Book of Yum

When I first saw this month’s Daring Baker challenge, I have to admit I felt some trepidation. After all, I’d never tried anything as complex as making a gluten-free “Danish Braid,” and to be honest, except for the braid part, I wasn’t quite sure what it was. Was a danish bread like yeast bread? Or was it more like pastry? Should I substitute chebe and hope for the best? It turned out that danish bread is a cross between yeast bread and pastry. According to the challenge, “Danish dough is in the family of butter-laminated or layered doughs.” Puff pastry is the most extreme example of laminated dough, but “danish dough is sweet and is yeast-leavened, however, whereas puff pastry is not.” Our challengers said that while Danish dough wasn’t as difficult as puff pastry, the process of making it was delicate, and it was “a great starting place to begin to learn about laminated doughs in general.” Whew. Well, I sat out the last event due to a schedule conflict, but this recipe sounded appealing, if a little daunting. The trick would just be making it gluten-free. Luckily, the new Daring Bakers site has a forum for alternative bakers (both vegan and/or gluten-free) and I was able to read about the experiments of my peers. Many of their flour combinations sounded promising, but I was most drawn to Jeanine’s millet blend. I don’t do very well with millet, so when testing the recipe I tried one batch with teff flour, and another with quinoa flour. I liked both versions, but the teff is better if you like a brown “nutty” flavor, and the quinoa is better if you like a sweeter brown flour. The quinoa especially complimented the cinnamon apple filling, but ieither one was quite tasty. I was impressed to find the dough quite workable, although the layer of butter (Beurrage) tended too ooze out and make a mess. I rolled it out inside ziploc plastic bags and wrapped it up in saran wrap for chilling sessions, and that helped contain things somewhat. Also, I sprinkled my keynote flour (teff or quinoa) on the buttery parts as I rolled it out and that helped contained things somewhat. I was most excited when I rolled out the dough the last time and found that I had a dough that I could actually braid. It helped that I had rolled it out on parchment paper and was able to keep the dough on the parchment when I put it in the oven.

One of the fun parts of making any danish is deciding on a filling. Really, the possibilities are limitless. Here at our house, we are big fans of a traditional apple filling, and it compliments the cardamom dough so beautifully it was hard to resist. But, since I decided to make this recipe twice (in the interest of science, mind you), I felt that I really ought to experiment the second time around. Don’t get me wrong- I still made half of the second version apple ’cause it’s so darned good. But, I was also inspired by a recent Foodgawk sighting of Tartelette’s Plum and Rosemary Sugar tartelettes to try making half with a plum filling with rosemary sugar sprinkle. It was quite fortuitous really, since the only fruit I had in the house was apple and fresh plum, and I grow my own rosemary on the balcony! I also experimented with the lamination technique. An egg was was nice, although it ended up in extra eggs (No worries, I used them in a late-night omelet for the DH), but I wanted to try the dough sprinkled with seasoned sugar. For the apple danish, I was inspired by my Father-in-Law’s GF Norwegian Christmas Bread Recipe to sprinkle the dough with two parts sugar to one part cinnamon. I sprinkled the plum filling with Tartelette’s rosemary sugar. One note, though- wait until right before you are going to sprinkle the dough with sugar to combine them, as the moisture from the rosemary will cause the sugar to clump up a bit. Also, plums contain a lot of moisture, so you may want to drain them after slicing before using them as filling. I noticed that the plum mixture was fairly liquidy. The apple filling was also rather liquid according to the original recipe, so I added cornstarch and it was perfect.

When I brought the pastry over to DH for taste testing, he was enthused- and then he tasted the melty, sweet apple danish. To my surprise and delight, he loved it, and said he’d give it a “9.5 out of 10″ which is the highest rating he’s ever given out. The combination of cardamom pastry and cinnamon sugar made him think of Christmas, and he was completely enamored with the flaky, light dough. “I wouldn’t know it was gluten-free if you didn’t tell me,” he said, and I was thrilled. At last, a pastry that passed the glutenoid test! Of course, I absolutely loved the decadent and flaky pastry. The plum filling and rosemary sugar was a novel flavor combination, and went well with the pastry, although I might leave out the cardamom in the dough next time. The apple filling with fresh vanilla seeds was absolutely divine, especially with the cinnamon sugar topping and with extra apples.

This treat tastes the best the first day you make it, like most baked goods, but you can also refresh it by putting it in a toaster oven for ten minutes and letting it cool to room temperature the next day or even the third day. You know, almost every month when I see the Daring Baking Challenge I have to ask, “Wow, how am I going to do that with gluten-free flour?” Luckily I’m not on my own anymore, as I have my fellow alternative daring bakers to get suggestions from and learn from. Not only am I learning from my peers, but the recipes themselves turns out to be a huge learning experience. So far I’ve learned how to make a double layer cake, how to make (dairy-free) chocolate cheesecake pops, and how to make a gluten-free braid danish inspired by the best of Viennese cuisine. I can’t wait to see what we learn how to make next month!

Gluten Free Danish Bread Braid Recipe Bread  Dessert  Dairy  European

Ingredients For the dough (Detrempe): 1 1/2 tsp. active dry yeast 1/4 cup whole milk (I used milk infused with cardamom and saffron) 1/6 cup sugar Zest of 1/2 orange, finely grated 1/2 teaspoon freshly ground cardamom 3/4 teaspoons vanilla extract 1/4 vanilla bean, split and scraped 1 large eggs, chilled 1/8 cup fresh orange juice 1/2 cup sweet rice flour 1/2 cup tapioca starch 1/2 cup brown rice flour 2 Tbsp. teff OR quinoa flour 1 tsp xanthan gum 1/2 tsp baking powder 1 teaspoon salt *more teff or quinoa flour for dusting For the butter block (Beurrage) 1 stick cold unsalted butter 1/8 cup GF all-purpose flour (I used Rebecca Reilly’s blend with brown rice flour, potato starch and tapioca starch, but anything is fine) DOUGH Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Add the salt with the (combined) flours and xanthan gum and baking powder, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 10 minutes. BUTTER BLOCK 1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature. 2. After the detrempe has chilled 10 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and � inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 10 minutes. 3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, 1/4-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes. 4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month. APPLE FILLING Makes enough for two braids Ingredients 3 Fuji or other apples, peeled, cored, and cut into 1/4 inch slices 1/4 cup sugar 1/2 tsp. ground cinnamon 1/4 vanilla bean, split and scraped 1/8 cup fresh lemon juice 2 tablespoons unsalted butter Toss all ingredients except butter in a large bowl. Melt the butter in a saut� pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and saut� until apples are softened and caramelized, 10 to 15 minutes. If you�ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries. PLUM ROSEMARY FILLING: 4 plums, pitted and sliced 1 tbsp. fresh rosemary, minced 1/8 cup sugar DANISH BRAID Ingredients 1 recipe Danish Dough (see below) 2 cups apple filling Cinnamon Sugar Topping: Warm milk Cinnamon Sugar (Cinnamon and sugar, combined, to desired sweetness) 1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, 1/4 inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet. 2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you�ve already made. 3. Spoon the filling you�ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom �flaps�, fold the top flap down over the filling to cover. Next, fold the bottom �flap� up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends. Cinnamon Sprinkle: Coat the braid with warm milk and sprinkle with even but generous amount of cinnamon sugar. Proofing and Baking 1. Spray cooking oil (Pam�) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch. 2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven. 3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month. Directions

Rating:  10 Original Source:  Daring Baker Challenge from Sherry Yard�s The Secrets of Baking, GF blend inspired by Jeanine Recipe ID:  1256 Added:  June 24, 2008 Last Modified:  June 26, 2008

When I heard about the latest edition of “Go Ahead Honey, It’s Gluten-Free” hosted by Ginger Lemon Girl I was thrilled, because this month’s theme was one-pot meals. As you know I’m something of a savory-foods girl so I had lots of ideas from the start. I looked over two cookbooks for inspiration- The Vegetarian Meat and Potatoes Cookbook and The New Moosewood Cookbook I like the idea of the former cookbook, with its hearty take on vegetarian cooking, but I haven’t yet found a recipe I loved in there. The latter book, a classic from Moosewood, is another story. Their recipes are not excessively complicated, but are high on flavor and always seem to satisfy. When I saw their recipe for Cauliflower Cheese Pie in a Hash Brown Crust I knew I had to give it a try. It didn’t hurt that I’d picked up some beautiful cauliflower (Actually, broccoflower, shh) at the farmer’s market. What is broccoflower? Broccoflower is a general name for a plant that is a cross between broccoli and cauliflower, having a light green color. There are two main types, one which looks more like standard cauliflower (but is green) and then a second called Romanesco broccoli that has funky and beautiful green spiral florets. The nutritional facts? According to my friend Wikipedia, “like other members of Brassica oleracea, broccoflower is highly nutritious. One cup of broccoflower florets provides 20 calories, nearly two grams of protein, four grams of carbohydrates, two grams of fiber and is an excellent source of vitamin C.” Not too shabby, and a great candidate for a one-dish meal. The recipe turned out very well, and DH was especially enthused. Cheese just makes him so HAPPY! lol. We both enjoyed this recipe, and I hope you will also.

*Vegan Version to follow, stay tuned*

Cauliflower Cheese Pie in hash brown crust Recipe Main Course  Potatoes  American

Ingredients Potato Pie Crust: 2 cups grated raw potato (with skin) 1/2 cup grated onion 1/2 tsp. salt 1 egg white, lightly beaten teff flour to dust olive oil Your favorite seasoning blend (i like pasta seasonings by trader joes) Filling: 1 tbsp. olive oil 1 cup chopped onion 2 medium minced garlic cloves 1/2 tsp salt black pepper to taste fresh thyme to taste fresh basil, julienned, to taste 1 medium Broccoflower or other pretty cauliflower, cut into small florets 2 eggs (or combo of egg whites + yolk) 1/4 cup lowfat milk 1 cup grated cheddar smoked paprika Directions Grease your pie pan with oil or whatever you like. Heat oven to 400 degrees F. Grate your potatoes and rinse briefly and drain water. Shake dry or spin in salad spinner briefly. Mix up your grated potato, onion, salt and egg white in a bowl. Then put it into your pie pan, sprinkle it with teff flour, and press it into a pie crust shape up the sides of the pan. Bake it for 30 minutes and then take it out of the oven. Sprinkle some of your favorite seasoning blend in a small bowl, pour a little olive oil on it, mix and use to baste the potato crust. Bake for 10 more minutes at 375 degrees F. While crust is baking, you can heat your oil in a cast iron pan and sautee your onion, garlic, seasonings and herbs. Add your small brocoflorets (haha) and let them get a little brown, then covering and letting cook for ten minutes or so. Sprinkle your prepared potato crust with half of the cheese and then layer the vegetable sautee on top. Add your remaining cheese. Whisk the two eggs and milk together in a small bowl until completely combined and then pour over the cheesy pie. Season with your smoked paprika and pepper to taste. Put back in oven and bake for another 25 minutes or so, or until eggs are set. (Thanks Gina!!!) Notes DH enjoyed this and stole the piece I was saving to photograph tomorrow. Bad DH!

Rating:  8 Original Source:  The New Adapted from Moosewood Cookbook recipe to be gluten-free Recipe ID:  1247 Added:  June 18, 2008 Last Modified:  June 24, 2008