Bread

Gluten Free Rustic Sourdough Bread

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I started a sourdough starter about 2 weeks ago with the idea of making english muffins. Of course I ended up making a bread loaf instead. And with no self control my kids and I devoured 1/2 the loaf in one sitting with a lot of butter and honey.

Gluten Free Sourdough Bread | Small Town Living in Nevada

Ingredients:

  • 1-1/4 cup gluten free sourdough starter
  • 1 cup water
  • 1 Tablespoon sugar
  • 1-1/2 teaspoon salt
  • 2-1/2 cups gluten free flour
  • 1 tsp instant yeast

Directions

Combine all of the ingredients, kneading to form a smooth dough in a Stand Mixer with a dough hook. It will look more like pancake batter.

Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, 2 hrs.

Preheat the oven to 425°F.

Spray the loaf with lukewarm water.

Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.

Bake the bread for 30-40 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.

Gluten Free Sourdough Bread

I made Gluten Free Pasta Dough to ring in the New Year

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Gluten Free Ravioli | Small Town Living in Nevada

Spinach and Meat Ravioli topped with Butternut Squash Sauce paired with a Caesar Salad and Gluten Free Garlic Bread

Of all the foods that I miss out on eating since being gluten intolerant, I miss eating Raviolis. Being from a loud, obnoxious Italian family — I grew up eating a lot of pastas and ravioli. Now, honestly I have never been a spaghetti kinda person and I am not a huge fan of Tomato Sauce. LOL, I can remember my Grandmother yelling at me “What kinda Italian are you? That you don’t like Tomato Sauce!!” It isn’t that I really dislike Tomato Sauce — I just can’t eat it with out feeling like my stomach is a ball of acid and will burn a hole through my stomach and esophagus. So I try to stay away from it to avoid my stomach issues.

Anyhow, to get back on track — I decided that I was going to finally tackle making a really good pasta dough so I could make my family and I raviolis. I actually converted my grandmother’s pasta dough recipe to Gluten Free and have to say it came out pretty good.

My husband loves Butternut Pasta Sauce and he actually made a fresh batch of sauce to go with our raviolis.

He skipped the roasting of the butternut squash and just boiled it and said he felt that was easier than roasting it in the oven.

And my mother made my grandmothers ground turkey and spinach filling to stuff the raviolis with! So the whole process from making the dough to filling the raviolis took a good 2+ hours and we ended up making 125 raviolis. But I actually used 10 cups of my Gluten Free Flour blend (my own mixture of Brown Rice Flour and Tapioca Flour).

I used my pasta dough roller to roll out the dough then I used a medium sized biscuit cutter to cut out circles of dough to fill the raviolis and then pinched off to seal.

My kids had a blast helping make the raviolis — it was like a production line at the table — but could had taken an hour longer if I didn’t have the help!

Ravioli

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Gluten Free Sourdough Starter

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I am gonna try making gluten free sourdough bread – basically give it a whirl. And the first thing I am doing is making a Sourdough Starter!

Gluten Free Sourdough Starter | Small Town Living in Nevada

Gluten-free sourdough starter can be made in as little as seven days using gluten-free flour, water and a medium-sized bowl.

Combine 2 ingredients….

1/2 cup of flour (whatever gluten-free flour or blend you like)
1/2 cup of bottled water into the bowl

Whisk until smooth and cover with a plate or lid, leaving approximately 1/2″ gap for air to circulate.

At least twice a day for the next six days, at regular intervals, add 1/2 cup of flour and 1/2 cup of bottled water to the existing starter. This is called feeding the starter.

Gluten Free Pumpkin French Toast Casserole

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Gluten free Pumpkin French Toast Casserole

Last night before bed I put together a Pumpkin French Toast Casserole …. Got up early around 7:30am stuck it in the oven for an hour and went back to bed til the oven timer went off. This is what our Sunday breakfast looked like!

INGREDIENTS
  • 1 loaf of Gluten Free Bread ( I used Udi’s )
  • 7 large eggs
  • 2 cups whipping cream
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1 tbsp sugar
  • 4 tablespoons brown sugar for topping
  • Pecans for topping
INSTRUCTIONS
  1. In a large bowl, whisk together eggs, cream, vanilla, pumpkin puree, vanilla and pie spice until well combined.
  2. Lay your first layer of bread slices down to a fill a lightly greased 9×13 baking dish quite full.
  3. Pour 1/2 of the egg mixture over bread until it’s all soaked and mostly covered.
  4. Lay your second layer of bread slices down then pour the remainder of the egg mixture over the bread.
  5. Sprinkle brown sugar and pecans on top.
  6. Cover and refrigerate over night.
  7. In the morning, place into the oven and turn to 350º F, uncovered (don’t preheat oven). Bake for 60 minutes or until golden brown and no longer wet.
  8. Serve immediately with your choice topping – maple syrup, honey or even agave nectar.

Gluten Free Double Dark Chocolate Zucchini Bread

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Even though October is on its way out I am still getting zucchini in my garden which is something odd since september is usually the cut off before the freeze hits. Nevertheless, I needed to come up with something different and thought Chocolate Zucchini Bread would be the zing we needed. ZucchiniBread_Chocolate

Gluten Free Double Dark Chocolate Zucchini Bread

Ingredients 1-1/2 cups Gluten-Free Flour mix 1/2 cup Hershey’s Cocoa powder – 100% Cacao Special Dark 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon xanthan gum 1/2 cup brown sugar 1/4 cup granulated sugar 3 extra-large eggs 2/3 cup cooking oil 1 teaspoon vanilla extract 1-1/2 cups to 2 cups shredded zucchini 1-1/3 cups dark chocolate chips Preheat oven to 350º F.  Grease a loaf pan. In a medium bowl, mix together flour, cocoa powder, baking powder, baking soda, xanthan gum and salt. In another bowl mix together vanilla, eggs, brown sugar, zucchini and granulated sugar. Mix until well combined.  Add flour mixture and mix until combined.  Fold in chocolate chips. Scrape batter into the loaf pan and smooth top.  Bake for 1 hour or until a toothpick comes out clean or with just a few crumbs on it. Cool in pan for 5 minutes and then turn out onto a wire rack to cool completely.

Gluten Free Stromboli

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Last night I made Stromboli for dinner. Is a type of turnover filled with various cheeses, typically mozzarella, Italian meats and / or vegetables. The dough traditionally used is Italian bread dough or pizza dough that is rolled into a cylindrical shape and then baked. For mine, the dough was a little sticky and I didn’t get that perfect cylindrical shape. Nevertheless, it came out really tasty.

stromboli1

INGREDIENTS:

Homemade Pizza Dough ( I used Hodgson mill gluten free pizza crust mix )
Mozzarella Cheese, grated
6 slices Provolone Cheese
8 Ham slices
1/2 cup Turkey Italian Sausage, crumbled
3 tablespoons freshly grated Parmesan Cheese
4 ounce can of mushrooms
Olive Oil
Salt

DIRECTIONS:

Preheat your oven to 450º F .

stromboli2On a lightly floured sandstone used roll the dough out to a large rectangle.

Sprinkle the Parmesan Cheese over 3/4 of the pizza dough leaving borders on all sides of the dough.

Layer your Provolone Cheese, Ham, Sausage and Mushrooms, then top with the shredded Mozzarella Cheese.

Fold over the sides then roll the dough 1/3 of the way. Grab the other side of the parchment and fold it over the rest of the way. Position the Stromboli seam-side down.

stromboli3Brush the entire roll with olive oil and make diagonal slits for venting. Sprinkle with salt and bake for 25 minutes or until golden brown.

Remove and allow the stromboli to cool for 5 minutes before slicing 1 to 2 inch strips.

Serve with pizza sauce for dunking.

stromboli4

Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread

This is a super-moist quick bread packed with flavor especially with mini chocolate chips added.

  • 1 cup vegetable oil
  • 2-2/3 cups granulated sugar
  • 4 large eggs
  • 2 cups (or one 15-ounce can) pumpkin
  • 3-1/3 cups Gluten Free Flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2/3 cup mini chocolate chips, optional

Directions

1) Preheat the oven to 350°F. Lightly grease two loaf pans

2) In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.

3) Add the flour, baking powder, baking soda, xanthan gum, salt, nutmeg, chocolate chips and vanilla, stirring to combine.

4) Spoon the batter into the prepared pans. Sprinklethe tops of the loaves with coarse sparkling sugar, if desired.

5) Bake the bread for 75 minutes, or until a toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.

6) Remove the bread from the oven, and cool it on a rack.

Yield: 2 loaves.

adapted from http://www.kingarthurflour.com

Pumpkin Muffins (just like eating a cupcake)

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With fall in the air — and pumpkins ripening on the vine in my backyard — it makes me think of making pumpkin muffins. Add a little cream cheese frosting and you are in heaven!

PumpkinMuffins

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To give your gluten free baking the extra protein and bounce it needs….

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I was having a great conversation with a friend of mine this morning about adding protein powder to gluten free baking to give her bread more fluff, bounce, etc. This comes from my findings awhile back when my husband wanted me to listen to a Science Friday segment on Baking Bread by a American Test Kitchen Chef.

Of the whole segment about 3 minutes were dedicated to Gluten Free Baking. And what I learned was amazing. It stated that wheat flour is spongy because of the “protein content” and that Gluten Free Flours lack that amount of protein.

As an example:

Protein Content: Wheat flour contains slightly more protein than rice flour, with 16 grams per cup, compared to 9 grams per cup in rice flour. Wheat flour contains a protein called gluten and rice flour does not contain that gluten at all. (info researched from http://www.livestrong.com).

To help add extra protein to your Gluten Free Flours it was recommended to to build your flour protein up by adding gluten free unflavored protein powder, eggs or even milk powders including buttermilk powder.

So the next time you make bread — just add a little extra protein and see the difference!