Life is busy, hectic, crazy, but life is wonderful!
This last week or so has been just as crazy as ever and I thought I would share a little of the goings on…
My friend Maggie wanted to learn how to make gluten free baguette, the one that I had shared with her on earlier occasions. So we set a time for another cooking lesson, this time in my kitchen. I made everything ready, typed up the recipe and had it duly checked by my live-in-editor, Gary, and with all the ingredients and equipment set out on the bench – we were ready…
Maggie arrived and we got to work, or should I say, she got to work… When I teach someone to make something, I always let them do the work, that way they get to know what needs to happen, and how things feel as they work through the recipe. That being said, I guide them along the way.
- 280 g rice flour
- 110 g tapioca flour
- 3 tsp xanthum gum
- 1½ tsp salt
- 1 tbsp sugar
- 1 tbsp dry yeast
- 400 ml lukewarm water
- 1½ tbsp olive oil
- 2 egg whites lightly beaten
- 1 tsp vinegar
- Canola spray to grease the pans
Using a stand mixer, blend the rice flour, tapioca flour, sugar, yeast, xanthum gum and salt on low speed to combine
Add the water, olive oil, egg whites and vinegar to the dry ingredients.
With the mixer on high, beat the mixture for 3 minutes.
Spoon the dough into French baguette pans that have been sprayed with canola oil. Smooth the top with a wet spatula.
Lay out a piece of plastic wrap and lightly spray with canola oil. Place this lightly (oiled side down), over the dough, and set to rise in a warm place until doubled in size.
Preheat oven to 200˚C.
Bake for 45 minutes.
Remove from the pans and allow to cool on a wire rack.
- The mixture is quite sticky, and I find that the best way to get it into your baking pans is to use a plastic spatula. I have a jug of warm water on the side and dip the spatula into the water each time, this stops the dough from sticking to the spatula. The dough rises quite fast and will at least double in size.
- Adapted from http://blog.kitchenwaredirect.com.au (Gluten-Free Recipes; French Bread by Katherine Cortes).
- Updated 15 April 2018. I was making this recipe one day recently and thought of reducing the quantities of sugar and yeast (the original recipe had 1 1/2 tbsp of each in it). I also wanted to try and simplify the method, so instead of adding the yeast and sugar to the warm water, I added the yeast and sugar in with the dry ingredients. The water was added with the wet ingredients and it works just as well.
With the dough made, we sat down for a cuppa, some cake and a chat while the yeast did it’s thing and the loaves puffed up. The oven was turned on and heated up, and then the bread went in… Maggie was very excited. I had made some baguettes earlier, so while the bread cooked, I took out some home-made hunter sausage, my home-made camembert, and homemade chilli jam and we stood around slicing up the baguette, spreading it with butter and chilli jam and then topping it with pieces of sausage and cheese – a wonderful, simple and delicious lunch, as we waited for Maggie’s bread to cook. Excited with how easy the bread was to make and how delicious it was, Maggie could not wait to show it to, and share it with her husband.
Later in the week, I was sitting down after a busy day, and when I picked up my phone, I noticed a missed call and message – Coltish Pork had a couple of pieces of loin and wanted to know if I would like it – herein lies a story for another blog. But from the conversations that ensued, it was decided that I should meet Maggie at the Sale Farmer’s Market early the following morning. This is where I met Jan, a friend of Maggie’s, from Alloway Olives.
I quickly decided to buy a bottle of her wonderful olive oil with an idea of how I was going to use it – A freshly baked baguette, some of this deliciously fresh olive oil, and some of my home cured olives would make for a wonderful relaxing end to the day with my husband, Gary, as we enjoyed a nice glass of wine.
Until next time…