We all know the saying ‘a man cannot live on bread alone’. With as true as this adage is to those of us who know its source, there are many in this beautiful world of ours who are denied the enjoyment of bread every day. I speak of those who suffer from Celiac disease or who are gluten intolerant. For them, bread is like poison, and it begins to work its evil mischief within minutes of consumption.
Now one might ask why a writer would be blogging about something like Celiac disease. I could respond by saying I just felt like it, but in truth, this blog is a promise kept to a lovely young woman I had the joy of meeting through twitter. This young woman suffers from Celiac disease, and though I do not bear the burden of the affliction myself, I have a deep love for a sister who does. When I made the connection with this young woman on twitter and discovered she longed for yummy, squishy bread that was safe to eat, I knew I had to share a few of my secrets I had uncovered over the years.
Ever since I was a little girl, I have had a love affair with cooking. I used to sit and watch cooking shows on PBS (mainly Julia Child) before there was anything called cable TV. For me, there was something magical about taking a host of ingredients, putting them together in a bowl, mixing them up, and turning them into something completely unique and delicious. I savored every culinary victory, and I learned from every mishap or mistake. In my family, bread has always been an integral part of every meal. There was hardly ever a meal without it. For me, making something delectable for my family was the greatest way for me to say ‘I love you’, so with bread being our favorite side dish, I was determined to be its master.
I pulled out all the stops and purchased a master baker’s instruction book. I learned about texture and how to impact the crumb. I studied sour doughs and sponges, and the chemistry behind the breads of the world. I was elated with my artisan breads, paninis, baguettes, and sweet rolls, but just as I was ready to crown myself an amateur master, I began to notice something. Every time my sister ate one of my creations, within 15 minutes or so of consumption, she would be racing to the bathroom with horrible, gut wrenching pain. It never failed.
She had never had a problem with bread before when we were growing up, but in her adult years, my sister became gluten intolerant. It was rare for it to strike in later years, but strike it did. She could no longer eat the foods that had been her favorites. They were now a poison to her system. We bought her all of the gluten free foods we could find here in the mountains, and with their high prices came the let down and disappointment that comes with eating hardtack and cardboard. The gluten free bread we could find was awful and hard as a stone. I think she cried the first time she ate it.
I laid my bread books aside, and took on a new mission of love. I would learn everything I could about baking gluten free and give my beloved sister bouncy safe bread she could love again. It wasn’t enough for it to be safe. It had to be fun to eat with a yummy fun texture. Oh the failures I went through and the thousands of hours of reading I did to find out where I went wrong. I cried and prayed and tried again so many times, I lost count. I thought I would never get it, until one day……SUCCESS!!!!
It has been many years since I first began my journey down the gluten free baking road. My failures have helped others I have met along the way, and I hope to eventually write a cookbook of some of my best recipes……the ones that have passed the test of tricking others who have no idea they are eating gluten free breads. In honor of my twitter friend, I am sharing two of my gluten free recipes – my squishy buns recipe and my pumpkin gingerbread muffins. Enjoy!
For sources on some of the hard to find or specialty items, I am providing source links for convenience. I always comparison shop so feel free to do the same. The links just make it easier to identify products and places to find them.
Pre-heat the oven to 350 degrees
Prepare a regular large cookie sheet by placing a sheet of parchment paper over the entire length of it. ** Don’t use air bake cookie sheets. Don’t even go there. Smack your hand away and just say no. If you use them, you will end up with gummy buns. Been there. Done that. Mistake 358. Don’t cover the cookie sheet with aluminum foil. Mistake 273. Don’t use Pam cooking spray. Mistake 194. The best buns cook on a plain sheet of parchment on a plain Jane cookie sheet.
3 Slightly rounded cups of Featherlight Rice Flour Mix (Authentic Foods)
2 teaspoons xanthum gum
1/4 teaspoon ascorbic acid (Excalibur Foods) – This doesn’t go bad and a little goes a long way.
1/4 teaspoon ginger
NOTE: The ginger and the ascorbic acid replace dough enhancer and are more effective. They also don’t contain hidden soy, which dough enhancer does.
2 envelopes of Knox unflavored gelatin (or 2 teaspoons) (Amazon)
1 Tablespoon baking powder
1 teaspoon salt
7 Tablespoons white sugar
2 1/2 teaspoons Rapid Rise yeast granules
1/4 cup canola oil
2 cups warm water (Should be the temperature required by the brand of yeast you are using)
(Makes about 12 buns give or take)
In a large mixer, combine together all dry ingredients including yeast. With the mixer on low, add the eggs and oil. Slowly add the warm water to the flour/oil/egg mixture. At first, the flour mixture will form a ball and pull away from the sides of the bowl. As you continue to add water, the mixture will once again begin to stick to the sides of the bowl. You want this to happen. Once the water has been added completely to the mixture, stop the mixer, scrape the bowl, and then turn the mixer on high and mix for 3 minutes straight. Don’t skimp on the time. This three minutes does a few things. It adds air to the dough, which adds fluffiness. It also ensures the xanthum gum is well distributed throughout the dough which is important since the xanthum gum acts as a substitute for the gluten in making a tender piece of bread.
Check the consistency of the dough. The batter will be sticky. Remember, this is nothing like making regular bread dough. The sooner you accept that, the sooner you too will reach success. The batter/dough should be like a thick, heavy cake batter. If it is watery or runny in any way, add an 1/8 of cup of the Featherlight flour at a time to the mixture and beat it until the proper consistency is reached. Wet a scraper with warm water and scrape the sides of the bowl. The batter should look like the batter in the photo below.
Once the batter is the right consistency, you are ready to form the buns. I have tried every way to form this dough, and so far, the following method is the best and easiest way to go. Its messy but effective. Any other way, and you will wear the sticky dough from head to toe. Turn on the hot water to a trickle. You will need it while you are forming the buns. Wet your hands completely, front and back. Grab a handful of dough and form a ball, using the moisture in your hands to smooth the lumps. Try not to make the balls too big. They will rise in the oven. Trust me on this. The size in the picture below is a great size for sandwich buns or hamburger buns. I have small hands so you get an idea of the size.
Place the completed ball of bun on the parchment and completely rinse any remnant of dough from your hands. This is important. Otherwise the next bun will stick to your hands. If it starts to stick, rinse your hand under the water. Form another bun, and repeat. Try to keep your hands as clean as possible in between buns by rinsing off residue of the dough of the previous bun. You can make sandwich buns, hoagie rolls, or hot dog buns with this batter. It just depends on the shape. When the last bun is formed, scramble an egg in a bowl and brush the egg gently over the buns.
This egg wash will help provide a beautiful golden brown color on the finished buns. Let the buns rise for 20 – 25 minutes on the counter before baking. Place the buns in the oven and bake for 18 – 20 minutes or until a nice golden brown. Remove the buns and allow them to cool completely on a rack before trying to cut into them.
Variations: It can be fun to liven up this bread by adding herbs and spices to the dry ingredients. A few tablespoons of Parmesans cheese with Italian herbs can be a great addition to spaghetti night. Just decrease the sugar to 3 Tablespoons. Otherwise the sweetness will overpower the savory. Experiment with other herb blends at leisure.
One of the great things about both these buns and the following muffins is that they both can be frozen successfully for long periods. To process, Cool completely, then simply wrap each bun/muffin in Glad Press and Seal and place the wrapped items in a Ziploc freezer bag. Put the bag in the freezer and remove the contents at will. By wrapping each one individually and then bagging them, you prevent them from getting frostbite in the freezer. To warm them up, take them out of the freezer, wrap them in a paper towel, and pop them in the microwave for 10 – 15 second intervals until they are warm and soft. Then enjoy. It is that easy.
Heavenly Pumpkin Gingerbread Muffins
Pre-heat oven to 350 degrees
Butter the cups of two regular size muffin tins
(makes 24 muffins)
2 Cups canned pumpkin
1 1/2 cups white sugar
1/2 cup brown sugar
8 Tablespoons butter, softened (real stuff no imitations – you sacrifice enough already)
1 Tablespoon Vanilla (real stuff no imitations – you sacrifice enough already)
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon xanthum gum
3 1/3 cups Featherlight Rice Flour Mix
2/3 cup of water
In a large mixer, combine the first 13 ingredients (up to the xanthum gum) and mix well. With the mixer on the lowest speed, begin adding flour 1/2 cup at a time. Do this very slowly. Flour will fly everywhere if you don’t. Between each addition of flour, add a little bit of the water. Again, do this slowly or you will wear it. Allow it to mix thoroughly between each submission. Once all of the flour and water has been added, turn off the mixer, scrape the sides, turn the mixer on high, and mix for 3 minutes. At the end of those three minutes, the batter should look like thick, fluffy cake batter like the photo below.