I was recently involved in a small catering job at the arts café, community hub and garden for the community where I volunteer. My role was simple, sandwich fillings, jams, pickles, shopping, homemade weed pies (including the gluten free pastry) etc. Then there was the making of the sandwiches, plating of all the food, with the help of my fellow volunteer, Shirley, who had made the slices and scones for the event.
While the food was being served, I opted to stay in the kitchen and clean up. Of course, cleaning up means doing the dishes, and with only a half sized dishwasher on site, I opted to hand wash everything. As I mentioned above, this is also an arts café and one of the very talented artists, Peter Alan Cummings, wandered in for a chat. Seeing me doing the dishes, he asked for a tea towel and proceeded to dry the dishes as I washed. Peter and I often take time to chat in the café or garden at Segue, and on this occasion, the conversation turned to French artist Émile Gallé (8 May 1846 – 23 September 1904). Continue reading →
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The last seven or eight months have been very full on, and I feel as if I have lost control of my goals and dreams…
So it’s time to change all of that and pull myself back on track. Time to become a little more routined and diligent, to pursue my dreams and be the person that I want to be… Continue reading →
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I make all of my gluten free bread, have done for some years now. For a light white bread this is quick and easy, delicious, and versatile, making great bread rolls, loaves, baguettes and foccacias, toast, crostini and bruschetta. However, while it is a bread, it is a batter mix, not a dough mix, so you need to be wary when deciding how to bake it. I have given instructions for baguettes, if you want to prepare a loaf, you can line a loaf tin and bake in the tin – if your tins are non-stick, just spray with canola oil. For a more rustic loaf, spread thickly on a lined tray or in a lined slice tin, or similar. If you would like something with seeds etc, try my Gluten Free Bread with Seeds.
Category:
Breads & Doughs
Style:
Gluten Free
Quantity: 2 baguettes
Author: sbaskitchen
-
280
g
rice flour
-
110
g
tapioca flour
-
3
tsp
xanthan gum
-
1½
tsp
salt
-
2
tsp
sugar
-
3
tsp
dry yeast
-
340
ml
lukewarm water
-
1½
tbsp
olive oil
-
2
egg whites
-
1
tsp
vinegar
-
Canola spray,
to grease the pans
-
Extra
olive oil,
to finish
-
Line the baguette pans with baking paper, folding the ends to enclose and prevent spillage.
-
Using a stand mixer, blend the flours, sugar, yeast, xanthan 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 (Kenwood speed 4-5), beat the mixture for 3 minutes. (The mixture will be a smooth batter, not a dough.)
-
Using a wetted spoon, spoon the dough/batter into the lined French baguette pans. Smooth the top with a wet spatula.
-
Drizzle over a little olive and, using a flexible spatula, carefully coat the top of the baguette with the oil.
-
Preheat oven to 200˚C.
-
Set the baguettes to rise in a warm place until doubled in size.
-
Bake for 35 minutes in preheated oven.
-
Remove the baguettes from the trays and place directly onto the oven rack and continue to bake for an additional 10 minutes.
-
Remove from the oven and allow to cool completely on a wire rack.
- I use a Thai white rice flour and tapioca flour, they are a very fine flour and they are also inexpensive. Generally available in most Asian grocers.
- The mixture is quite sticky, and I find that the best way to get it into your baking pans is to use a wetted spoon or plastic plastic spatula. I have a jug of warm water on the side and dip the spoon into the water each time, this stops the dough from sticking to the spoon. The dough rises quite fast and will at least double in size.
- Allow the bread to cool completely before cutting. In fact, if you can wait, it's best cut the following day. If you can't wait, when it is at room temp, refrigerate the loaf for an hour or so, It makes it much easier to slice.
- Remember, the mixture for this bread is not so much a dough, as a batter.
- If you don't have a good stand mixer, don't be tempted to use a hand held mixer, it is best to hand mix the batter using a large spoon. While it won't give such a smooth batter, the baked result is just the same.
- I also use this batter to make a gluten free style focaccia. I just spread the batter 1.5 - 2.5 cm (1/2 - 1 inch) thick onto a baking paper lined baking tray, oil the top of the batter, and once it has risen, poke in sprigs of rosemary, pieces of Queso Blanco (you could use ricotta, feta or such), and sprinkle with pure salt flakes.
- Last updated: 4 January 2025
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Bon appétit!
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We have recently endured a spate of heavy frosts, and for us it was very cold – minus 7.6 celsius etc. The first morning I got up and wandered down to the vegie patch, before heading into the garden for the community in Stratford. As I worked in the garden there I was kicking myself for not having got up earlier and taken photos of the beauty that a frost creates. I know that it also causes devastation, but all I saw was beauty. Continue reading →
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This week I held a one-on-one cooking class for a wonderful new friend, and fellow volunteer from the Garden for the Community at Stratford, Maggie. She wanted to learn how to make my gluten free Weed Pies – I continue to be fascinated how popular these pies are. I did a blog on them last year and whenever I serve them up they are a hit – they have been served at lunches, morning teas, even the opening of the local Stratford Shakespeare Festival a couple of months ago! Continue reading →
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