Gluten-Free Dutch Baby

I've recently discovered the Dutch Baby or German Pancake. It is so good!!! For me it is very close to french toast when drizzled with syrup. I add cinnamon to mine but traditional is completely plain with no added spices or flavorings.

A Dutch Baby has a puffy crisp crust and a custard center. The first time I made it I didn't realize it was supposed to have a custard center and thought I had not made it properly. I like it with extra butter so that when it is done there is a little pool of melted butter. If you want to reduce the butter in the pan by half, it will still come out nicely. Traditional toppings are lemon and butter, powdered sugar, sauteed fruit, or syrup.

I plan to try various versions including savory ones. I will post any that turn out good. There are numerous recipes out there, and most are the same. I adapted my version off of this recipe.

Gluten-Free Dutch Baby

1/2 cup brown rice flour
2 Tbsp arrowroot flour
1/2 tsp sea salt
1/4 tsp cinnamon (optional)
2 large eggs, room temperature
2 Tbsp butter, melted and cooled
1/2 cup milk, room temperature
2 to 3 Tbsp butter for the pan

Preheat oven to 425.

Melt 2 Tbsp butter and set aside to cool a little. In a glass baking dish (mine is a 2 quart) add the 2 or 3 Tbsp of butter and place in the preheating oven to melt. Be careful not to burn it.

While the butter is melting and baking dish is preheating, mix the flours, sea salt and cinnamon in a bowl. I used a whisk to combine. Whisk in the eggs and milk until smooth. Whisk in the cooled 2 Tbsp of butter.

By now the butter is done melting and baking dish is preheated. Take the baking dish out of the oven and coat the dish with the butter by tilting or using a brush. Pour the batter into the dish. The butter will pool but do not mix. Place immediately in the oven.

Bake for 15 minutes and then reduce temperature to 350 degrees and bake for an additional 10 minutes. When done, allow the dutch baby to set for a few minutes in the oven with the door open. The dutch baby will fall when taken out of the oven so don't think you did anything wrong. Drizzle with syrup or topping of your choice and serve immediately.

*** NOTES:  You can also make this in a cast iron pan. If you do, increase the beginning baking temperature to 450. Be sure to preheat the pan before adding the batter. If you wish to make a double batch you can use a 9x13 baking dish. You can also use ramekins to make individual dutch babies. Adjust baking time.

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Duffy's Tavern & Grill Kennebunk, Maine : Gluten-Free Friendly

This is my first review of gluten free friendly restaurants so please bear with me. I am in no way affiliated with the restaurant, nor was the review requested.

I recently had lunch with my sister and her husband, both of which are gluten intolerant. I wanted to treat them to something special and not a home cooked meal. I did some searching online and found Duffy's Tavern & Grill in Kennebunk, Maine. They are located in the historic Lafayette Center overlooking the Mousam River. The restaurant has a nice, comfortable atmosphere. Seating over 200, you have the choice of a table or sitting at the bar. If you are into catching a game while dining, you can watch it on one of their big screen TVs.

Duffy's has an extensive gluten-free menu which made making a decision of what to order take longer than normal. Usually you're lucky if you can find a restaurant with more than a few basic gluten-free options. You can download their current menu here. If you have allergies they recommend you consult the manager prior to placing an order to ensure that all your needs are met. This is always a wise decision regardless of where you dine.

Duffy's offers gluten-free beers O-Mission and Redbridge, as well as, all of their wines and cocktails being gluten free. A number of non-alcoholic choices are available as well. They can serve your burger or sandwich on GF bread, they offer GF pasta, GF pizza, GF baked haddock by swapping crumbs for fresh pico de gallo, and all their fresh salads are gluten-free to which you can add chicken, steak tips, turkey or lobster to make the ultimate gluten-free salad. With a number of GF starters and main dishes to choose from, Duffy's is definitely on my list of top gluten-free friendly restaurants.

My sister and her husband ordered Duffy's Burger which came with lettuce, tomato and onion on GF Allergeena's homemade honey buttermilk bread. They also had a side of the house vegetable which was steamed carrots I believe. They both enjoyed their burgers and were impressed with the menu selection.

Would we recommend them? Yes. If you have anyone in your family with gluten intolerance, Duffy's really is a great place for everyone to feel satisfied with the options offered. They certainly won't feel they are missing out.

What about the cost? The Duffy's Burger was $11.99.  I thought their prices were average for a nice sit down restaurant and reasonable when you consider that gulten-free breads and other options are usually more expensive. The do offer take-out as well. You can order online but I would recommend you call to ensure your gluten-free needs are met.

With Christmas and the New Year just around the corner, a Duffy's Gift Card would be a terrific gift for anyone local to the area. Visit their website for more information www.duffyskennebunk.com Do you have a favorite Gluten-Free friendly restaurant you would like to share with others? If so, please share in the comments below.

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Gluten Free Baked Oatmeal

I am not an oatmeal for breakfast fan. It's the texture of gloppy glue and no matter how much butter and goodies I add, I just can't stand it. Baked oatmeal is completely different. I've made baked oatmeal in the past and my husband and I really enjoyed it.

It is easy to change it up and add fruit, berries, and/or nuts to your liking. Below is a reduced sugar version. Believe it or not when I made it this morning I reduced the sugar by half and we enjoyed it. If you have someone in your family that likes stuff super sweet you could drizzle raw organic honey, agave, or maple syrup over the top to sweeten it up for them. Topping with yogurt or on the side makes for a terrific breakfast.

Note: I made this with extra thick rolled oats. If you are using thinner oatmeal you may want to reduce the milk by 1/4 cup.

Gluten Free Baked Oatmeal

1 1/2 cups GF Oatmeal - Bob's Red Mill Extra Thick
1/2 tsp sea salt
1 tsp cinnamon
1/4 cup brown sugar
3/4 cup milk
1 egg
1/4 cup butter, melted
1 pear, peeled & chopped
1/4 cup raisins * optional
1/4 cup walnuts, chopped * optional

Preheat oven to 350 and grease a 9x9 baking dish.

Mix together the butter, eggs, and milk.  In another bowl combine the oats, salt, cinnamon, and brown sugar. Combine the wet ingredients with the dry and mix well. Stir in the fruit and/or nuts. Spread in the prepared baking dish. Bake for 35 to 40 minutes. Server warm as is or drizzle with raw honey, agave, or maple syrup. Top with yogurt or serve on the side. 

* Any variation of fruits, berries, dried fruits, and nuts will work. You can also add other spices and/or vanilla. Get creative and enjoy!!

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Whole Wheat Herb Sourdough Crackers

Here's another variation on the crackers you can make from the starter discard. If you missed the last post on using the discarded portion of your sourdough starter after feedings, you may want to check it out. That recipe rye and spelt. You can easily do that recipe if you prefer to use spelt and rye over whole wheat. You could even do a combination of all three if you wanted. You might just have to play around with the flour amounts. And there are so many variations you can do by changing what spices or herbs you add. These crackers make use of starter that would otherwise end up in the trash and make a nice snack to have on hand or pack as part of a lunch. Much healthier than the processed crackers in the store with all their additives but still very tasty. My brother-in-law tried some today and said they taste like cheese. I think they have a bit of a cheese flavor as well. Very yummy.

Whole Wheat Herb Sourdough Crackers

1 1/2 cup starter discard
6 Tbsp melted butter, cooled
3/4 tsp sea salt
1 1/2 tsp parsley
1/2 tsp dill
1/2 tsp chives
1/2 tsp basil
1/2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
2 to 2 1/2 cups organic whole wheat flour

Toppings:
Butter and/or olive oil
Himalayan Sea Salt

In a bowl, combine the starter, melted butter, sea salt, parsley, dill, chives, basil, paprika, garlic powder, and onion powder. Stir to combine. Add 2 cups of whole wheat flour and knead until all the flour is worked into the dough. It should make a stiff dough. If needed, knead in up to half a cup more flour for a total of two and a half cups of flour. If your starter is on the wetter side, then you may need to add a little more flour. Likewise, if your starter is on the thicker side, you may need a little more water. You want it to be stiff and you may think it a bit on the dry side but it will be fine. See the picture below for what my dough looked like after kneading in all the flour.

Cover the the dough with plastic wrap and allow it to ferment at room temperature for 12 or more hours. I let mine go about 17 hours. I think it gives them more flavor.

Once the dough has fermented, preheat your oven to 350F. Grease a cast iron griddle or baking sheet. The cast iron gives excellent results for perfectly crisp crackers. Cut the dough into four equal pieces. Take one of the pieces and squeeze it in your hands to warm the dough a little and make it easier to roll out. Place the dough on the greased baking griddle or pan and roll it evenly and very thin. Brush with a little melted butter or olive oil. You can even make a mixture of the two if you wish. Sprinkle with the sea salt. Use a dough cutter or a pizza cutter to cut the dough into the desired size crackers.

Bake for 18 to 23 minutes until golden brown. Remove them from the baking pan and allow to cool. They will crisp more as they cool. Depending on how thin you roll your dough and what you use for a baking pan will determine how long they take to bake. For myself I rolled them very thin and baked them on a cast iron griddle for 23 to 24 minutes and they were nice and crisp.

Repeat the process with the remaining three pieces of dough or you can freeze the remaining dough in freezer bags for later use. It is best to double bag your dough when you freeze it. I put the dough in freezer bags, getting out as much air as possible and then place those bags in a larger freezer bag. When you are ready to use the dough, simply take out a bag and allow it to defrost in the bag for a couple of hours and you should be ready to go.

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Sourdough Crackers From Starter Discard

Many people ask what they can do with the discarded starter from the feedings. I does seem like a shame to throw starter away but there are times it is just the thing to do. If you didn't discard some of the starter or use it, you would continue to double the amount you have and before you know it, you would have a monster on your hands. I can remember not wanting to waste any and at one point I ended up with so much starter I was baking all day and into the night because I had so many loaves and other bread goods going, thinking I would just use all the extra. As one loaf would be ready for kneading, resting, fermenting, on it's final rise or baking, another was ready for one of those steps. It was a nonstop day of baking I will never forget. I learned my lesson. If you find yourself in the situation with too much starter, no time to bake with it, no room to store it, and can't give any away, then by all means toss the extra. As good as fresh sourdough breads are, the sore arms from all that kneading and blood shot eyes from staying up until morning, is just not worth it. Trust me.

There are many things you can make with the discard from a healthy starter rather than tossing it in the trash, crackers are one of them. They are simple to make and very tasty. I think the sourdough gives them a little bit of a cheese flavor. You can get very creative with seasonings and even make sweet crackers with cinnamon and other similar spices. I made a couple different kinds today. We really liked them and they are already almost half gone. The first couple batches went fast.

Sourdough Spelt Rye Crackers
1 cup rye stater discard
1 1/4 organic spelt flour
1/4 cup organic rye flour
1/2 tsp sea salt
2 Tbsp organic palm shortening, melted
1/4 cup melted butter
1 Tbsp caraway seeds

Toppings:
Butter and/or olive oil
Himalayan Sea Salt

In a bowl, combine the starter, sea salt, caraway seeds, and the melted butter and palm shortening that has been cooled. Stir to combine. Add the spelt and rye flours knead until all the flour is worked into the dough. It will make a stiff dough. If your starter is on the wetter side, then you may need to add a little more flour. Likewise, if your starter is on the thicker side, you may need a little more water. You want it to be stiff and you may think it a bit on the dry side but it will be fine. See the picture below for what my dough looked like after kneading in all the flour.

Cover the the dough with plastic wrap and allow it to ferment at room temperature for 12 or more hours. I let mine go about 17 hours.

Once the dough has fermented, preheat your oven to 350F. Grease a cast iron griddle or baking sheet. The cast iron gives excellent results for perfectly crisp crackers. Cut the dough into four equal pieces. Take one of the pieces and squeeze it in your hands to warm the dough a little and make it easier to roll out. Place the dough on the greased baking griddle or pan and roll it evenly and very thin. Brush with a little melted butter or olive oil. You can even make a mixture of the two if you wish. Sprinkle with the sea salt. Use a dough cutter or a pizza cutter to cut the dough into the desired size crackers.

Bake for 18 to 23 minutes until golden brown. Remove them from the baking pan and allow to cool. They will crisp more as they cool. Depending on how thin you roll your dough and what you use for a baking pan will determine how long they take to bake. For myself I rolled them very thin and baked them on a cast iron griddle for 23 to 24 minutes and they were nice and crisp.

Repeat the process with the remaining three pieces of dough or you can freeze the remaining dough in freezer bags for later use. It is best to double bag your dough when you freeze it. I put the dough in freezer bags, getting out as much air as possible and then place those bags in a larger freezer bag. When you are ready to use the dough, simply take out a bag and allow it to defrost in the bag for a couple of hours and you should be ready to go.

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Eggless Mayonnaise

Finally a decent and easy recipe for mayonnaise that isn't made with eggs. I know it's supposed to be fine to have the raw eggs but it really grosses me out. So, I have tried many many times to make it without eggs and had no success. After experimenting for a bit, I feel I hit a winner.

I have made the recipe below with coconut milk and it works as well. It wasn't quite as thick but I think that is because I added the oil too fast that time. It's a good non-dairy alternative. Note: I added another 1/2 Tbsp arrowroot to the coconut version. This mayonnaise keeps only as long as the milk or coconut milk. So, if you are using milk that is ready to expire in two days, that's how long your mayo will be good.

Some things to keep in mind. Emulsions break if you add the oil too fast or if it gets too hot. That is why it is important not to over process or the motor on the blender can heat the mayonnaise and suddenly, what was thickened, is soup. Another thing is not to add too much oil and make sure you have enough acid. It is also good for the milk to be cool but not supper cold. That can prevent the mayonnaise from thickening properly too. The recipe below works well and covers all those bases. If you find it didn't thicken up, maybe you are adding the oil too fast. Yet, you don't want to add it so slowly that it over heats before you are done. Example: Adding the oil a single drop, wait, a single drop, wait. That is good with egg mayo but not with this one.

Eggless Mayonnaise

1/2 cup water
2 Tbsp powdered milk
3 tsp lemon juice
1/2 tsp raw apple cider vinegar
1/4 tsp ground mustard or a squirt of prepared
1 Tbsp arrowroot powder
1/4 tsp onion powder
1/8 tsp garlic powder
1/2 to 1 tsp sea salt
1/2 tsp sugar or half a stevia packet
1 cup grapeseed oil

In a high powered blender, combine the water, powdered milk, lemon juice, vinegar, mustard, arrowroot, onion and garlic powder, sea salt, sugar or stevia. Blend for a moment to combine ingredients. Then with the blender running on high, add just a few drops at a time or a very short trickle. Wait 30 seconds and add more in the same manner. Once it starts to thicken you can add a short thin stream of oil, pause 20 seconds, add more and continue in this manner until all the oil has been added and the is mayonnaise very thick. Don't over process. Store in a airtight container for up to 5 days if using powdered milk. It will thicken even more once it is fully chilled and the flavors will be better.

Note: If it is warm at all, don't cover it right away. Just place it in a container with the lid off and put it in the refrigerator for 10 minutes or so. Then put the lid on after it is cooled. If you put it on too soon, you will end up with water from condensation on the top.

Coconut Milk Version: If using coconut milk, replace the water and powdered milk with 1/2 cup coconut milk and add 1/2 Tbsp of arrowroot powder.

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Rutabaga Fries

We love rutabagas. They can be used in place of potatoes in almost any recipe. The first time my husband bought one I did not want to eat it. I thought it was nasty looking and couldn't possibly be good for you. I was wrong. They are very good in taste and in nutrition. Rutabagas have antifungal properties and are very good for those fighting candida. They do have an ugly thick skin that is dipped in a thick layer of wax to help it keep longer. The following recipe can also be made with turnips though the cooking time will probably be less depending on how thick you cut your fries.

Rutabaga Fries

1 large rutabaga, washed
1 tsp onion powder
1 tsp garlic powder
2 to 3 tsp parsley or cilantro
1/2 tsp sea salt
4 or 5 Tbsp olive oil to coat well

Preheat oven to 425F. Peel the washed rutabaga with a large sharp knife. Start by cutting a slice off the top and bottom so you it will sit flat. Then slice the skin off in sections running your knife from top to bottom. Slice into desired thickness and then cut into french fries. In a bowl mix the rutabaga fries with the seasonings and oil and toss to coat well. Spread the seasoned fries on a greased or parchment lined cookie sheet. Bake for 8 minutes and remove from the oven. Stir/flip the fries and return to the oven for an additional 10 to 15 minutes or until tender. How thick you cut your fries will determine how long they take to cook.

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Curried Wild Rice and Curried Green Beans

Right now, we are eating as much out of the pantry as possible to save money. We have a lot of rice and quinoa on hand. Eating rice or quinoa doesn't have to be bland or boring, same thing over and over. Using spices opens up a world of choices and can make every meal taste completely different, as well as, adding health benefits from the spices themselves. Curry powder is typically a blend of fenugreek, coriander, cumin, turmeric, red pepper, garlic, ginger, cloves and black pepper.

All of these have benefits. I will just name a few benefits for each but you can feel free to research each one in detail.

• Fenugreek - Expels toxic waste through the lymphatic system, aids the digestive system, coats ulcers and intestinal sores, and soothes sore throats.
• Coriander - Settles upset stomachs. Best for gas, cramps, and bloating.
• Cumin - Good source of iron, manganese, aids in digestion and may have anti-carcinogenic properties.
• Turmeric - Anti-inflammatory, cleansing agent for internal parasites and yeast infections, and has been used to treat hepatitis and inflammatory bowel diseases.
• Red Pepper - Has cardiovascular benefits, prevents ulcers, opens and drains congested nasal passages.
• Garlic - Natural anti-biotic, used for respiratory problems, stimulates circulation.
• Ginger - Good for digestive disorders, lowers cholesterol, prevents and treats motion sickness.
• Cloves - Kills intestinal parasites, bacteria and fungi; increases circulation, is a natural pain reliever.
• Black Pepper- Used as a pain reliever, antidepressant, and preventing the spread of cancer cells.

So, you can see just from these examples, that not only do spices liven up a boring dish, they can also help to improve quality of health. As with any supplement, if you plan to use spices for more than seasoning your foods, research and check with a qualified doctor. Even natural substances can have interactions with other supplements or medications you are taking or should not be used by those with certain health issues.

Here is the recipe I came up with spur of the moment. I am learning to write things down and measure more. I typically just throw some of this and that in until it looks good. My family told me several times to write it down so I can share. So, that's what I did with this. Hope you enjoy it.  

Note: If you don't use butter you can use coconut oil.

Curried Wild Rice Blend

1 cup wild rice blend with brown rice
2 cups organic chicken broth, free range
1 tsp sea salt
1 Tbsp butter
1 1/2 to 2 tsp curry powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 small onion chopped
2 cups water

Combine all the ingredients in a medium sauce pan and cover and bring to a full boil. Reduce the heat and cook for 50 mins or until done and all water is absorbed. Serve with chicken and/or curried green beans.

Curried Green Beans

2 cups green beans, fresh or frozen
2 Tbsp butter
3/4 tsp curry powder
1/2 tsp onion powder
1/2 tsp sea salt
3 to 4 dashes of liquid smoke or 1/4 to 1/2 tsp Coconut Aminos
1 small onion chopped

If using frozen green beans, place in a strainer and run them under hot water to thaw and drain well. Set aside. Over medium heat, cook the onions in the butter until tender or if time permits, slightly caramelized. Add the green beans and seasonings and cook until tender and hot. Serve immediately.

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Moist Gluten Free Yellow Cake

This post is from my other blog Stefanie's This and That. I think you will enjoy it.

I recently made this cake for my sister's birthday. Neither of us have been eating gluten or sugary foods. I wanted to make her something special to celebrate her birthday so I came up with this and some cream puffs. I will post the recipe for those soon. You can use regular sugar and increase the amount used but this was more than sweet enough with the frosting on it. If I were to make it again I would use powdered birch xylitol and make my own powdered sugar with it to make my frosting. Either that or do a blend of my own powdered xylitol sugar and the corn-free powdered sugar to help reduce the actual sugar in the frosting. It was DELICIOUS don't get me wrong, it was just more sugar than we want to have or are used to. The texture of the cake was great. Our husbands loved it and were surprised it was gluten free. This is definitely what I will be using for our cakes unless I make a sourdough cake using fermented spelt. Not everyone can do sourdough so this is a great option for those who can not tolerate any gluten whatsoever. It is very moist. You'll love it.

Moist Gluten Free Yellow Cake

1 3/4 cup GF Pantry All Purpose Flour
1/4 cup arrowroot flour
1 tsp baking soda
3 tsp baking powder
1/2 tsp sea salt
3 packets Wholesome Organic Stevia
2/3 cup birch xylitol or sugar of choice
1/3 cup coconut sugar
2 tsp vanilla extract
1/2 cup melted butter
1 cup vanilla hemp milk or milk of choice
2 egg whites, beaten until stiff peaks form
3 eggs, beaten

Preheat oven to 375F. Grease and flour three 8.5 x 4.5 loaf pans (one 9x 13 cake pan can be used). Set aside.

In a large bowl, mix the flours, baking soda, baking powder, sea salt, stevia, xlyitol, and coconut sugar. Set aside.

In a medium bowl, beat the egg whites until stiff peaks form. Set aside.

In a small bowl, mix the melted butter, vanilla, milk, and 3 eggs. Add mixture to the flour mixture and beat on medium high with electric mixer for 2 minutes. Now fold in the egg whites. Divide the batter evenly between the three loaf pans. Bake for 23 to 28 minutes until done. Cakes should be golden and edges should pull away slightly from the sides of the pan. If using a 9x13 pan baking time will need to be adjusted some.

Butter Cream Frosting

2 sticks salted butter softened
3 3/4 cup or 1 pkg of Wholesome Organic Powdered Sugar (it's corn-free)
3 tsp vanilla extract
1 to 2 Tbsp vanilla hemp milk

The natural sugar has some clumping and you may want to sift it if you are fussy about texture. I didn't bother but it's up to you. In a medium to large bowl, combine the butter and the sugar and blend on low speed until combined. Then add the vanilla and the hemp milk and blend on medium speed until smooth. Store unused frosting in the refrigerator. Refrigerated frosting will become very stiff. Simply allow to come to room temperature before using. Add a little hemp milk if it needs to be thinned.

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Spelt Tips

I just wanted to share a some helpful tips I've learned about using spelt flour. If you can keep these things in mind when baking with spelt, I believe you will have good results.

 

•     Do not over knead or add too much flour
•     Spelt dough is softer and stickier than wheat
•     When converting wheat recipes to spelt, reduce the liquids by 10%
•     Don't over rise. Do not allow to double as with wheat. Volume should only increase by 1 1/2 times.
•     If you cut slashes in the dough, do it before it rises or you may deflate the dough.

A free PDF with helpful information on how to bake with spelt. It has conversion charts that can be helpful and save you some time. http://bake-with-spelt.com/

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Sourdough Whole Wheat Chocolate Chip Cookies

These are the first cookies I've had made with gluten containing flour in ages. They were very good. I'm not so sure that whole wheat sourdough agrees with me 100%. I know I can't have wheat if it's not fermented sourdough. I will be posting more recipes soon that are either spelt or rye flour. My spelt starter that I made from scratch is doing great. It should just continue to get better as time goes on. I will attempt some bread with it tomorrow. Tonight I made sourdough mocha cake and vanilla cupcakes with spelt flour. I will post those recipes over the next couple days. Until then, here is a recipe for yummy chocolate chip cookies. I forgot to weigh the sugar but I think that isn't something you can mess up too bad by using cups instead of grams.

Sourdough Whole Wheat Chocolate Chip Cookies
280g starter, whole wheat
250g organic whole wheat flour
220g butter, melted and cooled
1/2 cup birch xylitol
1/2 cup coconut sugar
1 tsp sea salt
1 tsp baking soda
1 tsp vanilla extract
2 eggs
5 oz  Enjoy Life mini chocolate chips If you like more chocolate, use the whole bag
1/2 cup nuts or seeds of choice - optional

Mix starter, butter, and flour. It will be stiff. Cover and leave at room temperature 8 to 10 hours or overnight.

Sourdough mixture after fermenting overnight.

Texture inside of sourdough after fermenting overnight.

After fermentation, in a small bowl, mix together the sugar, xylitol, sea salt, baking soda. Add the eggs and vanilla. Add this mixture to the sourdough and mix until combined. Add chips and nuts.

Adding egg mixture to sourdough.

Cookie dough mixed and ready to bake.

 Drop spoonfuls onto a cookie sheet lined with parchment paper. Bake in a 375F preheated oven for 12 to 14 minutes until light golden brown. Allow to set 1 to 2 minutes on the cookie sheet before transferring to a cooling rack. Makes 22- 24 large cookies.

Raw dough ready to bake.

Baked cookies ready to eat!

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Sunny Whole Wheat Sourdough Bread

This is a variation of the 100% Whole Wheat Sourdough Bread I already posted. I personally like this one better. The flavor is more mild and the tartness of the wheat is mellowed by the molasses and the sunflower seeds. I called this bread Sunny Whole Wheat because of the use of sunflower seeds and honey in the bread. It's nice to have a a couple slices of this in the morning for breakfast. Enjoy!

 


Sunny Whole Wheat Sourdough Bread
182 g starter
378g whole wheat flour
210g water, warm but not hot
57g butter, melted and cooled
20g blackstrap molasses
40g organic honey
1 1/2 tsp sea salt
65g organic raw sunflower seeds, chopped in a food processor

In a large bowl mix the starter and water. Stir in the honey, butter, sunflower seeds and sea salt. Mix in the flour until well combined. The dough should be a somewhat shaggy dough. Cover and allow the dough to rest 20 minutes. Turn the dough onto a floured surface and knead until smooth. I often knead the dough directly in the bowl.

Cover and allow the dough to ferment 3 hours. Do two stretch and folds; one every 1 1/2 hours. After three hours the dough should be just about doubled. Turn dough onto a floured surface and gently deflate the dough and shape the dough into a loaf. Place in a 8 1/2 x 4 1/2 loaf pan. Cover and allow to rise for 4 to 6 hours or until the dough has risen 1 inch above the rim of the pan.

Bake in a preheated 350F oven for 20 minutes. Remove from the oven and cover with foil and bake for an additional 20 to 25 minutes or until done. Bread will be golden and the interior temperature should be 205F or higher. Remove the bread from the oven and allow to cool for 5 minutes before turning out onto a cooling rack. *Optional: Rub butter on the crust when it comes out of the oven to soften the crust, give it extra flavor and enhance the appearance.

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100% Whole Wheat Sourdough Bread

This recipe makes a basic whole wheat bread that is good for sandwiches. It could be modified to make breads other than loaf style. I think the combination of wheat and honey along with the sourdough make it quite a bit more sour than other breads. Some of my family liked it but for myself and my father, it was a bit sour. I have never been a fan of 100% whole wheat anyhow so that probably is a factor. If you like 100% whole wheat you should enjoy this bread.

 

100% Whole Wheat Sourdough Bread
182 g starter
378g whole wheat flour
210g water, warm but not hot
57g butter, melted and cooled
50g organic honey
1 1/2 tsp sea salt

In a large bowl mix the starter and water. Stir in the honey, butter, and sea salt. Mix in the flour until well combined. The dough should be a somewhat shaggy dough. Cover and allow the dough to rest 20 minutes. Turn the dough onto a floured surface and knead until smooth. I often knead the dough directly in the bowl.

Cover and allow the dough to ferment 3 hours. Do two stretch and folds; one every 1 1/2 hours. After three hours the dough should be just about doubled. Turn dough onto a floured surface and gently deflate the dough and shape the dough into a loaf. Place in a 8 1/2 x 4 1/2 loaf pan. Cover and allow to rise for 4 to 6 hours or until the dough has risen 1 inch above the rim of the pan.

Bake in a preheated 350F oven for 20 minutes. Remove from the oven and cover with foil and bake for an additional 20 to 25 minutes or until done. Bread will be golden and the interior temperature should be 205F or higher. Remove the bread from the oven and allow to cool for 5 minutes before turning out onto a cooling rack. *Optional: Rub butter on the crust when it comes out of the oven to soften the crust, give it extra flavor and enhance the appearance.

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Ancient Grains

A post from my previous blog sourdough365.com

Wednesday, January 23, 2013

I plan to do a post or two about history of natural leavening and ancient grains and the benefits of both. In the meantime, I did come across a couple of videos that I would like to share. The first is a short clip about the ancient grain Einkorn and a project to re-establish this nutritious grain. Einkorn is almost twice as high in minerals than modern wheat and makes a richly flavored, more digestible bread. It is being grown at the University of Massachusetts Amherst experimental farm in Deerfield to help prevent the extinction of this delicious and nutritious grain inherited from the ancient world.



The second is a webinar on the ancient grains Einkorn, Emmer and Spelt. It covers their origins and attributes, current and potential uses and markets, and what we know so far about how to grow them. This webinar is for those interested in specialty grains, including farmers, consumers, bakers, chefs, millers, and other grain processors.

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Grains: Then and Now

A post from my previous blog sourdough365.com

Monday, January 28, 2013

There are a growing number of people today that are wheat intolerant and being diagnosed with celiac disease. Doesn't it seem strange that this is suddenly becoming a problem when throughout history bread was eaten by everyone with no issues? There were no gluten-free bakeries and gluten-free blogs which are everywhere today.

What happened to make people unable to eat wheat and grains containing gluten? Some might tell you that it's genetics to blame. They're right but they mean family genetics, I believe it's genetics of the grains which have been altered. Modern genetic modification is just "improved" from what genetic scientist have done in the past because they have greater control on the outcome of the genetic manipulation. In the past breeding methods were not precise and could not control which genes were changed. The reason for this breeding that changed ancient wheat from nutritious life building food into indigestible, nutrient lacking junk, is so that they could produce higher yields of grain that were more tolerant, easier to grow, and resistant to various issues. With all this breeding, they messed with the genes removing, adding and changing genes until the "ideal" grain for wheat production and growing was not ideal for human reproduction and growing. What's it all about? Greed. Plain and simple. While I haven't read the whole book, "Wheat Belly" by William Davis, I did read a section that has some good information on just what has been done to modern grain to make it unfit for human consumption.

So what do we do? We try to eat organic true ancient grains or heritage (heirloom) grains. Wheats prior to 1950 are best since newer grains have been hybridized. It was after this time that people started to develop digestive issues and allergies to modern wheat.

What are true ancient grains? Many companies these days are labeling their products as "ancient grains". This can include quinoa, buckwheat, amaranth, teff, sorghum, and millet. Quinoa, amaranth and buckwheat are not even grains. This is not to say that they aren't nutritious or have benefits but Einkorn, Emmer, and Spelt are true ancient grains. They are versatile as whole grains and as flour. They are high in protein and nutrient content, rich in flavor, and are lower in gluten than wheat, which many people with gluten sensitivities are able to eat.

Where do we find these grains? You can find them through many sources. I have several sites listed under the resources page. It's best to buy it as local as possible to make shipping costs reasonable. I found for myself, being in New England, that Cayuga Pure Organics has decent prices and reasonable shipping. I recently purchased spelt and rye flour from them. The company Jovial sells Emmer flour and pastas from Italy which you can buy on their website or Amazon. Jovial's website has good information and recipes that you may find helpful.

How grains are made into bread determines a lot too. If you use modern quick rise methods with commercial yeast, the bread is less digestible, less nutrients are absorbed, more likely to spike sugar levels. Also, the isolated strains of yeast in the commercial yeast are allowed to multiply unchecked by beneficial bacteria found in natural leavened bread (sourdough/fermented bread). In natural leavened bread you have both beneficial yeast and bacteria keeping harmful strains of yeast and bacteria from growing, as well as, breaking down the gluten and phytic acid, basically predigesting the grain. This makes the nutrients available for absorption and does not create sugar spikes like traditional modern fast rising breads. I will do another post about leavening but for now here is a little information about Einkorn, Emmer, Spelt and Rye.

Einkorn

•     Einkorn is the oldest of the ancient grains.
•     It differs from modern wheat which is a hybrid of many grasses and grains.
•     Doesn't spike blood sugar.
•     Very flavorful.
•     Suitable for baked products and good for leaven bread.
•     High in minerals by low in metals like cadmium, which is a benefit.
•     High in protein, lutein, and Vitamin E.
•     Higher lipid content that bread wheat. Almost double in some cases which might be why it has more flavor.
•     Has same allergenic proteins as other wheats but may be lower in gliadins that cause allergic responses in celiacs.
•     Many people with gluten sensitivity have reported they are able to digest Einkorn. (no studies to prove or disprove at this time)

Emmer

•     Emmer is the second oldest of the ancient grains.
•     Was a staple of the ancient Egyptians.
•     Has been grown for thousands of years in the Middle East, North Africa and Italy.
•     Known as Farro in Italy.
•     In Ethiopia it is recommended for new mothers and children because it is so high in nutrition.
•     In India it is recommended for diabetics because of it's lower glycemic index.
•     Starches tend to be slower in digestibility which helps with blood sugar.
•     High in minerals, fiber, antioxidants, and protein.
•     Higher in phytic acid.
•     Gluten levels vary from very low to higher than bread wheat but are usually lower. This makes results for bread making vary.
•     Breads made with Emmer are more dense and have a lower level of gluten.
•     Missing some gliadin proteins which may or may not be beneficial to those with celiacs.
•     Often confused with spelt which is what some people call farro. Real Farro and Emmer are the same thing but it is not spelt.
•     Makes great pasta. 

 
Spelt

•     Spelt is the third oldest of the ancient grains.
•     Has less gluten and similar protein composition to bread wheat.
•     Protein may be higher thand bread wheat but lower in fiber.
•     Spelt has less phytic acid than bread wheat which is good for digestion and nutrient absorption.
•     Higher in some minerals such as Iron, Zinc, Magnesium, Phosphorus, Selinium, Copper, Potassium and a good source of B vitamins.
•     Spelt is common in the US and has had a long presence in Pennsylvania and NY.
•     Some people with gluten sensitivity find they can digest spelt.

Rye is another old grain, cultivated around 400 B.C., that is well tolerated by many who are gluten intolerant even though it does contain gluten. Breads made with rye flour are more dense. Again, how it is prepared makes a difference. Natural leavening with a slow rise to ferment the dough is the way to make your bread easier to digest and more nutritious. Rye bread is a rich hearty bread with many health benefits if it is made from organic whole rye, which is rich in nutrients. Traditional rye bread and pumpernickel are the most common breads made with rye flour. You can find different variations of rye bread like Russian Rye, German Rye, etc. Most of the commercially grown rye comes from Russia, Poland, Canada, China and Denmark. I did buy some locally though from Cayuga Pure Organics in NY.

Rye

•     Low glycemic index makes it a good grain for those with diabetes.
•     Good source of fiber and tryptophan.
•     Rich in nutrients such a magnesium, phosphorus, manganese and B vitamins.
•     Contains lignan phytonutrients.
•     You can read about the health benefits of rye here.

*Disclaimer: The content of this blog is for informational purposes only. Please consult your doctor before making any dietary changes.

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History and Benefits of Sourdough

This post is from my previous blog Sourdough365.com:

Thursday, January 31, 2013

Before I get to the benefits of natural leavening and the drawbacks of using fast rising commercial yeast, I'd like to share a little bit of the history of natural leavening or what we call sourdough starters.

So, where did the name "sourdough" come from? The name for natural leaven starter became popular with the U.S. California and Alaska Gold Rush. The natural leaven starter that created sour dough was precious since there were no bakeries for Westerners or those in the Alaskan Frontier. Miners carried their sourdough starter with them everywhere and even slept with it on cold nights to keep it warm. They were very careful to keep it healthy and going because if the starter went bad or was lost it was not easy to replace and took time to make a new one.  Because the miners carried their sourdough everywhere with them, experienced miners became known as "Sourdoughs".

Where did the process of natural leavening begin? It is believed that 3,000 to 5,000 years ago the Egyptians discovered wild yeast by accident and developed a similar method to sourdough for leavening breads. Grains were usually soaked or fermented before baking with them or eating them as porridge or what have you. Natural leavening was used into the 1800s. In the late 1860's Louis Pasteur identified yeast as a living organism and that it was what made leavening and alcoholic fermentation. It wasn't long until yeast strains were isolated and Charles and Maximilian Fleischmann produced and sold cakes of compressed yeast. By the early 1900s factory produced baker's yeast was readily available and most bread baking was done with the isolated yeast strains.

Many people today use commercial yeast to make their sourdough starters but that is not true sourdough. True sourdough starters are made simply with water and flour. The natural existing wild yeast on the grains is already there just waiting to be found. I'm not being a sourdough snob by saying that real sourdough is not made with commercial yeast. Natural leavening is made of several strains each of beneficial bacteria and yeast. The beneficial bacteria helps control the type of yeasts and how many are in the dough and the yeast do the same with the bacteria. They work together through fermentation of the dough, to break down natural toxins in the grains and make the nutrients more available and easier to digest. For example phytic acid, which is a natural preservative that protects the grain, inhibits the absorption of the minerals in the grain and can cause digestive issues. The natural enzyme inhibitors and proteins that are hard to digest cause allergies and many other diseases. Gluten is made up of several different proteins and the bacteria helps to break them down. Breads that use large amounts of yeast to produce loaves in a very short time, do not allow the dough to ferment for several hours, so there is very little chance for natural bacteria to destroy the harmful elements in the dough.

With commercial yeast, there is also the problem of the yeast being allowed to multiply without the bacteria to keep them under control. According to an article written by Jacques de Langre, the issue with commercial yeast is that it is an isolated strain that is a "mushroom-type" microorganism with a very rapid reproduction cycle. One gram of compressed yeast contains several trillions of yeast cells. Dough containing only 1% commercial yeast can double the amount of cells in 6 hours at 80 F. If the fermentation is allowed to continue, the cells would multiply to produce 150,000,000 cells per cubic centimeter no matter how little the amount of yeast used to begin with. You end up with destructive cells that, according to the research of Dr. Warbourg, M.D., are an exact duplicate of human cancer cells. Makes you think twice about using commercial yeast doesn't it? Combine that along with all the chemical additives, synthetic vitamins they "enhance" the breads with, hybridized grains, the digestibility issues, and you have the answer to why you should take the time to make your own natural leavened/fermented bread or find someone who sells it. If you buy your sourdough bread or a starter from someone else, make sure they do not use commercial yeast in the process at any point. It should be 100% wild yeast only. It is also best if you can use the organic ancient or older grains that have not been hybridized. If you buy your bread from someone, ask what type of grains they use and where they come from. Many people who have trouble with grains due to gluten or other issues, find that they can better tolerate the ancient grains, especially if they are naturally leavened. You may want to experiment with different combinations. For best results the dough should be allowed to ferment for at least 8 to 12 hours, though as little as six may be ok for some. Some people see even better results if they allow fermentation up to 72 hours. This would require you to place the fermenting dough in the refrigerator to slow the process and allow the bacteria to further break down the irritants in the grains. See my article "Grains: Then and Now" for more information about ancient grains.

Sourdough bread for blood sugar control? Research was done on overweight older adults. They gave them sourdough bread for breakfast and a second time after lunch. Those who ate the sourdough bread saw the least amount of blood sugar and insulin response. Before making dietary changes, always consult with your doctor.

Natural leavened/sourdough bread keeps well since it retains it's moisture unlike breads made with commercial yeast that dry out quickly and need refrigeration. Sourdough bread is best stored at room temperature, wrapped in a tea towel, and placed in a bread box. It freezes well too. If frozen when it is fresh, once it is thawed and reheated, it tastes just as fresh as the day it was frozen. Allow the bread to completely cool before slicing it and then double bag the bread in freezer bags, getting out as much air as possible. Label it and pop it in the freezer.

Some Sourdough Benefits

•     Predigest starches
•     Lowers insulin and blood sugar response, no sugar spikes
•     Makes bread digestible and nutrients more available
•     Breaks down harmful elements in the grains like phytic acid and enzyme inhibitors that can cause digestive issues, allergies, inability to absorb nutrients in grains
•     Breaks down gluten allowing some people with gluten sensitivity eat bread
•     Lactic acid acts as a natural preservative retarding mold growth, resulting in longer lasting bread

Below is a video I found on Youtube about Sourdough Miners. It has some nice pictures put to the music. Thought you might enjoy it.



*Disclaimer: The content of this blog is for informational purposes only. Please consult your doctor before making any dietary changes.

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Sparkling Pomegranate Zinger

We don't drink soda in our home and primarily drink water. However, every now and then it is nice to have something a little different. This recipe is one I made up for Thanksgiving but it is great anytime of the year. My husband thought it tasted somewhat like a fine wine. I don't know how true that is, since I have never cared for wine. I suppose it might have a wine cooler taste. This recipe does not contain any alcohol but if you were so inclined, you could adjust it nicely. You can make this recipe full strength, as I have below, or you can make it more of a flavored sparkling water by doubling the amount of sparkling mineral water. That is a good way to make it go twice as far and save a little money. You can use club soda for this but if you do, make sure that it does not have any added sugar or corn syrup. I actually found one in the store that had corn syrup. Also it's simply filtered water it could have chlorine and/or fluoride which can be dangerous. Google it if you're interested. Mercola has good articles.  So, that is just something to be aware of.  This recipe can be made sugar-free, other than existing sugar in the fruit juice, by using stevia and birch xylitol. Enjoy!

Sparkling Pomegranate Zinger
1 medium to large lemon, juiced
12 oz pomegranate juice
12 drops lemon stevia
2  to 3 tsp xylitol or sugar or 3 to 4 packets of stevia
25 oz sparkling mineral water, chilled

In a pitcher or jar, combine the lemon juice, pomegranate juice, lemon stevia drops, and sweetener. Stir or shake to combine and dissolve the sweetener. Cover and refrigerate until ready to serve. Right before serving add the chilled sparkling mineral water and give it a gentle stir or brief shake to combine. Pour and serve immediately. Makes approximately 4 servings of  9.5 oz  to 10 oz each.

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Natural Sugar-Free Homemade Lemonade

I have this posted on my other blog Stefanie's This and That but am switching all my recipes to this blog. So here it is.

Since the weather is warming up I thought it would be a good idea to share my simple homemade sugar-free lemonade. It's not made with artificial sweeteners that are so bad for you like sweet & low, splenda and others like them. If you are not familiar with the dangers of those sweeteners and others like them, I would suggest you do some research. Dr. Mercola has some excellent articles and there is a documentary called Sweet Misery: A Poisoned World that you should google and see if you can find a copy to watch.  

Anyhow, we drink a lot of water in our home but it is nice to have something a little different now and then. It's especially nice on hot summer days to have a cold glass of fresh lemonade. Since I don't do artificial sweeteners or load it with sugar, I use stevia extract and it tastes just as good and is much healthier for you. Besides tasting great, lemon juice is an electrolyte and has many health benefits, which you can read about here. Four tablespoons of lemon juice contains vitamin C, folate, vitamin A, potassium, phosphorus, magnesium, calcium, and amino acids. For a complete in-depth nutrient analysis click here.

I don't use bottled lemon juice. It has preservatives and who knows what. I buy fresh lemons when I can find them at a good price. Then just simply wash them, juice them, and pour the juice into ice cube trays and freeze. Then when they are frozen, just pop them out and store them in a freezer bag. Doing this allows us to have a quick glass of lemonade anytime we want. Although, when at all possible, it is best to use fresh squeezed lemon juice and drink it right away for the most benefits.


Sugar-Free Homemade Lemonade

For 1 Serving:
1 cube of frozen lemon juice or 2 Tbsp of fresh juice
10 oz. cold filtered water
3 drops of lemon stevia
1/2  packet to 1 whole packet of stevia powder

Mix all the ingredients in a glass. The lemon juice cube will melt fairly quickly. Give it another stir and it is ready to drink.

For 6 servings:
6 cubes frozen lemon juice or 3/4 cup fresh lemon juice
7 1/2 cups cold filtered water
18 drops of lemon stevia
3 to 6 packets of stevia powder

Mix all the ingredients in a large 72 oz. pitcher. The lemon juice cubes will melt fairly quickly. Give it another stir and it is ready to drink.

Notes: You can also freeze limes and do a lemon-limeade blend as well. 

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Grammy's Kielbasa Casserole

This dish was a favorite growing up. I can remember being so excited when my mom would make it. The recipe below is a spin off my mom's old recipe which she got from my Grammy. I don't think she would mind that I made a few changes. For the kielbasa it is best to use one that does not contain nitrates or nitrites. You can find turkey or pork at Trader Joe's. If you don't have a Trader Joe's near you, then more than likely a major health food store like Whole Foods would carry a nitrate and nitrite free kielbasa. This can also be made with sliced rutabagas in place of the potatoes if potatoes are restricted from your diet. I love rutabagas. They can be used in any recipe that calls for potatoes. They are very good for you and have antifungal properties. A great option for those fighting candida.

Grammy's Kielbasa Casserole

10 medium potatoes, peeled and sliced 1/4" thick
2 medium onions, chopped
2 cups milk
3 Tbsp flour (rice flour for gluten-free)
3 Tbsp butter
12 to 14 oz kielbasa, sliced 1/4" thick and halved
1 tsp sea salt
1/2 tsp dried mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp parsley
2 1/2 cups cheddar cheese, shredded

Instructions:

Preheat oven to 350F. Butter a 3 quart 13 x 9 inch casserole dish. Line the bottom of the casserole dish with a layer of potatoes. Top that layer with half the onion and half the kielbasa. Sprinkle with 2/3 cup of the cheese. Repeat the next layer with potatoes and then follow with the second half of the onion, kielbasa and 2/3 cup cheese. Finish with the final layer being the remaining potatoes and sprinkled with 2/3 cup of cheese. Set aside. See pictures below.

In a medium sauce pan, over medium heat, melt the butter and whisk in the flour. Continue to whisk the flour and butter over medium heat for one minute. Slowly whisk in the milk. Continue to whisk the milk while adding the sea salt, mustard powder, onion powder, garlic powder, and parsley. Once the milk thickens some, remove from the heat, stir in the remaining 1/2 cup of cheese to melt and pour evenly over the casserole. Place the casserole in the preheated oven and bake for 1 hour. Serves 8. Serve with a side of cooked broccoli.

Below are layering photos.

 

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Sourdough Spelt Mocha Cake

This is a recipe I had posted on my Sourdough 365 blog which I am moving over to this site. I hope you will enjoy.

I decided to make a chocolate cake with spelt flour and ended up making a mocha cake. It's delicious, especially when it's still warm. I think it's a bit of a mixture between cake and brownie. We all really like it and this will definitely be one I continue to make whenever we want a chocolate cake. I had made one about a week ago that was a very light tall cake. I didn't write it down as I was just simply trying to use up some starter and threw stuff in the bowl until it looked right. I am hoping to recreate that again but write down measurements this time. Until then here is a terrific mocha cake chocolate lovers are sure to enjoy.

I mixed my arrowroot cocoa mixture ahead of time and had it in a sealed container. You could make several up ahead of time so that they are ready to use whenver you decide you want to make a cake. It's a lot like having dry cake mix on hand. It would make a nice gift if you want to give it along with a mason jar with starter in it.

Also below you will find a recipe for butter cream frosting that I colored with beetroot powder for a dye-free option. You cannot taste the beetroot powder at all and it makes a lovely pink color. I just used a few supplement capsules but you can also buy loose powder if you plan to use it for multiple purposes. It's claimed to be good for lowering blood pressure and for cleansing your liver. You can get it loose here. www.bulkherbstore.com

  

Sourdough Spelt Mocha Cake

112g starter, spelt
215g spelt flour
83g arrowroot flour
60g raw cocoa powder, organic
114g milk, room temperature
168g coffee, cooled
114g birch xylitol or sugar
96g coconut sugar
330g butter, melted and cooled
2 tsp vanilla extract
5 eggs

Instructions:

Dissolve the starter in the milk. Mix in the spelt flour and allow to ferment 8 to 10 hours.

Mix together arrowroot, cocoa, baking soda, baking powder, sea salt, xylitol, and coconut sugar. Set aside. - See more at: http://www.sourdough365.com/search/label/Spelt#sthash.AxKkkRjN.dpuf

Before fermentation.

After 10 hours fermentation.

Eight to ten hours later, preheat oven to 350F. Grease and flour a 9x 13 cake pan and set aside.

Mix together arrowroot, cocoa, baking soda, baking powder, sea salt, xylitol, and coconut sugar. Set aside. 

Mix together melted butter, coffee, eggs, and vanilla. Add the butter mixture to the sourdough and mix well. Add the arrowroot mixture and beat on low until combined. Beat on medium speed for 2 minutes.

Pour batter into the greased and floured cake pan. Bake for 45 to 50 minutes until done. Edges should pull away from the pan and a toothpick inserted in the center should come out clean. Allow to cool for 10 to 15 minutes in the pan before transferring to a cooling rack.

Dye-free Pink Butter Cream Frosting

1 cup or 2 sticks butter, softened
6 beetroot capsules, emptied (roughly = 2 1/2 to 3 tsp or enough until you get the shade you want)
2 Tbsp whole milk
16 oz organic wholesome powder sugar, sifted
3 tsp vanilla extract

Use an electric mixer to blend together the butter, milk, vanilla, and beetroot powder. Add the sifted powdered sugar and mix in on low speed. Once combined, increase the speed to medium and beat for a minute or two until smooth. If you don't use it right away and refrigerate it, it will become solid. Simply place at room temperature and allow to soften before using. You can also add a little milk if it is too thick. Enjoy! 

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