Now that I have been gluten free for almost 2 years, I have realized that bread for me will never be what it once was. But.......that doesn't mean I can't try my best on baking things that taste and feel almost like the real thing.
One of my favorite sandwiches is turkey, roast beef, cheese and 1000 island dressing on marble rye bread. The word "gluten" has prevented me from having this wonderful grilled sandwich no more. Over the weekend I baked my 2nd loaf of rye bread (I tried the marble thing....that didn't quite work out). Tasty is an understatement for what I had for dinner last night. I was in heaven! The bread grilled to perfection, the cheese melted and oozed over the turkey and roast beef, and I made my own dressing for dipping. I'm still in awe on how wonderful that tasted and I can't wait to have another. Thank you Festival Foods for having the gluten free meats in your deli department, they were wonderful, full of flavor and will be purchased again.
I'll post pictures in the next day or so of the bread, or should I say what's left. My boyfriend also had 2 of these tasty sandwiches, so there isn't much left. And I used Meister's flour, which I have posted on my blog before. The recipe actually came from the Living Without magazine web site, I'll get the link and attach:
It calls for rye flavor powder which I did order and used. I ordered that from Authentic Foods and had it delivered with in 5 business days.
(GLUTEN-FREE RYE FLAVOR POWDER Gluten-free rye flavor powder is available from Authentic Foods (authenticfoods.com).)
I actually cut the recipe in half, which is something I do when making things like this for the first time. I hate wasting flour, so this way I don't feel as bad if the recipe doesn't quite turn out.
For anyone reading this missing rye bread, take my advice and try this out. Now I can't wait to make it again but for Friday fish fry! My next challenge, sour dough. I'm already doing research on it.
Friday, September 4, 2009
Anyone looking for a good gluten free flour mix to use cup for cup as regular flour, check this out. I found this web site a while back and purchased the bread and flour mix. Below is a picture of the bread made from package. It even came with a package of yeast to use. It was very easy to make and made great french toast. I'll definitely buy this again. The flour mix was wonderful as well.....I think I have found my flour for all baking/cooking now.
Once again I was craving something that if ordered at a restaurant, is completely off limits. The wonderful and crispy Crab Rangoon. I was on a mission about a month ago to make these at home and after some time searching all over the internet, I finally found what I needed. First I found a recipe for wonton wrappers from this site (they have a search field for recipes, type wonton wrapper and it should come up):
Then on the same site I found a recipe for the Rangoons (follow same instruction as noted above for the search field on their web site).
These were great and I plan on ordering some of their flour this week. I used a different flour blend when I made these from a company called Meister's. So far this is the best flour I have found for baking/cooking.
Last year for Christmas my dad bought me a gluten free cookbook. I've made a few things from it, but last night I think I topped myself. Gluten Free Tiramisu! The book he got me is called 1,000 Gluten Free Recipes by Carol Fenster, Ph.D.
Here is a link to Barnes and Noble to see a snapshot of it.
Anyway...I tried the first piece this morning for breakfast (I couldn't wait) and wow am I in heaven! I haven't had Tiramisu in over 2 years and well I'm happy to say this is now my favorite thing I've made so far. The recipe called for lady fingers of course, but they included a recipe for those, along with home made whipped cream. If anyone is interested in this recipe please let me know, it's sort of long but I am more than happy to pass it along to anyone craving this wonderful Italian desert.