Have you tried baking your own Gluten-free loaf?
French culinary phrase which means “putting in place” or “everything in its place.” It refers to the setup required before cooking. It is often used in professional kitchens to refer to organizing and arranging the ingredients—no wonder why French cuisine has mastered the art of pastry and baking.
It was a successful bake after several previous failed ones. I have learned that you must get it all the ingredients together before you start. You can sometimes make an adjustment when you are cooking. You may need to add more salt or turn the heat up or down. Baking is a whole different game. If you are missing and ingredients, you are most likely to fail. I have learned the hard way. Once you have all the ingredients ready, we can add yeast to warm water in a bowl set aside for 5 minutes. Once the timer is up, you can add the rest of the liquid ingredients and mix it well.
Mix it all up
In a large bowl mix, all the dry ingredients make sure that it’s blended well. Except for sundried tomatoes, save that aside for soft blending. Slowly add liquid mixture, start incorporating well. I will recommend using an electric blender for consistency. 3-5 minutes medium speed blending half waypoint can add sundried tomatoes to add flavors and color. The dough should be slightly sticky. Cover the dough with plastic wrap let it proof for about 35-45 minutes. The Proofing process may significantly depend on room temperature.
TIP: Wrap the bowl with towels to keep the bowl warm as possible this will help the proofing process.
Ready to bake!
You are looking for a golden brown color on the outside and soft and airy inside. If your oven is running hotter, set up your timer accordingly, set it 10 minutes less the required, keep an eye on it, and add more time if you need to. You may think this is too much work for one loaf; you are right. That is why it is a good idea to make at least three loaves to get you through the week. I added rosemary and sundried tomatoes to add contrast for photography. I will add rosemary and toasted caraway seeds in it next time.
Taking your time on baking is very important to achieve the maximum quality in your final results. Our bread golden brown and raised almost over 2″ in height gives me more confidence that I can do mare baking. Gluten-free baking is a whole new world as far as ingredients go. As I search for better quality baking results, I must not forget the principles and science of baking.
- 4 slices of gluten-free bread.
- 1/2 cup feta cheese crumbles.
- 1Tbspn of coarsely chopped parsley.
- 1 Tbspn of Butter or Olive oil.
I Believe everyone looking at this recipe knows how to make grilled cheese how every if you never made one, that's perfectly ok.
- Starting with a medium-sized frying pan on the stow med heat, allow the pan to warm up while preparing your feta cheese and parsley mix.
- Spread the butter on the sliced slices of bread, lay buttery side dawn in the frying pan, and then you can add your feta cheese stuffing over the bread and cover the pan with a lid.
- Once the bread started to get toasty, Cheese started to get soft, and you are ready to fold it over and take it out of the heat.
- You are ready to Enjoy!
You can use vegan cheese if you can't have dairy products or add your favorite cheese with this straightforward recipe.
In this recipe, I used Bob's red mill bread mix recipe it is very simple and easy to follow. I have to emphasize if you want to get great results to make sure that you are getting everything ready before you start baking.
If you are going to make multiple loaves you can freeze them to use them later you don't want to get moldy because they don't have any preservatives.