Seaweed Bread (Gluten Free)


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A couple years ago, The Telegraph noted that seaweed bread was like spending half an hour on the treadmill! Apparently, British researchers found that overweight subjects who were fed seaweed bread for breakfast consumed 179 fewer calories per day than those who were fed regular bread.

But seaweed bread isn’t just for weight loss! It’s also a great solution to any Hangry-Crisis. We made a long journey into San Francisco a couple weeks ago to meet with our chocolatier (who we’re working with to make THE Seaweed Chocolate Bars!) and this loaf of goodness got us from lunchtime to a late dinner.

Add a little butter or your vegan spread of choice for an extra rich treat!

We found that the seaweed flakes added a tasty depth to the bread without being overpoweringly “seaweed-y.”

Seaweed Bread Grain 2

Gluten-Free Seaweed Bread

Makes 1 loaf

Ingredients

1 T active yeast
2 T organic brown sugar
1 T organic maple syrup
1 1/2 C warm water
3 1/3 C gluten-free all-purpose baking flour (we used Bob’s Red Mill this time)
3 organic eggs
3 T flaked seaweed (of course, we used Sea of Change’s Wild Seaweed Super Blend!)
3 t Xantham Gum
1/4 C organic extra virgin olive oil
1 t organic apple cider vinegar
2 t salt (or more or less, as is your preference)

 

Preparation

Combine warm water, yeast, sugar and maple syrup. Stir and let sit for seven minutes.

Meanwhile, mix all other ingredients together in a large bowl. Stir with a wooden spoon.

Pour the yeast mixture into the large bowl of other ingredients. Mix again with the wooden spoon until the dough begins to form a sticky ball.
Dust countertop with extra flour. Remove the dough ball from the bowl, flatten it on the countertop, then roll it into a ball again. Dust this ball with flour and place it into the large mixing bowl. Cover this with a clean towel and set in a warm place. Allow to rise for thirty minutes.

 

BreadUnbaked

 

Preheat oven 350 degrees Fahrenheit. Grease an 8″ or 9″ pan.

When the dough has risen, remove from the bowl. Stretch the dough ball into a loaf shape and place in the greased pan. Bake for 30 to 40 minutes.

The bread is done when a toothpick comes out clean and/or the loaf turns a golden brown.

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