Browsing Breads and Doughs

“Rustic” GF Buns

August3

2014-07-31 17.13.17

Ingredients

350 gr. (2½ cups) Tagmish GF flour
5 gr. dry yeast
25 gr. sugar
6 gr. (1 tsp.) salt
210 ml. milk
30 gr. soft butter-flavored Mazola margarine (or soft butter)
1 egg
120 ml. water
2 Tbsp. ground Flax seeds

Coating:
1 egg, beaten + 1 tsp. vegetable oil
Ground Kosher salt for sprinkling

Preparation

In a your stand-mixer bowl with the kneading hook, mix ½ cup of the flour, the yeast, salt and sugar.
In a small sauce pan, lightly heat milk with Mazola/butter until warm (do not bring to a boil – even if Mazola/butter not completely melted!)
Add egg to flour, then add warm milk and knead on low speed for 5 minutes.
Add remainder of the flour (2 cups), water and ground flax seeds.
Change speed to medium-high and continue kneading for 5 additional minutes, until dough is smooth-textured.
Using lightly-oiled hands, transfer dough into lightly-oiled bowl, and turn so that it is lightly coated on all sides.
Cover bowl with plastic wrap, and let rise at room temperature for approximately 1½ hours.
***If your air-conditioning is on, it may take longer.***

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Using lightly-oiled hands divide dough into 10 equal parts (approx. 75-80 gr. each).
Knead each lightly and roll into round bun.
Place over baking pan lined with baking paper, spaced in 2cm/¾” apart.
Let rise uncovered for approx. 1 hour.

2014-07-31 16.11.51

Preheat your oven to 360F/180C.
Combine beaten egg and vegetable oil and evenly smear each bun (top and sides).
Sprinkle sparingly with ground Kosher salt.
Place baking pan in oven and spray a little water inside the oven.
Bake for approx. 30 minutes until buns turn a nice golden-brown.
Remove baking sheet from pan, transfer buns to oven rack, and let cool.

2014-07-31 16.50.08

posted under Dairy, Kosher, Buns, Gluten-free, Dairy-free, Soy-free, Can prepare in advance, Parve, Vegetarian, Shavuot | Comments Off on “Rustic” GF Buns

Soft Dipping-Perfect GF Challah

July13

2014-07-11 19.45.14

Ingredients

250 gr. Tagmish GF flour
5 gr. dry yeast
30 gr. sugar (for sweet Challah, double the amount)
5 gr. salt
220 ml. ice-cold water
25 gr. soft butter-flavored Mazola margarine (or soft butter)
Coating:
2 Tbsp. soy/almond milk (or 1 egg yolk) + 1 tsp. vegetable oil
Sesame seeds and Kosher salt for sprinkling

Preparation

Mix all dry ingredients in a your stand-mixer bowl (attach the kneading hook).
Add the cold water and knead on lowest speed for 2-3 minutes, until you get a soft, sticky dough.
Add the soft margarine/butter and continue kneading until completely incorporated, approx. 8 minutes.
Cover bowl with plastic wrap, and let rise at room temperature for approximately 2 hours.
***If your air-conditioning is on, it may take longer.***

Place dough on a surface lightly floured with corn-starch.
Oil your hands, divide dough into 3 equal parts, and roll each into a long strand.
Braid the strands into a Challah.
Line bread tin with baking paper, and lightly oil.
Place braided Challah into the bread tin, cover with a towel, and let rise for approx. 1 hour.

2014-07-11 18.36.34

Preheat your oven to 320F/160C.
Combine soy/almond milk (or egg yolk) and vegetable oil and evenly smear the Challah (top and sides).
Sprinkle generously with sesame seeds and sparingly with Kosher salt.
Place bread tin in oven and spray a little water inside the oven.
Bake for 35 minutes until sides and bottom are a nice golden-brown.
Remove from oven, extract from tin, and place over oven rack to cool.

2014-07-13 12.27.16

posted under Vegan, Kosher, Breads, Breads and Doughs, Buns, Gluten-free, Dairy-free, Parve, Vegetarian, Rosh Hashana (Jewish new year), Shavuot | Comments Off on Soft Dipping-Perfect GF Challah

Homemade Gluten-Free Pizza

June19

Developing this recipe took some working, reworking, a lot of experimentation, and some sound advise from my “sister”, the amazing Hila Yavnieli.
I finally got it just the way I like it… I hope you like it too!

2014-06-18 19.44.31

Ingredients

This makes one 26″ pizza – feel free to double all ingredients to make as many as you need…
250 gr. (~1¾ cups) Tagmish GF Flour Mix (you can try Schar Mix B if you can’t get Tagmish)
12 gr. (~1¼ Tbsp.) dry yeast (this is no mistake!)
1 tsp. sugar
½ tsp. salt
3 Tbsp. extra-virgin olive oil
210 ml. warm water

200-250 gr. grated cheese (Braided Mozzarella or any hard cheese you like that melts well)
Toppings

Preparation

In your stand-mixer bowl, using the kneading attachment, mix all dry ingredients (flour, yeast, sugar and salt).
Add water and olive oil, and mix on medium-speed for approx. 5 minutes.
Oil a dry bowl and place dough in it, turning so that it is covered in oil.
Cover bowl with plastic wrap and let dough rise until it doubles (usually up to 1 hour).
Meanwhile, prepare your favorite pizza sauce (or you can buy one, or just make My Sauce – enough for approx. 5 pizzas).
Preheat your oven to 390F/200C.
Take round pizza tin, and cut baking paper to size.
Knead dough to a ball and roll to size of pre-cut baking sheet + ½”.

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Center dough (with baking paper) on pizza tin.
Run finger tips on where bottom and sides of tin connect, creating a slight indent.
Optional: place thin strips of cheese along the indent

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Fold extra ½” of dough inwards and fasten tightly.

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Brush fold and center with olive oil.
Let stand for 10-15 minutes.
Partially bake dough for 5-7 minutes, and remove from oven.
Generously apply a coat of pizza sauce to the center of the dough and sprinkle with cheese.

2014-06-18 19.15.36

Add any topping you like.
Bake again for 15-20 minutes until cheese is melted completely, and dough is golden-brown on bottom.

2014-06-18 19.40.06

2014-06-18 19.42.36

Quiche Pastry (savory)

June14

Quiche dough (made by Ifat Barel)

Ingredients

100 gr. room-temperature butter
1 egg
1 Tbsp. water
200 gr. GF Tami Flour (or plain flour, for a regular version)
½ tsp. salt
¼ tsp. sugar

Preparation

In your stand-mixer bowl, using the K beater, blend butter until smooth on medium-high speed.
Add the egg and water, and continue mixing until cohesive.
In a separate bowl mix all dry ingredients.
Reduce speed to medium, and add dry ingredients in, only mixing until they are incorporated into the dough (do not over process)
Flatten dough in plastic wrap, close around and refrigerate for at least one hour (preferable overnight. You can keep refrigerated at least 2-3 days).
Bake at 180C/350F degrees.

posted under Other, Dairy, Kosher, Quickies, Gluten-free, Dairy-free, Soy-free, Can prepare in advance, Shavuot | Comments Off on Quiche Pastry (savory)

Crispy White Bread (GF)

December26

The original recipe for this fantastic bread was given to me by the lovely Rachel Gurevich

2013-12-25 20.25.32

Ingredients

500 gr. Tagmish GF flour (or good GF bread-mix)
1¼ Tbsp. dry yeast
½ bag (6 gr.) baking powder
¼ tsp. baking soda
½ tsp. sugar
½ Tbsp. salt
⅛ cup vegetable oil
2 cups warm water
1 egg with pinch of salt, for brushing

Preparation

In a bowl, mix flour with salt, baking powder, and baking soda.
Create a pit in the middle, and add yeast, sugar and ½ cup of the water, and let stand for 5 minutes.
Add the oil and remaining water, and knead well onto a soft ball.
Cover with a towel and let rise for about an hour until doubles.
Create 2 smaller loaves, or one larger one.
Place in a baking tin, lined with baking paper, cover with a towel and let rise again until doubles.
Preheat your oven to 200C/390F.
Brush with egg, score diagonally and bake until a nice golden-brown (approx. 20 minutes).
At the beginning and in the middle, spray some water onto the bottom of the oven.
Immediately upon removing from the oven transfer the loaves onto an oven rack for cooling,

posted under Vegan, Kosher, Breads, Breads and Doughs, Quickies, Gluten-free, Parve, Vegetarian | Comments Off on Crispy White Bread (GF)
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I’ve been thinking about setting up a blog documenting my food experiments and ensuing recipes for a while now… Food is my passion, and spending time in the kitchen creating yummy food is my favorite passtime!

I was almost there a few years back, when I found out my body doesn’t take kindly to certain types of food (Gluten, cow’s-milk, soy, peppers, eggplants, citrus fruit, yada yada yada).

So…. I took a couple of months to whine and feel sorry for myself. Then I got mad–I’m always at my best when I get mad–and started experimenting with substitutes. I can now make pretty much anything I used to make, within my limits.

This blog includes recipes I converted (with credit), or developed myself.

I take requests, and am happy to answer any questions about cooking and baking, and am honest enough to tell you straight when I don’t know the answer, and try to refer you to a source that does…

I hope you’ll join me on my journey.

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