Sunday, December 12, 2010

Gluten-free Pie Crust Recipe

I have found that gluten-free crusts aren't too difficult.  What helps to make them easy is, ironically, their lack of gluten.

Wheat-based pie crusts are very finicky.  They have to be rolled out correctly the first time or the gluten is developed and the crust becomes tough.  GF crusts don't have this issue.

What makes gluten-free crusts tricky is that they tend to crumble and break apart.  However, you can try rolling them out as many times as you like.  If mine doesn't roll out correctly on the first go I just fold it over onto itself and roll it out again.  You can do this many times for a really flaky, layered pastry.  Or, if all else fails, you can just press it into the pan.

The hardest part of making pie crusts for me is the timing and the temperature of the ingredients.  You have to keep the bowl, the ingredients, and the blade cold if you don't want to have your dough turn out like this disaster:

There is a lot of waiting and refrigerating to do so be sure to plan ahead.  I adapted this recipe from the Joy of Cooking, a very good resource for pastry making.

Gluten-free Pie Crust Recipe

mix time: 20 min
rest time: 30 min
cook time: 
30-50 minutes filled (like apple pie) or 
20 minutes pre-cooked for a custard filling

First, put your bowl, your blade or pastry cutter, and all 2 1/2 sticks of butter in the freezer for at least ten minutes.  In a large bowl or a food processor, mix:

2 1/2 (315 g) cups gluten-free Deluxe Pastry Flour
1 tsp white sugar
1 tsp salt


2 sticks very cold unsalted butter, cut into pieces

Cut the butter into the dry ingredients with a pastry blender or in the food processor until the pieces of butter are pea-sized.  It should look like this:


1/2 stick very cold unsalted butter, cut into pieces or 1/4 cup vegetable shortening

Continue to cut the fat into the flour until it resembles coarse crumbs with some pea-sized pieces.  Add:

1/3 cup ice-cold water

Gently cut the liquid into the flour and butter until it looks evenly distributed and small balls begin to form.  Press the balls of dough together gently.  If they stick together, you have added enough water.

If they don't, add 1-2 more tablespoons ice-cold water and repeat as necessary.  Divide the dough in half, make two big patties with it, tightly wrap it and refrigerate for at least 30 minutes or up to several days.   Half of the recipe will be the bottom of the pie crust.  If you don't need a top crust you can freeze the other half.

Remove from the refrigerator and allow the dough to warm up enough to be pliable like play-dough.  Lightly flour the surface and roll it out between two sheets of parchment paper.

If you are going to use the crust for a liquid filling you will need to cook it first.  Carefully place it in the pie pan and press the edges into something decorative or remotely pie-like.  Patch any gaps with extra dough.
Refrigerate the crust for at least 30 minutes.  If you have a relatively dry filling such as apple pie, you can fill and cook the crust according to the pie recipe.  If you have a very wet pie filling such as a lemon custard, you will have to cook the crust before adding the filling.  Cover the crust with tin foil and weight it with uncooked rice or beans.  Cook in a 400-degree oven for 20 minutes.  Remove the tin foil and weights, then prick the crust all over with a fork and bake for another 5 minutes.  If you are going to fill the crust with something uncooked and very wet, glaze the crust with egg yolk and put it back in the oven for one minute.  Then fill the pie and cook as needed for the filling.

Tuesday, December 7, 2010

GF Gourmand's Gluten-free Gift Ideas

Need some gift ideas for a gluten-free person in your life?  Here are some practical suggestions for things to give or read this holiday season.

This holiday season, get your friends and loved ones something they can cherish forever: a book.  

The Essential Gluten-free Restaurant Guide by TriumphDining.

Know someone with a new baby in their life?  Get them the Eco-nomical Baby Guide: down-to Earth Ways to Save Money and the Planet, written by the authors of

Not that they need more press in this circle of friends, but this one is on my wish list:

Gluten-free Girl and the Chef

Have gluten-free friends?  If they are new to the diet, it's likely they will need some new kitchen equipment to help them in their new culinary pursuits.  Here are some things I've always desired:

Kitchen-Aid Stand Mixer

Chantal 8-inch Omelette Pan

You can find these and other culinary tools in Portland or online at Kitchen Kaboodle.

Or, if your GF friend isn't a cook, get him or her something that will be both decorative and practical:  a Vanilla Spoons Gift Basket. It's the perfect edible gift for the holidays!

Thursday, December 2, 2010

St. Peters Sorghum Beer

One of the only things I miss about eating gluten isn't about eating at all: it's about drinking beer.  I'm always on the lookout for new gluten-free beers, which is why I was eager to try St. Peter's.

I enjoyed drinking this beer.  It stands out against other gluten-free lagers for being higher quality, hoppier, and cleaner.   The hoppiness plays nicely against the inevitable metallic flavor that sorghum imparts on a beer.

The description on the bottle reads:

"A clean, crisp beer with a pilsner style lager finish and aromas of citrus and mandarin from American Amarillo hops.  Made from Sorghum, not wheat or barley.  Brewed with skill and patience in Britain's finest small brewery."

I've found St Peter's Sorghum Beer at various GF-friendly grocery stores in the Portland area selling for $6.99.  When weighing the price, keep in mind these factors:

1) It's gluten-free.
2) It's imported.
3) It's from the UK.  They not only make hearty beer there, but they also have a strong currency.
4) It's 1 pint, .9 oz.  That's about two servings in beer glasses like the one pictured.  A typical American bottle of beer is 12 oz.
5) In the world of gluten-free beer drinking, any new beer you can try expands your options considerably.

Have you tried St Peter's Sorghum beer?  Do you have an opinion you would like to share?  Please leave it in the comments.

Check out my Beer Guide for more gluten-free beer reviews.

Sunday, November 28, 2010

How to Make Soup from Your Turkey Leftovers

If you're like me, you haven't had a chance to do anything with your turkey leftovers yet.  On Black Friday, I worked all day.  I work in retail, so there was no getting around that!  Yesterday I had a family leftover dinner.  However, I still have plenty of leftovers to deal with, so today I'll be making turkey soup.

Use this recipe as a template and make it your own.The ingredients you use will depend on what you have leftover.  Typically you will not need to buy anything extra, which makes this dish very cheap to cook.  Most ingredients in this recipe can be substituted out for something else that you have on hand.  The amount of salt you will need will vary greatly depending on how salty the other ingredients in the dish already are. 

Making soup is a very easy way to use your leftovers for a new dish, although it does take some time.  Allow about 4 hours to make this recipe.  Here are the basics on how to make turkey soup and soup stock, which you can use as a template to create your own recipe.

Turkey Soup Recipe

The bones are the most important part of this recipe.  Bones from roasted birds give the broth a really rich flavor.  However, they don't have as much of the thickening power of raw bones, so if you have any bones saved from other meals you can throw those in as well.  Try to include all the leftover bones you have.  First you are going to have to get your turkey parts into a manageable size.  Take some heavy kitchen shears and a knife and carefully cut your turkey into pieces small enough to fit into your pot.  Sometimes it's easier to break joints before cutting off the legs and wings.  Be sure that you can see where you're cutting.  Remove any large chunks of meat still on the carcass and set them aside.

Cut into pieces:

1 stick celery
1/2 onion

Put some oil in a large stock pot and place it on medium-high heat.  Saute your cut vegetables until brown.  Reduce the heat and pour in some water or other liquid.  Scrape the bottom of the pot with a wooden spoon until all the brown pieces come up.  Put all the bones into the pot.  Fill the pot about 3/4 full with:

chicken stock or vegetable stock (optional)
1-4 Tbsp fresh or dried sage, parsley and thyme or herbs of your choice (don't use all you have - save some to put in later)
Parmesan cheese rind (optional)
salt (if needed)

Turn the heat on high and bring the soup to a boil.  Reduce the heat and simmer for 3 hours, stirring occasionally and adding more water if the level gets low.  Periodically skim off the impurities on the surface and discard.

Turn off the heat and let cool until you are comfortable handling the soup.  Remove all the bones with tongs and discard.

Optional: If you want a really fine, clear broth, strain the liquid through a fine-mesh sieve into a large bowl.  I usually do this step in the sink.  Discard the solids and rinse the sieve and the pot.  Strain the liquid again as you pour it back into the pot.  Place the pot back on the stove.

You now have a fine turkey stock.  Set aside any stock you want to save for later.  Turkey stock can be used in any dish that calls for chicken stock, although you should keep in mind that it has a richer flavor.  You can refrigerate it for a few days or freeze it for a few months.  Turn the burner back on and heat the remaining broth to a low boil. You will now place what vegetables you want to use into the pot, but keep in mind that different things need different amounts of time to cook.  Here is the basic order to place things in the pot and the amount of time they need to cook:

Salt (if needed)
potatoes, cut into 1-inch pieces (20 minutes)
celery, chopped (20 minutes)
herbs (10 minutes)
kale (5-10 minutes)
Roasted turkey pieces (4 minutes)
Carrots (4 minutes)

Serve right when the carrots are just tender but haven't lost their flavor.

Monday, November 22, 2010

Gluten-Free Gingerbread Cookie Recipe

Gluten-free Gingerbread Cookie Recipe
These cookies are easy enough to work with that you can do gingerbread people, plain circles, or other shapes.

In a medium bowl, mix together:

1.5 C Deluxe Pastry Flour
1/2 cup teff flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp xanthan gum (if your pastry mix doesn't already have it)
1/4 tsp salt
3 tsp ginger
1 3/4 tsp ground cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves

In a large bowl, beat for 3-3 minutes:

6 tsp softened butter
1/2 cup brown sugar
1 egg

Add and beat for another minute or two:

1/3 cup molasses
1 tsp vanilla

Stir in the dry ingredients a bit at a time until everything is thoroughly blended.  If the dough is very sticky, add a little more pastry flour one tablespoon at a time and beat or knead it in.  The dough should feel manageable at this point.  Divide it in half and wrap the two dough balls in wax paper.  Let them rest for 2-8 hours at room temperature, or in the refrigerator for up to four days.  If you refrigerate the dough, let it soften at room temperature until it's manageable before you roll it out.

Heat the oven to 375 degrees F.

To roll out the dough, have a piece of wax or parchment paper on top and another piece underneath the dough ball.  Use a rolling pin to flatten the ball and roll it into a sheet.  Peel off the top layer of parchment paper and cut out your shapes.  Place them on a greased cookie sheet and cook for 6-10 minutes, depending on the thinness of the dough and the size of the cookies.  Decorate with frosting if desired.


Tuesday, November 16, 2010

Andina Restaurant Review

It's hard to say what you'll remember the most about Andina.  It might be the service, the amazing Peruvian food, the atomosphere, or the stunning presentation.  For me it was the huge gluten-free menu.

One of the things that I have liked about going gluten-free has been that it simplifies my dining decisions.  Before going gluten-free, I had always been the person in the party who would mull a bit too long over the many tantalizing options to order.  Now, in most restaurants I simply find the one item on the menu that I think might be easily modified to be gluten-free.  At Andina I didn't have that luxury.  However, at Andina I didn't mind having so many things to choose from.

My gluten-free friend and I got the works.  At least, it felt like it.  First of all, they brought us something to snack on instead of bread.  I'm not sure I've ever been to a restaurant that had a gluten-free bread substitute.  It was a delicious fried yucca dish.  We ordered a Spanish tortilla as an appetizer.  When I was in Spain during my college years, I had tortilla all the time - it's one of my favorite dishes.  It's a type of potato omelet.  I'll post a recipe one of these days, but until then you'll have to make do with this photo of Andina's version, which was definitely up to par.

Then our entrees arrived.
I can't remember the last time I was so impressed by the presentation at a restaurant.  The experience of consuming it was not a let-down.  The scallops were perfectly cooked and the mashed potatoes and various sauces were excellent.

Enough said.  If you're on the gluten-free diet, or even if you just love Latin American food, and you're in Portland, you need to check this place out.

Saturday, November 13, 2010

Apple Pie from New Cascadia GF Bakery

I've been frequenting New Cascadia Traditional a bit more lately and I've noticed that they have some seasonal pies out.  I've tried their apple pie a few times, and I really like it.  They seem to use the same crust as they do for other pastries such as the sweet gallette.
New Cascadia Traditional is a dedicated gluten-free bakery here in Portland.  They take pre-orders on pies for Thanksgiving, or you can stop by and take your chances!

Have you tried any of New Cascadia's pies?  What did you think?

Tuesday, November 9, 2010

Fire and Salt's French Bread Recipe

Recently I've been obsessed with gluten-free bread.  How does it work?  How do I make it rise?  How do I give it a bread-like flavor?  I've been experimenting with creating my own recipe lately and I've learned a lot.  There are still some things that are a mystery to me, however.  That's why I decided to make Fire and Salt's Gluten Free French Bread for the November Adopt-a-Gluten-free-Blogger event hosted by The Book of Yum.

I started with the intention of making the recipe as true to the original as possible.  That being said, I have a hard time restraining myself from putting my own stamp on things, and I love making modifications.  I am also known to be a little haphazard and ill-prepared, so while I double-checked that I had the list of ingredients I forgot to get a French bread pan as Brian (Fire and Salt's blogger extraordinaire) strongly suggests in his blog post.  I even tried to swing by a kitchen store before heading home, but it happened to be closed on Tuesdays.  I didn't trust the bread to maintain its shape without some support, so I decided I had to use something.  Always ready to make due with materials on hand, I improvised this solution to the bread pan problem:

That's right.  I used parchment paper and toothpicks.  I followed the ingredients list to a t, but I don't have a stand mixer, so I beat the dough by hand.  When it came time to rise the loaves, I decided my kitchen was too cold, so I created a makeshift shelf over my warm radiator with some chairs.
The bread rose quite a bit in there.

Brian's recipe asks you to cook the bread uncovered for the first 35 minutes, then cover it with tin foil for the last 35 minutes of cooking.  Seeing as how my bread pan solution basically required that I keep the loaves covered with parchment paper for the first bit in order to hold the loaves' shape,  the bread looked pasty pale still when it was halfway done cooking.   I ended up cooking the bread uncovered for the last 35 minutes instead of the first 35 minutes.  They came out of the oven like this:
The texture is really soft and spongy.  The flavor isn't quite like what I remember French bread being, but it's a great substitute.  It's amazing how much of the flavor of the bread comes from the yeast, sugar and salt in the recipe rather than the type of flour used.

All in all, I highly recommend this gluten-free French bread recipe!

Sunday, November 7, 2010

Gluten-free Pancake Recipes

I thought I'd compile a helpful list of gluten-free pancake recipes for your Sunday enjoyment.  Here are two of my recipes:

Gluten-free Quinoa Pancakes
Gluten-free Buckwheat Pancakes

For a vegan recipe, check out I Am Gluten Free's Perfect Gluten-free Pancakes.  Linda at The Gluten-free Homemaker has a Gluten-free Pancakes Recipe that looks pretty good too.

Have you tried any new gluten-free pancake recipes?  What is your favorite?  Feel free to post a link or a recipe in the comments!

Wednesday, October 27, 2010

New Cascadia (Soy Free) Vegan Vanilla Cupcake

New Cascadia Traditional has a new vegan vanilla cupcake.  I haven't liked all of their vegan pastries, but I've been avoiding dairy so the last time I was there I thought I'd give the new one a try.  I noticed that this one is soy-free, unlike many of their vegan fare, so I suspected they may have tried something new with this recipe.  I got halfway through it before I realized: it's amazing!  So amazing I need to take a picture!

It's nice and moist on the inside, with a really delectable crumb.  The frosting is topped with coconut.  Need I say more?

Sunday, October 24, 2010

Petunia's GF Pastries in Portland Whole Foods

Good news!  There are now more gluten-free options in select Portland Whole Foods.  Petunia's Pies and Pastries will be available in the Pearl, Hollywood, Fremont and Laurelhurst locations. 

I went to visit the Petunia's booth at the PSU Farmers Market yesterday and picked up a slice of the Pumpkin Cheesecake with Gingersnap crust.  This is a gluten-free and vegan dessert like almost all of Petunia's offerings.  I loved the crust, and the "cheese" portion was nice and pumpkiny.  This one was a little on the sweet side for me, but I was not disappointed as far as flavor went.  Petunia's never ceases to surprise me with what can be created without dairy, eggs, or wheat.  Check out my other review of Petunia's here.

I'm really excited to be able to get some beautiful gluten-free desserts right in my local Whole Foods!

Friday, October 22, 2010

Iorio Restaurant Review

"I had given up on finding gluten-free Italian food in a restaurant," my dining companion said as we both perused the menu at Iorio's.  The server had just finished explaining the gluten-free options, which was practically everything on the menu.  They serve gluten-free pasta as well as gnocchi, and most of their battered dishes were GF as well.  (I apologize for not thinking to ask whether the frier is shared with gluten-containing foods).  It was difficult to choose from the menu.  I'm more accustomed to having only one option per restaurant!  We ended up splitting some dishes so we could try more things.

The calamari appetizer was excellent.  It was cooked just right - still tender inside - and the GF breading was nice and crispy.  I ordered the Eggplant Parmesan, which was also breaded with a different crispy breading.  While my pride will not let me say that it was better than my own recipe for the dish, I thought it was good.  My friend Deanna ordered the gnocchi, which was very tender and served in a tomato sauce.  Both dishes were a bit on the salty side for me, although Deanna told me later that she didn't notice, and she's used to salty foods.  I like salt, and with things that are deep fried I expect it. I don't mind salt to a point, but when it starts to interfere with tasting the tomato, I find that the dish loses balance.   On the other hand, I remember sauces being very salty in Italy, so I can't in good conscience dock them points for saltiness.  It's authentic!

I learned about Irio's gluten-free dining options while checking out the interactive map on  I made a reservation even though it was a Wednesday, which I would recommend doing as they were busy.  They were very friendly on the phone and asked if there were any food allergies they would be accommodating for the meal.  Our server was very knowledgeable about the menu and the ingredients of the dishes.  However, the service was a bit haphazard in other respects.  They lost my reservation, and it took them some awkward moments to recover from that.  It also took the server a long time to take our drink and meal orders.  I got the impression they may have been short-staffed that night.  In spite of these small hurdles, I would absolutely go there again.  The atmosphere was warm and inviting, and I felt confident in their knowledge and ability to prepare delicious gluten-free Italian food.

Monday, October 18, 2010

Lamb Pot Roast with Gluten-free Gravy

I consider this one of my all-time best recipes.  It's gluten-free and dairy-free, and I could eat it all the time.
Recipe for Lamb Pot Roast with Gluten-free Gravy:
In a large heavy pot, heat:
2-3 Tbsp oil

When oil is heated, brown in the pan:
1/2 lb carrots
1 lb potatoes
1 small onion, halved

Remove these to a plate and set aside.  Add more oil to the pan if needed.  Add: 

2 lbs lamb shanks, legs, or blade steaks

Brown the lamb on all sides.  Add:  

2 tsp coriander (preferably whole)
2 tsp cumin (preferably whole)
2 tsp black peppercorns
Toast the spices for a moment, then add:
1 cup wine
2 cups chicken stock
half the potatoes that you've browned

Add water or more chicken stock if needed to bring the level of liquid up to an inch or so.  Reduce the heat to low and simmer for several hours, covered, turning the meat and potatoes occasionally to cook both sides.  When the meat is fork tender, remove it and the potatoes to a plate.  Be sure no coriander or black pepper corns stick to the meat.  Strain the sauce with a fine-mesh seive into a bowl, and strain it again through a cloth if you'd like a really smooth sauce.  Turn the heat up and reduce the sauce for a  minute.  Then, reduce the heat and take the potatoes that are fully cooked and mash them into the sauce with a potato ricer or a potato masher.  Stir the fine mashed potatoes into the sauce to make a gravy.  Add water or chicken stock if the sauce is too thick.   Add the meat and the rest of the potatoes back to the sauce and simmer for 20 minutes.  Add the carrots back to the pot and cook until just tender.  Serve hot with some good gluten-free bread.

Check out the Gluten-free Homemaker's blog carnival for more recipes featuring potatoes.

Monday, October 11, 2010

Harvest Time

It was a rough year for vegetable gardens here in the Pacific Northwest, but I'm finally feeling like I am reaping a good harvest.  I found myself in the vegetable section of the store today, realizing that I didn't have to buy a single vegetable, and I hadn't for over a month.  I stopped by my community garden patch later and harvested this:

From the left, there are parsnips, a lemon cucumber, rainbow carrots, a big zucchini, a large crookneck squash, a chocolate bell pepper and some lemon drop peppers, which I've never had before but which are supposed to be spicy.

We've been lucky to have temperatures stay pretty warm so far this fall so I'm keeping my tomatoes out until next weekend.  Here are some tomatoes I picked last week:

The seeds strewn about are coriander.

I'm not sure what to do with these.  It's not quite enough tomatoes to make sauce, but it's too many to just eat in salads.  Maybe I'll roast them to make sun-dried tomatoes.  Then again, I did that last year and never used them!  Does anyone else have ideas?  How is your fall harvest?

Friday, October 8, 2010

Teff Sandwich Bread at New Cascadia Traditional

If you haven't been to New Cascadia Traditional yet, you should go.  If you have gone but you haven't tried their teff sandwich bread yet, you should try it!
It was the first full-sized sandwich I made in a long time.  I really liked the texture - it was very spongy and not at all dry.  The flavor is a little different, and very pleasantly whole-grain.  The bread has flax seeds on top which gives it an even earthier flavor.  The best thing about this bread is that it stays good for several days.  It doesn't get completely hard like most gluten-free bread products.  I've heard that it also freezes pretty well, although I tend to eat the whole thing once I get a loaf.

Have you tried the Teff Sandwich Bread at New Cascadia?  What did you think?

Wednesday, October 6, 2010

Hawthorne Fish House Gluten-free Restaurant Review

 I have been hearing about the Hawthorne Fish House for a long time, and I finally got over there to try some gluten-free fish 'n chips for the first time in August.  Almost everything on their menu is gluten-free! The deep-fried fish is coated with some tasty rice flour.  I got the halibut.
My friend got the Chile-fried Catfish, which was even better than mine, but I didn't have an opportunity to get a shot of that before it was completely devoured.  I really liked the spicy breading.  They have several gluten-free beers in bottles - including all three styles of Green's.

Hawthorne Fish House has a very clearly-marked menu that has notes on what is and isn't gluten-free.  The restaurant has a very clever strategy for presenting their fish as not only the healthiest, but also the best in Portland.  Here's a little of what they say about their food:

"It's no accident we have Portland's Best Fish & Chips. Besides top quality fish and the best French fries on the market, we use 100% rice bran oil. The tastiest of all the cooking oils, it's not hydrogenated and contains no trans-fats. We filter the oil twice a day to keep it clean."

Overall, I think the food here was very good.  I ate out on the patio because it was summertime, which I was glad of.  The atmosphere inside was a bit on the drab side.  The food was really worth it, though.  I recommend it!

Monday, October 4, 2010

Gluten-free Gourmand's 100th Blog Post!

I haven't been blogging as much this summer due to good weather, but I'm finally here at my 100th post!
It's going to get pretty autumnal in Portland so I'll be doing some cool-weather cooking.  Some recipes I'll bring you this fall will include:

- Gluten-free pie crust
- Gluten-free butternut squash pie
- Lamb stew
- Home-made bread
- New GF pasta reviews
- Restaurant reviews
- More Gluten-free beer, of course

That's right - bread!  I've been baking up a storm and making headway on a new gluten-free bread recipe using my own special blend of flours.  I'm pretty excited about it, but it's not quite ready yet.  This is a teaser:
Add caption

This loaf collapsed a little; not enough xanthan gum, I think.  I'm trying to do this without eggs, so it's a bit of a challenge.

Well, wish me luck!

xoxo Gina

Thursday, September 16, 2010

Boneless Pork Ribs with Spanish-inspired BBQ Sauce

Boneless Pork Ribs with Spanish-inspired BBQ Sauce

In a large oven-safe dish, heat up some olive oil on medium-high heat.  Sautee until brown:

1 small onion, cut in large pieces,
1 Red bell pepper, cut in large pieces,
a little salt

Remove the vegetables from the pan.  Brown on all sides:

2 large strips of country-style pork ribs, salted

Remove the pork to a platter.  Reduce in the pan:

3/4 c Red wine


1 cup tomato sauce
3 Tbsp sugar

Heat the oven to 350 degrees F.  Cook until the sauce darkens and begins to thicken.  Add:

1 tsp cumin
3/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp ground coriander 
1 tsp lemon juice

Mix the sauce well and add the pork back to the pan.  Cover the pork with the sauce.  Roast in the oven for 20-30 minutes, or until the pork is 160 degrees F in the center.  Is the sauce too sweet, too liquid, or kind of bland?  Remove the pork to a plate again and reduce the sauce on the stove one more time until thick and deep in color.  Serve with the pork covered in sauce with rice or with gluten-free bread.

Tuesday, September 7, 2010

Gluten-free Boule Bread - Second Loaf

I made the second loaf of the Gluten-free Crusty Boule Bread recipe that I saw on Gluten-free Girl.  This loaf did come out different than the first one, and it was still good.  It had a bit of a sour dough flavor.  The recipe says you can refrigerate the dough for up to one week.  I had it saved for five days.  
I had an idea to form and rest the loaf on parchment paper so I didn't have to disturb the sticky mass when I transferred it to the dutch oven.  That worked out splendidly.  I still didn't get the loaf to rise as much as I wanted, but that could have been due to the yeast not being completely fresh.  I also forgot to cut slits in the top of this loaf, which may have impeded rising.  I took it camping so that my gluten-free mom and her husband could share fresh-baked bread with me.  It was a big hit.