When Isaiah was first diagnosed with gluten intolerance, bread was the first food he lost that really mattered. Think of how many times kids—and really all of us—eat bread in some form or another throughout the day. Breakfast means bagels, toast, French toast, cinnamon rolls, monkey bread; lunch means a sandwich on focaccia, sliced bread, flatbread, wrap; dinner means garlic bread, baguette, pull-apart rolls, breadsticks, stuffing, pizza, bread pudding…
Category: Breads & Pizza
It took me six long years to get a sandwich bread to work. I can say with confidence that this is the ultimate everyday loaf—and it doesn’t need to be toasted to taste wonderful. The outside has just the right amount of crust, while the inside crumb is soft and fluffy.
In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!
Now, I’d like to introduce my fourth guest and their new cookbook!
WHO: Jeff Hertzberg, M.D., and Zoë François, Artisan Bread in 5
BOOK: Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
RECIPE: Gluten-Free Cinnamon Buns with Cream Cheese Icing
To get started on this recipe, make Flour Mixture #1 from their cookbook and make the Gluten-Free Brioche Dough (below). Then, you’re ready to make the cinnamon buns!
Gluten-Free Brioche Dough from Gluten-Free Artisan Bread in Five Minutes a Day
Makes about 4½ pounds of dough, enough for three recipes of the cinnamon buns below, or other treats from the book. The recipe is easily doubled or halved.
|Dough Ingredients||Volume (U.S.), flour packed into measuring cups||Weight (U.S.)||Weight (Metric)|
|Mixture #1: Gluten-Free All-Purpose Flour (don’t use commercial flour mixtures, come to GFBreadIn5.com/GFmix||2 cups||11 ounces||300 grams|
|Cornstarch||4½ cups||1 pound, 6½ ounces||640|
|Xanthan gum or ground psyllium husk||2 teaspoons||—||—|
|Granulated yeast1||1 tablespoon||0.35 ounce||10 grams|
|Kosher salt||1 to 1½ tablespoons||0.6 to 0.9 ounce||17 to 25 grams|
|Milk, warmed (100°F or below)||2¼ cups||1 pound, 2 ounces||510 grams|
|Large eggs, lightly beaten||4||8 ounces||225 grams|
|Honey||1 cup||12 ounces||340 grams|
|Unsalted butter, melted, plus butter for greasing the pan||1½ cups (3 sticks)||12 ounces||340 grams|
|Pure vanilla extract||1 tablespoon||½ ounce||15 grams|
|Egg wash (1 egg beaten with 1 tablespoon of water)|
- Mixing and storing the dough: Whisk together flour, cornstarch, xanthan gum (or psyllium), yeast, and salt in the bowl of a stand mixer, or in any 5-quart bowl, or any lidded (not airtight) food container.
- Add the milk, eggs, honey, melted butter, and vanilla, and mix with a spoon or a heavy-duty stand mixer fitted with the paddle. Ingredients must be very well-mixed or buns will be dense.
- Cover (not airtight), and allow to rest at room temperature until dough rises, approximately 2 hours.
- Refrigerate in a lidded (not airtight) container and use over the next 5 days, the dough can be used as soon as it’s thoroughly chilled. Or freeze for up to 3 weeks in desired portions and thaw in the refrigerator overnight before use.
Enter for your chance to win: Share your favorite bread to eat (bagels, cinnamon-raisin bread, etc.) in the comments below.*
*The winner will be selected at random on Monday, January 5, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.
Yield: 8 Buns
1½ pounds (small cantaloupe-sized portion) gluten-free brioche dough
¼ cup granulated sugar
¼ cup well-packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon grated orange zest
3 tablespoons unsalted butter, melted
Cream Cheese Icing:
6 ounces cream cheese, at room temperature
? cup confectioners’ sugar
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
½ teaspoon grated orange zest
- Dust the surface of the dough with rice flour and pull off a 1½- pound (small cantaloupe-sized) piece. Dust the piece with more flour and quickly shape it into a ball.
- Press out the dough into a ¼-inch-thick rectangle. As you press out the dough, use enough flour to prevent it from sticking to the work surface.
- Mix together the granulated sugar, brown sugar, cinnamon, and orange zest. Brush melted butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture over the butter. Starting with the long side, roll the dough into a log and pinch the seam closed.
- Using a very sharp serrated knife or kitchen shears, cut the log into 8 equal pieces and arrange on a baking sheet lined with parchment paper, so that the swirled cut edge is facing upward and they are at least 2 inches apart. Cover loosely and allow to rest for 1 hour.
- Fifteen minutes before baking, preheat the oven to 350°F.
- Bake the buns for about 30 minutes, or until golden brown and set in the middle.
- While the buns are baking, prepare the cream cheese icing by mixing all the ingredients in a bowl. Spread the icing over the buns after they come out of the oven.
- Allow to cool on a rack before serving.
Recipe used with permission of the authors of Gluten-Free Artisan Bread in Five Minutes a Day, ©2014, Jeff Hertzberg and Zoë François
This year even I can’t keep track of all of the Thanksgiving recipes I’ve made through the years so I’ve compiled the most popular ones here in a single, easy-to-find menu. Happy Turkey Day to you and your family!
I’d love to introduce you to one of my old Food & Wine magazine colleagues and longtime friend, Laura B. Russell. These days, we travel in the same gluten-free circles, doing cooking demos around the country. Today, I’m excited to support her new cookbook, Brassicas: Cooking the World’s Healthiest Vegetables and share her recipe for Gluten-Free White Pizza with Arugula and Prosciutto.
Back when Isaiah was first diagnosed with gluten and dairy intolerance, bread options were few and not-at-all satisfying. In fact, most of the breads we bought from our local supermarkets and health food stores just crumbled into pieces at first bite. Then, I thought of my waffle iron and how the squares were pretty much the same size as sandwich bread—and a new gluten-free bread was born!
The savory flavor options are endless. For this sandwich, I made a sun-dried tomato waffle bread, but you could keep it plain or add other flavorings like caramelized onions, crisp bacon or even just some Dijon mustard.
Please let me know if you have any ingredient substitution needs and I will be happy to give you my best solutions. Just leave me a message on my Facebook page, Silvana’s Kitchen.
Come say “hi” and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
Not feeling much like meatloaf, swap in your favorite gluten-free deli lunchmeats, a juicy cheeseburger or egg, tuna or chicken salad.
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, grated
1 clove garlic, grated
2 pounds ground beef
¾ cup ketchup
2 large eggs, lightly beaten
1 cup rice cereal crumbs
1 tablespoons finely chopped parsley
1 tablespoon finely chopped oregano
Salt and pepper
2 cups gluten-free pancake mix
½ cup chopped sun-dried tomatoes oil, drained and chopped
2 large eggs, at room temperature, lightly beaten
¼ cup vegetable oil
1½ cups dairy-free milk
Italian seasoning blend, for topping
Mayonnaise, for serving
4 iceberg lettuce leaves, for serving
Sliced tomatoes, for serving
- Preheat the oven to 350º and grease a 9-by-5-inch loaf pan. In a skillet, heat the olive oil over medium heat. Add the onion and carrot; cook until softened, about 5 minutes. Add the garlic and cook about 1 minute. Let cool.
- In a medium bowl, combine the beef, ½ cup ketchup, eggs, cereal crumbs, onion mixture, parsley, oregano, 2 teaspoons salt and 1 teaspoon pepper. Place in the prepared pan, rounding the top. Spread the remaining ¼ cup ketchup on top. Bake until cooked through, about 1 hour. Let set for about 10 minutes; cut into ½-inch thick slices.
- Preheat a waffle iron to medium-high and grease. In a large bowl, whisk together the pancake mix, sun-dried tomatoes and ½ teaspoon salt. In a small bowl, whisk together the eggs, oil and milk. Add to the pancake mix mixture and stir until just combined. Pour about 1/3 cup batter into each waffle iron square, pushing the batter out to the edges, and sprinkle with the seasoning blend; close and cook until crisp, about 5 minutes. Repeat with the remaining batter.
- Spread mayonnaise on 4 waffles. Top each with a meatloaf slice, lettuce leaf, tomato slices and another waffle.
Summer is breezing on by so I wanted to share my latest gluten-free recipe collection with you. I recently developed these recipes in partnership with Udi’s. I hope you enjoy them as much as my family!
Please let me know if you have any dairy-free needs and I will be happy to give you my best substitution solutions. Just leave me a message on my Facebook page, Silvana’s Kitchen.
Countdown to 2014 Cookbook Giveaway, Day 7: Now, I’d like to introduce Ali Segersten and her book, Healthy Holiday Grain-Free Treats and Raw Desserts!
I just returned to Brooklyn after shooting my next cookbook on location at my house in upstate New York. I’m finally putting the finishing touches on the manuscript and can’t believe the holidays kickoff this week! I’d love to share my latest collection of gluten-free recipes that I developed exclusively for Food & Wine magazine, where I’m a F&W Online Columnist. Watch a slide show of my gluten-free recipes!
Let me know if you have any dairy-free needs and I will be happy to give you my best substitution solutions. Just leave me a message on my Facebook page, SILVANA’S KITCHEN.
For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.
Let’s get cooking,
Here’s a taste of some of the more than 40 gluten-free recipes you’ll find! Dig in!
Gluten-Free Lemon-Poppy Seed Buttermilk Pancakes
Gluten-Free Bacon-Pumpkin-Pecan Pancakes
Gluten-Free Carrot Cake Waffles with Cream Cheese Whipped Cream
Gluten-Free Waffles Rancheros
Gluten-Free Banana-Walnut Coffee Cake Muffin Tops
Gluten-Free Muesli Crunch Whole-Grain Muffins
Gluten-Free Apple Snickerdoodle Muffins
Gluten-Free Corn-Blueberry Swirl Muffins
Gluten-Free Brown Sugar Monkey Bread Muffins
Gluten-Free Triple Coconut-Black Sesame Quick Bread
Gluten-Free Powdered Cake Doughnuts
Gluten-Free Parker House Rolls
Gluten-Free Garlic-Stuffed Pull-Apart Buns
Gluten-Free Honey, Nuts and Oats Sandwich Bread
Gluten-Free Seeded Multigrain Sandwich Bread
Gluten-Free “Rye”-Raisin Belgian Waffle Bread
Gluten-Free Crispy Pork Potstickers with Sesame Dipping Sauce
Gluten-Free Shake-and-Fry Shrimp Rolls
Gluten-Free Falafel Tacos with Spiced Citrus Crema
Gluten-Free Fresh Almond Fettuccine with Tomato-Basil Sauce
Gluten-Free Almond Frangipane Mushroom and Swiss Cheese Galette
Gluten-Free Pepperoni Pan Pizza
Gluten-Free Creamed Spinach Mac and Cheese
Gluten-Free Dunked Dulce de Leche Doughnuts
Gluten-Free Peanut Butter Cookie Moon Pies
Gluten-Free Vanilla Bean Golden Cupcakes with Chocolate Frosting
Gluten-Free Hot Cocoa Cupcakes with Meringue Frosting
Gluten-Free Banana Custard-Stuffed Peanut Butter Cupcakes
Gluten-Free Fried Cinnamon-Sugar-Ricotta Fritters
Gluten-Free Apple-Raisin Pie with Walnut-Cream Cheese Crust
Gluten-Free Chocolate-Glazed Boston Cream Whoopie Pies
Gluten-Free Ultimate Gluten-Free Chocolate Chip Cookies
Gluten-Free Frosted Brownie Cookies
Gluten-Free Salted Butterscotch Blondies
Gluten-Free S’mores Brownies
Gluten-Free Hot Fudge Raspberry Ripple Ice Cream Sundae Loaf Cake
Gluten-Free Hummingbird Cake
Gluten-Free Gingerbread Pear Loaf Cake
Gluten-Free Almond-Streusel Tea Cake
What’s the one food that Isaiah misses the most? Bread, of course. Over the years, we’ve found some good store-bought loaves, but I’ve missed the smell of baking bread.
The truth: I wanted to believe that I could make anything gluten-free. That didn’t turn out to be the case—at least, not when it came to bread.
You know what it’s like to not be able to have bread or pizza or focaccia. My family does, too. For the past five years, I’ve been trying off-and-on to replicate the chew, the bounce and the bend that occurs naturally in a gluten-full bread. I’ve made batches and batches of doughs—all failures. But, those failures have led me to the biggest bread success I’ve ever had. And I’m happy to share it with you.
Prep Time: 15 minutes
Yield: About 4 pounds
This recipe is reprinted with permission from Cooking for Isaiah by Silvana Nardone (Reader's Digest, 2010)
6 cups (870 grams) white rice flour
3 cups (375 grams) tapioca flour
1½ cups (246 grams) potato starch
2 tablespoons (17 grams) xanthan gum
1 tablespoon (10 grams) salt
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, salt and xanthan gum. Transfer to an airtight storage container and place in a cool, dry place or refrigerate.
This flaky biscuit could easily be your complete breakfast. Just add coffee. read more…
It’s not easy making gluten-free bread.
“Luckily, with so much bread failure behind me, success was surely on its way. It just had to be.”
My small window of opportunity opened when I least expected it. Things shifted. Suddenly, my bread confidence was up and seemingly every piece of knowledge I had ever breathed in came together in this baguette dough.
There were all the intellectually over-my-head conversations with bread masters like Sullivan St Bakery‘s Jim Lahey (whom I’ve known for more than 10 years and worked with for a couple of those), and cookbook author and longtime instructor Peter Reinhart (whom I shared a gluten-free/gluten-full panel with at an IACP conference).
And my all-consuming years as an Italian bakery owner, my countless annotated baking and bread cookbooks that line my bedroom wall as well as my blog reading, especially this post on gluten-free baguettes by my friend and cookbook colleague, Zoë François of Artisan Bread in Five Minutes a Day fame. She took the fear out of me. Now, let’s hope I can do that for all of you, too.
What all of my bread mentors—and their mentors before them—had in common was one ingredient: Time. It’s no secret that bread baking has always been a time commitment. You have active time (measuring ingredients, mixing and shaping) and passive time (proofing the dough, at least twice).
But, if you use Zoë’s method of proofing in the fridge, time is on your side.
“The single-most reason to let the dough chill out in the fridge overnight is flavor. Only time can give you that.”
The results of my patience have been worth every hour I’ve spent waiting. I’ve watched Isaiah tear off pieces and dip them into a jar of our Nutella Knockoff and Chiara loves soaking up extra-virgin olive oil with it. I like slicing a baguette in half, horizontally, and making a crusty sandwich—and I mean crusty. Like every good Italian, I can now wipe my plate clean with bread. I’ve also made crostini, panini and strawberry bread pudding.
It is summer, after all.
Serving Size: 17-inch-long baguettes
If you're committed to baking bread at home, it's worth having these two tools on hand: a 4-quart storage container and a 2- or 3-baguette loaf pan . This recipe was inspired by my bread-baking mentors Zoë François and Peter Reinhart. For more bread recipes, please check out their latest cookbooks, including Zoë's Healthy Bread in Five Minutes a Day (which she co-authored with Jeff Hertzberg; also, they include a whole gluten-free chapter) and Peter's Artisan Breads Every Day
2 cups Silvana's Kitchen Gluten-Free All-Purpose Flour or your favorite gluten-free flour blend
1 cup sorghum flour
1 teaspoon xanthan gum
½ tablespoon salt
One ¼-ounce packet active dry yeast
2 large eggs, at room temperature
3 tablespoons extra-virgin olive oil
1 tablespoon honey
1½ cups lukewarm water
Canola oil cooking spray, for greasing
- In the bowl of a standing mixer fitted with the paddle attachment, mix together the flour blend, sorghum flour, xanthan gum, salt and yeast. Add the eggs, oil, honey and water, and with the motor on medium-high, mix for 4 minutes until a sticky, stretchy dough forms. Cover loosely with greased plastic wrap and let proof at room temperature for about 2 hours. Refrigerate for about 24 hours and up to 3 days.
- Sprinkle flour over a sheet of parchment paper and using wet hands, pull out ½ of the dough and place on the parchment while gently lifting and stretching the dough into a baguette-like shape. Run warm water over your hands and gently smooth out the top and sides, rinsing your hands as needed. Place the shaped dough with parchment into a baguette pan, if using, and cover loosely with greased plastic wrap. Let proof at room temperature for about 1 hour.
- Meanwhile, place a baking stone on the bottom rack and preheat your oven to 475º degrees. Using a serrated knife, diagonally score the loaf three times, about ¼-inch deep. Place the baguette pan onto the preheated stone and bake for 20 minutes. Remove the parchment paper (if using the baguette pan only) and bake until golden brown and the loaf sounds hollow when thumped on the bottom, 20 to 30 minutes more. Turn off the heat, open the oven door and let cool in the oven for 30 minutes. Place on a wire rack to cool completely.
Recipe Tip: If you remove the loaves from the oven to let cool completely and they soften, just turn the oven back on and bake for another 5 to 10 minutes. The bread will get crusty—and stay crusty.
One bite and these garlic knots will you bring you right back to your local pizza shop. read more…
It’s such a loaded word in my house and in my family’s lives, and it has so many definitions: Comfort, Happiness, What I Used to Eat, What I Can’t Eat Anymore…
When Isaiah was first diagnosed with gluten intolerance, this is the first food he lost that really mattered. And it was one of the first foods I tried to replicate. I had successfully made other types of bread-like doughs: rolls, waffle bread, pizza, baguettes. But never a loaf of sandwich bread, which is what Isaiah wanted—and needed—for school lunch. After many failures, I had given up…until now.
NO DOUBT WE EAT A LOT OF GRILLED CHEESE SANDWICHES IN MY HOUSE. Grilled ham and cheddar on gluten-free cinnamon-raisin bread. Grilled turkey, cranberry and jalapeno jack cheese on gluten-free whole-grain bread.
And, of course, plain ol’ grilled cheese on gluten-free white bread, which is the all-time family fave.
After making so many sandwiches, I wanted to come up with a new twist. Enter the casserole. Why a casserole? You don’t have to babysit the stove and they’re self-contained in one cooking vessel, which makes for faster clean-up.
This is also a stress-free recipe: Go ahead and assemble the casserole the night before and bake it off the next day. It doesn’t get much better than that.
5 tablespoons unsalted butter, at room temperature, for brushing
12 slices firm-textured gluten-free white bread, such as Rudi?s or Udi?s
10 ounces thinly-sliced yellow cheddar cheese
6 eggs, lightly beaten
1 ½ cups milk
2 tablespoons dijon mustard
- Arrange a rack in the center of the oven and preheat to 375º. Lightly brush a 9-by-13-inch pan with some of the butter. Layer 6 bread slices with the cheese and top with the remaining 6 bread slices. Brush the outsides of the sandwiches with the remaining butter and cut the sandwiches diagonally into quarters. Arrange the quarters point up in the prepared pan, fitting them snugly.
- In a bowl, whisk together the eggs, milk and mustard. Drizzle the custard on top of the casserole and let sit until absorbed, about 10 minutes (or cover and refrigerate overnight).
- Bake the casserole until bubbling and golden, about 35 minutes.
Let these souffled mac-and-cheese cakes warm up your home tonight. Or, come hang out with me in Philly this weekend and we’ll bake them together! read more…