Gluten-Free Epi (and a Better Batter Gluten-Free Flour Giveaway)

Gluten-Free Epi | Breadin5 (1 of 1)

When Jeff and I set out to write Gluten-Free Artisan Bread, we tried every commercially available flour blend to see if there was one that matched the results we got by mixing our own. Sadly, there were none. They either didn’t taste good, which was a deal breaker, or the bread had a dense texture that we weren’t willing to put up with. So, we created our own mix of flours, which creates a great tasting bread with a lovely texture. But, it does require buying several flours to create just the right flavor and texture.

As I slipped through time looking at gorgeous photos on Instagram recently, I noticed a bunch of gluten-free pastries made with Better Batter Gluten-Free Flour. I was skeptical, because of my previous experience with other brands, but I finally gave it a shot. Well, you can guess, based on the fact that I am writing about it, that I LOVED the results. Not only was the flavor there, but the texture was nearly the same as our home mixed flour. It is really convenient to have a single flour to buy, especially for those who don’t do other gluten-free baking and don’t stock a variety of flours.

Gluten-Free Pita | Breadin5 (1 of 1)

I mixed up our Master recipe from our Gluten-Free Artisan Bread and used Better Batter ounce for ounce to replace our Flour Mixture #1. After baking these beautifully crusty Epi, I also tested our pita breads, which came out perfectly puffed and had a lovely color. I haven’t tested all the breads in the book, but I think it is worth a try. Until then, I am confident that it works in our Master recipe and will bet it will be a success in any recipe using our Flour Mixture #1.

I contacted Naomi Poe, who started Better Batter and she graciously agreed to host a giveaway with us, so you can have a chance to try out the flour for yourself. She is going to send out a 5-pound box of Better Batter to FOUR lucky winners. All you have to do is write a comment below and you will be entered to win. US citizens only. All of our contest rules apply(more…)

Gluten Free Baguette

Gluten Free Baguette | Breadin5 (1 of 5)-2

The beauty of our 5 minute method of bread baking is that you have enough dough for more than just one loaf. This is true for our traditional wheat recipes and our many gluten-free breads. so whenever you’re in the mood for fresh bread, you just take a piece of dough and create the loaf you want. You may have tried our Master recipe from GFin5 and made a classic boule, but want to venture into some other shapes. A baguette is just as easy and a wonderful, quick loaf to make at any meal.  (more…)

Nutella Swirl Bread

Nutella Swirl Bread| Breadin5 (3 of 9)

This is a babka cheat, but no one will complain that it just took a few minutes to put it together. I just used a piece of whole wheat brioche dough, slathered it with Nutella, rolled it up, tucked it into a loaf pan, let it rest and baked it. That’s it. Super Easy. Super Tasty. Super Fast. And Beautiful.

Check out the Swirly Crock Pot version as well. It is perfect for hot summer days or when your oven is occupied with other goodies.

Nutella Swirl Bread| Breadin5 (1 of 9)

I went pretty light on the Nutella, so the bread would have a bit of chocolatey sweetness, but wouldn’t be over-the-top. You can use more and go with our brioche dough from New ABin5, for a more decadent treat. (more…)

Homemade Matzoh in 18 Minutes Flat – mixed, rolled and baked!

Homemade Matzoh | Breadin5 (1 of 9)

This week is the start of Passover and there will be a lot of matzoh consumed. Does anyone really love the taste of matzoh? I would guess not, unless you have a penchant for eating cardboard. I have very fond memories of eating matzoh with my grandparents at Passover, however it wasn’t the taste as much as the tradition. But, that doesn’t have to be the case if you make your own. It is one of the easiest and fastest flatbreads there is. In fact, it is dictated by Jewish tradition that matzoh be made in 18 minutes. The Jews had 18 minutes to flee Egypt and therefore didn’t have time to let their bread leaven. They mixed the dough and baked it right away. This recipe makes 6 good sized matzoh, which is just the right amount for a small gathering and you’ll be able to mix, roll and bake in 18 minutes flat. If you need more than that, I recommend getting your friends or family to help with the rolling and have a couple of baking stones on the ready. Obviously this won’t be Kosher for Passover, but if you are okay with that, it is the BEST matzoh you will ever eat. Even if you can’t partake during Passover, I recommend you try it for another day.

And, I suggest everyone, of any faith, or none at all, try this bread, just because it is fantastic!

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Soft Pretzels – (How-to Video on Shaping the Dough)

pretzels | Breadin5(2 of 10)

When I was growing up in Connecticut I’d spend a fair amount of time in New York City. Every time I’d get off the train I’d get a pretzel from a cart outside the station. That and a trip to the Papaya King were enough to get me through the day. It was a cheap, tasty and filling snack for a teenager.

Part of the characteristics of that perfect New York pretzel is the way they look. Philadelphia has a pretzel culture too, but you’d never confuse it with it’s northern cousin, due to the shape. Philly has figure-8 knots and New York has…pretzel shape. It is admittadly nostalgia that makes me partial to the New York version. And you really should serve them with mustard to complete the experience. I like a grainy mustard and that is just not at all traditional, oh well.

How-to Shape a New York Pretzel Video. (more…)

Valentine’s Day Swirled Bread

Valentine Bread | Breadin5 (25 of 28)

I’ve just returned from an incredible week in Denver. I was there working with Craftsy to create another class, this time on show stopping cheesecakes (it will be out in a few weeks). I love working the with the Craftsy team. They work hard and laugh harder. We spent months developing the class concept, all the materials/recipes and then got together for 4 days of non-stop baking and filming. I like to think I’m a hard worker, but then I see the folks at Craftsy and I realize how much more a human can do in a single day when they work as a team. I loved it. Not only the work, but also the people. Writing books and blogging are two pretty solitary jobs, so having 5 days in the kitchen with their crew was a blast. It’s fun to watch other people create beautiful food. It is also fun to see my recipes come to life.

Valentine Bread | Breadin5 (26 of 28)

As we were prepping all the cheesecakes for my class, Victoria, the kitchen assistant extraordinaire, told me about a bread she bakes for her young daughter. Victoria helped me on my Craftsy bread class* and played with the recipe to create a rainbow of colors with it. Brilliant. I immediately thought of a Valentine’s Day Bread with swirls of pink and red.

Valentine Bread | Breadin5 (28 of 28)

*If you haven’t checked out our Artisan Bread in Minutes class on Craftsy, I am always so happy to have new bakers join the class. If you’re interested be sure to use this link to sign up, you’ll get $20 off. It makes a lovely Valentine’s Day Gift for the baker in your life.

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Caramel Cinnamon Bun Bread Pudding

caramel rolls bread pudding | Breadin5 (2 of 11)

Sometimes the best discoveries come from happy accidents. I made a pan of caramel cinnamon buns and I was the only one home to eat them. That in itself is no great tragedy, I took great pleasure in sitting down with a cup of coffee and a warm sticky bun in the perfection of solitude. But, the day went by and the kids were busy with sports, finals and all that kids are busy with, so I found myself with a pan of lovely, albeit slightly stale rolls. My boys would have happily devoured them as a midnight snack, but for my taste they were a bit stiff, after 12 hours on the counter. We talk about using stale bread for pudding in our books, that’s not news, but this recipe elevates a rather humble dessert to a special occasion by using sticky buns. I just put the sticky buns right back in the cake pan, with the caramel and all, then covered it with custard. I baked them and a new classic was born in my house. I served the pudding as dessert, but they are also perfect for breakfast or brunch.  (more…)

Ghoulish Breadsticks for Halloween!

halloween breadsticks

This week is the one time a year when we purposefully make our food look creepy. Halloween is great fun for the kids, but we adults love to play with our food too, and its great fun to watch people squirm just a bit. Even though these breadsticks are ghoulish, they are crunchy and delicious as well. Stick a few in the lunch box to give your kids a little Halloween thrill at school. (more…)