Best GF artisan bread: with Caputo Fioreglut

 From SILVIASCUCINA

450 gr Caputo Fiore Glut GF flour

1×7 gr sachet of dry yeast

300 ml of luke warm water

1 teaspoon of  GF rice malt syrup (or honey/molasses)

1 tablespoon of extra-virgin olive oil

2 teaspoons of salt flakes

Mix flour, yeast, molasses, oil, and 250g water

Slowly add another 50g water (might need an additional 15-20g if it seems too crumbly) and then add the salt

Mix in stand mixer 3 minutes. It is drier than the Better Batter recipes. Form into a ball, sprinkle with flour and let rise in the proofer for 1 hour until doubled. 

Take out the dough and perform some stretch/tuck: 

From Silvia: Once the dough has proven, tip it onto a bench, dust with GF flour and stretch the dough into a rectangle.You will notice it will look slightly crumbly at this stage.Fold each side into the middle, then roll into a ball. Repeat two more times. You will notice that the more you fold and roll, the more it starts resembling wheat dough. Basically we are cheating this GF flour to act like wheat flour! Also the folding and rolling will ensure you a nicer crumbs, dotted with little holes, just like wheat sourdough.

Shape back into a ball put into bread basket dusted with flour. Proof in proofer about an hour until doubled. 

Meanwhile, heat open to 480 degrees. Prepare a cast iron dutch oven with a piece of parchment on the bottom. 

Once oven is hot and bread has risen, tip bread into dutch oven making sure the embossed side is on top. Make an x with a bread lame. 

Cover with lid and bake at 480 for 35 minutes. Then turn down heat to 420, remove lid and back another 15-20 ( I did 15 and then turned on broil for 2-3 minutes to darken top of loaf slightly. Watch very carefully if you do that so as not to burn your beautiful loaf!

Four Kings Cake (GF) to celebrate Martin Luther King

 

Mix together :

1 T plus 1t Instant yeast
zest of 1/2 orange
zest of 1 lemon
1/3 cup granulated sugar
270 grams warm water (1 cup plus 2 T) if using milk powder
*If not using milk powder, do 135grams of scalded and cooled milk and 135 grams of water*

455 Grams Gluten Free One to One Flour (I have used Caputo with success)
1 t salt
2 T dry milk powder if using (see above)
1 stick slightly softened butter cut into pieces 

Then add:
2 eggs, beaten
1/2 cup assorted dried fruits (I like cranberries, cherries, and chopped up apricots)
1/4 cup chopped walnuts 

Form into a loose ball--it will be sticky--and let rise on a buttered board in a warm place (or in the proofer) for 1-2 hours

After initial rise, form dough into a long strand and connect the ends into a crown. Do this directly on a parchment paper covered baking sheet Let rise on proofer (remove outer walls of proofer and just place the baking sheet on top of the warming proofer. Cover with tea towel and let rise 1 hour. 

Bake at 360 for 20 minutes.

Let cool and then hide the baby in the crown (just dig it in) and frost (make sure to cover your hole) and decorate with dried fruit and walnuts so it looks like a jeweled crown.

Frosting recipe (adjust to create desired consistency): 

2-2 1/2 cups powdered sugar 

3 T butter (soft)

3 T heavy cream

1 t vanilla

Whoever gets the baby in their slice gets to pick dinner for a week (or gets a prize) 

 

Broccoli Soup

 Saute onions, celery and garlic

Add broth (water anad better than bouillion), thyme, salt, pepper, splash of Worcester sauce

Add 4-5 chopped up potatoes

Cook until el dente

Add chopped up broccoli (2 heads with stems (peel off the outer layer))

Cook until tender.

Blend (don't blend all the liquid in at first because it's easier to add more liquid to an overly thick soup than it is to thicken up a watery soup). 

Salt to taste. Optional: add 1/4 cup cream or half and half

Serve warm with grated cheddar cheese on top. 

Gluten Free Gingerbread Cookies

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• 2 1/4 cups (347g) King Arthur Gluten-Free Measure for Measure
• 1 cup (96g) King Arthur Almond Flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves (I would also add nutmeg, all spice, pumpkin spice, or just more of the above spices!)
• 6 tablespoons (85g) butter, softened
• 1/2 cup (106g) light brown sugar or dark brown sugar, packed
• 1 large egg
• 1/2 cup (170g) molasses
• 1 teaspoon King Arthur Pure Vanilla Extract

2. Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside.

3. In the the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy.

4. Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don't mix on high speed at this point; you want to avoid adding air to the dough.

5. Add the dry ingredients, and blend on low speed until incorporated.

1. Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight (I recommend overnight!!!).

2. Preheat your oven to 350°F.

3. Remove the the dough from the refrigerator and roll disks out about 1/4" thick.

4. Cut the dough with your choice of cutters,and place on a parchment-lined baking sheet.

5. Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done.

7. Decorate when cool!

Green Smoothie

Handful of baby spinach

Half a small apple cut up

Squeeze of half a lemon

1 kiwi

1 banana

Grated fresh ginger

3 frozen strawberries

2 ice cubes

Chia seeds

Small scoop of Greek yogurt

Some milk

Baked Latkes

 Preheat oven to 425

With a cuisinart, shred 1.5-2 lbs potatoes and one onion. Use a salad spinner to spin out the liquid

Mix shredded potato/onion with 2 eggs, 2-3 T gluten free flour, salt, and pepper

Pour 1/2 cup oil on a sheet pan and heat in the oven for 10 minutes

Scoop latke mixture using a 1/4 cup. Put them on the hot oiled pan and lightly flatten with the back of the measuring cup.

Bake 20-25 minutes, flip, then bake for 8-10 more so they are crispy on both sides.

Top with flaky salt, and serve with applesauce and sour cream. 

Roasted Summer Vegetable Pasta

 Toss together sliced grape tomatoes, thinly sliced onion or shallot, 4-5 cloves garlic pressed, 1/4 cup olive oil, 1 tsp sugar, 2 tsp salt. Put on a baking sheet

Roast at 350 for 20 minutes

Add 1 zucchini cut in 1/4 coin chunks, corn from 3 cobs, and a handful of pea pods into the roasting pan

Roast another 10 minutes

Meanwhile, make your pasta. Drain it when it's al dente. Toss pasta with 3 T butter and the roasted veggies (with the pan sauces). Add in 1/2 cup chopped basil and 1/2 cup parmesan

Yum!