50 g yeast (3 t if using dry yeast) 2 cups (5 dl) finger warm water 1 t salt 2 T granulated sugar 2 1/2 T olive oil Appr. 5 cups (12 dl) all purpose flour If using dry yeast, … Continue reading Källarfranska (“Basement rolls”) (serves 20-25)
This recipe from New York Times I have had and used for many years. Unfortunately I don’t master it with gluten free flour yet, but I’ll keep trying. 3 1/3 cup (8 dl) all purpose or bread flour 1/4 t … Continue reading No-Knead Bread
This recipe from New York Times I have had and used for many years. Unfortunately I don’t master it with gluten free flour yet, but I’ll keep trying. 3 1/3 cup (8 dl) all purpose or bread flour 1/4 t instant yeast 2 t kosher salt 1 1/2 cups (3 3/4 dl) plus 2 T water Combine all the dry ingredients. Add the water and stir until blended. The dough will be very sticky. Cover the bowl with plastic wrap and let it rest in a warm room for at least 12 hours. The dough is ready when you see … Continue reading No-Knead Bread
2 cups (5 dl) gluten free flour of your choice 25 g yeast (1 1/2 t if using dry yeast) 2 T honey 2 T cooking oil of your choice 1 t salt 1 large carrot, peeled and finely shredded 1/2 cup (1 1/4 dl) oats 1 1/4 cup (3 dl) water, finger warm 2 T psyllium husk pumpkin seeds and sea salt flakes for sprinkling on top Put some of the flour plus the yeast in a mixing bowl. Add the finger warm water and mix it together. Add the rest of the. ingredients except the fiber husk. Mix … Continue reading Carrot Buns: GF/DF (serves 12)
2 cups (5 dl) gluten free flour of your choice 25 g yeast (1 1/2 t if using dry yeast) 2 T honey 2 T cooking oil of your choice 1 t salt 1 large carrot, peeled and finely shredded 1/2 cup (1 1/4 dl) oats 1 1/4 cup (3 dl) water, finger warm 2 T psyllium husk pumpkin seeds and sea salt flakes for sprinkling on top Put some of the flour plus the yeast in a mixing bowl. Add the finger warm water and mix it together. Add the rest of the. ingredients except the fiber husk. Mix … Continue reading Carrot Buns: GF/DF (serves 12)
These GF/DF baguettes are as close to the “real thing” as it gets. 25 g yeast (1 1/2 t if using dry yeast) 3 cups (7dl) finger warm water 1 T oil 3 1/2 cups (8 dl) of your favorite … Continue reading Baguettes: GF/DF
These GF/DF baguettes are as close to the “real thing” as it gets. 25 g yeast (1 1/2 t if using dry yeast) 3 cups (7dl) finger warm water 1 T oil 3 1/2 cups (8 dl) of your favorite GF flour. I use either King Arthur GF flour or Sorghum flour 3 T+ 1t corn starch 2 t salt 4 T psyllium husk or psyllium husk powder Put all the dry ingredients (except the psyllium husk) in a mixer. Add the finger warm water plus the oil and mix till it all sticks together. Add the psyllium and quickly … Continue reading Baguettes: GF/DF
In our family, we typically give a recipe the name of the person who shared it with us. This recipe is from my niece, Ebba. 2/3 cup (1 1/2 dl) King Arthur gluten-free flour 1/4 cup (1/2 dl) Buckwheat flour … Continue reading Ebba’s Crackers: GF/DF
In our family, we typically give a recipe the name of the person who shared it with us. This recipe is from my niece, Ebba. 2/3 cup (1 1/2 dl) King Arthur gluten-free flour 1/4 cup (1/2 dl) Buckwheat flour 1/2 cup (1 1/4 dl) sunflower seeds 1/2 cup (1 1/4 dl) pumpkin seeds 4 T flaxseeds 4 T roasted sesame seeds 1/4 t salt 4 T Canola oil 3/4 cup (2 dl) hot water Mix all the dry ingredients. Add the water and oil and mix it all together. Put the mix on a baking tray with parchment paper. … Continue reading Ebba’s Crackers: GF/DF
2.5 cups (6 dl) King Arthur GF flour and 1/2 cup (1 dl) Buckweat flour 1 1/4 cup (3 dl) finger warm water 1/2 cup (1 1/4 dl) oil (I use olive oil) 1 t salt 1 T honey 1 … Continue reading Honey Loaf: GF/DF
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