Somewhat Delicious

Tried making this on my pizza stone, almost ruined it. Too sticky, use only as foccacia!

1 kg gluten free flour (1 bag Schär Type B) 5 tbsp psyllium husk 3 tbsp sugar 1 tbsp salt

Mix together: 6 dl cold water 6 dl boiling water 1 dl milk powder 50g fresh yeast

Add and mix everything thoroughly together: 3 tbsp olive oil

Let rest over night.

The pizza sauce I used:

Mix with blender: 1 small can Pineapple , drained 1 can tomato 1/2 tube tomato puree 1/2 bulb garlic

Red onion and a lotta olive oil to top!

Chocolate Walnut Brownie muffins

Yields 2 muffin pans, or 24 muffins Melt and mix: 150g butter 3 dl brown sugar

Add and mix: 2 dl cocoa powder ¼ tsp salt 1 dl white sugar 1 dl GF flour 1 tsp vanilla extract Mix and add and mix: 2 tsp instant coffee powder ½ dl boiling water

Add one at a time and mix: 3 eggs

Add and mix: 200g walnuts (or other nuts - optional)

Bake at 170°C for 20 minutes Chill before serving

(×3)

450g butter 9 dl brown sugar

6 dl cocoa powder ¾ tsp salt 3 dl white sugar 3 dl GF flour 3 tsp vanilla extract

6 tsp instant coffee powder 1½ dl boiling water

9 eggs

Blondies

Not sure why I haven't made this before, it's crazy. Maybe I've always loved brownies too much to stand substituting it.

Either way, I love it. Maybe my heart can be big enough for both?

Melt and combine 1 cup (226 g) unsalted butter melted 1 ¼ cup (250 g) brown sugar firmly packed ½ cup (100 g) granulated sugar

Mix and stir until completely combined. Add sugar and butter. 2 large eggs + 1 egg yolk (preferably room temperature) 2 teaspoons vanilla extract

Mix and add gradually to mix, stir 2 ¼ cups (285 g) gluten free flour 2 teaspoons cornstarch ½ teaspoon baking powder 1 teaspoon salt

Add and fold ⅔ cup (115 g) white chocolate chips 1 cup (130 g) chopped walnuts

Bake on 350F (175C) for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.

Homemade Paneer

I don't know why, but I guess it's much cheaper?

1.9 l full fat milk 3 dl full cream 3 tbsp vinegar (7%) or lemon juice 1 1/2 tsp salt

Sourdough pizza / bread #2 (GF)

So I think I have found a good rhythm with my sourdough now! I feed it every day, somwhere between 1 and 2 dl flour and 0.5 -1 dl water depending on the size of the starter. I don't feel like I need to discard anything since I bake often (every 2-3 days). On the morning before the bake I feed it then wait for about 4 hours, then make the dough and put it straight into portion sizes. I leave it on the counter for and hour and then put it in the fridge. During the next days I then take out and bake as many as needed, usually 2. This is the halved recipe I use now:

Mix together:

500 gr or 9 dl gluten free flour (1/2 bag Schär Type B) 2 tsp salt 2.5 tbsp psyllium husk 2 tbsp sugar 1 tsp dry yeast

Add and mix together:

6 dl cold milk and water (or 0.5 dl of cream and 5.5 dl of water) 100gr sourdough starter 1.5 tbsp olive oil

Divide into 7-8 buns and put in the fridge with a loose lid. Take out as many as you want of the fridge and preheat the oven for 30 minutes at 250C. Lift the buns into the oven on baking paper, quickly splash some cold water on the over sheet (not the buns), close the door and set the heat to 225C. Bake for 30 minutes or until golden and cooked through. The rest can be baked in the next couple of days.

Sourdough bread / pizza dough (gluten free!)

So I adapted my favourite pizza recipe to be overnight and with sourdough! The result was great, maybe a bit too soft for italian crust, but more suitable for say foccacia or one with bigger crust? Anyway, I also had a boule made with the same batch, and it was really nice!

Sourdough pizza / bread

Mix together: 1 kg gluten free flour (1 bag Schär Type B) 5 tbsp psyllium husk 3 tbsp sugar 1 tbsp salt 2 tsp dry yeast

Add and mix together: 12 dl cold milk and water (I was almost out of milk so added about 6 dl of milk then 0.5 dl of cream and 5.5 dl of water) 200gr sourdough starter 3 tbsp olive oil

I dumped the dough into 7 steel canisters brushed with olive oil and a raising basket with rice flour and left them to rise for about 1 h on the counter, and then overnight in the fridge with loose covering. Took the bread out 1 extra night later and let it sit for 50 minutes while I pre-heated the dutch oven at 250C. I then flipped the dough unto baking paper and lifted the dough in the warm dutch oven.

I sprayed some water onto the warm oven sheet and quickly closed the door. Then I turned the heat down to 200C and baked for 45 minutes.

Unfortunately I was too hungry to wait for the bread to cool before slicing it, but it seem to have gone OK :)

Gluten free Danish "rye" bread

I've been tinkering around a bit, looking at existing mock rye recipes, and I think I am really getting close to something now! I would like my bread to be more sour, but I'm hoping that comes in time.

Pâte fermentée (Fermented dough):

140 g buckwheat flour 240 g lukewarm water 18 g fresh yeast ferment 1 hour on the counter, keeps in fridge for about a week

You could also try keeping a bit of your last yeast dough for next time, since that is what it really means.

Rye bread:

Mix together: 1 tbsp psyllium husk 1 dl linseeds 1 dl sun flower seeds 1 dl pumpkin seeds Add and mix, let stand for 5 minutes: 2dl boiling water Add and mix well:

1 dl crushed millet 2 dl crushed buckwheat 1 dl rice flour 2 tsp salt 2 tsp baking powder 1/2 dl mango powder 1 tsp cocoa powder (1 tsp citric acid? Not tried yet.) 1/2 dl apple cider vinegar 1 1/2 dl milk or yoghurt 2 tbs - 1/2 dl dark syrup 2 tbsp pâte fermentée

Add baking paper to bread tin, brush with oil Sprinkle some crushed buck wheat on top

Brought this to a birthday hoping it should be enough for 100 people mingling, and I believe it was. Yields 24 medium large squares.

Mix together:

250gr melted butter 1 cup white sugar 1 cup dark sugar 4 large eggs 2 tsp vanilla extract 1 cup unsweetened cocoa powder ½ cup Gluten free flour of your choice 1 teaspoon salt 1 teaspoon baking powder 1 tbsp strong coffee 1 cup nuts

Pour into a deep square pan line with parchment paper

Bake at 175C hot air, 35 minutes (Or if you do a double batch 55 minutes) Tooth pick should come out not clean but not runny

Hey!

Today I scanned the drawings I made at one point to document the craft of hand shaped pasta. I am neither a granny nor Italian, so you know, best efforts etc.

I would also imagine all the pasta grannies argue over regional differences. Any-old-hoo, here's my gluten free pasta recipe to get you started https://somewhatdelicious.tumblr.com/post/695301687584473088/pasta-4-dl-fine-semolina-corn-flour-4-dl-fine and here's my notes:

Chouxnuts - Gluten free

Used my old trusty recipe (https://somewhatdelicious.tumblr.com/post/55003263590) for choux but instead of baking in the oven I fried them in rape seed oil at 160c until golden and crisp.

The result was dangerously awesome!

Tossed some in cinnamon sugar and served with chocolate melted with a dash of cream à la churros. The others i filled with jam and powdered with sugar.

Hollandaise for fish

This is my new favorite sauce! So quick and so rich.

Add to a high glass or mixing bowl:

1 tbsp hot water 3 egg yolks 1 tbsp lemon juice

Mix with an immersion blender while slowly adding:

250g melted and clarified butter (omit the protein on the bottom) Chili powder, salt, parsley and dill to taste

Elin's Margarita

Syrup

Mix and boil on low until sugars are melted:

The peel from 4 lemons The peel from 4 oranges 4 dl water 4 dl sugar 1 dl passion fruit syrup (Mounin) Vanilla and citrus Angastura bitters to taste

Let cool and keep in the fridge for about a week

Juice

Equal amounts of juice from: Oranges and lemon

Elin's Margarita

Shake with ice:

Rice glue (for printing or kanzashi)

Mix together:

2 tbsp glutenous rice flour (I used cock brand) 1 dl cold water

Add to: 1,5 - 2,5 dl boiling water

Espresso Martini

This will blow you away :)

Coffee syrup

Put to the boil, and let simmer a few minutes:

4 dl brown sugar (preferably muscovado) 4 dl white sugar 2 dl water

Add and stir: 3 tbsp strong instant coffee powder 1 tsp sea salt Splash of vanilla

Chill and keep in fridge for a couple of days

Espresso martini

Shake with ice and serve in chilled glasses:

Soda bread - GF

Mix together quickly:

3 1/2 cup gluten free flour, I use Schär type B ½ teaspoon fine sea salt 1 tsp baking soda 2 1/2 cups water 1/2 cup buttermilk powder

Or

1 cup kulturmelk (very runny yoghurt or buttermilk) 1 1/2 cup full fat milk 1 tbsp psyllium husk

Gluten free Bao buns, take #2

I gave this recipe another go, with some adaptations. https://www.tumblr.com/somewhatdelicious/682514008758255616

Add to the mixer:

1 pack dry yeast, equivalent of 50 gr fresh 400 ml tepid water

Swirl around and let sit while you measure the rest

Mix together:

600 gr gluten free bread mix (preferably without psyllium husk, I used Schär type B) 1 dl sugar 1 dl milk powder 1 tbsp sea salt 1 tsp baking powder

Add the dry into the yeast, and also add: 25 gr fat

I used coconut oil.

Mix until combined The dough should be solf and stretchy and resembling play dough

Divide the dough: In half Each half in 4 Each piece in 4

This should result in 32 pieces Form each piece into balls Gently flatten Oil the top of the bun and fold over a greased chop stick Slide out the stick, cover and let rise for about an hour Steam each batch 10 minutes The buns should be eaten while warm, but can be frozen and reheated in steamer.

Afternoon tea

I made this today as an afternoon snack. We had a big brunch, and a late pancake supper so this was more than enough for the hours inbetween. I made most of the sandwiches from here https://somewhatdelicious.tumblr.com/post/659975253782609920/classic-afternoon-tea-sandwiches as well as Madeleines from here https://somewhatdelicious.tumblr.com/post/625083870706073600 and finally some scones. If you are looking for a good sandwich bread, you can try this :https://somewhatdelicious.tumblr.com/post/707812786964676608/japanese-milk-bread-gluten-free

I have one that is event fluffier, but it's maybe too fluffy for making pretty sandwiches :)

Gluten free Classic Scones

Mix together: 2 cups GF flour ( I used Schär Pattisserie) 3 tsp baking powder 3 tsp caster sugar 1 tsp salt