Satvic Movement Diet Review | Dt.Bhawesh | #diettubeindia #dietitian #satvicmovement #shorts
Easy Yeast-Free Gluten-Free Vegan Bread Recipe
IImagine using one Yeast-Free Gluten-Free Vegan Bread dough to make tasty loaves, rolls, biscuits (link below), pizza crusts, and so much more! Give this quick-to-make and knead-free bread recipe from Fresh is Real a try! Ready in less than 60 minutes! Plant-based, allergen-friendly and free of corn, gums, legumes, refined sugar and oil! See recipe below. #freshisreal #gfvbaking #yeastfree
Full recipe:
Ingredients:
1 cup hemp milk, homemade*
1 tablespoon fresh lemon juice or apple cider vinegar
1 cup oat flour
3/4 cup brown rice flour
3/4 cup sorghum flour
1/2 cup arrowroot starch/flour
2 tablespoons GF baking powder**
2 tablespoons psyllium husk, whole
1 tablespoon organic coconut palm sugar
1 teaspoon sea salt
1/2 cup (up to 3/4 cup) lukewarm water (filtered or spring)***
Toppings (optional):
- seeds (flax, hemp, sunflower, pumpkin, sesame, poppy)
- oats
- grey sea salt or coarse salt
- dried herbs
** Make sure to use gluten-free, corn-free and aluminum-free baking powder. The ingredients in mine are cream of tartar, baking soda and tapioca starch.
IMPORTANT TIP: If your baking powder is not gluten-free, corn-free and aluminum-free, 1 tablespoon may be enough. If unsure, start with less. Adding too much of a different brand of baking powder that's not GF could alter the bread recipe's taste.
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SHOPPING CART MUST-HAVES (Amazon Affiliate):
Hemp Hearts:
Psyllium Husk (whole):
Coconut Palm Sugar:
Oat Flour (GF):
Sorghum Flour (GF):
Brown Rice Flour (GF):
Arrowroot Starch (GF):
Baking Powder (GF, AF, CF):
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Get the full recipe here:
Direct link to recipe card:
Easy Apple Cheddar Herb Biscuits recipe:
(same dough + a few extras)
Website:
Instagram:
Facebook:
Facebook Gluten-Free Vegan Baking Group:
You'll Never Throw Away Coffee Grounds After Watching This
Here are some of the clever ways to use coffee grounds around the home and garden. You'll never throw away coffee grounds after watching this! Whether you enjoy drinking coffee in the morning or have a secret addiction to lattes, if you clicked on this video, you've likely got some used coffee grounds sitting around in your kitchen.
But did you know that those coffee grounds are more than just a by-product of your daily ritual? They're actually pretty useful! So, if you're wondering what to do with used coffee grounds, you'll love this list of DIY life hacks.
Coffee grounds have a lot of benefits when used as compost or fertilizer, but they can also be used as a natural insect repellent, natural dye, and even as an odor neutralizer! They're great for cleaning almost anything around the house as well.
Check out this video to learn more ways to use used coffee grounds!
OTHER VIDEOS TO WATCH:
Natural Ways To Get Rid Of Ants In Your House And Garden:
You’ll Never Throw Away Plastic Bottles After Watching This:
11 Plants That Repel Mosquitoes And Other Insects:
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The Easiest Actually Good Baguette You Can Make at Home
Use my link and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
FOIL PAN:
HALF SHEET PAN:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)
Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.
In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.
Place a piece of well oiled parchment on an upside down sheet tray.
Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: . After proofing, the baguettes should have risen by about 50-60%.
Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.
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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let's eat this thing
#baguette #beginnerbaguette #baguetterecipe
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Classic Garlic Bread Varieties
Various assortment of Garlic Breads. Its all about the Garlic Butter. The Breads are incidental....
INGREDIENTS:
White Bread
Foccacia Bread (Italian Pizza bread)
Whole Grain Bread
French Bread (Baguette)
German Whole Wheat Bread
For the GARLIC BUTTER:
Salted Butter 250g
Parsley 5 grams approx (or more!)
Garlic (Fresh) 2 Whole Bulbs (approx 20 cloves)
TIPS: Try to crush the Garlic as much as possible. Perhaps puree it in a food processor to really let the Garlic juice essence to come out of the cloves.
WARNING: In the video I am touching the Hot Bread on the Pan with my hand... please don't try this if you are not familiar with heat in the kitchen . You can burn your fingers. Use a pair of tongs or some kitchen utensil to do this.
How I (accidentally) fell in love with SALAD
???? Get The Complete Guide to Salads: Use code YOUTUBE at checkout for 50% off (limited time only!)
In this video, I’m sharing how I went from a salad hater to a full-fledged salad person, including all the tips and tricks I learned along the way to make salads delicious, satisfying, and even exciting.
Where to find me online:
???? Key Moments:
00:00 I used to dread salad
00:10 How I changed my approach
00:39 Quick sidebar: say no to diet culture
00:58 The life-changing magic of homemade dressing
02:49 Think outside the (lettuce) box
04:14 Texture is EVERYTHING
06:26 Salads can (and should) be meals
07:47 Seasonal produce will elevate your salad
08:59 Make it FUN
10:41 How to use this information
12:43 Use MEAL PLANNING
14:08 A little MEAL PREP goes a long way
15:38 Don't forget, limited time promo!