think in the comments. My family really likes this recipe. My teenage son asked for thirds!