There are commercially available versions of all of this, but it is so much less expensive to make your own. You can do all of these things with regular bread too if you are one of my non-GF readers.
Breadcrumbs
Save dried out bits of bread (or epic bread baking failures) in a paper bag. Once they are dry, you can grate them with a cheese grater or put them in the blender to turn them into crumbs. If you want to expedite the process, just toast some bread until it dries out and do the same thing. Store breadcrumbs in a ziplock bag in the freezer and use whenever you need them.
Croutons
Cut some slice of bread into cubes. Place in a bowl and toss with a bit cooking spray or oil and herbs and spices of your choice (or just leave them plain). Bake in the oven at 350 F until they are dry (about 20 minutes usually), checking often to make sure they don't burn.
Stuffing
Make some plain croutons. You can either use them in your favorite stuffing recipe or in my favorite stuffing recipe, which is the following. Put the croutons in a casserole dish with sautéed diced onions and celery. Add some dried sage and cover with just enough chicken or veggie broth to moisten the croutons. Stuff your turkey with it or bake in a casserole dish. Baking temperature and time is pretty flexible, but if you're just making stuffing and not putting in with other things that are baking, 350 F for 20-30 minutes works well.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Wednesday, June 6, 2012
Saturday, April 21, 2012
Bread!
Alright, I keep saying that I'm going to post my bread recipe and then life gets in the way. But here it is! And unfortunately I'm not even sure that I know equivalent volume measurements for the dry ingredients anymore, but I will give my best guesses, but seriously consider trying to bake this by weight if you want the best results. This was inspired by/modified from a few recipes in the book "You Won't Believe It's Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living" by Roben Ryberg. I like to mix the dry ingredients in ziplock bags ahead of time and have a bunch in my pantry so that when I decide I want bread it only takes about 5 minutes to mix it up and then ~30 minutes in the oven.
Ingredients:
Dry:
75 grams brown rice flour (about 1/2 cup)
1 tbsp ground flax seed (this is approximate - just for flavor and fiber - you can leave it out, or add more/less)
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp sugar
pinch of sea salt
1 3/4 tsp xanthan gum
3 egg whites
1 tbsp oil (I usually use grapeseed, sometimes olive, if you're into coconut oil you can use that, but you have to melt it first)
1/2 cup water (you can also use milk or non-dairy milk)
1 tbsp vinegar (I usually use white wine vinegar, but plain white vinegar, rice vinegar, and apple cider vinegar are all good choices)
Preheat oven to 375 F. Beat the egg whites until they are frothy, but not starting to form peaks. Add the other wet ingredients and mix well. Add the dry ingredients and mix until it thickens. You can use a mixer or do it all by hand. Either way works. The texture will seem really weird, but trust me, it will work. Place in a greased loaf pan or into a greased jumbo muffin pan to make buns. Smooth out the top a bit with wet hands. Bake for about 30 minutes, but check it after 2o minutes. It should be lightly browned and pulling away from the sides of the pan and it should slide out of the pan easily. Makes 1 small loaf of bread or 6 buns. 1/6 of the recipe has 2 Weight Watchers points if you're into that sort of thing.
Variations (note that adding things like raisins and cheese makes it stick to the sides of the pan a bit more, so slide a butter knife around the edges before trying to get it out):
-I like to add basil, garlic powder, and onion powder for herb bread.
-Add the above herbs plus 3 oz grated cheese for cheese and herb bread.
-Add just grated cheese and make in muffin pans for cheese buns.
-Add cinnamon and raisins for raisin bread.
The possibilities are endless...
Ingredients:
Dry:
75 grams brown rice flour (about 1/2 cup)
1 tbsp ground flax seed (this is approximate - just for flavor and fiber - you can leave it out, or add more/less)
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp sugar
pinch of sea salt
1 3/4 tsp xanthan gum
3 egg whites
1 tbsp oil (I usually use grapeseed, sometimes olive, if you're into coconut oil you can use that, but you have to melt it first)
1/2 cup water (you can also use milk or non-dairy milk)
1 tbsp vinegar (I usually use white wine vinegar, but plain white vinegar, rice vinegar, and apple cider vinegar are all good choices)
Preheat oven to 375 F. Beat the egg whites until they are frothy, but not starting to form peaks. Add the other wet ingredients and mix well. Add the dry ingredients and mix until it thickens. You can use a mixer or do it all by hand. Either way works. The texture will seem really weird, but trust me, it will work. Place in a greased loaf pan or into a greased jumbo muffin pan to make buns. Smooth out the top a bit with wet hands. Bake for about 30 minutes, but check it after 2o minutes. It should be lightly browned and pulling away from the sides of the pan and it should slide out of the pan easily. Makes 1 small loaf of bread or 6 buns. 1/6 of the recipe has 2 Weight Watchers points if you're into that sort of thing.
Variations (note that adding things like raisins and cheese makes it stick to the sides of the pan a bit more, so slide a butter knife around the edges before trying to get it out):
-I like to add basil, garlic powder, and onion powder for herb bread.
-Add the above herbs plus 3 oz grated cheese for cheese and herb bread.
-Add just grated cheese and make in muffin pans for cheese buns.
-Add cinnamon and raisins for raisin bread.
The possibilities are endless...
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