This post is part of the Gluten-Free Ratio Rally, a group of gluten-free bloggers inspired and empowered by Ruhlman‘s Ratio and started by Shauna at Gluten-Free Girl. We get together each month and post many different takes on the same theme. This month that theme is Gluten-Free Tarts and the rally is being hosted by Heather from Discovering the Extraordinary.
Yeast breads make me nervous. Very, very nervous.
Most likely because I never made yeasted bread before going gluten-free. I don’t have a lot of experience knowing how the dough or batter should behave.
Cakes, I got. Muffins & pancakes? We are good to go. Gluten-free cookies? Just call me an expert. Bread? Well, I am still learning. But I would qualify today’s recipe as a success.
The ratio: 5:4
Gluten free flours:liquids. Add a splash of oil for flavor. Call it winning.
I am serious. This is the easiest yeast bread I have made, and one that has a great flavor. There is an egg in there as part of the liquid, but it also helps beef up the structure and add a wee bit of lift.
Yes, this dough is wet. And a little sticky. You just have to trust me. It works. And it is darn good.
Brown butter in place of the traditional olive oil. Sage on top. A sprinkling of sea salt. The yeasty flavor that you only get from home made or artisan loaves.
This is some seriously delicious bread.
It would make good sandwich bread when sliced in half. (Do I see paninis in my future? I sure hope so…)
Want a different flavor? Use good olive oil in place of the browned butter. Swap out the toppings. Mix something into the dough.
This months participants
Heather | Discovering the Extraordinary made Rosemary and Garlic Focaccia Bread
Carol / Goodness Gluten Free made Gluten Free Garlic and Parmesean Focaccia
Morri | Meals with Morri made Sweet Cinnamon Raisin Focaccia Bread
~Aunt Mae (aka ~Mrs. R) made Focaccia Bread
Silvana / Silvana’s Kitchen made Sun-Dried Tomato and Olive Focaccia
TR | No One Likes Crumbley Cookies made Gluten Free Cheesy Herb Focaccia
Shauna| Gluten-Free Girl and the Chef made Gluten-Free Cherry and Almond Focaccia
Ratio Rally: Focaccia
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
- 1 1/2 cups (355 ml) warm water
- 13 grams (1 1/2 tablespoons) active dry yeast
- 3 grams (1/2 teaspoon) sugar
- 45 grams (3 tablespoons) butter
- 1 egg
- 1 teaspoon table salt
- 500 grams (3 1/2 cups) GF All Purpose Flour (I use Cup4Cup)
- 2 teaspoons xantham gum (omit if your flour blend contains this or a similar ingredient such as guar gum or Expandex)
- generous sprinkling of chopped fresh or dried sage
- 1 teaspoon sea salt
- Preheat your oven to 150 degrees. Turn it off once it is warm.
- Line a 9×13 baking dish with parchment paper and grease well with olive oil or butter.
- In the bowl of a stand mixer, combine the warm water, yeast and sugar.
- Melt butter over medium-low heat and continue to cook until it turns brown and starts to smell slightly nutty. Be careful not to burn the butter. Let cool slightly.
- Add the egg and browned butter to the bowl of the stand mixer, and mix until just combined.
- Stir in the flour, salt and xantham gum (if using). Mix on a low speed for 3 minutes. You will have a slightly shaggy and tacky dough.
- Spread the dough into the baking dish with a spatula, trying to make it even.
- Cover the pan with a towel and place in the oven for 45 minutes.
- Remove from the oven, and heat the oven to 425 degrees Fahrenheit.
- Sprinkle the dough with the sage and sea salt.
- Put the pan in the oven, then drop the temperature to 375 degrees. Bake for 35-40 minutes, or until golden brown and hollow sounding when tapped.
There really is no excuse for using cranberries and oranges in the heat of summer.
They are most decidedly winter fruits. And it is technically still summer. Technically.
But the kids are back in school, and white pants are out of season. So it is almost ok. If I lived in Australia, it would be the perfect time of year for these.
You see, I might have mentioned that I wanted to make some orange cardamom muffins. Something light & citrusy for my 2 hour commute to and from work. Nothing fancy pants, just good, bright flavors.
Well, someone heard orange cranberry rather than orange cardamom, and pulled a bag of cranberries out of the freezer for me. It didn’t register that they weren’t out for something Mamacakes was baking until they were completely thawed. It was a use or waste situation.
So, I decided to layer some flavors. Brown butter. Orange. Cranberry. Cardamom.
These might be my new favorite muffins. Oh, and the extra bonus part? No mixer required.
|Cranberry Orange Gluten-Free Muffins with Cardamom and Brown Butter
Recipe Type: Breakfast
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
These were inspired by Joy the Baker’s [url =”http://joythebaker.com/2009/07/browned-butter-blueberry-muffins/”]Browned Butter Blueberry Muffins[/url]. But these are better (sorry Joy!) because they are gluten-free and they are cranberry-orange.
- 100 grams (7 tablespoons) unsalted butter
- 1/3 cup orange juice
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract (if you have it, if not it is ok to leave this out)
- 210 grams (1 1/2 cups) gluten-free all purpose flour*
- 150 grams (3/4 cup) sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cardamom
- 150 grams (2 cups) fresh or froze then thawed cranberries
- for the glaze
- 1/2 cup orange juice
- 115 grams (1 cup) powdered sugar
- Preheat the oven to 375 degrees with a rack in the upper third of the oven.
- Line a cupcake tin with paper liners.
- In a small sauce pan over medium heat, melt the butter and keep cooking until it starts to brown on the bottom, stirring frequently. You will notice the butter starts to smell nutty. It is a pretty quick turn from brown to burnt once the butter starts to brown, so watch it carefully. Once it is golden brown, remove it from the heat.
- Whisk together the juice, egg, egg yolk, vanilla extract and orange extract (if using).
- In a separate bowl (a medium sized mixing bowl is perfect), whisk together the gluten-free all purpose flour, sugar, baking powder, baking soda, salt and cardamom.
- Add the juice mixture and the butter to the flour and stir until combined. Then, stir in the cranberries.
- Divide evenly into your muffin tin (I used a large ice cream scoop and got 16 muffins rather than 12).
- Bake for 18-20 minutes, they are done when a toothpick inserted into the center comes out clean.
- Cool in the tin for 15 minutes.
- Remove from the tin and move to a metal cooling rack that is sitting on top of parchment or newspaper.
- Whisk together the orange juice and powdered sugar, spoon it onto the warm muffins. Some will spill over, and that is ok.
*Personally, my favorite gluten-free all purpose blend is the [url href=”http://cup4cup.com/”]Cup4Cup[/url] available from Williams-Sonoma. You could also use Jules’ Nearly Normal Flour, Better Batter or the King Arthur Flour Gluten-Free blend. A bean based flour will not work in these muffins.
When I come home from work, I feel like I get pastry super powers. I get to work at being someone who gets to throw around terms like frangipane and galette and genoise. I get to put my French degree to work because I understand recipes and histories of pastries wrtitten in French (because we all know that the French invented pastry). I want to invite you to my gluten-free pastry super-power club. Today you are going to learn how to make frangipane and you are going to be astounded by the fact that it takes 3 minutes to make (after you measure out your ingredients). You are also going to be able to throw around the term frangipane in normal conversation.