All posts filed under: breads

Thin Crust Pizza Dough

Happy Memorial Day weekend! ‘Tis the season for grilling but with the crazy wind outside I decided to move cooking inside. The art of perfect pizza has been a labor of love – and a lot of cardboard crust. The biggest key to a good flavor? Patience. I’m not good at it, but it’s the key to the texture and taste. There’s just something to the slow raised, fridge fermented dough. This recipe makes 3-4 pizzas that feed 2-3 people depending on toppings, appetite, size, etc. The one pictured was 1/4 of the dough. And I ate the whole thing. I wish you all a happy bonus weekend Monday – it’s my last one of maternity leave and I’m eating my feelings. Cheers!

Classic Burger Bun

Oh, heyyy ūüĎčūüŹĽ Long time no see! I posted these buns on Instagram the other day and I realized I’ve been a bad friend for not sharing. Ok it’s worse than that. When I downloaded the WordPress app on my new phone it reminded me it’s been over a year since my last post. In my defense, it was a busy year. Husband. House. Baby. Basically all at once – but I’m back. Ok, back-ish. Let’s see how much the boss baby allows! I discovered Better Batter GF flour from Nicole at Gluten Free on a Shoestring who has an amazing library of resources for new and seasoned GF bakers alike. While it’s more expensive than making your own blend, my goodness is it a handy, versatile solution and baking at home is always better and cheaper than surrendering to the $7 pack of hockey puck hamburger buns. This dough is so easy and so quick. Start the dough before you start prepping your burger/chicken/portobello for the grill and they’ll be ready in time to …

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.) …

Gluten Free Bagels

A good bagel can cure pretty much anything. When I went gluten free I knew I’d miss them dearly, particularly during running season (or any time I may have had a few too many the night before).¬† The first ones¬†I tried were from Udi’s brand and I’ll say that they’re quite acceptable when toasted (as most gluten-free bread-based products are) but (there’s always a but) 1) Store-bought variety are quite pricey when you’re accustomed to buying¬†their wheat counterparts 2) They’re never fresh.¬†At least when they get to you.¬†A HOT bagel, boiled just moments ago and straight from the oven was just not to be replicated by a few minutes in the microwave. The winning combination has been a game of trial and error and reading somewhere around 500 other variations to come up with what I’ve found to be perfection.¬† Feel free to play with and tamper for your own enjoyment. For me, this is all it takes. Ingredients (not pictured – maybe next time): 2/3 cup Milk (or Buttermilk, if you roll like that) …