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Bread and crepes

I was a busy little bee today.  It was a lazy Saturday, so I took the opportunity to do a bit of baking.

ZOMG BREAD!I decided to make another batch of the Artisan Bread in 5 Minutes a Day Gluten-Free Crusty Boule, since I neglected the first batch in the fridge and had to throw out the remainder.  This time I made it with olive oil, and this time  I’ll be freezing some of the dough to use for later.  Since I don’t currently have a dutch oven (something I’d like to remedy, but at $230 for the one I want, it’s going to be a while), I had to bake the bread on parchment paper on a “baking stone” (aka my cast iron griddle).

To do so, I preheated the oven to 450°F with the griddle and a broiling pan inside for 30 minutes before the bread goes in.  When ready, put the bread and parchment paper on the griddle and pour a cup of water into the broiling pan, and then bake for 30-40 minutes.  I haven’t cut into the bread yet, so I’ll try to remember to take pictures tomorrow.  We’ve got some chicken salad that’s itching to be made into sandwiches with this bread.

I made banana bread today as well.  That one’s going to have to wait for a recipe until it’s not 1:20am.  I promise I’ll post it, though.  🙂

The last thing I made was savory crepes with sauteed spinach.  I used the rice flour crepe recipe from Baking Sheet, and it worked nicely, although I think I might thin out the batter just the tiniest bit more.  I filled the crepes with chicken salad which worked well since the crepes don’t have any sugar in them.

Like I said, busy.  But totally fun.  🙂

2 Comments

  1. […] scratch like this – I actually feel like I’m a real cook now!    I served it with homemade bread and Tinkyada pasta (now I just need to figure out how to make the pasta from […]

  2. […] made “onion bread” from the second section of the gluten free crusty boule dough I made the other day (the other two sections are in the freezer).  Since I didn’t have an onion in the house, I […]

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