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One thing I've done for sensible gluten free friends -- these most likely have a mild wheat intolerance, is make apple crisp with oatmeal and oat flour for the topping. This isn't truly gluten free but works for wheat allergies. I've also made cheesecake with cornmeal thickener and cornmeal pastry crusts; and Southern cornbread. Spoonbread would also be gluten free.
I basically don't like gluten-free flour with xanthem gum. If someone wants to go gluten free why all this effort to get fake flour baking? They should change their diet completely and eat rice and beans with corn tortillas, and Southern spoonbread, and baked apples stuffed with raisins. Or Southern Chinese food with nary a wheat kernel in site.I made pumpkin muffins with maple syrup. This was made for a Vegan friend and I didn't bother tasting any before I gave it to her. I used 1/4 cup maple syrup instead of 1/4 cup honey so its probably much less sweet. Vegans think of honey as an animal product and prefer to avoid it so I used maple syrup instead.
This friend has romantic notions of the health benefits of gluten-free baked goods, however she isn't allergic or intolerant so I don't bother getting gluten-free flour for her. If she really wants gluten free bread or cookies, she can bake them herself.Most of the farmers' markets are closing up for the season. Some of them will have a few days open near Thanksgiving. There are a couple who will stay open year round, but all the ones I know about are out doors. I've bought several kinds of apples already but will probably buy a half bushel at the last farmers' market on November 11th.
An indoor farmers market should not be much more dangerous than a grocery store.I just got some organic dark rye flour at the Coop yesterday, about 2 lbs so I can do some experiments over the winter. Any suggestions for very easy bread recipes? Are there other things I should try? KAF was promoting a chocolate cake that looked tasty.
Any advice on rye flour in general?Thanks for the recommendations. I remember the buttermilk bread from several months ago. I thought it used too much maple syrup to be worth trying as I was hoarding my maple syrup then.
I went to a neighborhood parade and gave out my candy there. A lot of it went to the Band Kids from the local high school who came to provide live music during the costume judging contest. This is the first time in years that I wasn't trying to give out candy. I normally don't get too many people, maybe 5 or 6 groups of a couple kids.
Chocomouse -- I now have three quarts of your maple syrup! Will it keep indefinitely unopened? Should I keep it in the basement which is relatively cooler than upstairs. I'm looking forward to trying more recipes using maple syrup now that I have plenty. I was saving my maple syrup for oatmeal and pancakes and frosting where the flavor would stand out.
I like the idea of the "spianatoia" and am so glad that you found a use for yours instead of just leaving it in storage. I didn't get one for myself because it looked like it would be hard to wash and store. I normally knead on my largest plastic cutting board for a loaf of bread, and on the plastic sheets made for rolling out pie crust for larger amounts. This gives me a clean surface to knead but they do tend to move around the counter top.
The Rosetta rolls look lovely! I love the way that you move them from one container to another to monitor the rise.
I did whole wheat pumpkin yeast bread on Saturday/Sunday. I started with the recipe I used last year at this and started playing around with it. I started out wanting to use up one cup of pumpkin puree, and about 4 cups of whole wheat flour. I had a tiny preferment -- 1/4 cup water and flour and some yeast, I did a tangzhong 1/2 cup water and 3 tablespoons flour. I also had one cup pumpkin puree and one egg as the liquid. I mixed 1 teaspoon of salt, 1/2 teaspoon ginger two tablespoons of potato flour into 1 cup of whole wheat flour and beated it in. Then I just kept on mixing in flour until it was a reasonable consistency. I let this sit a while and then started kneading it on an oiled board. I put more oil until I had 2 tablespoons in the dough. I let it rise and then rolled it out, sprinkled 1 teaspoon of cinnamon and 1/2 teaspoon of allspice on the dough and rolled it up. I put this in my large loaf pan. I let this rise overnight and but it in the dutch oven and baked 1t 350 degrees for 50 minutes until it reached 190 degrees.
I sent half the bread off to a diabetic friend -- which is why there is no added sweetener.
The bread had a pretty subtle spiral and a good texture. Its all right but I wished I had made pumpkin cream cheese to go with it. It lacks pizzaz. But it was nice making a loaf of bread without following a strict recipe.Hi Dachshundlady; Its been a while. I LOVE walnuts ben tend not to use them in dishes for a group as tree nuts are one of the most common allergies. I've done raisins in apple scones and apple pie and liked it.
How are the little doggies coming along? Do you still have them?The Tuscan Coffee Cake is excellent! There is a sugar glaze and its full of dried fruit so its sweet without being over powering. Its great eating alone or with butter. I think Jelly might be gilding the lily becaused of all the dried fruit. I liked a little butter spread on it. It sliced very nicely and the fruit was well distributed instead of migrating to the bottom as might have happened with a weaker dough.
I left the butter out of the dough to start with, and then used it on the kneading board as I kneaded the dough. This prevented the dough from sticking without needing to add more flour. The recipe warned that the slack dough would be hard to handled but I didn't have any trouble. I did use disposable plastic gloves just in case.
I don't think this dough would work well as written with all whole wheat flour because of the dried fruits and nuts. I'd like to try it with all whole wheat and just 1 cup apricots and make it into a braid like a round challah, or like a chopped challah. The sugar glaze turned out well but a little messy. I had a pan underneath to catch the spills. The glaze is more elegant than putting on an icing after baking.I baked my Tuscan coffee cake. It is rather uneven, I patted the dough into the pan as best I could but it was too soft to form into a smooth ball. The sugar glaze is very interesting and flakey. I am letting it completely cool before cutting.
The Tuscan Coffee Cake recipe looked so interesting that I am making it now. I did the overnight starter only I used 1/2 tsp of yeast instead of 1/16 tsp. Is there a reason for such a small amount of yeast for the starter? I also left out the extra 2 tsp of yeast that the recipe asked for in the dough. I am making several other minor changes like 2/3 cup milk instead of water.
Aaron;
what would happen if you baked the bread in some sort of covered container? Like a turkey roaster that wouldn't have enough thermal mass to make a difference but would keep the hot air from blowing directly across the bread. I'm too lazy to do that experiment on my own and I don't have convection oven. I've had good luck with cloches and dutch ovens but I haven't tried anything like a relatively light weight roasting pan.Its cold here today and yesterday. Mid 60's just perfect for baking. I did pumpkin scones on Sunday. They were okay but a little boring since I didn't put cranberries or dates or any other fruit in them. I was thinking that I might want to eat them as an accompaniment for chili or soup so went on the plain side. It isn't bad but would be improved by lots of cream cheese.
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