The Better Way to Eat Bread

Do they make bloggatory metamucil? If so, I need it because my regularity is STRUGGLING.

So I need to solve for the variables which equals me posting pictures and giving you my recipes more often. Is it three times a week? Maybe. 

But you have a right to know about what I've been doing in my kitchen. Becuase it's oh so magical. As we speak, a gluten free honey kissed loaf of bread is baking. Why?

Because I am sick of it. I am absolutely exhausted by the crap I am supposed to buy in the freezer at the grocery store. And don't get me start on the down right tomfoolery of paying $8 dollars for it.  I don't have a lot of time. Neither do you. But there is an innate peace, an innate happiness in a warm piece of bread, with puddly butter and a knife. Waiting for you to sink your teeth into.

Can that come from a freezer? Forgive me, but I am calling BULLSH*T on that claim.

I recently returned from a trip to Ireland and Germany where I was absolutely blown away by the quality of their gluten free baked goods. The bread was not found in the freezer and it was soft, filling and most importantly cravable. 

My hands down favorite was by a small local chain called Jam in Kenmare. Co Kerry. I was lucky enough to be in this tiny town for their second annual food festival. Local honey, meat, cheeze, fudge, and artisan bread makers lined the streets.

I bought an amazing pickled beet compote from this one

Cupcakes from Cupan Tea 

Chefs from near and far hosted demos and "little chefs" workshops were given so local children could get involved in the festivities. Along with my aunt, cousin and a few of her friends, we attended a cupcake frosting workshop in the Jam production kitchen. It truly made me yearn for my days rolling cookies at Flour, with Sarah P and Sarah M throwing jokes and advice my way.

My Cousin and her friends with their winning Cupcake Decorations

In honor of Jam and fighting the plague of bad bread here is my honey kissed loaf recipe.

Note: I am a huge advocate of baking by weight (less clean up!) so I will be giving most of my measurements by gram but the smaller guys will be in standard measures

200 G Almond Flour

150 G Coconut Flur

100 G Teff Flour 

50 G Chickpea Flour

This is a very variable mixture. Shauna explains how you can play with flours over Here

1 tsp xanathan gum

1 tsp sea salt 

1/4 C coconut oil or extra virgin olive oil

1/4 cup honey ( I used TJS raw organic)

1/2 C warm water

Mise-

- Bowl (large)

-Whisk

- Scale

-Smaller bowl to Measure Dry Ingredients

-2 other small bowls 

-Cup Measures

-Teaspoon Measures

- Loaf Pan

-Parchment Paper

-Pam Spray or Butter spread 

Get Cracking-
1. Take your yeast and nestle him in a bowl with the 1/2 in 115 degree warm water (You will say how the heck do I know what 115 degrees feels like?- Friends a digital thermometer is as cheap as 5.00 at sur la table- Bread is a sassy minx and very temperamental- make the sacrifice)

------Turn oven on to warm- about 250 is great--------

2. Mesure your dry ingredients from their containers into a smaller bowl on your measuring scale

3. Dump those guys along with the salt and xanathan gum into the mixing bowl and whisk together

Beat Me Up!

4. Crack your eggs into a small bowl and whisk them together with the oil and honey

5. Make a crater in your dry ingredients 

6. Add your yeast and water slurry. Whisk.

7. Add your egg mix. Whisk.

8. Add your water by tablespoon until it becomes the texture of a dough

9. Spray your loaf pan with non-stick spray and fit your parchment paper right in there

10. Take your happy dough ball and plop him right in the loaf pan. I used the hood rat method of using a can to smooth out the edges on the bread. Take the time to do this. No one likes a craggy loaf of bread

Pop that guy in your warm oven and let it hang out for 45-50. 

Turn the oven on to 350 and bake for 25 minutes. Turn 180 degrees. 25 minutes more.

There you have it. 

Just the way I like it. Warm from the oven with a drizzle of Agave and a touch of Sea Salt.