Want to buy or sell something? Check the classifieds
  • The Fedora Lounge is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

What's For Breakfast...

GHT

I'll Lock Up
Messages
9,491
Location
New Forest
A very late lunch of crusty bread with ricotta, sliced tomato, olive oil drizzle, and s&p. So good, I'm having it tomorrow, too!
Sounds wonderful. My missus has a wheat allergy, bread is off the menu, well the gluten/wheat free sort that she buys is made from blotting paper, or it might well be. However, wheat is not off my menu, so when I'm buying her sliced cardboard, I indulge myself with a couple of French croissants.
 

Vera Godfrey

Practically Family
Messages
915
Location
Virginia
Sounds wonderful. My missus has a wheat allergy, bread is off the menu, well the gluten/wheat free sort that she buys is made from blotting paper, or it might well be. However, wheat is not off my menu, so when I'm buying her sliced cardboard, I indulge myself with a couple of French croissants.
My ex is/was gluten/wheat free as well. I have a wonderful recipe for a gluten/wheat free bread if you'd like it.
 

Vera Godfrey

Practically Family
Messages
915
Location
Virginia
You're too kind, I would like to try it. She so misses the baguette.
Here it is! So sorry for the delay! This recipe comes from Guildbrook Farms on Youtube.

1 3/4c gluten free flour mix*
1 1/2 TBSP yeast
1 3/4c oatmeal
1 TBSP baking powder
1 TBSP sugar
1 egg
4-5 TBSP butter
1 tsp apple cider vinegar
1-1 1/4c warm water (110 degrees)
1/2-1 TBSP xanthan gum (optional)
1 1/2 tsp salt

*gluten free flour mix
4c tapioca starch
2 1/2c white rice flour (not sweet rice)
2c oatmeal

Prepare your yeast by placing the yeast, sugar, and warm water in a small bowl. Mix gently and set aside.

Place the egg in a food processor. Blend. Add the oatmeal and blend. Add the flour blend, salt, baking powder, and xanthan gum, if using. Blend. Scrape down the sides. Add the apple cider vinegar and blend. Add the yeast mixture and butter. Blend again. The dough should be the consistency of cake batter. If the dough is too thick, add some *hot* water. Oil your pan (cast iron is recommended, but I used a glass bread pan and it came out fine). Put the dough in the pan and place it in the oven. Turn your oven on the lowest setting, wait a few minutes, and then turn it off. You don't want it to come all the way up to temperature (usually around 170 degrees), you only want it to get to about 115 degrees or so. Leave your pan in the warmed oven for about 10 minutes. Check it at the 7 minute mark to see if it has risen to the top of the pan. Once it has risen to the top of the pan, turn the oven on to 350 degrees. Leave the bread pan in the oven. Once the oven has come to temperature, set a timer for 50 minutes. Immediately take it out of the pan and let it cool. Enjoy!
 
Messages
16,966
Location
New York City
Some Jaffa cakes and a ginger ale. I'm dragging this morning.

⇧ I'm a fan of the Jaffe cake - usually have this version ⇩ (cold from the fridge is best)
lu-pims-orange.jpg

But today, late breakfast was cheese tortellini (last-night leftovers) and chocolate milk with several double-stuff Oreo chasers while watching yesterday's DVR'd Yankee's game - you gotta love Sundays.
 

Harp

I'll Lock Up
Messages
8,508
Location
Chicago, IL US
Starbucks and the sports page this dawn.
Enigmatic Yu Darvish threw a gem6er last Friday.
Ace John Lester belts out a deuce-double and later homered. (miraculous)
Boss bull Q seals the sweep yesterday and sends the Pirates packin.
These all add to a sign from Heaven that the Cubs will take the Central D,
and, I should reconsider the Cubs vs Cardinals next year in London. Pop the tube out to Foyles for books,
grab a few jars of marmalade, then fast dash back to Chicago and be back in the hood before anyone knows I've gone.
 

Forum statistics

Threads
107,691
Messages
3,044,567
Members
53,038
Latest member
sirteen
Top