Adventures is GF Baking
So... Alex seems to do better without Wheat and dairy in his diet :( Sucks big time but at least we figured out what's bothering his system.
ANYWAY... he's getting sick of rice cakes, rice crackers, rice cereal, rice on it's own. All he wants is "a bun peas mommy" (in Alex speak "bun" is any bread like thing)
There are soooo many Gluten free products out there now but you have to be a millionaire with no taste buds to digest most of it! I tried a couple of ready mixes. Just add water, egg, oil type things... they were OK, bland, somewhat mushy, with a chemically/metal-y after taste :(
So I decided it's time to start baking again. (see there is always a silver lining!)
Alex really loves wraps with hummus or pate in them so I figured this would be a good place to start.
I found: glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/ and made it yesterday.
Turned out OK.... a little thick to roll, a little chewy ... but I think I know now what I did wrong. (besides forgetting the salt!!!! *palm-hed*
Then I found :http://glutenfree.wordpress.com/2007/08/08/gluten-free-sandwich-wrap-experiment/ (I have this site now well bookmarked!!!)
WELL, seeing as I just don't follow directions very well... I combined the two and came up with my own recipe. Cause that's just how I cook ;)
Here it is: (so I can remember how the heck I did it a week from now!)
1/3c White rice flour (I don't have brown yet or I woulda just that)
1/3c Sorguhm flour
1/3c millet flour
1/2c tapioca starch
1/2 tsp salt
Put dry ingredients in a large bowl. (actually my bread bowl)
3/4c warm water
1Tbsp dry active yeast (I think this may be different than the instant yeast )
1tsp sugar (may not be necessary)
2 tsp agave nectar (this stuff is tasty sweet! kinda honey like but different)
Put these 4 in a small bowl (or the 1 cup liquid measuring cup) stir and let sit for a couple minutes, or as Gramma would say "prove the yeast" It should be very foamy if the yeast is good.
2 eggs
2Tbsp EVOO (ok, whatever olive oil comes to hand first will do... cheap is good)
1 Tsp cider vinegar
Stir these together in a second measuring cup/bowl while the yeast proves
Dump yeast & eggs into bowl with flour.
Beat on low speed with my trusty 40 yr old beater. (I've never trusted those big mixer things.... I need to feel my baking)
The batter will try to climb the beaters... I hold a spatula against stems of the beaters like a plow blade so the batter rolls back down into the bowl. Works great! Beat until it feels good. heehee... the batter should be like soft cookie dough and smooth in texture... I'd say it takes 2-3 minutes tops.
Line a jelly-roll pan or cookie sheet with parchment paper. (VERY VERY IMPORTANT STEP!)
Dump dough in. Stread with the back side of a rubber spatula (softish one.... the silicon one worked well). Dip the spatula in water (I filled the oil/egg measuring cup for this so there was residue from that in there as well.... I think this was a good thing) Everytime the dough starts to stick, dip again. A little water on the surface of the dough doesn't seem to hurt anything. This step takes a bit of time and a gentle touch.
prick entire surface with a fork. Let sit in a warm spot for as long as you feel like! (did 10min last night, 20 min tonight I'm trying for a fatter/fluffier bread tonight)
Bake at 400 for 15min or until the top starts to golden.
I cut the one last night into toaster size squares and froze in zip lock bags as soon as it cooled. (gf food dries out quickly)
We made toast this morning with it. Yummmy! Kinda like toasted pita bread. And I sent a Sammish to daycare with Alex. He was sooo happy with that!
ANYWAY... he's getting sick of rice cakes, rice crackers, rice cereal, rice on it's own. All he wants is "a bun peas mommy" (in Alex speak "bun" is any bread like thing)
There are soooo many Gluten free products out there now but you have to be a millionaire with no taste buds to digest most of it! I tried a couple of ready mixes. Just add water, egg, oil type things... they were OK, bland, somewhat mushy, with a chemically/metal-y after taste :(
So I decided it's time to start baking again. (see there is always a silver lining!)
Alex really loves wraps with hummus or pate in them so I figured this would be a good place to start.
I found: glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/ and made it yesterday.
Turned out OK.... a little thick to roll, a little chewy ... but I think I know now what I did wrong. (besides forgetting the salt!!!! *palm-hed*
Then I found :http://glutenfree.wordpress.com/2007/08/08/gluten-free-sandwich-wrap-experiment/ (I have this site now well bookmarked!!!)
WELL, seeing as I just don't follow directions very well... I combined the two and came up with my own recipe. Cause that's just how I cook ;)
Here it is: (so I can remember how the heck I did it a week from now!)
1/3c White rice flour (I don't have brown yet or I woulda just that)
1/3c Sorguhm flour
1/3c millet flour
1/2c tapioca starch
1/2 tsp salt
Put dry ingredients in a large bowl. (actually my bread bowl)
3/4c warm water
1Tbsp dry active yeast (I think this may be different than the instant yeast )
1tsp sugar (may not be necessary)
2 tsp agave nectar (this stuff is tasty sweet! kinda honey like but different)
Put these 4 in a small bowl (or the 1 cup liquid measuring cup) stir and let sit for a couple minutes, or as Gramma would say "prove the yeast" It should be very foamy if the yeast is good.
2 eggs
2Tbsp EVOO (ok, whatever olive oil comes to hand first will do... cheap is good)
1 Tsp cider vinegar
Stir these together in a second measuring cup/bowl while the yeast proves
Dump yeast & eggs into bowl with flour.
Beat on low speed with my trusty 40 yr old beater. (I've never trusted those big mixer things.... I need to feel my baking)
The batter will try to climb the beaters... I hold a spatula against stems of the beaters like a plow blade so the batter rolls back down into the bowl. Works great! Beat until it feels good. heehee... the batter should be like soft cookie dough and smooth in texture... I'd say it takes 2-3 minutes tops.
Line a jelly-roll pan or cookie sheet with parchment paper. (VERY VERY IMPORTANT STEP!)
Dump dough in. Stread with the back side of a rubber spatula (softish one.... the silicon one worked well). Dip the spatula in water (I filled the oil/egg measuring cup for this so there was residue from that in there as well.... I think this was a good thing) Everytime the dough starts to stick, dip again. A little water on the surface of the dough doesn't seem to hurt anything. This step takes a bit of time and a gentle touch.
prick entire surface with a fork. Let sit in a warm spot for as long as you feel like! (did 10min last night, 20 min tonight I'm trying for a fatter/fluffier bread tonight)
Bake at 400 for 15min or until the top starts to golden.
I cut the one last night into toaster size squares and froze in zip lock bags as soon as it cooled. (gf food dries out quickly)
We made toast this morning with it. Yummmy! Kinda like toasted pita bread. And I sent a Sammish to daycare with Alex. He was sooo happy with that!