The gluten-free baking trend is spreading and it is no longer limited to those who suffer from celiac disease. Some dietitians believe that it helps with losing weight and others maintain that too much gluten is responsible for many ailments.
ARTISAN ALMOND BREAD Makes 2 loaves
Einat Mazor, a culinary chef and nutritionist and the author of healthy-cooking books, offers gluten-free recipes that are so good everybody will love them. She develops recipes for people with other sensitivities, and the last recipe, a faux “cheesecake” that is dairy, egg and gluten free, is perfect for vegans and people with egg and dairy sensitivities as well.
This bread is rich and satisfying and it freezes well. The baker says the same recipe will yield 8 small buns, in which case the baking time needs to be cut in half.
✔ 1 cup (160 gr.) brown rice flour
✔ ½ cup (80 gr.) white rice flour
✔ ¼ cup (35 gr.) sorghum flour
✔ ½ cup (60 gr.) potato starch
✔ 2 tsp. xanthan gum
✔ 1⁄3 cup (40 gr.) milk powder or coffee whitener
✔ 1 Tbsp. (11 gr.) dry yeast
✔ 1 Tbsp. honey
✔ 1¾ cups (420 ml.) lukewarm milk
✔ 2 eggs
✔ 1 egg yolk
✔ ½ cup olive oil
✔ ½ cup (50 gr.) white almonds, chopped thinly + 3 Tbsp. chopped almonds for garnish
✔ 2 tsp. salt
✔ Canola oil or spray
Sieve together the 4 flours, xanthan gum and powdered milk and place in the mixer bowl with the kneading arm. Add yeast and honey and mix. In a separate bowl mix together the milk, eggs, egg yolk and oil. Add the egg and milk mixture into the mixer bowl and knead for 3 minutes.
Add the chopped almonds and salt and knead 2 more minutes, until dough is smooth.
Line a baking sheet with parchment paper. Dust hands with potato starch and transfer the dough to the baking sheet. Divide the dough into 2 parts and shape into 2 loaves or 8 buns. Cover the baking sheet with a towel and leave to rise in a warm place for an hour, or until double in size.
Heat the oven to 175°.
Sprinkle the loves with chopped almonds and using a sharp knife make a few shallow slits in each loaf. Bake for 30 minutes or until golden in color. Remove from the oven and cool on a rack. Slice the bread only when completely cooled.CHOCOLATE BISCOTTI Makes 20
Biscotti are Italian cookies that are baked twice – once in a loaf shape and then sliced.
They are wonderful with coffee or tea. In this recipe we use hazelnuts, but you could replace them with other roasted nuts.
✔ ½ cup (60 gr.) tapioca flour
✔ ½ cup (80 gr.) white rice flour
✔ 1 tsp. xanthan gum
✔ 1⁄3 cup (50 gr.) cocoa powder
✔ 1½ tsp. baking powder
✔ Pinch salt
✔ 1 egg
✔ 1 egg yolk
✔ ½ cup (100 gr.) sugar
✔ 1 tsp. vanilla extract
✔ ¼ cup (50 ml.) oil
✔ ½ cup (100 gr.) hazelnuts
✔ ¼ cup (75 gr.) dry cranberries
✔ Powdered sugar for dusting Heat the oven to 175°.
Line a baking sheet with parchment paper.
In a large bowl sieve together flours and xanthan gum, cocoa powder, baking powder and salt.
In another bowl, mix egg and egg yolk, vanilla and oil. Add the egg mixture to the dry mixture and mix well. Add nuts and cranberries, mix and shape into a loaf, 22 cm. long and about 10 cm. wide.
Place the loaf on the baking sheet.
Bake for 20 minutes. Remove from oven and let cool for 30 minutes.
Lower heat to 160°. Using a bread knife, slice the baked loaf into ½ cm. slices.
Place the cookies in the baking sheet and bake for 15 minutes, until cookies are dry to the touch. Remove from the oven and cool completely. Dust with powdered sugar and keep in an air-tight jar.PIZZA WITH BASIL PESTO Makes 6
For the dough:
✔ 1¾ cups gluten-free pizza mix
✔ 2 tsp. brown sugar
✔ 1½ tsp. dry yeast
✔ 1 tsp. olive oil
✔ ¾ cup hot water
✔ ½ tsp. salt
For the pesto:
✔ ¼ cup pine nuts
✔ 2 cups fresh basil leaves
✔ 1 clove garlic
✔ 4 Tbsp. Parmesan cheese, grated
✔ ¼ cup olive oil
✔ Salt and pepper Toppings:
✔ 200 gr. ricotta cheese
✔ 150 gr. mozzarella cheese
Prepare the dough: In a mixer bowl mix together flour, sugar, yeast, oil and water.
Mix at low speed for 4 minutes until dough is formed. Add the salt while kneading.
Cover the dough and let rise in a warm place until double in size.
Meanwhile prepare the pesto: Place all the ingredients except the oil in a food processor and whiz in pulses. Gradually add the oil and continue until paste is smooth.
Heat oven to 200°. Oil a baking sheet with olive oil.
Place parchment paper on a clean work surface. Place the dough on the paper and cover with another sheet of parchment paper.
Roll the dough into a 24 cm. round and transfer to the baking sheet. Bake in the hot oven for 8 minutes.
Remove from the oven, spread the ricotta on the hot pizza, spread the pesto on the ricotta, slice the mozzarella into rounds and place on top of the pesto. Return the pizza to the hot oven and bake for 5 more minutes, until the mozzarella is melted and the dough is golden.CHEESE BUNS
These are great for breakfast or a snack and kids adore them. Make a large batch and freeze in an airtight container. To defrost simply place in an 180° oven for 5 minutes.
You will need two 40 x 30 cm. baking sheets.
✔ 3½ cups (420 gr.) tapioca flour
✔ 1 tsp. guar gum
✔ 1 tsp. xanthan gum
✔ ¾ cup (180 ml.) water
✔ 1 cup milk (240 ml.)
✔ ½ cup (120 ml.) canola oil
✔ 1 Tbsp. salt
✔ 4 eggs
✔ 1½ cups (150 gr.) Parmesan cheese, grated
✔ 1 beaten egg for brushing
✔ Sesame seeds for topping Line the baking sheets with parchment paper.
In a bowl mix together flour, guar gum and xanthan gum.
In a pot, bring water, milk and oil to a boil. Add salt and remove from heat.
Transfer to a large bowl and add the flour mixture to the boiling liquids in one go.
Mix with a wooden spoon until the mixture is lumpy. Transfer to a mixer bowl with kneading arm. Mix a few minutes on low speed, until dough cools. Add eggs one at a time while kneading. Continue kneading until dough is smooth and pliable. Add the Parmesan cheese and mix.
Wet your hands with a little water and form small balls, about the size of pingpong balls, and place them on the baking sheet with 1 cm. space in between. Leave for 10 minutes.
Meanwhile, heat the oven to 200°.
Brush the buns with beaten egg and sprinkle the buns with sesame (you may use black sesame or other seeds).
Bake for 20 minutes or until buns are golden.
This easy cake is milk, gluten and egg free, and it is chock-full of healthful ingredients such as coconut oil, tofu and almond butter. It is good even without the caramelized fruit, but it is much better with them.
If you cannot find pineapple try caramelizing other sliced fruit such as peaches or apricots, or even green apples.
✔ 1 22 cm. pie pan For the crust:
✔ 200 gr. gluten-free cookies or biscuits
✔ ½ cup (100 ml.) coconut oil at room temperature
✔ ¼ cup (50 gr.) sugar For the filling:
✔ 2 cups (540 gr.) almond butter
✔ 1 cup (300 ml.) pure maple syrup
✔ 2 Tbsp. vanilla extract
✔ Zest of 1 lemon
✔ 3 to 4 Tbsp. firm tofu For the caramelized pineapple slices:
✔ 1 pineapple, peeled and sliced thinly
✔ ½ cup light-brown sugar
✔ 1 Tbsp. coconut oil at room temperature Heat the oven to 175°.
Prepare dough: Crumble the cookies in a blender or by using a rolling pin (place them in a ziplock bag and beat). Place the crumbs in a bowl. Add the coconut oil and sugar and mix until homogeneous. Spread the dough on the bottom of the pie form and compress well.
Bake in the hot oven for 10 minutes.
Remove and cool.
Meanwhile prepare filling: In a food processor grind all the ingredients until they turn into a smooth paste. Spread on the cooled baked base and refrigerate for 2 hours.
Prepare caramelized fruit: In a large pan mix sugar and oil over medium heat.
When completely melted add sliced pineapple, a few slices at a time, and cook until they turn golden brown. Remove from heat and cool. Before serving, slice cake and place a caramelized pineapple slice on each plate.
Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>