This really is the best GF bread recipe ever; https://www.onegoodthingbyjillee.com/best-gluten-free-bread-recipe-ever but I had to make it a half dozen times to get it to behave consistently. I have also shortened the name from “GF bread that doesn’t suck” to “Jillee sandwich bread” in honor of the woman who developed the recipe.
What worked best for me, in my repeated attempts, was to let the dough rise for an hour, and it barely rises even then, and then bake for one hour. Less than an hours baking time left to much moist dough and the sides would collapse inwards. However, at one hour the top can get pretty brown so I also put a aluminum foil tent on top of the loaves at the 45 minute mark. Also, remember to scrape the bottom of the bowl halfway through mixing and check for clumping, it happens about half the time with this recipe.
Mmm, check out the cell structure on that slice, it looks like, well, like bread. 😀
It also didn’t work very well in a normal sized bread pan so I picked up a long pan from King Arthur Flour with high sides and that worked really well.
I also found that I could split the dough (really more of a batter) into fourths and use a set of mini-loaf pans that I picked up at Bed Bath & Beyond to make four small tasty loaves with robust tops. This way I could gift them to other G-Free people more easily. Baking in the smaller tins still needed 55 minutes to be really cooked through.
My wife says it reminds her of Kings Hawaiian bread, that’s probably from the honey. I wouldn’t know, I haven’t had that bread in 30+ years and I don’t remember it having any flavor. She’s my official taste-tester when I’m trying to make things that taste “normal”.
I highly recommend this recipe, just be a little patient with it.
I had an infected molar removed that’s been chewing away at my jawbone for years. It was feeling like a pair of child safety scissors was inside my skull trying to get out by way of my eye socket. I suspect that tooth has been the source of a lot of my headaches and stress over the years. It’s only been a day since the operation but my head feels so much better than before, despite the aches of recovering from an extraction.
I am hoping that without this nagging ache in my skull to drag me down I can be more productive with all of my creative endeavors.
I have list of items I want to learn how to make, eat, and share, all gluten free of course. Tonight I made Mini-Victoria sandwiches with Lynne’s raspberry jelly in the center and a stiffened whip cream around it. The sandwich and the stiffened whip cream are now checked off of my list. They were also quite yummy, reminded me of twinkies actually.
I really enjoy playing with meringues, I think they’re kind of magically fun actually. For the July 4th BBQ I made Pavlova’s; a baked meringue disk with whip cream and fruit on top. I macerated the fruit while the Pavlova base was cooking and cooling so the textures would be similar, and fruit in Alaskan stores is usually not sweet anyways so a little sugar bath does them a world of good. The one thing I found for the next time I make them, they were very tasty too, is to make sure that the whipped cream covers the meringue base as the meringue by itself was crazy sweet and the cream really helped to balance it out.
Other things on my list are; Red velvet cake, carrot cake, souffles, mousses, cinnamon-roll bundt cake, hand-pies, and a croquembouche. I’ll start making mini-cream puffs/profiteroles in big batches this week to practice. This weekend I’ll start trying to make hot sugar molds to decorate the bouche tower. The State Fair is right around the corner so I need to get a move on. 🙂
I finally opened a food stand with gluten-free food that I like to eat! Okay, it was half of a table that the Anchorage Midtown Rotary allowed me to use at the Muldoon Farmer’s Market, but it was a start. 🙂 I wanted to know if I could make food that I like, not lose money selling it, hopefully make some money, and still enjoy the whole process. It was successful on all points and I intend to continue this experimental endeavor in gluten-free baking.
For the first week I made french bread, cinnamon rolls, and peanut butter cookies. We sold out of the bread, had a few small bags of cookies left, and I made waaayyy too many cinnamon rolls. But it still worked out and I was able to give my son a half dozen rolls to take into work to share. My plan is to keep shifting the menu around each week to keep it fresh and see what sells. This next week I’ll be making the sticky buns, more french bread, toffee, and maybe marshmallows. Home made marshmallows are the best!
I am hopeful that this continues to be successful and if it is I plan to get my own stall and table for this summers outdoor markets. When I retire, which is still some years away, I’d like to own a bakery, or a bakery food truck, and this is the first step in training and planning towards that goal.
Here is my new Facebook page, if you’d like to follow along, and a link to the very nice and helpful people of the Muldoon Farmers Market;
It’s been a while since I posted about my progress as a gluten-free baker, but I have been making and eating many experiments since I last posted. I’ve made a list of GF baked items that I need to make, many of which are very basic, and top of the list was one of my wife’s favorites: Sticky Buns! I’ve never had sticky buns before so she was my official taster, and I made her a very happy taster. The recipe was based on this one from Gemma Stafford;
I substituted Namaste GF 1-for-1 flour (3 cups) and also added a little almond flour (1/2 cup) for better texture and moisture, instead of regular wheat flour. My wife is also allergic to Pecans so those are sliced almonds on top. It only makes a small batch and didn’t rise very much so I only had eight sticky buns for my test group (family & friends) to eat. Three of those testers banged the table in delight, so I assumed this to be a winner of a recipe.
Here are the ingredients with my substitution in place;
- 1 cups milk
- 2 teaspoons dried yeast
- 2 teaspoons salt
- 2 large eggs , lightly beaten
- ¼ cup honey
- ½ cup butter, melted
- 3 cups GF 1-to-1 flour
- 1/2 cup almond flour
Caramel Topping and filling
- ¾ cup butter, melted, plus more for sides of the pan
- 1 ¼ cup brown sugar
- ⅓ cup honey
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups chopped almonds
I highly recommend perusing Gemma’s site and watching her videos as they are quite entertaining and educational.
I’ve really wanted decent bagels for quite some time and I experimented with a few this week and finally came up with my own hybrid recipe. The dough is a little plain, but I always saw bagels as more of a textural experience that you add flavors to. The recipe is in the files section if you’d like to play with it.
I’ve added a “Recipes” page with my recipe uploads since Dropbox doesn’t want to play nice anymore.
I’ll add my GF versions of recipes here.