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Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Making Gluten-Free Bread and Pie at Bob’s Red Mill Cooking School

Once again, my friends at  Bob’s Red Mill invited me to teach two cooking classes on bread and pie at the Bob’s Red Mill Cooking School.

Bob Moore and Carol Fenster

Carol with Bob Moore at Bob’s Red Mill

That’s Bob and me standing in his memorabilia-filled office. He gave me a personal tour of their gluten-free manufacturing plant which continues to grow and serve us better and better. Thanks, Bob!

PIECRUST

Handling gluten-free piecrust can be challenging, but my super-easy recipe rolls out beautifully and is no-fail, no matter what. From one simple crust recipe, we made Chicken Potpie, Quiche, ice cream pie, and the highlight of the evening—old-fashioned cherry pie. It was a hit! Most of these recipes are on this blog (just use the search box) or in my book, 1,000 Gluten-Free Recipes.

 

 

 

 

 

 

 

Gluten-Free Cherry Pie

Gluten-Free Cherry Pie

 

 

 

 

 

 

Here are some of the tips I shared:

[1] Use a food processor for quick, thorough blending. It works better than an electric mixer. Be sure to use sweet rice flour, as the recipe calls for. It’s the secret to the suppleness and pliability.

[2] Roll the dough between sheets of plastic wrap (not foil or parchment paper), anchored on the bottom by a wet paper towel. The suppleness of the plastic wrap prevents the crust from cracking as you transfer it from countertop to pie pan.

[3] Freeze the dough in 1-inch disks (2 per recipe) and thaw in the fridge the night before you make pies. For best results, bake pies in the morning or early afternoon for serving that night.

[4] Set aside time to make several batches of piecrust dough for future use. Roll the dough to a 10-inch circle between two sheets of plastic wrap. Then freeze the rolled-out crusts (plastic wrap and all) in a gallon-size freezer bag. The day before you plan to make pies, thaw them in the fridge, still in the bag. Or, shape a single-crust in a pie pan, freeze (tightly wrapped) and you’re ready to make quiche, one of my favorite ways to use piecrust.

[5] Gluten-free piecrust dough rolls best when you massage it in your hands until it is the same temperature as your hands. Unlike regular piecrust, ours works better when warm rather than cold.

YEAST BREADS

The breads we focused on included French Baguettes, Focaccia, Pizza, Breadsticks, and a sweet Chocolate Berry Breakfast Pizza that blends chocolate and berries. Yummm!!

[1] Cold-Oven: The cold-oven method only works with narrow shapes (such as baguettes or breadsticks), or thin breads (such as pizza). Basically, you prepare the dough and shape it on the pan and then put it in the oven, starting the heat and the timer at that time (without preheating the oven). The dough rises as the oven preheats and then bakes when the oven reaches full temperature. The crust dries slightly as it rises (a good thing in French breads, baguettes and breadsticks) and can be ready in about 40 minutes, including making the dough and baking. (Loaf breads and Focaccia don’t work with this technique; they are too thick and dense.)

Not all ovens are appropriate for this technique (e.g., quick/fast pre-heat ovens cannot be used for this method). Try the method once in your own oven; if the bread won’t rise or burns quickly you know you have to use the traditional method of bread-baking next time.

[2] Refrigerating Bread Dough. My marvelous colleagues, Susan Gilbertson and Lori Sobelson from Bob’s Red Mill, helped immensely and Susan made our pizza dough the day before so we could demonstrate this method. Many chefs make and then refrigerate bread dough for up to 3 days before baking.This means you can make dough on the weekend and bake it when you want later in the week. Gluten-free dough is easier to shape when cold (less sticky).

Gluten-free Bread Dough

Refrigerate bread dough for better taste and texture

The benefits of refrigeration are: [1] better taste, since enzymes work together during refrigeration to produce a more complex flavor, and [2] better texture, since these same enzymes produce a texture more like the “normal” bread texture with irregular holes (rather than the cake-like texture we often see in gluten-free breads). When entertaining, I make dough the night before or the morning of a dinner party and that gives me more time right before a party when preparations can be hectic.

[3] Baking ahead. The third technique requires planning ahead. Certain breads (e.g., pizza) are well-suited to this technique. Bake the pizza crust on the bottom rack of the oven (as directed in the recipe), then (instead of topping it) bake it on the middle rack just until it is lightly browned all over, about 15 minutes. Remove the crust from the oven and cool completely on a wire rack. Freeze, tightly wrapped, for up to 1 month. You have a ready-to-bake pizza crust, much like the Boboli shells we once ate.

Gluten-free Pizza Ready to Bake

Gluten-free Pizza Ready to Bake

Then ―when you are ready to eat pizza―unwrap the crust and place it on the pizza pan. It will thaw while you prepare the toppings. For best results, have toppings, sauce, and cheese at room temperature. If you are using vegetables (as we did in class) have them microwaved or sautéed so they are no longer crunchy because the pizza only needs to bake as long it takes to melt the cheese and reach serving temperature. By the way, for the dairy-free students we used Daiya cheese and it tasted great.

So there you have it! Tips for two favorite gluten-free food: bread and pie. Now, get in the kitchen and start baking!

 

2 comments to Making Gluten-Free Bread and Pie at Bob’s Red Mill Cooking School

  • Kitty Bean

    Hello Carol, Today I made your Honey Oatmeal Yeast bread from your book 1,000 Gluten-Free Recipes. I followed your instructions exactly and the bread turned out to be a disaster! It spilled over the pan and made a mess in my oven. No only did I waste a great deal of time making the sorghum flour blend first, I then had to make the bread. I also wasted precious food and money on the supplies. I am so disappointed!! I don’t understand what went wrong. I doubt I’ll make anything out of this book again. I have been baking for 35 years so I am an experienced baker and have been baking gluten free for 10 years. I thought it would be nice to try a different gluten-free bread recipe and I have never experienced such a mess-ever! If you have any insights on what went wrong I would appreciate it. Thank you.

    • Carol Fenster

      Hello Kitty: I’m sorry this recipe didn’t work for you. Without knowing any more details, there are a few questions you might consider as to why the bread overflowed the pan:
      [1] too much yeast or [2] instant yeast instead of regular dry yeast. Also, what size pan did you use and how high did the dough rise before baking it? If you would like to call me at 303.741.5408, we could talk about the details and hopefully figure out what went wrong.

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