“Do you see that out there? The strange, unfamiliar light? It’s called the sun. Let’s go get us a little.” Nora Roberts
Spring has arrived early this year in a glorious display of light and blossom and warmth. Taking the goats out for their daily ramble is sheer pleasure, strolling through waist high grasses, getting my first suntan of the year. It reminds me of my childhood on the Alberta prairies when my brothers and I would go exploring in the fields, imagining all sorts of adventures that necessitating hiding, sneaking, and living off the land.
I would gather seed pods and flowers, mixing them together in old tin cans to make “soup” that looked rather marvelous but no doubt tasted utterly dreadful.
It’s so pretty out here, especially from down among the grasses looking up to the sun. I find the most lovely silhouettes, delicate weeds etched against the blue, blue sky.
Luna loves burrowing down into the thick grass, making cozy little nests for herself out of the wind, shady nooks for when the blazing sun gets too hot.
I do my best thinking out here. It’s peaceful and open and the only sounds are natural ones that are wonderfully soothing: wind in the grass, rustling gum leaves, goats munching, birds swooping and singing. It calms all the busy thoughts and lets the creative ones bubble up to the surface.
I’ve been thinking a lot about healing. Healing food, healing relationships, healing activities, and it feels so good to hit on things that help me and mine feel better.
One of those for me is avoiding gluten. Although it heals my insides and takes away my pain, it has been difficult since I dearly love good bread, pastries, all sorts of baking.
Determined to make gluten-free a delicious part of my life, I’ve been thinking through recipes and techniques, experimenting with different flours, grains, nuts, and seeds, trying to find the right variations that work for me. I’m so excited with how they’re turning out and can’t wait to share more of them with you.
Today I’ll start with my favorite gluten-free bread. It’s using a technique I learned through Le Creuset – that of making a simple dough and allowing it to sit overnight so that it bubbles and foams, resulting in a crusty exterior and moist interior.
The best part is that it’s easy as can be. The fun part is that it changes from day to day. Day One of the bread it is light and beautiful cut into thick slices. Day Two the crust is a bit harder and the interior more dense, almost like a rye bread or pumpernickel.
From Day Two onward I like to slice it thin for open-faced sandwiches or toast it for a scrumptious bruschetta piled with garlicky tomatoes tossed with parsley.
What is your favorite food that is healing for your body?
Crusty Gluten-Free Bread
makes one loaf
2 1/2 cups gluten-free baking flour
1 cup buckwheat flour
1 3/4 tsp Celtic sea salt
3/4 tsp yeast
1 1/2 cups water
1 cup gluten-free baking flour
- In large bowl, stir together flours, salt and yeast.
- Add water and stir until a wet, shaggy mixture forms.
- Cover bowl with plastic wrap and set aside in a warm place for 12-18 hours. I like to make the dough at night and bake it in the morning.
- When ready to bake bread, heat oven to 450 degrees F. Place a lidded baking dish in oven to heat for 30 minutes. I like using a small cast iron pot with a lid.
- While pot is heating, dump remaining 1 cup flour onto work surface and scrape dough from bowl onto it. Dough will be VERY wet. Flour dough on all sides. If it is too wet to hold a ball shape, add more flour and knead lightly. Form into ball.
- Return to bowl and cover with plastic wrap and let set while the pot is heating.
- Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes.
- After 30 minutes remove the lid and bake an additional 15 minutes.
- Remove bread from oven and place on a cooling rack to cool.
- Slice and use bread while warm and store remaining bread in airtight container.
- Day old or older bread is best when toasted or sliced thinly.