Our professional baker/instructor was Tina Bacon of The Pink Spatula. Tina is an excellent presenter with a great sense of humour. She also can create wonderful recipes. The ones she had prepared for us to follow, as she prepared them in front of our class of about 10, were delicious. We got to sample five different GF baked goods. The recipes I'm including have been developed by Tina. You can find out more about her on her twitter:
tina@the pink spatula.ca
Tina started by giving us a basic mix of flours which she used for all of the items she baked:
All-Purpose GF Flour Mix
3 cups white rice flour
3 cups brown rice flour
2 cups potato starch (NOT potato flour)
1 cup tapioca starch
Measure ingredients into a storage container. Whisk thoroughly until colour is consistent. Store airtight at cool, room temperature.
One of my favourites was the first one we tested:
Crumpets
1 cup lukewarm water
1 teaspoon sugar
2 teaspoons yeast
1 ½ cups all purpose GF flour
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
3 ½ teaspoons sugar
1 large egg - at room temperature
½ teaspoon vinegar
3 tablespoons butter – melted
Preheat oven to 375o
Grease cookie sheet with oil.
Grease 6 English Muffin rings (about 4” x 1”) and place on baking sheet.
Combine water, yeast and sugar in small bowl.
Sift flour, baking powder, xanthan gum and salt into medium bowl.
Measure 3 ½ tsp sugar, egg, vinegar and butter into large bowl
Whisk together egg/sugar mixture till smooth. Whisk in yeast water. Add half the flour and whisk till smooth. Add remaining flour and stir with a spatula or spoon until smooth.
Divide batter evenly between rings. Cover loosely with tea towel or wax paper and let rise until double, about 20-25 minutes.
When doubled, remove cover and bake until lightly browned and pulling away slightly from rings, about 18-20 minutes. Cool a few minutes on pan. Run a thin knife around the edge, remove ring and finish cooling on rack. Slice in half and place individual buns in Ziploc bags. Store in freezer until required.
Optional: After whisking flour, stir in 1 cup grated aged Cheddan and herbs to taste.
Being of the practical sort, I'm planning to bake mine in muffin tins since I have them...but the size of the crumpet tins makes it special.
We savoured ours with several gourmet jams from the store such as this Tangerine marmalade:
Thanks for the photos, Jenn! It was fun!
... more recipes to follow on another post...
3 comments:
You must have had a very fun ladies night out, Alice. The crumpets recipe does look good and i plan to try it as i have alot of GF products that i purchased this summer in anticipation of serving guests who required that consideration. I was wondering what i would do with all that stuff. Now i know. Thanks for the tip.
Hi Marilyn,
Bless you for looking after your guests so well by anticipating their needs. I've often simply used my regular recipes and substituted with GF flours with good results. GF foods taste best fresh. We freeze everything right away that isn't eaten right away. Later, just by "nuking" for a few minutes, brings out the product's best.
Let me know how the crumpets turned out. I think I'll make a batch today as well! Have a great day, my friend!
Correction re "nuking" in my earlier response Marilyn:
instead of nuking it for minutes it should read "seconds"-sorry. Minutes would really do a number on it!
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