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 Continue reading “Braided Pesto Braid”
When life gives you a mini baguette loaf, you make French toast.
I had two farmer’s markets over the weekend, and I was most happy with my new recipe for French bread. Bread has always been my Achilles heel in gluten-free baking. If you’ve tried, I feel most will feel me on this. It has a tendency to be dense. Small. It doesn’t hold well sometimes. It can just get heavy. My favorite bread recipe ever is: 2 cups almond or cashew butter, 5 eggs, 1 tbsp apple cider vinegar, 1 tsp baking soda, and 1/2 tsp sea salt. It gets a nice rise, so I don’t end up with a punny bread that is a struggle to make a sandwich out of. I would love to make this bread for the market, but it isn’t very cost effective, I’d probably have to charge over $15 for a loaf of bread, because the cost of almond butter just seems to go up.
This French bread, though, I used yeast in. It smells and tastes like bread. It is lighter and less dense. It has a great flavor. I am chalking it up as a major win! I plan on selling this at stores and markets, though, so I will not be sharing it’s recipe (I’ll like to one that is really good though), but I will let you know how to make some delicious French toast with it.
My initial plan was to just plain old French toast. But then I saw this apple chilling on top of the fridge. Hmm…..I love baked apples, especially in the morning. It was a done deal that I was going to make cinnamony French toast + apples. WOW! So good.
You can top your’s however you want, though. Jam. Butter or ghee. Maple. Plain. Blueberries. Strawberries and goat cheese. Lemon Curd. Options, you have lots of options, s’mores. Pumpkin in the fall. Get creative.
Gluten-Free Apple French Toast Continue reading “Gluten-Free Apple French Toast”
Alrighty, so on Tuesday I posted the recipe for some Indian naan bread. Wow! Gluten-free cooking can be hit-or-miss sometimes for me. And the first attempt I will confess was a flop. But the second round-WOW. I was literally giddy when the little breads began to puff up in the skillet and I flipped them over to find a beautifully cooked under-belly. When you have a vision and it comes to fruition, nothing beats that high feeling.
So I started out geeked that my bread turned out, and I started on the chicken. I was a smidge less excited about this, probably because of the spinach. It made me a bit apprehensive.
Why I had doubts, I don’t know, because the butter chicken and the soft cooked spinach were absolutely delicious.
I took my first bite, and there was an explosion of flavor in my mouth. Holy cow this is good, was my initial thought. I still waited and looked at my husband for his reaction, because he’s a chef, I really value his opinion. He turned to me and I could read it all over his face. He raved, saying it was probably his favorite thing I have ever made us. That is saying something, as I have made us probably at least a 100 different recipes and that is not an exaggeration. And I have to agree. I have been craving it again, ever since we had it. I would suggest maybe adding more spinach (I know, the part I was worried about I am now promoting), because it shrinks up so much.
This recipe is a MUST try.
Butter Chicken with Naan Bread Continue reading “Butter Chicken”
This winter I was wanting to make some fresh mini pizzas. I found some made with naan bread. This was my first time making the naan bread, and it turned out perfectly and the pizzas received rave reviews.
I have had the Indian bread in my head ever since. I’ve been wanting to make a gluten-free adoption. Last week like was the week of recipe experiments for me. I tried at least 5 new ones, just on Tuesday. This naan was one of them.
And I’ll confess straight out the gate, the first trial was a no-go. Coconut flour was not going to work. So I adjusted the flours and tried again.
When they started to puff up in the skillet, I wanted to jump and dance in celebration. Then I flipped it over to a beautifully browned under-belly and I was ELATED.
I gently placed them in folds of towel to keep them warm, excited to try one. I had to really gather myself and try not to rush through making the butter chicken I was making to pair with it. WOW on the butter chicken.
And the naan bread! Make sure to roll them nice and thin.
I plan on using this recipe again to play with some mini pizzas! I hope you enjoy!
Note you usually make naan with yogurt, but I had found some goats milk kefir, which I thought would be even healthier, and easier for Zach to digest.
Continue reading “Gluten-Free Naan Bread”
A few weeks ago I had some bread that I was not 100% satisfied with, so I pulled it from taking to the market. I hate waste though, so I saved it to experiment with. If you recall, I started by making Banana Fosters French Toast Casserole (click the link to check it out).
I was also set on making an egg in a hole. I have tried this before, to little (no) success. It was a complete mess. I am not one to give up easily though, so I had to try again. This time I was much more successful. Add some fried eggs on the side and some baked apples and Zach and I had a pretty perfect breakfast! Plus it was really easy to make.
Egg in a Hole
- 2 cups cashew butter
- 5 eggs
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp water
- 3 tbsp melted coconut oil