This first photo is my first try with a no gluten recipe. Not bad! Today I have posted four recipes: a no gluten bread, a sprouted bread, rye and Nic's Crackers - a recipe that came to me through the grapevine all the way from New Zealand! Nic, if you are listening "Thank you!!"
Run all the way to the bottom to see what I will be posting tomorrow - the final recipes for stolen, candied fruit and pizza.
cups Bob’s Red Mill blended all-purpose no-gluten flour
teaspoons xanthan gum
½ teaspoons tragacanth powder
½ teaspoons gelatin
½ cups water
tablespoons melted butter
tiny splash of white vinegar
½ teaspoons yeast granules, dissolved in ¼ cup water with a teaspoon Bob’s Red
for greasing pan
Blend flour, xanthan powder,
tragacanth powder, gelatin and salt in a bowl.
Blend water, eggs, melted butter and
honey in a mixer until well combined.
Add flour mixer slowly to the liquid
mixture, mixing well between additions. After the first addition add the yeast
Once all the flour has been added,
beat the batter on med-high for 4 to five minutes. It will have lightened
slightly in colour.
Meanwhile, grease and flour a 8 by 4
Scrape the batter into the loaf pan,
cover and let rest/rise for one hour in a warmish, draft-less spot in the
Bake at 375 for one hour. Cover the
loaf with foil half way through baking.
Allow the bread to cool before
The recipe online was kind of confusing,
(so of course I decided to use it!)not to mention I didn’t have guar guar gum.
So I substituted tragacanth for it. We will see what happens. Both seem to be
used to provide structure – although the tragacanth gum I usually use for my
pastillage, so it isn’t cooked.
am assuming all these gums are the structural substitute for gluten. They guar
gum is legume based, while the tagacanth, while derived from a plant, is made
from sap. Xanthan powder is derived from the fermentation of sucrose, fructose
and lactose and is used as a stabilizer – it holds other ingredients in place
or suspension. I guess this is to address the potential for the ingredients to
separate during the rising and baking process.
We shall see how my substitutions go.
The substitutions went just fine. The
bread has a very fine texture, small bubbles and a moist, kind of spongy crumb.
It doesn’t bounce back like gluten bread, hence the spongy rather than springy
description. Not at all bad … there is a distinct legume-y kind of smell to it,
although no one else mentioned it in the family.
So, I tried making it with rice flour....I'll talk about that on the show!
this one did not turn out as well as my last one….I think the starter is not
vigorous enough yet. We will slice it thin and spread it with sweet butter and
it will still taste lovely. I am going to assume that if you make this recipe
you have already made a starter. It doesn’t have to be 100% rye starter, you
can use the recipe for a standard starter.
Poolish (overnight batter)
ml boiled water – cooled to body temperature
cup rye flour
ml rye starter
ml honey (just over a 1/3rd of a cup)
¾ cup rye flour
½ teaspoon ground cardamom
of one orange, minced
Butter and flour a 7 inch square pan.
Combine rye polish, starter, honey
Stir in flour, salt, cardamom and
Pour the batter into prepared pan,
smooth the surface. Cover and let rise 5 to 6 hours.
Bake the loaf, covered with foil, for
1 hour at 375. Remove the cover and bake for 30 minutes more.
Cool, wrap and let sit 2 days before
one and a half days before baking:
3 cups of wheat berries 8 to 12 hours in tepid water (overnight). Drain, place
in a colander lined with cotton cloth (no lint-ish fabric) or fine mesh fabric,
cover with plate and set aside on another plate for 8 hours. Rinse with tepid
water, cover and set aside again for 8 hours. Rinse and look carefully at the
sprouts. You want them to just start sprouting for bread making. If they
haven’t started by now, rinse again, set aside covered for 4 more hours and
check again. Keep checking regularly until you see the little white sprout.
cups soaked, sprouted wheat berries
cup tepid water
½ teaspoon granulated yeast
2 tablespoons water
Grind soaked wheat berries in the
food processor. This can take approximately 3 to 5 minutes.
When the grains are approximately ½
ground, (you will see the berries will be broken in half), add the yeast
Continue blending. Add one or two
tablespoons water to help grind and create a dough. This addition of water is
dependent on how wet the wheat berries were when they were put into the food
process. Grind the berries until a sticky, chunky coarse paste is formed that
spins into a ball. Continue processing for a few more moments – the ball can
break back down to spread to the sides, but when it does, stop processing the
Turn into an ungreased bowl, let
rest/rise for an hour and a half.
After the first rise, press the dough
down, knead briefly (about 6 turns) working some more air into the dough. Shape
into a round, place on a sheet of parchment set upon a bread/pizza peel or flat
cookie sheet. Cover and let rise one to one and a half hours, or until when
pressed with one finger, the dough bounces back slowly.
Meanwhile, preheat the oven to 375.
Bake the risen bread for one hour.
1 ½ cups flour
1 tablespoon black sesame
1 tablespoon white sesame
1 teaspoon dried Italian herb
mix, or oregano (or one tablespoon fresh oregano, minced)
1 teaspoon salt
¼ cup olive oil
1 teaspoon sesame oil
½ cup water
Mix flour, sesame seeds, herbs and
salt together in a bowl.
Combine oils and water, add to dry
ingredients, stir to combine well.
Divide the dough into four. Roll each
piece into a ball, then start rolling out at thin as you can on a lightly
floured surface. You can roll these crackers about as thick as a sesame seed.
Cut into squares, bake at 325 for 15 to 20 minutes. The crackers will be golden
brown when ready.
|Pear and blue cheese with caramelized onions|
|Stolen with marzipan filling and homemade candied fruit|