Baking My First Gluten Free Bread

Here's the recipe from the back of the "Bloomfield Farms Gluten Free All Purpose Baking Mix". 

I'll be using this recipe again with different gluten free flour blends in the future, and I'll report back on the quality. I found this box at HomeGoods, in Gainesville Virginia.

But here's what I did differently than what the package said.

I used all the exact quantities and ingredients listed. Not being a baker, or a chemist, I do tend to follow measurements when baking. 

Sometimes. 

So, I let the yeast bloom in the warm water and sugar.

I cracked the 3 eggs directly into the bread machine's pan. I put the salt directly in with the eggs. I put the flour in, then poured the melted butter onto the flour, being careful to not let the warm butter "cook" the eggs on contact. I put the honey in, then poured the bloomed water, yeast, sugar mixture on top. I turned it onto its "Basic White" setting, and let it do it's thing. I have the same Zojirushi bread maker I bought 20 years ago (OH MY GOD, can that be RIGHT? Am I that old? CRAP!) and it's still making fantastic bread! It cost a flipping arm and a leg, but after 20 years, still worth every penny.

This being my first home baking experience of GF bread, I didn't know what to expect. It didn't look like it was mixing, so I helped it with a wooden spoon. After several more minutes, it still didn't look like it was fully mixing, so I stirred it MORE. It didn't form a smooth ball like I'm use to. It didn't look anything like any bread I've ever made. It looked like a mixture of pancake and buscuit dough. But, it rose. It smelled like bread, and it was rising. Science is science, so let's just let the yeast and heat do it's thing. Remember, this was an experiment, and I was really just hoping for a minimal "bread-like" substance that I could cube up, toast into croutons, then make into dressing.

I let it go through it's full cooling cycle, then out it came. Bread knife in hand, room temp 1 Tb butter on counter waiting, I cut about a 1" slice off the top (which wasn't poofed up like you usually see bread, in fact, it was sunken and looked like a dried bowl of oatmeal), spread the butter on it, and took a bite. 

Yyyyyyyuuuuuummmmmmm.... Warm, soft, great texture, amazing flavor, with a great crumb and crust. Oh yes... This is GOOD!! I even shared it with the kids! Nope, I didn't hide it, or even tell them that it was "special mommy/daddy" bread, which I may or may not have done in the past.

It will be made again. Oh yes... It will be made again.

SH & PWYF.

Thanksgiving Prep: Tuesday Style

It's the Tuesday before Thanksgiving, and I'm bouncing foot to foot excited about the prep, the cooking, the feast, the food, the wine, and the stuffing and gravy. We're headed to my Mother-In-Law's house this year for the family feast, so all I'm making is a gluten free dressing for us G-F'ers, and the cranberry relish from yesterday's post.

Today I'm starting the bread baking for the dressing. I have a GF bread recipe in the bread machine, and later on I'll make the corn bread. I'm starting two days early because it has to sit out to get dry and stale in order to be the best dressing. NOT MOLDY, but stale. There's a HUGE DIFFERENCE. Don't mistake them for the same. Not delicious. I'm also starting early because I've never made GF bread before. If it doesn't turn out "right", I'll need to make another batch. I'm also using my bread machine, and the recipe didn't have directions for using a bread machine, so it's an experiment to the fullest degree right now. Y'all know I can't follow a recipe...

If you're making turkey, you can start your brine now if you'd like. You need to brine for at least 12 hours, but longer is perfectly fine, and will not hurt the outcome. Remember to thoroughly rinse your bird after you remove her from the brine before cooking! I've allowed mine to soak in plain cold tap water for about 15 minutes to ensure all the exterior salt is washed away. You don't want the skin to be too salty. Don't ruin that Turkey Candy!

You should also start your stock today. Mama use to be able to find turkey wings and legs (they sell only breasts, don't they... Well, they have to have a few wings and legs somewhere belonging to those turkey's) to make her stock, but I can't find them. I haven't gone to an official butcher or meat counter, or specialty store, however, so please don't think that my half-assed "search" is anything more than just that...half-assed. Put your turkey or chicken parts into your largest stock pot. Add celery, onions, carrots, bay leaves, rosemary, sage, salt, and pepper.. Cover with water, and simmer all day, then let it cool so you can fish out the meat pieces, the celery, carrots, and onions to include in your stuffing/dressing. Refrigerate the parts you want to add to your stuffing, refrigerate your stock, and throw out the bones and herb stems and bay leaves.

If you're using stock you already have on hand, either homemade or store bought, you'll still want some sautéed onions, carrots, and celery to go in your stuffing/dressing, so start that today. Small dice, sautéed in butter over low heat with sage, rosemary, salt, pepper, and thyme. Let cool, then put into a sealable container in the fridge until it's time to mix the stuffing/dressing. This is the preferred method for those of us who work your standard 40-50 hour work week in an office or other job away from the home and you don't have the ability to spend 3 days in your kitchen prepping for one meal, but still want a dreamy homemade taste. Do little things ahead of time using fresh ingredients, and it will taste like you spent hours upon hours slaving away.

And remember to relax and enjoy your day. Yes, this is ONE dog. 

Stay hungry, and play with your food.