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Friday, June 3, 2016

Gluten Free Lemon and Lavender Bread


I planted some lavender in a pot on my deck recently, and have been so impatient for it to grow big enough that I could use some leaves to bake with! Finally, last week I decided I could clip off a little and the first thing I wanted to try was lavender bread.

Most of the lavender bread recipes I found were quick breads, sweet and buttery and likely good with a cup of tea. But I didn't want a sugary sweet bread, though, I wanted one that I could have reasonably guilt free with breakfast, but still carry that delicate lavender flavour, with a touch of citrus to accent it.

So this recipe is a yeast bread (that doesn't need rising time), modeled off the gluten free rosemary beer / soda bread in my cookbook, Cooking and Baking with Gluten Free Beer.

It's a quick, easy, real loaf-sized bread that pairs well with jam or feta cheese. It's also soft, yet sturdy, so you could even make a sandwich out of it, if you like! It's sturdy enough that you can make nice, thin slices, too.






Re: vegan and/or dairy free / egg free options. I haven't tried this without eggs so I can't say for sure how well it will rise if you use flax eggs or other egg substitutes, but the soda water definitely helps it rise, so you may be able to get away with a sub. If you try it, let me know how it goes! 
 


Ingredients for Gluten Free Lemon and Lavender Bread

1 packet active dry yeast
1.5 c soda water, heated to approximately 110F
1 Tbsp sugar of choice
1 c sorghum flour
1 c white rice flour
1 c tapioca starch
1 1/2 Tbsp baking powder
1 1/2 tsp salt
1/4 c sugar of choice
1 Tbsp lavender leaves, minced (I used French lavender, but any should do. If you have enough flowers, you could use those instead)
zest of 1 lemon

2 eggs, beaten and at room temp
1 Tbsp butter or extra virgin olive oil


Directions

Preheat oven to 375F and grease a standard 9" bread loaf pan with melted butter or olive oil.

1) In a small bowl, mix yeast, soda water, and sugar. Set aside for 5-7 minutes to proof yeast.

2) Sift together flours, starch, baking powder, salt, and sugar. Stir in lavender leaves and lemon zest.

3) Mix in eggs and yeast mixture and beat until smooth. Bake approximately 40 minutes until bread is browned and cracked on top. Remove from oven and turn out on a cooling rack. Let cool 15 minuts before slicing.

This loaf freezes well. Slice thinly, freeze, and re-heat in toaster or microwave.



I'm looking for more lavender recipes! 
What do you like to do with lavender flowers and leaves?




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1 comment:

  1. I cannot wait to try this is sounds & looks delicious!

    ReplyDelete

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