All posts filed under: breads

Coffee House Chocolate Chip Muffins

It’s 34 and raining outside.  If I have to deal with this weather, I’m going to eat my way to happy. This morning, happy came in the form of muffins. Coffee house style chocolate chip muffins, to be specific.   You know the kind… that sit temptingly behind that glass with a crisp, rustic outside, that coarse raw sugar glistening under the soft lighting, a soft chewy inside…Yeah, those kind of muffins. Like all of my baked goods, I started with my personal favorite (self created) flour blend, and sifted all of the dry ingredients together twice.  It takes an extra minute, but it’s worth it.  In another bowl, whisk together your wet ingredients, then slowly incorporate the dry. Baked Goods 101.  The batter will be thick. Add chocolate chips. Obviously. I wanted a ‘meal sized’ muffin, so I dived the batter into four in a large muffin pan.  You could make a lot more than that, but there’s a joy in starting Saturday with a muffin the size of your face. Pop them in to a 425 preheated …

Mushroom, Goat Cheese & Arugula Pizza with Cheesy {Gluten Free} Crust

About 9 months ago, I thought I had come close to perfecting the art of gluten free pizza.  It was definitely a strong start, and the recipe, with minimal modification, has been my go-to since originally constructing it.  I knew even at the time it might need some modification, and it’s still one to keep in the repertoire, but I’m here to tell you – I’ve created something even better! The roommate and I were having our Fantasy Baseball draft last night and the occasion called for pizza and beer. (Ok, I try to argue that most any day calls for pizza and beer.)  Feeling the need to switch it up, I decided not only was I going to try to make a lighter, healthier pizza for myself, but I was going to try to continue my quest to the perfect crust with a new experiment. Pizza Crust. Bread. They’re in the same family, and the recipes are often very close relatives.  What is the best bread I’ve made? Oh yes, my Against The Grain …

Blue Cornbread

Nothing says lazy football sunday like chili and cornbread and that’s exactly what happened last Sunday. I had blended up the new GF All Purpose Flour and wanted a chance to try it out. It worked brilliantly. Cornbread is so easy. No yeast, no kneading, no major planning ahead. It’s a perfect lazy day bread that just smells, looks and tastes like you actually put in a little effort. So why blue corn? Well according to Wikipedia, it has all sorts of benefits over yellow corn: In addition to its sharply different color, blue corn has several nutritional advantages over standard yellow or white corn varieties. It contains 20% more protein and has a lower glycemic index than white corn. [. . .] blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source.  A certain technique is used to grind the blue maize and make it release niacin. So it’s super healthy! And super pretty! And extra sweet! And Seahawks colors! And… Ok, fine. The truth? Whole Foods …

The Natural Ginger’s Gluten Free Flour Blend

As you venture into the world of gluten free baking, it doesn’t take long to realize that behind every delicious creation is a reliable gluten free flour blend (and boy are there suddenly a lot to choose from).  I have tried (what feels like) them all. Bob’s Redmill, Pamela’s, King Arthur, Trader Joe’s… others I can’t even recall because I’ve been exploring so long. The best I’ve found (to my personal taste) was the Trader Joe’s brand. What I did NOT find wonderful was the price. $3.99 per pound? Ouch. You know, just like everything else with the little “GF” label. (Most sincerely, I hope you have a bunch of disposable income if you ever have to give up the glutens.) I was convinced I could make something just as good (or better!) that was cheaper and didn’t require buying it once a week. Seriously, who wants to buy their flour 2 cups at a time? And don’t say “Umm, why don’t you get more than 1 at a time, Whitney?” BECAUSE IT’S TOO DAMN EXPENSIVE! Here’s the blend. Mix it all together (slowly) with …

Gluten Free Flour Tortillas

I like corn tortillas, I really do, but every once in a while I just get this overwhelming desire for a normal, chewy, refined carbohydrate, white tortilla. This is something that seems to be lacking, even in attempt, in the gluten free world.  We have our go-to corn tortillas that are widely available and cheap as can be. The brown rice tortillas that are decent when fresh and properly warmed, although I find them best used as the base of a tortilla pizza crust (it freaks me out when they squeak between my teeth like I’m chewing on yarn). La Tortilla Factory makes these ones from teff flour, which are the best I’ve found, although buying online doesn’t really help with an immediate craving and they’re not always readily available. I started a few months back just reading various labels of tortillas. Some have next to nothing, some have like 30 things. I knew if I was going to make something it had to be with stuff I would have around normally in the kitchen. Unlike 99.9% of my recipes – I …

(Unauthorized) Red Lobster Cheddar Bay Biscuits

Yesterday I needed to get back on the proverbial horse with some baking. I’ve been out of the routine with summer taking over Boston and oppressive heat and humidity destroying any motivation to turn the oven on since about June. Then, last Wednesday, I questioned why I even keep an abundance of baking supplies and a robust selection of gluten free flours around when this happened. I can’t even describe to you the sound it made.  We were just thankful it happened at 9:30pm and not at midnight so we knew what happened. Once I saw the carnage I was wishing I could disappear. Do you know how much fun that was to clean up? Not fun at all. I was swearing off baking with every chard of glass. I’m still finding flour in unacceptable spots of the kitchen. Of course, I’m a sucker for savory comfort food, and all it took was a trip to Red Lobster to lift my baking embargo.  En route to a concert in Hartford we detoured for Red Lobster’s …

Herbed Biscuits

You know how your parents did something really cool when you finally left the nest? Some of my friends went home to find their room turned in to a gym, others found a sewing/crafting room (yes, I categorize that as really cool). Not me. My room is in perfect tact (thanks guys!). No, no… my parents went bigger. After years of always being the hostesses with the mostesses (I’ve been watching too many little kid AT&T commercials) they decided to make their love for a party earn its keep around the farm and turned the barn into a party venue. There’s a bar in the barn. Gone are the days of renting porta-potties for parties. The formerly hay floor has been paved over with blacktop and stained concrete. My favorite change though? The kitchen. As in – there is one. There’s a commercial grade kitchen in the barn. It has everything! (No, seriously, everything is out there. Just try cooking a meal in the house to figure out how much has migrated to the barn.) …