| Moscow Food Co-op Bakery News | |
“Pretty Darn Gluten-Free” Case Now Up and Running!!
by Aven Krempel, Bakery Supervisor, from the May 2006 newsletter
Question: What does Moscow have that neither Spokane, Missoula, the Twin or
the Tri-Cities have? Answer: A bakery with an extensive array of breads, pastries,
and cookies made without gluten. As someone with Celiac Sprue, an autoimmune
disorder that does not allow me to process the gluten protein found in wheat,
barley, rye, or oats, I have been stoked, to say the least about the recent
offerings now available. For months your Co-op bakers have been testing and
perfecting recipes with the final results now ready for consumption in the
new case located on the pastry and baguette table along with many other delicious
treats from the bakery. What may surprise you is these gorgeous delights are
good enough they can be served even for people without gluten intolerance.
What you don’t tell them, they won’t know!!! So go ahead, try something
new and yummy, it could be one of the delicious lemon cupcakes, or perhaps
a tasty tea cookie, or my personal favorite, the peanut butter and jelly cookies!!
We are always open to questions or suggestions and for those of you with gluten
intolerance, or wheat allergies, it can be comforting to know there is someone
knowledgeable in this area working for you in the Co-op bakery. I hope you
enjoy the new “pretty darn gluten-free” offerings as much as I
do.
-Anna Carnegie-Marx, Baker
Where is the Garbanzo Bread?
Unfortunately, it has become impossible for us to continue to make and sell
the Garbanzo Bread. We had been charging less than it cost us to make the
bread! We are currently working on some new breads made without gluten that
we can produce at a reasonable price.
If you loved the Garbanzo Bread and want to try making it at home, here is the recipe. We’ve reduced it to a batch that should make two loaves plus a few rolls. Remember that this type of dough will be very different than dough made with wheat flour, and if you have any questions give us a call. Good luck!
Gluten Free Garbanzo Bread2 Tbsp. cider vinegar
3 Tbsp. canola oil
1 1/2 cups GF rice milk, room temperature
1 1/2 cups water, warm
1/2 cups maple syrup
2 cups garbanzo flour
2 cups brown rice flour
2 1/3 cups tapioca flour
1 cup arrowroot
1 cup Bob’s Rice Cereal
2 Tbsp. xanthan gum
6 Tbsp. brown sugar
1 Tbsp. salt
2 Tbsp. yeast
Preheat oven to 350 degrees F.
Mixing: Stir wet ingredients together until thoroughly combined. In a separate bowl, stir dry ingredients together until thoroughly combined. Slowly add dry mix to wet, stirring until combined. With an electric or stand mixer, beat on medium speed for 10 minutes. The dough will be the consistency of thick cake batter and will be very, very sticky.
Shaping: Oil or butter two bread loaf pans. Oil, butter, or lay down parchment paper on a cookie sheet for the rolls. OIL YOUR HANDS OR YOU’LL BE SORRY. OIL EVERYTHING ELSE TOO (spoons, spatulas, etc.). Fill bread pans 3/4 full, divide remaining dough into desired size rolls.
Rising: Cover with oiled parchment and let rise until 1/4 inch above top of pan, 20-30 minutes.
Bake: Rolls 20 minutes, loaves 40 minutes.
Cool: Let cool 20 minutes in pan, no more, no less. Take out of loaf pan onto cooling rack and let cool completely before slicing.
Variations: Substitute Bob’s GarFava flour for Garbanzo flour.
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