Fun and easy to make, this is how gluten-free bread should taste! Crispy on the exterior, slightly chewy inside with a good slather of oil, garlic & parsley.
This recipe makes 10 garlic knots... shape, cut and roll. The dough rests, but does not rise in the way a typical yeasted flour dough would.
So, this recipe is really great for the beginner baker. I have included in the recipe a blend of gluten free baking mix I have used with much success. This is a great way to get started - blending many different flours yourself can be time consuming and expensive. I add rice flour and agar agar (a natural sea vegetable gelatin) for the right lightness and texture. Yes - the dough can be used as a base for pizza.
Many of us have begun eliminating gluten because of an allergy to wheat, celiac disease or a gluten intollerence. Some mearly notice they have more energy and are less bloated by eliminating gluten from their diets. However, studies have found gluten-free diets can be seriously nutrient-deficient and low in fiber.
I believe in a balance in the foods we consume; we each should understand the connection that gluten has to us individually - and how it makes us feel.
Many thoughts for those trying to understand the gluten-free revolution and hopes for eating a good piece of modern bread soon:
The "G" word is now the darling of the food processing industry... remember "no fat" and "low fat"? In those years it was sugar and preservatives which repalced the very feared fat. Another g-word today which I am very aware of is "GMO". Genetically modified organisams in our diet have been said to contribute to the rise in gluten-sensitivity in the U.S. population.
Although wheat has been hybridized over the years, it is not a GMO.
High-yield wheat varieties appeared over 50 years ago, a new variety that benefited from heavy applications of fertilizers. The primary answer to these demands was more plant muscle, which meant stronger glutens. And studies have found that as farmers further pump up growth with fertilizers, nutrients tend to decline. What grows in their place: starch and glutens!
The future of wheat: Is modern wheat making us sick?
Over the past decade, several studies have found that some people with gluten issues can tolerate intensely fermented wheat. Sourdough practices using native bacteria and yeasts seem to be creating a product which is more digestable.
Maybe the time has come for a smaller wheat supply, but one of greater diversity and quality. To lower the toxicity of wheat we are researching "heritage grains". Easier to digest wheat from stone-ground "whole-meal" flour. Some of us are actually growing wheat and buying home milling machines. My research thus far shows promise in Canada and Italy in their production of ancient grain flour. The company, Jovial, is selling flour and pasta (available on Amazon) using "eikorn" organic grain. It has not been hybridized, said to not spike your blood sugar and can be less allergic.
I continue to research and test products so that we all might value from the strives being made to better our wheat quality, so we can enjoy a wholesome piece of healthy-for-us bread. I am hopeful we will once again enjoy nourishing bread... with a little grass fed organic butter on top for sure!
KarenThis recipe can not be reproduced without the written consent of it's author, Karen Sheer
Proofing the yeast, adding some agar agar
The dough, finished and resting - no need to knead!
Cut the dough into 10 strips for the knots
Ready to bake in a hot oven
Serve with pride... eat with gusto!!