Here’s a special breadish treat for those gluten free vegans out there.  (I just recently became gluten free, so feel free to make suggestions or comments.)  I think its pretty damn good!  In Ireland, the potato farl is very popular and sooo tasty as well.  However, its loaded with carbs, butter, and a hellovalotta fat, which makes it taste great, but bring on the guilt!  This might work as a replacement!

What you need:

3 oz  potato; peeled, cooked, and mashed

2 oz  soy milk

egg replacer for one egg

2 oz corn flour

4 oz  rice flour or gluten free flour

1 oz  olive oil

1 t  baking soda

1 t  cream of tartar

1 t  tartaric acid

salt

1 t raw sugar

Mix together the milk, the “egg” and the potato.  Mix all the dry ingredients together with the olive oil in a seperate bowl.  Fold the mixture into the wet puree.  It is SO important not to over mix or let stand, as this will make the bread lose its shape.  Line a 10 inch square tray with parchment paper and spread the mixture about 1 inch, or you can use a Yorkshire Pudding tray to make little baby potato breads!  (omg – cutest thing ever!)

Bake in a preheated oven at 425 F for about 40 minutes.  Always check that the bread is cooked by using a skewer through the middle.  Once the loaf is looking thoroughly cooked on one side, you can always turn it over to ensure even cooking on both sides, since its a flat bread.

Yum!

Tags: breads, Gluten Free