Monday, March 16, 2015

Deluxe Pastry Flour Blend

Use this pastry flour blend for all pie crusts, pastries, and waffles, or as an all-purpose flour.

GF Pastry Flour Blend


150g white rice flour
50g sorghum flour
25g tapioca flour
25g potato starch
4g (1.5 tsp) xanthan gum

Mix thoroughly.

Total: 254g or a little less than 2 cups

If you want a different amount of flour, you can multiply the amount or use these percentages:

Friday, March 6, 2015

Sourdough Pancakes

When I was growing up, my dad loved cooking sourdough bread.  Every Sunday he'd make sourdough pancakes with some of the cast-off starter.  They were amazing - kind of tart, but still kid-friendly because I loved them.  My dad had gotten the sourdough recipes from some neighbors growing up in the country.  Here's the original recipe he got typed up from the List family:



I had to change a few things for the gluten-free version, but they are just as light and fluffy and tangy as I remember from the old days back home.


Monday, February 23, 2015

One-Step Sourdough Bread Recipe


I've been baking quite a bit of bread lately, and I thought it was high time to share some new bread recipes.  Almost a year ago I posted a very popular recipe for a traditional two-step, 24 hour sourdough bread.  I love that recipe, and I think that it makes a really delicious, sour bread.  However, sometimes I want my bread to come out less sour, or I just don't have the time to do the two-stage sourdough process.  This is the recipe I use for a bread that only takes one rise - then it's shaped and baked.



1-Step Sourdough Bread Recipe


First mix: 10 minutes
First rise: 6-12 hours
Bake time: 45  minutes

Whisk together until blended in the bowl of a stand mixer with the paddle attachment, or in a large bowl with a fork:

Friday, February 6, 2015

Not-too-Slow Cinnamon Rolls with Ginger Frosting, Gluten Free

These delicious and amazing cinnamon rolls are easily converted into a vegan recipe by subbing out the butter for coconut oil or other butter substitute of your choice.  The recipe is also easily doubled - just divide the dough into two parts before rolling out.  These are best eaten warm out of the oven, or if you want them next day you can spritz them all over with some water and re-heat them in the oven.



Not-too-Slow Cinnamon Rolls


Makes 4 large or up to 9 small cinnamon rolls
Mix and assemble: 20 minutes
Rise: 30-60 minutes
Bake: 25-30 minutes


In a large bowl, or the mixing bowl of your stand mixer with the paddle attachment, whisk together:


Tuesday, February 3, 2015

I Took a Little Hiatus

You may have wondered where the heck I've been for the last two months.  I certainly wasn't here, posting new recipes!  Well, after 20 years of soaking up the Portland winters in all their rainy, ice-storm glory, I finally decided to take a winter off.  It just so happened that my partner and I had breaks in our jobs at the right time, so we saved up and took off!  Here's some photos of our six weeks spent in the Yucatan Peninsula, Mexico.

Mt. Hood, departure day

Tuesday, November 25, 2014

My New Favorite Gluten-free Pastas

Have you noticed any new pastas on the shelf at your grocery store lately?


I got so used to buying my previous favorite pasta, Ancient Harvest, that I didn't try anything new for a really long time.  Read my 2009 review of gluten-free pastas to see how times have changed in 5 years. Recently I found a bunch of new GF pastas at the store by brands that I already know and trust like  Glutino and Ronzoni.  New-to-me pastas by Jovial and DeLallo are actually made in Italy! I had to try them.  

These are not just brown rice flour pastas all over again - some of these are totally new flour

Monday, October 27, 2014

Gluten-free Baguette Recipe from Gluten-free Artisan Bread in Five Minutes a Day


Photo credit: Stephen Scott Gross
I recently reviewed the new book Gluten-free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe François.  They have given me permission to share one of the recipes with you.  It's one that I've tried several times and I've gotten to love making it on a regular basis.

If you don't have the book in hand yet, here's a recipe to get you started.  It's reprinted with permission

Thursday, October 23, 2014

Book Review: Gluten Free Artisan Bread in Five Minutes a Day

For all of you bread lovers out there, this holiday season has a special treat for you:  Gluten-free Artisan Bread in Five Minutes a Day, a new book in the "Bread in 5" series by Jeff Hertzberg and Zoë François.  Released on October 21st, this book is just for you gluten-free folk, with beautiful, stunning photos of crusty, golden-brown loaves of bread of all shapes and sizes, and a comprehensive list of recipes for everything from baguettes to doughnuts.  I was lucky enough to get an advance copy so I could try some of the recipes and tell my readers what I think.




I was excited to try these recipes because the first gluten-free bread I ever made was from a recipe adapted from one of the original Bread in 5 books and published on Gluten-free Girl.  It wasn't

Monday, September 29, 2014

Easy Gluten-free Bread Flour Blend

Over a month ago, I announced that I was discontinuing the sale of all Gluten-free Gourmand flours.  Since then, I have been working to provide my readers and customers with some flour blend recipes so they can still enjoy high-quality gluten-free baked goods.  I have been trying to come up with some flour blends that are easy to make, take few ingredients, and are delicious as well.


I have come up with a blend that substitutes well for my No. 7 Artisan Bread Flour and the No. 4 Rustic Boule Bread flour mixes.  These are flour mixes that can be used for a variety of breads and pizza dough.  Find recipes in the Bread Tab.  Use this entire blend for the No. 7 Bread Flour, or half of the blend for the No. 4 mix.  It's easy to multiply the recipe to make a big batch if you measure by weight. Or, of course, you can make your own bread blend!

I use Bob's Red Mill gluten-free flours for my breads.  They are easy to find here in Portland, Oregon.  However, I chose this group of flours because they should be easy to find and inexpensive in many parts of the world.  If you try this blend with other brands of flour, please let me know how it works for you!

Easy Gluten-free Bread Flour Blend




Makes 450g Bread Flour


Blend together thoroughly:

180g sorghum flour
90g millet flour
90g potato starch
90g tapioca flour

Leave separate to blend with the liquid in the recipe:

30g whole psyllium husk

-OR-

20g Finely Ground Psyllium Husk

For freshness, I grind my own psyllium husk in a coffee grinder for 7 seconds.

What I do with my flour blends is make a large batch of 10x or 20x a single recipe and store it in a food bin, which I label with the flour blend type. I buy my food bins at a local Portland restaurant supply store, Rose's Equipment.  You can also buy these online at Amazon (be sure to also order the lid).


Once the blend is mixed thoroughly, I scoop out how much I need per recipe and measure by weight (135g per cup).  This makes cooking gluten free so much faster when I don't have to weigh each type of flour for every recipe!