Well, the picture’s a little deceptive because I won’t be demonstrating the method, but I will be signing Costco’s copies of Gluten-Free Artisan Bread in Five Minutes a Day! Zoe’s in Los Angeles at another event, but I’ll be at the store in St. Louis Park, at 5801 W 16th St., St Louis Park, MN 55416, from 1:00 to 3:00pm
Gluten-Free Artisan Bread in Five Minutes a Day was released today, and we went on Twin Cities Live with Elizabeth Ries and Joe Schmit to spread the news. One of the things I liked about this TV segment was that you get to see what gluten-free dough looks like when it’s nicely emulsified in the stand mixer (you can use a spoon or dough whisk, but you have to keep going to get it really smooth). One other thing to clarify from the TV segment: This book was tested with Red Star Active Dry Yeast and Red Star Instant Yeast, both of which are completely gluten-free. Gluten-free folks shouldn’t use the Red Star Platinum product because it has some dough conditioners derived from wheat.
Lesaffre Yeast Corp. provided samples of yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities.
Jeff will be at the Twin Cities Book Festival this Saturday, October 11, located in the Minnesota State Fairgrounds, at 2:00pm at the booth for Common Good Books (Garrison Keillor’s St. Paul bookstore). Jeff will be talking about the upcoming Gluten Free Artisan Bread in Five Minutes a Day. Author hub at bit.ly/Zs0O4w; there’ll be lots of other Minnesota authors on hand.
Our new book, Gluten-Free Artisan Bread in Five Minutes a Day, which officially goes on sale October 21, appears in this October-November issue of Living Without’s Gluten Free & More Magazine. Click here to read the whole piece on-line, or squint and try to read below–we’re one of Living Without’s “Favorite Books”…
When we wrote Healthy Bread in Five Minutes a Day in 2009, we made a strategic choice. We knew that most of our readers liked their bread light and fluffy, and our refrigerator storage technique could be unforgiving when you used a lot of whole grains. For some of our tasters, whole-grain bread made from wet dough stored in the fridge could be a little too dense for their taste. So we lightened things up a bit, by boosting the gluten in our whole grain doughs that appear in that book, using vital wheat gluten (VWG). Well, I’ve been experimenting on whole-grain doughs stored without VWG, and I’ve been pleased with the results. Here’s a simple alternative recipe for whole grain loaves without the added gluten. Plus, highlights from our appearance at the Mill City Bread Festival. Continue reading
Thanks, Simply Gluten-Free Magazine, for including Gluten-Free Artisan Bread in Five Minutes a Day (available for pre-order) in your Fall Harvest Issue (we’re in the “How-To” books section on page 108).
And tomorrow, Saturday September 13 at 10:00am, Jeff will be tossing pizzas at the Mill City Bread Festival, hope to see you there–I’ll be doing a demo, handing out some samples, and doing an impromptu book-signing. Last year was great fun…
Getting a perfect result with homemade pizza on the gas grill in the summertime is easy–you just need to mix up some lean dough from any of our books–we’ve been testing with Red Star Platinum Yeast–with fantastic results (today’s dough was the light whole wheat, but you can use any of our lean doughs)…
… and follow a few simple rules from Artisan Pizza and Flatbread in Five Minutes a Day…
1. Clean the grill’s grates
2. Get your dough thin, to 1/8 of an inch thick
3. Bake the first side of the crust “blind” (without toppings) for about three minutes, then flip and top. Prep all your toppings in advance.
4. Cut the cheese into small cubes, or grate it so it melts fast, before the bottom crust burns. That way, after flipping and topping, the pizza will be finished in five to ten minutes, depending on burner heat and position under the pizza.
5. Don’t overload with toppings
Here’s a video on how to do it: (includes demo of pizza dough-throwing technique):
By keeping a supply of our two gluten-free flour mixtures in the house, you can make any of the recipes in Gluten-Free Artisan Bread in Five Minutes a Day. Flour Mixture #1, reprinted here from the book, is for a mostly white flour. It’s the only flour you need for some of our on-line recipes, and for the basic white loaf. If you’re sensitive to any of these ingredients, you’ll find substitutions in the book, once it’s released on October 21, 2014. If you’re measuring by U.S. cup-measures (the first unit in each line), be sure to pack the flour tightly into the cup, as if you were measuring brown sugar.
Makes 4 1/4 pounds (2 kilograms) of flour mixture
White rice flour: 6 cups, or 36 ounces, or 1,020 grams
Sorghum flour: 3 1/4 cups, or 1 pound, or 455 grams
Tapioca flour or starch: 1 3/4 cups, or 8 ounces, or 225 grams
Potato starch*: 1 1/4 cups, or 8 ounces, or 225 grams
Xanthan gum or ground psyllium husk: 1/4 cup, or 1.4 ounces, or 40 grams
*Don’t substitute potato flour
The ingredients must be very well mixed, otherwise the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.
Zoe did a great post last month on a traditional braided loaf (made with peasant dough). I thought now might be a nice time to do a new video (it’s way at the bottom of this post), showing one of my favorite techniques, the flatbread braid. Flat or traditional tall, these techniques also work great with challah or brioche dough (but you need to bake those lower temp (350F) because of the egg and sweetener in the challah or brioche). As in the photo, you can turn around a straight braid to make a very festive ring, and I topped it with egg wash and poppy seeds. This dough is about 50/50 whole wheat and white flour, which is a wheatier version of the Light Whole Wheat (you don’t have to use the “old” dough). The 50/50 recipe appears in The New Artisan Bread in Five Minutes a Day. Continue reading
Zoe will be doing baking demonstrations at the 2014 Architectural Digest Home Design Show in New York City. Her event this Thursday, March 20, 2014 is only open to “the trade,” folks who are in the home design or cooking industries. But this supposedly includes food bloggers, so please see the show’s website for details if that applies to you. The Friday, Saturday, and Sunday events are open to the public (though Zoe won’t be presenting those days).
I’m sure she’ll appreciate the change of pace, because the last month or so has been nuts–we’ve been feverishly editing our next book. Unfortunately, our publisher will kill us if we say more about what’s actually in it. If you see Zoe in New York Thursday, she’s been instructed to say that mum’s the word. We can say that it has nothing to do with The New Artisan Bread in Five Minutes a Day, which came out five months ago. Our new project is a completely different kind of book filled with completely different material.