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
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
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. Since 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
We did it! Success at last! After several more attempts trying to perfect that perfect chewiness and flavor of “real” bagels, we finally accomplished what we set out to do. Keep in mind, by no means did we bake every single day, we just don’t have that kind of time available. In the process of developing a recipe, we always only make a small fraction of the recipe for each trial, because seriously, how many bagels can anyone eat? There is also only so much room in our financial budget for the inevitable failures. Since we committed ourselves to achieving a perfect result that everyone would be thrilled with, we tried everything, including baking them without the water bath – that was a complete failure. In that version, we set out to boil them, but the dough completely dissolved and turned into porridge in the boiling water. Continue reading
Here we are – a day late with the latest TWD post. There were literally just not enough hours available this past week to pull this off on time. Our sincere apologies. Since this approach to bagels is a brand new one for us, it allowed us to experiment with a new take on a recipe, developing it and putting it through all the usual stages we demand of any recipe that ultimately gets our stamp of approval. Continue reading
When we first learned about this week’s recipe, excitement did not immediately set in. The first thought that came to mind was, oh my gosh, the dreaded fruit cake. You know the kind, the loaf that requires countless hours to prepare, and because of the ensuing guilt on the recipient’s part, gets re-gifted about ten times. Sad in a way, because the one preparing it, no doubt, has invested a lot of energy and love in preparing it, even if the one receiving it, does not share this enthusiasm. Continue reading
It is almost not fair to participate in this particular challenge. Baking bread gluten free is an entirely different ball game, and no matter how hard we try, we will never be able to exactly duplicate whole wheat bread. You can come pretty close, with a lot of tweaking. It is so easy baking regular gluten rich bread by comparison. We remember – at one point – in what now seems like a long time ago, we baked wheat/spelt bread regularly and loved it. It just didn’t love us back. We are not complaining, however, finding out what you are highly allergic to is definitely a good thing.
Over the past several years, we’ve had many failures and also great successes, in the process of converting our many family recipes into gluten free ones. It is in that spirit, that we decided to give today’s recipe a try. Perhaps, it will encourage others not to give up, and realize that there are often many steps involved in the perfection of a recipe. Continue reading