- Recipe: No-Knead Multigrain Bread — Recipes from The Kitchn | The Kitchn: "No-Knead Multigrain Bread"
- Multigrain Bread - Vanilla And Bean:
- How To Shape a Round Loaf of Bread Dough: The Video | The Kitchn:
- Homemade Bread: The Next Frontier - hummingbird high || a desserts and baking blog:
- Gluten-Free Goddess Recipes: Gluten-Free Cranberry Bread Recipe:
- Nourishing Nut & Seed Bread:
- The Life-Changing Loaf of Bread - My New Roots
- Five Seed No-Knead Bread | food to glow
- 25 of the Best Gluten-Free Bread Recipes - Free-From Heaven | Free-From Heaven
Read the book and then get cooking. Food. Recipe.
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Saturday, 24 December 2016
Friday, 23 December 2016
Five Seed Gluten Free Bread. By Amelia Freer.
Bread by Nutritional Therapist Amelia Freer.
Pour the almonds milk (1+1/3 cup or 325 ml) in Pyrex measuring jug - heat in microwave oven until warm to the touch.
Wisk two egg, add 1 teaspoon cider apple vinegar and gradually stir in the warm almonds milk.
In a large mixing bowl, combine:
- 225g gluten free brown bread flour (mine is from Sainsbury)
- 225g teff flour (mine is from Sainsbury)
- 1/2 teaspoon sea salt
- 2 tablespoons coconut blossom nectar (mine is from "Spill The Beans" Wimborne - health food shop).
- 10g fast action yeast
- 1 tablespoon each of
pumpkin
sesame
sunflower
linseeds (also known as common flax or flax)
(mine is from Sainsbury - seed mix)
chia seeds (mine is from Sainsbury).
Using a sturdy wooden spoon stir until well combined.
Pour the "wet" mixture from the small mixing bowl into the large mixing bowl with the dry ingredients.
Add 3 tablespoon melted coconut oil (or ghee) - stir until well combined.
When ready to shape and bake the loaf, sprinkle your work surface with a little flour.
Turn the dough out onto the counter.
Sprinkle the dough piece with a little more flour and shape into round loaf.
Cover and let the loaf rise for about 1 1/2 to 2 hours at room temperature, until nearly doubled in bulk.
A half hour before baking, preheat the oven to 220 degrees C/450°F.
Place a Dutch oven, or other heavy-bottomed pot with a lid, into the oven as it heats.
When the loaf have risen, quickly cut slashes 1 cm deep in the top of with a serrated knife.
Gently and carefully but quickly transfer the loaf to hot Dutch oven.
Cover and place back in the oven.
Bake for 20 minutes, then remove the cover from the Dutch oven.
Bake for another 10 to 15 minutes, until the loaf is dark brown, sound hollow when tapped on the bottom, and the interior registers 87.78 degrees celsius/190°F on an instant-read thermometer.
Allow to cool fully on a rack before slicing and eating.
Note:
To make No-Knead Bread - cover the bowl and let it sit at room temperature for 8 hours or overnight.
If necessary, you can refrigerate the dough after this fermentation period and keep it refrigerated for up to a week.
Refrigerating for a few hours also helps make the dough easier to work with and improves the flavor.
Pour the almonds milk (1+1/3 cup or 325 ml) in Pyrex measuring jug - heat in microwave oven until warm to the touch.
Wisk two egg, add 1 teaspoon cider apple vinegar and gradually stir in the warm almonds milk.
In a large mixing bowl, combine:
- 225g gluten free brown bread flour (mine is from Sainsbury)
- 225g teff flour (mine is from Sainsbury)
- 1/2 teaspoon sea salt
- 2 tablespoons coconut blossom nectar (mine is from "Spill The Beans" Wimborne - health food shop).
- 10g fast action yeast
- 1 tablespoon each of
pumpkin
sesame
sunflower
linseeds (also known as common flax or flax)
(mine is from Sainsbury - seed mix)
chia seeds (mine is from Sainsbury).
Using a sturdy wooden spoon stir until well combined.
Pour the "wet" mixture from the small mixing bowl into the large mixing bowl with the dry ingredients.
Add 3 tablespoon melted coconut oil (or ghee) - stir until well combined.
When ready to shape and bake the loaf, sprinkle your work surface with a little flour.
Turn the dough out onto the counter.
Sprinkle the dough piece with a little more flour and shape into round loaf.
Cover and let the loaf rise for about 1 1/2 to 2 hours at room temperature, until nearly doubled in bulk.
A half hour before baking, preheat the oven to 220 degrees C/450°F.
Place a Dutch oven, or other heavy-bottomed pot with a lid, into the oven as it heats.
When the loaf have risen, quickly cut slashes 1 cm deep in the top of with a serrated knife.
Gently and carefully but quickly transfer the loaf to hot Dutch oven.
Cover and place back in the oven.
Bake for 20 minutes, then remove the cover from the Dutch oven.
Bake for another 10 to 15 minutes, until the loaf is dark brown, sound hollow when tapped on the bottom, and the interior registers 87.78 degrees celsius/190°F on an instant-read thermometer.
Allow to cool fully on a rack before slicing and eating.
Note:
To make No-Knead Bread - cover the bowl and let it sit at room temperature for 8 hours or overnight.
If necessary, you can refrigerate the dough after this fermentation period and keep it refrigerated for up to a week.
Refrigerating for a few hours also helps make the dough easier to work with and improves the flavor.
Tuesday, 6 December 2016
Frittata.
Frittata for brunch is brilliant because you just assemble it and stick in in the oven while you take a shower and make coffee or set a beautiful table.
You can serve it warm or at room temperature, so you don’t have to worry about serving it hot or tardy guests throwing off your timing.
And it’s gluten free (unless you offer it with pieces of torn baguette, as I do).
Toss together a salad with some nice greens, and your work is done.
Here’s how to make a frittata without a recipe:
- Heat your oven to 180C, and put a well-seasoned cast-iron skillet on the stovetop.
Sauté some sliced onion in plenty of olive oil until it softens (you could throw in some Swiss chard stems or mushrooms, too).
Add a handful of greens for each person—baby spinach or chopped chard leaves are great—and cook just until they wilt and there’s no liquid in the pan.
Meanwhile, crack your eggs into a bowl (two or three per person).
Whisk them together with some full-fat dairy—whole milk, cream, sour cream, whole-milk yogurt—about 1/2 cup for a dozen eggs.
Don’t forget to sprinkle in some salt and pepper.
If you’ve got a bit of parsley in the crisper or some herbs on the windowsill, mince a handful and throw that in as well (save a pinch for garnish).
If you like cheese, mix in up to a cup of something melt-y like cheddar or Gruyère for a dozen eggs, half a cup for six; you can sprinkle more on top, too.
Spread out the veggies in the bottom of the skillet.
Maybe add a little more olive oil for good measure (it’s a healthy fat, anyway), and make sure it coats the sides of the pan as well.
Pour in the egg mixture.
If you want more cheese on top, go for it.
Bake until it’s mostly set but still jiggles in the middle if you shake the pan, 20 to 40 minutes, depending how big it is.
Err on the side of undercooking:
You can always stick it under the broiler for a minute or two if it doesn’t set when it cools.
Serve the frittata warm or at room temperature; it’s fine to let it sit out for hours (I make sandwiches with the leftovers).
Toss together some nice salad greens with a squeeze of lemon, a drizzle of olive oil, and some salt and pepper.
You can serve it warm or at room temperature, so you don’t have to worry about serving it hot or tardy guests throwing off your timing.
And it’s gluten free (unless you offer it with pieces of torn baguette, as I do).
Toss together a salad with some nice greens, and your work is done.
Here’s how to make a frittata without a recipe:
- Heat your oven to 180C, and put a well-seasoned cast-iron skillet on the stovetop.
Sauté some sliced onion in plenty of olive oil until it softens (you could throw in some Swiss chard stems or mushrooms, too).
Add a handful of greens for each person—baby spinach or chopped chard leaves are great—and cook just until they wilt and there’s no liquid in the pan.
Meanwhile, crack your eggs into a bowl (two or three per person).
Whisk them together with some full-fat dairy—whole milk, cream, sour cream, whole-milk yogurt—about 1/2 cup for a dozen eggs.
Don’t forget to sprinkle in some salt and pepper.
If you’ve got a bit of parsley in the crisper or some herbs on the windowsill, mince a handful and throw that in as well (save a pinch for garnish).
If you like cheese, mix in up to a cup of something melt-y like cheddar or Gruyère for a dozen eggs, half a cup for six; you can sprinkle more on top, too.
Spread out the veggies in the bottom of the skillet.
Maybe add a little more olive oil for good measure (it’s a healthy fat, anyway), and make sure it coats the sides of the pan as well.
Pour in the egg mixture.
If you want more cheese on top, go for it.
Bake until it’s mostly set but still jiggles in the middle if you shake the pan, 20 to 40 minutes, depending how big it is.
Err on the side of undercooking:
You can always stick it under the broiler for a minute or two if it doesn’t set when it cools.
Serve the frittata warm or at room temperature; it’s fine to let it sit out for hours (I make sandwiches with the leftovers).
Toss together some nice salad greens with a squeeze of lemon, a drizzle of olive oil, and some salt and pepper.
Wednesday, 1 June 2016
Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free.
Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free Recipe:
Marinade
3 garlic cloves
2cm piece of ginger
1 small brown onion
½ cup coriander leaves
½ tsp ground coriander
½ tsp ground cumin
½ tsp cinnamon
3 tbs extra virgin olive oil
1 tsp cracked pepper
1 tbs sea salt
1 kg lamb shoulder, deboned, cubed and trimmed of fat
2 cups chicken stock
Juice of 1 lemon
300g butternut pumpkin cut into medium cubes.
1 cup quinoa
2 cups water
Pinch of sea salt
Combine all marinade ingredients in a food processor and blitz to form a paste.
Combine the lamb and marinade in a bowl and let the meat marinade for at least 3 hours or overnight.
Preheat the oven to 180C.
Heat a heavy based casserole pot over medium to high heat. Drizzle a little olive oil in the pot then add lamb and marinade and stir occasionally for 5 minutes or so until lamb is browned.
Add the chicken stock and lemon juice, place the lid on the pot and place in the oven for 2 hrs.
Remove pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
In the meantime prepare the quinoa by rinsing under water to remove grittiness.
Place in a pot with water and salt, cover and cook for 15 minutes or until moisture is absorbed.
Remove from heat and place a paper towel between the pot and lid to absorb moisture.
Fluff with fork.
Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.
Marinade
3 garlic cloves
2cm piece of ginger
1 small brown onion
½ cup coriander leaves
½ tsp ground coriander
½ tsp ground cumin
½ tsp cinnamon
3 tbs extra virgin olive oil
1 tsp cracked pepper
1 tbs sea salt
1 kg lamb shoulder, deboned, cubed and trimmed of fat
2 cups chicken stock
Juice of 1 lemon
300g butternut pumpkin cut into medium cubes.
1 cup quinoa
2 cups water
Pinch of sea salt
Combine all marinade ingredients in a food processor and blitz to form a paste.
Combine the lamb and marinade in a bowl and let the meat marinade for at least 3 hours or overnight.
Preheat the oven to 180C.
Heat a heavy based casserole pot over medium to high heat. Drizzle a little olive oil in the pot then add lamb and marinade and stir occasionally for 5 minutes or so until lamb is browned.
Add the chicken stock and lemon juice, place the lid on the pot and place in the oven for 2 hrs.
Remove pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
In the meantime prepare the quinoa by rinsing under water to remove grittiness.
Place in a pot with water and salt, cover and cook for 15 minutes or until moisture is absorbed.
Remove from heat and place a paper towel between the pot and lid to absorb moisture.
Fluff with fork.
Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.
Monday, 6 July 2015
Cast Iron Skillet Clafoutis.
Quick and Easy Cast Iron Skillet Clafoutis Recipe
Ingredients
Batter Mix:
3 eggs
1 cup milk
8 tbsp melted butter
1 tsp. vanilla extract
2⁄3 cup all-purpose flour
½ cup sugar
½ tsp. salt
Fruit:
4 tbsp. unsalted butter
4 apples, peaches, pears peeled, cored/pitted, and sliced. Or use ~ 3 cups of cherries, blueberries, sliced strawberries, etc.
½ cup plus 2 tsp. sugar
Ground cinnamon if using apples or peaches (optional)
Directions:
Preheat oven to 200 degrees C.
For the batter:
- mix the milk, eggs, 6 tablespoons of the melted butter, vanilla, flour, sugar, and salt in a blender until smooth, and set aside.
With the remaining 2 tablespoons of butter, grease your skillet or a 10″ pie plate, then set in oven to heat.
To prepare the fruit:
- melt butter in a large skillet over medium-high heat.
Add fruit, 1/2 cup of the sugar, and cook until the fruit is glazed and warm, about 5 minutes.
Remove the skillet from the oven and immediately pour in half the batter.
Arrange warm fruit over batter, reserving juices, then pour remaining batter over fruit.
Sprinkle remaining sugar and a little cinnamon (if using) over batter and bake until clafouti is golden brown and set in the center, 25–30 minutes.
Drizzle with warmed reserved fruit juices. You can eat as is, or top with powdered sugar or whipped cream.
Clafouti is best eaten warm, straight from the oven, but is certainly also good warmed up later on or even eaten cold.
For other quick and easy dessert recipes, try out Dutch Baby Pancakes and black skillet Cobbler and Crisp recipes.
----------------
Blackberry Clafoutis
Ingredients
1 tablespoon butter, softened
3 eggs
1/2 cup granulated sugar
3/4 cup whole milk
1/2 cup whipping cream
1/2 cup all-purpose flour
2 tablespoons orange liqueur or orange juice
2 teaspoons finely shredded orange peel
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3 cups fresh or frozen blackberries*
Powdered sugar
Creme fraiche or soft whipped cream
Directions
Preheat oven to 190 degrees C.
Using the softened butter, butter a 10-inch cast-iron skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups; set aside.
In a medium mixing bowl beat eggs and granulated sugar with an electric mixer about 3 minutes or until light and lemon color.
Stir in milk, whipping cream, flour, liqueur, orange peel, vanilla, and salt.
Arrange berries in the prepared skillet.
Carefully pour batter over berries.
Bake for 10 minutes.
Reduce oven temperature to 177 degrees C.
Bake for 25 to 30 minutes more for large skillet or 20 to 25 minutes more for smaller pans or until filling is set and top is golden brown.
Sprinkle with powdered sugar and serve warm with creme fraiche.
*TIP:
- If using frozen berries, arrange frozen berries on a baking sheet lined with paper towels.
Thaw for 10 to 15 minutes (berries will not be fully thawed).
Carefully transfer to skillet, trying not to break berries.
- Preheat oven to 177 degrees C.
Grease a cast iron skillet or baking dish.
Pour in a thin layer of the batter into the bottom of the skillet or baking dish and bake for about 5 minutes, just to set the batter.
Layer the fruit over the batter.
Top with remaining batter.
Return to the oven and continue baking until clafoutis is golden brown and knife comes out clean.
- made all versions using a gluten free flour blend which you can find here!
Ingredients
Batter Mix:
3 eggs
1 cup milk
8 tbsp melted butter
1 tsp. vanilla extract
2⁄3 cup all-purpose flour
½ cup sugar
½ tsp. salt
Fruit:
4 tbsp. unsalted butter
4 apples, peaches, pears peeled, cored/pitted, and sliced. Or use ~ 3 cups of cherries, blueberries, sliced strawberries, etc.
½ cup plus 2 tsp. sugar
Ground cinnamon if using apples or peaches (optional)
Directions:
Preheat oven to 200 degrees C.
For the batter:
- mix the milk, eggs, 6 tablespoons of the melted butter, vanilla, flour, sugar, and salt in a blender until smooth, and set aside.
With the remaining 2 tablespoons of butter, grease your skillet or a 10″ pie plate, then set in oven to heat.
To prepare the fruit:
- melt butter in a large skillet over medium-high heat.
Add fruit, 1/2 cup of the sugar, and cook until the fruit is glazed and warm, about 5 minutes.
Remove the skillet from the oven and immediately pour in half the batter.
Arrange warm fruit over batter, reserving juices, then pour remaining batter over fruit.
Sprinkle remaining sugar and a little cinnamon (if using) over batter and bake until clafouti is golden brown and set in the center, 25–30 minutes.
Drizzle with warmed reserved fruit juices. You can eat as is, or top with powdered sugar or whipped cream.
Clafouti is best eaten warm, straight from the oven, but is certainly also good warmed up later on or even eaten cold.
For other quick and easy dessert recipes, try out Dutch Baby Pancakes and black skillet Cobbler and Crisp recipes.
----------------
Blackberry Clafoutis
Ingredients
1 tablespoon butter, softened
3 eggs
1/2 cup granulated sugar
3/4 cup whole milk
1/2 cup whipping cream
1/2 cup all-purpose flour
2 tablespoons orange liqueur or orange juice
2 teaspoons finely shredded orange peel
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3 cups fresh or frozen blackberries*
Powdered sugar
Creme fraiche or soft whipped cream
Directions
Preheat oven to 190 degrees C.
Using the softened butter, butter a 10-inch cast-iron skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups; set aside.
In a medium mixing bowl beat eggs and granulated sugar with an electric mixer about 3 minutes or until light and lemon color.
Stir in milk, whipping cream, flour, liqueur, orange peel, vanilla, and salt.
Arrange berries in the prepared skillet.
Carefully pour batter over berries.
Bake for 10 minutes.
Reduce oven temperature to 177 degrees C.
Bake for 25 to 30 minutes more for large skillet or 20 to 25 minutes more for smaller pans or until filling is set and top is golden brown.
Sprinkle with powdered sugar and serve warm with creme fraiche.
*TIP:
- If using frozen berries, arrange frozen berries on a baking sheet lined with paper towels.
Thaw for 10 to 15 minutes (berries will not be fully thawed).
Carefully transfer to skillet, trying not to break berries.
- Preheat oven to 177 degrees C.
Grease a cast iron skillet or baking dish.
Pour in a thin layer of the batter into the bottom of the skillet or baking dish and bake for about 5 minutes, just to set the batter.
Layer the fruit over the batter.
Top with remaining batter.
Return to the oven and continue baking until clafoutis is golden brown and knife comes out clean.
- made all versions using a gluten free flour blend which you can find here!
Friday, 26 November 2010
Gluten-free Venetian carrot cake.
From Nigella Kitchen.
Chorizo and chickpea stew.
BBC - Food - Recipes : Gluten-free Venetian carrot cake: "From Nigella Kitchen"Chorizo and chickpea stew.
For the carrot cake
3 tbsp pine nuts
2 medium carrots (approx. 200-250g/7-9oz)
75g/3oz golden sultanas
60ml/2¼fl oz rum
150g/5oz caster sugar
125ml/4½fl oz regular olive oil, plus extra for greasing
1 tsp vanilla extract
3 free-range eggs
250g/9oz ground almonds
½ tsp ground nutmeg, or to taste
½ lemon, finely grated zest and juice
For the mascarpone cream (optional)
250g/9oz mascarpone
2 tsp icing sugar
2 tbsp rum
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