Saturday, October 24, 2009

Better Bread - Gluten-Free and Smiling!

Well, it's not the end of my quest, but here is what I've come up with - it is a tasty, yeasty, and scented with warm grainy-goodness. (remember the last loaf that I said smelled a bit "bean-y? By the 2nd day - the beans had won and the loaf was out!)

I know it's a long list of ingredients (especially when "Bread" used to mean only 3! flour, water, yeast) And I used my bread machine again, but this is my own creation - and it's good enough to make the weekly kitchen schedule!

Robbin's Better Bread -GF recipe

Melt 1/4 c. butter
Off the flame, whisk in 1 3/4 c. whole grain rice milk, then
whisk in 3 whole eggs.
Place these wet ingredients in the bread machine.

Mix the following thoroughly with fork or whisk:
3c. Gifts of Nature GF Baking mix
(there are no bean flours in this mix !)
1/2 c. sorghum flour
1/4 c. teff
(I used it whole-grain , not flour. It's smaller than poppy seeds, but I think this is what smells so good!)
1/4 c. quinoa flakes
2 tsp. whole, golden flax seeds
1/4 c. expandex (modified tapioca starch)
1/4 c. sugar
1 1/2 tsp. sea salt
1 tsp. xanthan gum
Scoop the dry ingredients into the machine, on top of the wet ingredients.
Make a shallow "well" on the top, and sprinkle in 2 1/2 tsp. yeast.
Set machine for "Quick" breads, or use the shorter setting (only one rise)

Jon's dad, Stan has once again supplied us with bushels of tasty apples this fall, and I've been busy preserving their goodness. Besides eating out of hand, and the Apple Pie Filling last week, we now have several jars of Cardamom Applesauce to see us through the year. We love cardamom, so substituting it for the cinnamon I would put in the sauce was a no-brainer. Smelled lovely and tasted even better. Jon ate a bowl of warm sauce that didn't fit into the jars, with grated cheddar cheese, and declared it Cardo-yum (I kid you not).

And here's the TAMontana that I created for Karen to thank her for that scrumptiously beautiful Montana wool she gifted me with last week!!

TAMontana Instructions

Super easy, and really works up quickly because the middle section is a fish-net lace.

Implements required:
set of size 6 double point needles
stitch markers
a functional brain
size 8 24" circular needle
dk - light worsted weight yarn: less than 50 grams.

Starting at the crown, with size 6 dpn, cast on 8 stitches and divide evenly across 4 needles.
This is where you are allowed to say a few bad words, but keep your focus. It's all down hill after the first 3-4 rows!
ROW 1: *K1, YO, K1* around (12 stitches)
ROW 2: Knit around
ROW 3:
*K1, YO, K1, YO, K1* around (20 stitches)

ROW 4: Knit around
ROW 5:
*K1, YO, Knit to 2 stitches before end of needle, YO, K1* around

Repeat rows 4 and 5 until you have about 100 stitches.
This is where you have to use your brain... if it seems like the crown is too big, begin the next section a few rows earlier, or if you want more room, extend the above section a few more rows! This is very flexible :-)

Second Section: Change to circular needle, and Knit one more row around.
Row 2 : *YO, K2tog* around.
ROW 3: Knit around
Repeat these 2 rows until this section measures about 3 1/2 -4 " long.
End with a Knit-around row.
Use this last row to make any adjustments to your stitch count so you end up with a number divisible by 4 for the ribbing section coming up!

Third section: Change back to smaller size 6 dpns (or a circ. 6) and begin ribbing:
*K2, P2*
repeat every row until ribbing is desired depth. (I like it about 1 1/2")
Cast Off ( I prefer to cast off knit stitches, knit wise and the purl stitches, purl wise.)
Weave in ends... the original cast-on tail can be pulled through the first round to tighten up the "hole" before weaving in!
Voila! You can block it, or not depends on how stiff you prefer your tams.

1 comment:

Rain said...

I will try that recipe as my daughter in law has to be gluten free; so it's peaked my interest in recipes especially for bread I can make and she can eat when she visits. It looked great