Category: Recipes

Black Olive and Honey g-f Bread Loaf

Source: Voraciously from Washington Post

Black Olive and Honey Gluten-Free Bread

Active: 35 mins Total: 3 hours 20 mins Servings: 8 to 10

Cookbook author Aran Goyoaga

Source: Washington Post

For a simple loaf, omit the olives and caraway seeds.

Add chopped walnuts in place of the olives, and substitute any kind of seed for the caraway, if you like.

If you are avoiding added sugar, you can also omit the honey.

NOTE: It’s essential to let the bread cool completely before slicing, otherwise it will have a gummy crumb.

You can double the recipe for a taller loaf, but make sure not to over-proof the dough.

Add 10 minutes to the last phase of baking time.

Storage: The bread keeps best at room temperature wrapped in a clean kitchen towel or parchment paper for up to 3 days.

Where to buy: Superfine brown rice flour is available online; look for Anthony’s or Authentic Foods brands for best results. Do not purchase regular brown rice flour, as it’s not the same. Psyllium husk powder, sorghum flour and tapioca starch (sometimes known as tapioca flour) are available online.

Make ahead: The bread needs to cool completely, ideally overnight, before being sliced.

Ingredients

1 t extra-virgin olive oil, for greasing

3/4 c (105 grams) superfine brown rice flour, plus more for dusting

1 2/3 c (400 grams) filtered water, heated to 110 degrees

1 T (25 grams) honey

2 t (8 grams) active dry yeast

4 t (15 grams) psyllium husk powder

3/4 c (105 grams) sorghum flour

3/4 c (90 grams) tapioca starch

1 T caraway seeds (optional)

1 1/2 t kosher salt

3/4 c (90 grams) pitted black olives, such as Kalamata or oil-cured, roughly chopped (optional)

1 T apple cider vinegar

Method

  • Brush the bottom and sides of a 9-by-4-inch loaf pan with the olive oil.

Dust the inside with brown rice flour.

In a medium bowl, whisk together the water, honey and yeast.

Set aside to proof for 10 minutes.

Whisk in the psyllium powder, and let it gel for 5 to 10 minutes.

  • While the yeast mixture is gelling, in the bowl of a stand mixer, whisk together the brown rice flour, sorghum flour, tapioca starch, caraway seeds, if using, and salt.

Add the olives, apple cider vinegar and the yeast mixture to the bowl.

Lock the bowl in the base of the stand mixer and attach the dough hook.

Mix on medium speed until a moist and loose dough forms, 2 to 3 minutes.

The dough will be sticky and shaggy.

  • Dust a work surface with brown rice flour and turn the dough out onto it.

Knead the dough a couple of times, shaping it into a loose log about 9 inches long.

Gently transfer the dough to the loaf pan.

Cover with a clean linen towel or plastic wrap and set aside to proof at room temperature until doubled, 30 minutes to 1 hour.

  • Position a baking rack in the middle of the oven and preheat to 425 degrees.

Dust the top of the dough with some brown rice flour.

Bake the bread for 1 hour.

Carefully, turn the bread out of the pan, and place it directly on the oven rack.

Bake for an additional 45 minutes, or until the bread sounds hollow on the bottom when tapped. Transfer the bread to a wire rack and let cool completely before cutting.

Nutrition Calories: 140; Total Fat: 3 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 330 mg; Carbohydrates: 28 g; Dietary Fiber: 2 g; Sugars: 3 g; Protein: 2 g

Cocoa Applesauce Muffins

I had no baking powder. What to do? Found this recipe and with a few modifications had a moist and tasty muffin. Added the frosting and it was a cupcake!

Ingredients
  • 1/4 cup cocoa
  • 1/4 cup vegetable oil
  • 1 cup unsweetened applesauce
  • 1 egg beaten
  • 1 1/4 cups GF flour blend
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/2 cup nuts chopped, optional
Instructions
  • Preheat oven to 400°F.
  • Grease bottom only of muffin cups or use paper liners. The 2 1/2 inch diameter size will make 12 muffins.
  • In a small bowl, combine the cocoa and oil, stirring until smooth.
  • Add the applesauce and egg, blending well.
  • Combine the flour, sugar, baking soda, salt and cinnamon together.
  • Stir in the applesauce mixture and optional nuts, just until dry ingredients are moistened.
  • Fill the muffin cups 2/3 full.
  • Bake 20 minutes.
Notes

Used Bob’s Red Mill 1 to 1 GF Baking Flour.  Omitted the nuts. 

Irish Soda Bread

Submitted to us from our friend Carolyn and adapted from The Sweeter Side of Amy’s Bread by Amy Scherber.

Ingredients:
  • 1 c buttermilk
  • 1 xlarge egg
  • ¾ t baking soda
  • 2 c G-F flour blend
  • 1 t xanthan gum
  • 3 T light brown sugar
  • ½ t baking powder
  • ½ t salt
  • 2 T butter-unsalted
  • ½ c currants or raisins
  • 1 ½ t caraway seeds

Note:  if the flour blend has xanthan gum do not add.

Method:

Preheat oven to 400F

Prepare baking sheet with lightly oiled parchment or use a silicone baking mat

In a medium bowl, combine the buttermilk, eggs and baking soda and set aside.

In the bowl of a food processor combine the flour, xanthan gum, sugar, baking powder and salt.

Pulse several times to combine the dry ingredients then add the butter while continuing to pulse to create pea sized butter/flour bits.

Transfer the flour mixture to a large bowl.

Add the dried fruit and caraway seeds to the flour mixture and combine evenly.

Add the buttermilk mixture to the flour folding the dry flour to the liquid buttermilk mixtures – the dough will be very thick.

Using a rubber spatula and wet hands, shape the dough into a ball and transfer to the baking sheet.

Using a sharp knife, score the dough into 5 sections. 

Lightly dust the loaf with additional flour.

Bake for 45 -55 minutes until the bread is baked thru – internal temp of finished bread is 200 F – use foil to tent the bread if it is becoming too dark too quickly. 

Holiday Baking Treats

Thumbprint Cookies …..source – King Arthur GF Flour Blend

Made these today. They came out great!

Ingredients: 1 c butter, 1/2 c sugar, 1/2 c brown sugar, 2 eggs – separated, 1 t vanilla, 1/2 c nut meal (I used pecan), 2 1/2 c – 3 c gf flour, 1 c ground nuts (again, used pecans), preserves or jelly for filling.

Method: In a large bowl beat the butter and sugars until creamy. Add the egg yolks, vanilla and salt.

In a medium bowl combine the minimum measure of flour and the nut meal. If the dough seems too sticky add additional flour a few tablespoons at a time until the dough is no longer sticky but the flours are combined and the dough is workable.

Chill the dough for 1 hour or longer ( I held mine overnight). Refrigerate the egg whites until ready to use.

Remove the chilled dough from the refrigerator and allow to rest at room temperature for half an hour. I cut mine into cubes to allow it to soften faster. Allow the egg whites to come to room temp. Preheat oven to 350 degrees. Line baking sheets with parchment.

Form the dough into balls. When the dough is formed whisk the egg whites to foamy. Roll the dough balls in the egg whites followed by the ground nuts. Place the dough balls 2 inches apart on the baking sheet. Press into the center of each ball to create an imprint. Bake the cookies for 10 minutes. Turn the tray and continue to bake for 3 – 6 additional minutes. Centers of the cookies should look dry. Remove the baking sheets from the oven, transfer the parchment paper with the cookies to a cooling rack. Allow to cool before filling the centers. If the center of the cookie has puffed and closed up the imprint use the end of a butter knife to repress the imprint. After the cookies are cooled drop a 1/2 t to 3/4 t of jam/preserves/jelly (I used pineapple and plum preserves) to the center imprint. Cookies can be drizzled with decorator frosting or powdered sugar to serve.

Yield: about 30 cookies

Pizzelles

6 eggs
3 1/2 cups GF Flour (I used Betty Hagman’s)
1 1/2 cups sugar
2 Tbsp vanilla or anise
1 cup margarine melted (do not use more or substitute oil)
or 1/2 butter & 1/2 Margarine
4 tsp. baking powder

Beat eggs, adding sugar gradually, Beat until smooth.

Add cooled margarine and vanilla or anise.

Sift flour and baking power.

Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.

Bake in Pizzelle baker.

Makes about 60 pizzelles.

Variation: Pizzelles with nuts. Finely chop one cup of walnuts or pecans. 
Blend into Classic Pizelle dough. 

Spray pizzelle maker to prevent sticking.
Check timing on 1st few they go fast.