To trochę za wcześnie dla postanowień noworocznych, ale tutaj jest jeden z moich: Chcę nauczyć się piec! AAACK! Denerwuję się tylko o tym myśleć – pomiarowy, Potrzeba dokładnie, the pounds of flour making my clothes look like I was caught in an avalanche and the science experiments that gluten-free baking entails.
I’ve had some baking successes before: babeczki, Hamantaschen and my delicious I-still-can’t-believe-it-came-out-right gluten-free Ciabatta bread. Now I’m adding my Ooh La La French Bread to the list. I’m telling ya, these recipes are collector’s items!
When you bake gluten-free, you have two options: buy an all-purpose gluten-free flour blend or come up with your own. I preferred to make my own because most blends use refined flours. When you make a blend it needs to have more than one type of flour plus a starch or two. It also needs xanthan gum to replace the gluten.
The blend I use most often is:
1 1/4 cup mąki z ciecierzycy
1 brązowy ryż, mąka filiżanka
1 cup tapioca starch
1 filiżanka skrobi ziemniaczanej
These amounts represent the ratios of the flours and starches. If you bake a lot, and if this blend tastes good to you, it would be easier to just make a big batch of this blend and then measure out what you need for whatever you’re making. I don’t add the xantan gum to my blend because I would rather add it as needed depending on the recipe I’m attempting.
If you don’t want to be bothered experimenting and making your own blends, I would recommend one mix: Jennifer’s Way All-Purpose Flour. It is high-protein, doesn’t contain any refined ingredients and so far, everything I’ve made with it comes out delicious. It also contains the xanthan gum which means you save a lot of money not buying all the individual ingredients.
On to the French Bread: you could divide this dough up in two and make long baguettes. If you’re a serious baker, maybe you already have the loaf pans to shape them perfectly. Since I’m still in the grasshopper stage, I was more concerned with the taste and texture than the shape. I made a large loaf of bread and it was (surprisingly, do mnie) zachwycający.
The bread was crispy on the outside, light and just the right amount of chewy on the inside. You can use whatever herbs you like in your bread. Since it’s French Bread, I used herbs de Provence. This is the perfect bread for bruschetta, heroes or dunking into soups. Wegańskie i bezglutenowe, my Ooh La La French Bread will definitely impress people. Cieszyć się!
Mix the yeast into a cup of the warm water. Add the agave and let sit for 10 minutes while the yeast activates.
W dużej misce, Mąkę połączyć, guma ksantanowa, sól, sugar and herbs. Dobrze wymieszać. Add the oil and the yeast/water mixture to the dry ingredients. Add the remaining 1/2 cup of warm water. Dobrze wymieszać. The dough will be quite sticky.
Grease a loaf pan or a baking sheet with cooking spray and dust with some flour. Spoon the dough into the pan or onto the baking sheet. Spread it into the shape of a loaf (if you want a baguette shape, Ciasto podzielić 2 długo, thin loaves). Cover with a damp towel and keep the dough in a warm place for about 40 minutes or until it doubles in size.
Rozgrzej piekarnik do 400 stopni. Bake the bread for 35 protokół, checking periodically for browning after 25 protokół. When the bread is browned and sounds hollow when you tap it, remove from the oven and transfer to a cooling rack. Allow to cool before slicing.
The “V” Słowo: Powiedz to. Jedz. Żyć.