Gluten-free Rice-Free Dairy-free Wholegrain Naan Recipe

August 2nd, 2013 yum Posted in Baked Goods, Bread, Buckwheat, Dairy Free, Indian, Indian Flatbread, Rice Free, Sorghum, Soy Free 2 Comments »

Hello there, readers! I know it has been a ridiculously long time since I’ve posted, but I’ve been cooking, especially once the first trimester passed. Most of my energy has been spent on bentos for Kid Yum, but I’ve also baked, and recently I’ve been making a lot of spicy international food. I don’t know what it is about pregnancy, but I always crave spicy things. With Kid Yum, I craved kimchi. This time around I’m a fanatic for Ethiopian food (I found a gluten-free friendly ethiopian restaurant in the South Bay, Walia), and most recently, Thai green curry. Recently I’ve been playing with some Indian recipes, such as the Cook’s Illustrated recipe for Indian-Style Curry with Potatoes, Cauliflower, Peas and Chickpeas. I don’t particularly recommend that recipe, unless you have a really stellar curry powder. With a mediocre curry powder, like the Trader Joe’s version I used, the recipe is bland and can’t compete with an authentic recipe using individual Indian spices. However, it was reasonably tasty and called out for a side starch. For dinner last night I made Rice and pea pilaf but used a brown rice blend with wild rice, leaving out the chilies and simmering a good sight longer. Rice doesn’t always agree with me, though, so today I wanted to make a rice-free side to enjoy with my curry. I visited an old friend, my dairy-free wholegrain naan recipe but adapted it to use flours that agree with my tummy more.

*Note: Baby Yum 2.0 is due on August 9, so I’ve switched to a dairy-free diet hoping to head off any allergic issues with breastfeeding. Wish me luck! However, as a result my recipes from now on will be consistently dairy-free unless I developed them prior to July 9.*

This recipe turned out beautifully. Lately I’ve been loving a mixture of sorghum and buckwheat flours for the flavor and nutritional value. They worked well. FYI, I had used about 1/2 cup of the coconut milk (not cream) the night before so my 1/2 cup of non-dairy milk blend was primarily almond milk. The flatbread was delicious with a little soy-free margarine and salt, as well as with a curry. The bread would also be quite delicious with an herb olive oil.

I’d love to catch you all up on our life over the past few months- we had a rainbow-themed birthday party for Kid Yum, who is now four, we adopted baby chicks and have our own chickens and coop in a side yard, and as usual we’ve been growing some gorgeous organic heirloom tomatoes in our garden.

But for now… here’s a recipe, and love from the South Bay to you.

Gluten-free Dairy-free Rice-free Wholegrain Naan recipe
1 cup sorghum flour
1/2 cup GF buckwheat flour
1/2 cup tapioca starch
3 tbsp. blanched almond flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons sugar
2 teaspoons dried active yeast
1 can full-fat coconut milk WITHOUT thickeners like Chaokoh (chilled but NOT shaken)
scant 1/2 cup almond or other non-dairy milk
1 egg, whisked

coarse kosher salt

Prepare a round pizza pan by lining it with parchment paper. If you have a pizza stone, place it in your oven. Preheat oven to 500F.
Combine dry ingredient in a medium-large bowl from brown rice flour through baking powder, and whisk to combine.

Collect the coconut CREAM that has risen to the top of the chilled coconut milk can first in a liquid measuring cup. I use a large spoon but you may also have good luck with a small spatula. For the last bit I poured the milk through a fine strainer and collected the cream remained on top of the strainer. I had about 3/4 cup coconut cream in my can. Combine thin coconut milk with hazelnut milk or other non-dairy milk (if additional is needed) to form 1/2 cup of liquid.

Warm the thin liquid in a microwave until barely warm. If you heat it so that it is hot rather than warm, just let it sit until lukewarm. Whisk sugar into your warm dairy-free milk and then add your yeast. When it foams, pour into your bowl with the dry ingredients. Then add your coconut cream and whisked egg and fold together. You should have a fairly thick, bread-like batter that is not runny but not quite firm enough to pick up and shape.

Spoon out half of your dough in three to four large rounds of dough onto your parchment paper about 4 inches in diameter and 1/2 inch high. (Or smaller, to your preference. Larger may be difficult to manage.) Dampen your hands with water and pat out the dough to shape and make the tops really silky and smooth. Sprinkle generously with coarse kosher salt. Move the parchment sheet with the first batch of naan to the top of your pizza stone if you have it. Otherwise you can simply move the pizza pan.

Bake in the oven on 500F until golden brown. In my rather freakish gas oven, it took about 15 minutes but yours may take less time so watch carefully. Check bottom of naan. If it hasnt browned, you can remove them from the parchment paper and place them flat on the pizza stone in the oven so that the bottom is browned and crunchy.

Can be refreshed by being toasted in a toaster oven or toaster.
AddThis Social Bookmark Button

Gluten-free Sweet Tomato Tart and Pie, Crisp, Cobbler Carnival

July 22nd, 2011 yum Posted in Baked Goods, Blog Event, Nut Free, Sorghum, Soy Free, tomatoes 9 Comments »

A few years ago, I read about a little tomato stand in the Santa Cruz mountains called Love Apple Farm with heirloom, organic tomato plants that they sold in the Spring. One unseasonably warm weekend in early Spring, the DH and I made our way to that tomato stand (which turned out not to be so little) and bought some tomato plants that we lovingly installed on our balcony. We also picked up some homemade tomato jam from a woman who later started her own business as Jeannie’s Jams, also on Twitter. That tomato jam was very tasty. Fast-forward a few years. The DH and I have bought a house and that house came with a yard (two yards, actually, a front AND back yard) perfect for growing tomatoes. It is also nice for growing other things, but it is really all about the tomatoes for me. We went a little crazy this year and bought about ten lovelies, each one unique and wonderful in its own way. The season has been cool, but using Cynthia of Love Apple Farm’s special techniques, those tomato plants are gloriously healthy and currently about 10 feet tall, with some gorgeous tomatoes on the verge of ripening. I’ve been tapping my toes impatiently waiting for them to arrive, but at the same time, I know that once they do we’ll be swimming in tomatoes. I may start bathing in the stuff. Finally, my patience was rewarded in the tiniest way when my beautiful Marmande finally yielded first one red tomato, and then a second. This is just the tip of the iceburg, my friends.
So, in preparation for the upcoming bounty, and with thoughts of tarts, cobblers and pies dancing in my head, combined with memories of sweet heirloom tomato jam, I developed a gluten-free recipe for an altogether unexpected treat- a gluten-free sweet tomato tart with nary a nod to the savory. You could make many variations on this, whether by changing out the cream cheese with creme fraiche, tofutti better than cream cheese, mascarpone, or be really fancy with vanilla custard or Creme diplomate. You could also JUST put a thin layer of sugar simmered or slow roasted tomatoes on the bare tart and either top it with a creamy sauce (or whipped cream, or cashew cream) or eat it entirely bare. This is a delicate dessert, so beware when relocating it, and do leave it in its protective tart pan until the last possible minute. It is also a recipe I think I’ll be tweaking in the future, but it was so fun that I had to share it with you as the lead recipe in a gluten-free tart, pie, crisp, or cobbler carnival. I was inspired to make all these cobblers this week by the fruit trees in my yard, and also by the Pie Day Shauna hosted recently. I wasn’t able to participate, but I hope to see some of the participants share their gorgeous creations here so I can live vicariously through them just a little. I hope you enjoy, my dears. My breakfast this morning was a homemade cappuccino and a Sweet tomato tart- or is it a tartlette? Either way, it was a wonderful start to the day.

Other interesting tomato tarts (not Gluten-free)
David Lebovitz’s Savory French Tomato Tart Recipe
101 Cookbooks Savory Fresh Heirloom Tomato Tart in a Parmesan crust
Savory Cheesy Tomato Tart
Tomato Tarte Tatin

And now, the promised Tart, Pie, Crisp, and Cobbler Linky for GLUTEN-FREE recipes. If you have a related recipe that is NOT gluten-free, you can share in comments, but let us leave Mr. Linky for the gluten-free recipes.

Rules: Please link only to Gluten-free Recipes for Pies, Tarts, Crisps or Cobblers. Also, provide a link back to this carnival page on your submitted recipe post so people can find us and add more yummy recipe links! Thanks and I can’t wait to see what you share.

Gluten-free Sweet Tomato Tart
Tarts (makes one large or 5 or 6 small tarts)
3/4 cup sorghum flour
1/2 cup tapioca starch
1/4 cup potato starch
1/2 c. confectioners’ sugar
1/4 tsp. salt
9 Tb. cold unsalted butter, cut into small pieces
1 large egg yolk, whisked lightly

Cream cheese layer:
1/2 package (4 oz) cream cheese or possibly creme fraiche (only if using very soft, runny tomato jam)
1/2 tsp. lemon zest
dash vanilla
1 tsp. powdered sugar (or more to taste)

Sweet Tomato Jam (see notes for the recipe I used)

Butter 5 small tart pans OR 1 large tart pan and reserve.

Combine flours, sugar, and salt for tart in a food processor and blend to combine.Add your buter and pulse until it is evenly distributed. Add your egg yolk and process until you have smooth dough. Divide into 5 or 6 sections if doing mini-tart option and drop each section into a tart pan. Press out into a tart crust using your fingers, making sure to come up the edges and leave a depression in the middle for the filling. Place in freezer for 30 minutes.

After 30 minutes, Cut out circles of aluminum foil (or parchment paper) for the center of each mini tart. Butter them and place them in the center of each tart. I used aluminum foil but it stuck a little and didn’t leave a pretty, smooth bottom for the tarts, so I’d use parchment next time.
Bake on 350 for 15-20 minutes or until lightly brown, and then GENTLY remove your foil or parchment circles and bake another 5-10 minutes or until golden.

Cool and reserve for use later. I made them the night before assembling. You should put your filling in just prior to serving or the crust could become soggy.

Whip together cream cheese layer ingredients and reserve.

To assemble, put a layer of the cream cheese in the tart and then gently cover with a layer of tomato jam. Enjoy!

Tomato jam for 2-3 small tarts
3 heirloom organic tomatoes (small varieties are fun to combine with larger varieties, just slice in half and roast before adding to preserve shape)
1/4 cup water
2/3 cup sugar
dash vanilla

3 tomatoes, either diced or with 1 diced and reserved, and the rest thinly sliced and roasted on 250f for as long as you can stand it. For me, it was about 2 hours. Then bring your water and sugar to a boil and add all of your tomatoes (1 fresh and 2 roasted, or all fresh). Lower heat and simmer for 30 minutes or until thickened but still spreadable.

AddThis Social Bookmark Button