Fresh Gluten Free Tortellini
17

Let’s be real. I don’t make fresh gluten free tortellini, or any sort of fresh pasta, every day. Who has time for such things?! But every time I do make … more »

Fresh Gluten Free Tortellini

Let’s be real. I don’t make fresh gluten free tortellini, or any sort of fresh pasta, every day. Who has time for such things?! But every time I do make fresh pasta, I’m struck by a few things that I may as well share with you, since the other real thing is that, of course, I’m looking to convert you if you aren’t inclined to make it yourself:

Fresh Gluten Free Tortellini

1. You can do it in stages. You don’t really want to wait too long after making the dough before you shape and cut it, but after that? You can stack it up, wrap it tightly and freeze it for months, even. Just defrost in the refrigerator before using it. You can even shape and fill it, freeze it in a single layer on a baking sheet and then pile it into a zip top freezer bag and stick it in the freezer. Then, boil it right from frozen. 2. It’s quite meditative. Particularly when you’re filling cheese tortellini, it’s a task you can lose yourself in quite easily, and in a very good way. Finally 3. The filling part is definitely something you can train small children fingers to do. Currently, I have no small children at home (all 3 at sleepaway camp for a few weeks), but if I did, you’d better believe all 30 fingers among them (3 children—sorry about the math) would be pressed into tortellini service.

Fresh Gluten Free Tortellini

Oh, and one more thing: You can’t do a tortellini search on the Interwebs without finding some tutorial or other about how to shape tortellini, but none of them (until now!) tells you what I believe to be the most important part of tortellini shaping. Here goes: after placing filling in the center of the fresh pasta round and folding the round in half, you have to pinch the shape right in the middle of the filled center before drawing the edges together. You have to! See the step by steps above, and read through the instructions below thoroughly, and then get your hands on some fresh gluten free pasta—and you’ll see just what I mean. Trust me. I’m a professional and stuff.

Prep time: 30 minutes       Cook time: 5 minutes       Yield: About 160 tortellini
Ingredients

Fresh Pasta*
2 1/2 cups + 3 tablespoons (375 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling

1 teaspoon xanthan gum (omit if your blend already contains it)

45 grams (about 5 tablespoons) Expandex modified tapioca starch**

2 eggs (120 g, out of shell) + 2 egg yolks at room temperature, beaten

1 tablespoon (14 g) extra virgin olive oil

1/4 cup lukewarm water, plus more by the quarter-teaspoonful as necessary

**For information on where to find Expandex, please see the Resources page. For information on how to replace Expandex with Ultratex 3, readily available in most countries outside the United States, in the gluten free bread recipes in GFOAS Bakes Bread, scroll to #6 in Resources. I have not yet tested Ultratex 3 in this recipe, but I would recommend trying a mix of 405 grams all purpose gluten free flour + 15 grams Ultratex 3 in place of the blend above. Ultratex 3 is at least 3 times as strong as Expandex.

*For a fresh gluten free pasta recipe that doesn’t use Expandex, please see this post.

Filling
8 ounces low moisture ricotta cheese

10 leaves fresh basil, chopped fine

For serving
2 medium fresh zucchini

1 ounce Parmigiano-Reggiano cheese

Coarse salt, to taste

Extra-virgin olive oil, for drizzling

Directions
  • Make the pasta dough. In a large bowl, place the flour, xanthan gum and Expandex, and whisk to combine well with a separate handheld whisk. Create a well in the center of the dry ingredients, and add the eggs, olive oil and 1/4 cup warm water, and mix to combine. The dough should come together. If there are any crumbly bits, add more remaining warm water by the quarter-teaspoonful until the dough holds together well when squeezed with your hands. Knead together until the dough is smooth and pliable. If it feels stiff, add a few more drops of water and mix in until pliable. It should be, at most, slightly sticky but mostly just smooth.

  • Cut out the pasta. Transfer the dough to a piece of plastic wrap, wrap it tightly and allow it to sit at room temperature for about 10 minutes. The dough will absorb more water and any remaining stickiness should dissipate. Unwrap the dough, divide it in half and return half of it to the plastic wrap and wrap tightly to prevent it from drying out. Place the remaining half of the dough on a very lightly floured surface, sprinkle very lightly with more flour and roll into a rectangle about 1/4-inch thick.* Flip and shift the dough often to prevent it from sticking, sprinkling only very lightly with more flour as necessary to allow movement. Continue to roll out the dough until it is about 1/8-inch thick. Using a 3-inch round cookie or biscuit cutter, cut out rounds of dough. Remove and gather the trimmings, and reroll them as possible. If you sprinkle the dough with too much flour during shaping, you won’t be able to reroll the trimmings. Repeat with the remaining dough.

    *For instructions on how to roll out the dough using a hand-crank pasta machine, please see this post.

  • Fill and shape the pasta. Place the filling ingredients in a medium bowl and mix well to combine. Place about 1/4-teaspoon of filling in the center of each round of pasta. Moisten the edges of each round with water in your fingertips, and fold each round in half, sealing in the filling, and making sure to squeeze out any air that might get trapped. Gently pinch the filled pasta in the middle, right in the center of the filling, and bring together the edges, forcing the filled center to further pucker. Moisten and press the edges together to seal. Repeat with the remaining rounds and filling.

  • Cook the pasta and prepare for serving. Bring a large pot of heavily salted water to a rolling boil. Place the filled and shaped tortellini pasta in the pot and stir to prevent the pasta from sticking to the bottom of the pot. Depending upon the size of your pot, you may have to cook the tortellini in batches to prevent crowding. Boil for about 2 minutes, or until the tortellini float in the pasta water and have become more yellow in color. Using a slotted spoon or spider strainer, remove the cooked tortellini from the pasta water, drizzle lightly with olive oil and toss to coat. To serve over zucchini, trim the zucchini ends and cut into ribbons using a vegetable peeler, and toss the zucchini ribbons with olive oil and coarse salt to taste. Also using a vegetable peeler, shave the Parmigiano-Reggiano cheese into ribbons, and toss with the zucchini. Place the cooked tortellini on top of the zucchini and serve immediately.

  • Adapted from the Fresh Pasta recipe (page 43) in the book Gluten-Free on a Shoestring (Copyright © 2011) and the Flour Tortillas (page 203) in Gluten-Free on a Shoestring Bakes Bread (Copyright © 2013).

Love,
Me

 

P.S. Don’t have your copy of Gluten-Free on a Shoestring Bakes Bread yet? What are you waiting for?! :)

Recipe Available at: http://glutenfreeonashoestring.com/fresh-gluten-free-tortellini/
Super Fluffy Gluten Free English Muffins
23

These super fluffy gluten free English muffins have nooks and crannies that will put Thomas to shame in a hurry. Once they’re cooled and fork-split, they freeze perfectly. And you … more »

Super Fluffy Gluten Free English Muffins

These super fluffy gluten free English muffins have nooks and crannies that will put Thomas to shame in a hurry. Once they’re cooled and fork-split, they freeze perfectly. And you can even finish them in a toaster oven instead of a traditional oven so your kitchen stays cool. Clearly, they’re a breakfast home run. I started out thinking I was making gluten free English crumpets—those cousins of gluten free English muffins that remind me of sturdier pancakes that are cooked on one side only, until bubbles break through the surface. I started with the recipe for gluten free English Muffins from page 118 of Gluten Free on a Shoestring Bakes Bread (which is adapted from the recipe for English Muffin Bread from page 74), and went from there.

Super Fluffy Gluten Free English Muffins

The difference between the dough for crumpets and the dough for English muffins is mostly one of hydration percentages: Crumpet dough is more like pancake batter than any bread dough, English muffin dough seems kind of like how pre-gluten-free-bread-revolution gluten free bread dough—very, very wet (although not quite freely pourable).

Super Fluffy Gluten Free English Muffins

So what’s the difference between the English muffins from GFOAS Bakes Bread and these super fluffy English muffins? A few things, but it’s also mostly a matter of hydration. I won’t bore you with more of the details. I hear the devil is in there anyway.

Super Fluffy Gluten Free English Muffins—Step by Step

Here’s what you need to know about making these muffins: they’re ridiculously easy. Just mix up the dough (with a whisk!), set it to rise for about 30 minutes, mix in the salt and baking powder right before filling English muffin rings (1-inch rings cut from empty aluminum cans work just fine, if you don’t have actual rings) and letting them cook. Finish them in the oven or the toaster oven (or even in the skillet!) and let them cool.

Super Fluffy Gluten Free English Muffins

I do have to insist that you split them properly, with a fork, though. Otherwise? No nooks, not to mention crannies. And that’s the whole point here, isn’t it? Stay tuned for traditional English crumpets, but for now I think these will do. :)

Prep time: 10 minutes       Cook time: 15 minutes       Yield: 9 English Muffins
Ingredients

2 1/2 cups (350 g) Gluten Free Bread Flour*

1 tablespoon (12 g) sugar

1 2/3 teaspoon (5 g) instant yeast

1 cup + 2 tablespoons (9 fluid ounces) warm milk (about 95°F)

1 1/4 cups (10 ounces/10 fluid ounces) warm water (about 95°F)

3/4 teaspoon baking powder

3/4 teaspoon (4 g) kosher salt

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour using my Mock Better Batter, but without doing any math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • Place the flour, sugar and yeast in a large bowl and whisk to combine well. Add the milk and water, whisking to combine well after each addition. The dough will be very wet, and should have a consistency that is slightly thicker than pancake batter. Cover with oiled plastic wrap and set aside in a warm, draft-free location to rise for about 30 minutes, or until nearly doubled in size. Line two small, rimmed baking sheets with unbleached parchment paper and set them aside. Preheat your oven to 325°F.**

    **To avoid turning on your oven, you can either finish baking the English muffins in a toaster oven preheated to the same temperature, or try covering your skillet once the muffins are on the second side, reducing the heat to low and cooking until the internal temperature of the muffins reaches 195°F.

  • Place a 10-inch cast iron skillet over medium heat, or heat a griddle to medium. While the pan or griddle is heating, grease four metal English muffin rings (1-inch rings cut from empty aluminum cans also work well) and place them in the hot pan or griddle. In a separate, small bowl, whisk together the baking powder and salt. Uncover the bowl of dough and mix in the baking powder and salt. Using a spring-loaded ice cream scoop (or two spoons), fill the English muffin rings about three-quarters of the way full with the dough. Allow the muffins to cook for about 5 minutes before using tongs or a spatula to flip the rings with the muffins inside and cooking for another 3 to 5 minutes or until the underside of the muffins is lightly golden brown. Transfer the muffins in the rings to a prepared baking sheet, carefully remove the rings using the tongs, and place in the preheated oven (or toaster oven) to bake until the internal temperature reaches 195°F (about 7 minutes). Alternatively, cover the skillet or griddle until cooked through completely. Repeat with the remaining dough, using more greased muffin rings.

  • As soon as the muffins are finished baking or cooking, transfer them to a wire rack to cool completely. Split each muffin with a fork by inserting the tines in the center of the muffin along the middle, parallel to the muffin itself, and gently pry open the muffin with your fingers. Serve warm. With butter. Lots of butter.

  • Adapted from the recipe for English Muffins on page 118 of Gluten-Free on a Shoestring Bakes Bread.

Love,
Me

 

P.S. Still don’t have a copy of Gluten Free on a Shoestring Bakes Bread? What are you waiting for? ;)

Recipe Available at: http://glutenfreeonashoestring.com/super-fluffy-gluten-free-english-muffins/
Gluten Free Apricot Crumble Bars
17

We were invited over someone’s house for a party last Saturday night (okay we were riding my kid’s coattails since it was a party for the families on her travel … more »

Gluten Free Apricot Crumble Bars

We were invited over someone’s house for a party last Saturday night (okay we were riding my kid’s coattails since it was a party for the families on her travel softball team, and let’s face it I never really get invited anywhere after sunset and I’d prefer not to spend too much time thinking about why). When you have a gluten free kid and you’re invited to someone else’s house, you have a couple questions to ask yourself: 1. What will I bring for my gluten free kid to eat that is portable and doesn’t need to be heated, really, and still fabulously delicious enough that he will feel proud (and hungry) to eat it? 2. What will I bring so I don’t walk in empty-handed? The answer to Question #1 this time was these Stuffed Gluten Free Soft Breadsticks (and a pasta salad). Easy. Done. The answer to Question #2 was my standard gluten free cookie that everyone in my life at all always requests  (4 dozen of them, in fact) + these gluten free apricot crumble bars. And you know what? The crumble bars went first!

Gluten Free Apricot Crumble Bars

Maybe it’s because apricots in the summertime are just.so.gorgeous. It could also have something to do with the fact that I stood by the dessert table eating one and going on and on about how delicious they were and did you know they only had just a few ingredients and were so so easy to make.

Gluten Free Apricot Crumble Bars

The crust is a simple shortbread (oh so simple!) and the topping is nothing more than shortbread dough with some cinnamon and brown sugar thrown in. The middle? Gorgeous summer apricots that bake up perfectly and would never even dream of making the shortbread soggy or the crumble topping any less perfect.

Gluten Free Apricot Crumble Bars

[Oh, and if you're a long long longtime reader of this blog and you're wondering if this is nearly deja vu all over again, you're right!]

Prep time: 10 minutes       Cook time: 40 minutes       Yield: 16 bars
Ingredients

2 1/4 cups (315 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

3/4 cup (150g) granulated sugar

1/4 teaspoon kosher salt

16 tablespoons (224 g) unsalted butter, at room temperature

1/2 cup (109 g) packed light brown sugar

1 teaspoon ground cinnamon

1 pound ripe fresh apricots, rinsed and dried

Directions
  • Preheat your oven to 325°F. Line a 9-inch square pan with crisscrossed sheets of unbleached parchment paper, each overhanging two opposite sides. Set the pan aside.

  • In a large bowl, place 2 cups (280 g) of the flour, the xanthan gum, granulated sugar and salt, and whisk to combine well. Add the butter, and mix to combine. The mixture should come together as a soft dough. Remove about 3/4 cup (150 g) of the dough and transfer it to a medium-size bowl. Add the brown sugar, cinnamon and the remaining 1/4 cup (35  g) flour to the reserved dough, and mix to combine. This is the crumble topping. Place the bowl of crumble topping in the freezer to chill. Scrape the remaining soft shortbread dough into the prepared square pan, and press into an even layer with well-floured hands. Set the pan aside.

  • Slice each of the apricots in half, then remove and discard the pits. With a serrated knife, carefully slice the apricots into wedges, each about 1/4-inch wide, taking care not to bruise or crush the fruit. Lay the apricot slices on top of the shortbread in 4 parallel rows, from one side of the pan to the other, overlapping them slightly in each row. Remove the crumble topping from the freezer, break it up into irregular clumps with a fork, and sprinkle it in an even layer on top of the fruit. Press down on the topping gently but evenly to help the crumble topping adhere to the fruit.

  • Place the pan in the center of the preheated oven, and bake for 40 minutes, or until the top is light brown in color and seems set. Remove the pan from the oven and allow to cool completely. Carefully remove the bars from the pan by the overhung parchment paper. With a very sharp knife, slice into 16 equal pieces. The top half of the bars will be moist and will not set up rock hard because of the moisture in the fruit, but will hold together when handled carefully.

Love,
Me

 

P.S. Don’t have your copy of Gluten-Free on a Shoestring Bakes Bread yet? Pick one up today! Your support keeps the blog going and the books coming!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-apricot-crumble-bars/
Gluten Free Chocolate Frosted Brownies
11

 There are about as many ways to make brownies as there are ways to make, say, chocolate chip cookies. Thick, thin, fudgy, cakey, you name it. These gluten free chocolate … more »

Gluten Free Chocolate Frosted Brownies

 There are about as many ways to make brownies as there are ways to make, say, chocolate chip cookies. Thick, thin, fudgy, cakey, you name it. These gluten free chocolate frosted brownies are, well, chocolate frosted with a deep, rich and thick chocolate ganache. It’s true. But what sort of brownie is fit to be beneath such chocolate ganache-style frosting? A slightly cakey, and not overly chocolatey brownie. That’s the kind. “Did she just say “not overly chocolatey”? Indeed I did.

Gluten Free Chocolate Frosted Brownies

Here’s my thinking: You could make a super fudgy brownie and top it with chocolate frosting. But I submit that it would really just be overkill.

Gluten Free Chocolate Frosted Brownies

If you’re planning to skip the chocolate frosting, I’d go with those super fudgy gluten free brownies we just talked about (or this Super Fudgy Paleo brownie recipe, even).

Gluten Free Chocolate Frosted Brownies

But if you’re game for some chocolate ganache-style frosting, the kind that leaves tooth-tracks behind when you take a bite, that is heaven for chocolate lovers, then go with this recipe. The slightly cake-like brownies with the super chocolatey chocolate frosting? A match made in brownie heaven.

Prep time: 10 minutes       Cook time: 22 minutes       Yield: 16 brownies
Ingredients

For the Brownies
3 ounces bittersweet chocolate, chopped

8 tablespoons (112 g) unsalted butter, chopped

3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)

1/4 teaspoon xanthan gum (omit if your blend already contains it)

3 tablespoons (27 g) cornstarch

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup (200 g) sugar

2 eggs (120 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

For the Frosting
3/4 cup (6 fluid ounces) heavy whipping cream

9 ounces bittersweet chocolate, chopped

1/8 teaspoon kosher salt

Directions
  • First, make the brownies. Preheat your oven to 350°F. Grease and line an 8-inch square pan with criss-crossed sheets of unbleached parchment paper and set it aside.

  • In a small, heat-safe bowl, place the chopped chocolate and butter. Place over a small pot of water, making sure the water doesn’t touch the bottom of the bowl. Place the bowl over medium-low heat, bring the water to a simmer, stirring occasionally, until the chocolate and butter are melted and smooth. Remove from the heat and set aside to cool.

  • In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt, and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the melted chocolate and butter mixture, and mix to combine. Add the eggs and vanilla, mixing to combine after each addition. The mixture should be thick and smooth. Scrape it into the prepared baking pan and spread into an even layer with a moist spatula. Place in the center of the preheated oven and bake until just firm to the touch and a toothpick comes out mostly clean (22 to 25 minutes). Allow to cool completely in the pan.

  • When the brownies are nearly cool, prepare the frosting. Place the chopped chocolate in a medium size, heatproof bowl, and set it aside. Place the cream in a small, heavy-bottom saucepan and bring to a simmer. Add the salt and stir to combine. Pour the warm cream over the chopped chocolate and allow to sit until the chocolate begins to melt. Stir until the chocolate is melted and smooth. Set the mixture aside to cool for about 2 minutes before pouring over the cooled brownies, still in the pan, in an even layer. Allow to set at room temperature for about 30 minutes before transferring to the refrigerator. Allow to chill in the refrigerator until firm (about another 30 minutes). Remove from the refrigerator and lift the brownies out of the pan using the parchment paper. Place on a cutting board and slice the brownies into 16 equal squares.

Love,
Me

 

P.S. Don’t have your copy of Gluten-Free on a Shoestring Bakes Bread yet? Pick one up today! Your support means so much to me!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-chocolate-frosted-brownies/
Gluten Free Zucchini Yeast Bread
15

It’s the dog days of summer. You have zucchini, I have answers. Baking with zucchini can be tricky, because it is just.so.wet. And what’s more, shredded zucchini actually gets more … more »

Gluten Free Zucchini Yeast Bread

It’s the dog days of summer. You have zucchini, I have answers. Baking with zucchini can be tricky, because it is just.so.wet. And what’s more, shredded zucchini actually gets more wet as it sits, since it releases its moisture. Put a pin in that, and let’s talk about how the very worst thing you can do to any yeast bread, gluten free or not, is make it too dry. Period. End of sentence. If it’s too dry, it won’t rise. That’s why, in my new bread recipes, we use the scrape and fold kneading method to shape the yeast breads from Gluten-Free on a Shoestring Bakes Bread (and the new gluten free bread recipes that have followed from it) without incorporating too much flour into the dough and mistakenly drying it out. See where I’m going with all of this?

Gluten Free Zucchini Yeast Bread

Shredded zucchini is perfect for making soft gluten free sandwich bread! I give you Gluten Free Zucchini Yeast Bread. Since I’m simply desperate to make good use of the daily zucchini that the monster zucchini plants in my husband’s backyard garden, this all just makes good sense to me. And not only does the zucchini add moisture, it adds a certain depth of flavor without actually making the bread taste, well, like zucchini. It’s the wonder vegetable!

Gluten Free Zucchini Yeast Bread

Even though this recipe is adapted from Ricotta Bread, one of my favorite sandwich bread recipes from GFOAS Bakes Bread page 70, I still had to make it 4 times before I was fully satisfied with it. I cut back pretty dramatically on the water, and I can’t stress enough that you should consider measuring your water by weight, instead of by volume (see Bread FAQ #21 for instructions). The right moisture balance makes alllll the difference.

Gluten Free Zucchini Yeast Bread

Here’s the best news, though: even if you overmeasure the water, the dough may be really tough to handle (like, really hard), but if you don’t care how it’s shaped, it will still bake up just fine. My early attempts at this recipe weren’t quite as pretty, but they still tasted just fine. :)

Prep time: 15 minutes       Cook time: 40 minutes       Yield: 1 loaf gluten free bread
Ingredients

3 1/2 cups (490 g) Gluten Free Bread Flour*, plus more for sprinkling

2 teaspoons (6 g) instant yeast

2 tablespoons (24 g) sugar

2 teaspoons (12 g) kosher salt

7 ounces shredded fresh zucchini (from about 1 medium zucchini)

6 ounces/6 fluid ounces warm water (about 95°F)

4 tablespoons (56 g) unsalted butter, at room temperature

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour using my Mock Better Batter, but without doing any math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • In the bowl of your stand mixer, place the flour, yeast and sugar, and use a handheld whisk to combine well. Add the salt and whisk to combine well. Add the shredded zucchini, and mix to coat the zucchini in the dry ingredients. Add the water and butter, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough should be relatively smooth, but the zucchini will make it stickier. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, spray the top of the dough with cooking oil spray, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 3 days.**

    **Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, and will not rise as smoothly, however. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

  • Preparing the dough for shaping. On baking day, grease a standard loaf pan (approximately 9-inches x 5-inches—mine are 8 1/2-inches x 4 1/2-inches) and set it aside. Turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly. This dough is a bit difficult to handle, as the zucchini continue to release its moisture during the first rise.

  • Shaping the dough. Turn the dough out onto a well-floured surface, and pat the dough into a rectangle about 7 inches long x 5-inches wide. Fold both 7-inch sides of the dough about 2 inches in toward the center, and then roll up the dough from one 5-inch side toward the other until the dough is completed coiled. Roll the dough gently back and forth on the lightly floured surface, to seal the edges. Tuck the short ends slightly under the loaf, if necessary to fit the loaf in the loaf pan. Lift the shaped loaf carefully into the loaf pan, seam side down. Cover the loaf pan with an oiled piece of plastic wrap, and place in a warm, draft-free location until the dough has risen to nearly 1-inch above the lip of the pan (about 1 1/2 hours, but rising time can vary greatly depending upon your kitchen environment).

  • About 20 minutes before your dough has finished its final rise, preheat your oven to 350°F. Once the dough has finished rising, remove the plastic wrap and place the pan in the center of the preheated oven. Bake for about 45 minutes, or until the bread reaches an internal temperature of 185°F on an instant-read thermometer. Allow to cool for about 10 minutes in the pan before turning it out onto a wire rack to finish cooling until no longer hot to the touch. Serve immediately.

  • Adapted from the recipe for Ricotta Bread on page 70 of Gluten-Free on a Shoestring Bakes Bread.

Love,
Me

 

P.S. Still don’t have a copy of Gluten Free on a Shoestring Bakes Bread? What are you waiting for? ;)

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-zucchini-yeast-bread/
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