Bake-Off

Last night I came home from my French class and baked up a storm. A few months ago I bought a few gluten-free cookbooks and have been slowly trying them out. I had dog-eared a number of recipes in one of them that sounded really good: Honey Dijon Toastie, Olive Ciabatta, and Rhubarb Orange Loaf. While waiting for the toastie to rise I also found Banana Cake with Coconut Topping. All these recipes can be found in the Complete Gluten-Free Cookbook by Donna Washburn and Heather Butt (with a small change here and there).


Last weekend I saw rhubarb at the Byward Market and couldn’t resist picking up a few bunches. I love rhubarb! But then the weather got hot, and I hate turning on the oven when it’s already hot outside as well as inside. Before that, I had been putting off the toastie and ciabatta because I didn’t want to turn on the oven just for those two small things. But yesterday evening the house was cool and I set to work.


First was the Gluten Free Olive Cabiatta since it needed to rise for an hour. First I assembled all the ingredients for the ciabatta and set the dough cycle on my bread machine. Because the dough is on the dry and sticky side I had to take my spatula and give it a scrap to get the dough out of the corners (and the recipe told me to do it too). When it was finished I put it into a muffin tin and set it aside to rise. Next was the Gluten Free Honey Dijon Toastie. It made my mouth water; honey and dijon mustard in a bun, mmmmm. The dough was more fluid so I didn’t have to stand around for this one. I put my time into putting the Gluten Free Rhubarb Orange Loaf together. Both the toastie and the loaf needed to stand for 30 mins, so I found a cake recipe where I could use the thawed out mixed berries I had sitting in the fridge instead of the cup of banana called for in the Gluten Free Banana Cake.
An hour or two later everything was finished and sampling could occur. The ciabatta came out first and the Honey came in wondering what I made him. He was disappointed at first since he doesn’t like olives, but his spirits lifted when I mentioned the others in the oven. The breads were wonderful. Nice and moist and full of flavour. Instead of doing one big loaf I used muffin tins making them individual portions. I was disappointed with the rhubarb loaf. Even though the Honey thought it was good, I found it to be a little on the dry side. I have many rhubarb recipes and I prefer those to this one (I just need to tweak them from spelt flour to GF flour). As a result, the recipe isn’t posted. The cake on the other hand was delicious and moist; almost too moist it. Almost. I hadn’t drained the berries too much so I’m sure that’s where the added moisture came from. I think I’d rather make this when it’s going to be consumed in one go, like at a tea party or with friends. I’m concerned it’ll be a little soggy tomorrow; we’ll have to wait and see. I don’t usually do substitutions like that. I guess I’m a stickler for recipes, at least those in baking, as I’ve had many not turn out properly because I’ve done something.

Berry Cake and Rhubarb Loaf

An hour or two later everything was finished and sampling could occur. The ciabatta came out first and the Honey came in wondering what I made him. He was disappointed at first since he doesn’t like olives, but his spirits lifted when I mentioned the others in the oven. The breads were wonderful. Nice and moist and full of flavour. Instead of doing one big loaf I used muffin tins making them individual portions. I was disappointed with the rhubarb loaf. Even though the Honey thought it was good, I found it to be a little on the dry side. I have many rhubarb recipes and I prefer those to this one (I just need to tweak them from spelt flour to GF flour). As a result, the recipe isn’t posted. The cake on the other hand was delicious and moist; almost too moist it. Almost. I hadn’t drained the berries too much so I’m sure that’s where the added moisture came from. I think I’d rather make this when it’s going to be consumed in one go, like at a tea party or with friends. I’m concerned it’ll be a little soggy tomorrow; we’ll have to wait and see. I don’t usually do substitutions like that. I guess I’m a stickler for recipes, at least those in baking, as I’ve had many not turn out properly because I’ve done something.

Olive Cabiatta and Honey Dijon Toastie

At the end of it all, some are in the fridge for lunches and dinners, while some are in the freezer to be enjoyed later. I also took some to my French teacher today, who is also Celiac and has no idea what to do. She has also been frustrated with this gluten free lifestyle. I’m sure my goodies will help convert her to being gluten free with a smile.

*as an additional note: the berry cake was perfect the day after


Gluten Free Berry Cake with Coconut Topping
1 cup sorghum flour
1/3 cup garfava flour
2 tbs corn starch
1 ½ tsp xanthan gum
1 tbs baking powder
Shake of salt
¼ cup skim milk powder
¼ cup canola oil
¼ cup water
1 ¼ cup mixed berries (could use the same amount of bananas as in the original recipe)
½ cup sugar
1 tsp vanilla
2 eggs
Topping:
¾ cup shredded unsweetened coconut
¼ cup packed brown sugar
½ tsp nutmeg
2 tbs margarine, melted
For the cake: In a bowl combine the first seven ingredients. Mix well and set aside. Beat the remaining cake ingredients in a second bowl until combined. Add the dry ingredients to the wet and mix until combined. Spoon the batter into a pan. For the topping: in a small bowl, mix the topping ingredients. Sprinkle over the batter. Let the batter stand for 30 mins, then bake for 35-45 mins at 350°.


Gluten Free Olive Ciabatta
½ cup millet flour
½ cup garfava flour
¼ cup quinoa flour
¼ cup corn starch
2 tbs sugar
2 tsp xanthan gum
1 tbs yeast (bread machine or instant)
Shake of salt
1 tbs each dried rosemary and oregano
¾ cup water
2 tbs olive oil
1 tsp cider vinegar
2 eggs, slightly beaten
¾ cup each green and black olives
In a bowl, combine the first nine ingredients. Mix well and set aside. In your bread machine pan, add water, oil, vinegar, and eggs. Select dough cycle. As the machine mixes, slowly add the dry ingredients. Throughout the kneading process, scrap the sides and corners of the pan. When the kneading portion of the cycle is finished, stop the cycle. Remove pan from machine and fold in olives. Transfer to a muffins tin, filling cup 2/3 full. Let rise for 60-75 mins. Bake for 20-25 mins at 375°.


Gluten Free Honey Dijon Toastie
1 ¼ cup garfava flour
¼ cup quinoa flour
1/3 cup corn starch
2 tsp xanthan gum
2 tbs yeast (bread machine or instant)
Shake of salt
2 tsp thyme
1 ¾ cup water
¼ cup olive oil
¼ cup liquid honey
1 tsp cider vinegar
¼ cup Dijon mustard
2 garlic cloves, minced
In a bowl, combine the first seven ingredients. Mix well and set aside. In your bread machine pan, add water, oil, honey, vinegar, mustard, and garlic. Select dough cycle. As the machine mixes, slowly add the dry ingredients. Throughout the kneading process, scrap the sides and corners of the pan. When the kneading portion of the cycle is finished, stop the cycle. Transfer to a muffins tin, filling cup 2/3 full. Let rise for 30-45 mins. Bake for 20-25 mins at 375°.