Gluten-Free Girl and the Chef: gluten-free crusty boule

I am quite the baker today, this is currently in the oven. I have had successful luck with GFE&theC's recipes. :)

I will let you know how it turns out tomorrow. :)

Gluten-Free Girl and the Chef: gluten-free crusty boule: "If you don't want to eat this bread, I'm going to have to check your pulse. This is gluten-free. I wrote the sentences for this piece ..."


EDIT:
The bread is FANTASTIC. Crusty outside, soft inside. You could not taste that this was "GF" which made me truly happy! For this recipe you will need a paddle attachment & a stand mixer. Or - some really strong arms!
1 cup brown rice flour
3/4 cup sorghum flour
1 1/2 cups tapioca flour
1 tablespoon granulated active dry yeast
1 1/2 teaspoons salt
1 tablespoon xanthan gum
1 1/3 cups lukewarm water (heated to 110°F)
2 large eggs, at room temperature
2 tablespoons + 2 teaspoons canola oil
1 tablespoon honey
2 sprigs fresh rosemary, taken off the stem and finely chopped  (I used dried, still came out great)
olive oil (I prefer grapeseed oil)
coarse sea salt (used table salt for garnish)


Whisk all flours (Rice, Sorghum, Tapioca), yeast, xanthan gum in bowl of mixer to blend.

Add water, eggs, oil, rosemary & honey to dry ingredients. Mix the dough using the paddle attachment to mixer. Mix until combined. This dough is VERY wet and sticky - don't be surprised that it sticks everywhere & doesn't look right - it turns out fantastic. 

Let dough rise for 2 hours in a warm place covering the bowl with a towel - YES - 2 hours. Once you have finished playing around on Facebook while your bread rises - form it into two loafs & set on a baking sheet. Go back on FB for 40 minutes.. :) Or let the dough rest for 40 minutes more. Preheat oven to 450. 


Before putting the dough in the oven,  using a knife cut 1/4 inch slits into the bread (we did 3 slits) this will help open the bread & create a crust. Drizzle oil over bread & salt. 


Let bread bake for 30 minutes & VIOLA - BEAUTIFUL crusty bread. :) 

Nice Side View - Mmm.

Straight Shot - Look at that crust!

Gluten Free Pumpkin Chocolate Chip Cookies

Tonight, we made fellowship treats for after church. I found this nice recipe for chocolate chip cookies, however the recipe called for a white bean mash. The idea of beans in cookies is not appealing so, I decided to substitute the beans for pumpkin (since it is fall! :) ). Once the cookies were done baking, they were VERY soft so, be carefully when transferring to cooling rack. The cookies were good, very airy & light. I think I added too much nutmeg which made them have a too much flavor in the dough.

My Little Helper!

1 cup Bob's All Purpose GF Flour

1/2 teaspoon baking soda 
1/2 teaspoon salt 
8 tablespoons unsalted butter 
1/4 cup sugar 
1/4 cup brown sugar, packed 
2 egg yolks 
1 teaspoon pure vanilla extract 
1/4 cup White Bean Puree (I used 1/4 cup Pumpkin Puree)
1/2 cup semi-sweet chocolate chips


I also added pumpkin spice, nutmeg & cinnamon to the mixture to bring out the pumpkin. 


Preheat oven to 350 degrees. 

Remove butter from refrigerator to let soften. 

In a large bowl, whisk together GF Flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg yolks, vanilla, and pumpkin puree. Add dry ingredients and mix on low speed. Stir in chocolate chips. 

Make small cookies by dropping heaping teaspoonfuls, spaced about an inch apart, onto nonstick or parchment- lined baking sheets.

Bake for about 12 minutes (although the original recipes said 18 mins) golden brown. Let cool on a metal rack.