Tonight, dinner was chicken vegetable soup and a fresh loaf of GF focaccia. Inspiration came from a cookbook, but I adapted the recipe. The chicken soup was made from broth that I had been simmering all day. Last night I roasted a good-sized chicken, and used the bones and left over meat to prepare the soup today. (Here is a link to both a technique to doing this, as well as a discussion of the benefits of making bone broth.) About one hour before dinner, I strained the broth into a stock pot and added the leftover chicken (about 2 cups chopped), frozen corn, frozen green beans, and a chopped sweet potato and allowed it all to simmer. About 20 minutes before we ate, I added a handful of rice noodles. The focaccia came out very well. It was soft, chewy, and even a bit "springy", unusual in GF yeast breads (in my experience). It took about 10 minutes to put together, another 15 to rest and rise, and then less than 20 to bake. The original recipe called for topping it with black olives and fresh grated romano, which would be delicious in my opinion, but I opted to keep it slightly plain in order to please the palates of the kids. I made them guess if it was GF or not, and they couldn't tell - unusual with GF yeast bread recipes. It was a great side to round out the soup on a chilly fall evening after spending a few hours raking leaves. Lots of leaves. Ingredients 1 1/2 cups GF flour blend - I used King Arthur's this time. 1/2 tsp salt 1 packet yeast 1 tsp xantham gum (unless included in GF flour blend you are using) 1 Tbsp honey 1/2 cup warm water 1/4 cup olive oil 2 tsp minced garlic 1 tsp dried Italian seasoning (or basil and oregano) 1 egg 1/2 tsp vinegar (I used red wine vinegar, but any type will do) 1. Put flour, salt, yeast, and xantham gum in a mixing bowl. Combine. 2. Add remaining ingredients. Mix on medium speed using an electric mixer. 3. Using wet hands (you know what I mean if you've worked with GF dough at all), spread out on a well-greased cookie sheet. It should be about 1/2 inch thick when you are done. 4. Drizzle top with olive oil. Sprinkle with Parmesan or Romano cheese if desired. Let stand and "rest" for 15-20 minutes while oven preheats. 5. Bake in a 450 degree oven for 15-18 minutes, or until golden brown.
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I have found a GF bread recipe that is tasty, and enjoyed by both adults and children. I don't use any fancy grains in my GF baking because I have found that they are not well tolerated by various members of the family. So I adapt the GF recipes I find to rice flours and tapioca and potato starch. I have had a few failures, but some great successes. This is one of the successes. I find that if I bake 2 loaves once a week, it's enough for the whole week. This bread needs to be stored in the refrigerator in a sealed bag or airtight container. I recommend gently heating or toasting it before you eat it.
This is adapted from a recipe I found on Food.com called "Gluten Free White Bread". I have changed up the flour mixture a bit and left out a few ingredients. It comes out great every time, but you need to measure precisely and follow the directions. I use a Kitchen Aid stand mixer for beating the bread. I haven't tried any other methods, and can't vouch for how just stirring by hand might work. Ingredients: 1 cup brown rice flour 1/2 cup potato starch 1/2 cup tapioca starch 1 1/2 tsp xantham gum 1/2 tsp salt 2 Tbsp sugar 2 1/4 tsp (or 1 packet) active dry yeast 2 small eggs 3 Tbsp butter, softened 1 tsp vinegar (I use apple cider) 1 cup warm water 1. Combine all ingredients from flour to yeast and mix together. Set aside. 2. In a heavy duty mixer, beat the eggs and vinegar together. Add the butter and warm water. 3. Add the dry mix slowly to the wet mix with the mixer on low. 4. Turn mixer to high and beat for 4 minutes. The dough should have the consistency of a thick cake batter. It will not look or feel like regular bread dough. 5. Grease a loaf pan or 12 muffin tins (for rolls) with butter or olive oil. You can also drop it by large spoonfuls onto parchment paper to make about 6 "hamburger buns". Use a spatula to scrape the dough into the container. Using wet hands, smooth the top of the dough. This takes patience and a gentle touch. You may have to wet your hands more than once. 6. Cover and let rise for at least 40 minutes. Preheat oven to 375 degrees F. 7. Bake for 30 minutes for a loaf, 20 minutes for rolls. Should be lightly browned on top and sound hollow to the touch when tapped. Allow to cool for at least 20 minutes. |
AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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