Bread experiments

No new recipes to post yet, although I do have a few currently in the works. I recently got a bread maker and have been experimenting with that. Each loaf has been edible (although the first loaf was so questionable that even Nora didn't want it after pulling it down from the counter to snack on).

Even Nora deemed the first loaf of bread nearly inedible.

Since then, I have been experimenting with different flour types and ratios - which my bread machine instruction manual heavily discourages. In fact, it says the only substitution that can be made is substituting one type of yeast for another.

Hogwash, I say. I've been adding sorghum flour, despite the manual saying otherwise. I've found the bread to be good, but not quite as bread-like and I'm looking for, as the loaves have had a density and flavor resembling pound cake.

However, I used this discovery to my advantage a couple of weeks ago when I decided to bring a loaf of gluten free cinnamon raisin bread to work for a fellow celiac coworker's birthday.  It turned out very well, although I don't believe I added enough cinnamon. But then again, I didn't measure and just dumped a bunch in. Before I make it again, I will consult a couple of recipes and use them to ensure I add an adequate amount.

I bought some garbanzo bean flour awhile ago that I'm pretty excited about trying out. I'm hoping that it won't be as cakey as the loaves made from sorghum flour. I need to replenish my stocks of rice flours, in addition to eventually adding coconut and almond flours to my pantry.

I vow to eventually master the art of gluten free bread making. Until then, Nora and I will keep taste-testing.

Coming up soon: gluten free beer evaluation.

Tamale skillet

I actually have to credit my sister for this recipe. She insisted that I try it because it's GF and she really likes it. I have done little adaptation to it, aside from changing the quantity of peppers and adding avocado when I serve it.

1 lb lean ground beef
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups salsa
3/4 cup frozen corn (you could also use fresh or canned, although I have an aversion to canned vegetables)
2 Tbsp water
6 corn tortillas (6 inches), halved and cut into 1/2 inch strips
3/4 cup shredded cheese (cheddar, cheddar jack, Mexican blend, pepper jack, etc.)
Sour cream
Fresh avocado (optional)

In a large skillet, cook beef and peppers over medium heat until meat is no longer pink. Drain. Stir in salsa, corn, and water, then bring to boil.

Stir in tortilla strips. Reduce heat; cover and simmer for 10-15 minutes, or until tortillas are softened.

Sprinkle with cheese, cover, and cook 2-3 minutes longer or until cheese is melted.

Serve with sour cream and fresh avocado.

Veggie lasagna

I have a love of pasta dishes, but have yet to love a pasta dish made with GF pasta. I have always used "sneaky cooking" to incorporate vegetables into my lasagna, so I decided to use "sneaky cooking" to make a GF lasagna.

This recipe does not use vegetables instead of meat (which is why I call it veggie lasagna instead of vegetarian lasagna), but instead uses vegetables as a substitute for noodles. However, this dish could easily be made completely vegetarian by omitting the ground meat, as the eggplant and mushroom add a great "meaty" texture and flavor.

4 (about) zucchini or summer squash, sliced length-wise with a mandolin
1.5 jars pasta sauce
1-1.5 lbs ground turkey (or ground beef)
Mushrooms, sliced
1 onion, diced
1 box frozen chopped spinach, cooked and drained really well
I box winter squash, cooked
1 big container of ricotta cheese
2 bags of shredded Italian cheese
(In addition, I normally also use a diced and roasted eggplant, but my supermarket was out)


Pour 1.5 jars of sauce into a mixing bowl. Add meat, mushrooms, and onion (and eggplant).

Combine ricotta, spinach, and squash.

Just cover the bottom of a 9x13 pan with sauce. Build up layers of zucchini noodles, ricotta mixture, and sauce mixture then top each with cheese. Bake at 350 degrees for 45 minutes to an hour, or until it looks done.
 
This lasagna is fairly watery right after you take it out of the oven due to the vegetables having a higher water content than traditional pasta noodles. This was a slight pain when I served it the night that I made it.
 
However, I was able to drain the liquid after it cooled, before putting subsequent servings into containers to take to work.