Tag: Better Batter Flour

Gluten Free Pane Bianco

Pane Bianco!

Have you seen this bread before?  Pane Bianco first appeared in the King Arthur catalog around 2018.  At the time, I had recently been diagnosed with Celiac Disease, and the thought of making breads like this seemed impossible!

I saved the recipe though, and as I was going through old folders recently, there it was.  That was the moment I decided to make a gluten free version of this gorgeous bread!

Pane Bianco literally translates to “White Bread”.  That sounds oh so dull and ordinary, when this eye-catcher of a loaf is anything but.  The S-shape looks so fancy, with the scored dough revealing a filling of sundried tomatoes, garlic, cheese and basil.  It’s a stunner as it opens up during baking, and don’t get me started on the aroma!

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Think you can’t roll and shape gluten free dough like this?  It’s all in the flour blend, and you can probably guess that for my gluten free makeover, I used Better Batter.  My personal favorite is their Artisan blend, but either that or their new Bread flour are great choices for this recipe.

Sometimes when I can’t decide I use some of each!  For this bake I used a 50/50 combination of the Artisan blend and Bread flour.  I’ve done some experimenting with this combination and I just love the flavor and texture.  You can use 360 g. of either flour, or a blend like I did.

Remember, Better Batter flour is now sold in 1 lb. bags.  So, if you wanted to try this recipe the way I made it you don’t have to make a big commitment.  Just grab yourself a 1-pound bag of each and bake along with me!

Use my promo code MGFC30 at checkout and get 30% off full price on your purchase at Better Batter!

Ingredients:

Preparation:

Whisk together the flours, yeast and salt.  In the bowl of a stand mixer, combine the egg, milk, water and olive oil.  Add the flour mixture to the wet ingredients and mix for 5 minutes with the paddle attachment to form the dough.  Place the dough in an oiled bowl and let it rise for 45 minutes.  It may not double and that’s ok.

Measure a 2 ft. sheet of parchment paper.  Roll the dough out into a rectangle shape, approximately 22″ x 8″.

Spread with the sundried tomatoes, garlic, cheese and basil (I could not get fresh basil this time of year, so I used Italian parsley).  Go easy on the filling, don’t add too much or the bread will be wet.

Using the parchment to assist you, roll the dough into a log.

Pinch the edges together and if they don’t seal use a fork to smooth out the seam.

Place the roll seam side down on the parchment.  Use kitchen shears to cut down the center from one end to another, leaving 1/2″ on each end.

Carefully twist the dough into an S shape and tuck the ends underneath like this.  Go slowly, so the dough doesn’t break (just pinch together if it does).  Slide the loaf onto a baking sheet, cover with plastic wrap and let it rise for 45 minutes.  Preheat the oven to 350º.

Bake for 45 minutes or until the internal temperature reaches 200º (check with a thermometer).  Remove from the oven and brush with melted butter.

Cool slightly then slice and serve warm.  This is one of those breads you do not want to wait on.  That cheesy filling!  Leftovers can be reheated in the microwave or toaster (try these toaster bags!).

You can store the loaf at room temperature for up to a day, then freeze the leftovers.

Notes ♪♫ The original recipe for Pane Bianco appeared here on the King Arthur website.  Better Batter recommends that when adapting gluten bread recipes with their flour, you should increase the liquid ingredients by 50%.  My gluten free adaptation includes this adjustment.

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Everyday Gluten Free Dinner Rolls with Better Batter

My gluten free friends all know the feeling.  You go to a restaurant, and they tell you they have gluten free dinner rolls, and you are SO happy!  Then they bring you a little hockey puck that tastes like cardboard, and charge extra for it!

Well, forget about that!  Instead, make the BEST tasting dinner rolls, right at home with the Artisan Flour Blend from Better Batter.  This recipe makes great dinner rolls, breakfast rolls and sliders too!  Or make them larger for hamburger or hotdog buns.

Credit for this recipe goes to Chef Patrick Auger, who is the creator of the Artisan Flour Blend.  He is a shining star in the gluten free community, well known for both product and recipe development!

The original recipe appeared on the Better Batter website in 2017.  Follow Chef Patrick on Facebook Gluten Free Baker and Instagram, Professional Allergy Baker.

And don’t forget, when you order the Artisan Flour Blend from the Better Batter website, be sure to use my Promo Code MGFC30 at checkout for 30% off full price!  All of their products are of the highest quality and will make a dramatic difference in your gluten free baking, I know it did mine!

Ingredients:

Preparation:

In the bowl of a stand mixer, whisk together the warm water, yeast, honey and canola oil.  Let it sit for 10 minutes.

Add the flour and salt to the wet ingredients, switch to the paddle attachment and mix for 6-8 minutes.

Turn the dough onto a floured cutting board, cover with plastic wrap and let it rest 20 minutes (this is a good practice for any gluten free recipe, but absolutely necessary if you are using the Artisan Flour Blend).

Now you are ready to form the rolls.  Here are some guidelines for different size rolls.  Your total dough weight will be around 1150 g.

For large hamburger buns, divide the dough into 6 pieces, about 190 g. each.

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For medium rolls (pictured), divide the dough into 12 pieces, about 95 g. each.
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For sliders, divide the dough into 15-16 pieces, about 75 g. each.

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Using your palm, roll each piece of dough on a floured cutting board to form a ball, and place on a baking sheet or use a bun pan like I did.  For large buns press the tops down to flatten slightly.

Cover the rolls with a damp towel while you preheat the oven to 450º.  Let the oven heat up for about 20 minutes, giving the rolls a chance to almost double in size.

To bake, remove the towel and place baking pan the center of the oven.  Throw 4 ice cubes onto the bottom of the oven, close the door and immediately turn the oven down to 375 degrees.

For large rolls (6), bake for 8 minutes, then throw in four more ice cubes and bake for another 20 minutes.

LARGE ROLLS

For medium rolls (12), bake for 7 minutes, add 4 more ice cubes and bake for another 18 minutes.

MEDIUM ROLLS

For sliders (16), bake for 6 minutes, add 4 more ice cubes and bake for another 16 minutes.

SLIDERS

When done, the internal temperature should reach 205º, if you’re not sure, check with a thermometer!

For a nice shine, try brushing the tops of the buns with melted butter as soon as they come out of the oven.

Cool to room temperature and store on the counter for up to 1 day, then freeze leftovers.

Look at that crumb!  They taste and smell like real bread and won’t fall apart in your hands like the rolls you get at a restaurant.  The recipe is easy enough for beginners too!

Notes ♪♫ If you only take away one tip from this post, let it be to always weigh your flour (use a scale!).  I do use measuring cups for liquids and measuring spoons for anything 1 tbsp. or less.  But for the flour, a scale is a must!

This recipe was adapted from “Perfect Artisan Baker’s Blend (Gum/Rice Free) Everyday Rolls”, created by Chef Patrick Auger, and published on the Better Batter website in 2017.  Many thanks to Naomi at Better Batter and to Chef Patrick who graciously gave me permission to share the recipe with my readers.

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