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

One of the most popular recipes on this blog is The Best Teff Sandwich Bread Recipe .  This was one of the first bread recipes that I ever created.  I thought I'd follow that up with a recipe for a rustic, artisan loaf with teff flour using all the bread-making techniques I've learned since the beginning.  This bread is really soft and spongy.  It's a little more dense than the regular bread, but in a nice, substantial way as whole grain breads often are.  Check out the  boule bread recipe  for more tips and photos of the process. Artisan Teff Bread Recipe 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: 520g (about 2 1/4 cups) warm water, 110-120 degrees 30g whole psyllium husk (or 20g ground psyllium husk)

I have been working to provide my readers and customers with some flour blend recipes so they can enjoy high-quality, home-cooked, 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. Find recipes in the Bread Tab .  It's easy to multiply the recipe to make a big batch if you measure by weight. This blend has a high concentration of whole grains.  If you would like a whiter flour, you can use these same ingredients to make my  Rustic White Bread Flour Blend .   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-f...

My last post on the Best Gluten-free Sandwich Bread Ever generated a flurry of interest and responses. All of them were about wanting to try the recipe.  Most of them, however, were from people who couldn't.  They really, really wanted to.  However, they can't get the unique Gluten-free Gourmand No. 7 Bread Flour .  It's not their fault!  It's just that due to things like food regulations and exorbitant shipping prices I only ship my specialty baking mixes within the United States.  What's a gluten-free baker to do if she lives in Australia (or Canada, or New Zealand)? Now, I'm all about promoting my beautiful, artisan flours that are lovingly tested in small batches to make sure they have fewer than 10 ppm gluten.  I'm also very dedicated to bringing my customers more recipes to enjoy.  However, my blog didn't start out to sell flour.  I started blogging to share what I know about gluten-free baking, about how rewarding it can be to make ...