bread

Gluten-Free 3

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It’s amazing how, when we heard “go gluten-free,” I thought “I absolutely can’t give up bread”. But then I whipped into gear to start looking at the options. I bought the ingredients to start baking without gluten and cruised the internet for advice about why we shouldn’t be consuming it.

Basically the advice, in a nutshell, is that if you are sensitive, you should stay away from gluten. However, if not diagnosed with Celiac disease or an actual allergy, then it’s not critical to buy oatmeal that is certified gluten-free or to avoid anything that might have even come into contact with wheat. The anecdotal take is that you should stay away from gluten no matter what because it is inflammatory. The medical advice is that it hasn’t been proven to be inflammatory and it’s fine to eat bread. The most important piece of advice to remember is to read your own body’s response.

Now that we’re several weeks into a gluten-free diet, we realize that if we have to continue this way, it’s not all that hard. We’re waiting on blood tests to see if gluten is causing the digestive issues, so will take all the advice with a grain of salt until we know the final diagnosis.

Meanwhile, commercial gluten-free hamburger buns, bagels, bread and wraps are perfectly edible. Okay, the bread doesn’t taste quite like a crusty sourdough loaf, but it’s certainly okay on a sandwich. And I like to pride myself on being adaptable. No adolescent pouting here.

I’ve had several failed loaves of bread using my own mix, so my advice is that, even though expensive, buy the ready-made baking and bread mixes. Try several and figure out which one you like the best. And enjoy your biscuits, pancakes and avocado toast!

My Nano’s buttermilk biscuits (with a tweak)

2 c. gluten-free baking mix (Bob’s Red MIll, KIng Arthur, Pillsbury)
1 T. baking powder
½ t. salt
¼ t. baking soda
6 T. butter
1 c. buttermilk

Blend dry the dry ingredients. Cut in butter with two forks or a pastry cutter until it resembles a coarse meal. Add buttermilk and mix lightly, just enough to incorporate the ingredients. Be sure not to overmix. Pat into a loose ball, turn onto a floured board and roll out to about ½” thick. Cut with a biscuit cutter and place on an ungreased cookie sheet covered with parchment paper or a silicone mat. Brush the tops with milk for browning. Bake at 400 for 15-20 minutes.

Gluten-free diet

katejerome2020gmail.com1 Comment

I’m going to take you on a journey with me. Out of medical necessity, my house is going on a gluten-free diet. I’ve always shied away from gluten-free products because they just weren’t necessary and I assumed they weren’t as good as those made with wheat. Happily, I’ve been redirected.

I’ve spent a lot of years cooking with flour – from making a roux for creamy pasta to my grandmother’s traditional holiday cookies to soy sauce in stir-fries (yep, soy sauce has wheat in it) to good old bread baking and even making a sandwich.

I do so many things by rote and from scratch, that I now have to stop and think through any recipe and figure out substitutes. I asked a gluten-free friend which commercial breads taste best and her response was, “I don’t know. They’re all pretty bad.” However, until I can figure out how to make my own substitutions, I’m reliant on commercial breads and baking mixes. And they are pretty expensive.

But they certainly don’t deserve the bad reputation that so many have. I can’t say they’re homemade good yet, but at least there’s hope. Gluten-free products have come a very long way in the past 20 years. I made waffles from a gluten-free baking mix recently and they were actually as good as our usual homemade ones. Buttermilk and baking powder seem to work equally well with any type of flour. Most restaurants offer gluten-free bread and bun options so it’s also possible to eat intelligently when out without having to bring your own bread.

So, as I bounce along this road, I’ll share what I find as far as different flours to use, how to make leavening work without gluten, and which commercial products are the best. Keep in mind that if I mention a brand, I’m not selling or getting any compensation. It’s simply something I’ve tried that is readily on the market.

Here goes!

Gluten-free waffles and pancakes for two

I purchased an all-purpose baking mix (King Arthur) that already has baking powder and xanthum gum in it. Certainly not intended for bread baking, but the waffles were delicious. I’d really like more of a whole grain mix so I’ll next try just the plain alternative flours to make my own waffle and pancake mix.

The recipe using the baking mix:

2 T. vegetable oil or melted butter
1 large egg
1 T. sugar (optional)
½ t. vanilla extract
1 c. baking mix
½ t. baking powder (the mix already has some in it but they suggested more)
dash salt
1 ½ c. milk

Mix and let stand 10 minutes. Pour onto hot waffle iron or pancake griddle.

Sourdough

katejerome2020gmail.com2 Comments

I have time! I’m going to make my own sourdough starter. I love the unique flavor and there are so many delicious breads with a sourdough base that it’s time. Sourdough also falls into that category of probiotics that are so good for gut health, something we can all use. Who knew bread or biscuits could do that for us?

I love the idea that the starter is alive and living in my refrigerator. The thread of using and replenishing it regularly is a wonderful addition to the kitchen. Whether you received starter from another cook and have been nurturing it for years or you plan to start your own from scratch, it’s definitely worth trying. 

Sourdough English muffin bread

I’ve seen many recipes for creating your own starter. Some use commercial yeast, but the purist way to do it is to basically capture wild yeast that is floating around in the air and give it food to reproduce and make the lovely starter. Even if you use commercial yeast to get started, your starter will capture some wild yeast and will eventually take on the distinct sourdough flavor. 

The simple key to using starter is to use it. Every few days, make pancakes, biscuits or sourdough bread. Then you will replenish your starter and let it grow again. It’s a lovely cycle. There are recipes on the web for all types of breads, English muffins and even pasta and desserts. 

One of my favorite sources for recipes is the King Arthur Flour company. They produce cookbooks regularly, which are full of every type of baked good, including sourdough breads and starters. For step-by-step instructions for starter from commercial or wild yeast, go to their website: 

https://www.kingarthurflour.com/recipes. Once you get hooked, another great website is https://www.sourdoughhome.com/. 

And get baking! It’s good for your gut, your stomach and your soul. 

English Muffin Bread

2 c. active sourdough starter

4 ½ c. flour

1 T. sugar

1 t. salt

¼ t. baking soda

2 ½ c. milk

½ c. water

Cornmeal

Remove the starter and let it come to room temperature (a good time to replenish your starter). Combine 3 c. flour, sugar, salt and soda. Heat milk until quite warm to the touch. Add liquids to dry, beat well. Stir in enough flour to make stiff dough. Put in two greased and cornmeal dusted pans, sprinkle with cornmeal. Cover, let rise 45 minutes. Bake at 400 for 25 minutes. Remove immediately and cool. Toast slices for serving.