Tweaking, always tweaking

I've tried a number of recipes for gluten free bread and rolls. There are some that I liked well enough but not so much that I cared if I made them again. Here is an exception. I wish I could claim this recipe as my own but it is just some tweaks I applied to this recipe. I will make these again. Soon. I wanted something bagel-like. Although these lack some of the chewiness of bagels, I still like them. Give it a try or have fun and tweak the recipe a bit yourself. The original recipe doesn't call for dropping them in the boiling water. I like the way they turn out with my tweaks but the original recipe is excellent. Stop over at the Spunky Coconut and give her recipes a try. No matter what version you choose, they are at their best when warm.

Rosemary sandwich buns

3 T chia seeds ground in coffee grinder (or use golden flaxmeal)

3 T applesauce

2 T water

4 tsp apple cider vinegar

3/4 tsp xanthan gum

1/4 cup almond milk

Beat together

add

1 T agave (or honey)

1/4 cup olive oil

1 tsp chopped dried rosemary

1/2 tsp sea salt

1/2 cup coconut flour

1/4 cup tapioca flour

1/4 cup potato starch (or omit and use another 1/4 cup of tapioca flour)

1 tsp baking soda

1 tsp baking powder

Mix well

Bring water to a boil in a large kettle. Take a small amount of dough about the size of a golf ball and kneed into a bun or bagel shape. Place on a plate. Once all are formed, carefully drop them into the boiling water and leave there for one minute. If needed, I gently pushed them under the water with a large spoon. Remove carefully with a slotted spoon and place on a pie plate or other container. Let them cool slightly. Turn them over to drain. Place on baking sheet that has been coated with olive oil or non-stick cooking spray. Lightly brush olive oil on the top and sprinkle with any toppings you like (my favorites: cracked black pepper, sea salt, sesame seeds). Bake at 350 degrees for 24 minutes.

Foccacia

This spring we planted 20# of seed potatoes. We are now enjoying the harvest. The majority of them were grown in bags or pots so the harvesting is very easy with little damage to the spuds. However, some were planted in the raised beds and get nicked when harvested. They are perfect candidates for immediate cooking into lefse or other breads made with potatoes.

In general, my diet changes have meant the end of baking those things unless I gave them away. However, I recently adapted my favorite bread recipe that uses potatoes. My husband rarely comments on food. He just eats what is put in front of him and doesn't rave or complain. However, this bread got what from him is a huge compliment "You will make this again. Right?". It's a good question because I often throw in a bit of this and that and can't recreate a recipe. This is one I can make again. It is quick, easy, my husband and I like it and it uses up the "injured potatoes". Perfect.

I use Pamela's Bread Mix and Flour Blend. Eventually I hope to make my own mix but I am still trying different recipes for that. Here is our foccacia recipe. I topped it with a sprinkle of course ground salt, fresh cracked pepper and Italian seasoning. I will have to add a picture of the bread another time because we ate it before I thought of sharing the recipe. Oh well. I will just have to make it again.

Potato Focaccia
1 cup potatoes mashed
1 T rapid rise yeast
1 1/2 cup (105F) water
3 ½-4 c gluten free flour blend
2 tsp salt
1 T olive oil

Boil potatoes until tender. Dissolve yeast in warm water in large bowl and then mix potatoes, flour (add up to 4 cups to make a soft dough), salt, dissolved yeast, and olive oil until blended. Set aside to rise until double (about ½ - 1 hour). Preheat oven to 350 F. Coat 8" baking pan with oil, place dough in pan and turn to coat dough with the oil. Bake until golden brown, about 1 hour.