Sally's GF3 thread

[Sally PB]

Today we went to a Christmas craft fair/makers' market. Lots of nice things. We bought two pieces from one potter: A beautiful bowl (fresh out of the kiln this morning ) and a hand warmer mug. The "flap" the envelops your hand is a clay leaf. I have a right hand hand warmer mug from several years ago; this one is a left hand mug.

I also bought an ornament for my neighbor whose wife died this past summer; she was the "neighbor who had a heart attack." It depicts a cardinal on a tree bough. Underneath it says, "I am always with you." A cardinal has been hanging around his house, tapping on his front kitchen window. I've read "Cardinals appear when angels are near" and I think that's appropriate.

 

[ShrekDawg]

Today we went to a Christmas craft fair/makers' market. Lots of nice things. We bought two pieces from one potter: A beautiful bowl (fresh out of the kiln this morning ) and a hand warmer mug. The "flap" the envelops your hand is a clay leaf. I have a right hand hand warmer mug from several years ago; this one is a left hand mug.

I also bought an ornament for my neighbor whose wife died this past summer; she was the "neighbor who had a heart attack." It depicts a cardinal on a tree bough. Underneath it says, "I am always with you." A cardinal has been hanging around his house, tapping on his front kitchen window. I've read "Cardinals appear when angels are near" and I think that's appropriate.

Awwww awesome!!!!!!!!!!!

 

[NanaK]

I also bought an ornament for my neighbor whose wife died this past summer; she was the "neighbor who had a heart attack." It depicts a cardinal on a tree bough. Underneath it says, "I am always with you." A cardinal has been hanging around his house, tapping on his front kitchen window. I've read "Cardinals appear when angels are near" and I think that's appropriate.

Such a wonderful and thoughful thing to do!
I'm sure he will treasure it.

 

[Sally PB]

Happy birthday, Banjo Grandpa. RIP.

 

[Sally PB]

Two years ago today hubby and I started an exercise program on our elliptical. It was inspired by our neighbor's heart attack.

I have not missed a single day. I intend to never miss a day until I am physically unable to do it.

 

[Sally PB]

I had a request in the haiku thread for this. No way am I trying to turn this into haiku!

Gluten Free bread

Ingredients

420 g + 1 tablespoon GF flour* (I used KA Measure for Measure)
2¼ teaspoons xanthan gum (omit if your flour contains it)
3 teaspoons active dry yeast (not instant)
¼ teaspoon cream of tartar
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1½ cups warm milk (about 95°F)
2 tablespoons unsalted butter
1 teaspoon apple cider vinegar
2 eggs at room temperature, separated

Instructions
Grease a 9-inch x 5-inch loaf pan and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum (if needed), yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.

Put the butter and milk in a pan. Heat the milk to 95 F, melting the butter in the milk.

Add the milk and butter to the flour mixture in the mixer, mix well.

Add the egg yolks, vinegar, and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.

Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet, more like a batter.

Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.

Cover the dough with lightly buttered waxed paper and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about even with the top of the pan, or slightly above.

When the dough has nearly reached the end of its rise, preheat the oven to350 F. Gently remove the waxed paper. Do not over proof.

Place the pan in the center of the preheated oven. Bake for 30-45 minutes, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust.

Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.

*The original recipe was 420 g of flour. I measure flour for bread by grams, not volume. I added 1 tablespoon because the bread seemed to collapse a bit, and I thought this might help. It did, but I'm going to add another 1 T next time. And note the weight and amend my recipe. This time, it sort of "over flowed" the pan as it baked, so I think the dough is a bit too thin. But when you're judging a "thick batter," how do you tell if it's too thin??

IMO, GF bread fresh out of the oven is delicious. Some butter, homemade jam... mmm mmm mmm.

After a day or two, it seems dry and heavy to me, and is better as toast.

 

[MROO]

I had a request in the haiku thread for this. No way am I trying to turn this into haiku!

Gluten Free bread

Ingredients

420 g + 1 tablespoon GF flour* (I used KA Measure for Measure)
2¼ teaspoons xanthan gum (omit if your flour contains it)
3 teaspoons active dry yeast (not instant)
¼ teaspoon cream of tartar
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1½ cups warm milk (about 95°F)
2 tablespoons unsalted butter
1 teaspoon apple cider vinegar
2 eggs at room temperature, separated

Instructions
Grease a 9-inch x 5-inch loaf pan and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum (if needed), yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.

Put the butter and milk in a pan. Heat the milk to 95 F, melting the butter in the milk.

Add the milk and butter to the flour mixture in the mixer, mix well.

Add the egg yolks, vinegar, and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.

Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet, more like a batter.

Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.

Cover the dough with lightly buttered waxed paper and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about even with the top of the pan, or slightly above.

When the dough has nearly reached the end of its rise, preheat the oven to350 F. Gently remove the waxed paper. Do not over proof.

Place the pan in the center of the preheated oven. Bake for 30-45 minutes, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust.

Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.

*The original recipe was 420 g of flour. I measure flour for bread by grams, not volume. I added 1 tablespoon because the bread seemed to collapse a bit, and I thought this might help. It did, but I'm going to add another 1 T next time. And note the weight and amend my recipe. This time, it sort of "over flowed" the pan as it baked, so I think the dough is a bit too thin. But when you're judging a "thick batter," how do you tell if it's too thin??

IMO, GF bread fresh out of the oven is delicious. Some butter, homemade jam... mmm mmm mmm.

After a day or two, it seems dry and heavy to me, and is better as toast.

... lightweight!

 

[cavemanrich]

But when you're judging a "thick batter," how do you tell if it's too thin??

I always add my flour to the mix last.
Am using a stand mixer. So when I get close to the end amount of my flour,, I just judge by looking. I am using regular flour also. Sometimes I don't add all flour allocated, and sometimes I add some more.
Different grades of flour absorb different amounts of liquid.
So as example,, when I'm using Cake fine flour,, mixture will take more flour,, than when using bread flour.

I learned this quite a time ago. I'm making a dough recipe,, and not able to add all the flour suggested.

Another thing to keep in mind. (if) Eggs are part of the liquid portion,,,, and they may vary in size to the recipe posters eggs. Therefore will affect the flour quantity.

 

[Sally PB]

Another thing to keep in mind. (if) Eggs are part of the liquid portion,,,, and they may vary in size to the recipe posters eggs. Therefore will affect the flour quantity.

Yes, very true! I used store bought eggs this time, as my ladies are on winter/molting break. I always buy jumbo eggs, but most of my ladies lay large or XL.

I have learned that baking GF bread is a whole different ball of wax compared to regular wheat flour bread. You can't go by the feel of the dough, since the recipes I've used are more like a batter than a dough. More like a quick bread, but with yeast.

Since there isn't the elasticity of the gluten to help the loaf rise and then hold its shape, the dough is much thinner. There can be a short window of "it's done rising and it's ready to bake," and "it's done rising and ooops! it fell!" before the heat of the oven solidifies the dough into bread.

 

[cavemanrich]

There can be a short window of "it's done rising and it's ready to bake," and "it's done rising and ooops! it fell!" before the heat of the oven solidifies the dough into bread.

Consider experimenting adding some baking powder to your recipes.