Graham Crackers

So my husband and I went camping a couple of weekends ago, and of course needed S'mores makins. We have a store nearby that sells delicious gluten free graham crackers, but they are darn expensive. Like almost a dollar per cracker. Since these crackers are not gold plated, I've decided I'd better make my own from now on.


The crackers I make are super tasty, and they look just like regular graham crackers! They are just a bit thicker (puffier) and I think have a softer, cakier texture than the glutenous store bought ones. I love them, and so does my husband! When you make these, you are welcome to sprinkle some cinnamon sugar on top or whatever!

These s'mores have chocolate, marshmallows, ice cream and peanut butter!
SO GOOD!!!

Gluten Free Graham Crackers

2 1/4 C Flour Mix
3/4 tsp Xanthan Gum
1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 C packed Brown Sugar
Pinch Salt

7 Tbsp cubed Butter (must be butter-no margarine, and must be cold)

3 Tbsp Honey
1 tsp Vanilla
3-4 Tbsp cold Water

Mix together the dry ingredients, and using your fingers, work the butter in. The butter should end up being about pea sized or a bit smaller, just as if you were making pie dough. Add the liquid ingredients, and mix until you have a ball of dough. The dough will seem dry, but if you think it is too dry, then you can add a bit more water, 1 Tbsp at a time. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least one hour, up to a day. This will allow the butter to chill, and the dough to absorb more moisture.

Preheat your oven to 325*.

Roll out the dough by placing it on a silpat or parchment paper the size of the baking sheet pan you will use. Lay plastic wrap over the top of the dough and roll it out to about 1/8"to 1/4". The plastic wrap over the dough will allow you to roll out the dough without sticking to your rolling pin. Try to roll the dough into a rectangle to fit your sheet pan.

Place the dough, still on the silpat or parchment paper, onto your baking sheet. Score the dough into squares with a plastic knife, so as to not cut through your silpat. If you want to add cinnamon sugar, now is the time to do so.

Bake your crackers for about 12-15 minutes, until they start turning a golden color. Once out of the oven and cooled a bit, break the crackers apart following your scored lines. Once cool, if you notice that they are still too soft, and you want them crunchier, you can put them back in the oven to toast a bit, similar to making biscotti. Watch them closely, so you don't burn them!

Voila! Graham Crackers!

Daring Bakers Challenge: Lavash Crackers

This month's challenge was hosted by Natalie of Gluten A Go Go and Shel of Musings From The Fishbowl.


It's been a long time since I have made lavash crackers (think culinary school-5 years ago), and I had forgotten how easy and tasty they are! I'm glad to have had a reason to make them again, for they shall surely become part of my regular menu! I have listed the recipe and directions below, and the cool thing about it is that they are already gluten free, so I didn't even have to make any changes! Score!!



I made mine with 2 separate toppings: half with cinnamon-sugar and half with kosher salt. We were also required to make a dip that had to be gluten free as well as vegan. I only made one dip, which is meant for the cinnamon crackers. Technically, it's not even a dip, it is an icing. I just whisked together about 1/2 cup of confectioner's sugar with a splash of soy milk and about a tsp of vanilla. Easy shmeezy!



One thing I recommend is to use 2 silpats to roll the dough between if you have them, as wax paper really stinks to peel off of the crackers. I try to avoid wax paper at almost all costs. Also, gluten free dough hardly rises with yeast, so don't expect it to double in size, like the recipe says. It will still work just fine :)




On to the directions....


Here's a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids...It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)...


The key to a crisp lavash is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.


Makes 1 sheet pan of crackers*


*1 1/2 cups (6.75 oz) gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings


1. In a mixing bowl, stir together the flour, salt, yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.


2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.


3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).


4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.


5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to pre-cut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.


6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Arepa BBQ Sandwich

During the summertime, my craving for BBQ sandwiches increases. This is my first summer eating gluten free, so it has been an adventure trying to convert all of my favorite recipes. I knew what I wanted, but was not feeling up to making sandwich buns. Enter the Arepa. This little puff of corn goodness is so easy to make, and is more than satisfactory in place of a bun. I used the same technique to make the Arepas that Shauna taught us, so I will not re-post a recipe for that, since she has done such a good job on it. The only change I made was instead of cooking them on a skillet or flat top first and then baking them in the oven, I just lightly oiled the outsides and popped them straight into the oven on a baking sheet. Super simple. I baked them for maybe 20 minutes...pretty much the time it took me to cook up the BBQ pork.

Arepa BBQ Sandwich

Technique for Arepas HERE

For the BBQ pork, I just took a pound or so of cubed pork and cooked it up with some sauteed onions, and added my favorite GF bottled BBQ sauce along with some salt, pepper and garlic powder for some extra spice. So easy! I then split the arepas with a thin knife and piled on the pork!! MMM, so tasty!

Daring Bakers Challenge: Danish Braid

This is my first month as a Daring Baker, and when I saw the challenge, I was more than a bit concerned. In fact, my first thought was 'Oh no! I can't make that'! But in fact I can, and I did! This month's challenge is hosted by Kelly of Sass and Veracity and Ben of What's Cookin.

The last time I made a laminated dough was when I worked at Restaurant Kevin Taylor in Denver as the assistant pastry chef back in 2004. That was pre-celiac days, and it was a long time ago. The last time I made specifically Danish dough was in pastry school in 2003. That was even longer ago! The only thing that saved me in this challenge is my professional training, and that I know the science behind this. It is a very technical and time consuming pastry to make, and each step must be followed perfectly or else you will end up emulsifying the butter into the dough and then it wont be flaky and tender. If that happens than whats the point in working so hard in the first place?

It is actually not as difficult as it seems, as long as you follow the rules and treat the dough very gently...it is gluten free! No gluten=easy tearing. Just treat it and braid it as you would if you were working with pie dough.

I changed my filling from the original recipe to go along with the fruit I had available in my kitchen, so you are welcome to do the same if you wish. Also, the changes I made to make this GF are in blue.

The one thing that I was a little bummed about was that it never really rose much. I proofed it in approx 90* temps for about 2 hours, and it didn't budge. That's gluten free bread for ya ;) Other than that, I am pleased as punch!

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients

For the dough (Detrempe)

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk
1/3 cup sugar

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1-1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

1- 2/3 cups Sylvan Border Farms GF All Purpose Flour

1- 2/3 cups Pamela's Wheat Free Bread Mix

1 tsp Xanthan Gum

1 teaspoon salt

For the butter block (Beurrage)

1/2 pound (2 sticks) cold unsalted butter

1/4 cup Sylvan Border Farms GF AP Flour

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

BUTTER BLOCK

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with Sylvan Border Farms flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky note and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight (I didn't do this...again, there is no gluten to rest). The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. GF Danish dough will keep in the freezer for up to 2 days. Any longer than that, and the Xanthan Gum will make it dry as sand and tough.

APPLE MANGO FILLING

Makes enough for two braids

Ingredients

2 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces

2 Mangoes, peeled cut from the seed and cut into 1/4-inch pieces

1/2 cup sugar

1 tsp. ground cinnamon

1/2 vanilla bean, split and scraped

1/4 cup fresh lemon juice

4 tablespoons unsalted butter

Toss all ingredients in a large sauce pot and simmer until reduced into a thick caramely goodness :) Pour the filling onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) It will cool faster when spread in a thin layer over the surface of the sheet. After it has cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID

Makes enough for 2 large braids

Ingredients

1 recipe Danish Dough

2 cups apple filling, jam, or preserves

For the egg wash:

1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface (Sylvan Border Farms), roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. Place the dough on the baking sheet.

2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you've already made.

3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends. Be very gentle while braiding.

Egg Wash

Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking

1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.

2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.

3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 1 day, or freeze for a couple of days.

Mushroom, Onion and Provolone Steak Sandwich

Pretty much since early this year I have been craving a sandwich. Not just any sandwich, but a good sandwich. I wanted a sandwich with a substantial roll that tasted like real bread, not just a sub-par gluten free substitute.

Earlier in the month, my husband's grandma (my grandma in law??) who lives in Utah found a shop that sells a bread mix made by a small company near her home called Grandpa's Kitchen. I don't think that they even have a website. Just a small mom and pop operation doing all of the work from a small kitchen. Anyhow, she of course saw it and thought of me, so she sent it right out! I love that lady, she really is very sweet and thoughtful! Anyhow, I got it and gave it a try. It consists of Corn Starch, Potato Starch, Rice Flour, Tapioca Flour and Xanthan Gum. It is a very liquid dough once it is mixed up with yogurt, egg, vegetable oil, baking powder, baking soda, salt and yeast. I wasn't sure of how I was going to get a bun shape with such a moist dough. It is meant to be poured into a loaf pan. I thought for a while and had the idea to pour it into my french onion soup bowls- which are oven safe, and let the dough rise in there. It worked so well! I couldn't believe how high the dough rose just sitting there- and then with the baking soda and powder, it rose even higher. It was awesome! Once out of the oven, I split them and then toasted them up back in the oven. They were so dreamy! :)

Then all I did was saute up some mushrooms and onions, stir fry some thin cut steak strips in some oil, salt, pepper and garlic salt. I smeared some Spectrum GF Mayonnaise on one half of the bun, topped it with the steak strips, onions and mushrooms and then placed a slice of provolone on it. It was so simple and soooo tasty! It really hit the spot!

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I'm not going to list a recipe because it is more of a method than an exact recipe. Use what you like for any kind of sandwich filler...I am just super stoked about these buns and how well they worked. They are soooo much better than the nasty buns from the store with those strange absorbent bead packs in them. Does anyone else think that is creepy and gross? I'm not down with that.

Anyhow, I am going to try to duplicate the bread mix. It has all very simple and accessible ingredients, I just need to experiment with the quantities of each flour/starch. I'll let you know how it goes when I figure it out :)

If you are interested in trying out the Grandpa's Kitchen bread mix, which can also be made lactose free, please email them at grandpaskitchen at gmail dot com.

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More bread than anything else-- but really, who cares!!!