Tuesday, December 24, 2013

Updated Boule Bread Recipe

This is a re-post of the 2-lb Boule Bread Recipe that I have updated with a better method for superior flavor and browning.

For those who have been following my gluten-free bread recipes, I'm giving you another in the series.  This one is very similar to the Traditional Round Loaf recipe, but you get a larger loaf, about a 2-lb.  This recipe uses my Bread Flour mix, or the Rustic White Bread Flour blend, which are pretty simple to make.  

Gluten-free Bread Recipe - Large Round Loaf

makes one 2-lb round loaf
Mix time: 10 minutes
Rise time: 2-3 hours
Cook time: 35-45 minutes

Mix in the bowl of your stand mixer or whisk together by hand:

490g (about 2 to 2 1/4 cups) warm water, 110-120 degrees
30g whole psyllium husk (or 20g ground psyllium husk)

Add to the bowl:

400g GF bread flour (reserve an additional 50 grams for later in the recipe)
2 Tbsp sugar 
1.5 tsp yeast

Mix the dry ingredients into the wet ingredients until everything is completely combined and a sticky dough forms.

Let the dough rise in a warm place for an hour or two, or until it has almost doubled in bulk and a dent made with your finger stops filling in right away.  
Punch it down.

Knead in with your hands or the dough hook of your mixer:

50g flour 
1 1/4 tsp salt
4 tsp apple cider vinegar

Knead the dough mass a few times with your hands to create a cohesive ball with the seam of your kneading tucked over on one side.  Remove the dough to a banneton seam side up or simply place the dough ball seam side down on a piece of parchment paper and spritz the top with a little bit of water.  Cover, and let rise 45 minutes to 1.5 hours in a warm place. 

While the dough is rising, place a dutch oven or a pizza stone and an oven-safe pan large enough to cover the bread in the oven and turn it on to pre-heat to 450° F for about half an hour before cooking. When the bread has risen and and a dent made with your finger stops filling in right away, gently place the dough seam-side down on your lightly floured work surface, trying not to deflate it.  Lightly flour your hands.  Gently run your hands along the sides of the dough, tucking the sides under and turning the loaf around as you go to get all edges tucked under.  The top will be more rounded than before and stretched a bit more tightly.  

When the oven is ready and the dough has been formed, score the top with a sharp blade about 1/4 inch deep in whatever pattern you want.

Carefully place the bread in the hot dutch oven or on the hot pizza stone.  Spritz the inside of the dutch oven (or the surface of the pizza stone) with water several times (careful not to spray any glass lids - they can shatter!) and cover.  Cook for 25 minutes, then uncovered on the rack until the crust has a hollow sound when tapped on top, usually another 10-15 minutes.  Remove to a cooling rack, or for a crisper crust turn off the flame and cool in the oven with the door propped open.  Let the bread cool completely for easier slicing.

Enjoy some traditional gluten-free bread!

Friday, December 20, 2013

Last-minute Holiday Gift Ideas

Do you have a gluten-free person on your Christmas list?  Here are a few ideas on what to give them - or any foodie on your list - for the holidays:

At the Book Store

I always like Joy of Cooking.  It's an invaluable reference for every kind of thing you can imagine cooking.  Many of the recipes in this blog are adapted from recipes in this book.

I also love The Penguin Companion to Food.  It's a great reference for food nerds.  Do you want to know how pectin works?  Do you love terms like polysaccharide chain?  This is the book for you.

Gluten-free Girl Every Day.  If you don't already have it, get it for yourself or a loved one!  It's available here in Portland at Powell's, among other places online.  It's a useful recipe book to have.

At the Kitchen Store

For my Portland readers I highly recommend Kitchen Kaboodle.  They have a great selection, helpful staff, and they sell everything in their stores at 10% off MSRP.

These magnetic measuring spoons are the best!  Have you ever gone through a recipe and tried to measure out the sugar after you used the spoon for a liquid?  Then the sugar sticks to the spoon?  That drives me crazy!  This set has a side for the liquids and a side for the dry ingredients so you don't get the sugar stickies.

This year I have been loving my silicone spatulas.  They are perfect for managing sticky doughs.  This Le Creuset set would make an awesome gift.

Pullman Loaf Pan.  This style of bread pan is ideal for making Gluten-free sandwich loaves because it gives you bigger slices.  My dad gave me one for Christmas two years ago and I've gotten a lot of use out of it.  I created my Teff Sandwich Bread recipe in it.

Want to get something memorable and impressive?  Try this Chantal Copper tea kettle.  It's a timeless classic.

Do you want something even more memorable?  This is the best present I've ever gotten:

I also loved this griddle:

And I always covet enameled cast iron pans like these:

Monday, December 9, 2013

Sale - Free Shipping!

ENDS 11:59 December 15th.

Gluten-free Gourmand is offering free shipping on any order of $25 or more for the next week!  Use Coupon Code SHIP25 for free shipping.

Have a gift basket shipped directly to a friend!

We can even personalize the tag for you if you leave me a comment at checkout.

Use Coupon Code SHIP25 at checkout for free shipping!

Wednesday, December 4, 2013

Gluten-free Scones

Scones are what got me into this mess.  They were like a gateway drug to gluten-free baking.  Now I can't stop.  Where will it end?  I'm up to long-ferment gluten-free sourdough bread.

I have a feeling I will keep looking for more challenges.  But it all started with the simple scone.  The scones were so popular that I decided to sell a scone mix.  It can be made with the traditional recipe, the vegan recipe, or the cream scone recipe.

I ran across this Pinterest board on the topic the other day and thought it was genius.  In honor of the gluten-free scone I'd like to highlight a few scone recipes, old and new.

Monday, December 2, 2013

Cyber Monday Sale! 30% Off Everything!

This Monday and Tuesday only, get 30% off a your entire purchase at Gluten-free Gourmand!  Check out our new gift baskets - a perfect idea for the holidays!  You can have the gift tag personalized and ship right to your friend or family member.

Use discount code CYBER30 to get 30% off your order.