Tag: celiac

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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Gluten Free Applesauce Prune Muffins

Here is a hearty breakfast muffin that will satisfy your morning hunger.  Mildly sweet and loaded with fiber (because who doesn’t need more of that?), they are reminiscent of bran muffins, with flax standing in for the wheat bran.  The prunes are pureed with the applesauce and have a similar texture to raisins.  (If the idea of prunes doesn’t excite you, then raisins can be substituted, but I encourage you to give this a try.)

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I like to buy unsweetened applesauce cups for recipes like this one, because you don’t have to open an entire jar only to have it go to waste.  This recipe uses 2 of the 3.9 oz cups.

I prefer golden flaxseeds to brown.  I process them in a coffee grinder when needed for a recipe.  You can buy ground flaxseed meal, but if you don’t use it quickly it can go rancid. By grinding the seeds when you need them, they will always be fresh.

Ingredients:

Dry Ingredients:
Wet Ingredients:

Preparation:

Combine the dry ingredients in a bowl and whisk well.

Puree the applesauce and prunes in an electric chopper or food processor.  Add to a separate bowl with the remaining wet ingredients and whisk to blend.

Preheat the oven to 400º.  Add the dry ingredients to the wet and use a batter whisk to combine.  Scrape the sides of the bowl with a spatula to be sure all of the dry ingredients have all been incorporated.

Let the batter rest while the oven preheats, then spoon into a 12-cup muffin tin.  Dip a small spatula in water and smooth the tops in a circular motion.

Bake for 20 minutes and check that they are done with a toothpick.

Cool in the pan for 15 minutes, then transfer to a rack.

If not serving immediately, you can cool to room temperature then wrap individually in plastic wrap and store in a freezer safe bag.  I usually freeze muffins to have for breakfast during the week.

Notes ♪♫ Better Batter Original Blend is my flour of choice for muffins, quick breads and cookies.  Remember to use my Promo Code MGFC30 for 30% off!

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Hoisin Pork Tenderloin with Fried Rice

One of the things I miss most since my Celiac diagnosis is Chinese takeout.  Oh, how I loved those noodles, veggies and fried rice!

At first glance you might think that many of these dishes are gluten free, but did you know that soy sauce contains gluten?  It’s true, traditional soy sauce is fermented with wheat, so it is off limits on the gluten free diet.

Fortunately, there are gluten free alternatives.  For my Asian inspired dishes, I often use San-J Tamari in place of regular soy sauce.  It’s brewed with soybeans and no wheat.

For those who need to be mindful of salt intake, Coconut Aminos can be a lower sodium alternative to gluten free soy sauce or tamari.  It has that umami flavor profile, but with less salt.

Another favorite condiment, Hoisin Sauce can also be found in the Asian aisle in most markets.  It’s sweeter and much thicker than soy sauce and can be used for glazing and dipping.  In this recipe, I use all of these condiments to create a sweet and savory flavor profile.

I was featured at the senior salon pit stop

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4 servings

Ingredients:

  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 1/2 tsp. salt
  • 14.4 oz. bag frozen stir fry vegetables (or fresh veggie combo of your choice)
  • 1 lb. pork tenderloin
  • salt and pepper
  • garlic powder
  • ginger powder
  • 1 egg
  • 1 tbsp. water
  • olive oil
  • sesame oil
  • cooking spray
  • gluten free Hoisin sauce
  • gluten free Tamari, or Coconut Aminos
  • fresh scallions for garnish
  • sesame seeds for garnish

Preparation:

Cook the rice according to package directions and set aside to cool.  This step can be done ahead, in fact the rice works better in this recipe if it has been cooked in advance and refrigerated.

While the rice cooks, prep all the vegetables.  Using a frozen stir fry blend like this one is a real time saver.

I did think the veggies were a bit large for fried rice, so I cut them into smaller pieces.  Season the veggies with salt and pepper to taste.  Sprinkle with garlic and ginger powder and leave them out to defrost.

Preheat the oven to 375º.  Arrange the tenderloin on a foil lined baking sheet.  Sprinkle both sides with salt, pepper, garlic powder and ginger.

Insert an oven safe thermometer in the thickest part of the tenderloin and roast until it reaches 120º.  Brush the roast with hoisin sauce and return to the oven until the internal temperature reaches 140º.  When the meat is done, let it rest for 10 minutes.

For the rice, heat a large nonstick skillet over medium low and mist with cooking spray (I like Bertolli because it doesn’t damage my nonstick pans).  Whisk the egg with 1 tbsp. water and scramble.  Crumble the egg and set aside.

Next, add a little olive oil to the skillet with the veggies.  Drizzle with just a little sesame oil, and sprinkle salt, pepper, garlic and ginger.  When cooked through, add a few shakes of Tamari or Coconut Aminos.

Add the cooked rice and egg back to the skillet, with more sesame oil, Tamari and/or coconut aminos.  The amount you add is up to you, just taste as you go.

To plate, transfer the fried rice to a serving dish.  Slice the tenderloin and arrange it over the rice.  Drizzle hoisin sauce over the pork, and garnish with scallions and sesame seeds.

This Asian inspired dish is better than any restaurant! It has all the flavors that you have been missing, minus the gluten!  Everyone in your family will love it!

Notes ♪♫ Gluten free Asian condiments can be found in most markets and online.  Some of my favorite brands are San J, Sun Luck, and Coconut Secret.  Always look for the gluten free label, as some brands will have both a regular and gluten free version of the same product.

Originally posted 10/21/2019   *   Updated and rephotographed 11/20/2024

Millet and Buckwheat Toasting Bread

Millet Buckwheat Toasting Bread

I have been a home bread baker for many years, and despite a Celiac diagnosis in 2017 I continue to experiment with different recipes, always looking for that gluten free loaf that will make me smile.

This hearty toasting bread is made with whole grains and seeds that give it great texture.  It is full of flavor, fiber and nutrition, a welcome change from typical gluten free store breads made with refined flour.

The recipe is somewhat involved, and I get that it’s not for everyone.  But for all who want to give it a try, I have broken it down into small steps that are easy to follow.  The ingredients are bulleted, so you can easily look all the way through and see what you need.  I also provide a complete ingredient checklist at the end of the recipe, which can be printed and used as a shopping list.

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You might be interested to know that I used a grain mill in this recipe.  I like to buy millet and buckwheat in whole form and mill them at home when I need flour.  Since this bread contains millet and buckwheat in both whole and flour form, I only need to stock the grain.

Adapted from a recipe by Ellen Brown, yield 1 loaf

*Contains Oats – see notes

Step 1 Mill (see Notes at bottom)

Mill the following grains on the finest setting.  You may have to add in a few more grams of each to end up with the finished weight in flour.  If you don’t have a grain mill don’t worry!  Just measure the exact weight in millet and buckwheat flour.

  • 120 g. millet
  • 45 g. buckwheat

Read more about how I use my grain mill in gluten free baking.

————————————

Step 2 Soak

Boil water.  Add the following whole grains (not flour), cover and remove from heat.  Soak for at least 10 minutes or until you are ready with the other ingredients.

————————————-

Step 3 Proof the yeast

Grind Chia seeds in a coffee grinder.  Combine with the following in a small bowl and proof for 10 minutes.

  • 1 tbsp. Chia seeds, ground
  • 2-¼ tsp. Instant yeast
  • 6 tbsp. Warm water
  • 2 tsp. Honey

————————————-

Step 4 Whisk together Dry Ingredients

  • Milled flours from Step 1
  • 45 g. cornstarch
  • 65 g. potato starch
  • 47 g. tapioca starch
  • 32 g. gluten free cornmeal
  • ½ tsp. Xanthan gum
  • ½ tsp. Salt
  • 2 tbsp. Sesame seeds
  • ¼ cup gluten free rolled oats *(omit if avoiding oats – see notes)

————————————-

Step 5 Whisk together Wet Ingredients

  • Soaked grains from Step 2, drained and rinsed in cool water (so it doesn’t kill the yeast)
  • Proofed yeast mixture from Step 3
  • ¼ cup honey
  • 100 ml. Warm water (about 6 tbsp.)

————————————-

Step 6 Combine

Combine wet (Step 5) and dry (Step 4) ingredients together in the bowl of a stand mixer.  Beat with the paddle attachment for 3 minutes.

————————————–

Step 7 Rise

Line a loaf pan with parchment paper.  Here I’m using a 1 lb. loaf pan.  Having made this loaf many times, I found that this size pan works best.  Transfer the dough into the prepared pan and smooth it out with a spatula that has been dipped in water.  Cover with oiled plastic wrap and let it rise for about an hour.

Ideally, the loaf should rise to the top of the pan.  It doesn’t always happen with a heavy, dense dough like this.  Especially in a chilly kitchen.  I have learned with experience that a proofing box is the way to success.  It took about 50 minutes for the dough to be ready to bake with my proofing box set to 80º.

—————————————

Step 8 Egg Wash

  • 1 egg
  • 1 tbsp. Water
  • 2 tbsp. Pumpkin seeds
  • 2 tbsp. Sunflower seeds

Beat 1 egg with 1 tbsp. warm water and brush the top of the loaf (you won’t need the entire egg, so reserve the rest for breakfast).  Sprinkle the loaf generously with pumpkin and sunflower seeds.

 

—————————————

Step 9 Bake

Preheat the oven to 375°.  Set a pizza stone on the middle oven rack.  Place the loaf in the oven and throw a few ice cubes onto the bottom of the oven to create steam.  Quickly close the door and bake for 40-45 minutes, or until the internal temperature reaches 200°.  Crack the oven door about 1″ during the last 5 minutes of baking, to keep the loaf from deflating.  Note that you will not get a big oven spring with this loaf, this is normal.

—————————————

Step 10 Cool

This is the hardest part of the recipe!  Lift the loaf out of the pan by grasping the parchment paper on either side.  Transfer to a rack and remove the parchment.  Allow the loaf to cool to room temperature before slicing.  Overnight is even better, place it in a plastic bag (after it cools down) and wait until morning to slice.  It smells so good you won’t want to wait.  Do it though, or the bread may be gummy in the middle.

—————————————

 Step 11 Toast it!

This bread was made for toasting!  It is my favorite breakfast bread, and I especially love when the seeds get singed in the toaster.  As with most gluten free breads it is best when eaten immediately.  I always freeze the leftovers in slices that are individually wrapped and stored in a freezer safe bag.  So easy to grab one for breakfast in the morning!

 

FULL INGREDIENT LIST / SHOPPING LIST —> PRINT IT!   Millet Buckwheat Toasting Bread Shopping List

  • ☐ whole millet
  • ☐ whole buckwheat
  • ☐ Instant yeast
  • ☐ Chia seeds, ground
  • ☐ Honey
  • ☐ millet flour
  • ☐ buckwheat flour
  • ☐ cornstarch
  • ☐ potato starch
  • ☐ tapioca starch
  • ☐ gluten free cornmeal
  • ☐ Xanthan gum
  • ☐ Salt
  • ☐ Sesame seeds
  • ☐ certified gluten free purity protocol rolled oats
  • ☐ egg (for the egg wash)
  • ☐ Pumpkin seeds
  • ☐ Sunflower seeds

Notes ♪♫ Oats continue to be highly controversial when it comes to celiac disease.  Whether or not you consume oats is a personal choice.  As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.  I personally use Bakery on Main, their oats are gluten free and processed under a purity protocol.

Originally posted 06/30/2019     Rephotographed 10/22/2024

 

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Rocky Point Red Clam Chowder

I was born and raised in RI and have lived here for most of my life.  This post celebrates a Rhode Island icon of my youth, Rocky Point Park.  The amusement park, which operated from the late 1840s until it closed in 1994 was a favorite childhood destination for its incredible thrill rides.  Shore Dinner Hall at Rocky Point was the place to go for clam cakes and chowder that were famously served to thousands at a time.

Copycat recipes abound for Rocky Point Red Clam Chowder.  Here is my gluten free rendition, and I think it is a fitting tribute to the original!

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Fresh clams are always available in RI, but if you don’t want to do all that prep, frozen raw clams are a great alternative.  They are so much better than canned, and worth seeking out.  Remember, clams cook quickly and should only be added to the chowder during the last 5 minutes of cooking.

Ingredients: 

  • 4 oz. salt pork
  • 3 tbsp. unsalted butter
  • 1 large, sweet onion, diced
  • 2 bottles (16 oz. total) clam juice
  • 2 large russet potatoes, peeled and diced
  • 1 tsp. Old Bay seasoning
  • 16 oz. container frozen raw chopped clams, thawed
  • 1 can gluten free tomato soup
  • 1-1/2 tsp. paprika
  • black pepper to taste 

Preparation:

Peel and dice the onions and potatoes, dice the salt pork into 1/2″ pieces.

Melt the butter in a Dutch oven or heavy stockpot over medium low heat.  Add the diced salt pork and cook for about 15 minutes, stirring constantly.  Take your time here, you want nicely browned pork bits and all the rendered fat that is going to flavor the chowder.

Remove the browned bits with a slotted spoon, drain on paper towels and set aside for garnish.  Reserve the fat in the pan.

Add the onions and cook 5 minutes, stirring frequently.

Add the potatoes, clam juice, and Old Bay seasoning.  Bring to a boil and simmer 15 minutes.

Finally, add the clams, tomato soup and the paprika.  Cook 5 minutes longer (just a simmer, not a rolling boil), season with black pepper and remove from the heat.  Let stand for 1 hour before serving.

Serve the chowder with a few of the reserved bacon bits for garnish, they really make the flavor pop!  And how about those Oyster Crackers?  Yes, they are from scratch, and they are gluten free!  You’re welcome.

I hope my fellow Rhode Islanders have enjoyed this bit of local nostalgia.  Try the recipe and let me know what you think!  You don’t have to be gluten free, or a local to love this chowder, it is fabulous!

Notes ♪♫ Many red clam chowder recipes call for a can of condensed tomato soup, but don’t reach for the Campbells!  It is not gluten free.  I used Health Valley tomato soup, certified gluten free and no salt added.  It is very good in this recipe, and I used the unsalted because there are so many other salty ingredients.  Always check labels for hidden gluten, and if the salt pork is too much sodium, you can sub a few slices of low sodium bacon.

Originally published 8/31/2018, Updated 5/30/21, Rephotographed 7/16/2024

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Gluten Free Apple Zucchini Muffins

Sometimes gluten free muffins turn out dry and crumbly, but not these Apple Zucchini Muffins!  The name says it all, these muffins are loaded with little bites of apple and zucchini that you can see and taste.  They keep the crumb nice and moist too.  And what a great way to sneak fruits and veggies into your breakfast!

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Dry Ingredients:

  • 180 g. gluten free all-purpose flour (I used Better Batter Original blend)
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. cardamom
  • 1/2 tsp. baking soda
  • 1/8 tsp. baking powder

Wet Ingredients:

  • 2 large eggs
  • 1/4 cup softened butter
  • 1/4 cup canola oil
  • 2 cups apple and zucchini, chopped
  • 1/4 cup ricotta
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tbsp. melted butter, for finishing

Preparation:

Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º.

Use an electric chopper or a knife to mince the apples and zucchini into 1/4″ pieces.

Whisk the dry ingredients together in one bowl.  In a second bowl whisk together the wet ingredients.

Stir the wet and dry ingredients together until thoroughly moistened, then let the batter rest for 15 minutes.

Fill the prepared muffin cups.  I wanted my muffins to be a little larger, so I made 9.  The recipe will make 12 if you portion the muffin cups 2/3 full.

Smooth out the tops with a spatula dipped in water and bake for 20-23 minutes depending on size.  Test the center with a toothpick.

Brush the muffins with melted butter for a nice shine, then cool in the pan for 20 minutes.  Transfer to a rack.

Look at that beautiful moist crumb!

Muffins can be stored at room temperature for up to one day or frozen.  My prediction is that they will disappear before you have to worry about it!

Notes ♪♫ I adapted this recipe from a quick bread that I used to make pre-Celiac.  It worked beautifully with gluten free flour, and as always, I recommend Better Batter.  I used their Original Blend, perfect for all your favorite muffins and quick breads.

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Burgundy Beef Tagliatelle

When you have comfort food on your mind, look no further than this hearty meal of sirloin tips, gently braised in a wine and mushroom sauce with gluten free noodles.

Years ago, I had something like this in a restaurant and never got it out of my mind.  It was easy to recreate at home, and I used Jovial gluten free tagliatelle noodles because they have the look and texture of egg noodles that you would traditionally see in a dish like this.  It came out amazing.  A hearty dinner that will satisfy big appetites!

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4 Servings

Ingredients:

  • 1 lb. sirloin tips
  • 1 tbsp. white rice flour
  • 3 tbsp. olive oil, divided
  • 1/2 of a large, sweet onion, diced
  • 1 tsp. Montreal steak seasoning, divided
  • 3/4 cup red wine (I used Barefoot Merlot)
  • 1 package white or baby bella mushrooms, cut into 1/4″ thick slices
  • 2 tbsp. butter, divided
  • 6 oz. gluten free egg tagliatelle pasta
  • 1/2 cup gluten free broth (beef, chicken or vegetable)
  • 1 tsp. arrowroot *See notes
  • fresh parsley for garnish

Preparation:

Cut the sirloin tips into 2″ chunks, trimming any excess fat.

Heat 2 tbsp. olive oil in a heavy skillet or Sauteuse with cover or Dutch oven.  Toss the beef with the white rice flour, and brown in a single layer over medium low heat.

Season with 1/2 tsp. Montreal steak seasoning.

In a few minutes you should have good color on the beef and be able to see some caramelization.

Now add the onions and let them cook down for 3 minutes.

Add the wine and stir gently.  Bring to a simmer, then cover the pan and place in a 225º oven for 3 hours.

In the last 1/2 hour of cooking, heat 1 tbsp. olive oil and 1 tbsp. butter in a stainless-steel skillet (not nonstick).  Cook the mushrooms over low heat, just until they release their liquid and season with 1/2 tsp. Montreal Steak Seasoning.  Whisk the broth and arrowroot together and stir into the mushrooms, simmering to thicken.

Return the beef to the stovetop and stir in the mushroom mixture.

Keep the heat on low and continue simmering the beef on the stovetop with the lid off.  Allow the liquid to reduce and thicken while you cook the pasta.

Cook the tagliatelle noodles to 2 minutes less than package directions.  When the noodles are ready, drain and add to the pan with a pat or 2 of butter.

Toss well to combine and cook for a minute longer.  Garnish with parsley and serve right from the pan!

This meal is so good, the pictures don’t do it justice!

Notes ♪♫ Arrowroot flour, also known as arrowroot starch or arrowroot powder is a staple in my gluten free pantry.  Whether I just need a teaspoon for thickening, or more for bread baking, arrowroot is a nice alternative to the usual corn, tapioca or potato starch.  It is superb for making a roux, no lumps ever!

Original post Oct 8, 2021                Rephotographed Jun 28, 2024

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Veal Stew with Caramelized Onions

You won’t believe how a few simple ingredients can produce the most tender, flavorful stew.  With today’s prices, you may think that veal is not in the budget, but stew veal is made with those tough but economical cuts that benefit from slow braising, easy on the pocketbook and perfect for Sunday afternoons!

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The basic stew is quite versatile and pairs well with so many things.  The onions cook down to make a delicious gravy.  You can serve it with risotto, pasta or polenta.  For a New England style dish, you could add potatoes and carrots.  So many possibilities!  And those caramelized onions- oh my!

I used a stainless-steel universal pan to cook this meal, excellent for both caramelizing the onions and browning the meat.

Ingredients:

  • 1 lb. veal stew meat
  • 1 large, sweet onion
  • gluten free Italian seasoning
  • salt and pepper to taste
  • 2 tbsp. olive oil, divided
  • 2 tbsp. butter, divided
  • 1/2 cup white wine

Preparation:

Slice the onion into thin rings.  In a stainless-steel pan with cover, add 1 tbsp. each olive oil and butter.  Begin cooking the onions on low heat.

When the onions are soft and just beginning to brown, remove them from the pan and set aside.  They will finish caramelizing in the oven.

In the same pan, heat the remaining olive oil and butter and begin browning the meat on all sides.  Season with salt, pepper and Italian seasoning.

Add the onions back to the pan along with 1/2 cup of white wine.

That’s it friends.  Cover the pan and place in a 300º oven for 2 hours.

Look at that!  No knife needed to cut this meat- it is melt-in-your-mouth tender.

This was an easy meal that turned out great.  I love comfort food during the winter months and this one is on repeat!   

Notes ♪♫ Be sure to use real white wine (that you would drink) in this recipe.  Do not use cooking wine, it’s full of salt and who knows what!  I do not drink white wine, but I always keep a 4-pack of single serve bottles in the pantry for cooking.  Opening one small bottle at a time for a recipe means there is less waste.  Once opened, the remainder can go in the refrigerator.  If you enjoy the white wine, then pour a glass for the cook (red 🍷for me, please)!  Cheers!

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Gluten Free Sourdough Pain d’Epi (Wheatstalk Bread)

My sourdough starter “Sophie” is in good form, and I’ve been feeding her for a couple of days in anticipation of another bake.  Instead of my usual round or oval loaf though, I decided to step out of my comfort zone with this beautiful Gluten Free Pain d’Epi, also known as Wheat Stalk Bread (ah, the irony).

Ever since I got my gluten free sourdough starter established (read about it here), I’ve had a few bucket list recipes that I wanted to make.  This is one of them.

For the flour, I used the Artisan Flour Blend from Better Batter and as usual it did not disappoint.  The flavor was fantastic, and the bread was perfect for dipping.  This was my first time making a gluten free version of this style loaf and it was SO good.

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Ingredients:

Preparation:

Combine the flour and salt and whisk well.  Add the starter, honey and olive oil to the bowl of a stand mixer with the paddle attachment. Gradually add the flour mixture, alternating with the warm water.  Note: Use all of the water, the Artisan Blend flour needs more liquid than usual to fully hydrate.  Increase the speed and knead for 5 minutes to form a soft, supple dough.

Transfer the dough to an oiled bowl, cover with plastic wrap and proof in a warm place for 4 hours.  I used my proofing box.

Here is the risen dough.  Place it in the refrigerator overnight to really develop that sour flavor.

The next morning, bring to room temperature.  You can see how nicely the dough has puffed up, and there are lots of happy air bubbles!

It smells so good already! Now transfer the dough onto an oiled cutting board and divide it in half.  You can use a scale or just eyeball it.

With oiled fingers, gently press each section into an oval shape.  Don’t use a rolling pin, you don’t want to deflate the air bubbles.

Use a bench knife to do a letter fold with each section.

Next, with oiled hands, roll each piece onto a log.  Cover with plastic wrap and rest for 15 minutes.

Preheat the oven to 425º.  Line a baking sheet with parchment paper and dust with cornmeal where you will lay out the loaves.

Once the dough has rested, you should easily (again, with oiled hands) be able to shape each log into a long thin baguette, about 15″ x 2″.  Lay them on the baking sheet, leaving space in between.

To create the wheat stalk pattern, use scissors to snip the loaves every few inches (don’t cut all the way through), and as you snip each section, pull it over to one side, alternating left and right.

Now brush the loaves with olive oil and sprinkle with coarse salt.  I infused my olive oil with garlic and rosemary, and the aroma as it baked was wonderful.

Bake for 30 minutes on the middle rack.  The internal temperature should read 210º.  Cool in the pan for 10 minutes.

I was really pleased with how the loaves came out, especially with this being a first attempt.  The smell of freshly baked bread (REAL BREAD!) filled the entire house.

I recommend you allow the bread to cool for at least 4 hours before slicing, so the center won’t be gummy.  Trust me, you will have a hard time waiting!

And now for all my bread friends who have been patiently waiting, check out that crumb!  I made up some dipping oil with Tuscan seasoning, fresh garlic and rosemary.  My sister came over and we had a pasta dinner.  She said she couldn’t tell the bread was gluten free!

So, have you got your sourdough starter going yet?  It will take your gluten free baking to the next level with results you never dreamed possible.  Read about my sourdough starter Sophie here.

Notes ♪♫ This bread is best eaten the day it is baked.  Leftovers can be refreshed in the microwave or toasted.  Store at room temperature up to 2 days.

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Split Pea Soup

Another Easter has come and gone, and I’ll bet you still have some leftover ham in the fridge!  And since the winter weather just won’t give up here in New England, I’m craving soup.

Everyone has their own traditions for using up the holiday ham.  I always ring in the New Year with a pot of Lentil Soup.  After Easter though, I like to make Split Pea, which is essentially made the same way.

The ham bone, of course is what you would use to make a stock.  But what if you didn’t make a ham for Easter?  Or maybe your ham was boneless.  Well fear not, you can still use your leftovers or even pick up a ham steak and use that in the soup.  This year I actually cooked a 2 lb. petite boneless spiral ham for myself after the holiday and that’s what I used.

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Ingredients:

  • 1 lb. split peas
  • 1 tbsp. olive oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 sweet onion, diced
  • salt and pepper to taste
  • 48 oz. gluten free chicken stock or stock from ham bone
  • 2 bay leaves
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1 packet beef bouillon
  • 2 cups diced ham
  • Schar Table Crackers, for serving

Preparation:

Rinse the split peas thoroughly in a colander and examine them for stray bits of barley or pebbles.  Place them in a stock pot and bring to a boil.  Cover, remove from the heat and let them soak while you prepare the rest of the recipe.

Chop ham leftovers into small dice.  Set aside and refrigerate.

Cut the onion, celery and carrots into even sized small dice.  Add a little olive oil to a 5 qt. stock pot or Dutch oven and begin cooking the carrots, onion and celery over medium low heat.

Season with sage, thyme, salt and pepper.  Add 32 oz. of the chicken stock, bay leaves, and bouillon.  Simmer 30 minutes.

Drain and rinse the peas again.  Add them to the pot, stir well and continue cooking for another 45 minutes to an hour, or until the peas are tender.

As they simmer, the peas will absorb quite a bit of liquid, so add more chicken broth as needed.

When the soup is ready, partially puree it with an immersion blender (don’t forget to remove the bay leaves first).  I like to leave some of the veggies whole, but you can make it as smooth or chunky as you like.  After pureeing, add back the diced ham and heat through.

Serve with Schar Table Crackers (similar to saltines).  Leftovers will keep well in the fridge for at least a week.

Notes: ♪♫ If you have a ham bone and don’t want to make soup right away, don’t throw it away!  You can wrap it in foil then place in a freezer safe bag and store in the freezer for quite a few months.  There have been times that I would find a ham bone in the back of the freezer just in time for fall soup season.

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