Sunday, November 25, 2012

Gluten-Free Savory Yeast Bread - Baked As Rolls, Buns or Loaf


On past Saturday, I was planning to make pizza, but didn’t have many ingredients.  Hot yeast bread is more appetizing to me than pizza, so I decided to combine both.

Before I share the method and ingredients, I will show the different forms into which the dough can be shaped.

This is a project for those who enjoy baking and willing to try a  new experiment in making gluten-free bread. It does take time, so a Saturday or Sunday afternoon will be the best time for this undertaking.

As a “French Loaf” type

Gluten Free Savory Yeast Bread

This could have been placed directly on a greased pan, instead of foil. The dough does not spread too much, just rises.

Gluten Free Savory Yeast Bread

As smaller ‘fingers’

The insides have the ‘stretchiness’ like the store bought croissants and quite good when warm.  They were all gone before they got cold!

Gluten Free Savory Yeast Bread

Gluten Free Savory Yeast Bread

As buns

Gluten Free Savory Yeast Bread

Gluten Free Savory Yeast Bread

Sliced to be used as buns

Gluten Free Savory Yeast Bread

Decided to freeze some of the ‘buns’

Gluten Free Savory Yeast Bread

Just before going in the oven.  Those are English muffin rings on a greased baking sheet.  The insides of the rings are also greased.

Gluten Free Savory Yeast Bread

Served as a bun

This works well as a hamburger bun. Carefully warm them in microwave, do not over heat as they will become spongy.

Gluten Free Savory Yeast Bread - Served

Now to the if, whens and buts….

The mixing of the batter

This began with a package of Bob’s Red Mill Pizza Mix. Additional ingredients added then prepared according to package instructions.

Add this to the mixing bowl along with the BRM Pizza mix and yeast
1/4 cup bean flour
1 tsp ginger powder (for the bean effects)
1 tsp dough enhancer(or 1/2 tsp lecithin, 1/8 tsp ascorbic acid, 1/8 tsp ginger)
 
 
Continue following the instructions from the package, adding 3 tbsp additional solid shortening as a part of the fat listed in the package instructions.
 

Gluten Free Savory Yeast Bread

Allow the mixer to run on low until the dough is mixed.
 
Once the dough is mixed with the liquid, add in the following and continue mixing for about a minute.
 
3 ounces chopped black olives
1 large roasted red pepper, drained, wiped dry to remove any water liquid, diced
2 caramelized garlic cloves (or 2 fresh - caramelized, has better flavor)
1/2 tsp rosemary
1 tsp parsley flakes
1 tsp basil
1 tsp dehydrated onion
1 tsp Bragg Organic Sprinkles(similar to Herbes de Provence with more herbs)
 
The batter will appear similar to this.
 
Gluten Free Savory Yeast Bread

Shape according to which form you wish to bake. Allow the dough to rise.  Bake in preheated 400F oven  for each type shown above (375F if using one loaf pan to bake the entire recipe .. not recommended)

The additional bean flour and dough enhancer makes the bread a little ‘stretchy-er’ than most gluten-free breads.

Enjoy! 

Tips:

 If adding more ingredients that have liquid than ingredients that are dry, reduce the water by a tablespoon.  If the dough is a bit wet, it will be harder to shape it.  It will still work, but will have to be shaped with a spatula.

If deciding to go all the way and make pizza bread, by mixing in  shredded cheese and pepperoni, it should either be flattened like focaccia or a ‘French’ loaf.

This is great for a get-together or pot-luck, shaped as a ‘French’ loaf or in ‘fingers’


© 2012 retiredwithnoregrets.blogspot.com     #GlutenFree  #YeastBreads  #savory

Sunday, November 4, 2012

Making Raw Chocolate Balls - When there is nothing worth watching on TV

House cleaning and laundry wasn’t keeping me busy on Saturday, so I decided to make some chocolate treats.

I was just tired of flipping channels each time a political ad came on, so I turned the TV off and started some house cleaning. After an hour or two, that got boring, so on to looking for something else to do. 

I have made these balls before, but used all dried plums(prunes).  The taste wasn’t the best, so I decided to mix the dried fruit this time.  This mix works very well and is quite tasty!  They are a little sweet with the amount of chocolate added, so the amount may be reduced to taste.

There is no added sweetener in this version ‘raw’ aka ‘un-cooked’ chocolate balls, as a candy bar is used instead of cocoa or unsweetened chocolate.

Raw Chocolate  Balls - Another Version
Raw Chocolate Balls

Ingredients1/2 cup pecans
1/2 cup Walnuts
1/2 cup natural almonds
1/2 cup dried dates
4 large dried plums (prunes)
1/2 cup raisins
1 3.3-oz. Dark Chocolate Bar (or 3-oz. (or less) semi-sweet baking chocolate)
1/4 tsp vanilla powder
1/2 tsp cinnamon
1/4 cup Unsweetened shredded coconut (used Let's Do Organic)

Procedure
·         Pulse the almonds to consistency of flakes
 
Raw Chocolate Balls - almonds
 
·         Add Remaining ingredients in a food processor, and pulse  about 3 or 4 times or until finely chopped
 
Raw Chocolate Balls -ingredients
 
Raw Chocolate Balls
 
  • forgot to add chocolate, so chopped and added it in and pulsed a few more times
 
Raw Chocolate Balls - chopped candy bar
 
·         Using (food service grade) gloved hands, shape into balls. 
 
Raw Chocolate Balls - tools of the trade
 
They are ready to be stored, freeze spread apart first to prevent sticking together.
 
 Raw Chocolate Balls
 
·         After freezing, place in a sealed container and return to freezer, restoring to room temp before serving. If not freezing store in a sealed container in the fridge.
 
Raw Chocolate Balls
 
I enjoyed one before returning them to freezer… Each ball is about 1 1/2 inches in diameter, so they can be made smaller.

Raw Chocolate Ball

Servings:  24
Nutrition (per serving): 89 calories, 5.5g total fat, 1.5g monounsaturated fat, 1.7g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 1.5g saturated fat, <1mg cholesterol, <1mg sodium, 17mg calcium, 96.4mg potassium, 5.3mcg folate, 34.2mg phosphorus, 1.8mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1mg zinc, 9.8g carbohydrates, 1.6g fiber, 8.3g net carbohydrates, 6.7g sugar, 1.8g fructose, <1g galactose, 1.9g glucose, 0g lactose, <1g maltose, 1.1g sucrose, <1mg stigmasterol, 1.7g protein.

Tips
 
Depending on which dates used, you may have to squeeze the mixture into the balls.
This batch used these chopped dates
 
Raw Chocolate Balls - dates
 

instead of these - this type works best
Raw Chocolate Balls - dates
 
Food service (sanitary) gloves can be purchased in large quantities at warehouses, smaller amounts can be found at stores like Wal-Mart. Read the label to make sure it says “approved for food handling” .


© 2012 retiredwithnoregrets.blogspot.com