That is the problem with glutenintolerence. Not everybody knows how to go about it, keeping stuff separate, or thinking a bit of gluten can't hurt. They would never do it on purpose, the ladies at the activity centre are usually very careful, but keeping seperate butter, bread and so on for lunch is a bit different than baking with 15 kids, where you have to help them all.
And baking glutenfree is different as a whole, because glutenfree dough does not react the way normal dough does. Because the gluten, that make normal dough flexible and supple, aren't in the flour. So you need to pay attention and act as you go along. Add more water or sometimes more flour, let it proof more, or bake longer. You have to act to what you see happening to your dough and you need to know your dough. That sounds very 'new age' but it is true. Heck, it is the case with normal bread too, conditions aren't always the same and it is a product of nature. But with glutenfree it is even a bit more so, because you need to create good conditions for the bread. That is why I always put a cup of water in the oven to create better proof conditions. It can fail so easily. So I had written down every step and a gazillion warnings not to contaminate Thijmens bread in any way possible (they would probably think I am a overbearing control freak, but they have never seen him sick, I have. Too often). I had even written down my phone number and to call if they had any, really ANY questions at all and not to hesitate to do so. And that had to be it, because no way I would let my reservations keep my kid from fun activities. I just had to trust them.
But all my worries weren't necessary. My husband texted me that morning: "They are not baking bread. They have no ovens. I have everything with me."
No oven? Right, that will make baking pretty difficult. But since I had written down the recipe and measured all the ingredients, I decided to bake with Thijmen today. Together. Safely and guaranteed glutenfree.
Based on the recipe we created a bread that could be Pide as well as Focaccia. Glutenfree bread is never exactly like normal bread, so don't expect it to be. This bread isn't any different. But it tastes wonderful, isn't dry or crumbly and in a glutenfree diet it is a good substitute for real Pide and Focaccia. We ate it for lunch, but you could also serve it with dinner, or with some humous or olivespread or sundried tomato spread.
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| Is it Pide or Focaccia? |
Ingredients:
- 200 ml (7 fl oz) of lukewarm water
- 1 teaspoon of sugar
- 10 grams (0.25 oz) of dried yeast
- 4 tablespoons of olive oil
- 1 teaspoon of bakers salt/iodized salt
- 250 grams (9 oz) of basic glutenfree bread flour
- 1 teaspoon of xanthan gum
- 1 teaspoon of fiber husk
Instructions:
- Preheat the oven to 50 degrees Centigrade (122 degrees Fahrenheit) and put a bowl of water in the oven.
- Put the lukewarm water, sugar and yeast in a bowl. Let it rest for 2-3 minutes.
- Then add the olive oil, salt and a quarter of the flour. Mix it all well and then slowly add the rest of the flour, bit by bit, mixing it in till you have a firm ball.
- Put the dough (still in the bowl) in the oven and let it proof for 40-45 minutes.
- Take the dough out of the oven and preheat the oven to 230 degrees Centigrade (450 degrees Fahrenheit).
- Roll out the dough on parchment paper, form it into an oval and punch small holes in the top of the dough with your finger. Now brush it with some olive oil. If you want it to resemble Focaccia, you could sprinkle sea salt and rosemary sprigs over the top. Also you should make it a square or a rectangle shape.
- Put it in the oven and bake for about 20-25 minutes depending on your oven. Check every once in a while and you may want to turn the bread over once the top is lightly golden. This will give you an even, crispy crust.
- Take it out of the oven when ready. Brush over it with some olive oil once again and let it cool before you serve it.
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| My youngest munchkin enjoying his Pide for lunch. Recipe approved! |
