tag:blogger.com,1999:blog-19619955875893909682024-03-07T01:47:30.386-05:00Gluten-Free BoulangerieReal bread, without the wheat.Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-1961995587589390968.post-26861198193015300972020-07-07T13:53:00.001-04:002020-07-07T13:53:11.150-04:00The Millefiori Project: Exploring the science, history, and culture of gluten-free ingredients through articles, videos, live classes, and more! <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">If you’ve followed this blog for a long time (in which case, hi, and thanks!), you will know that some years back I started talking about my intentions of writing a book, right around the time I started talking about starting a bakery. While I finally got a </span><a href="http://www.millefioribakery.com/" style="font-family: Georgia, "Times New Roman", serif;" target="_blank">tiny baking business </a><span style="font-family: Georgia, "Times New Roman", serif;">officially started a couple years ago, the would-be book continued existing only as an ever-expanding collection of files on my computer. It turns out that even a microbakery takes up a ton of time and energy, (who could've guessed??) and I found it harder to prioritize writing when - blunt as the truth may be - people buy bread, and writing was unpaid work. Even harder was trying to navigate the line of which results of that work I could afford to put out for free, versus what I ought to save for The Book. Hardest of all, I was having to pick and choose which of the zillions of fascinating findings I collected were the best fit for </span><i style="font-family: Georgia, "Times New Roman", serif;">this</i><span style="font-family: Georgia, "Times New Roman", serif;"> book, which meant at some point I had to arbitrarily decide I was “done” with a topic, and also leave out a lot of worthwhile stuff just because a book wasn’t the best medium for it, and…well, I think you get the idea.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So, I came up with a better idea. Introducing: <a href="https://www.patreon.com/millefioriproject">The Millefiori Project</a>.<span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">It’s sort of like a cookbook, except I’m putting it out a few pages at a time (starting right now instead of having to wait for a faraway publication date), and some of those pages are videos. This project is the natural continuation of the last several years of my work investigating our foods from the overlapping perspectives of chemistry, history, and culture. I can’t describe how exciting it is to finally bring all the pieces together! The result is a place to share all the research, experiments, and other discoveries that don’t fit at the bakery or in a cookbook, and even more importantly, it allows the level of community discussion and collaboration that are essential to progressing our collective understanding of baking without gluten. <span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I may be a bit biased, but I believe if I do my job properly, the work I’m doing here will be relevant to the fields of culinary history, food science, and various adjacent social sciences, as well as being accessible and interesting to the broader audiences interested in food and/or culture.<span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I don’t want the future availability of that information to be subject to the whims of a publishing company that decides when or if it gets another printing run (let alone a revised/updated edition) based on how profitable they think the gluten-free diet is at a given point in time (because </span><span style="font-family: Georgia, "Times New Roman", serif;">despite the broad applicability of the research, </span><span style="font-family: Georgia, "Times New Roman", serif;">any book produced from this work would at its heart be a cookbook, and a gluten-free one at that). This is an important consideration when writing about subjects with frequent research developments, yes, but also vital to acting in accordance with my values. By making my work accessible in real time, it also creates opportunities for discourse, collaboration, and community - all of which take the project to far more interesting places than I could reach as a solo researcher.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">You can find more information about the work I'm doing, follow the project, and get involved on the <a href="https://www.millefioriproject.com/">website</a>, <a href="https://www.patreon.com/millefioriproject">Patreon</a>, <a href="https://www.instagram.com/millefioriproject/">Instragram</a>, and <a href="https://twitter.com/millefioriproj">Twitter</a>.<span class="Apple-converted-space"> The first live video class, coming very soon, will be a sourdough workshop!</span></span></div>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com1tag:blogger.com,1999:blog-1961995587589390968.post-44194026200572417282019-07-30T11:30:00.002-04:002019-07-30T11:30:50.850-04:00Millefiori Bakery will be at Raleigh Living Free Expo - ticket giveaway!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGzhcY1EWK5qGrReHEaAU3soCmwcGdHzGsob6hljKV7EK2i-LwJ449Dq9tbZ_ypTBYJt7EXv3XajuRkDe9RGCbORJd-PYDUNIoCyJvO_jUTuniWL_GSVo1xsmiNRfJtYjuLvJ0MIZa1U/s1600/MarketTable.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1283" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGzhcY1EWK5qGrReHEaAU3soCmwcGdHzGsob6hljKV7EK2i-LwJ449Dq9tbZ_ypTBYJt7EXv3XajuRkDe9RGCbORJd-PYDUNIoCyJvO_jUTuniWL_GSVo1xsmiNRfJtYjuLvJ0MIZa1U/s400/MarketTable.jpg" width="400" /></a> <span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">As you </span><a href="https://www.glutenfreeboulangerie.com/2018/12/im-bakery-now.html" style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">may know</a><span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">, last year I started selling bread and other baked goods as </span><a href="http://www.millefioribakery.com/" style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">Millefiori Bakery</a><span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">. I'm excited to announce that on August 10th I will have a table at my first big event - you can find me at the </span><a href="https://www.livingfreeexpo.com/" style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">Raleigh Living Free Expo</a><span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;"> which will take place inside the Kerr Scott Building of the Raleigh State Fairgrounds. The event goes from 10 am - 4 pm. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I will be there with a selection of my favorite gluten-free sourdough breads, pastries, and cookies, both for sale and to sample! I will also be giving an informative talk on gluten-free breadmaking. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Hope to see you there! If you would like to <b>enter to win a free ticket or two</b>, please leave a comment on this post or send me an email!</span></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com22tag:blogger.com,1999:blog-1961995587589390968.post-16946734118689958972018-12-29T17:13:00.001-05:002018-12-29T17:13:30.047-05:00I’m a bakery now <div style="text-align: justify;">
Awhile back I promised you all an exciting announcement. Well, here it is: </div>
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<b>I have opened my baking business!!</b> This project has been many years in the making but now it’s really here, I’m so excited I can hardly believe it myself! </div>
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I named it Millefiori, which - translated literally - means “a thousand flowers” but is regularly used to just mean many flowers, such as with a wildflower honey, or even a floral design...or in my case, a pun for many <i>flours</i>...get it? (It’s worth mentioning, too, that I indeed use <i>flowers</i> in my baking as well, as all of my colorings and flavorings are plant derived.)</div>
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I specialize in sourdough breads and wild yeast breads, and also make many sorts of cakes, cookies, and pastry. As with my blog, all my products are all natural, free of gums, and feature a focus on local and heirloom ingredients and traditional baking techniques.</div>
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If you live in the Durham area you can order from <a href="http://www.millefioribakery.com/">my website</a>, or (hopefully - I’ve just applied!) find me at the Durham Farmers’ Market on Wednesdays starting this spring. (Unfortunately I am only allowed to ship within NC at this point.) My website is still under construction at the tim of writing but soon it will have a more complete menu of photos to order from. Meanwhile simply <a href="mailto:meg@millefioribakery.com">email</a> me to order breads etc. Keep an eye out for Millefiori on social media later this month, too. And don’t worry, the blog isn’t going anywhere! I actually should have more time to post recipes now that my Big Not-so-Secret Project is finally rolling!</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Sourdough bread from millet starter</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Italian lemon almond cookies </i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Hummingbird cake with white chocolate buttercream</i></td></tr>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com3tag:blogger.com,1999:blog-1961995587589390968.post-59566786755935977002018-07-29T21:13:00.000-04:002018-07-29T21:13:54.692-04:00Raleigh GFAF Wellness Event: 11 August<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Hey everyone in the Triangle area - the annual Raleigh GFAF Event is coming up on Saturday, August 11! Like last year, the event will be at the NC State Fairgrounds, and it starts at 10 am.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I will be speaking at the event to answer your questions about gluten-free breadmaking and sourdough (with samples)...and I will have a sign up sheet for my new baking classes!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As usual, I have some tickets to give away, so if you'd like to join us at the event leave a comment below!</span></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com9tag:blogger.com,1999:blog-1961995587589390968.post-35115918013011133202018-05-30T08:00:00.000-04:002018-05-30T08:00:04.130-04:00The case against "aquafaba" (Or, in defense of bean broth).<div class="p1" style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">I realize the title of this post may ruffle some feathers, so let’s get one thing straight: I have nothing against this ingredient - on the contrary, I’ve been using it regularly for a few years now. (If you’re still wondering what this so-called “aquafaba” is, don’t worry, I’m about to fill you in.) And if you know and love this stuff, hear me out - I love it too, but there are a few issues I just can’t overlook...about its <i>name</i>. It’s been quietly bothering me since I first encountered it, and now that some commercial products are starting to use the ingredient, I just have to speak up. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">First off, just to make sure we’re all on the same page here: I’m talking about a certain egg substitution trick that’s been making waves in the last three or so years. It works fantastically in many situations, in fact, often much better and more versatile than other popular subs like flax gel, fruit puree, tofu, or packaged egg replacer. Most importantly, unlike these other egg subs, it creates a stable foam. And chances are, you already have it in your pantry! If you’re already in the loop, you know where this is headed. But if not, get ready...this is going to sound pretty weird. Are you ready? OK, here we go: It’s the liquid from boiled or canned beans. Yep, that soupy stuff you usually pour down the drain. I’m serious! The chemical/molecular reasons why it works are very different from what goes on in an actual egg (I’ll get to this later), but the end results have a surprising number of similarities. When I first read about this back in 2015 I was immediately excited - what a neat way of exploring the properties of food! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Now, here’s where the controversy comes in: This discovery is attributed to certain individuals in the vegan baking community, and these same people dubbed the ingredient “aquafaba,” cobbled-together Latin for “bean water.” Again, I’m very fond of the ingredient, and find it extremely useful - in fact, in some GF formulas, I find the results to be superior to using actual eggs (I’ll get to that later too). But first, let’s address the terminology. I’m not a fan of that name. Commonly, the immediate response to hearing it is “aqua-<i>what</i>??” Newcomers to free-from diets are already overwhelmed by the long list of unfamiliar inventory. There’s no need to add to that by making up new words for things that we’re already well acquainted with. Just call it what it is: bean broth. That may still take a tiny bit of explaining, but it’s a descriptive and matter-of-fact term that avoids making it sound weird or “alternative.” </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>But wait, shouldn’t the people who discovered it have the right to name it what they want?</i>, you may be asking. Which brings me to my next point: I’m not on board with the origin story either. As a matter of fact, we already know that <b>bean broth actually has been deliberately used as an ingredient for centuries</b>. In medieval Europe, where animal foods were intermittently restricted by the Catholic calendar, water from boiling legumes was commonly used to enrich soups in place of meat broth on non-meat days. So we know for a fact people noticed its consistency was useful. That’s an example that’s actually documented - many more everyday uses of humble ingredients likely went unrecorded! This knowledge wasn’t lost in the middle ages, by the way: for instance, the 1982 cookbook <i>Bean Cuisine</i> (where it is referred to as bean stock) suggests using it to add body and flavor to casseroles and soups. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The people who are given credit for “discovering aquafaba” <i>might</i> have been the first ones to notice that the liquid from canned beans is just the right concentration that it can be subbed for eggs by weight - and that is indeed a highly significant discovery, don’t get me wrong. But considering beans have been boiled in kitchens everywhere for hundreds and hundreds of years, I would honestly be surprised if no one ever considered its potential until 2014. I mean, have you ever watched a pot of beans cooking, when the foam starts to rise and maybe even boils over? That stuff fluffs up like a bubble bath! I can't really fathom that in all the time humans have been cooking legumes, there hasn't been at least one person who's noticed that foam and thought, ‘hey, maybe I could use that property,’ just as people noticed it could be used to thicken. Additionally, on an academic level, the foam-stabilizing properties of legume arabinogalactans have been noted in research papers (specifically, papers focusing on the microstructure of idli and other fermented foods) going back to the 1970s - so we also know the foaming properties were indeed previously recognized as useful in baking applications long before this decade.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">So, there’s my rant. Check back soon for part 2, where I’ll show you the science of how and why to use this ingredient for gluten-free baking!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr8gh8L8mb9ROryj4O39g1ZtTBdCm9AFWHpTiDPQUnoHLNyKbaPKxaLDPpbc5queryVN4ZlGyKqrIGWAcO_RSlNNvJIojQBqlcDbW1RnktlGVs8Kg1Yazfoo_2A6gYtRmAqRkNokTs4g/s1600/BeanFluff.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr8gh8L8mb9ROryj4O39g1ZtTBdCm9AFWHpTiDPQUnoHLNyKbaPKxaLDPpbc5queryVN4ZlGyKqrIGWAcO_RSlNNvJIojQBqlcDbW1RnktlGVs8Kg1Yazfoo_2A6gYtRmAqRkNokTs4g/s640/BeanFluff.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bean broth whipped for icing.</i></td></tr>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com4tag:blogger.com,1999:blog-1961995587589390968.post-4529259103789139302018-05-08T18:48:00.002-04:002018-05-08T18:48:41.815-04:00Happy celiac awareness month!<div class="p1" style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">As you may have heard, we're now a week in to Celiac Awareness Month! By this point, you've probably seen a lot of posts using this awareness to urge people to get tested and get their family tested, as the disease has a strong genetic link and is present in almost 1% of the population (in case you didn't know that - I do still run into plenty of people who believe it's "super rare" based on outdated info)! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But what if you've already done those things? Or what if persuading family members to get tested is easier said than done? What if all the awareness-raising suggestions you see just feel too big for you right now? </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So, I decided to come up with three smaller, more approachable things YOU can do for celiac awareness this month:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. Make your community more accessible for celiacs by educating others about how to reduce cross-contamination. This can be as simple as suggesting to your local food co-op about organizing bulk bins so the rice and beans are very far away from gluten items (I've done this, and it worked!!) or politely asking detailed questions about preparation when you go to local restaurants.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Lead by example: I don't know if you've had this experience, but I've encountered many people over the years who acknowledge they may have some degree of sensitivity, yet avoid getting tested because they think they'd have to give up everything good. Yikes! Few things are more frustrating than someone saying "I'd rather be sick than give up bread' - especially when you know that being celiac doesn't mean giving up bread at all (as you can tell from a look through my site)! So, maybe this month share some good GF food with someone who could be helped by seeing that living GF doesn't have to be difficult or mean missing out.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Build community by meeting and supporting fellow celiacs. For most people, the single most difficult part of a restricted diet is feeling left out and standing out when you don't want to - making friends with other food-sensitive people is a great way to help prevent that for you <i>and</i> someone else! Find some people who you can go out to restaurants with, swap recipe tips with, or even have potlucks with and all feel normal together. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">A great opportunity to do that third one is coming up in less than a month for those of us in NC: the Triad Gluten & Allergen Free Wellness Event will be held on Saturday, the 2nd of June, at the Winston-Salem Fairgrounds. (Yes I know that's no longer May, but it's pretty close...) I will be there giving a talk on GF breadmaking. Hope to meet some of you there! I also have 4 tickets to give away - please leave a comment with your name if you would like a ticket or 2!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">P.S. I have a <i>really really exciting</i> announcement coming up in the next few weeks, so stay tuned!</span></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-47489988265975880362018-01-02T00:12:00.001-05:002018-01-02T00:13:52.777-05:00Reflections and resolutions<div class="p1" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">As of a few days after Christmas, it’s now <b>ten years</b> that I’ve been gluten-free. That’s well over a third of my life! I had fully intended to mark the occasion with not one, but two new recipes that were not only seasonable and festive, but also of the traditionally-French persuasion that has been an inspiration for my baking since the beginning. But (as life has tended to do these last weeks-months-years), life got in the way of being able to fine-tune these recipes in a timely manner (really, there are only so many failed <i>bûches de noël</i> one can stand to make before deciding that whatever comes out of the oven this time will be the holiday dessert, no matter how it looks!) - and so, by the time Christmas came and went (so quickly!) both of these recipes were still in something of a rough-draft stage: pretty enough to photograph, <i>plenty</i> good enough to eat, but not quite polished enough to post. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PUGbGyY1mimaxFDIrzhWAdw_6xu_d7L5tLfIyDhwQ2M_YTVk15wO8cq4_DaK5TSKoL1yPDljF-P5JXUWuKoJYME90p6E46XvJcPSZ_qJYwzWmQA1l5tbUqPLvYjmXfhbsljQUDLEgZ8/s1600/Buche.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1272" data-original-width="1600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PUGbGyY1mimaxFDIrzhWAdw_6xu_d7L5tLfIyDhwQ2M_YTVk15wO8cq4_DaK5TSKoL1yPDljF-P5JXUWuKoJYME90p6E46XvJcPSZ_qJYwzWmQA1l5tbUqPLvYjmXfhbsljQUDLEgZ8/s640/Buche.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Bûche de noël</i></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nJ99mMdakawhsUGbd_ZsZtjv_H-hThiV9KUUUtIxfY0jPTMOsNzrrJ46p2aSrxWJIbRiKI3LO9s9_pOdao1jBBAUj7hybiQr6mgdo6-fT0mgGUvVDRpVctuLAT8JHs1g1EoftOevjjk/s1600/PainEpice.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1169" data-original-width="1600" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nJ99mMdakawhsUGbd_ZsZtjv_H-hThiV9KUUUtIxfY0jPTMOsNzrrJ46p2aSrxWJIbRiKI3LO9s9_pOdao1jBBAUj7hybiQr6mgdo6-fT0mgGUvVDRpVctuLAT8JHs1g1EoftOevjjk/s640/PainEpice.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Buckwheat pain d<span style="font-size: xx-small;">'</span><span style="text-align: justify; white-space: pre-wrap;"><span style="font-size: xx-small;">épices</span></span></i></span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Funnily, that says a lot about how far we - the gluten-free community - have come in these ten years: back then, anything reasonably edible and presentable was cause for celebration and sharing the recipe would be a matter of course. Now, we have the luxury (perhaps even a little bit of a duty?) of being perfectionistic, because we’ve collectively proven that things made of buckwheat and beans and chestnut and millet and potato and rice and sorghum can and should be every bit as good and as real as those made from wheat and rye. And so I give you pictures for now, because while these things were good, I know they can be better. It didn’t happen in time for Christmas, but it will happen. The bar for victory is higher, and that’s a good thing. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">So, this New Year’s Day, I propose a resolution for the celiac/GF community: going forward, <b>let’s remove phrases like “too good to be gluten-free” from our vocabulary</b>. Clearly, if we’re saying that about something, it’s good and it <i>is</i> gluten-free. There was a time when that may have been surprising. Now, though, we have more than enough examples of beautiful <i>and</i> delicious breads, cookies, pastry, and cakes to show that this phrase has lost its relevance. Is it harder, does it take longer to fine-tune a recipe? Maybe. Is there still a lot of bad GF food out there? Yes, of course. Will baking disasters and terrible recipe attempts still happen? Oh yeah. But it’s easy for us to forget, with the larger learning curve we face with our flours, that those disasters and disappointments happen to wheat-bakers, too. And yet, still we all seem to keep being surprised when something is good even now that "too good" seems to have become more of the norm than the exception. So, GF bakers and GF eaters: this year, let’s resolve to stop perpetuating the stereotype. Here’s to a year of baking and eating and sharing things that are exactly good enough to be gluten-free, and getting even better all the time. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6jFvUAVJUg6dMbh_InH5D1eVP06xOhhtcQC7eDcVdDUCSIwZZl1Zij3OzSxg32U5pPXH9CbWq6VTW4sYfrUU_F_jIKY4RQMfSto_zq8ZLNsVw15Iuq1LIfKFCgmgHX5rO_7Ae4oYivc/s1600/MilletSourdough19Dec.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1202" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6jFvUAVJUg6dMbh_InH5D1eVP06xOhhtcQC7eDcVdDUCSIwZZl1Zij3OzSxg32U5pPXH9CbWq6VTW4sYfrUU_F_jIKY4RQMfSto_zq8ZLNsVw15Iuq1LIfKFCgmgHX5rO_7Ae4oYivc/s640/MilletSourdough19Dec.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Good bread. Gluten free.</i></span></td></tr>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com1tag:blogger.com,1999:blog-1961995587589390968.post-82951626044561701802017-11-28T21:50:00.000-05:002017-11-28T21:50:13.566-05:002017 Greensboro GFAF Event<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">The second Greensboro GFAF Wellness Event just happened a couple weeks ago. I was hoping to get this post up before Thanksgiving due to the many tasty things that would be useful for the holiday, but I spent that week feeling awful with a cold - hopefully you'll still find this report helpful for other upcoming gatherings of the season!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">There were a few new-to-me local food makers at the event. One of my favorite finds was these preserves and salsas from <a href="https://www.yomommasstyle.com/">Yo Momma's Style</a> (shown below). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Another good local product I got to try for the first time is <a href="https://www.simplekneads.com/">Simple Kneads bread</a> (top left in large collage below) - it's exciting to see a GF whole-grain, gum-free, "real bread" sourdough available in the store! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqF4LRqryJHad0oeSeIHOfYCJnnCncfv_ZZThcbqf5GYCqTfV_lC0_WMPKfW6Mx4rGEcvrb79bWNzWRvuV2vwV7oWgRGCpNJlIsY7PzpJ7Z270O2Lxc5uOGKegY3oCm1X3AYGTa0URqB0/s1600/Greensboro17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1116" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqF4LRqryJHad0oeSeIHOfYCJnnCncfv_ZZThcbqf5GYCqTfV_lC0_WMPKfW6Mx4rGEcvrb79bWNzWRvuV2vwV7oWgRGCpNJlIsY7PzpJ7Z270O2Lxc5uOGKegY3oCm1X3AYGTa0URqB0/s640/Greensboro17.jpg" width="594" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">This is just a selection of some of the vendors at the event:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pictured from top left: Simple Kneads sourdough; A Garnet Rose body butters and soaps; seasonal and infused honeys from Justin Case Bee Products; Italian olive oil and vinegars from Batistini Farms; elderberry and elderflower products from Norm's Farms; focaccia bread made using Mina's mix; Whole Foods pecan pie; grain-free granolas from PaleoLove, including some that is also nut-free.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My favorite part of these events (that's not so easy to photograph) is getting to meet people - I got to have some really interesting conversations about things like the food system, allergy accommodations in public schools, the current state of gluten-free beer, and a few different perspectives on navigating a gluten-free diet in the pre-internet age. (I am always interested to hear about people's <a href="http://www.glutenfreeboulangerie.com/2016/05/the-gluten-free-history-project.html">unique experiences</a> with living gluten-free!) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">And, at the end of the day I found plenty of neat treats in my Blogger Bag: a delicious cookie dough brownie from JP's Pastry, lovely peppermint shea butter soap from A Garnet Rose, locally-made mineral makeup from Pure and Light, beeswax lip balm from Justin Case Bee Products, grain-free granola from PaleoLove, cookies from Anne's, the latest issue of Simply Gluten-Free Magazine, a couple bags of Swerve (erythritol), a jar of Wowbutter soy butter, and some merch from Tito's Vodka. A big thank you to all sponsors and vendors!</span></div>
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<i style="background-color: white; color: #4c4c4c; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 22.4px;"><b>As always, all these opinions and statements are completely my own; as an event blogger I received the above items provided by vendors and sponsors, but I was not otherwise compensated and I was not obligated to write about or feature any specific product(s) or vendor(s).</b></i></div>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-9238119072875781822017-11-11T07:00:00.000-05:002017-11-11T07:00:15.053-05:00Gluten-Free Montreal<div class="p1" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">I recently returned from a trip to Montreal (on my honeymoon, woohoo! Now you know one of the reasons I’ve been so busy lately!!) and the food I found there really deserves a post. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I plan on resuming a more normal schedule of recipes with some food-science posts sprinkled in soon, but first I just have to share some stuff about the past few weeks. </span><span style="font-family: "georgia" , "times new roman" , serif;">I’ll cover the trip first because Montreal turned out to be a fantastic city to visit as a celiac and I want to spread the word! Montreal has enough totally-GF bakeries, restaurants, and cafes that I was able to go the whole trip without ever having to ask questions/explain my needs - and there are still plenty of options I didn’t make it to yet, nor make any repeat visits!</span><span style="font-family: "georgia" , "times new roman" , serif;"> Here are the highlights of what we ate:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://boulangeriepatisseriesansgluten.com/">L’Artisan Délices sans gluten et sans lait</a></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This was my first encounter with a Real Croissant, gluten-free (and also dairy-free, for that matter, as the entire bakery is - though I wouldn’t have guessed from the taste). What I mean by a Real Croissant is this: it’s true viennoiserie, meaning multiple separate flaky tender layers. Oh, and the chocolate croissant was still slightly warm from the oven, making it even more indulgent. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>I don’t know how they made this</i>. Just look at the twists and turns and layers in that pastry case. Prior to walking into the bakery, I did not know it was possible. The flavor was very good as well (this was a pretty consistent feature of almost all the baked goods I ate on the trip: none of the odd off-flavors that GF baking can sometimes have; just bread flavors). </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I was so amazed by these pastries that I got a couple to eat for breakfast the next morning; unfortunately, they aren’t nearly as tasty the next day, and while reheating helps, it’s still not nearly as good as fresh. (Next time I’ll just have to make some repeat visits!)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="https://boulangerielemarquis.ca/en/">Le Marquis</a></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">We found ourselves at Le Marquis essentially by accident. It was our last day and after finding the creperie (below) was closed, we were just about to trek over to L’Artisan again but Jon quickly looked online first just in case there was possibly anywhere else closer I could get something to eat...turns out there was yet another GF bakery in walking distance! The bakery cases contain an array of beautiful pastries, sweet and savory pies/tarts, and cookies. (It appears that earlier in the day they also sell sandwiches, but all were gone by the time we arrived.) </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">And so, here I encountered my second Real Croissant, and was amazed yet again. If anything, this one had more layers and the soft inside was even more tender, much like croissants I remember. However, the flavor of this one had some noticeable egginess and was also sweeter - this isn’t a bad thing, but it does make it different from the flavor of wheat croissants, so overall I think I slightly preferred the flavor of the ones at L’Artisan while I preferred the texture of these. Both are very good!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="https://www.baked2go.com/">Baked2Go</a></b> </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">We stopped in here for coffee and a snack, but after sampling some bread, I left with a bag of mini white rolls: I don’t frequently buy GF bread but this was the first bakery I visited in Montreal, and - not yet knowing how many delightful bakeries would be available in the city - I figured it would be good to have some bread on hand. Well! I did not realize at the time just how impressive this bread would turn out to be!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I just had to take a video to get the point across:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">It’s fluffy. It’s soft. It’s bouncy and chewy - chewier than any other (non-homemade) GF bread I’ve had at room temp. And...it stays that way...for a <i>week</i>. Again, <i>I don’t know how they did this</i>. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The ingredients list reveals no special secrets - it looks much like many store-bought GF breads I’ve eaten in the past, yet is somehow far better in texture and taste. According to their site, the bakery was founded by a couple of food science grads, so I suspect there may be something special about the mixing and/or baking process...I will perhaps have to think on this possibility and do some experimentation. One quibble/word of warning: this bakery lacked the “normal artisanal bakery” feel of the others - owing in large part to the fact that almost everything was individually wrapped - but I think this is for the reason of being able to separate allergens.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">OK, let’s talk prices. As if the excellent quality weren’t enough, most of these bakery foods are also priced very reasonably - much more so than comparable “specialty” items in the USA. At L’Artisan for instance, a generously-sized baguette is $3.50, and they have a lunch special of a sandwich (falafel, tuna, chicken, or roasted vegetables), a coffee, and a dessert/pastry all for $10. Croissants at both L’Artisan and Le Marquis were (if I recall correctly) $2.50 and $2.95, respectively, for the plain ones, a little more for the fancy kind. (US readers, keep in mind this is Canadian dollars - converted to American money, it’s slightly less still!) The bread at Baked2Go was $7something for a bag of 6 long rolls - perhaps a little pricier, but still pretty reasonable, </span><span style="font-family: "georgia" , "times new roman" , serif;">considering the quality and the shelf life</span><span style="font-family: "georgia" , "times new roman" , serif;">.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://en.creperiedumarche.com/">Crêperie du Marché</a></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">We were at Jean-Talon intending to just get produce for dinner - I certainly wasn’t expecting a delicious hot lunch to be part of the trip. I had initially not even noticed this place when it came up in my search results because usually a cr</span><span id="docs-internal-guid-8b6631bf-a906-7821-4bd6-d09dfef3fb4a"><span style="font-family: "georgia"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">ê</span></span><span style="font-family: "georgia" , "times new roman" , serif;">perie is unsafe for me due to cross-contamination. Imagine my pleasant surprise when I realized <i>all</i> the crepes were gluten-free! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The owner explained they only use buckwheat, rice, and chickpea flours for the batter and to thicken sauces. I got one with mushrooms, cheese, ham, and bechamel sauce; Jon’s had ham, cheese, apples, and maple syrup. Both were wonderful. We wanted to come back later in the week to sample some more of the many varieties on the menu, but for some reason they were not open. Hopefully next time!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Bonus photo: Farmer's market loveliness.</i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="https://www.zero8.com/">Zero8</a></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The name Zero8 refers to the fact that the restaurant excludes 8 major allergens (gluten grains, milk, eggs, peanuts, nuts, sesame, fish/seafood, soy). Let me assure you, though: despite the lack of all these ingredients, the food is the furthest thing from austere, with an enticing menu featuring plenty of variety. Between the two of us, we tried the duck confit (amazing!), wild game burger, and thick-cut fries with house-smoked duck and gravy (not truly poutine per se due to the whole no-dairy thing, but still tasty). </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvWSloXEAdtsDwz4qu53b3HH8H1VfAghFTyAFkYhS9vrLMBD98N2-wW-cOt529WZHGSXuPNmlxmwzyS6q8mBypPOwyz8061spha0T2tI_FgK93MpA4H-YBOotFliSvIFTOPG6IEpHabQ/s1600/IMG_20171021_180550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvWSloXEAdtsDwz4qu53b3HH8H1VfAghFTyAFkYhS9vrLMBD98N2-wW-cOt529WZHGSXuPNmlxmwzyS6q8mBypPOwyz8061spha0T2tI_FgK93MpA4H-YBOotFliSvIFTOPG6IEpHabQ/s640/IMG_20171021_180550.jpg" width="480" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In short, <b>Montreal has really got it right when it comes to making a celiac feel normal</b>: No matter the part of town, I was never more than a brief metro ride away from being able to go in somewhere cozy, sit down, and get a pastry and coffee, a sandwich, or some other kind of meal or treat like a civilized person, and the food is all good enough, varied enough, and reasonably-priced enough that your non-GF companions will not mind at all to join you. And really, when it comes to food, what more could I want? </span></div>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com1tag:blogger.com,1999:blog-1961995587589390968.post-49475048099092473562017-10-28T13:38:00.002-04:002017-10-28T13:38:55.870-04:00GFAF Event coming up in Greensboro NC!<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Hey North Carolina friends, the 2017 Greensboro GFAF Event is coming up soon: <a href="http://gfafwellnessevent.com/">Saturday, November 11th at Guilford Convention Center</a>! I will be speaking about <b>how and why to make your own gluten-free sourdough bread</b> at 1:40 pm! And as always, there will be lots of good food to sample from local bakeries/restaurants as well as larger companies. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I have 6 tickets to give away, so if you'd like to win a pair of tickets to attend, email me or leave a comment on this post - I just need your name. I will notify winners by November 5th. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">P.S. This is the final GFAF event for 2017, so if you're in the area, be sure to check it out!</span></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com4tag:blogger.com,1999:blog-1961995587589390968.post-29320303857008425012017-08-21T11:46:00.000-04:002017-08-21T11:46:38.123-04:00GFAF Event recap: Raleigh 2017<div class="p1" style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Of all the GFAF events I’ve been a part of, I’m pretty sure this was the biggest and busiest! I’m going to do something a little different this time and focus mainly on new (...or at least new-to-me...) vendors and products from this event. </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Local/NC bakeries, restaurants, and other companies</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My favorite find of the day was <a href="http://www.neomonde.com/retail/">Neomonde</a>, which has been around since <i>long</i> before I moved to the area (1977!) yet somehow I’ve never tried their food before. This is not a dedicated GF restaurant, but their mediterranean menu includes plenty of traditionally-GF options. Their hummus was so good that I gladly ate it by the spoonful (they were serving it up as a sort of savory parfait with the quinoa tabouli!), and the mjadarah - a rice and lentil dish with caramelized onions - was deliciously savory as well. I was very excited to learn there will soon be a new location in downtown Durham in addition to the original Raleigh restaurant! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiul-jkocze3_X718aXxVitI-Vu6Aq706ot2abD08pN8iH6g7cl_pl09tqaAxVwHL7ixjLAH9eJAuuN7WZ15bAykQS0m6xaJZugooXPeG1PysO2wW7YzX33bRYWYLQAWIIJNyDnvToNOcU/s1600/Neomonde.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="444" data-original-width="1200" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiul-jkocze3_X718aXxVitI-Vu6Aq706ot2abD08pN8iH6g7cl_pl09tqaAxVwHL7ixjLAH9eJAuuN7WZ15bAykQS0m6xaJZugooXPeG1PysO2wW7YzX33bRYWYLQAWIIJNyDnvToNOcU/s640/Neomonde.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Neomonde's hummus: tasty AND pretty!</i></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_FZmq5NFNUKcbCcnJ4NujtEFzpbul9F3AVKSa_WkqHhxh7AuxPAFIjXUyfCL1n-iA4VsnIYvUC1gXd_0-AAwne5b3zyzFsg5ZVls-nqdCZadECrHVZo2BASTIprE1yO8SCjvzgwdbks/s1600/LocalRaleigh17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="792" data-original-width="1200" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_FZmq5NFNUKcbCcnJ4NujtEFzpbul9F3AVKSa_WkqHhxh7AuxPAFIjXUyfCL1n-iA4VsnIYvUC1gXd_0-AAwne5b3zyzFsg5ZVls-nqdCZadECrHVZo2BASTIprE1yO8SCjvzgwdbks/s640/LocalRaleigh17.jpg" width="640" /></a></div>
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Some other local highlights:</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Top row</i>: <a href="http://www.adascupcakes.com/">Ada’s Cupcakes</a>, located in Garner, bakes treats that are all vegan/dairy- and egg-free in addition to being GF. I was really impressed by the chocolate strawberry cupcake I sampled (as well as the lemon poppyseed muffin, shown below).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Primal, Durham’s dedicated GF restaurant, had some really good pineapple upside-down cake muffins. (I really must check out their brunch sometime if these muffins are any indication!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I have mentioned JP’s Pastry plenty of times, but this was the first time I’ve gotten to try their doughnuts - which were quite good, and also happen to be vegan.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Bottom row</i>: A Garnet Rose Soap Co always has a lovely assortment of handmade soaps, lotions, etc.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Justin Case Bee Products, who I met last year in Greensboro, brought some new types of honey.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Patton’s Pride was sampling some catfish bites made with their GF breading mix.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">National products</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpc8F856AFRDIUZ-xbc6OZ3Zv99IB6V3iuXQzCgThyphenhyphenU77aU1C6Rkr8S_n_wHe3PyBETg8fXVbQb4hy4qgIIZMQPxsUQ57fC-j1C82dCvDkIk0qSykC4ulErW9vyqpUOORDzO1dUroRhk/s1600/WFBakehouse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpc8F856AFRDIUZ-xbc6OZ3Zv99IB6V3iuXQzCgThyphenhyphenU77aU1C6Rkr8S_n_wHe3PyBETg8fXVbQb4hy4qgIIZMQPxsUQ57fC-j1C82dCvDkIk0qSykC4ulErW9vyqpUOORDzO1dUroRhk/s640/WFBakehouse.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Whole Foods Bakehouse had some truly tasty layer cakes, cheesecake, and even cherry pie to sample. I had never seen some of these products before in my local stores, so I didn’t know about the fancy cakes - they told me any of these </span><a href="http://www.wholefoodsmarket.com/gluten-free/gluten-free-products" style="font-family: Georgia, 'Times New Roman', serif;">items</a><span style="font-family: Georgia, 'Times New Roman', serif;"> can be ordered through any of their locations. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLb4WTyzW6sn0cH_SZcHuKwWLsCrJknBvNRtDjerxmYWROWsdSJJoD_PZ3zJeE1-1EmocGaHynXQZYVzU6m1EIgLrxrioDb82_w9WureSzAfV1QEzN8k3WYHpyOkRJkU6SgAxX_q4JYRA/s1600/BrandRaleigh17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="1200" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLb4WTyzW6sn0cH_SZcHuKwWLsCrJknBvNRtDjerxmYWROWsdSJJoD_PZ3zJeE1-1EmocGaHynXQZYVzU6m1EIgLrxrioDb82_w9WureSzAfV1QEzN8k3WYHpyOkRJkU6SgAxX_q4JYRA/s640/BrandRaleigh17.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Perfectly Free dairy-free coconut ice cream bites are a fun little treat and come in several flavors.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lundberg, long known in the GF community as a producer of California-grown rice (and more recently quinoa!), had a variety of snacks made from these ingredients. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Veggie Fries now has cauliflower and bean rings in addition to their fries and tots. I liked these.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Education</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I also got to hear a very informative talk from <a href="http://www.infinityholistichealth.com/">Dr. Nicole DiNezza</a> about the low FODMAP diet - specifically, why it’s often treating a symptom rather than the underlying cause of these food reactions and so may be more useful as a diagnostic rather than a good long-term solution. I think education like this is really important because I meet so many people who are living with a very restricted diet indefinitely, without being told that addressing underlying things such as issues with gut bacteria may eventually allow them to eat a much wider variety of foods.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Goodies</span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In my Blogger Bag I found all kinds of good stuff: a vegan lemon poppyseed muffin from Ada’s, a very pretty rose-shaped marbled soap from A Garnet Rose, a bottle of elderberry extract from Norm’s Farms, some bean- and nut-based mixes from Neat (the burger mix has now been reformulated to work without egg - when I get a chance to try it I will let you know how it goes!), beeswax lip balm from Justin Case, free pizza from Zpizza, Wowbutter soy butter, chips and snacks from Lundberg, Loma soy “tuna,” and a hot/cold pack from Verve (...useful after carrying all this around!) I also picked up some other samples from vendors, including a new flavor of Plentils (Thai Chili, yum!) and other snacks from Enjoy Life, Kind bars, Pamela’s, and Lundberg, to name a few. Thank you to all vendors and sponsors!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2t1jPcQJ9KCyuFNA0a1JB1jhNxxlRJ_p6AZTK2wNF0DB1pXPnrczcRUD6a-RHx3rNwtxjZajeK42_8gK5O4oCmWaYhuzCri1oDsKsWvez90e9lyU1l4cWONlTFfPYwzqy37HLo3sG5ME/s1600/Raleigh17Bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1104" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2t1jPcQJ9KCyuFNA0a1JB1jhNxxlRJ_p6AZTK2wNF0DB1pXPnrczcRUD6a-RHx3rNwtxjZajeK42_8gK5O4oCmWaYhuzCri1oDsKsWvez90e9lyU1l4cWONlTFfPYwzqy37HLo3sG5ME/s640/Raleigh17Bag.jpg" width="587" /></a></div>
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<i style="background-color: white; color: #4c4c4c; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 22.4px;"><b>As always, all these opinions and statements are completely my own; as an event blogger I received the above items provided by vendors and sponsors, but I was not otherwise compensated and I was not obligated to write about or feature any specific product(s) or vendor(s).</b></i></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-77510430455156712812017-07-17T07:30:00.000-04:002017-07-17T07:30:07.590-04:00Raleigh GFAF Wellness Event 2017<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Hi everyone! I know I've been absent lately - it's because I've both been </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1) Hard at work on some big things, and</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2) Hardly at home (and thus, without a kitchen) - I've been on the road for basically three weeks out of the past month!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Things will probably continue to be pretty busy for a little while, but I do have a few new posts lined up for the near future. Meanwhile, I'm stopping in to let you know about the upcoming Raleigh, NC GFAF Event! The main event is Saturday, August 12th, starting at 10 a.m. (see <a href="http://www.gfafwellnessevent.com/">here</a> for full details and directions). I will be speaking at 2:20 p.m. on <b>Gluten-Free Sourdough: Recipes, Science, and Nutrition</b>. I will have samples for you to try and you will learn all about how to make your own! I have 4 free tickets to the event to give away - leave a comment below or send me an email with your info and I will notify the winners shortly. Be sure to also join us for the webcast on July 31st at 7:30 p.m. for an intro to all the speakers and their topics (more info <a href="http://allergy-freebackroads.blogspot.com/">here</a>). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I hope to see some of you there!</span></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com8tag:blogger.com,1999:blog-1961995587589390968.post-47818463096806949502017-05-16T07:30:00.000-04:002017-05-16T07:30:08.191-04:00The difference fermentation makes: GF sourdough from an older bread recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6U0IH-yhuCEoOiwWWouGfQoSr73zC7S5XWz3Dz6TxGbcol3qNQe45PEPTZWHJH9UidtevE9r0Lg39EJ3SlOcW3F6WthLxOSm_e2M0t0asigTV500opnE8D5VGCjkRrpD_I7sufjCtpTI/s1600/SourdoughBouleCut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6U0IH-yhuCEoOiwWWouGfQoSr73zC7S5XWz3Dz6TxGbcol3qNQe45PEPTZWHJH9UidtevE9r0Lg39EJ3SlOcW3F6WthLxOSm_e2M0t0asigTV500opnE8D5VGCjkRrpD_I7sufjCtpTI/s640/SourdoughBouleCut.JPG" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Recently when I was preparing a talk on gluten-free sourdough baking, I advised evaluating a new sourdough starter’s activity and flavor by using it in a variety of trusted yeast bread formulas. Wanting to demonstrate my own advice, I tried my starter in several yeast recipes, both other people’s and my own. With one recipe in particular, the results were so good I just had to share! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQ87cg7r0rbP2S9vcxp99RfP2qdGMjNSzLmpMzAV7vRmyyUJcJi7gRTXstwQKAFiVmW51Hl7CoYtFq1mq9B4yku5aONbVNvHWQOR0DMuaqR0k4djoYltZ4XV5LSOvhcxPCWq9Cergo9Y/s1600/BaguetteInHand.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQ87cg7r0rbP2S9vcxp99RfP2qdGMjNSzLmpMzAV7vRmyyUJcJi7gRTXstwQKAFiVmW51Hl7CoYtFq1mq9B4yku5aONbVNvHWQOR0DMuaqR0k4djoYltZ4XV5LSOvhcxPCWq9Cergo9Y/s400/BaguetteInHand.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>The yeasted baguette aux </i><i style="background-color: white; color: #4c4c4c; line-height: 22.4px; text-align: justify;">céréales as it appeared <a href="https://food52.com/recipes/12599-baguette-aux-cereales-gluten-free-french-multigrain-bread">on Food52</a>.</i></span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">To be clear, there are about as many ways to make bread as there are to eat it. Some other sourdough recipes I’ve developed in the past were not adapted from existing recipes and were rather different from any of the ways I make yeast-raised bread. The following is indeed a recipe for a good loaf of bread, but it’s also a demonstration of the difference sourdough makes in a loaf compared to plain baker’s yeast. My <a href="http://www.glutenfreeboulangerie.com/2011/04/gluten-free-yeast-bread-techniques.html">original base recipe</a> and the <a href="http://www.glutenfreeboulangerie.com/2011/04/yeast-bread-techniques-lesson-2.html">multigrain baguette variation</a> that follows were posted 6 years ago. Recent years have seen gluten-free baking tend towards fewer or single flours and less or no added starch; I too have developed plenty of <a href="http://www.glutenfreeboulangerie.com/2015/01/yeast-bread-techniques-lesson-3-density.html">recipes</a> that <a href="http://www.glutenfreeboulangerie.com/2014/08/a-taste-of-things-to-come.html">reflect these changes</a>, but as the point of this experiment was to use a familiar recipe, this formula remains as it was. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">That said - in the <u>many</u> times I’ve made this bread over the years, my preferred base formula has in fact evolved and changed a little from the version on the blog, including some simplifications and tweaks, but at its heart, it’s definitely still the same recipe. The major changes are as follows:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Chia instead of pectin</i>: I’ve found that chia meal provides a similar function to the pectin I used to use, and is also superior in some ways. (There will be much more information on the starch interactions and other functions of these molecules in my upcoming book - more on this to come!) Because of chia’s mucilaginous properties, I also find it’s most effective when mixed with the water rather than added to the dry mix as the pectin was. Either one will make the dough easier to handle (among other effects), but you can also experiment with leaving it out altogether since this loaf shaped as a boule requires less handling than the original elongated loaf. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Teff flour instead of grain</i>: teff grains are small enough that they can be used whole in bread, as I did in the old recipe. However, the flour gives a smoother crumb. Flour absorbs water differently than intact grains, so the water’s been adjusted accordingly as well.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Sorghum option</i>: the original recipe calls for brown rice flour, but these days I prefer sorghum. Either one should work fine in this recipe. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Covered bake</i>: this is a technique to trap steam in the early stages of baking, which helps the loaf expand better and form a nicer crust compared to baking normally in a home oven (it mimics the steamy conditions in a professional bakery oven). I started doing this a few years ago and now bake nearly all my bread this way - the difference is impressive. (You’ll also notice the sourdough version omits the baking powder in the original; a combination of the sourdough and the covered bake produces plenty of expansion - aka oven spring - without it.)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">These above changes are still just tweaks and details - the real star of this recipe modification is the sourdough. Why? The key is the mixed fermentation by a variety of lactic acid bacteria and wild yeast, which break down molecules in the flour in a way that creates different texture, flavor, and structure than domestic yeast. This is true even of wheat breads, but the difference is especially striking in GF formulas. I believe that in the case of the properties of many GF flours, this mixed fermentation is a better fit than that of baker’s yeast. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBxqm_kNBHz08J8ykkMYQEJfVqtWsJU7que44d7IC1ZVrWAuppuitR0GwweaF6xRhVfABGo82RLUVWS43xgJHKF9At_jeFml2MDeaap4IM_vJp5FXitR1XIWBGAOoud9REczQC5IQ0SU/s1600/SourdoughBouleWhole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBxqm_kNBHz08J8ykkMYQEJfVqtWsJU7que44d7IC1ZVrWAuppuitR0GwweaF6xRhVfABGo82RLUVWS43xgJHKF9At_jeFml2MDeaap4IM_vJp5FXitR1XIWBGAOoud9REczQC5IQ0SU/s640/SourdoughBouleWhole.JPG" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><u>Gluten-Free Sourdough Boule</u></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Part 1: Sponge</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">50 g sorghum flour or brown rice flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">35 g light buckwheat flour (see <a href="http://www.glutenfreeboulangerie.com/2014/08/chocolate-cherry-chestnut-torte.html">this post</a> for more about the difference between standard and light buckwheat flours)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">35 g garbanzo flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">25 g teff flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">120 g filtered/spring water, slightly warm </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">40 g GF sourdough starter (see <a href="http://www.glutenfreeboulangerie.com/2017/05/gf-sourdough-tutorial-part-1.html">part 1</a> and <a href="http://www.glutenfreeboulangerie.com/2017/05/gf-sourdough-tutorial-part-2-feeding.html">part 2</a> of starter tutorial)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">[Optional: 4 g (1 tsp) sugar (recommended if your starter has been in the fridge)]</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Combine sponge flours in medium bowl. Stir together the water and starter (and sugar if using) and let sit for 15 minutes. Stir into the flours. Cover and set aside at room temp for 12 hours.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzylB_2JgqatqHrX4XCmEqNrpzmqiBQwdou2jaRhU0xpz-Le_sYzdjp8QwWDJ4jGomftKHt4sQe1d-IJD1kkKaTasHUSw3XiALvUdRpFBBlkp0TF8cM-mTp9t4-LcNZ4SJLYIAgsNneJ4/s1600/P1010874.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzylB_2JgqatqHrX4XCmEqNrpzmqiBQwdou2jaRhU0xpz-Le_sYzdjp8QwWDJ4jGomftKHt4sQe1d-IJD1kkKaTasHUSw3XiALvUdRpFBBlkp0TF8cM-mTp9t4-LcNZ4SJLYIAgsNneJ4/s400/P1010874.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The sponge won't rise a whole lot, but it will be split on top and bubbly underneath.</i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Part 2: Dough - 12 hours later</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">125 g tapioca starch</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">25 g sweet rice flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">7 g psyllium husks (not powder)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 g (½ tsp) sea salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">125-135 g filtered/spring water, slightly warm (start with 125 and add more if needed - see below)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">¼ tsp chia meal</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">[Optional: a little sugar (2-4 g)]</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">[Optional: a tiny pinch (like 1/16 tsp) yeast (<i>see Note below</i>)] </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 g (about 1 ½ tsp) olive oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2-5 g honey, to taste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Combine the tapioca, sweet rice flour, salt, and psyllium in a large bowl. Stir together 125 g water and chia (and yeast and sugar, if using) and stir this into the fermented sponge, making sure there are no lumps. Pour this mixture over the dry mix and stir/knead with a spatula until it comes together, then knead a little by hand. Cover and set aside for 30 minutes. Mix in the oil and honey. Knead again by hand and assess the stiffness - add up to 10 g reserved water if necessary to make the dough smooth, silky, and slightly elastic. Shape the dough into a smooth ball. (If you have a banneton/brotform/rising basket, this is a great time to use it! You can even try using a well-floured bowl to rise the loaf. Otherwise, just let the loaf rise on parchment.) The dough will need to rise 2 hours. After about an hour or so, preheat the oven (with a baking stone or dutch oven) to 450º F to make sure it is thoroughly heated. Once the dough has risen for about 2 hours, turn it out from the rising basket/bowl (if using) and cut slashes in the top crust. Put the loaf on the heated stone (or in the dutch oven) and cover with a large metal bowl (or lid). Bake covered for the first 11 minutes, then uncover; total bake time 50 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Let the loaf cool completely (minimum ~4 hours) before cutting. (I know, I know! It smells so good you’ll want to tear it open right away! But trust me, you’ll be glad you waited - the starch structure of the bread needs to set for you to enjoy its texture.) Thanks to the sourdough, this bread should stay soft for at least a couple days if you store it cut-side down on a wooden board...but if it gets a little stiff, it will also make excellent toast!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TfwKwKI3LhjXF98bIofv7gnDVf48wvTM3ilFsk_VCTJVjQyb7kGy6yeyRAu4hrpDF2JWAxY_4eAuWIhle7Ckvn3KQksB5XyFjL11LBKWc0DdWlsNmP5uyFrgQ2AsR-2CVIw-I6EMcg0/s1600/SourdoughSlices.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TfwKwKI3LhjXF98bIofv7gnDVf48wvTM3ilFsk_VCTJVjQyb7kGy6yeyRAu4hrpDF2JWAxY_4eAuWIhle7Ckvn3KQksB5XyFjL11LBKWc0DdWlsNmP5uyFrgQ2AsR-2CVIw-I6EMcg0/s400/SourdoughSlices.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegdE5i6qPloq5WvPZ7zZbz4ItE5wtFO2kfuCSM7D9Iy629CrCTpa0lf0-KDfKv6FNusDIPxmeglvYMT-8Ox08IzVzxekcMESVCrAuDCNFry4xzr7gaxvoBT20K0dgwtQ6PU7pIQ-QZ6I/s1600/SourdoughToast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegdE5i6qPloq5WvPZ7zZbz4ItE5wtFO2kfuCSM7D9Iy629CrCTpa0lf0-KDfKv6FNusDIPxmeglvYMT-8Ox08IzVzxekcMESVCrAuDCNFry4xzr7gaxvoBT20K0dgwtQ6PU7pIQ-QZ6I/s400/SourdoughToast.jpg" width="341" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sourdough toast with honey: simple, yet delectable.</i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u><i>Note on added yeast</i></u>: Dry baker’s yeast is a particular strain of <i>Saccharomyces cerevisiae</i> that has been selected for certain traits, including plentiful production of carbon dioxide to make bread rise rapidly. <i>S. cerevisiae</i> is far from the only yeast species useful for bread, though - in fact, when it comes to sourdough other yeast species are far more likely to occur as <i>S. cerevisiae</i> doesn’t thrive well in many starters. The wild yeasts produce better flavor and texture, but you might find the rise produced by your starter is slightly less than expected. If so, try adding the suggested pinch of yeast to your bread - you’ll still get all the benefits of the sourdough, plus just a little boost from the baker’s yeast.</span></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com4tag:blogger.com,1999:blog-1961995587589390968.post-65552302636367646002017-05-04T08:00:00.000-04:002017-05-04T08:00:59.137-04:00GF sourdough tutorial, part 2: Feeding and maintenance<div class="p1" style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">If you started your starter on Tuesday, it is now two days old. (If you haven’t started yet, see <a href="http://www.glutenfreeboulangerie.com/2017/05/gf-sourdough-tutorial-part-1.html">part 1</a> for instructions.) You’ve hopefully been stirring it every 12 hours for the reasons I mentioned, but you have not refreshed or fed it yet. To get a healthy fermentation, you will now need to refresh it once a day for the next several days. </span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;"><u>Feeding your starter:</u></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Here’s how to do it: remove half the mixture so you are left with 50 g starter. Add 50 g fresh flour and 50 g filtered/bottled water (a <b>1:1:1 ratio of starter:flour:water</b>). Keep refreshing in this manner once every 24 hours, and also keep stirring it every 12 hours as before, and it should be ready in about one week from when you started. With this formula using brown rice flour, I find it starts smelling really nice around day 6, when I usually test it for baking, and continues to mature for another day or two. <i>You may notice different things or on a different timeline depending on what flour you’re using; because of this, I’ve avoided going into too much detail about what your starter “should” be doing day by day. The following information should apply to all flours.</i> (See below for signs it’s ready and how to tell if you need to alter your procedure at all.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This 1:1:1 feeding ratio is a pretty standard one for starters of all types at 100% hydration, though some people like to further reduce the ratio of existing starter (perhaps 1:2:2). This <i>ratio</i> is what’s important, in order to maintain enough fresh nutrients for a healthy, robust fermentation - as nutrients deplete and waste products build up, the cells’ metabolism changes and can quickly turn into something that won’t make good bread as other species take over. We remove part of the mixture rather than just feeding exponentially in order to keep the starter at a manageable size. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Waiting to refresh/feed until the 48-hour point is my personal twist - it seems to get the starter going faster and seems to help avoid some of the funkier stages of fermentation, probably (though I currently have no good way to verify this) due to allowing the lactic acid bacteria (LAB) to outcompete other bacterial species more rapidly by acidifying the undiluted mixture over those first 48 hours.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"><u>Discards:</u></span> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">People have varying opinions on what to do with the removed portion (often termed “discard”). As the term might suggest, many people do recommend simply discarding it. This is because in a new immature starter, the mixture has not sufficiently acidified and balanced out to ensure that it contains only the desirable bacteria and yeasts - at first, there can be all kinds of things growing in there, not all of them pleasant. Nevertheless, some people do use the immature discards. (There are also plenty of examples of traditional spontaneous grain ferments that go for several days, though these are usually fermented at warmer temperatures which encourage desirable LAB.) It’s kind of up to you. A good piece of common sense: if it smells bad, definitely don’t use those discards. Smelling neutral or pleasant is <span class="s1">not</span> a guarantee of safety, but smelling bad is a pretty sure indicator that you don’t want to eat it! Even if it might not strictly make you sick, it’d probably taste pretty gross. Don’t feel too bad about being “wasteful” if you feel more comfortable discarding them - the flour has served a purpose. It’s natural that starters may go through a phase of smelling unpleasant in the first week - keep refreshing and stirring as scheduled and it should balance out.</span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;"><u>Things to watch for:</u></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Most GF starters will not look quite like wheat starters because they lack the sticky, elastic properties of air-trapping gluten proteins. While they will generally not have the dramatic height increase of wheat flour, there are more subtle cues to look for to gauge activity.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZja8ULt4gyBHBVVDrtGzr5HKedfQUibeAwrKNP5dhqRNeFITKt_jkR3QtjaOGAr7RJeMQvMdDaj6Ub8IC0kNOZSbnXwh78PlS0vfEeI0B7h8ZfPtQ3efkUBkfXp479hF4BqpwEMToeA/s1600/P1010664.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZja8ULt4gyBHBVVDrtGzr5HKedfQUibeAwrKNP5dhqRNeFITKt_jkR3QtjaOGAr7RJeMQvMdDaj6Ub8IC0kNOZSbnXwh78PlS0vfEeI0B7h8ZfPtQ3efkUBkfXp479hF4BqpwEMToeA/s320/P1010664.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Hungry starter...</i></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">The starter above has cavernous bubbles that have grown large and collapsed; a couple of hours prior, this not-quite-mature starter was nicely domed on top but has since fallen. This is a sign the starter burnt through the available nutrients a couple hours sooner than expected. If you notice this, feed it ASAP even though it’s not the scheduled feeding time, perhaps even at a somewhat higher ratio than usual. When the starter gets really stressed/hungry, it may even smell unpleasantly sharp, like acetone. If this happens, immediately feed at a higher ratio than usual and stir frequently until it starts seeming healthier again. This is kind of a “danger zone” for the health of a starter - stressed cells’ metabolism changes, and these chemical changes in a stressed starter can result in an altered ecosystem where it can become difficult to return it to the desired balance.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUUDqAfaprcKeAYcoVj_iNF5ATGD8Z4s3OhzOI2n4tVlWdXcjlLfWkFFAIjtacpHIUSUu_6J9CxOhcwQFStt_iIVSgqdvtDwn5E4obLee4sZAZTx7ifBltRvVCExBU0mkjHxal72bl5o/s1600/P1010671.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUUDqAfaprcKeAYcoVj_iNF5ATGD8Z4s3OhzOI2n4tVlWdXcjlLfWkFFAIjtacpHIUSUu_6J9CxOhcwQFStt_iIVSgqdvtDwn5E4obLee4sZAZTx7ifBltRvVCExBU0mkjHxal72bl5o/s320/P1010671.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Healthier starter.</i></td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">The starter in the second picture has plentiful small, round, evenly distributed bubbles and bounces back to this same activity level within a few hours after a feeding. At this point it may also develop pleasantly tart and/or yeasty smells. Try to maintain it at this level of activity; if it looks like this around day 6-7, try using it to bake with. If you are satisfied with the results, you may refrigerate it (see next paragraph for maintenance instructions). If not, keep feeding it as above and test it again in a day or two.</span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;"><u>Maintaining your starter:</u></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Once it’s ready, it will still need some maintenance. The mature starter will still need regular feeding to stay healthy (like most other living things!) so you can either use it every day for bread, pancakes, porridge - and whatever else you can think of - and keep feeding it at the same ratio as above, or put it in the fridge to slow down its metabolism and feed it about once a week. The latter option is more realistic for most people! I tend to keep just enough starter to make 2-3 loaves before needing to replenish it, so I use it gradually until there is only a little starter left. Then when there’s only 30-40 grams of starter left in the jar, I feed it 40 g of flour and 40 g of water like usual, leaving it out on the counter for a few hours to make sure it is fermenting properly before returning it to the refrigerator. </span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;"><u>Troubleshooting your starter:</u></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>“My starter looks ready to use, but it’s only 3 days old!”</i> You may see a lot of bubbles, but this doesn’t mean it’s mature - in fact, it probably isn’t even yeast producing this gas. A common culprit is any of several species of the lactic acid bacteria <i>Leuconostoc</i>, such as <i>L. mesenteroides</i>. It is a contributor to the chemical changes that pave the way for a stable sourdough. Yeasts will appear in significant numbers after the mixture has been fermented by LAB for at least a few days.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Mold on sides of jar</i>: Carefully transfer starter to a clean jar, avoiding the mold. This is exacerbated by condensation in the jar; try moving the starter to a cooler place and/or covering the jar with a cloth or other breathable cover.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Mold on top of starter</i>: Have you been stirring it every 12 hours? Mold does not establish easily on frequently-disturbed surfaces. It’s up to you whether you want to just remove the surface mold or start over. (Removing the surface mold is generally considered OK because whatever traces might still be in the mix are going to be both diluted by subsequent refreshments and inhibited by the fermentation process. However, if you’re allergic to mold, you may be safer just starting over.) Make sure you’re feeding & stirring on schedule, make sure your jar and utensils are clean, and avoid condensation (see above).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Starter just won’t start</i>: With rice flour, I find it quite common for the starter to look fairly inert until day 5 or 6, when it seemingly suddenly springs to life with bubbles and begins to smell yeasty. If you’re past this point and still not noticing activity, try seeing if maybe your mixture needs a fresher source of flour (even grinding it yourself if possible), purer water (in case traces of chlorine or other chemicals might be inhibiting growth), and/or try boosting things by adding some honey or sugar. (If you’ve tried these things and are still having trouble, <a href="http://www.glutenfreeboulangerie.com/p/contact.html">contact me</a> and hopefully we can figure it out.) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Coming up this weekend: How to use your starter to make bread, with a recipe!</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-K4zM1HpJjXm3q7DKVDFXP_Z5e5Gkdwh21l0KQJwVI99uB8tmYrb6dAhtZT4bTMWKZjy5wce2W4MgAeugxz1a7udwhIx8inKrVfwJJMc77A_bJ3M7ZKXQpmOfRnK0rlvvWu0YJb6K7A/s1600/BuckwheatSourdough.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-K4zM1HpJjXm3q7DKVDFXP_Z5e5Gkdwh21l0KQJwVI99uB8tmYrb6dAhtZT4bTMWKZjy5wce2W4MgAeugxz1a7udwhIx8inKrVfwJJMc77A_bJ3M7ZKXQpmOfRnK0rlvvWu0YJb6K7A/s640/BuckwheatSourdough.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Check back in a few days if you want some of this!!</i></td></tr>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com1tag:blogger.com,1999:blog-1961995587589390968.post-11808677045026922772017-05-02T08:00:00.000-04:002017-05-02T08:00:15.325-04:00GF sourdough tutorial, part 1<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DiSpmdjxGqHpvTURX08YoEIX5RuF92gWTITNOSS43fRiUEjg_m532nUI8ckfnjQvIhJLY9GEoGN8AEbSUnAdArHzKLWlW6Yu5ebfnYOAODz0H9IlczgEO7O1JHy5NUxkaI_CRPmUz3w/s1600/P1010669.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DiSpmdjxGqHpvTURX08YoEIX5RuF92gWTITNOSS43fRiUEjg_m532nUI8ckfnjQvIhJLY9GEoGN8AEbSUnAdArHzKLWlW6Yu5ebfnYOAODz0H9IlczgEO7O1JHy5NUxkaI_CRPmUz3w/s320/P1010669.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A young starter, just starting out in life.</i></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">If you were following along last year when I tried making the <i><a href="http://www.glutenfreeboulangerie.com/2016/08/la-pasta-madre-italian-gf-sourdough.html">pasta madre</a></i> from an Italian GF cookbook...it was a bit of a disaster. Though it promised to be a yeast-rich traditional leaven and even got off to a promising start, I ended up with a nearly inert paste that provided neither leavening nor character and soon spoiled altogether. I still wonder if a good portion of the fault may be with differences in flours rather than the recipe itself. For one thing, milling is different - the Italian recipe, as I mentioned, calls for a grade of fine maize flour that isn’t really a thing in the US. What’s more, the rice flour I used was on the gritty side as well (a fact that wasn’t clear until I tried baking with it). For another thing, the grain varieties have different characteristics: I brought up differences between different types of rice in the <i>pasta madre</i> post, and a reader in Italy confirmed that Italian rice flour is likely to be from short-grain rice. (The only reason I didn’t use short-grain flour in the first place was because I was worried flour I ground myself would be too coarse - so much for that!) I honestly don’t know if the resulting difference in amylopectin ratio was enough to make any difference in this case. Perhaps someday I’ll have the patience to try again with short-grain rice flour and the proper grind/variety of fine polenta flour (if I can obtain it). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For the time being, though, I eventually returned to a more conventional approach to making sourdough as I’ve been doing for the past few years. My posts from the <i>pasta madre</i> saga do contain a lot of good information about sourdough chemistry, so they’re still worth a read - see part <a href="http://www.glutenfreeboulangerie.com/2016/08/la-pasta-madre-italian-gf-sourdough.html">1</a>, <a href="http://www.glutenfreeboulangerie.com/2016/08/la-pasta-madre-italian-gf-sourdough_15.html">2</a>, and <a href="http://www.glutenfreeboulangerie.com/2016/08/la-pasta-madre-italian-gf-sourdough_24.html">3</a> - but now I’m going to teach you how to make the starter I've been using recently. Just to be clear, this is far from the only way to make a starter! But, it’s more streamlined than some of the other starters I’ve made in the past, and I’ve found this one to be quite reliable and is consistently ready in about a week. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">You may use just about any starch-rich, whole-grain (or blend with at least half whole-grain) flour(s) to make a sourdough starter. The simplest, most economical option for most people will probably be brown rice or a mixture of brown and white rice, both of which I’ve used successfully in this formula, but more suggestions are below. I am able to grind my own short-grain brown rice flour (see note above), which I’ve been getting good results with, but I know other people have also used standard brown rice for sourdough starter with no issue. The <i>pasta madre</i> used a blend of rice and maize/corn, and I have used this same blend for the following sourdough as well. In the past I have made sourdough with buckwheat, fine cornmeal, and also with cooked potatoes and sweet potatoes (however, these last two are not flour, which complicates things due to unpredictable moisture content and other factors - for today we’ll stick with flours). Others have had success with quinoa, millet, sorghum, amaranth, teff, and more.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Keep in mind that <b>each flour will have its own somewhat different fermentation signature</b> - this is due to the natural surface flora of the grain/seed as well as differences in chemical composition of the flour supporting different organisms. Also keep in mind that you must use a <b>starch-rich flour</b> (grains and pseudocereals) - almost anything will ferment, but starchy flours are needed to support the distinct community of bacteria and yeast that defines a sourdough. I also recommend using <b>whole grain</b> because the fiber and trace minerals help support a diverse sourdough community.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Method:</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Stir together 50 grams of brown rice flour or other GF whole-grain starchy flour (see above) and 50 g water in a glass jar. (Please use <b>filtered or bottled water</b> - chlorinated tap water will kill some of the fragile sourdough organisms.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Optional addition: a small teaspoon of raw honey can help get the fermentation going by contributing some free sugars and possibly also some enzymes. This is a tip I got from the <i>pasta madre</i> formula which I have found to be helpful.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Stir at 12 hours, again at 24 hours, and again at 36 hours. In other words, if you start it at 8 pm, stir it at 8 am the next morning, 8pm that night, and 8am the following morning. Don’t add or remove anything for now, just stick with the stirring. It probably won’t seem like it’s doing anything yet, but there are in fact all kinds of organisms in there that are slowly but surely beginning to ferment: stirring redistributes nutrients, introduces fresh oxygen, and helps prevent mold spores from getting a chance to grow.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">At 48 hours, you will (finally!) do something different - Come back in 2 days to learn what to do next and how to get a mature starter! (Also, for a sneak peek of where we’re going with this, see </span><a href="http://www.glutenfreeboulangerie.com/2017/04/gluten-free-sourdough-sneak-peek.html" style="font-family: Georgia, 'Times New Roman', serif;">here</a><span style="font-family: Georgia, 'Times New Roman', serif;">!)</span></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-59593753384379989802017-04-30T22:46:00.000-04:002017-04-30T22:46:45.796-04:00Columbia SC GFAF Event <div class="p1" style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Yesterday I was down in Columbia SC for the GFAF Wellness Event, where I spoke about how and why to make GF sourdough bread. I also got to share some of my homemade GF sourdough, which was a joyful experience. (When was the last time you saw a bunch of celiacs getting genuinely excited over the texture, flavor, and delightful aroma of a loaf of bread?!)</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DwHUj2cGZSPyPj7hj31xLR85OvgiP3YEbHlGe0ODF4hLwEVE-T4WnotlkNZpojxpogVA5hzw6W4WoXLyG0mmbVBRztIuui4dSFLyjCLLQjZgUWva6PT7nEr4Wh9ur08lBp7Np7CN23w/s1600/P1020026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DwHUj2cGZSPyPj7hj31xLR85OvgiP3YEbHlGe0ODF4hLwEVE-T4WnotlkNZpojxpogVA5hzw6W4WoXLyG0mmbVBRztIuui4dSFLyjCLLQjZgUWva6PT7nEr4Wh9ur08lBp7Np7CN23w/s400/P1020026.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">This is the honey-oatmeal sourdough I took to share!</span></i></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">My favorite new-to-me find was the local <a href="https://puckerbuttpeppercompany.com/">Puckerbutt Pepper Company</a>. They have a diverse range of hot sauces, from fairly mild all the way up to intensely hot. I’m not afraid of spicy food, but for tasting by itself on a spoon, I stayed on the milder side of things! I especially liked the <a href="https://store.puckerbuttpeppercompany.com/collections/sauces/products/paytons-hot-strawberry">strawberry hot sauce</a> - the fruitiness of the strawberries really comes through to nicely complement the heat of the peppers without being sweet. They sell dried peppers and seeds for pepper plants, too. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTtnRdfdc6hW8_J0TADL6eYVxf8cMraSsuYDIAGVy9EHCXr72TxmVlEpBKCBLtY4zMmpSgHSpbTUPp8k1VXOn4Z83hCl2twImavDCDomhPW4HElk3Iqgo1GgwzQdA6op3YArjbuP3Ruw/s1600/HotSauces.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTtnRdfdc6hW8_J0TADL6eYVxf8cMraSsuYDIAGVy9EHCXr72TxmVlEpBKCBLtY4zMmpSgHSpbTUPp8k1VXOn4Z83hCl2twImavDCDomhPW4HElk3Iqgo1GgwzQdA6op3YArjbuP3Ruw/s640/HotSauces.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Simple ingredients: Just vinegar, fruit, and peppers.</span></i></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Here’s a sampling of the many other sights and tastes from the event! Some of them I’ve mentioned before, but several were new and local too. If you’re in central SC, you especially might want to check out the pasture-raised beef and chicken from <a href="https://www.facebook.com/bossfarmsllc/">Boss Farms</a>. (They were selling some there, but I had a long drive home!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In my Blogger Bag, I found a chocolate cake mix from Mina’s, some Norm’s Farms elderberry syrup, Wowbutter soy butter, and handmade goat milk soap from <a href="http://www.agarnetrose.com/Default.asp">A Garnet Rose</a>. (This particular soap has patchouli and lavender - it smells just lovely!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ82WIQMWa-woigzQW_e5dn7j-jp8l81_dxAM4Iid6ypJsZ1B3KziLyULDd8lbQAz9vIj5BGF0RFwLq-rfIhCkIJySq9mLsu3oyTidbuDOm_wII48P7fHObqC9TdGkgi78k7aeO81dzog/s1600/P1020055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ82WIQMWa-woigzQW_e5dn7j-jp8l81_dxAM4Iid6ypJsZ1B3KziLyULDd8lbQAz9vIj5BGF0RFwLq-rfIhCkIJySq9mLsu3oyTidbuDOm_wII48P7fHObqC9TdGkgi78k7aeO81dzog/s400/P1020055.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Thank you to all vendors and sponsors! </span><i style="background-color: white; color: #4c4c4c; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 22.4px;"><b>As always, all these opinions and statements are completely my own; as an event blogger I received the above items provided by vendors and sponsors, but I was not otherwise compensated and I was not obligated to write about or feature any specific product(s) or vendor(s).</b></i></div>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com1tag:blogger.com,1999:blog-1961995587589390968.post-82446748016086182272017-04-29T08:00:00.000-04:002017-04-29T08:00:16.967-04:00Gluten-free sourdough: Sneak peek!
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<span style="font-family: Georgia, Times New Roman, serif;">Today I’m at the Columbia SC GFAF Event and I will be giving a talk on gluten-free sourdough at 12:45! We will go over the hows and whys of making and using a gluten-free sourdough starter, including some of the science behind why sourdough makes better GF bread than yeast. If you can’t make it, though, don’t worry - check back this coming week for a brand-new sourdough starter tutorial and an upcoming recipe for BREAD! In the meantime, here are some pictures to pique your interest (and your appetite):</span></div>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-91656499617965231972017-04-14T14:30:00.000-04:002017-04-14T14:30:00.974-04:00Simnel torte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6uzufP_s-R9raS8gS6IWKN6zQbFG3BPeHJOMYvetJ_5AdTVrqS0GL2dsIDgwIQznj5U9S1OYn2fmztn22843KGbJWLtGsjGf0VhSJjoZC2SJpu5tT4QPjPe01RAqSqo0yfTjWjbt5AU/s1600/SimnelTorte.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6uzufP_s-R9raS8gS6IWKN6zQbFG3BPeHJOMYvetJ_5AdTVrqS0GL2dsIDgwIQznj5U9S1OYn2fmztn22843KGbJWLtGsjGf0VhSJjoZC2SJpu5tT4QPjPe01RAqSqo0yfTjWjbt5AU/s640/SimnelTorte.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Simnel cake is a classic English springtime spiced cake, lighter than the fruitcakes of the winter holidays. Its formula as well as its occasion has evolved pretty significantly over the past two centuries or so - while it’s more recently become an Easter cake made from a quick batter, it was originally a yeast-leavened rich bread dough and made for an earlier spring holiday (typically Mothering Sunday). A few features have remained constant throughout those changes: the mixed fruit, the spice, the egg- and butter-enriched but not-too-sugary base, and - perhaps most distinctively - a layer of almond paste baked inside the cake and one more layer atop the cake.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I wanted to pay homage to the many varied forms this cake has taken, yet also reinvent it further. The result - a Simnel <i>torte</i>, if you will - is a sort of deconstructed version, more relaxed and effortless than the classic cake, and with added elements of some other light European cakes that might be considered its distant cousins. Rather than layering with almond paste, I’ve incorporated ground almonds into the batter itself, as featured in so many classic tea cakes, sponges, and other pastries. (The apricot jam that conventionally moistens the top of the cake simply goes in the batter of my version also.) I use potato starch and a little buckwheat for the rest of the flour - both also appearing in numerous traditional European cakes. And as an acknowledgement to the original Simnel formula, I’ve returned the yeast to the cake to make it pleasantly light and bready. It’s a nice accompaniment to tea or coffee for a springtime afternoon.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Notes: Like most spiced cakes, this tastes even better when it’s rested for a day - so if you want it for Easter, I suggest making it tonight or tomorrow. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><b>Simnel Torte</b></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">60 g milk + 60 g water, warmed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">15 g buckwheat flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">⅛ tsp yeast</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">100 g almond flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">60 g potato starch</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¾ tsp mixed spice (or ½ tsp ginger plus a pinch each of nutmeg, cloves, and cinnamon)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">30 g brown sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">35 g butter, soft</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ tsp salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 eggs, separated, room temperature</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">18 g (a good tablespoonful) apricot preserves or ginger preserves (I used a combination!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">80 g currants, raisins, or a combination</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">15 g candied peel (you can <a href="http://www.glutenfreeboulangerie.com/2015/02/honey-candied-citrus-peels.html">make your own</a> if you like)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">40 g sliced almonds, for the top</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For the glaze:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">30 g powdered sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tsp brandy</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp rosewater</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ tsp apricot preserves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine the buckwheat flour, yeast, milk, and water and set aside in a warm spot for about an hour. (If the flour settles, give it an occasional stir.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine the almond flour, potato starch, and spices and set aside. Lightly whisk the egg whites. Cream together the butter, sugar, salt, yolks, and preserves. Beat in about half the dry mix, then the milk mixture, the beaten whites, and finally the remaining dry mix. Fold in the dried fruit and peel. Pour the mixture into a buttered 8” tart pan or springform pan and sprinkle the slivered almonds on top. Let it rise for 45-60 minutes (depending on how warm it is in your kitchen) - meanwhile heat the oven to 350º F / 175º C. Bake the cake for about 45 minutes. When the cake is almost done, whisk together the glaze ingredients. Pour the glaze over the cake immediately after removing it from the oven. Let the cake rest for several hours before serving.</span></div>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-48285729281605714682017-03-29T14:20:00.000-04:002017-03-29T14:20:07.390-04:00Columbia SC GFAF Wellness Event<div class="p1" style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">The <a href="http://www.gfafwellnessevent.com/">Columbia SC GFAF Wellness Event</a> is coming up on the 29th of April! This is the first time the event has come to Columbia, so I’m excited to meet some new people and discover (and of course share with you) some of this city's GF foods and resources. I’m also very excited to announce I will be speaking at this event - the topic will be <b>Gluten-Free Sourdough: Recipes, Science, and Nutrition</b>! Come find out why sourdough is better than yeast for GF bread and learn about how to make and use your very own sourdough starter.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I have four tickets to give away, so if you’re in the SC area, be sure to leave a comment for a chance to win a pair of tickets to the event! Hope to see you there!</span></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-65411116627611373962017-03-25T08:00:00.000-04:002017-03-25T08:00:00.205-04:00Bread without binders: The future of GF baking?
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<span style="font-family: Georgia, Times New Roman, serif;">I transitioned away from using gums in my baking way back in 2010, but like most others baking without gums, have still found it necessary to use an alternative binder such as psyllium, chia, or flax for satisfactory results in (eggless) raised bread formulas. However, I’ve long suspected that even these unprocessed binders may not always be needed as we continue to optimize milling, fermentation, and grain cultivar selection for better gluten-free flour quality. A <a href="http://www.sciencedirect.com/science/article/pii/S0023643816307769">recent research paper</a> further supports this with regard to milling. The researchers have apparently made a 100% rice loaf bread with no binders, emulsifiers, or other additives. They attribute this success to the wet-milling process used, which results in intact, undamaged starch granules - dry-milling creates a lot more damaged starch, causing a gummy texture that is especially noticeable with small-granule starch like that of rice. (This is the primary reason recipes specifically calling for Thai rice flour, which is wet-milled, will not turn out right with other rice flour, even if it’s superfine.) But I suspect there has to be some specific cultivar selection at play as well, because even Thai rice flour can’t be used to make loaf bread without additives. I will hopefully be able to get my hands on a copy of the full-text article soon, which details the starch chemistry central to this bread's structure, and then I’ll be sure fill you in on this exciting research!</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1thMgtvJriCUdI30DnZfKf1uS2GelwU7ltr_gMC__vTf8s1Dxda8PFyCJKyTCd8uExf2Duqy4FZuMFu9rDi-3fzM993VvYWRY6dPTGou0AB6TXS4dZglo-_VSYnEtt9By4SHZGYpm_ZE/s1600/RiceBreadHiroshimaU.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1thMgtvJriCUdI30DnZfKf1uS2GelwU7ltr_gMC__vTf8s1Dxda8PFyCJKyTCd8uExf2Duqy4FZuMFu9rDi-3fzM993VvYWRY6dPTGou0AB6TXS4dZglo-_VSYnEtt9By4SHZGYpm_ZE/s640/RiceBreadHiroshimaU.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Image credit: Hiroshima University, via <a href="https://www.sciencedaily.com/releases/2017/03/170322092653.htm">Science Daily</a></i></td></tr>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-79345382394959125392017-03-20T21:40:00.000-04:002017-03-20T21:40:09.624-04:00Charlotte 2017 GFAF Event<div class="p1" style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Here’s a quick recap of the 10th annual Charlotte GFAF Event! There were lots of new (or at least, new-to-me) bakeries, brands, etc., both local and larger, in addition to plenty of familiar faces. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5Th54YO8nN5Hp5c4JwAbOkbHCajWn2fvGIHH4pH37wTKh3AF_xGrPbZjJ71rKkbSCHmN0gKkZv5UIKWensU4tLWv106iiyI_HXW3kSLDBT8DggBAAgTSFDwBr1UDubiCdiERWTJCopI/s1600/BurtonsCrabcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5Th54YO8nN5Hp5c4JwAbOkbHCajWn2fvGIHH4pH37wTKh3AF_xGrPbZjJ71rKkbSCHmN0gKkZv5UIKWensU4tLWv106iiyI_HXW3kSLDBT8DggBAAgTSFDwBr1UDubiCdiERWTJCopI/s640/BurtonsCrabcakes.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">My favorite new find of the day was Burtons Grill, a local restaurant in Charlotte - I got to try my first ever (!) crab cake, along with some crab soup and beet salad. All three components were tasty, but the crab cakes - which they were cooking fresh at the event - were amazing! This restaurant does serve gluten-full food as well, but they have an extensive GF menu and are able to accommodate sensitivities.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">There were lots of cakes and other sweet treats to try, as usual. Corwin Cupcakery brought several creative cupcake flavors. Check out the fun one with pink frosting and sprinkles and a literal cherry on top! JP’s Pastry of Raleigh was sampling cream cheese brownies, brioche, and vegan peanut butter brownies. Also shown: Gigi’s Cupcakes, chocolate bundt cake from Namaste, and bundt cake from Abundtant Love bakery. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLAfWDEIDWo4JKfo4Y34rlxDDR9ZAqHf9dCuOJUv1OYuhxeBnZsY0LLYN5GIZZm-lZkAXNwYdtcc66I4sTojuoLdKIe_X3ictUzOQjTpxXCpO9dRpxxRSZI_67PPp8YyG8AHP7BOpWLg/s1600/collageCharlotte17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLAfWDEIDWo4JKfo4Y34rlxDDR9ZAqHf9dCuOJUv1OYuhxeBnZsY0LLYN5GIZZm-lZkAXNwYdtcc66I4sTojuoLdKIe_X3ictUzOQjTpxXCpO9dRpxxRSZI_67PPp8YyG8AHP7BOpWLg/s640/collageCharlotte17.jpg" width="640" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Some other vendors and items included: Norm’s Farms elderberry & elderflower products; <a href="http://www.imaceliac.com/">I'm a Celiac</a>'s t-shirts; veggie tacos from Loma; <a href="http://healthyhomemkt.com/">Healthy Home Market</a> - a locally-owned grocer with four stores in the Charlotte area; Milton’s crackers and chips; Fruitfull frozen fruit bars; Tito’s vodka, which is made from corn; Ripple Creek kombucha juice blends; Mina’s baking blend; Open Season sweet potato butter; and Veggie Fries, one of my favorites from last year. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHT4ha0MLuXu0VQbEb_liqGEQVevTiHRUtBLEYcexNfIRWyZXhYKdG7xQ4Be56V3Hg_it07LRiljHuYO88DyMPYWx1CZRCFDPf1as1puCb00KvPLzHGbBWawWIyLQI3dI83eAzgDzD7M8/s1600/GoodKitchenCharlotte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHT4ha0MLuXu0VQbEb_liqGEQVevTiHRUtBLEYcexNfIRWyZXhYKdG7xQ4Be56V3Hg_it07LRiljHuYO88DyMPYWx1CZRCFDPf1as1puCb00KvPLzHGbBWawWIyLQI3dI83eAzgDzD7M8/s400/GoodKitchenCharlotte.jpg" width="300" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Another interesting find: Meal-delivery service from </span><a href="https://www.thegoodkitchen.com/" style="font-family: Georgia, 'Times New Roman', serif;">The Good Kitchen</a><span style="font-family: Georgia, 'Times New Roman', serif;">. I was impressed by the ingredients and design of these meals: unlike the vast majority of packaged dinners, they don’t contain anything besides what you’d use cooking from scratch, and on the other hand they also do include good stuff you wouldn’t normally find in convenience foods, for instance the turnip mash and pickled onion in the sample shown above. All the ingredients are very “clean”/minimally processed, and all meats are pastured. Their facility is GF. Nearly all of their meals also happen to be grain-free, if that’s important to you. A meal program isn’t exactly within my budget, but if you’re in the market for one, this is definitely one worth considering.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As you might know, I take <a href="http://www.glutenfreeboulangerie.com/p/projects-new.html">a lot of interest</a> in the cultural aspects of living with dietary restrictions. As such, I’d also like to highlight some support organizations present at the event. First is <a href="http://charlotteceliacconnection.org/dnn/Home.aspx">Charlotte Celiac Connection</a>, a large celiac support group, and their youth organization <a href="http://charlotteceliacconnection.org/dnn/CYCLE.aspx">CYCLE</a> (Celiac Youth of the Carolinas Life Enrichment). Next is <a href="http://www.pakcharlotte.org/">PAK</a> (Parents of Allergic Kids) and their youth counterpart <a href="http://www.pakcharlotte.org/impakt">ImPAKt</a>. Both of these groups emphasize support and education for individuals and families, as well as creating opportunities for kids with dietary restrictions and other sensitivities to participate in normal social activities. Check out the groups’ pages for upcoming events if you’re in the Charlotte area.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1JlkxznS1JCDQsaUkrc9P61sR3469gxipPbMRGOQCyRAo6FaN8pxEAGe7Jr_tJ7IvVfKycapyh5u2vVLdOCdTy9OWtnv-GCyUGR7zfNdN23wm5exEPWHghcLg4mZcffiZZq4EgEJ688/s1600/Charlotte17Etc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1JlkxznS1JCDQsaUkrc9P61sR3469gxipPbMRGOQCyRAo6FaN8pxEAGe7Jr_tJ7IvVfKycapyh5u2vVLdOCdTy9OWtnv-GCyUGR7zfNdN23wm5exEPWHghcLg4mZcffiZZq4EgEJ688/s320/Charlotte17Etc.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Vo-Sxfv5HzBxoXrvxL9QJq4QJ-16vJ3A9E5afVS81u8J8mbh125B-lxtJtuT7xBeBO7lv5PUzHilNhskcEm60hJ6LQzepuCLXxBl-ZJ2RQeMdk80MG83wj6ltscPscelaJZ5f3Qs9i8/s1600/CorwinsCupcakery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Vo-Sxfv5HzBxoXrvxL9QJq4QJ-16vJ3A9E5afVS81u8J8mbh125B-lxtJtuT7xBeBO7lv5PUzHilNhskcEm60hJ6LQzepuCLXxBl-ZJ2RQeMdk80MG83wj6ltscPscelaJZ5f3Qs9i8/s320/CorwinsCupcakery.jpg" width="240" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">And, of course, goodies! In my Blogger Bag I found a nice little gift pack from Healthy Home Market with some goji berries, fancy sea salt, and herbal tea, among other things; a cupcake from Corwin Cupcakery; a pasta dinner kit from Namaste; Neat egg replacement (made from just chickpeas and chia); a jar of Wowbutter (nut-free soy butter); elderberry juice from Norm’s Farms; a </span><i style="font-family: Georgia, 'Times New Roman', serif;">lot</i><span style="font-family: Georgia, 'Times New Roman', serif;"> of Kind bars; and a gift card from Blue Apron (I do notice on their site they say they accommodate dietary “preferences” but “don’t recommend ordering if you have a serious food allergy,” so I’ll need to look into this one - do any of you have experience with ordering from them?) I also was generously given some additional products to try out from some of the vendors, including some intriguing-looking meat substitute mixes made of nuts and beans from Neat, and a variety of Milton’s chips and crackers. (I will be posting a review of Milton’s soon! I’ve never done an actual review before, but they asked if I would and I really do like these.) A big thank you to all vendors and sponsors!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The next event will be in <a href="http://www.gfafwellnessevent.com/">Columbia, SC</a> on April 29 - check it out if you are in the area!</span></div>
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<i style="background-color: white; color: #4c4c4c; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 22.4px;"><b>As always, all these opinions and statements are completely my own; as an event blogger I received the above items provided by vendors and sponsors, but I was not otherwise compensated and I was not obligated to write about or feature any specific product(s) or vendor(s).</b></i></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-44047006674956664592017-03-17T19:45:00.000-04:002017-03-17T19:45:23.373-04:00Adventures in brown bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTckpvbtEeLSPxqopBxPnU7TJaAA25kaOTJX6gue5Fbo_cY5eyuiQ3W9VAsqgkuz3lei70tc1M3Rqi3NcpmmYIBzoGtAPXh7JQZb7PFxQaU92WBQOfrJMGrxhg7zmyzQEYmqRTW5MI2h8/s1600/P1010497.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTckpvbtEeLSPxqopBxPnU7TJaAA25kaOTJX6gue5Fbo_cY5eyuiQ3W9VAsqgkuz3lei70tc1M3Rqi3NcpmmYIBzoGtAPXh7JQZb7PFxQaU92WBQOfrJMGrxhg7zmyzQEYmqRTW5MI2h8/s640/P1010497.JPG" width="480" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">‘<i>Adventures?</i>’, you may be questioning. Well, sure: for a little loaf of bread, this one’s come a long way. I’ve posted a recipe for brown bread before - twice, in fact. The first was way back when the blog was brand-new - <a href="http://www.glutenfreeboulangerie.com/2010/03/irish-brown-bread.html">that one</a> was “old-school” gluten-free, with egg and gums and far too many flours for what should be a quick and simple bread. Then, <a href="http://www.glutenfreeboulangerie.com/2013/03/brown-bread-simplified.html">a few years later</a>, I made a ‘simplified’ recipe which, although updated to be egg-free and gum-free, still has more ingredients than it really needs (and several of those key ingredients are rather out-of-place in a homestyle Irish recipe). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I wanted to revisit this recipe yet again in a way that would better reflect the true character of this bread. Brown bread, at its heart, is a very simple food, traditionally comprised of little more than whole and white wheat flours, buttermilk, butter, and often some oats, oat flour, and/or oat bran for flavor and texture. This recipe is really rather more of an experiment than a fully polished recipe, but it’s an experiment certainly worth sharing. I’ve made several test loaves over the last few weeks, trying to see just how simple I could get it. As it turns out, the answer is pretty simple, and very different from those previous versions. Eventually, I settled on a combination of just oat, sorghum, and flaxseeds which come together for the right nutty-sweet grain taste. The rolled oats and flax meal are cooked together in a porridge that helps bind the loaf together. Is it perfect? Not quite - maybe I’m just being picky, but I think it’s a little too crumbly, and I’m also curious if it could be made even simpler still - so I’ll be sure to keep experimenting along these lines because brown bread is one of my favorite things. That said, this version is still definitely good enough to mix up a quick batch for dinner or tea! And it comes together quickly and easily enough to experiment with your own adventures with the formula, if you so wish. </span></div>
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<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Brown Bread</span></b></span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">This recipe makes quite a small loaf - if you double it, you may have to use your own judgment for the baking time. </span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">20 g rolled oats</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">20 g oat flour, divided (see method)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8 g golden flax meal</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">35 g pearled sorghum flour (see note in this post)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">30 g sorghum flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 g oat bran (optional, but recommended for texture)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7 g (about 2 tsp) sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ tsp baking soda</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">⅛ tsp salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">80 g milk, water, or a mixture of the two (I used a mixture)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">14 g bean broth (also known as “aquafaba” - this helps as a binder and improves texture)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7 g (½ T) butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">60 g buttermilk, kefir, or thin yogurt (do not use greek yogurt - it is not sour enough)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 375ºF/190ºC. (<i>Recommended: heat a baking stone or lidded dutch oven to bake the bread on/in.</i>) Whisk the oats, 10 g of the oat flour, and the flax meal in a microwave-safe bowl. Stir in the bean broth and the milk/water and set aside to thicken slightly.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In another bowl, combine the remaining flours, bran, sugar, salt, soda, and baking powder. Cut the butter into this dry mix and lightly rub it in with your fingertips. </span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRTcdhV8_MX3g34So-mrAFBOGJrA_Lmr0nv82g5HpjyuxovrceSm6x22kHzMXygM0prH6Re02ksAZH59vIp31yXq3_Usv_dsRPO2i3J2cBJ2eKDa9SumgaEpsIWnJYVkMF8w6wWbhdoo/s1600/P1010502.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRTcdhV8_MX3g34So-mrAFBOGJrA_Lmr0nv82g5HpjyuxovrceSm6x22kHzMXygM0prH6Re02ksAZH59vIp31yXq3_Usv_dsRPO2i3J2cBJ2eKDa9SumgaEpsIWnJYVkMF8w6wWbhdoo/s400/P1010502.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Optional: dust loaf with oat flour for an interesting appearance.</i></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Microwave the porridge mixture for around 1 minute, stirring several times - when you start, it will have a flax-gel consistency, but by the end of the cooking time, it should resemble cooked oatmeal. Beat this hot porridge in a mixer for several moments, then mix in about half the buttermilk, followed by the dry mix, then the remaining buttermilk. Shape the dough into a round loaf on a piece of parchment and smooth with water. Cut an “x” in the loaf just before baking to help it expand evenly.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put the loaf on the hot baking stone or in the dutch oven and cover with an upturned bowl, upside-down roasting pan, or put a lid on the dutch oven; after 6 minutes, uncover the loaf. (<i>Starting the baking in this covered, steamy environment helps the loaf expand better and form a good crust - but make sure to uncover it after the 6 minutes are up!</i>) Bake for a total of 40-45 minutes, until the crust is firm but not too hard and the bottom of the loaf sounds hollow when tapped. Let cool before cutting.</span></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-30087115810453930292017-03-14T12:01:00.000-04:002017-03-14T12:01:12.508-04:00Rock buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1oWs3_X8wn-B9fdFu-DwmPwFV-MpxlSZTsZmGeZ_eioIH6CUo5B4aOCRGhomnEff10_RNOI8_j0-3-9lmY0qRefJqMZu36yPc6N0SdIWaDOtvXZp9ZRvuMGAEYQCw7YFv2byu16tYog/s1600/rockbuns.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1oWs3_X8wn-B9fdFu-DwmPwFV-MpxlSZTsZmGeZ_eioIH6CUo5B4aOCRGhomnEff10_RNOI8_j0-3-9lmY0qRefJqMZu36yPc6N0SdIWaDOtvXZp9ZRvuMGAEYQCw7YFv2byu16tYog/s640/rockbuns.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Recently, in between test batches of soda bread, I thought of another lovely thing from the Irish bakery - one which I haven’t had in many years, not since pre-gluten-free: rock buns! In case you’ve never had one, they are a simple homey sort of pastry, crusty on the outside but a bit softer beneath, fluffier than a cookie but firmer and less flaky than a scone, and named (presumably) for their rough craggy appearance. The particulars of their appearance and even the formula are also pretty forgiving. Rock buns, then, are a natural candidate for something to easily make gluten-free. So much so, that when I had the thought to make them, I wondered why I’d never done them before. Almost immediately, the answer became clear.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Back when I first began creating my own recipes, I liked to aim especially for the most challenging and impressive things - gorgeous loaves with elegantly airy cross-sections and perfectly crackly crust; in short, things that, upon looking at them and tasting them, would make one think there’s no <i>way</i> it could be GF. Rock buns, on the other hand, look much the same whether they are made with wheat flour or some other kind: rough and plain, not much to look at. Most recipes for the buns include something to the effect of instructing the baker to put the dough on a baking sheet in “rough heaps.” My first several years of baking GF, I’d had quite enough of <i>rough heaps</i>, rock buns or no. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But, as time has passed and gluten-free is no longer so commonly assumed to mean frumpy, lumpy baked goods, I’ve become much more OK with making such a humble treat. Sure, it’s plain-looking and a bit crumbly, but that’s how it’s meant to be, and it’s tasty just the way it is. All it needs is a cup of tea. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Irish Rock Buns</u></b></span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">Makes 12 buns</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">30 g oat flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">70 g sorghum flour, divided (see instructions), I recommend <a href="http://shop.nulifemarket.com/gf-white-whole-grain-flour/">Nu Life Market</a> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">70 g <a href="http://shop.nulifemarket.com/gf-white-pearled-grain-flour/">pearled sorghum flour</a> (see Note below)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">20 g almond flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp double-acting baking powder (I use Bob’s Red Mill)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Scant ¼ tsp salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pinch of ginger powder (optional)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">70 g butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">80 g sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">70 g currants or raisins</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">75 g (about <span class="s1">⅓</span> cup) milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large egg, lightly beaten</span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;"><b>Note</b>: <a href="http://shop.nulifemarket.com/gf-white-pearled-grain-flour/">Pearled sorghum flour</a> is analogous to white rice flour, in that the outer part of the grain has been polished off before the inside is ground into flour. This flour has different textural and water-absorption properties to those of regular whole-grain sorghum flour. I tried this recipe with several combinations of whole sorghum flour, pearled sorghum flour, and/or potato starch; using half pearled sorghum and half potato starch produces buns that are whiter than these, which was the track I initially started on, but we liked the flavor of the 50/50 mix of whole and pearled sorghum (and no starch) that appears above. If you cannot get the pearled sorghum, I recommend using potato starch in its place, as I think using whole sorghum flour for all of it would give too much whole-grain flavor and texture for this sweet cake.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzjcqWR43Qb9NbYAwiBrC34dsGZxwKduvvoe_Z6X-sNx3Kt8b3-6YwzqqqLusvjYaJJuKHfrukztpIArd5PGDaYSxDxuLY9DirROx1FDnF7aeUGtdqPJYVRKRVViZ_ReYFaEH_rhG5-Q/s1600/rockbuns3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzjcqWR43Qb9NbYAwiBrC34dsGZxwKduvvoe_Z6X-sNx3Kt8b3-6YwzqqqLusvjYaJJuKHfrukztpIArd5PGDaYSxDxuLY9DirROx1FDnF7aeUGtdqPJYVRKRVViZ_ReYFaEH_rhG5-Q/s640/rockbuns3.jpg" width="640" /></a><span style="font-family: Georgia, Times New Roman, serif;">Combine the oat flour, 10 grams of the sorghum flour, and milk in a microwave-safe bowl and set aside. In another bowl, whisk the remaining flour, salt, and baking powder (and ginger if using). Cut the butter into small pieces and lightly rub it into this flour mixture with your fingertips until the mixture looks crumbly - it’s OK if there are some larger bits of butter. Then stir in the sugar followed by the currants/raisins. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Microwave the milk mixture for 30-45 seconds until cooked stiff, stirring a couple times in the process. Put the hot mixture into the bowl of a mixer and beat to cool down a little, then beat in the egg. When these are well combined, add the dry mixture. Chill the dough for around 2 hours (this ensures all the flour is fully hydrated for best texture), then use a fork to scoop the dough onto a baking sheet - do not smooth them or shape them too much, simply plop the dough onto the sheet in 12 mounds. Bake at 400ºF/200ºC for 14-16 mins, until golden. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy with hot tea! Leftovers will keep for days covered at room temperature, though they will become more cakey and lose their crusty outside.</span></div>
Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com0tag:blogger.com,1999:blog-1961995587589390968.post-67055466793607628632017-02-25T17:35:00.000-05:002017-02-25T17:40:27.121-05:00Coming up: 10th annual Charlotte GFAF Event!<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">It's that time of year again: the first <a href="http://www.gfafwellnessevent.com/">GFAF Event</a> of the season is </span><span style="font-family: georgia, 'times new roman', serif;">March 18th - that's</span><span style="font-family: "georgia" , "times new roman" , serif;"> just three weeks away! This will be the 10th annual event in Charlotte NC, so I bet there will be some especially cool stuff going on. (Check out my post covering <a href="http://www.glutenfreeboulangerie.com/2016/04/charlotte-gfaf-event.html">last year's event</a> for a taste of what you might find.) As always, there will be lots of delicious food to sample, all 100% gluten-free and often free of one or more other allergens as well. This is a great way to find out about local allergy-friendly food businesses in the area as well as plenty of larger brands and products, and to meet all sorts of other people who have experience living with food sensitivity. Don't have a ticket yet? Not to worry, I have <b>6 tickets</b> to give away! For a chance to win tickets, leave a comment on this post or contact me by email (I will need your name so you can claim your tickets at the door). </span><span style="font-family: "georgia" , "times new roman" , serif;">I hope to see some of you there!</span></div>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com3tag:blogger.com,1999:blog-1961995587589390968.post-74465335171075510392017-02-14T13:07:00.000-05:002017-02-14T13:07:27.025-05:00Cocoa crepes <div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwru0PNdK3-LMlZVn_GdOuK5m9McO7dSUbzvpaGvOebLdZwjHDyu3FNf9oprIE69XkBwq2OSGgrsI95gnH2T02WbggE__6vydhXldYPv9Xv8Ne5ZGNL5n_IfGBFri2V9c1SGHdghxOQHA/s1600/P1010309.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwru0PNdK3-LMlZVn_GdOuK5m9McO7dSUbzvpaGvOebLdZwjHDyu3FNf9oprIE69XkBwq2OSGgrsI95gnH2T02WbggE__6vydhXldYPv9Xv8Ne5ZGNL5n_IfGBFri2V9c1SGHdghxOQHA/s400/P1010309.JPG" width="400" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">Guess what today is? </span><i style="font-family: Georgia, 'Times New Roman', serif;">Yes, of course, it's Valentine's day</i><span style="font-family: Georgia, 'Times New Roman', serif;">...but it's also my Blog-iversary! Today, my blog turns 7! I wanted to mark the occasion by making something special. And because it <i>is</i> also Valentine's day, after all, maybe something also a little romantic to share. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">The very first recipe I posted was for crepes, so when I found a recipe for cocoa crepes, they seemed fitting for the occasion. No, these are not traditional by any means...but they are sweet and simple and rather festive. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">These are adapted loosely from the teff flour cocoa crepes in Alice Medrich's Flavor Flours. Changes I made from the original:</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">- I replaced half of the liquid (originally milk and a little water) with cherry juice, inspired by <a href="http://www.glutenfreeboulangerie.com/2014/08/chocolate-cherry-chestnut-torte.html">this recipe</a>, for flavor and a touch of red color</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">- I replaced approx. 10% of the flour (originally all teff) with glutinous rice flour for extra tender texture</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">- I reduced the sugar substantially due to the sugar in the cherry juice</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">- I cut the recipe in half; normally, one wouldn't <i>halve</i> a three-egg recipe, but since I already had half an egg hanging out in my fridge left over from an experiment the other day, I decided using 1 1/2 eggs would be just right since I was cooking for just 2 people. If you want to use 3 whole eggs like the original, just double the other quantities written below.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Full disclosure: These didn't turn out as nicely as the book indicated they should - the batter did not spread neatly despite being the proper consistency, so the crepes were smaller than they were supposed to be and also quite fragile. I am not sure if this is due to the recipe itself, my changes (i.e. less milk protein), my teff flour being not fine enough, smaller-than-average eggs, my pan, an overall lack of crepe skills... Normally I would insist on working out these kinks before considering a recipe blog-worthy. But they were pretty tasty and (let's be honest) I'm not likely to make these again soon, so I'm just sharing this experiment as-is! Feel free to adjust it if you have any ideas! </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Red Velvet Cocoa Crepes</u></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">58 g teff flour + 7 g Thai glutinous rice flour (or just use all 65 g teff flour, as per the original)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">6 g cocoa powder</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">15 g sugar</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/8 tsp salt</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 eggs, room temperature</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 T (14 g) butter, melted</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">90 g milk</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">90 g cherry juice</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Combine all dry ingredients in a bowl. Beat in butter and eggs until smooth, then gradually add milk, then gradually add cherry juice. Cover and refrigerate batter overnight.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Stir batter well before cooking and in between each crepe. Cook crepes on a lightly buttered pan, about 1 minute on the first side, then flip and cook another ~20 seconds. (The book instructs to use 2 T batter per 8" crepe - I did not find this possible even though my batter was very thin! I got the best crepes using about 3 T batter, but even then they were much smaller than they were supposed to be.) Serve with toppings of your choice: powdered sugar, whipped cream, fruit, jam, etc., according to whether you want them for breakfast or dessert.</span></div>
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Meghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.com1