Best Ever Gluten Free Bread!

BREAD, truly a no no in the gluten free world. Nowadays there are plenty of brands and artesian bakeries that produce gluten free bread, but a lot of the times they can be costly if you are on a budget.

I used About.com’s Gluten Free bread recipe as a base for the flour measurements but tweaked it a bit with what I had in the pantry.

The bread turned out fantastic! Beats any store bought bread brand any day! I was going for lighter textured bread. In my experience a lot of homemade gluten free breads have been dense and heavy.

This bread is perfect for making sandwiches or toasting with jam. Plus it is way cheaper than buying store bought bread, buying bulk gluten free flours still leaves you with at least 1 to 2 mores uses YUM! 

Enjoy the recipe!

- T 

 Adapted from About.com’s version:

http://glutenfreecooking.about.com/od/glutenfreebreads/ss/How-To-Make-Gluten-Free-Bread-A-Step-By-Step-Guide.htm

DRY INGREDIENTS:

·                      about 1 cup white rice flour

·                      about 1 cup cornstarch

·                      about 1/2 cup quinoa flour

·                      about 1/2 cup brown rice flour

·                      2 tablespoons dry active yeast

·                      2 tablespoons cane sugar

·                      1 1/2 teaspoons salt

·                      1 3/4 teaspoon guar gum

LIQUID INGREDIENTS:

·                      3 large egg whites, room temperature 

·                      2 tablespoons light olive oil 

·                      1 teaspoon apple cider vinegar 

·                       lukewarm water / 1 cup + 3 tablespoons + 1 teaspoon

·                       1-2 tbs of water (if batter is too dry) 

Directions:
Grease one 8 X 4-inch loaf pan, preferably a heavy-duty metal pan. This recipe was developed specifically for use in this size loaf pan.

Place room temperature egg whites in mixing bowl of stand mixer. Use paddle attachment and beat on high for 1 minute. Eggs will be frothy. Add olive oil and apple cider vinegar and beat to blend.Add dry ingredients to the egg mixture. Beat on low for about 10 seconds. Add water and beat on low until mixture forms a thick batter. Beat on high for 3 minutes

Preheat oven to 375° F. Use a thin plastic "spreader" spatula to scrape the thick bread batter into prepared 8 X 4-inch loaf pan. Hold the spatula upright and insert it into batter throughout to break up any air pockets in batter. Dip spatula in some water and use it to shape a nice smooth loaf. Run the spatula down the sides and over the top of the loaf until it's nice and smooth.Cover the batter loosely with plastic wrap and set the pan in a warm, draft-free location to rise. This takes about 30-45 minutes. The loaf should rise just about the top edge of your pan.

Place pan in preheated oven. Bake for about 30 minutes, or until deep golden brown. Tent loosely with foil. Bake for another 30 minutes This is an important step and will ensure that your bread is completely cooked. Check with a clean toothpick. 

Right outta the oven!

Cooling

Do you see that steam?!  mmmhhhh

Airy texture is perfect

Delicious! 

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My Date with Julia Child’s Reincarnation: Light as Air Sponge Cake

I am very fortunate to have such loving and awesome friends. This one goes out to Nicole George! A skilled baker, dog lover, and not to mention a sexy Italian (but secretly French); Ms. George showed me how to make a proper sponge cake (gluten free) from scratch.
I learned how to beat egg whites without an electric beater and whip egg yolks to a ribbon stage. We used the tiniest bit of Bob’s Red Mill All Purpose Gluten Free Baking Flour in our gluten free version of Julia Child’s Biscuit Au Beurre or better known as Butter Spongecake.

Adapted from Mastering The Art of French Cooking by Julia Child, Louisette Bertoholle, Simone Beck

Ingredients:
Round Cake pan
4 Tb melted butter

2/3 granulate sugar

4 egg yolks

2 tsp vanilla extract

4 egg whites

Pinch of salt

2 Tb granulated sugar

¼ cup Bob’s Red Mill Purpose Gluten Free Baking Flour

Directions:

Preheat oven to 350 Degrees
With the separated egg yolks in a medium size mixing bowl, add sugar in installments and whip with a medium whisk. Add vanilla and all 2/3 cups of sugar. Beat the yolks, sugar, and vanilla until they have lighten in color and the thicken mixture forms ribbon like trails. In a separate bowl, whip egg whites to a stiff peak. Add the 2 Tb of sugar and salt slowly.
Folding: add a scoop of the egg whites to the egg yolk and sugar mixture using the folding method. Sift the flour slowly into the mixture as well. Repeat until all egg whites, flour, and melted butter have been delicately folded into a partially blended batter.
Butter and dust the cake pan with GF flour.
Bake for 20 to 25 minutes, check with a knife to see if the cake is cooked.
Optional Frosting

Super light, not too sweet, and nice texture this cake was the best gluten free vanilla cake I have ever tasted, no joke.

 Unfrosted Cooling Cake                                       Added some cream cheese frosting. YUM

Bake with friends; enjoy each other’s company and EAT MORE CAKE!

Lots of Love and thanks to Nicole George!

- T

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Cauliflower Pizza Crust

Pizza is one of those foods that I miss the most when going gfree. It is also one of the trickier foods to perfect gluten free crust.
Thanks to the internet and other blogs I found a really good cauliflower pizza crust that is every bit satisfying as normal crispy pizza crust!

 I used Beth’s recipe from:
http://www.eat-drink-smile.com/

Great blog so check it out!
Recipe: http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html
I loaded my pizza with veggies and it was deliciously delightful J

Uncooked caulifower pizza crust

Nice and brown

Mmhh mushrooms and caramelized Onions.

Enjoy!

T

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