No Oven Gluten-Free Bread

Today 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.

Furthermore, 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.

not like pudding

victory, 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.

You say ginger, I say salad dressing.

Perhaps it’s because I grew up in California where salads are largely considered a main course, and therefore have to taste beyond boring in order to be acceptably served and appreciated by both those consuming them and those putting them out.  (Should I have to serve nothing but salads at a restaurant, they’d better be damn good.)

Or, perhaps it’s because I like flavor and I don’t think that healthy, gluten-free, dairy-free, what have you, be void of the reason we eat: Pleasure!  (And nutrition and surviving, blah blah.)

This salad dressing has got some zing, and is super simple to make in your blender.

<–Try serving it over some crunchy greens or arugula with pickled beets or tomatoes, some sort of aged cheese or garbanzo beans, and a topping of gluten-free cracker or brown rice for something fabulous.

Creamy Ginger Garlic Vinaigrette

-Nut, gluten, dairy, & corn-free-

1 clove garlic, lightly diced

1/2 of the size of your clove of garlic’s worth fresh ginger, lightly diced

a pinch fresh lemon zest

1 tsp. tamari (gluten-free soy sauce) or 1/4+1/8 tsp. salt for soy allergies

2 tbs. red wine or apple cider vinegar

2 fresh basil leaves (optional)

1 tsp. sesame seed oil

3 tbs. sunflower seed, safflower, flax seed, or canola oil (can use olive oil but won’t refrigerate as well)

—Method:

Blend ginger, garlic, vinegar, soy sauce, and lemon zest in a blender.  Add oils and optional basil.  Blend until creamy.

This probably takes less time than picking out a store-bought dressing in Trader Joe’s, no?