Angela's Kitchen

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Yeast Bread

Gluten Free Dairy Free Pigs in a Blanket GFCF

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Gluten Free Dairy Free Pigs in a Blanket

Angela Litzinger @ test.angelaskitchen.com
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Servings 8

Ingredients
  

  • 3/4 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1 cups tapioca flour
  • 1 1/2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 tablespoons active dry yeast
  • 1/2 tablespoon sugar cane juice crystals, agave, honey, maple syrup or sweetener of choice
  • 3/4 cups warm water 105-115F. or less
  • 1 1/2 tablespoons olive oil
  • 1 egg egg-free: use flaxseed replacement
  • 8 gluten and dairy free hot dogs nitrate free preferred

Instructions
 

  • In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture and egg to dry ingredients, mixing well. Scrape down mixing bowl then beat on high speed for 4 minutes.
  • Place plastic wrap on counter. Divide dough into four pieces. Pat out one portion of dough into a rectangle using oiled hands on the plastic wrap. Using a pizza cutter or sharp knife cut the rectangle into two triangles. Pat a hot dog dry. Place hot dog at the bottom wide end of the triangle, then roll the hot dog and dough toward the point. Repeat with remaining hot dogs and dough until all 8 hot dogs are wrapped in dough.
  • Place on an oiled baking sheet. Allow the dough to raise for 15 minutes. You can brush the hot dogs with an egg wash of 1 egg mixed with 1 Tablespoon of water or leave as is. (In the photo the dough that baked up more golden had the egg wash and the other did not. Both are equally tasty!) Bake in a 400 degree F oven for 12-15 minutes until dough is baked through and golden.

 

Danish Braid, Gluten & Dairy Free – Daring Baker’s Challenge

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May’s Daring Baker challenge was an Opera Cake which I was going to make for my kids’ piano recital…  Um, but after being at the dentist for several hours with my littlest one I, well, didn’t.  And last month, you know, June?  Well, I never did quite get to it until now.  I think I need to stop trying to find an excuse/reason/event to make the challenges for and just make them for the challenge…  And DON’T WAIT FOR THE END OF THE MONTH to start the challenge!  Duh!  Don’t worry, I know exactly when I am making the challenge for July.  And it will be started next week.  Wow, how’s that for planning for a change?

I was really quite happy about June’s challenge for a couple of reasons.  One I miss a nice croissant and can see this being very easily adapted to that application.  I have been lusting after the ones on Gluten Free Gobsmacked for awhile now and haven’t gotten to them yet, so this was a nice opportunity to try a similar technique.  And the other reason I was happy? Cardamom, baby.  Oh, yeah.  It’s that Swedish coming out in me.  Ya gotta love it!

The biggest problem I had making this recipe is that I chose to make it for July 4th weekend.  It’s not the weekend that was the problem, but the temperature.  Making lamintated dough on a day that is over 80 degrees is not the best idea.  I had to keep tossing my dough in the freezer to firm up the “butter” layers as it kept melting into the dough.  It worked out okay, but the next time I make it I will do so in and air conditioned house.  There would have been more of the flaky layering that usually characterizes this type of dough.  I made half of the dough into the apple braid and the other half I made into small danishes. I show how I shaped the small danishes at the bottom.  I forgot to take pictures of how to shape the braid.  Oops!

June’s recipe was chosen by Kelly of Sass & Veracity, and Ben of What’s Cookin’?   Thank you, both.  This was a lot of fun and now I have a great recipe to keep working on that I have a lot of excitement for.

Technique: Making and working with yeasted laminated dough

Recipe: “Danish Braid” from Sherry Yard’s The Secrets of Baking

APPLE FILLING

Makes enough for two braids

4 Fuji or other apples, peeled, cored, and cut into

            ¼-inch pieces

½ cup sugar

1 tsp. ground cinnamon

½ vanilla bean, split and scraped

¼ cup fresh lemon juice

4 tablespoons Earth Balance Buttery Spread or

            coconut or olive oil

Toss all ingredients except margarine in a large bowl.  Melt the margarine in a sauté pan over medium heat until slightly nutty in color, about 6 – 8 minutes.  Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.  If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.  (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

 Scraping vanilla beans for the dough…

The dough – ready to be wrapped.

 DANISH DOUGH

Makes 2-1/2 pounds dough

For the dough (Detrempe)

1 tablespoon active dry yeast                  (I may lower amount to give a slower rise…)

1/2 cup unsweetend almond milk

1/3 cup sugar or cane juice crystals

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1-1/2 teaspoons gluten free vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

1 cup millet flour

1 cup tapioca starch

½ cup mixed brown rice flour

½ cup white rice flour

¼ cup sweet rice flour

1 teaspoon xanthan gum                      (I will increase this to 1 ½ teaspoons next time)

1 teaspoon pectin or gelatin             (I used pectin for this batch and will try gelatin next time)

1 teaspoon salt

For the  “butter” block (Beurrage)

1/2 pound (2 sticks) cold Earth Balance Buttery Spread

1/4 cup sweet rice flour

DOUGH

Combine yeast and almond milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. In another bowl, whisk the millet flour, tapioca starch, rice flours, xanthan, pectin, and salt.  Add the flour mixture, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky,(it will be a bit sticky as it is gluten free dough, but you will be able to roll it out after it has been in the refrigerator). Flatten dough to about 1 inch thick on plastic wrap.  Wrap dough with plastic wrap and refrigerate for 30 minutes.

“BUTTER” BLOCK

1. Combine margarine and sweet rice flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.  (It was too warm at my house to leave at room temperature.  Next time I will make sure this if cold enough to be more firm, yet soft enough to be able to indent and spread.)

2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface (use sweet rice flour or tapioca or potato starch). Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the “butter” block evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the “butter”. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional “butter” will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight (I think this is not needed for the gluten free bakers as this is probably to develop the gluten in the dough.  I skipped the 5 hour wait time as I wanted to get going on this.  Next time I will bake off half right away and bake the next half the next day to compare the difference). The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

My dough ready for the fridge…

 Look at how nice it rolls out!!

“Butter” block spread out (it should have been colder).
 

Second third flipped over.

Ready to chill.

DANISH BRAID

Makes enough for 2 large braids

Ingredients

1 recipe Danish Dough (see above)

2 cups apple filling, jam, or preserves (see above)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. Place the dough on the baking sheet.

2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.

3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash

Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking

1. Spray cooking oil (be sure gluten free!) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.  (2 hours was to long for my house temperature and I think for gluten free – will try 1 to 1 ½ hours next time.)

2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.  (I increased temperature to 450 and will try 425 next time.)

3.Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

I did the final roll out and shaping on  my pan.

The braid.

Proofed, egg washed and dusted with cardamon sugar.

Tastiness!!

The layers of the “butter” block did not stay cool enough, so I didn’t get the flakiness I was going for…  Next time!  It was still yummy.

Smaller danishes:

They all start with a square of dough.  I put them on parchment paper to help with ease of handling.

Two corner:

Four corner:

Pin Wheel:

I had 3 squares of dough left in the fridge after church, cut them into triangles, rolled ham and turkey around some dairy free “cheese,” brushed them with egg wash, topped with sesame seeds.  After they rose for 1/2 hour, I baked them off and we had them for lunch.  The dough is not very sweet, more of an implied sweetness, so the flavors actually worked together.

2 Comments $manage-tooltip$

Wednesday, July 9, 2008 – 04:01 AM
Love those pinwheels!
I blew it not using the fresh cardamom.
I’m so impressed with how nicely your apples where chopped.  Gorgeous braid, so good wasn’t it.
Wednesday, July 9, 2008 – 08:00 PM
Nice demonstration photos, especially the one with the vanilla bean! Congratulations on your braids!

Gluten Free Sesame Sandwich Bread

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In March my lovely friend Cari forwarded me an article from Epicurious.  It was a great article on gluten free cooking.  I just have to try the coconut cake sometime very soon!  Yum!

In the article was a nice looking sandwich bread that contained a lot of fiber containing “flours” which is missing in so much gluten free food.  We tried it and liked it, but of course I had to tweek it a bit.  Our version is dairy free and I use a “sponge” technique, which means I let part of the ingredients soak and rest with the yeast for a few hours before mixing in the rest of the ingredients.  This produced better flavor and a nice soft sandwich bread texture more reminiscent of gluten filled sandwich bread.  If you have a family member that would prefer to skip the sesame seeds (for less crunchy texture in your bread) leave them out, but still include the oil from the seed step (no need to heat the oil).

I did not have coconut flour on hand, but did have Let’s Do Organic brand finely shredded organic unsweetened coconut.  I ground the coconut in my coffee grinder I use for herbs and spices until a fine powder and used that for the coconut flour.  It worked very well.

Be sure to use a 8” x 3 3/4” bread pan as you will get a better rise and a nicer loaf.


Gluten-Free Sesame Sandwich Bread

Adapted by Angela Litzinger from Epicurious March 2008 recipe by Zoe Singer

Makes 1 (8-x 3 3/4 x 2 3/8-inch) loaf

2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package

½ cup water, room temperature
1 teaspoon lemon juice or apple cider

1/4 cup gluten/dairy free milk substitute (ie: almond milk), room temperature
1 tablespoon molasses
6 tablespoons chickpea flour
1/4 cup amaranth flour
1/4 cup sorghum flour
2 tablespoons yellow cornmeal

2 tablespoons potato flour

3 tablespoons olive oil

3 tablespoons sesame seeds

2 tablespoons water

1/2 teaspoon unflavored powdered gelatin, from 1 (1/4-ounce) envelope

1/2 cup tapioca flour

1/4 cup almond flour

1/4 cup coconut flour
2 tablespoons cornstarch

1 1/2 teaspoons xanthan gum
3/4 teaspoon fine sea salt

3 large eggs, room temperature (whisk and remove 2 T, set aside for later mixed with 1 T water)

egg wash (above) and 1 tablespoon sesame seeds

**optional:  2 T sesame seeds and 2 T flax seeds (mix flax seeds at same time as tapioca blend)

Special equipment: 1 (8- by 3 3/4- by 2 3/8-inch) loaf pan

In small saucepan over moderate heat, heat oil until hot but not smoking.  Stir in 3 tablespoons sesame seeds and sauté until seeds are golden brown and fragrant, about 4 minutes. Transfer mixture to small bowl and let cool to room temperature.

In large bowl, pour 1/2 cup warm water (105°F to 115°F) in and sprinkle yeast over and let stand until foamy, about 5 minutes. Add milk substitute that has been mixed with the lemon juice, molasses, chickpea flour, amaranth flour, sorghum flour, cornmeal, and potato flour.  Stir to combine.  Cover bowl and allow to sit 2-4 hours.

Here is my bread sponge working.  Your sponge will get bubbly and rise and fall.

When ready to finish the bread, in small bowl, sprinkle gelatin over 2 tablespoons cold water.  Stir, then let stand until softened, about 5 minutes.

Position rack in middle of oven and preheat to 425°F.  Oil loaf pan.

In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, almond flour, coconut flour, cornstarch, xantham gum, and salt.  Add bread sponge, eggs and gelatin/water mixture.  Beat at moderate speed until dough is aerated and holds its shape, about 4 minutes. Scrape down bowl, then beat at high speed for 1 minute. Transfer dough to prepared pan and smooth top with rubber spatula. (If necessary, use a wet hand to smooth completely.) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour.

The dough…

In small bowl, whisk together remaining 2 tablespoons of egg and 1 teaspoon water.  When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds.

Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more.  (I baked it in the pan for the entire time.)  Transfer to wire rack and cool at least 1 1/2 hours before slicing. (Store bread, tightly wrapped, 3 days at room temperature, 1 week refrigerated, or 1 month frozen.)

A version without sesame seeds.

4 Comments $manage-tooltip$

Monday, June 30, 2008 – 05:10 AM
Always great to find a blog done with iWeb.  We are so few.
Your bread looks lovely!  I do love baking bread 😉  have great admiration for gluten free bakers.
Wednesday, July 2, 2008 – 08:10 AM
My hubby is a bit of a “mac head.”   He’s such a techno-boy!
Wednesday, July 30, 2008 – 03:26 PM
What size loaf pan do you use?
Thursday, July 31, 2008 – 06:08 PM
I use an 8″ x 3 3/4″ or 8″ x 4″ loaf pan.

Pretty Easy (I hope) GFCF Bread

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AK canning jar

I have had so many people ask me if I had a bread recipe that has the following requirements:

1)  Pretty easy – very step-by-step.

2)  Doesn’t have too many of those “weird” ingredients

3)  That actually tastes good enough so the grown ups and kids will eat it.

4)  Doesn’t crumble.

5)  Pretty easy.  Did I say that?

Well, I have been working on that one.  No, there is not any gelatin, extra egg whites, dried fake “milk” powders, eye of newt or dragon drool.   There still is xanthan gum.  Let’s face it, GF bread will crumble into a thousand pieces without it.  So, for the most part this fits the bill.  It’s just a regular bread, nothing fancy.  You can add stuff to it and roll stuff in it.  Over the next couple of weeks I will post variations on the basic dough.  I hope it works for you.

This reminds me of a brioche type of white bread – the eggs, you know.  I don’t have an egg free version yet that I am happy with.  I will post it as soon as I can get it just right.

Easy GFCF Bread

In a small bowl or one cup measuring cup mix:

1/2 cup warm water

2 teaspoons sugar

2 1/2 teaspoons dry yeast (or one packet)

Let the yeast mixture stand while you assemble the rest of the ingredients.

In a medium bowl mix well:

1 1/2 cups warm water, rice or almond milk

4 eggs

4 tablespoons oil (I usually use olive)

1 teaspoon cider vinegar

In the bowl of your stand mixer, blend well:

2 cups finely ground rice flour, white or brown

2 cups tapioca starch

4 teaspoons xanthan gum

1 1/2 teaspoons salt

1/2 cup sugar

Add the yeast mixture and egg mixture to the dry ingredients.  After wet ingredients are incorporated, beat on high for a minute or two until smooth.  This will be pretty sticky.  Place into a well oiled bread pan.  Drizzle the top of the dough with additional oil and smooth out with your oiled hands or an oiled spatula.

Score the top of the bread dough with sharp knife making a cut the long way on the dough about 1/8” to 1/4” deep.  This will create that split-to look and give the dough a place to expand.  If you don’t, it will expand any which way it can.

Cover pan loosely with and oiled piece of plastic wrap and let rise in a warm place for 30 minutes.  Place into a 400 degree oven and bake for 60 minutes. (It can go from 55 to 65 minutes depending on the oven.)

Allow to cool before slicing.

Gluten and Dairy Free French Bread

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I have been promising to publish this for a while, but am just now getting around to it.  We love it.  Enjoy!

Gluten and Dairy Free French Bread

Angela Litzinger at test.angelaskitchen.com
Print Recipe Pin Recipe
Course breads, dairy free, gfcf, gluten free, yeast bread

Ingredients
  

  • 1 ¼ cup warm gluten and dairy free milk substitute of choice
  • 1 1/2 tablespoons active dry yeast
  • 1 tablespoon sugar or sweetener of choice
  • 1 ¾ cups potato starch
  • 3/4 cup plus 2 tablespoons sorghum flour
  • ½ cup plus 2 tablespoons tapioca starch
  • 3 teaspoons xanthan gum
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 egg plus 1 egg white ** I save the egg yolk to mix with 1 tablespoon water to use as an egg wash for the loaves before baking
  • 2 teaspoons cider vinegar
  • **for egg free version: use 1 ½ Tablespoons ground golden flax and 4 ½ Tablespoon warm water mixed together to replace the egg and egg white.

Instructions
 

  • Oil rimmed baking sheet or French bread pan, or baguette pan. If using French or baguette pans, line indentations with foil or parchment paper and oil foil or paper. (This lining step is necessary or the dough will stick in holes of the specialty pans.) Using a baguette pan will give you the best results.
  • Mix sugar and yeast in milk substitute. Set aside while mixing dry ingredients.
  • Whisk potato starch, sorghum flour, tapioca starch, xanthan gum, and salt together in bowl of heavy duty mixer. Add yeast mixture, oil, eggs, and cider vinegar to mixer bowl. Using the paddle attachment of mixer beat on low until blended. Scrape down bowl then beat on high speed for three minutes.
  • Divide dough in half or thirds, depending on size of loaves desired, on baking sheet. You can scoop the dough into the pan, or scoop the dough into a gallon sized zip close freezer bag. Snip the corner of the bag and use the bag to pipe the dough onto the pan (this is how I usually prepare this recipe). With wet hands smooth dough into logs 14 to 18 inches long. At this point you can brush with egg wash (I use the left over egg yolk whisked with 1 tablespoon of water), if desired. Make 4 to 5 diagonal slashes in the dough about ¼ inches deep. Allow to sit to rise for 10 minutes (15 minutes if using egg substitute).
  • Place pan on a middle rack in a COLD oven. Take some ice and put it on an old baking pan you don’t mind warping, and put it in the oven (on the bottom rack) with the bread (on the rack next one up from the bottom one in the middle), to get steam in your oven which helps eliminate the weird hard top gluten free crusts can get sometimes. Set oven to 425 degrees and bake for 30 to 35 minutes for 2 loaves and 25 to 30 minutes for 3 loaves until nicely browned.
  • Allow bread to cool before slicing.

Stuffing Bread, Gluten Free Dairy Free

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AK canning jar

This is the bread I make as the base bread for our family’s Thanksgiving stuffing.  I usually make 2 to 3 loaves when I make this – one loaf for stuffing, and one or two to freeze.  I let the second one thaw on Thanksgiving night (well wrapped on the counter overnight) and use it to make turkey sandwiches.  Mmmm… Turkey sandwiches…

Gluten Free Dairy Free Stuffing Bread

Angela Litzinger at test.angelaskitchen.com
Print Recipe

Ingredients
  

  • 2 1/2 cups bean flour blend or 3/4 cup plus 2 T corn or potato starch, 3/4 cup plus 2 T tapioca starch or flour, 1/2 cup garb-fava flour, and 1/4 cup sorghum flour
  • 2 tablespoon sugar or sweetener of choice
  • 1 tablespoon xanthan gum
  • 1 tablespoon dry active yeast
  • 1 teapoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried onion powder
  • 1 ½ teaspoon dried basil
  • 1 ½ teaspoon dried dill weed
  • 1 ½ teaspoon celery seed
  • 1 ½ tablespoon dried parsley
  • 2 eggs or 1 T ground golden flax + 2 T warm water and 1 ½ eggs worth of EnerG Egg Replacer
  • 2 Tbsp olive oil
  • 1 tsp cider vinegar
  • 1 cup warm rice “milk” other plain milk substitute or water

Instructions
 

  • Preheat oven to 375 F.
  • Combine dry ingredients (GF flour, sugar, xanthan, yeast and salt) in a mixing bowl. Wisk.
  • In the mixing bowl of a heavy-duty mixer, beat eggs until frothy. Add oil, vinegar and most of warm milk substitute to mixing bowl. Blend. Mix in dry ingredients. Check consistency of batter. Add rest of milk substitute if needed. Blend. Beat at high speed for 3 minutes. Scoop dough into an oiled 8 inch x 4 inch bread pan.  Smooth dough with oiled hands.
  • Let dough rise on top of warm oven, covered with oiled plastic wrap for 30-45 minutes. Do not let dough rise past top of pan or it will be over proofed.
  • Bake for 50 minutes. Do not under bake. (For a lighter crust, you may set a piece of foil over the top of the loaf during last half of baking time.)
  • To make ahead: Bake bread as directed. Cool. Cut into ½ to ¾ inch cubes and freeze. Thaw when ready to make stuffing.