Gluten Free Lembas
It’s a delicious gluten-free bread roll for Lord of the Rings and Hobbit fans with special diets. While high in protein and fiber, these are unlikely to last for long journeys.
I modified the Taste of Home: Baking Book’s recipe for Finnish flatbread to reach this result.
-1cup Cup4Cup gluten free flour blend
-1/4cup quinoa flour
-1cup oat flour
-1/8cup Bob’s Red Mill sweet cream buttermilk powder
-2Tbsp sugar (I used unrefined fleur de sel coconut palm sugar, brown would work just as well.)
-1tsp baking soda
-1/8cup coconut oil
-1/8cup olive oil
1. Mix dry ingredients in a medium sized bowl.
2. Stir or cut in oils until mixture is crumbly.
3. Preheat oven to 350*F
4. Flour a kneading surface with oat flour.
5. Stir in 7/8cups water to the mixture, until the product is evenly moist. It will be sticky. Turn this dough out onto your floured surface.
6. Dust the top with oat flour. Knead the dough for 3 to 5 minutes, adding more oat flour when it gets sticky. The end result should be smooth, and not particularly sticky.
7. Separate in half, then in half again, creating 4 balls of dough. Dust these dough balls with buckwheat flour, or another dark colored flour if you like, such as oat, blue cornmeal, or brown rice. Buckwheat tends to leave a bitter aftertaste.
8. Shape dough into four flattened squares and place on a baking sheet.
9. Deeply score diagonal lines between corners.
10. Bake 20-30 minutes until golden brown at the edges and on the bottom.
11. Carefully remove and enjoy!
a neat idea is to have a panic attack about how weird it feels to have been hurt really badly but still want to trust people
I’ve found that that’s quite a messy idea instead.
If this is you right now, good luck.
(if you’ve made it to the other side, and you finally stopped hyperventilating long enough to share your fears, and you’re no longer waking up in the middle of the night a shivering, shaking mess,
please tell me how you did it.)