Tag Archives: bubble child cookbook

Inspiration: MIDNIGHT BAGUETTE and Noglu

baked buckwheat baguette

I have to say that as long as I make the baked good from scratch, I have very little guilt about eating it.  Even if it is a baguette at midnight.

I was inspired today after stopping in at Noglu, a 100% gluten-free restaurant in Paris with everything from burgers to pastries.  It’s no surprise they are expanding to a new takeaway location– they produce some killer looking gluten-free goodies.

Anyways, a simple shout-out to Noglu Paris and a thank you for inspiring me to make a gluten-free baguette ce soir.  The Bubble Child cookbook will be released soon, so keep your eyes out for it to get my bread recipes. : )

before baking baguetteMr. Mojo’s risin’

 

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Filed under Bubble Child The Cookbook, buy me, explore PARIS, gluten bubble, nut bubble, recipes, smarty pants, vegan

No Oven Gluten-Free Bread

steamed buckwheat loafToday was an odd day in technology for me, in turn spawning some very odd human behavior.  First of all, you may notice that these photos are less than subpar quality.  That is because for some reason my camera decided to eat the “lock” switch on my memory card, guarding the camera decidedly in “memory card locked” mode like an unfair coma.  Given that I spend all of my money on food, I have not updated my cellular device for several many years, and this is what is providing the images today.

RIP OvenFurthermore, my oven died.  It’s really not a huge shame, as you can see from the picture on the right, it was a bit abysmal to begin with.  I suppose churning out breads and desserts and braising meats for hours on end is not what this little guy was originally designed for.  Boo hoo.  This all happened, however, after I had prepared the dough for my favorite Buckwheat Herb Loaf and it had already risen to well over two times its original volume.  I really wanted a sandwich today.  This just wouldn’t do.

Thus, I started thinking how I could possibly make this uncooked loaf a slab of bread.  Only one thing came to mind: steam it like a vegetable.  The world is strange, and this is stranger: it tasted better than when I cooked it in the oven.  Steaming it provided a perfectly even cooking and guarded the moisture inside the bread without having it remotely undercooked.  Its air bubbles stood up taller.  It’s even more spongey.  Whaaaat a weird way to finally get my sandwich.  I had to torch my lactose-free cheese with a creme bruler burner to have it melt.  Alright.

torching cheesenot like pudding

sandwich at lastvictory, you’re so sweet

Anyways, this necessitated the use of my unintelligent smart phone to share this knowledge with you.

Steamed Bread: (!)

1. Take your favorite gluten-free bread recipe (try Home Sweet Honey Buns or Herb Buckwheat Loaf from this site) and put it in a greased and floured mold that will fit into a large pot with a vegetable steaming basket underneath (see photo at right.)  Prepare recipe and let rise indicated time.

2. Boil enough water that it won’t evaporate during 20 minutes cooking but will not overflow into the bread.  Bring to a boil, then put your loaf in the steaming device.  Cover the pot, let cook for 15-20 minutes over medium heat, replacing water if dry.  You will be able to tell it’s cooked through because the top will be solid and when you tap the crust of the dough it will feel solid throughout, as well.

3. Remove from steamer, let cool about 5 minutes before running a knife around the edges to loosen from mold.  Feel free to toast it afterward if you have a functioning oven.

steaming bread

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Filed under Bubble Child The Cookbook, buy me, dairy bubble, gluten bubble, nut bubble, recipes, smarty pants, vegan

PIZZZA: gluten-free flax seed crust

domain_name-So, that was weird.  I suppose moving countries has more logistical difficulties than visas and languages and learning when to smile or not (hello Paris metro system).  It also involves not receiving bills and not knowing you’re not receiving bills and suddenly having your web-site host cut you off.  Bills are found, domains are renewed, and we’re back and rockin’.-

Anyyyways,

homemade pizza flax seed crust gluten freeHOMEMADE PIZZA!!!

: ) gluten-free, vegan.

Your stomach has grown, admit it.  After all the turkey, ham, scalloped potatoes, yams, hashbrowns for breakfast because why not it’s the holidays, yeah, it’s swimming with space.

You probably want something like pizza but totally don’t want to eat it because you feel like you’ve gone too far.

Well, that’s good.

IMG_8081<–because I’m lower in fat than an egg!  I also talk!  Amazing pizza crust I will be.

Upon returning home from a French-Grandma-created food holiday season in the Burgundy countryside (I ate a ton), I got diligent revising the Second Edition of the Bubble Child cookbook.  This little pizza IMG_8089miracle was born from that.

Perhaps your eyes (like mine) are still bigger than your stomach after all of that celebrating.  Go’on… cure that with pizza.  The only thing too full will be your to-do-list of toppings after trying this crust.  Somehow this gluten-free tastiness is vegan… meat-lovers, feel free to top it with ham.

Flax Seed Pizza Crust
Gluten, nut, soy, corn, dairy-free.  Vegan.

1 tbs. grapeseed oil
1/4 cup whole flaxseeds
1/4 cup + 2 tbs. water
1 packet (8g) fresh yeast (baker’s yeast)
1/2 cup brown rice flour
2 tbs. corn or potato starch
1/2 cup room temperature water
1 tbs. honey or agave nectar
1/4 tsp. salt
2 tsp. apple cider vinegar
2 tsp. olive oil

Preparation time: 20 minutes + 3 hours rising time
Cooking time: about 15 minutes
Yields two small or one large pizza crust

1. In a sauté pan, toast flaxseeds in 1 tbs. grapeseed oil over medium heat for about 1 minute, stirring constantly, or until you hear them start to pop like popcorn.  Immediately remove from heat add 1/4 cup + 2 tbs. water.  Blend in an electric blender until mixture is white in color and creamy.  Set aside.
2. Combine yeast, flour, and starch in large bowl with a whisk.  Add 1/2 cup room temperature water and stir with a spatula for 2 minutes.  (Or in an electric mixer with a paddle attachment over low speed.)  Add honey or agave and salt.  Mix for another 6 minutes.  Mixture should be thickened enough to hold up a credit card if inserted.  Add vinegar and olive oil and mix for another 2 minutes.
3. Form into a clean mound in the middle of the bowl and cover with a damp towel.  Let rise for 15 minutes.  Mix with spatula again, return to a clean mound, cover, and let rise for 2 hours covered with a damp towel.
4. Mix with spatula again, and spread onto parchment paper in the size circle you want your pizza to be.  Cover with a damp towel (making sure it doesn’t touch the mixture) and let rise for another 30 minutes to an hour.
5. Preheat oven to 400 degrees Fahrenheit with your pizza pan or baking sheet already inside.  Remove baking sheet from oven, put parchment paper with pizza dough directly on top of hot sheet pan, and pre-cook for 5 minutes.  Remove, let cool a few minutes, and brush gently with olive oil.  Cover with desired toppings.  Bake for another 5-10 minutes, or until edges are browned, bottom is cooked, and toppings are crisped to your liking.
fresh out of the oven bubble child flax seed pizza crust

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A Non-Bitter Iced Tea Recipe

iced tea glassIs it hot where you live?  Yes, me too.

Do you like iced tea?  Yes, same here.

Isn’t it weird how the canned or pre-made versions don’t actually taste like iced tea?  Yes.  Yes it is.

If you’ve got temperatures that are above “luke warm” outside, making iced tea is really easy to do, and great for Bubble Children, as it avoids the complicating additives such as high fructose corn syrup (bad for corn Bubbles), preservatives (bad for everyone), and doesn’t taste bitter.

It’s so easy:

ICED TEA BEGINNING<–for every liter of water put a bag of your favorite tea in a sealed container (so no bugs or anything get in) and leave it outside where it gets at least 2 hours of direct sunlight

after even an hour<–forget about it for the afternoon while you are at work/play (this is what it looks like after just an hour)

After an afternoon?  You’ve got iced tea.  Add honey and some mint for that sweet touch.

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Organic SCHNITZER KRAU Gluten-Free Beer

gf beerI have a feeling the creator of this beer’s first language was not English.

Millet, millet, you spectacular gluten-free grain.  A grain so tasty that it replicates polenta when cooked properly (recipe found in the Bubble Child cookbook) and actual beer when brewed to perfection.

That’s what you get with Schnitzer Krau gluten-free organic beer.

While I am certainly no beer connoisseur (how could I be?!), I have tried enough petite sips “just chilled GF beerto see what it tastes like” to know something good from something bad in the brew world.  This, my friends, is by far the most authentic beer-tasting gluten-free beer I have ever had.

If you have the bureaucratic misfortune and lifestyle benefit of living in my current country, France, you can find it Bio Generation stores, or your local organic food store.  If you are in the States, or anywhere else with internet connection and a shipping address, for that matter, get it here.

Try enjoying it with a caprese salad (the one pictured’s with goat’s cheese, this one has no cheese), some garlic garbanzo beans, and some buckwheat crackers for a lovely après-swim snack.caprese and garbanzo beans with beer

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Filed under Bubble Child The Cookbook, buy me, dairy bubble, explore PARIS, gluten bubble, nut bubble, vegan