Fruity Bruschetta

Most of us that have been gluten free for some length of time will find this familiar. In search of what we remember and love about traditional bread, we set off to find a GF equivalent. To start out we buy what’s ready-made. Either the cost or the disappointing texture steers us toward making our own religiously — weekly. Some experiments are more successful than others. The one or two that are decent get quickly worn out. Then comes a time where we just try to live without it altogether. But this phase too shall pass. A little more confidence and experience in the gluten free kitchen may propel us to try to replicate what is by now a distant, chewy, soul-satisfying memory.

Today was my eureka! moment. I saw a delicious photo of some fruity bruschetta on Pinterest and was disappointed to follow the link to a blog in a language I didn’t recognize in the least. So I rolled up my sleeves and created a treat that was exactly what I had hoped it would be.

I searched for a crusty bread recipe that delivered the goods. I followed it to a T including mixing up a big batch of all purpose GF flour that they list at the end of the recipe. This recipe makes 4 loaves of bread. That’s right, 4. Believe me, you’ll wish you’d have doubled it!

My trouble in the past was that I never got my dough to rise well enough. All of that ended today and after 2 hours of rising in the warm oven, I pulled out this light and fluffy piece of heaven. The recipe that follows is directly from epicurious.com submitted by GlutenFreeLove.

Crusty, Soft and Chewy Gluten Free Bread

6 c Gluten Free All Purpose Flour Mix (see recipe below)
1/2 c powdered milk
2 T yeast
1 1/2 T kosher salt
2 T Xanthan Gum
2 2/3 cups warm water
4 large eggs, beaten til frothy
1/3 c extra virgin olive oil
3 T honey

Preparation

Whisk together the flour, powdered milk, and xanthan gum in a large bowl. Combine the olive oil, honey, water and yeast in a small bowl and set aside.Pour the eggs into the dry ingredients. Slowly pour in about 1/3 of the oil mixture while stirring. Mix well, then add the 2nd 3rd. Mix well again. Add the salt, then add the last 3rd. Continue stirring until smooth.Cover loosely and allow to rise for about 2 hours.

At this point, the dough could be placed in an air-tight container in the refrigerator for up to one week. You may remove some at a time to continue with the next step.

Remove about 1/4 of the dough very gently (1/4 of dough will result in about a 1 lb loaf). Cradle the bread lightly and place on a piece of parchment paper. Dough will be wet, sticky and full of air bubbles you are trying not to condense.

Drizzle a little extra olive oil on top of the wet loaf and us your fingers to lightly spread the olive oil and shape and smooth out the surface of the loaf.

Cover loosely and (only if from out of the refrigerator), let rest for 1 1/2 more hours. 

30 minutes before baking, place a large enameled pot with top or other dutch oven with lid on in the cold oven. Preheat the oven with the pot in it to 500 degrees. 

Just before baking, use a razor to cut three slits across the top of the loaf. 

Carefully remove the hot pot and remove lid. Very gently and carefully pick up the parchment paper so that the dough is cradled in it. Place the paper and loaf, together, into the center of the pot.

Replace lid on the pot. Return pot to oven and bake for 20 minutes. Then, remove lid, and turn oven down to 425. Bake for an additional 15 minutes. Bread should sound hollow when tapped. 

Remove from oven and allow to cool slightly before removing bread from pot.

Baked bread may be frozen for up to one month.

GLUTEN FREE ALL PURPOSE FLOUR MIX: 6c.(32oz)FINE brown rice flour + 2c.(10.75oz) potato starch + 1c.(4oz) tapioca flour/starch

To make the fruity bruschetta, I spread the slices with chèvre and chives and topped it with raspberries (some still frozen — oops), a drizzle of honey and a few sprigs of lemon thyme. The balance of contrasting flavors was a nice surprise. Not too sweet and not too salty. It really was just right.
I was barely able to snap this pic of Kid Foodie finishing off his piece. Of the 4 loaves I baked today, there are 1.75 loaves left. I am seriously thinking of hiding the last intact loaf somewhere so I can use it for school lunches this week. The boys have come to regard bread the same way that most other kids regard a piece of cake. If it shows up in their lunch, they wonder what the occasion is. Score! What recipes are you ready to give another go?
  • Kid Foodie

  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:
    heykidfoodie.com

  • Kid Foodie & Mom

  • Categories

  • Recent Posts

  • Enter your email address to follow this blog and receive notifications of new posts by email.