Tag Archives: teff flour

gluten-free teff BAGUETTE

cooked baguetteswhen the goin’ gets teff… (first and last bad joke, I promise)

brushing oil teff breadoh baby

teff milkTeff flour has been one of my favorite substitutes for wheat flour for a while now.  Teff milk was a new discovery today: I’m not sure that rice milk is the best thing to consume out of the lactose-free milks as it’s basically just sugar.  It’s not bad, but it’s not rich, either.  Teff milk has now been my favorite dairy-free milk for one day.  A whole day.  And now night.

It’s real here: baguette is something that surpasses stereotype.  It surrounds the daily function of the Parisian, clings to the backs of those dedicated enough to leave an opening in their backpacks for the long strand of yeast-risen staple, breaks beneath the fingers of the eager who cannot make it home without finding the tip missing.  Yup, baguette’s a thing.  And today I wanted one real bad.  That’s when I found teff flour for the first time in grocery stores here.  Sha buy yah roll call

teff bread demi baguetteI think you’ve gotta be a bit of a geek to make it in this world.  Tech-y stuff is all over, and what’s slightly paradoxical is that I’ve found the more I give up my old ways of traditional-is-better-because-it’s-more-human, unless I actually want to go Neanderthal, it’s hit me that these new advances in images and sound and things with computers and wires can actually make the human things we do more interesting.

shaping baguetteIt’s not like the computer made the baguette.

I say this because you may notice that these pictures look slightly better than the past.  That’s because technically they are.  I’ve succumbed to, with the greatest pleasure, an actual camera.  It’s manual, I control things like aperture and shutter speed, and photoshop is now something taking up space in my hard drive.  In between washing off the teff flour and gluten-free yeast from my hands,  I spent my first day with my new ally in the kitchen.  And then ate some baguette so I’d have something pretty to share with you.  Of course, that was the only impetus to construct a plate like this.

plated breadExcuses are lovely sometimes.

Teff Baguette

-vegan-

-gluten, nut, soy, dairy, egg, and corn free-

ingredients: 2 tbs (21 g) flax seeds, 3 tbs (41 g) hot water, 1/4 cup (50 g) + 1/3 cup (75 g) teff milk [can substitute water], 3/4 cup (90g) teff flour, 3/4 cup (100 g) brown rice flour, 2 tbs (16 g) arrowroot starch/flour, 8 g yeast, 1/4 tsp (a large pinch) sea salt, 2 teaspoons honey or agave nectar

method: In small bowl, pour hot water over flax seeds.  Let soak 20 minutes.  Combine flax seed mixture with 1/4 cup teff milk (or alternative dairy-free milk or water) until puréed.  Set aside.

flax seed mixCombine all dry ingredients in large bowl, adding salt at the very last second before you add liquid.  (Salt will kill the yeast if left too long without the sugar to feed on.)

dry ingredientsAdd flax seed mixture and half of the teff milk.  Knead with hands.  Add honey/agave nectar and remainder of milk and more if needed to get a moist dough that is not sticky.  If too dry, add more milk or a bit water.  If sticky, add a bit of rice flour.  Knead for about 5 minutes, form into a ball, and let rise in bowl covered with wet towel.

kneading doughcovered rising doughKnead again for 5 minutes, separate into three balls for mini baguettes, two balls for demi baguettes, or keep whole for a large baguette.  Roll into a cylinder, then taper out the edges.  Place on a prepared baking sheet (silicon mat and a light oiling will do quite well) and flatten a bit in the middle, and then fold in both edges (see photo at beginning of post).  You’ll make a bit of a smushed taco.  Flip over (the smush is the bottom of the baguette) and make lines with a small knife on the top.  Cover with a damp towel and let rise about 1 1/2-2 hours minimum.*  Pre-heat oven to 400 degrees F (200 degrees C).  Bake bread for 5 minutes.  Remove from oven and brush with a fine layer of oil and sprinkle with salt.  Place back in oven turned the other way, for even cooking, and bake another 10 minutes.  If the inside or bottom is not cooked through, reduce heat to 375 F (185 degrees C) and bake for another 5-10 minutes.  This really varies upon the size of your baguette and your oven.  Remove from heat, let cool to touch, and consume within a day for freshness.  To keep longer, keep it in the freezer until use.

*If preparing the night before, keep covered in the refrigerator and let rise in a warm place for 1 1/2 hours the next day.

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Filed under buy me, dairy bubble, explore PARIS, gluten bubble, nut bubble, recipes, vegan

Pizza!! Looks like dinner comes before dessert.

10 minute pizza breadFirst and foremost, I have to excuse myself for the week’s tardiness of this post.  I took a rather impromptu trip to Biarritz in the South of France after discovering that I had a very rare two-day break in my schedule, and baked away my days along the Basque coast.

Biarritz<–this took away my time from tallying up pizza vs. cake votes and then documenting a recipe.  I think you can understand.

my ideal house<–and this.

on the beach<–Je t’aime, summer.

Alas, to my surprise, more people wanted a quick pizza than a chocolate whiskey vanilla cake!  Hooray, you!  Dessert will have to be next week…

But for now: let’s get to crackin’ on that 10-Minute Garlic Tomato Pizza Bread.  No sautéing, no sauces, nothing canned, just you, whatever form of oven you’ve got, and some simple, pure ingredients.  Oh, and a knife.  Ninjaaa

Since it takes 10 minutes, we’ve got no seconds to waste.  Here we go:

10-Minute Garlic Tomato Pizza Bread

garlic tomatoes1 large tomato on the vine

2 cloves garlic, coarsely minced

1/2 tbs. herbes de provence, or a mix of dried herbs consisting of thyme/oregano/marjoram/basil/parsley/tarragon/and/or/chives

1-2 tbs. high heat oil, depending on the size of your tomato

1/2 tsp. sea salt + more if you really like salt

ground black pepper to taste (optional)

1 large slice either gluten-free bread, a large gluten-free crisp, a teff flour wrap, or homemade Polly Want a Sorghum Crackers? from the Bubble Child cookbook

1/4 cup grated aged sheep’s milk or goat’s milk cheese for those with lactose intolerances, or 1/4 cup grated asiago or emmenthal cheese for those who can and want to handle cow’s milk

Preparation time: 3 minutes

Cook time: 10 minutes

Serves 1

1. Pre-heat your oven to the broil setting… go!

2. Slice up tomatoes into less than 1/3 cm slices.  Spread with no overlap in some baking slicing tomatovessel/sheet.  Top with oil, herbs, and salt.  Flip each piece of tomato over once, then back onto itself so that the seasoning and oil is on both sides.  Top with garlic and move it around enough so that it is coated in both oil and tomato juice so it doesn’t burn.  Pop in the oven for about 5 minutes, keeping an eye on it so that it doesn’t burn.  (Black means burnt.)

3.  In the meantime, prepare your bread or crackers or crisps on a baking sheet.  You can either do tiny baby crackers with one tomato slice on each or one large crisp for something more of a light meal.  Make sure your cheese is ready.

4.  Once the tomatoes have cooked to where they are crispy on top and just starting to “wrinkle” a little, pull them out of the oven, put them on top of the cracker, top with cheese, and put back in the oven for 1-2 minutes, or until the cheese is melted.

That’s it.  So so good when served with a side salad and a glasses of wine.

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