Scones are what got me into this mess. They were like a gateway drug to gluten-free baking. Now I can't stop. Where will it end? I'm up to long-ferment gluten-free sourdough bread.
I have a feeling I will keep looking for more challenges. But it all started with the simple scone. The scones were so popular that I decided to sell a scone mix. It can be made with the traditional recipe, the vegan recipe, or the cream scone recipe.
I ran across this Pinterest board on the topic the other day and thought it was genius. In honor of the gluten-free scone I'd like to highlight a few scone recipes, old and new.
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I am a gravy lover. I get asked all the time what I do about gravy for the holidays, and I assure you that I don't go without. If you like gravy but you have never made it gluten-free, here's what to do.
Use a standard recipe like the one below or any from the Joy of Cooking - no need for a special technique, just sub out the glutenous flour for something safe.
When selecting a GF flour for the recipe, be sure to avoid flour blends that already have thickeners like guar gum, xanthan gum, psyllium husk, flax seeds, or chia seeds. These thickeners will clump up your gravy and make them much too thick. I use my No. 1 All-Purpose Flour for gravy because it doesn't have any thickeners or additives, and can be subbed out cup-for-cup for "regular" flour.
You can use a single flour like corn starch, which is a classic used by gluten eaters. However, keep in mind that using a starch like corn starch or tapioca starch will give you a transluscent gravy. A good blend like the No. 1 All-Purpose Flour will mimic regular flour in texture and look.
To avoid lumps, whichever flour you are using, blend the flour with some water or broth to make a smooth paste before adding it to the gravy pan.
If you are not the one who is cooking the turkey or making the gravy, either make a batch on your own and bring it with you to the meal (a roasted chicken is perfect for a smaller batch of gravy) or offer to help make the gravy for everyone and bring some GF flour with you to the gathering. If you haven't made gravy before, keep in mind that it has to be made in the critical moments after the turkey is out of the oven and before everyone sits down for dinner. Try to plan accordingly so you pose the least inconvenience to the host.
The recipe I use is a mix of how my mom taught me to make gravy and some tips from the Joy of Cooking, which I have adapted slightly for my own tastes and routine. This book is a great resource for me on Turkey Day. I reference it for everything from cooking the turkey to making the pie. It also has a section on gluten-free cooking that I found very useful when I was first starting out.
Classic Gravy Recipe
Makes about 12 servings from a medium-sized turkey
While the turkey is cooking, use the giblets to make some stock for the gravy. Combine in a saucepan:
Giblets from turkey about 5 cups water
Simmer until needed, or about 2-4 hours.
When the time approaches to make the gravy, or even before the turkey is out of the oven, combine in a bowl until smooth and set aside:
After removing the turkey from the roasting pan, pour all the liquid drippings into a fat separator like this. Put the pan over two burners on the stove and pour in about: 4 cups stock
Use chicken stock if you don't have enough giblet stock. Reserve some if possible. Turn on two burners under the roasting pan on medium-low. With a wooden spoon, scrape up any brown bits off the bottom of the pan. When the stock is simmering and the brown bits are worked into the stock, slowly pour in 1/ 2 of the flour mixture a bit at a time, constantly stirring the gravy as you do. By this time the fat and the juices from the pan should have separated in your fat separator. Pour any juices into the pan, retaining the fat in the separator as much as possible. Keep stirring the gravy and assess what you might need next.
If the sauce looks like a delicious, silky gravy, congratulations! You may be done. Taste the gravy to see if it needs salt or pepper. If not, it's ready.
If the gravy is a good texture but much too salty, add some water and some more of the flour mixture, stir to incorporate, and taste again.
If the sauce looks separated and greasy, don't fret. This is normal. Just add some water or soup stock a bit at a time, and stir to incorporate. The sauce will come together like magic.
If the mixture seems too dry or is sticking to the bottom of the pan, turn down the heat, scrape the pan again, and add more soup stock if needed. Keep stirring until everything smooths out.
If the sauce seems too thin, turn up the heat a little and add a bit more of the flour and water mixture, then stir until you get the desired consistency.
If the gravy seems fine but the flour got lumpy, then turn down the heat and use a whisk to break the lumps apart. A silicon flat whisk helps me quickly get the gravy smoothed out.
When the sauce is perfect, scrape it into a gravy boat and serve hot. Now enjoy your gravy!
Last month I posted a recipe which shows how to make gluten-free pizza on the BBQ. Well, what if you want to make this same pizza in the oven? If you want that same crispy or chewy crust using a bread recipe, you can get that in your home oven with a gluten-free bread mix.
If you have a pizza peel, you will feel very professional, but it's not necessary. You can simply slide the pizza off the stone using the parchment paper. No need to take the pizza off the paper until you serve.
In a mixing bowl or the bowl of a stand mixer, place:
240g Warm Water
1 small package psyllium husks
Whisk together just until all the psyllium is wet. Place in the bowl:
Mix all the ingredients together with the dough hook of the stand mixer, or with a silicon spoon, until everything is thoroughly blended. The dough will seem wet and sticky, but it should feel like a wet bread dough. It will firm up as you go.
Let the dough rest in the bowl for 30 minutes, punch it down, and and re-mix, either by kneading or with a the dough hook of your stand mixer.
Divide the dough in half. Place a piece of parchment paper down on a flat surface. Dust half of the dough generously with flour,put it on the parchment paper and flatten it out into a disk with your fingers. Roll the dough out to a circle, 8-10 inches for chewy crust, to 12 or more inches - or as thin as you can get it - for crispy crust. Lightly oil the top of the crust to prevent it from drying out. Repeat with the second half of the dough (or refrigerate it or freeze it for use later). Cover the dough with more parchment paper or a clean towel and let the pizza crust rest for 20-30 minutes. Put your pizza stone in the oven and pre-heat to 500 F. While the pizza is rising, prepare your toppings.
Once the pizza dough has risen for about 30 minutes, take the pizza dough by the parchment paper and slide it onto the hot pizza stone. Repeat with the second pizza if they both fit at once, or alternate turns in the oven. Cook the dough for five minutes, then take it out of the oven and top it. Put it back in the oven for 8 minutes, or until done. When the cheese is melted your pizza is ready. Let the pizzas rest for a few minutes, then enjoy!
For years I've been trying to develop the best possible hamburger bun. I tried lots of combinations of eggs, flours, milk, water, oil - you name it. Then I decided to create a ciabatta recipe, and realized that it's 2-in-1. This ciabatta bread makes not only perfect panini, but also perfect hamburger buns. And there's no milk or eggs!
Now, I realize that "real" ciabatta is made from a much longer, more artisan-style process, sort of like a sour dough. This recipe is just a simple double-rise yeasted bread dough. I may try to develop a recipe for a more traditional process, but that will come down the road. This version is simple and effective, and anyone can accomplish great bread in about an hour and a half.
This bread recipe gives you the best hole structure and the most open crumb of any of my bread recipes.
Mix the dough until well blended. Cover and let rise for 30 minutes. Punch the dough down, then knead for a few minutes, making sure that all the bubbles are out of the dough. Place the dough on a sheet of parchment paper.
Flour the dough generously. With a dough scraper or the side of your hand, cut the dough to divide the into four equal parts.
You can simply pat the dough into the shape you would like, or you can roll it out to form ciabatta shapes.
Be sure to brush off any excess flour on the inside of the folds. Fold your rolled-out dough like a letter then flip it over to place it seam-side down on the parchment paper. Press each shaped loaf with your fingers to get rid of any air bubbles. Dust each loaf with a little flour if desired.
Cover the bread and let it rise for another 30 minutes. In the mean time, heat up your oven to 450 degrees. If you have a pizza stone, place that in the oven to heat up. If not, just use a regular baking sheet - no need to heat it up.
Once the bread has risen, move it to the baking sheet or pizza stone by using the parchment paper to convey it - no need to take it off the paper. Bake for 20 minutes. If the bread hasn't browned to your liking, you can brush each loaf with a little oil and turn the oven down to bake at 350 for another 2-5 minutes or until browned. Cool the bread on a baking rack, then enjoy as sandwiches, buns or slice for snacks.