Gluten-free Gourmand

The Julia Childs croissant recipe takes 24 hours.  I don't want to brag here, but my new croissant recipe only takes six!  Croissants aren't easy, but I've taken the tricky bits out.  These crescent rolls are even better than if you took an extra18 hours to make them. The traditional method of making croissants calls for a laborious task called "laminating" that takes up lots of time and labor.  This recipe uses a technique typically seen in other types of pastries and biscuits - cutting in the butter.  This is much faster than laminating and doesn't take much in the way of technique.  So never fear, you do not need to get a degree from the Cordon Bleu to make these tasty pastries! Croissant Recipe, Quicker and Easier Mix time:10 minutes Chill time: 60 minutes Rolling/shaping time: 30 minutes Rise time: 3-4 hours Cook time: 20 minutes Yield: 8-12 croissants In a food processor, or in a medium mixing bowl, blend together: ...

I've been using the Gluten-free Bread Flour Blend for years, but I recently developed a "whiter" flour blend that gives the bread a bit more rise, a lighter color, and a lighter crumb.  I get the most compliments on my bread made from this flour.  This flour blend is lower in whole grains and higher in starches, but it's not completely without whole grains so it has a rustic country-style look to the finished product. This flour blend can be used interchangeably with the original Gluten-free Bread Flour Blend. Rustic White Bread Flour Blend Recipe Blend together thoroughly: 150g Tapioca Flour 150g Potato Starch 100g Sorghum Flour 50g Millet Flour For a binder, keep this separate and mix with the liquids as the recipe indicates: 20g ground psyllium husk - OR- 28g whole psyllium husk

I haven't posted a recipe in a while, so I thought I'd check in and let you know that I'm working on a few recipes that I'm really excited about! Lemon Cookies "Quick"-er "Easy"-er GF Croissants Pain au Chocolat Whole-grain muffins New bread recipes! So tune in on Monday for a real treat!