Bread

Gluten-Free bread has been the biggest challenge to master. I’ve finally found three flours that work the best: ATK All-Purpose Gluten Free Flour blend from “The How Can It Be Gluten Free Cookbook”, King Arthur Flour, and Bob’s Red Mill 1 to 1 Baking Flour.

Honey Loaf: 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 1/2 t instant dry yeast
  • 3 T potato starch
  • 2 T psyllium husk
  • 3/4 t baking powder

Turn the oven on to 450 F (225 C).

Mix finger warm water in a bowl and add the yeast until it dissolves. Add the oil, salt, potato starch, psyllium husk, baking powder, honey and flour (save 2 T for the kneading).

Mix the dough for about 5 minutes in a mixer until it doesn’t stick to the side of the bowl anymore.

Knead the dough on a surface with flour and roll it into a ball. Let it rise for about 20 minutes. Make a cross in the center (scoring the dough helps the heat to reach the center of the loaf). Put it into the lower part of the oven and bake it for 30-40 minutes. Let it cool under a towel.

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. Use your hands or a spatula to spread the mix as thin as possible. Sprinkle the top with Maldon sea salt flakes.

Bake in 300 F (150 C) for 60 minutes (after 30 minutes I remove the tray from the oven and cut the crackers in small squares with a pizza cutter or sharp knife). Put the tray back in the oven for the remaining 30 minutes.

I usually measure up ingredients for four batches and keep three in ziploc bags in the freezer until it’s time to bake again!

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 mix it into the dough. Let the dough rise under a towel for 1 1/2 hrs.

Remove the dough from the bowl and cut into three pieces. Roll each piece to a baguette shaped bread and put it on a parchment covered baking tray. Cover the bread and let it rise for another 45 minutes.

Turn the oven on: 500 F/ 250 C

Put an oven safe bowl or baking tray at the bottom of the oven.

Before you put the baguettes in the oven, make some cuts in the bread for decoration. Put the bread in the oven, but before you close the oven door, pour some water in the heated bowl at the bottom of the oven. The steam helps give the bread a harder crust.

Bake for 30-40 minutes.

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 five minutes with an electric mixer. Add the fiber husk and mix another couple of minutes. Let the dough rest in the mixing bowl under a towel for about one hour. Knead the dough and cut it into 12 pieces. Roll each piece into a ball and put on a parchment paper covered baking tray.

Turn on the oven: 500 F/250 C

Let the buns rest under a towel for 30 minutes.

Brush the buns with water and sprinkle them with pumpkin seeds and sea salt flakes. Bake for 8-10 minutes.

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 bubbles on its surface

Sprinkle flour on a work surface and place the dough on it. Sprinkle the dough with a little more flour and fold it over once. Cover it with the plastic wrap and let it rest for 15 minutes.

Use enough flour to keep the dough from sticking to the work surface and your fingers and form it into a ball. Coat one half of a cotton towel with flour and put the dough on top of it. Sprinkle flour on top of the dough and fold the other half of the towel over it. Let rise for two hours. Pre heat the oven to 450 F/225 C after an hour and a half. Put a 6-to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When dough is ready , carefully remove the pot from the oven. Slide your hand under the towel and turn dough over into the pot. Shake the pot a couple of times so the dough is evenly distributed. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes or until the loaf is browned. Let cool on a rack. This bread is very nice to dip in oil. See under “Dips and Dippers”!

Källarfranska (“Basement rolls”) (serves 20-25)

  • 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, mix it with a little of the flour and add some water. Let it sit for a few minutes before adding the salt, sugar, more flour, the rest of the water and the oil. Add the flour a little at a time until the dough is well blended and not sticky.

Put the dough on a flour dusted surface and cut into two pieces. Make each piece into a roll and cut each roll into 10-12 pieces. Roll the pieces into buns and put them on a parchment covered baking tray. Don’t put the buns too close to each other on the baking tray. Let the buns rise for about 30-40. minutes.

Preheat the oven to 400 F/200 C

Bake the buns for 8-10 minutes.

Monica’s Sesame Braids – (makes 2 loafs)

  • 50 g fresh yeast (3 t if using dry yeast)
  • 2 cups (5 dl) milk of your choice
  • 2 T butter, melted
  • 1 T sugar
  • 1 t salt
  • Appr. 5 cups (12 dl) all purpose flour
  • I egg
  • sesame seeds

Heat the milk until finger warm. Add the butter and stir until melted. Put the fresh yeast in a mixing bowl (I use an electric stand up mixer), and add some of the milk and let it sit until the yeast is dissolved. If using dry yeast, put some of the flour in a mixing bowl, and add the yeast, salt and sugar. Alternate the rest of the flour with the milk and mix until the dough is not sticky. Let it rise till about double size. Put the dough on a flour dusted surface and cut it into six pieces. Roll each piece into a finger thick roll and braid three and three together to make two loafs. Put each loaf in a greased loaf pan, 11×4″ (26×10 cm). Let it rise covered for about 30 minutes.

Preheat the oven to 400 F/200 C

Brush the loafs with the whisked egg and sprinkle them with sesame seeds. Bake the loafs for 30 minutes.

Oatmeal and Carrot Bread: GF/DF (makes one loaf)

  • 3 cups (7 dl) gluten free whole rolled oats
  • 2 eggs
  • 1 t salt
  • 2 t baking soda
  • 1 carrot, peeled and finely shredded
  • 2 1/2 cup (6 dl) dairy free milk (I use coconut milk)
  • 1/4 cup (1/2 dl) raisins

Preheat the oven to 350 F/175 C.

Put the oats in a food processor or a high speed blender and blend until they form a fine flour.

Beat the eggs until fluffy.

Put the oat flour in a bowl and add the dry ingredients plus the raisins. Add the milk and the eggs and mix it together. The dough is a bit sticky.

Pour the mixture into a greased loaf pan, sprinkle the loaf with oats, and bake in the lower part of the oven for about one hour.

Goop’s Grain-Free Seed Bread: GF/DF

This recipe is from goop.com It’s not only healthy, but delicious as well.

  • 1 cup (2 1/2 dl) sunflower seeds
  • 1/2 cup (1 1/4 dl) hulled pumpkin seeds
  • 1/2 cup (1 1/4 dl) psyllium husk
  • 1/3 cup (3/4 dl) hemp seeds
  • 1/3 cup (3/4 dl) chia seeds
  • 1/3 cup (3/4 dl) flax seeds
  • 2 t sesame seeds
  • 1/2 cup (1 1/2 dl) sliced almonds
  • 1 t salt
  • 3 T+1 t (1/2 dl) olive oil plus extra for greasing the loaf pan
  • 1 1/2 cup (3 1/2 dl) boiling water

Preheat the oven to 400 F/200 C

Grease a loaf pan with a little bit of olive oil.

Put all dry ingredients in a mixing bowl and toss to make sure everything is evenly distributed.. Add the boiling water and olive oil and mix well. Pour the mix into the loaf pan and bake in the lower part of the oven for one hour. Let cool completely before removing from pan. Wrap tightly with plastic wrap. Keeps for up to five days in the refrigerator.

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