Gluten-Free Sourdough Bread
MAKES 1 LOAF
If you’re longing for a good, gluten-free sourdough bread, this recipe is for you. It’s naturally egg free and can be made dairy free, too. (Just use coconut milk for the sourdough starter.) Yes, it takes a few days to get the sourdough starter going—but it’s not a lot of work. So before you say “it’s too much," think again. Fresh sourdough bread is well worth the time.
3 cups all-purpose gluten-free flour blend of choice
2 teaspoons xanthan gum
¼ teaspoon cream of tartar
¼ cup sugar
1½ teaspoons kosher salt
2 teaspoons active dry yeast
1 cup “fed” Sourdough Starter
3 tablespoons unsalted butter or dairy-free butter replacement, melted and cooled
1½ cups warm milk or milk of choice (about 100°F)
1. Generously grease a 9x5-inch loaf pan. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, xanthan gum, cream of tartar, sugar, salt and yeast to combine. Add Sourdough Starter and butter and mix to combine.
3. With the mixer on low, pour in the milk in a slow, steady stream. Once the flour has begun to incorporate the liquids, beat the ingredients on at least medium speed for 4 to 6 minutes. The dough will be pretty sticky—thicker than cake batter, not quite as thick as cookie dough. Scrape the dough into the greased loaf pan and smooth the top with wet hands.
4. Allow the dough to rise in a warm, humid place for 30 to 45 minutes or until it has about doubled in size. (In a colder, drier environment, this will take longer. If the environment is warm and humid, it may take less time.) While the dough is rising, preheat the oven to 400°F.
5. Bake the loaf in preheated oven for 40 to 45 minutes or until a nice, golden brown crust has formed on top.
Each serving contains 170 calories, 3g total fat, 2g saturated fat, 0g trans fat, 8mg cholesterol, 231mg sodium, 31g carbohydrate, 1g fiber, 3g protein.
Gluten Free Soft Pretzels
I tried several different flour mixtures to get this one right. Every time Shawn and I go to the local mall, we crave Annie's Pretzels. How could you not? The smell of those soft pretzels when you walk by gets your attention like a slap in the face.
These turned out great. Salty, chewy, giant soft pretzels. Just like I remember. They were easier to make than I thought too, which is a bonus.
The flavor of soft pretzels comes from 3 sources. Butter, the baking soda/salt bath, and yeast. These are the three flavors that when combined are irresistible.
1 packet of Active Dry Yeast
1/2 cup Potato Starch (not potato flour)
1/2 cup Corn Starch
1/2 cup Tapioca Flour
1 cup Glutinous Rice Flour (sweet rice)
1/2 cup Sweet White Sorghum Flour
2 teaspoons Guar Gum
1 cup warm water
1/4 teaspoon sea salt
2 teaspoons sugar
2 tablespoons unsalted sweat cream butter (softened)
1 tablespoon Clover Honey
2 tablespoons Extra Virgin Olive Oil
Alkaline Bath Ingredients
1/4 cup baking soda
3 tablespoons sea salt
4 cups water
Begin by whisking together the flours, starches, 1/4 teaspoon salt, 1 teaspoon sugar, and the guar gum until thoroughly mixed together. Make a well in the center for the liquid ingredients.
Mix the yeast, 1 teaspoon of sugar, and 1/4 cup of warm water together and set in a warm place to proof the yeast.
Pour the yeast mixture, 3/4 cup warm water, the butter, the honey, and the olive oil into the well you made in the flour mixture and begin mixing together using the dough hooks of your stand mixer.
This mixing will take a long time and will not completely incorporate all the wet into the dry. You end up with a crumbly mixture like this.
Begin working/kneading the dough into a solid ball with your hands.
Continue working/kneading the dough in your hands until it is a smooth ball. Spray a large glass bowl with Crisco Olive Oil nonstick spray. Place the dough ball in the bowl and spray the dough ball so it's coated with olive oil. Cover the bowl in plastic wrap and let sit for about an hour. (it will swell to almost double its original size.
Remove from the oiled bowl after about an hour. Divide the dough ball in half, then half again, then again. Continue dividing the dough until you have 8 approximately equal balls.
Begin with one of the balls, and knead it in your hands until it becomes smooth and pliable. The guar gum and yeast combination will become very pliable if warmly kneaded in small portions. Do not rush this step. Once the dough is "doughy", roll between the hands at first then on the worksurface. Keeping your fingers together at first, begin rolling into a rope while gently pressing down and slowly spreading fingers apart to elongate the rope. (if you can't get it right, ask your kids to help. I am sure they do this in school with play-dough and or clay.)
Roll out to approximately 12 - 18 inches long. Grasp the ends and bring together, twist, and press ends into a side to make the pretzel shape. (notice the one pictured below was not kneaded long enough, so it cracked and tore.)
After you have made all of your pretzels, bring the alkaline bath to a boil. Using a slotted spoon, place each pretzel into the boiling bath for approximately 1 minute. It will swell slightly and change color to a pale yellow.
Place each pretzel straight from the bath onto a cookie sheet that you sprayed with the Crisco Olive Oil nonstick spray. Sprinkle with pretzel salt. Bake for 12 minutes in a 350 degree oven. Cool on a wire rack, but serve warm.
Instead of making the pretzel shape, I wrapped some hotdogs for dinner, and prepared them the same way. (notice in the photo, there are 4 yellowish, and 2 white. The yellowish ones were boiled in the alkaline bath)
Absolutely a delicious part of any meal.
***This recipe makes 8 large soft pretzels. I do not know how long they store for or how well they hold up in storage because we ate them right away.
Recipe reprinted with permission from Gluten-Free on a Shoestring by Nicole Hunn. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
Wednesday, October 26, 2011
Halloween trick your child will have no trouble pulling off--turning a ripe banana into a Halloween treat.
Remove any stringy fibers from the peeled banana, then cut it in half widthwise. Push a Popsicle stick into each half through the cut end, then cover each pop with plastic wrap and freeze until firm (about 3 hours).
Next, place a 1.5-ounce piece of white chocolate candy in a microwave-safe bowl and cook on high until melted (it generally takes about 1 minute). With a butter knife, spread the melted white chocolate on the frozen banana halves.
Set the pops on a waxed-paper-covered dish. Press on candies or currants for eyes and mouths and return the pops to the freezer until ready to serve. Makes 2.
Combine the taste of cheese pizza with the look of candy corn and--abracadabra!--you've got one crowd-pleasing snack.
1. Heat the oven to 450º.
2. Cut two small round prebaked pizza crusts into wedges that resemble the shape of candy corn. Top each wedge with rows of white, orange, and yellowish cheeses, as shown.
3. Bake the wedges on a cookie sheet for 8 to 10 m
Mini Caramel Apples
Bite-size versions of the fall fair treat, these tiny "caramel" apples are a great party snack.
4-inch lollipop sticks
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups
First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.
Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set.
If you plan on using caramel with these apples you will find that caramel does not like wet surfaces to remedy that problem try dipping the apples in a candy coating first (any flavor you like, chocolate, vanilla, peanut butter, , chill in refrigerator then coat with Caramel and your favorite candies.
Caramel Apple Monsters
1 14-ounce bag individually wrapped caramel candies (about 50)
2 tablespoons milk
4 to 6 medium apples (see guide, page 123)
Place the unwrapped caramels in a shallow microwave-safe bowl.
Mix in the milk and microwave on high for 2 minutes, stirring after 1 minute (the caramels will keep their shape as they soften, so be sure to stir them).
When the caramels are melted, remove the dish from the microwave with pot holders and stir the sauce until smooth. Set aside to cool slightly.
To thoroughly coat an apple, roll it in the caramel sauce, then hold it upright so the sauce slides down the sides.
Generously butter a baking sheet. Twist off the apple stems and spear each fruit with a craft stick.
Roll one apple in the caramel sauce until it's thoroughly coated. Place it, stick pointing up, on the baking sheet.
Working quickly, coat the remaining apples in the caramel sauce. The caramel coating will be gooey, so refrigerate the apple for 15 minutes or until the caramel is slightly hardened.
Holding the apple by the stick, use candy to turn it into a monster.
Refrigerate again until the caramel is hardened and the candy is set. Makes 4 to 6.
*Taken from familyfun.com
Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.
If you're not going to serve them right away, baste the apples with orange juice to keep them from browning.
Have a nice Haloween day/night!