Right now , my kitchen smack of good things like cinnamon , raisins , flour , olive oil and barm .
It smells like home .
I ’m tired of regretful , gluten free kale , so I am now making some of my own bread weekly . After it cools , I slit and freeze it for my morning toast . Morning toast and blistering tea leaf are among life ’s bully , mundane pleasure .
Two loaves of bread are rising in the oven as they broil , without the stock additional ascent commonly done for barm breads . This is a raw concept for me , and it ’s the outgrowth used by Jennifer Katzinger who possess theFlying Apron bakeryin Seattle , WA . I include the location info and link for you lucky folks who dwell there or will be gossip soon . There are times when I wish I lived in Seattle , and not just for the horticulture weather .
However , I could never allow my beloved Oklahoma , and further , I digress .
Baking such wampum is n’t that difficult once you sympathize the construct behind Katzinger ’s dash . As a small Christmas nowadays to myself ( yes , I jazz I buy a few of those ) , I ordered her new cookery book , Flying Apron ’s Gluten - gratis & Vegan Baking Book . observe to those of you Modern to gluten and casein free baking , vegan is secure for us . Vegan is how I foundhempmilkfor which I will be eternally grateful .
Cinnamon raisin pecan bread made with teff flour and other good things
As soon as the sloshed and teetotal ingredients are barely incorporated , you knead the loot a few time and then place it in a 300 degree F. oven where the yeast will expand . This command a much , longer cooking time , but I wish the mind of kneading the gelt and then letting it do its thing . work bread was once a passion of mine . I made beautiful whole - straw loaf , their slices drop with butter and honey .
Now that I know gluten and dairy hurts me , I shudder a moment as I write the above paragraph , but it is what it is . Gluten and dairy farm give me pain .
So does risky dough , and I ’ve eaten too much of it in the past three class . handle in trash crystals , the bread from the local “ health food for thought ” store , be double as much as even bread , and it ’s half the size in slice and loaf . I might as well deplete frozen composition board .
I seek this cookbook because it call bread with whole grain flour . I do n’t know about you , but I miss the chewy good of whole caryopsis . I ’m really commonplace of blank flour made with white rice and bound by tapioca and potato starches . There ’s nothing wrong with these , but they are the nutritionary equivalent of bleached white wheat flour ( if not bad ) . I still use them for certain afters , but not for my daily bread .
One caveat , Katzinger relies heavily on garbanzo bean flour , and it ’s not for everyone either . I personally wish it , but some people do n’t care the “ beany ” taste . I did record in a comment somewhere ( after the bread was in the oven ) that toasting the garbanzo bean flour helps fritter away the “ beany ” taste and sense of smell .
Also , the cookery book is filled with other vegan and gluten free treats which I have n’t tried , but the alchemy in them seem level-headed . If the yeast bread is in effect , I ’m sure the cakes and muffin will be too . One affair I am dying to essay ( perhaps for Diva ’s natal day ) is the chai “ buttercream ” icing . Katzinger uses it on a spice bar . We ’ll see . Diva is typically a stinker cake sports fan . I could take it to the monthly Nash birthday company as an special especial treat . We ’ll see .
Okay , I just eat on my first piece , and honestly , it was wonderful . Full of endearing grain and no beany look . Instead , I caught the aroma and try first , of barm , and then a light sweetness ( believably from the angelic Irish potato and maple syrup ) . The Earth’s crust is crunchy and first-class , and the midway melts in my mouth . When I veer the loaf , it did crumble a mo , but I think that was my fault for being impatient . Instead of butter , I topped mine withEarth Balance ’s soya free natural buttery spread . It is so nigh to butter that I do n’t mind not accept butter anymore . Now , if only someone could make a decent high mallow choice which does n’t have casein .
But , I can hear you thinking “ does it taste like straw lettuce ? ” That is the interrogation we all ask ourselves when we go gluten free .
No , it does not , but then , who care anyway?It just sample in effect . When service this mythological loaf of bread to your family ( if you adjudicate to share ) , give it them and make no excuses . A lot of culture make staff of life without straw , and now , thanks to innovative chef like Katzinger , you do too .
Sliced with Earth Balance spread
