Some times I get in a bread making mode. It’s not too terribly often. I WANT to make bread. I do, it’s not that I don’t want to make bread. It is just that gluten-free bread is rough and tricky. I can get good flavor. Getting a rise can definitely be a challenge. Gluten-free bread has a tendency to be small and dense. Add to that, that I wanted to do a braided bread. That is a challenge on its on. To fill it, roll it, slice it and then have it withstand to twisting? Wow, that is tough, I will keep it real.
However, I love braids and twists. Growing up, I used to braid and do hair all the time. I taught myself on my dolls how to do it. Then my cousin Angelica became my muse. I would do elaborate designs in her hair and put curlers in the rest for her gymnastics meets. Which, was also a challenge as she has very fine, very straight hair (I just can’t make things easy for myself).
I’ve been watching the British Baking Show (again, maybe for the 3rd time, don’t judge), and I have watched them make several braids and twists. They are just so beautiful and the artist in me, really yerns to make beautiful (as well as delicious) food.
And pesto. I adore some pesto, it has such a great flavor.
I have to say, this loaf didn’t rise and get super huge (next time I think I would use a small loaf pan, however, it had AMAZING flavor. And this is the best twist have been able to obtain. I felt accomplished to say the least with this bread. I would serve it toasted with some spaghetti squash and meatball pie maybe (click the link for my recipe on this).
Gluten-Free Pesto Babka
- 1 1/2 cup arrowroot flour
- 1 1/2 cup cassava flour
- 2 tbsp coconut flour
- 1 1/2 tsp sea salt
- 1 tsp garlic powder
- 1/3 cup coconut milk (warmed to 110)
- 3 tbsp maple sugar
- 1 tbsp yeast
- 2 eggs
- 1/4 cup melted butter or ghee or feel free to try coconut oil as well
- 1/2 cup pesto
Let’s Make it Happen: Warm milk, you don’t want it too cold or too hot (this will kill the yeast). Add the maple sugar and yest to the milk. Let it set for 10 minutes, so it it bubbly.
Whisk eggs and butter. Add in the yeast mix. Shift flours. Slowly add the flours, plus the salt to the bowl. Knead by hand or with a dough hook in a mixer. Cover the dough. Allow it to rise for an hour.
Roll dough into a rectangle on a piece of parchment paper, sprinkled with a little arrowroot flour. Spread pesto on the top. Roll. Cut the log lengthwise. Twist so the filling shows. Gently move to a greased loaf pan (I kept it on some parchment and scooted it). Cover and let rest 30 minutes.
Preheat oven to 375. Bake for 40 minutes. Cool 10 minutes. Remove from tin and place on a wire rack to finish cooling.
Slice eat and enjoy!!