What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

September 20, 2010

Rosemary & Sea Salt Gluten Free French Baquette

Filed under: Breads,Recipes — Tags: , , , , — admin @ 9:01 am

While I do take pride in making some pretty darn good glutenless baked goods (if I do say so myself), it’s truly rare that a gluten free bread is SO tasty that even I can’t walk away from it before scarfing down multiple slices!   The original recipe for this French-Italian loaf comes from my favorite (so far!) Gluten Free Cookbook: Annalise Robert’s Gluten Free Baking Classics.  I’ve amped it up by adding Rosemary and Sea Salt into the mix, and the result is nothing short of addictive!

   

I’ve mentioned before how much I love Rosemary.  It’s a key ingredient in my Rosemary and Roasted Garlic Cream Pasta.

I also keep a pretty decent “stash” of Rosemary on hand.

This bread starts with one of Annalise Robert’s (aka The Food Philosopher) Bread Mixes from her cookbook.

It’s a pretty simple mix, based on Millet and Sorghum flours and a few starches.  I make the mix ahead and store it in a labeled ziploc freezer bag, with the proportions written right on the bag so that I don’t have to look up the recipe each time I need to replenish my supply. 

I measure the flours right into the bag and whisk together.  If you have a sensitivity to corn, you can just increase one or both of the other starches to compensate, with like results.

Incidentally, this is the same flour mix used for my go-to Gluten Free Pizza recipe.

The Millet Flour gives the bread a slightly nutty taste. It’s not as fluffy a bread as a gluten-containing version may be, but it’s got great texture nonetheless and even more importantly, it has a fabulously crunchy crust!  You won’t be able to keep your hands off it!

Let’s get cooking. 

The recipe below is doubled, so you’ll get two nice long loaves with these proportions.

You’ll need:

 4 Cups Bread Flour Mix A (See photo above)

2 1/2 tsp Xanthan Gum

1 3/4 tsp Salt

8 tsp Sugar

2 pkgs Instant Dry Yeast (NOT quick rise)

4 tsp Olive Oil

2 Cups Water, heated to 110 degrees

2 heaping Tbsp Dried Rosemary

Non-stick Cooking Spray (be sure it’s gluten-free!)

What to do:

Spray French Bread Pan with non-stick cooking spray.  The pan is not optional!  Gluten-free doughs spread quite a bit while rising and you really need the structure the pan provides.  I found my French Bread Pan really inexpensively on Amazon.  I also got my Italian Bread Pan at the same place.  You can pick up Annalise Robert’s cookbook there as well and if you spend $25, they often have free shipping. 

You’re supposed to also lightly dust the pan with rice flour.  I forgot this step and panicked the whole time this was cooking, but it slid effortlessly off of the pan anyway.  Whew!  Don’t be a rebel like me, though – follow the instructions! :-)

Place all dry ingredients (except Rosemary) into a large mixing bowl.

Combine well using whisk or beater attachment of mixer.

Add Water (110 degrees) and Oil.

Mix until just combined, then scrape down bowl with spatula.

Mix on high speed for 3 minutes.

Add Rosemary by crumbling into bowl between fingers.

Mix on high for one more minute,then spoon into pan into two long loaf shapes.

Wet a spatula with warm water.

Use spatula to smooth the surface of the dough in the pan.

It doesn’t have to be perfect.  Just perfectly imperfect!

Let rise for 30-40 minutes until about doubled in size.  I use an overturned Rubbermaid container as a “Proofer”.

Pretty clever, huh?

Preheat oven to 400 degrees while bread is rising.

Five minutes before placing dough into oven, place a pan filled about 1″ with water onto bottom rack of oven.

And don’t you dare even start with how dirty my oven is!!  I’ve been much too busy working and cooking and scrapbooking and blogging – emphasis on working –  to do anything about it!!! 

Sprinkle surface of dough with lightly ground sea salt and then coat lightly with non-stick spray.

Bake on middle rack in oven for 40 minutes, then remove bread from pans and place loaves directly on middle rack for another 5 – 10 minutes to crisp up the bottom crust.

Remove from oven and cool on wire racks.

This bread is awesome spread with Walnut & Basil Pesto sitting beside Roasted Garlic Cream Pasta, with a side of Marinated Tomatoes and Basil.   Mmmm,  Mmmm Good!!!  This is a definite “must try” recipe, so please make this and tell me if you love it as much as I do!

July 26, 2010

Rosemary & Roasted Garlic Cream Pasta with Mushrooms and Sundried Tomatoes

Filed under: Pasta,Recipes,Sides — Tags: , , , , , , , — admin @ 12:27 pm

I’m drooling just typing that title.  This stuff is seriously good.  I developed the recipe after dining out one night and eating the most delicious creamy pasta dish I had ever encountered.  It was served beside bread with rosemary baked right in and I came home determined to replicate the taste combo.  I think I may have done better than the original, if I do say so myself!  This recipe would make The Pioneer Woman proud too, since I use a ton of heavy cream and a full stick of butter in the sauce!

You’ll need:

12-13 Garlic Cloves (about 2 heads)

1 quart Heavy Cream

1 stick Butter

12 – 24 ounces Mushrooms

1 Cup Sun Dried tomatoes – sliced or chopped

3/4 Cup Parmesan Cheese

Dried Rosemary

Salt & Pepper

Your choice of Pasta – Gluten Free (or Regular), prepared according to directions

Optional: 1 Tbsp Cornstarch, 1/3 Cup Milk (see Note below in directions),

What to do:

First, place garlic cloves (unpeeled) on a baking sheet lined with parchment.  Bake in a 400 degree oven for 15-20 minutes until soft and golden.

While Garlic roasts, slice mushrooms.

When Garlic is ready, remove from oven.  Let them cool at bit, and then peel the cloves.

Fold over the parchment and use your hands to mash the cloves all together.  Scrape into a mound and finish up chopping them a bit with a knife, making sure there are no large pieces.

Add mashed roasted Garlic to a large sauce pan with the Cream.

Cook while stirring over medium heat, until liquid is reduced to about 2/3 and the sauce is thickened*. 

*Note: Here’s my little cheat on this part:  I take about 1 Tbsp of Cornstarch mixed with about 1/3 cup Milk and add it to the pan to thicken up the sauce more quickly.  This also serves to stretch the recipe a bit since you will have more sauce by not allowing it to cook off so much liquid.

Add salt and pepper (about 1/2 tsp each), then set aside.

Grab another large saucepan (or pour the roasted garlic sauce into a large bowl or glass measuring cup and use the same pan – you don’t even have to wash it). 

Melt 1 stick butter over medium heat. 

 

Add Sundried Tomatoes to pan.

Then add sliced Mushrooms.

Saute for just about a minute, then return Garlic Cream Sauce to pan and stir.

Is your mouth watering yet?

Oh, it gets even better.

Add Parmesan Cheese.

Now, add a couple handfuls of dried Rosemary, which you’ll want to crumble between your hands as you add to the pan to release all the goodness in each leaf. 

I love Rosemary. 

This is my “stash”. :-)

Add salt and pepper as needed, to taste.

Mmmmmmmm…..

You can toss the sauce right in with your pasta, or just place atop individual servings. 

This recipe makes a LOT of sauce, so I like to keep the pasta and sauce separate as it works better for leftovers that way.  

If you are feeding a crowd, this quantity of sauce would  probably cover about two 16 oz. boxes of pasta.

If you like, you can slice up a grilled Chicken Breast and toss with the pasta and sauce.  Be sure to top with additional Parmesan Cheese, too!

Maybe some Bruschetta and crusty bread on the side?

We ate this last night, and we are having leftovers again tonight.  I can hardly stand the wait!

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