Gluten free Asiago Bagels

1 cup warm water

1 1/2 tsp dry active yeast

1 tsp sugar

2 tbsp oil light flavor

2 tbsp apple cider vinegar

DRY INGREDIENTS:

2/3 cup superfine brown rice flour

2/3 cup asiago fine grated

2/3 cup white rice flour

1/3 cup tapioca starch

1/3 cup potato starch

3 Tbsp ground psyllium

1 tsp guar gum or xanthan

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Proof the yeast by mixing it into the lukewarm water with the sugar and allow it to froth for 10 minutes.

In a large mixing bowl with together the dry ingredients.

Make a well in the dry ingredients and stir in the yeast and remaining wet ingredients.

Spray your hands with cooking oil and roll out into 6 balls cutting with a bagel cutter.

Line baking sheet with parchment paper and dust with sorghum or cornmeal.

Allow the bagels to sit on the pan and rest for 20 to 30 minutes.

Preheat your oven to 375 degrees.

Before placing the bagel pan in the oven spray the tops with cooking oil, sprinkle with cheese and push into the dough slightly.

Cook the bagel for 20-30 minutes depending on your oven. One side of the bagel will be toasted and the other will be a softer golden consistency. For a more even brown coloring, flip them and rotate the pan halfway through cooking time. If your oven has convection bake switching to convection and cooking an additional 10 minutes will lead to a nice golden top.

Cut all bagels with a serrated knife and allow them to cool on pan. They will be slightly doughy inside after baking. They will toast perfectly in your toaster. Garnish with cream cheese or topping of your choice.

Advertisements

Brazilian chebe rolls

This is such a versatile dough, it can be made into small or large rolls, pizza crust or desserts.

2/3 cup +2 tbsp milk

1 1/2 tbsp unsalted butter

1/2 cup of oil, (I used olive oil)

12 oz (3 cups) weighed Tapioca starch

1/4 tsp baking powder

2 tsp kosher salt

2 lg eggs, room temperature

3 1/2 oz. Pecorino cheese, finely shredded (asiago)

3 1/2 oz. Parmesan cheese, finely shredded

Egg Wash:

1 egg

1 tsp water

1/4 tsp kosher salt

Start with 12 oz. of tapioca. It’s often difficult to get a true cup measurement because tapioca is so lightweight it’s hard to get a true cup measurement for it.

Put tapioca starch, baking powder, and kosher salt in a mixer bowl. Mix together until incorporated.

Heat on stovetop 2/3+ 2 tbsp milk in pot with butter and oil. Bring to boil and pour directly into mixer bowl while very hot. The steam will help create a glutinous texture to the bread. Continue mixing with a beater attachment until it begins to look like frosting. Incorporate eggs one at a time until well mixed in. Add in cheese one the mixture looks like frosting. At this point, you will have an extremely sticky gooey dough that needs to be chilled and allowed to rest for approximately 2 hours.

Preheat the oven to 450° then drop down to 375° once you are ready to put the rolls in the oven.

Line a pan with parchment paper and use two baking sheets stacked on top of each other. This will prevent the bottoms from burning and provide an even heat throughout the cooking process.

Divide the dough into donut size or 8 rolls. Wetting hands with water wwhile rolling will help with the stickiness of this dough.

Roll them like meatballs and place on the parchment paper on top of your double stacked pans.

Use the egg wash on top of the rolls before putting into the oven.

Drop temperature down to 375° and put in oven for 20 minutes. Spin the pan around and cook for 20 more minutes. 40 minutes total.

Cool for 5 minutes before eating.

Makes some wonderfully light rolls.

Awesome sandwich bread

This is probably the best gluten free bread I have ever made. 

  • 1 1/2 cup warm milk (110 degrees)
  • 4 Tbsp honey
  • 2 1/2 tsp yeast
  • 3 cups gluten free flour
  • 1 1/2 tsp guar gum (omit if already in flour)
  •  1 Tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp Apple cider vinegar
  • 1/4 cup grapeseed oil (or any other light oil)
  • 2 lg eggs +. 1 yolk, lightly beaten, room temperature

Stir together warmed milk, honey and yeast. Set aside and allow it to rise 10-15 minutes.

In your mixer  Bowl whisk together the gluten-free flour mix, guar gum, baking powder and salt. 

In a separate container, mixed together the apple cider vinegar and the oil. Slowly incorporate the  eggs while continuing to whisk. 

Add the egg mixture to the dry ingredients in the mixing bowl. Incorporate the yeast mixture into the mixing bowl. 

Batter is going to be sticky and more like batter than dough. Pour into lightly greased bread pan and set aside to rise in a warm spot 20 to 30 minutes.Smooth down the top with lightly wet fingertips.  Do not allow the bread to rise beyond the edge because it will not hold its form. Metal loaf pans help the bread hold its form. It’s best to separate into 2 pans.

Preheat the oven to 375 degrees and bake 30-40 minutes depending on your oven. Cover with aluminum foil if the top begins to brown too quickly. 

Take out of the oven when inserted knife comes out clean and not doughy. Leave in the pan and allow it to cool completely before slicing or it will crumble. 

Gluten free Copycat cheddar cheese biscuits

20150705_134548

1 3/4 cups my recipe gluten-free flour
1 tsp guar gum
1/4 tsp oregano
1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup whole milk
1/2 tsp kosher salt
1 1/2 cup cheddar cheese
1/2 cup heavy whipping cream
2-3 cloves of minced garlic
1/4 cup parsley
4 TBSP butter, very cold
Kosher salt to sprinkle on top

Preheat oven to 425 degrees. In a large bowl mix together flour, guar gum,oregano, kosher salt, baking powder, and baking soda. Add in minced garlic, parsley, cheddar cheese, milk, and the heavy whipping cream. Cut in the butter 1 tsp at a time and mix together. It is helpful if the butter is very cold. Blend well until dough comes together and is very sticky.
Drop onto greased baking sheet,  and cook for 12 minutes until biscuits are not doughy anymore. Switch oven to convection 425 degrees, then cook 3 minutes until browned on top. Can make 14 to 16 biscuits but I usually make 9 larger biscuits. Sprinkle kosher salt on top when done cooking.

20150705_134313

Gluten free pancakes

2 eggs
1/3 cup + 1 tbsp oil (I prefer sunflower/safflower, it gives a lighter texture)
2 cup buttermilk
2 tbsp sugar
1 1/2 teaspoon baking powder (gluten free)
1/4 teaspoon baking soda (corn aluminum free)
3/4 tsp salt
1/2 tsp guar gum
1/2 cup brown rice flour
1 cup white rice flour
1/2 cup sweet potato starch or potato starch ( sweet potato starch gives a slightly sweeter flavor to the batter)
1/3 cup tapioca starch
1 tsp vanilla bean paste or vanilla extract

Combine oil , eggs, vanilla bean paste and buttermilk together in mixer.
Whisk in a seperate bowl  the dry ingredients; sugar, baking powder, baking soda, salt ,guar gum, brown rice flour ,white rice flour , potato starch and tapioca starch.

Heat griddle to 350°. Pour or ladle batter into small circles on the pan and cook until bubbles appear on one side. Flip when golden brown and cook approximately 2 minutes more so that the dough in the middle or not gummy. To make individual pancakes with different flavor choices add to the individual poured batter on the griddle chocolate chips, butterscotch chips, fresh fruit or blueberries.

image

image

image

Gluten free English muffin bread

5 cups gluten free bread flour (my mix)
4 1/2 tsp yeast
1 tbsp + 1 tsp sugar
2 tsp kosher salt
1 tsp baking soda
3 cups whole milk warmed to 120°
1/4 cup sorgum flour to dust pan, not to be added to bread

Warm the milk to 120°, add the yeast and 1 tsp sugar.  The warm milk  will help to activate the  yeast. Be careful not to get it too hot or you will kill your yeast. Set aside and allow to get foamy 10 to 15 minutes.
image

Stir together the dry ingredients; flour, sugar, salt, and baking soda. After the yeast is foamy add it to the flour mixture until all blended together. Set aside in a warm place to rise for 30 minutes.
image

Preheat the oven to 375°.

Grease a loaf pan or flat

After the dough rises, lightly grease a bread pan or a muffin top pan and sprinkle with sorgum flour. This will give the grainy cornmeal texture frequently found on English muffins. Place the dough gently into the loaf pan or muffin top pan being careful not to incorporate the sorgum flour into the bread.

image

Once the dough is in the pan, do not move it around. Leave the dough in the pan for 30 minutes in a warm place to rise again.

After the dough has sat for 30 minutes bake in the oven for 30 more minutes. Toast in the toaster to obtain the English muffin crust.

image

image