Food

[Henry Krinkle]

Two week old dough to make an artichoke, red onion, confit garlic flatbread with a bit of caciocavallo.
The dough itself was tangy like sourdough and had an almost cracker like crust, but still with a decent rise.

Quite delicious.

[geoffbot]

Hell yes

[litlmn]

Alright, let me get this sorted.

My wife finally found a GF bread that she liked. We went to a local farmers market yesterday and a vendor was there that sold all GF stuff.

I tried it and it wasn’t bad. I took a pic of the label. No amounts of course, but there might be something in there to help your endeavor.

[boatme99]

This morning, quick orange french toast with blackberry syrup and...Col. Angus... BACON!


Last night I made a creamy pistachio sauce for some trottole pasta, spinach sauteed with garlic and white wine, and grilled loin chop.


I would have preferred to use pinons but there are none available here.

[geoffbot]

Beyond meat burger as mentioned earlier. Entirely vegan, and very tasty.

[boatme99]

My wife finally found a GF bread that she liked. We went to a local farmers market yesterday and a vendor was there that sold all GF stuff.

I tried it and it wasn’t bad. I took a pic of the label. No amounts of course, but there might be something in there to help your endeavor.

Not subject to health inspections! Basically you're buying bread baked in somebody's home kitchen. This kitchen to be precise:

A nice kitchen to be sure but it's just some ones house.

Litlmn, I hope your wife doesn't suffer from celiac, if she does, the best to her, and definitely follow dr's orders.

But a little info about a gf diet:
As far as gluten free, if you don't actually have diagnosed celiac disease, you shouldn't go gf. It's unhealthy. There are things the body needs in gluten. Fiber, B vitamins, and foliate.
Most gf crackers, breads, and snacks contain increased amounts of fat and sugar to make up flavor and texture. Both of which are worse for you than gluten!

1% of the population actually is affected by celiac and should be gf. By contrast, 30% of the population suffers from some form of heart disease!
A cardiac diet should be of more concern to everyone than gf.

Always beware of fad diets. Any nutritionist/doctor will tell you: weight control isn't about what you eat, it's how much you eat, and exercise.

[Henry Krinkle]

My wife finally found a GF bread that she liked. We went to a local farmers market yesterday and a vendor was there that sold all GF stuff.

I tried it and it wasn’t bad. I took a pic of the label. No amounts of course, but there might be something in there to help your endeavor.

Sorry about taking so long, but between trying to figure out the part that's wrong with the recipe I am using, business year end and scuba lessons I've been pretty busy.

Here is the recipe though. Using the ingredients I used, mostly Bob's Redpath, plus some others I found the recipe really wet. I think it is a combo of heightened expectation of GF vs regular bread plus overhydration. I had frozen the last loaf worth of dough. I thawed and baked it and fed it to my niece. She loved the structure and the flavour. So I think it is worth pursuing.

This makes approximately 4 small loaves

Brown rice flour- 160gms
Tapioca flour- 385 gms
Potato flour (not potato starch)- 115 gms
Traditional (granulated) yeast- 2TBSP/20gms
Kosher salt- 2 TBSP/17gms
Xanthum gum-1 TBSP/ 15 gms
Lukewarm water (not higher than 100F, but try to be close to it)-3 cups/ 680 gms
Large eggs, lightly beaten-4
Melted unsalted butter or oil- 115gms

Whisk together all the dry ingredientsin a large lidded container.

Combine the wet ingredients and slowly add to the dyr ingredients. You can mix them by hand, but due to the weirdness of th GF ingredients a stand mixer does work better. I still prefer doing it by hand.

Cover with the lid but do not make it airtight. Leave to rise for 2 hours.

After this the dough can be used immediately but it tastes better if aged in the fridge for up to 2 weeks.

If leaving in the fridge:

Tear off a one pound piece, about the size of a grapefruit. Quickly form into a ball and flatten. Rest on a pizza peel dusted with cornmeal. Cover loosely and rest for an hour.

Preheat a pizza stone n the oven to 450F (30 minutes). Put an empty broiler tray of cake pan on the rack below.

Add one cup of HOT water to the cake pan. Slide the dough onto the pizza stone. Bake 40 minutes.



* I would significantly reduce the amount of water. Next time I balethis I will try 580 gms of water and see how the dough feels. I also found that I needed to increase the bake time by about 10% and my oven is very accurate for temperature.

[litlmn]

Not subject to health inspections! Basically you're buying bread baked in somebody's home kitchen. This kitchen to be precise:

A nice kitchen to be sure but it's just some ones house.

Litlmn, I hope your wife doesn't suffer from celiac, if she does, the best to her, and definitely follow dr's orders.

But a little info about a gf diet:
As far as gluten free, if you don't actually have diagnosed celiac disease, you shouldn't go gf. It's unhealthy. There are things the body needs in gluten. Fiber, B vitamins, and foliate.
Most gf crackers, breads, and snacks contain increased amounts of fat and sugar to make up flavor and texture. Both of which are worse for you than gluten!

1% of the population actually is affected by celiac and should be gf. By contrast, 30% of the population suffers from some form of heart disease!
A cardiac diet should be of more concern to everyone than gf.

Always beware of fad diets. Any nutritionist/doctor will tell you: weight control isn't about what you eat, it's how much you eat, and exercise.

No worries, strictly Dr (gastro) orders.


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[litlmn]

Sorry about taking so long, but between trying to figure out the part that's wrong with the recipe I am using, business year end and scuba lessons I've been pretty busy.

Here is the recipe though. Using the ingredients I used, mostly Bob's Redpath, plus some others I found the recipe really wet. I think it is a combo of heightened expectation of GF vs regular bread plus overhydration. I had frozen the last loaf worth of dough. I thawed and baked it and fed it to my niece. She loved the structure and the flavour. So I think it is worth pursuing.

This makes approximately 4 small loaves

Brown rice flour- 160gms
Tapioca flour- 385 gms
Potato flour (not potato starch)- 115 gms
Traditional (granulated) yeast- 2TBSP/20gms
Kosher salt- 2 TBSP/17gms
Xanthum gum-1 TBSP/ 15 gms
Lukewarm water (not higher than 100F, but try to be close to it)-3 cups/ 680 gms
Large eggs, lightly beaten-4
Melted unsalted butter or oil- 115gms

Whisk together all the dry ingredientsin a large lidded container.

Combine the wet ingredients and slowly add to the dyr ingredients. You can mix them by hand, but due to the weirdness of th GF ingredients a stand mixer does work better. I still prefer doing it by hand.

Cover with the lid but do not make it airtight. Leave to rise for 2 hours.

After this the dough can be used immediately but it tastes better if aged in the fridge for up to 2 weeks.

If leaving in the fridge:

Tear off a one pound piece, about the size of a grapefruit. Quickly form into a ball and flatten. Rest on a pizza peel dusted with cornmeal. Cover loosely and rest for an hour.

Preheat a pizza stone n the oven to 450F (30 minutes). Put an empty broiler tray of cake pan on the rack below.

Add one cup of HOT water to the cake pan. Slide the dough onto the pizza stone. Bake 40 minutes.



* I would significantly reduce the amount of water. Next time I balethis I will try 580 gms of water and see how the dough feels. I also found that I needed to increase the bake time by about 10% and my oven is very accurate for temperature.

Thanks. I’ll try it out.


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[boatme99]

No worries, strictly Dr (gastro) orders.


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I must say, that baker's got some nice digs. How much bread do you have to sell a year for a $1,074,500 home?