So… my Love bought me a shiny new bread machine
I think baking my own bread for this many years has spoiled me. When I get a load that just doesn’t turn out as light, spongy and fabulous to which I am now accustomed, I just turn it in to garlic bread, crostini, bruschetta, or some other such thing.
But people! I need my bread!
Don’t get me wrong, it’s not the bread machine. It gets RAVE reviews and it beats the GF bread perfectly (unlike my last bread machine which made me mix the batter BEFORE putting it in the machine.. umm… NO!). I asked for this particular machine because of the reviews – and it’s quiet too! It even makes a “normal” looking loaf of bread. (Meaning: the same shape as a “traditional loaf” pan does.) Gotta love that. The paddles didn’t leave a giant hole (or holes… as there are two on this machine) either. Genius, I tell you! So really – it’s not the machine! It is completely it’s operator. :D
So, when my Love got this fabulous bread machine, I thought I would take it on its maiden voyage with a proven recipe that I LOVE. I made my Pepita-powered bread which has never failed me… until I stuck it in the bread maker. Believe it or not, there was NO issue with the mixing. I think the problem came with the rising time. Maybe it didn’t have enough time to rise sufficiently? What I am now eating for my bread this week is a dense loaf (a la old school rye bread) of Pepita Bread.
To be perfectly honest, my heart sank along with the loaf.
I thought about playing around with the moisture level, the programming of the machine to allow more rise time, etc. But then – DUH! I have a whole group of people I can ask!
So I’m asking YOU!
- Have you converted any of your bread recipes to be used in a bread machine?
- Do you use a bread machine for your GF bread?
- Got any tips to share?
In the meantime, I am making Cheesey Bread (Faux Chebe Bread) that whips up and bakes in less time than it takes the Midge to read a couple books at my feet. (PERFECT!) The bonus part: she loves to “help” by standing on a chair and dumping in the cheese for these tasty buns too. There is nothing more beautiful than having your own personal baking assistant who makes you laugh when you hit the switch too high and the tapioca flour F—–L——-I——-E——-S!! Life is good!
But, surely I’m not the only one asking for help with bread machine conversions, am I?
Thanks for your ideas and input, everyone!
My bread-craving tummy thanks you too!
xoxoxo!
~Kate
Thank you, Kettle Cuisine, for your chicken noodle soup that soothed my rough day.
Thank you for the delicious tomato vegetable soup that the Chicklet DEVOURED with zeal for lunch.
And thank you for being all natural, gluten free, delicious and non-tinny.
Oh, Kettle Cuisine. I think I may just be smitten.
xoxoxo
Kate
Running away on Valentine’s Day, originally uploaded by Kate Chan.
Okay… it’s finally happening! My Love, the Chicket and i are taking off for a night away from home. First time in AGES that we are leaving the house for an overnight.
Our destination: Portland, Oregon!
A little shopping, visiting with friends we haven’t seen in ages, celebrating Lunar New Year, and checking out some few parts of Portland that we haven’t seen yet.
So…. here’s the question: I know where to get some KILLER gluten free fried cheese curds (don’t ask.. just eat them with JOY!) and some GREAT gluten free fish/chips… BUT…. come on people: What else is out there for me to enjoy in Portland?
Got a Portland Gluten Free tip for me?
Hit me up in the comments section!
I’m packing the camera and looking for gluten free adventure!
What would you do or where would you go for a Gluten Free Valentine’s Dinner in Portland? Or a Gluten free brunch/lunch the day after?
THANKS for your help!
I’m so excited to have this adventure with my family.
Gesssh… ya think I have mid-winter cabin fever yet?
xoxoxo
~Kate
PS. We are staying in the Pearl District, if that helps. The hotel will give us free streetcar tickets for the two days we are in town and free parking (!Yeah on the free parking!). What adventure should we have with the Chicklet? Any suggestions for that too?
A Slightly More Decadent Calas: Cocoa Calas, originally uploaded by Kate Chan.
So the Chicklet has been home with a bit of a toddler-style, No-Day-Care allowed cold for the first couple days this week. I didn’t realize how tired *I* was until I decided to follow HER sleep schedule these few days at home. BOY! We slept until 10:00AM and took naps in the afternoon, even! I swear I felt refreshed…. that is until last night when she went to bed at 8:30PM and my husband sacked out next to her. There was NO WAY I could stay in bed any longer. It gave me a whole two hours of down time…. no baby latched to my leg as I attempt to walk, to dishes to do, lunches all packed, checkbook balanced (yes, we do that!), etc. TWO HOURS! Lord, have mercy!
So… what did I do? I sat on the couch and watched Ramsay’s Kitchen Nightmares (re-runs, at that!) with a complete lack of brainwaves. Pitiful, right? Yes, but completely delightful too. Sometimes I think a little mellowed out time is good for all of us. I’m not so sure the TV is a necessary component of that, but it was nice to watch someone else’s chaos for a bit rather than muddling through my own. (Ah… if only there were little elves and fairies who graded papers and tests at night…….)
To make the Chicklet feel a little better, I have been back in the kitchen backing and cooking. Tuesday, I had just put some rice in the rice cooker (my mommy-doesn’t-have-to-watch-it-boil gadget) when my husband walked in the door and announced that he was taking us out for dinner. Hey! Who am I to argue? I was up and prepping the diaper bag before he could change his mind. The only “problem” was the cooking rice. I knew we could leave the rice cooker on as it would just switch to “keep warm” mode once the rice was done…. but what to do with that “leftover” rice?
What do you do with leftover rice?
At our house, the leftover rice is most frequently used up by:
- packing it in lunches with leftover stir-fry
- served up for snacks (or packed in lunches) as onigiri (even the Chicklet likes her onigiri!)
- compressed in to a gluten free version Spam (or sometimes ham) Musubi mold the next day
- made in to fried rice
- converted into a quick rice porridge (although to be honest, it’s not as good as when made with fresh rice grains)
- Calas - we use a variation on this recipe, but we add more vanilla, some cream cheese and cinnamon and then we fry it up a little longer so the outside bits are a bit crunchy too.
It’s that last one that might be new to some of you. Calas are great and really rather easy (if you don’t mind frying things in oil). While the recipes you find online will vary with the amount of eggs (sometimes 2, sometimes 3, etc) or the amount of flour required (sometimes as little as 6 Tablespoons or as much as 1 cup) even though they have the same amount of rice (typically 2 cups of leftover rice), it’s easy to convert the recipes to gluten free. Select the one that has less flour in it as that will make it easier (we really like the one linked about), and have a go. Once you see how easy and delicious, start changing that recipe to match your tastes! For example, for the recipe linked above, we do the following now:
Cinnamon Calas
Makes 12 Tablespoon sized Calas
Ingredients:
1 cup leftover cooked rice
3 Tablespoons GF Flour Mix
3 teaspoons of sugar or 2 teaspoons of agave nectar
2 Tablespoons whipped cream cheese
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon salt
vegetable oil for frying
powdered sugar or cinnamon sugar for coating after frying or honey for drizzling after frying
Directions:
- Mix together all ingredients (minus vegetable oil and topping of choice) in your mixer well. (OR … if the presence of rice kernels in a doughnut are enough to make you cringe, then mix it together in your food processor as the blade will chop those bad-boy rice kernels in to smitherings. You may want to watch this as when I’ve done it in the past, I have added a 1/4 cup more of leftover rice to the mix just to make sure it’s not to mushy to form blobs for frying.)
- Heat your frying oil to 350F. Drop (carefully!) the calas by the tablespoon into the hot oil and fry until deep golden brown on the outside. (A tad longer if you like to have a little crunch… oh-so-good!). Drain on paper towels after removing with a slotted spoon. Dust with powdered sugar or shake in a bag with powdered sugar or cinnamon sugar or drizzle with honey.
- Enjoy while warm!
See? EASY!
To make COCOA Calas: add 1/4 cup of unsweetened dark cococa powder to your mix. And keep that cream cheese there – it adds to the yummy goodness and smooth taste of the calas.
Yes, I know. Cream cheese is NOT a standard calas ingredient. But, go with me, will ya? It’s DELICIOSO!
Hey Steve (who happens to have a different doughnut recipe posted as I peeked today too) - this is SO worth cracking out that Fry Daddy to try! 
Happy GF eating!
~Kate
