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We were covered with heavy fog almost all day and in some point the sun appeared for a half an hour and the light was beautiful , so I had to make a very quick shot before it's gone.
when you live in place like Nova Scotia you learn to appreciate every sun beam on your muffin ;)
Thanks to the haven of gorgeous wonders that is Doves Farm, here we have a gluten-free, brown bread flour that is at once easy to handle and completely delicious. For those of you who like to prepare and blend (even grind) your own flours - and I will join you, eventually - I have listed the flour ingredients in order of largest amount first but for now I must allow your experience (or intuition if you're new to blending) to be your guide when it comes to relative proportions. It is my intention to contact Doves Farm, organic farmers and cultivators of home baking, regarding the reverse engineering of product components for home use. In my mind I group such things as knowledge of organic farming, recipes and ingredients with the free software movement but who knows which of my favourite gluten-free-product-producing companies share... well, anything. A topic for a post to the upcoming blog, perhaps.
Currently, I'm making this for one (I miss you, BooBoo) so...
Handmade, gluten-free, brown bread pitta
Ingredients:
about 100g Doves Farm Brown Bread Flour
(components: rice, tapioca, potato, maize, sarrasin & carob flours, sugar beet fibre, xanthan gum)
generous pinch of salt
2 tbsp oil (olive, vegetable and sunflower all work well) + a few drops for the pan
between 60ml and 90ml semi-skimmed milk
Utensils:
a 1lt glass mixing bowl
a metal fork
a metal tablespoon
a small wooden spoon, about 1½" x 2" (~4x5cm) at the bowl part
a shallow dinner plate, preferably glass without raised rim,
though any portable, flat, glass or marble surface will do
a large (at least 9" (23cm) diameter) shallow frying pan or skillet
flat metal spatula or pizza slice
a bread knife
(no scoffing at utensil specification, please. It's important!)
Method:
1. put the flour in the mixing bowl
2. add the pinch of salt, then a tiny bit more for luck ;-)
3. mix lightly but quite thoroughly with a metal fork
4. give the bowl a little tap to level the flour
5. measure each tablespoon of oil and drizzle over the flour
6. mix the flour and oil with the fork until small spheres of various sizes are formed
7. using the metal tablespoon, scrape any residual flour+oil from the fork into the bowl
8. add a little of the milk and with the back of the wooden spoon begin gathering the mixture together with circular movements, first around the inside wall of the bowl, then through the centre of the mixture. When it looks a bit dry and starts to separate, add a little more milk and repeat, making sure that with each sweep of the spoon you transfer sticky mixture from the bowl surface to the dough
9. mix and gather the dough quite loosely into a sticky ball. It should only take about four or five tablespoons of milk (about 2-2½fl oz (60-75ml)) to achieve the correct consistency
10. dust a big pinch of flour over the top of the dough and another into the bowl around its base
11. roll the ball around in the flour with the back of the wooden spoon until the dough is covered with flour. At this point you can form the dough into more of a sphere by pulling it in various directions up the sides of the bowl with the back of the wooden spoon but don't press too hard into the dough as this will expose the sticky part and cause the sphere to split
12. pick up the ball and form it gently with your hands. Doesn't it feel nice? 8-)
13. dust the plate or flat surface with flour and place the ball in the centre
14. with the flat palm of your least dexterous hand, begin flattening the ball, little by little in the following way: press with the palm, then with your hand still on the dough, pinch the edge with the thumb of the same hand to help keep the edges of the emerging circle from splitting. Rotate the plate or surface a little with your dexterous hand and repeat. When the circle is about 5" (12cm) diameter, carefully lift the dough and dust more flour underneath. Replace the dough, dust a little flour over the top and continue, now working from the centre outwards to carefully expand the circle, keeping the surface as even as you can. Continue until the dough is roughly 3/16" (4mm) thick (thin!) and about 8" (20cm) in diameter
15. oil the surface of the pan. I do this by adding a few drops and spreading it all over the surface with my hand. Well it works! Place over a medium (or just below medium) heat
16. while the pan heats up for about a minute, carefully slide the pizza slice under the dough, bit by bit, rotating the plate as before to ensure no part of the circle is sticking
17. slide the dough circle into the pan, give it a bit of a shake to centre and cook for about four minutes each side
After three minutes or so air pockets will start to form and expand. It is at this point you know you did your mixing correctly and will ultimately have somewhere to stuff the filling of your choice. A little scorchin' is desirable so don't worry if your pitta has a few dark marks on it; they taste good!
Let your finished pitta cool a little before cutting it across the middle, then carefully open up each half with a bread knife.
Voi - là!
Soft and sticky, it actually does rise. Too much potato starch in this one. When it's done, we will publish the recipe.
I have viewed a lot of advertising about ZENB pasta so thought I'd give it a try. It was ok. The pasta is like most gluten-free pasta I've tried. It gets chalky tasting if it gets cold. You have to rinse this under cold water to remove the starch and therefore it cools it down. It should be kept in some sort of sauce to keep it pliable.
My #glutenfree models for today .My baking skills are very basic but with Nir's help we have been able to handle those quite well.
My #glutenfree models for today .My baking skills are very basic but with Nir's help we have been able to handle them quite well.
It's almost there. This one tasted fantastic! A few more loaves to make sure it works every time, and there will be a recipe.
I wanted to bake something that I could put some ganache on, and I have been craving autumn spices lately, so I went with this. The ganache is 2 parts semi-sweet chocolate, 1 part dark chocolate, and 1 part super dark chocolate. These cookies have quite a bite! I'm glad I made them as tiny as I did. :)
This is kind of similar to the other one I did earlier but I wanted another pic for the blog recipe.
Recipe for three sisters Sonoran style Mexican pizza, (corn, beans and squash) with corn masa crust. Food photography and recipe by Jackie Alpers for Jackie's Happy Plate. Get the recipe: jackieshappyplate.com/recipe-three-sisters-pizza-with-cor...