Savory Brioche Pockets

Savory Brioche Pockets

As promised last week, here is our gluten free version of the savory brioche pockets. They were easier to make than originally thought, but required an additional 10 tablespoons of flour to achieve the right consistency described in the book. Our trusted old stand mixer ended its life during the creation of our last cook book, and we have not been able to replace it since, holding out hope for a pro KitchenAid. But it turns out, with a little effort, one can make this recipe using an ordinary hand mixer. Maybe we can credit the blend of gluten free flours for allowing this, a heavier wheat dough might not cut it. In all fairness, we did not have to run the mixer for the 15 plus minutes suggested in the book. We managed to achieve the desired results in about 10 minutes, with the mixer running warm, but still alive. Continue reading

Rustic Potato Loaves

Rustic Potato Loaves

Better late than never. We didn’t have enough time to make this bread and develop it like we usually do with a new and unfamiliar recipe. As a result, this is a work in progress. The only alterations we made to the original recipe, were the addition of one egg and the gluten free flour substitutions. We also cut the recipe in half, making only one loaf. Honestly, while the taste was great, we would have liked to see this bread rise much higher and have a lighter consistency. However, we liked the recipe enough to give it a couple more tries, using a different combination of gluten free flours. Continue reading

Focaccia

Focaccia

Italian breads seem to be a recurrent theme with the TWD group over the last couple of months. First pizza, now focaccia. Not that we are complaining. Going back to our gluten eating days, we did enjoy focaccia on occasion, in fact, while living in Montana, a local health conscious baker, built his own wood fired oven, in order to do justice making some of the old style, rustic European breads. A lot of his breads were sourdough based, and focaccia was no exception. Usually only available on a weekend, unless you placed a special order, these specialty breads would disappear as soon as they emerged from the oven. ┬áSince not everyone in our household shares our personal love for Italian food, focaccia is generally not at the top of the list, when baking bread. We do love a challenge, and never having tried focaccia gluten free before, we felt we couldn’t pass up this opportunity. Continue reading