Wednesday, October 24, 2012
219. Gluten Free Pumpernickel Foccacia
One of the things I love about having a fan page is the interaction and communications that I am able to have with a variety of people from all over the world.
It is not uncommon for me to open my email and find a recipe that has been shared with me.
Usually they are recipes that are handed down through the family and the directions are scratchy or not complete. Sometimes the recipe has left out an ingredient or a measurement.
If you are not familiar with ingredients and recipe development, this can lead to a bit of stress for the family member or friend.
I had an experience with this when my grandmother passed away a few years ago. I was fortunate to have spent a lot of time with her in the kitchen so I was able to piece together the remnants of the recipes that she left behind.
I think we may all be guilty of this at one time or another in our lives. I still do it when I go to the book store or sitting in the doctors office, I will take any scrap of paper I can find and try to write enough of the recipe to be able to transcribe it when I get home. LOL
It just happens when we get busy. I am trying to be much better about not leaving my kids recipes filled with "kitchen shorthand". This blog is a place that I can share my recipes and the kids will have access to it no matter where they live.
I received this recipe from a friend that had recently discovered they had celiac disease. She had found it and was wondering if it would be easy to make and if she should make it. I told her I would make it first to test the recipe.
I love pumpernickel and so this recipe thrilled me. To find something that I could introduce back into my "skimpy" list of things I could eat was exciting. I envisioned one rueben sandwich after the other in my near future.
The problem is that some of the ingredients were not accurately listed. We had the list but not the measurements.
This is where I was able to fill out the recipe for both of us.
The bread is excellent! The texture is soft. It cuts easily into slices for sandwiches. The flavor was spot on.
The ingredient list is long, the rising of the dough takes time but some things are just worth the little bit of effort it takes to make a quality loaf of foccacia, especially for those of us that are so limited in what we can and can't have.
Recipe: Gluten Free Pumpernickel Foccacia
Adapted from a recipe by Donna Nagel
1/3 cup tapioca flour
2 cups brown rice flour
2/3 cup potato starch
2 1/2 teaspoons of xanthum gum
1/2 teaspoons caraway seeds
1 teaspoon onion powder
1 1/2 teaspoon salt
1/2 cup dry powdered milk
1 tablespoon cocoa powder
1/2 teaspoon coffee granules
1/2 teaspoon sugar
7/8 cup of warm water (14 tablespoons)
1 tablespoon of Molasses
1 teaspoon of vinegar
1 tablespoon of light olive oil
1 tablespoon of sugar
2/3 cup warm water
1 1/2 tablespoons active dry yeast
2 eggs, at room temperature
In a large bowl, combine the dry ingredients. Stir well.
In a small bowl, combine the wet ingredients. Stir well.
In a small bowl, combine sugar, water and yeast. Let proof until bubbles are present.
Combine the three bowls into one. Add eggs. Stir to combine.
The dough will be more like a thick brownie batter. This is normal when making bread that is gluten free.
Beat with a hand mixer or a table mixer on high for 2 minutes.
Cover the bowl for 1 hour.
Beat again for 2 minutes.
Prepare the cake pans with a spray of vegetable oil. Scoop the dough evenly into each of the cake pans. It will be very sticky and you won't be able to shape it much.
Let rise for 1 hour.
Preheat the oven to 375.
Bake for 30-45 minutes.
Cool on wire racks. Once the bread is cool, it can be sliced and stored in an airtight container. You can also freeze the bread into smaller sizes and thaw when ready to use.
NOTE: The bread does get crumbly after 3 days and would be best stored in the refrigerator if not eaten the first day.
This is how I used the bread. I made a rueben dip and served it as an appetizer.
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