Slice of gluten-free rosemary focaccia on a plate, golden brown on top with melted Parmesan cheese.

Gluten-Free Rosemary Focaccia

Here’s another recipe from Gluten-Free Quick & Easy. I had some of Carol’s Yeast Bread Mix left over from the dinner rolls I made a couple of weeks ago, so I decided to try another yeast bread recipe.

Focaccia is a type of flatbread, almost like a thick pizza crust. I topped this one with Parmesan cheese and rosemary, but you can try any seasonings and/or any cheese you like.

This is a very flavorful bread and is good dipped in olive oil. It can be sliced in half for sandwiches or used for a thick-crust pizza.

Bread Ingredients:

  • 1 tablespoon active dry yeast
  • 2 cups Carol’s Yeast Bread Mix
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 2/3 cup warm (110 degrees F) 1% milk (cow’s, rice, soy, potato or nut – I used almond)
  • 2 tablespoons olive oil
  • 1 teaspoon cider vinegar

Topping:

  • 2 tablespoons olive oil
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon kosher or coarse sea salt, or to taste
  • 2 tablespoons grated Parmesan cheese

Instructions:

Combine all the bread ingredients in a food processor (I used a large spoon and it worked just fine.) Process the ingredients until they are thoroughly blended. The dough will be soft and sticky.

Gluten-free focaccia dough in white mixing bowl with spoon.

The dough was very soft and sticky.

Transfer the dough to a 7 x 11-inch nonstick cake pan that is generously greased with olive oil. Using a wet spatula, spread the dough evenly in the pan.

Gluten-free focaccia dough spread out in the bottom of a non-stick cake pan.

The dough covered the bottom of the cake pan and was about 1/2-inch thick.

Cover the dough loosely with foil and let it rise in a warm place (75 to 80 degrees F) 45 to 50 minutes, or until the dough is about ½ inch below the top of the pan. The dough will rise further during baking.

Rosemary focaccia dough in baking pan, puffed up about 1.5 inches.

My dough didn’t rise very much – I think it wasn’t warm enough in my kitchen.

Preheat the oven to 375 degrees F. For the topping, drizzle the oil over the dough and tilt the pan to distribute evenly. Sprinkle evenly with the rosemary and salt.

Bake 30 to 35 minutes, or until the crust is golden brown and clicks when tapped with a spoon. Cover the bread with foil if the top browns too quickly. Remove from the oven and immediately sprinkle with the Parmesan cheese. Let cool in the pan 10 minutes, then cut into 10 slices. Serve warm or at room temperature.

Baked rosemary focaccia in baking pan covered with grated Parmesan cheese.

I took the focaccia out of the oven after 25 minutes, put the cheese on and cooked it for five more minutes. I used more than two tablespoons of cheese, I think.

 

Milo graphic

Milo says….

There is no sense in doing a lot of barking if you don’t really have anything to say.

Two dinner rolls on a small plate, one is split open with butter melting on it.

Gluten-Free Yeast Dinner Rolls

Today’s recipe is from Carol Fenster’s Gluten-Free Quick & Easy cookbook. Her gluten-free yeast bread mix makes about 12 3/4 cups of flour mix, enough for four or five recipes. It can be stored in a dry, dark place for a few months in a sealed container.

These rolls were amazing – especially fresh out of the oven while still warm. I also enjoyed the leftover ones warmed up in the toaster oven. They were not gummy on inside like a lot of gluten-free breads.

The recipe calls for guar gum, in addition to xanthan gum. I didn’t have any guar gum, so I put in two extra teaspoons of xanthan gum. It called for four teaspoons of guar gum, but I was afraid four extra teaspoons of xanthan gum would make the rolls too gummy on the inside.

Carol Fenster recommends mixing the dough in a food processor. My food processor isn’t big enough to do this, so I used a large spoon to mix everything and it worked just fine.

I definitely recommend these rolls to all my friends with celiac disease. When fresh and warm they are one of the closest gluten-free options I have found to “real” bread.

Start by making a batch of Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Next, make Carol’s Yeast Bread Mix:

  • 8 cups potato starch
  • 4 cups Carol’s Sorghum Flour blend
  • 8 tablespoons cane sugar
  • 8 teaspoons xanthan gum
  • 6 teaspoons table salt
  • 4 teaspoons guar gum (I substituted 2 teaspoons of xanthan gum)

Whisk or sift all ingredients together until thoroughly combined. Or you can put it in a container with a tight-fitting lid and shake it for 2 or 3 minutes until combined. Store unused mix in a dark, dry place in a covered container.

Brown mixing bowl almost full of flour mix with whisk.

Carol’s yeast bread mix makes a lot of flour mix that you can store for future use.

Dinner Rolls

Ingredients:

  • 2/3 cup warm (110 degree F) 1% milk (cow’s, rice, soy, potato or nut)
  • 1 envelop (2 1/4 teaspoons) active dry yeast
  • 3 large egg whites (1/2 cup), at room temperature
  • 1/4 cup (1/2 stick) unsalted butter or buttery spread, Earth Balance, Soy Garden, melted, or canola oil
  • 1 teaspoon cider vinegar
  • 3 cups Carol’s Yeast Bread Mix (see recipe above)
  • Oil or butter, for brushing after baking (optional)

Instructions:

Generously grease a 7 x 11-inch nonstick (gray, not black) cake pan; set aside.

Place the warm milk in the bowl of a food processor. Add the yeast and let stand while measuring the other ingredients. (I combined them in a small mixing bowl and set aside).

Add the remaining ingredients to the food processor and process until thoroughly blended. (I mixed with a large spoon in a mixing bowl).

Gluten-free yeast bread dough in white mixing bowl with spoon stuck in it.

The dough is very sticky.

Using a 1 1/2-inch spring-action ice cream scoop, form 18 uniform-sized pieces of dough (I used a large spoon). With oiled or wet hands, shape each scoop into a smooth ball and arrange in three rows of six for a total of 18 balls. The balls will be close together. I got 14 balls, so I might have made them a tad large.

Baking tray with 14 balls of gluten-free yeast dough for rolls.

I wet my hands to smooth out each dough ball.

Cover the pan loosely with foil and let the dough rise in a warm place (75 to 80 degrees F) for 45 to 60 minutes, until level with the top of the pan.

Top of white refrigerator with foil-covered tray of dinner roll dough.

I covered the dough balls with foil and put them on top of the refrigerator to rise.

Baking tray with larger dough balls.

After sitting on the refrigerator for an hour, the dough balls had doubled in size.

Preheat oven to 375 degrees F. Bake 25 to 30 minutes, or until the rolls are lightly browned and firm to the touch. If the rolls brown too quickly, cover loosely with foil. Remove from the pan and let cool 10 minutes on wire rack. Brush with melted butter or oil for a glossier look, if desired. Serve warm.

Baked gluten-free dinner rolls on baking tray.

The rolls were a lovely golden brown when I took them out of the oven.

Close up shot of a few of the baked rolls on the tray.

Crispy on the outside fluffy on the inside!

The dough can be refrigerated overnight after rising, if you want to make them the day before.

Baked rolls can be frozen, then reheated in the microwave on low or in a toaster oven wrapped in foil.

Two dinner rolls on a small plate, one is split open with butter melting on it.

The rolls were fluffy inside without being sticky or gummy.

 

Milo graphic

Milo says….

If you can’t dance, do a happy hop!

 

 

 

A piece of gluten-free bread broken off of the loaf and placed on a small plate.

Gluten-Free Artisan Bread

Artisan is another word for hand-crafted, so I decided to mix this bread completely by hand without using any fancy gadgets. The original recipe from Gluten-Free-Bread.org had two different ways to make the bread and the complete instructions can be found here.  Below, I have just included the process that I actually used to make this bread. I didn’t make any changes to the recipe this time, amazingly.

The room was rather warm where I let the bread rise for 90 minutes, which may have contributed to the dough cracking across the top. I could have probably let it rise for less time, maybe 60 or 70 minutes.

Even though it wasn’t the most lovely loaf in the world, the bread turned out fluffy and moist on the inside, with a nice crust on the outside. If I make this recipe again, I will probably split it into two loaves because it makes so much.

Ingredients:

  • 2 cups brown rice flour
  • 1 1/2 cups sorghum flour
  • 3 cups tapioca flour
  • 2 tablespoons yeast
  • 1 tablespoon kosher salt (increase or decrease to taste)
  • 2 tablespoons xanthan gum
  • 2 2/3 cups lukewarm water
  • 4 large eggs, whisked together
  • 1/3 cup neutral-flavored oil or 1/3 cup olive oil
  • 2 tablespoons honey, corn syrup or sugar (I used honey)

Instructions:

All ingredients should be at room temperature before starting (except the warm water).

Whisk together the flours, yeast, salt and xanthan gum in a large bowl or the mixing bowl of your stand mixer (a stainless steel metal mixing bowl is fine).

Brown mixing bowl with dry ingredients mixed inside.

The flours and other dry ingredients mixed together.

In a small bowl, combine the oil, honey and water and set it aside.

Large measuring cup containing warm water, oil and honey stirred together.

The oil, warm water and honey are mixed together before adding to the flour mixture.

Stirred eggs and whisk in a glass measuring cup.

Four eggs whisked together are added to the flour mixture, then the rest of the wet ingredients.

Add the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. I stirred it by hand with a wooden spoon, so I had to pour some, then stir – good arm exercise!

Continue to stir while you pour in another 1/3 of the liquid; the dough will start to come together and become very thick and sticky.

NOTE: You can use your stand mixer for these steps with your bread hook rather than stirring the dough ingredients by hand.

Add the final 1/3 of liquid and stir until the dough is nice and smooth.

Place the dough on a piece of parchment paper.

Blob of mixed dough placed on parchment paper.

Mixed dough placed on parchment paper.

Use wet hands to smooth out the surface of the dough and shape it as desired. DO NOT KNEAD. This may take dipping your hands in the water a few times…to get a nice shape. Gently smooth it out with wet hands into the shape you want.

Dough has been formed into a smooth, round shape.

Smooth the dough into the shape you want with wet hands.

Cover the dough loosely with plastic wrap. I sprayed the wrap with olive oil cooking spray to prevent it from sticking to the dough.

Ball of bread dough on parchment paper with plastic wrap over the top.

Loosely cover dough with plastic wrap and let sit for 90 minutes.

Allow it to rest on the counter for about 90 minutes. If your kitchen is very warm you may only need about 75 minutes.

The dough may not have grown much while resting, but it will seem a little bit puffier. Use a serrated knife to design the top of your bread.

Blob of dough sitting on parchment paper with cracks all across the top.

After sitting covered for 90 minutes, the dough had grown a lot and had cracks across the top.

Bake it on a stone or cookie sheet. Preheat the oven to 450 degrees F. Place the parchment paper with the dough on the stone or cookie sheet. Place a pan (not glass) of hot water under the baking stone or sheet at least 4 inches away. Bake for 30 minutes.

Baked gluten-free artisan bread on parchment paper and baking tray, brown and crispy on top.

Gluten-free bread after baking.

ALLOW THE BREAD TO COOL COMPLETELY before eating. This is important, otherwise, the center may seem gummy.

A big THANK YOU to Gluten-Free-Bread.org for this wonderful recipe!

Milo graphic

Milo says….

Maizy says I have restless TAIL syndrome. I can’t help it – my tail is so HAPPY it just has to DANCE!

Half of a gluten-free pizza with regular cheese on pan, lots of toppings.

Gluten-free Pizza Crust

I have to confess pizza isn’t my favorite food. I worked at a pizza restaurant when I was in college and I think I got my fill of it back then. After I was diagnosed with celiac disease, I didn’t eat pizza for a long time and didn’t really miss it. I’ve tried a few of the gluten-free frozen pizza’s and they aren’t bad, but just aren’t the same as a fresh pizza.

So, last weekend I made two pizzas using this recipe for the pizza crust. The recipe is from Carol Fenster’s website. I made two of them because I wanted to try one using Daiya dairy-free cheese, since I’m trying to avoid dairy.

The crust turned out ok, although I patted it out a bit too thin. I took it out of the oven after 15 minutes and it was perfect on the edges but still doughy in the middle, so I put it back in for another 5 minutes. Then the edge was a little too crispy. If I ever make this again I will make the crust a little thicker and cook it about 12-15 minutes, instead of 10 minutes, before putting the toppings on.

The non-diary cheese wasn’t very good. I used a little cheddar on the bottom and some mozzarella on the top. The cheddar melted too much – very runny – and tasted like Velvetta (which I don’t like at all.) The mozzarella hardly melted at all and had very little taste. It just wasn’t what I thought of as “Pizza.”

For the other toppings, I used gluten-free sausage, onions, mushrooms, and black olives. I used a can of drained and chopped stewed tomatoes instead of pizza sauce. The pizza with the regular cheese was very good, although the crust was a tad thin for the amount of toppings I put on it. I’ve decided if I have to have pizza, I’ll just use regular cheese and deal with the consequences. For me, pizza is about the cheese.

Ingredients:

  • 3/4 cup warm milk (110°) or non-dairy liquid
  • 1 tablespoon active dry yeast
  • 2 teaspoons sugar
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon Italian herb seasoning (I used oregano, basil and a little garlic powder)
  • 1 tablespoon olive oil
  • 2 teaspoons cider vinegar
  • Rice flour for sprinkling
  • Shortening for greasing pan (I used olive oil cooking spray)

Instructions:

Preheat oven to 425°F. In small bowl, dissolve yeast and sugar in milk. In medium bowl, beat flours, xanthan gum, salt, and seasoning on low speed. Add yeast-mixture, oil, and vinegar and beat until blended, about 30 seconds. Dough will be soft.

Pizza dough in bowl.

I made a double batch of dough for two pizzas.

Put dough on lightly greased 12-inch nonstick pizza pan and liberally sprinkle with white rice flour to prevent sticking to your hands. Make edges thicker to hold toppings.

Bake crust 10 minutes on bottom oven rack.

Gluten-free pizza crust in pan after cooking for 10 minutes - ready to put on the toppings.

Pizza crust after cooking for 10 minutes.

Remove from oven. Spread crust with sauce and your choice of toppings.

Pizza crust with toppings added and Daiya cheese - ready to cook.

With toppings and Daiya cheese, ready to cook.

Bake on middle rack another 15 to 20 minutes, or until top is nicely browned.

Cooked pizza with Daiy cheese.

Cooked pizza with Daiya cheese.

Remove from oven, cool 5 minutes, then cut and serve immediately.

Two slices of gluten-free pizza with Daiya cheese on a plate.

Two slices of the pizza with Daiya cheese.

Pizza slice turned up so the bottom of the crust shows.

Here’s what the bottom of the crust looked like. I cooked 5 minutes longer after this photo.

The featured image at the top of the page is the pizza with the regular cheese. I put more toppings on it than the Daiya one.

Milo graphic

Milo says….

There is an evil BIRD stalking me! Maizy calls it “Grackle” and it sits on the windowsill looking in at me – and squawks! I barked at it ALL day today, but it wouldn’t go away. Then I stared at it for a long time. Yes, I’m sure it’s a DEVIL bird!