Its so easy to make! I blend this mix in my BeauMark Mixer with the dough blade. Add yeast to the mixture and give it a good blend. Then add 2 eggs (room temp), oil and water. That easy! Pour the mixture which should be fairly wet looking, into bread pan that has been greased /sprayed with cooking spray. I dip my spatula in water a few times while smoothing the top of the loaf. I then make a crease in the middle of it. After this I put the loaf in a dark place to rest for about 45 minutes. Then into the oven it goes.
Wednesday
Awesome Homemade Gluten Free Bread
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I make my own Gluten Free bread and I love the rewarding experience it has become.
For years I ate and accepted sub-par store bought bread. You know what I'm talking about- the frozen, tasteless brick that is dense and could break a window when thawed. I had heard the horror stories about baking Gluten Free bread at home. For a long time I had not dared to attempt it myself.
Why did I finally decide to make my own bread at home? The rising cost of food in general, not just the GF food cost increase.This gave me the boost I needed to try baking my own bread. A little bit of inspiration can go a long way.Good bye $7.99 a loaf of bread.
On to the bread making. Being new to it I decided to try mixes instead of making the bread from scratch. The first bread mix I purchased was an epic failure and danced right into the garbage can. Disappointed I was, but not enough to give up. Round two with a new mix was slightly better but not the quality I was looking for. Instead of throwing my creation into the garbage I decided to find another purpose for it. Stuffing it became! Easily made and easily frozen for future use. This made me realize there are a few ways to re-purpose bread that does not turn out well. So if your bread ever fails, try making not only stuffing but croutons or bread crumbs.
By chance, I stumbled upon Duinkerken White Sandwich Bread Mix.Hoping luck would be on my side this time, I purchased a box. It turned out to be a beautiful beginning. This mix makes light and airy sandwich bread! Not only is it delicious, the texture is just like "normal" bread! Finally a bread that I don't have to "toast" to eat!
Its so easy to make! I blend this mix in my BeauMark Mixer with the dough blade. Add yeast to the mixture and give it a good blend. Then add 2 eggs (room temp), oil and water. That easy! Pour the mixture which should be fairly wet looking, into bread pan that has been greased /sprayed with cooking spray. I dip my spatula in water a few times while smoothing the top of the loaf. I then make a crease in the middle of it. After this I put the loaf in a dark place to rest for about 45 minutes. Then into the oven it goes.
Its so easy to make! I blend this mix in my BeauMark Mixer with the dough blade. Add yeast to the mixture and give it a good blend. Then add 2 eggs (room temp), oil and water. That easy! Pour the mixture which should be fairly wet looking, into bread pan that has been greased /sprayed with cooking spray. I dip my spatula in water a few times while smoothing the top of the loaf. I then make a crease in the middle of it. After this I put the loaf in a dark place to rest for about 45 minutes. Then into the oven it goes.
***After a few tries with this bread, I decided to alter a few things. I added 2 tablespoons of honey and
1 1/2 tablespoons of sugar to the mixture. I find it adds the right amount of sweetness.
***I bake the bread for 1 hour instead of 45 minutes. In my oven it needs the full hour. Taking it right out of a hot oven and cooling in on the counter is a bit of a shock to the loaf. This small trick prevents the bread from sinking: when baking time is up, I turn off the oven and leave the door closed until the temperature inside cools down to room temperature. This helps prevent the loaf from sinking.
Damian Cardone is a self described executive chef. He has worked at multiple eating establishments including Sopris Chalet, Restaurant, Aspen, Co Tavern on the Green N.Y.C and Florindo's Italian Cuisine in Glenwood Colorado. He left his job at Florindo's March 15th 2011.
Mr. Cardone's Facebook bio claims that he has appeared on Regis and Kelli, Project Runway, and numerous PBS segments. It also goes on to make claim that he has personally cooked for celebrities including, George Clooney, Tom Hanks, and Sigourney Weaver.
Mr. Cardone's Facebook bio claims that he has appeared on Regis and Kelli, Project Runway, and numerous PBS segments. It also goes on to make claim that he has personally cooked for celebrities including, George Clooney, Tom Hanks, and Sigourney Weaver.
He made the alarming post below about Gluten Free Food on His Facebook Page recently.
***UPDATE*** It looks as though Damian has deleted his FB page.Probably due to overwhelming outrage. I will keep the link up in case he changes his mind.
***UPDATE*** It looks as though Damian has deleted his FB page.Probably due to overwhelming outrage. I will keep the link up in case he changes his mind.
This shameful chef takes another shot with this piece of gold "May god help the Liberal hippie idiot whos going to ask for gluten free pasta this weekend" he goes on to insult other customers and his boss!
Clearly Damian Cardone is ignorant to many things, not just Celiac Disease. I can't begin to understand his reason for doing this let alone the point of it all. It's malicious and frankly it scares me. I find myself wondering about times I have had a reaction after eating in a restaurant. Was it a mistake by someone who didn't know any better? Was it intentional by someone like Mr. Cardone? Is this a common issue that we clearly do not know much about? So many questions!!!
I will be honest with you, there is a restaurant in my city that I will not go to anymore. They have a Gluten Free menu but almost every time I have been there, the server has told me that the chef says my order (from the GF menu) is not Gluten Free. I have been in touch with the establishments head office about this. They said the items on the GF menu are indeed all Gluten Free! They even e-mailed me ingredient listings. This makes me wonder...did the chef just not want to prepare my food carefully and separately? Really makes you think.
File a complaint with Colorado Department of Law Attorney Generals Office Here.
File a complaint with Colorado Department of Law Attorney Generals Office Here.
Further discussion of this matter can be found at Celiac.com. (where I first read about this controversey)
Thank you to everyone who is helping to spread the word about this very important issue.
***UPDATE*** Here is an article published Thursday March 31st 2011 on the subject. Glenwood Springs Post Independant.
***UPDATE*** Here is an article published Thursday March 31st 2011 on the subject. Glenwood Springs Post Independant.
The article states that Mr. Cardone was a waiter at Florindo's......still there are many opportunities for him to intentionally cause harm to diners.
Chewy,delicious,and mouth watering are just some of the ways I can describe Queijos Also known as Brazilian Cheese buns, these treats are super tasty! Be creative and play around with the recipe. You will find that the Queijos (pronounced Kay-Joe) are yummy with an array of flavours. I love baking these! Like most things I bake the Queijos are indeed freezer friendly. They make a great side for hot meals especially if you like to have a "bun" of sorts to dip with. Personally, I love how convenient they are for an on the go snack. Pop one into the microwave and out you go with a delicious treat!
Recipe makes about 8 servings
Preheat Oven to 375
2 Cups Tapioca Flour
1/2 Cup Olive Oil or Butter
1/3 Cup Water
1/3 Cup Milk
1 Tsp Salt
2 Tsp Minced Garlic
2/3 Cup Grated Marble Cheese
2 Beaten Eggs
Additional Options include : Sun dried tomato and basil, Jalapeno and cheese, Cheese alone. You could even turn the Queijos into a pizza pocket of sorts by filling it with your favourite pizza toppings.
Pour olive oil, milk and salt into saucepan. Place on high heat.When mixture begins to boil, remove from heat and pour into a large bowl. Stir in the Tapioca flour and Garlic until smooth. Set aside and let rest for 15 minutes.
Stir in egg and cheese until well combined. The mixture will look chunky like cottage cheese. Scoop out mixture and place on baking pan. I use my hand but you can use anything from an ice cream scoop to a ladle to get the proportion you like.
Bake 15-20 minute on un greased baking pan until slightly brown.
Note: The resting period is necessary to prevent the cheese from becoming a greasy mess in the oven. Trust me, it happens.
For me, comfort food is such a joy. There's nothing like a hot meal when the weather is miserable outside. My favourite thing about this recipe is how simple it is! You can tackle the entire recipe all at once or you can do it in stages. I like to make this recipe in large batches and freeze for future meals. The small size of the "mini meat pies" really is great as they are quite filling.
Feel free to alter filling ingredients to your own personal liking.
Preheat your oven to 350 (varies depending on oven)
Filling
2 Cups diced cooked chicken
2 1/2 Cups chicken stock
1 Cup Diced Carrots
1/2 Cup Diced Celery
1/2 Cup Chopped onion
1/4 cup Cornstarch or all purpose GF flour
3 Tablespoons Water
1/4 Cup Milk
Pastry
I used 1 box of Gluten-Free-Pantry Perfect-Pie-Crust . You can purchase this online or at the Real Canadian Superstore. If your local store does not carry this item, I would suggest asking them to.
Bring Chicken Stock to boil in large saucepan (or pot)
Add the Carrots, Celery, and Onions. Cook for 15-20 minutes
Stir in Chicken and frozen peas. Cook for 5 more minutes
Add a few tablespoons of water to flour to make paste . Place in saucepan to thicken stock. Cook on low for 3-5 minutes. Add Milk and season to taste.
Pour the mixture into mini pie tins that are lined with pie crust.
Top off the meat pie with a layer of pie crust.
Bake for about 25- 30 minutes
Feel free to alter filling ingredients to your own personal liking.
Preheat your oven to 350 (varies depending on oven)
Filling
2 Cups diced cooked chicken
2 1/2 Cups chicken stock
1 Cup Diced Carrots
1/2 Cup Diced Celery
1/2 Cup Chopped onion
1/4 cup Cornstarch or all purpose GF flour
3 Tablespoons Water
1/4 Cup Milk
Season to taste
I used 1 box of Gluten-Free-Pantry Perfect-Pie-Crust . You can purchase this online or at the Real Canadian Superstore. If your local store does not carry this item, I would suggest asking them to.
Bring Chicken Stock to boil in large saucepan (or pot)
Add the Carrots, Celery, and Onions. Cook for 15-20 minutes
Stir in Chicken and frozen peas. Cook for 5 more minutes
Add a few tablespoons of water to flour to make paste . Place in saucepan to thicken stock. Cook on low for 3-5 minutes. Add Milk and season to taste.
Pour the mixture into mini pie tins that are lined with pie crust.
Top off the meat pie with a layer of pie crust.
Bake for about 25- 30 minutes
Play-Doh brings back fond memories of being a child. Both the homemade and store bought kind made their way to my creative little hands. There's something so free spirited about Play-Doh. You can create virtually anything....as long as you have the imagination. The best part is how much fun people of all ages can have together with something as simple as this.
Here is a fun little recipe for Gluten Free Play-Doh. It's simple, quick and easily stored. Place it in a pretty jar wrapped in cellophane and attach some cookie cutters with a ribbon to make a great gift.
(check labels to make sure ingredients are GF)
Mix ingredients. Cook and stir on low heat for 3 minutes or until it forms a ball. Cool completely before placing in an air tight container. Store in refrigerator.
Non Cook Method
1/4 Cup Salt
1 Cup GF Flour
1/4 Cup Water
Here is a fun little recipe for Gluten Free Play-Doh. It's simple, quick and easily stored. Place it in a pretty jar wrapped in cellophane and attach some cookie cutters with a ribbon to make a great gift.
(check labels to make sure ingredients are GF)
- 1/2 cup rice flour
- 1/2 cup cornstarch
- 1/2 cup salt
- 2 teaspoons cream of tartar
- 1 cup water 1 teaspoon cooking oil
- Food coloring or a package of Kool-Aid (not only does the Kool-Aid add colour, but it creates a nice aroma for the Play Doh too!
Mix ingredients. Cook and stir on low heat for 3 minutes or until it forms a ball. Cool completely before placing in an air tight container. Store in refrigerator.
Non Cook Method
1/4 Cup Salt
1 Cup GF Flour
1/4 Cup Water
Play-Doh accessories to keep on hand:
Small rolling pins
Plastic cookie cutters of varying shapes
Muffin tins for shaping
Safety scissors & dull plastic knives
Popsicle sticks
A spray bottle to moisten any Doh that is drying
Look around your local Dollar Store for these and other fun possibilities
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