This year for the fair I decided to tackle the holy grail of gluten free recipes: yeast bread!
Making yeast bread work when it comes to gluten free is an inherent challenge. Part of what makes wheat bread distinctive is the interaction of gas-making yeast and the matrix created by gluten. A gluten free yeast bread needs to replace this function. Since the need to replace taste and textural components also exists, the challenge becomes a compounded equation.
The yeast bread I submitted this year is Goat Cheese and Green Onion Bread. In all honesty, I'd give the submitted 1/2 loaf a personal score of 85%. Perhaps I'll still place; we'll see. But I'm not ready to give up on this recipe. It has some great qualities: the texture is very exciting! It does, however, need a better crust and better shape. Oh, did I mention that the taste is pretty killer already?
The yeast bread I submitted this year is Goat Cheese and Green Onion Bread. In all honesty, I'd give the submitted 1/2 loaf a personal score of 85%. Perhaps I'll still place; we'll see. But I'm not ready to give up on this recipe. It has some great qualities: the texture is very exciting! It does, however, need a better crust and better shape. Oh, did I mention that the taste is pretty killer already?
Goat Cheese & Green Onion GF Yeast Bread
The other recipe I submitted today was just for fun. I've had this killer coffeecake recipe for a couple years now. It was one of my first adaptations when I went gluten free. Since then I've switched from primarily using flour mixes to simply wanting the recipe--give me deets! Even if it means a couple tablespoons here and there of different kinds of flour. As a result, this year I updated the recipe to actually be specific. Since every flour blend differs, you get more consistent results this way.
Coffeecake Style Blueberry Loaf
Drizzle on some vanilla glaze, grab a cup of coffee and yum. Or even more decadent, toast a slice up in a hot skillet with a little bit of butter. (The bread is too crumbly for a toaster, so use a pan to make that crispness.)
Moisture balance is critical with any gluten free bread. Too little and you're actually baking equipment for street hockey. Too much and the loaf slops over the edge of the pan, all over your freshly-cleaned oven (Yes, I do have personal experience with one--sure, a catch pan would be smart but you know how things go some days). So in this recipe my secret weapon is a combination of fruits: 1/2 dried blueberries with 1/2 fresh. This keeps the texture perfect.
And yes! Both recipes in their completed form will be in the cookbook. Thanks to friends, loved ones and others I'm re-focusing on getting the first version ready for this fall. If you see random Facebook and blog posts between midnight and 6 am you'll know what I'm up working on!
Wishing you Gluten Free Joy!
Heidi Sue
And yes! Both recipes in their completed form will be in the cookbook. Thanks to friends, loved ones and others I'm re-focusing on getting the first version ready for this fall. If you see random Facebook and blog posts between midnight and 6 am you'll know what I'm up working on!
Wishing you Gluten Free Joy!
Heidi Sue