GF White Sandwich Bread

So I've ventured into uncharted territory...Gluten Free Bread. I started this week, so I could have something with a GF White Sandwich Bread recipe template from King Arthur using Pillsbury Best Gluten Free Multi-Purpose Mix. Blasphemous I know.

I don't have xanthan gum on hand, yet, so I experimented using this flour mix (contains a blend of rice flour, potato starch, pea fiber, tapioca starch and xanthan gum) with my new Danish dough whisk. Since I used a standard glass loaf pan, you can see from the picture that there's a bunch of crust. The bread is biscuity, very dense, but not quite as crumbly. It slices rather well, and takes on a more palatable texture when it's toasted or warmed. I'm keeping it stored cut side down on a plate on the counter.

My version/tweaked Recipe:

Yield 1 Loaf

468g Gluten Free Flour Blend with xanthan gum in blend35g sugar2 teaspoons instant yeast1/4 teaspoons salt (I'd add more next time)227g warm milk or dairy sub57g soft butter
3 large eggs

Mix the flour blend, sugar, yeast, and salt in a bowl until combined. I used my dough whisk for the entire job since Gluten Free Breads are less hands-on. Believe it or not, but I liked multi-step process of making a gluteny dough.

Using a whisk, or stand/hand mixer, drizzle in the milk, beating all the time. The mixture will be super dry looking, and you'll want to add more liquid. Fight the urge and don't. It'll turn out in the end. Add in the butter in pinches and beat or mix until thoroughly blended. This could take a few minutes if you're doing it with a whisk by hand.

Whisk in the eggs one at a time. Mix the entire batter for a good 3+ minutes to ensure you've got a smooth batter*. Scrape down the bowl when needed. *This idea of bread batter is still sinking in. It's weird to me. Just saying. This recipe definitely does not yield a dough.

Cover the bowl with plastic wrap and rise for 45 minutes to an hour.

Grease an 8 1/2" by 4 1/2" loaf pan with butter or oil of your choice. I understand a 9" x 4" x 4" pain de mie pan will work too. 

Dump the batter into the pan and smooth it out so it's level using a spatula.

Cover with plastic wrap that's been sprayed with cooking spray, and set aside in a warm place to rise. This should take about 45 minutes to an hour, and the batter should have risen just to the rim of the pan. Preheat the oven to 350°F about 30 - 40 minutes into this second rise.

Bake the bread for 35 to 45 minutes until golden brown. If you're using a pain de mie pan, of course leave the lid on during baking. My bread was done towards the 35 minutes mark, but only you know you're oven behavior. Remove the bread from the oven and turn it out of the pan immediately. Cool on a rack. 

Macaron Mania

Matcha, Strawberry, Peanut Butter. Oh My!

My recipe:

About 30 macarons (depends on the size)- I simply halve, double or triple the recipe for a smaller or bigger batch.

80g egg white (you can use liquid egg white in a carton!)

90g super fine almond flour (use flour made from skinless and blanched almonds)

150g powdered sugar

20g granulated sugar

Optional food color powder: I used store bought matcha, and Better Body Foods PBfit Peanut Butter Powder. I also made my own dehydrated strawberry powder 48 hours before. I cleaned, sliced, and dehydrated the strawberry pieces at about 135 degrees Fahrenheit for 15 hours on two racks (to leave room for air flow). I then then them sit for four hours before I ground them in a mortar and pestle. I had an empty and clean herb jar that I put the (chunky) powder in. I placed this in the freezer overnight and then ground that down a second time. I like having powder with a few very small flakes. If it's homemade, it's going to have it's own personality. 

Prep two or more baking sheets with parchment paper (with circles of your size). I chose 2 inch diameter circles.

Mix the powdered sugar and almond flour in a bowl. If you want to add color, add a tablespoon or two of the powder of your choice. Use a fine sifter or sieve to ensure no lumps. Do this once, twice, or more if needed. Leave to the side.

With a stand or hand mixer, whip the egg whites into a frothy shape. Slowly add the granulated sugar. If you use fresh egg white, stiff peaks form much more quickly in a few minutes. If you use egg whites from a carton, be prepared to whip the egg whites for a good 15 minutes, even with a heavy duty mixer on the highest setting. The egg whites and sugar should be firm with a sheen, and no grit.  

Add the egg whites to flour and gently fold until the flour and egg whites come together. Do not over fold or you'll deflate the egg whites and have macaron soup. You can count to 30 folds, or just look for the smooth and shiny mixture. To get the right mix and fold consistency, it's about one minute.

Using a piping bag and standard tip, or star tip (note that you'll end up with browning considering the increased surface area and texture), fill the bag with the macaron mixture. Pipe the circles so they leave a little space between the edge of the circle and the edge of the batter. You can see this in the photos below. 

Green Tea shells getting a skin

Used a star tip to pipe

Close up of macaron setting on a silpat

When you've got all your shells piped out, gently but with force, smack the pan on the counter to rid the shells of any air bubbles. Let these sit aside, uncovered, for about 30 minutes until they get a skin. They should be able to hold up to a light touch and not leave an indentation. Preheat the oven to 350 degrees Fahrenheit. When the macarons are ready to be baked, try to bake just one or two sheet pans at a time, and turn the temperature down to 325 degrees Fahrenheit. Bake for 5 minutes, turn the pans, and bake for another five. I've found that my macarons do not peel off from the parchment immediately from the oven, but I let them cool for a few minutes and they will pop off. 

PBfit Peanut Butter Macaron Shells Cooling

Place on a cooling rack and make the filling in the meantime. I like to make macaron pairs based on size and shape at the same time I place them on a wire rack. 

Strawberry Star Piped Macarons Cooling

Vanilla Butter cream 

1 stick of butter, 

1/2 tbsp of milk or dairy sub

75g powdered sugar

2 tsp of vanilla extract

With a mixer, cream the butter, and then add in the milk, sugar, and vanilla. Mix until combined and smooth. The butter cream should have a light sheen and no grit. Use your standard piping tip and bag to pipe a good size layer of filling onto one backside of a totally cooled macaron shell. If you've already matched that shell up with a partner, stick the top shell on and place onto a plate. Try to work quickly so you can get the completed macaron into the fridge to set. 

The macarons should have a glossy shell, light crack when you bite into them and then a slight chew. If they're crunchy, they're overcooked but still tasty. I hear practice makes perfect so I will continue to practice!

Gluten Free White Sandwich Bread

So I've ventured into uncharted territory...Gluten Free Bread. I started this week, so I could have something with a GF White Sandwich Bread recipe template from King Arthur using Pillsbury Best Gluten Free Multi-Purpose Mix. Blasphemous I know.


I don't have xanthan gum on hand, yet, so I experimented using this flour mix (contains a blend of rice flour, potato starch, pea fiber, tapioca starch and xanthan gum) with my new Danish dough whisk. Since I used a standard glass loaf pan, you can see from the picture that there's a bunch of crust. The bread is biscuity, very dense, but not quite as crumbly. It slices rather well, and takes on a more palatable texture when it's toasted or warmed. I'm keeping it stored cut side down on a plate on the counter.

My version/tweaked Recipe:

Yield 1 Loaf

468g Gluten Free Flour Blend with xanthan gum in blend35g sugar2 teaspoons instant yeast1/4 teaspoons salt (I'd add more next time)227g warm milk or dairy sub57g soft butter
3 large eggs

Mix the flour blend, sugar, yeast, and salt in a bowl until combined. I used my dough whisk for the entire job since Gluten Free Breads are less hands-on. Believe it or not, but I liked multi-step process of making a gluteny dough.

Using a whisk, or stand/hand mixer, drizzle in the milk, beating all the time. The mixture will be super dry looking, and you'll want to add more liquid. Fight the urge and don't. It'll turn out in the end. Add in the butter in pinches and beat or mix until thoroughly blended. This could take a few minutes if you're doing it with a whisk by hand.

Whisk in the eggs one at a time. Mix the entire batter for a good 3+ minutes to ensure you've got a smooth batter*. Scrape down the bowl when needed. *This idea of bread batter is still sinking in. It's weird to me. Just saying. This recipe definitely does not yield a dough. 

Cover the bowl with plastic wrap and rise for 45 minutes to an hour.

Grease an 8 1/2" by 4 1/2" loaf pan with butter or oil of your choice. I understand a 9" x 4" x 4" pain de mie pan will work too.  

Dump the batter into the pan and smooth it out so it's level using a spatula. 

Cover with plastic wrap that's been sprayed with cooking spray, and set aside in a warm place to rise. This should take about 45 minutes to an hour, and the batter should have risen just to the rim of the pan. Preheat the oven to 350°F about 30 - 40 minutes into this second rise.

Bake the bread for 35 to 45 minutes until golden brown. If you're using a pain de mie pan, of course leave the lid on during baking. My bread was done towards the 35 minutes mark, but only you know you're oven behavior. Remove the bread from the oven and turn it out of the pan immediately. Cool on a rack.