Monday, 15 October 2012
Bellavitafoods: Gluten free bread
Bellavitafoods: Gluten free bread: Wow is been a very busy summer and I haven't had much time to write! Now is fall again and things are settling down, the kids are back to s...
Gluten free bread
Wow is been a very busy summer and I haven't had much time to write!
Now is fall again and things are settling down, the kids are back to school, family is back home and I have a little bit more time to do the things I love!
I have been inspired to bring back this old recipe when one of my friends, lately, was diagnosed with celiac disease.
One of my first posts was about my experience with gluten free foods and how I struggled to find recipes that were worth eating.
Of course bread, pizza and pasta are the three foods more involved when it comes to gluten free: how can I give up my toast in the morning or my favorite slice of pizza for lunch or that amazing lasagna sunday night? Well I'm still working on the lasagna one, even though my parmiggiana with eggplant is a very good substitute,(I'll post it soon), but pizza and bread are "problem solved".
I already post my recipe for a gluten free pizza crust so I'm going to share this bread recipe for those of you that really need that toast in the morning or a good old sandwich but are on a gluten free diet.
For this bread I used the same "all purpose flour mix" that I used in the gluten free pizza crust...So go check that post out to find it. ;)
But if you have a "gluten free flour mix" that you love you can use that.
As I said before I found a prepackaged mix called "Celimix"that works well too!
The method I'm using to make this bread is from "Healthy bread in 5 minutes a day"
www.artisanbreadinfive.com
Anyway here is the recipe for a
GLUTEN FREE BREAD
3 cups gluten free flour mix
2tsp yeast
1 tsp salt
1TBLSP Xanthan Gum (If you use my flour mix recipe you won't need this)
2 eggs
1/4 cup canola oil
1TBLSP honey
1 1/3 cups of warm water
Mix all ingredient in a container
Cover the container and let rise for 2 hours
After 2 hours dump the dough on top of parchment paper... It is gluten free so very different then normal bread dough, it will be a little sticky and you'll need to shape it and make it "soft looking" with your hands: just weat your hands and gently "caress" the dough until it is a nice soft shape.
Cover with a piece of plastic foil and let rest for 30 min.
Preheat the oven at 450, put a casserole or a cast iron pot anything with a lid in the oven....
Put the bread in to the hot casserole, (careful), cover and put back in the oven for 30 minutes, after that take off the lid and cook for 10 more minutes....
There it is your gluten free bread, let cool before cutting in to it.
It is not french bread but still good;)
Now is fall again and things are settling down, the kids are back to school, family is back home and I have a little bit more time to do the things I love!
I have been inspired to bring back this old recipe when one of my friends, lately, was diagnosed with celiac disease.
One of my first posts was about my experience with gluten free foods and how I struggled to find recipes that were worth eating.
Of course bread, pizza and pasta are the three foods more involved when it comes to gluten free: how can I give up my toast in the morning or my favorite slice of pizza for lunch or that amazing lasagna sunday night? Well I'm still working on the lasagna one, even though my parmiggiana with eggplant is a very good substitute,(I'll post it soon), but pizza and bread are "problem solved".
I already post my recipe for a gluten free pizza crust so I'm going to share this bread recipe for those of you that really need that toast in the morning or a good old sandwich but are on a gluten free diet.
For this bread I used the same "all purpose flour mix" that I used in the gluten free pizza crust...So go check that post out to find it. ;)
But if you have a "gluten free flour mix" that you love you can use that.
As I said before I found a prepackaged mix called "Celimix"that works well too!
The method I'm using to make this bread is from "Healthy bread in 5 minutes a day"
www.artisanbreadinfive.com
Anyway here is the recipe for a
GLUTEN FREE BREAD
3 cups gluten free flour mix
2tsp yeast
1 tsp salt
1TBLSP Xanthan Gum (If you use my flour mix recipe you won't need this)
2 eggs
1/4 cup canola oil
1TBLSP honey
1 1/3 cups of warm water
Mix all ingredient in a container
Cover the container and let rise for 2 hours
After 2 hours dump the dough on top of parchment paper... It is gluten free so very different then normal bread dough, it will be a little sticky and you'll need to shape it and make it "soft looking" with your hands: just weat your hands and gently "caress" the dough until it is a nice soft shape.
Cover with a piece of plastic foil and let rest for 30 min.
Preheat the oven at 450, put a casserole or a cast iron pot anything with a lid in the oven....
Put the bread in to the hot casserole, (careful), cover and put back in the oven for 30 minutes, after that take off the lid and cook for 10 more minutes....
There it is your gluten free bread, let cool before cutting in to it.
It is not french bread but still good;)
 |
| Enjoy. |
Tuesday, 26 June 2012
Bellavitafoods: Focaccia
Bellavitafoods: Focaccia: In Italy, when we want to tell somebody that they are nice , we tell them that they are "as good as piece of bread", "buono come un pezzo di p...
Focaccia
In Italy, when we want to tell somebody that they are nice , we tell them that they are "as good as piece of bread", "buono come un pezzo di pane.
When I met my canadian husband in Italy, he didn't speak lots of italian, and I didn't speak any english, so we tried our best to communicate. It would take hours to understand a concept, we did lots of drawing on napkins and invented a variaty of words but at the end we always understood each other and had fun doing so.
My husband learned to speak italian very fast, and one day he told me :" tu sei buona come la focaccia", "you are as good as focaccia", I told him that we say "as good as bread" but he replied that he liked focaccia better.
How could I resist to a sweet canadian telling me that with such a cute accent?
Well I didn't, ahahaha!
Anyway here it is , a focaccia recipe that you will love too.
Usually focaccia is made with white flour but I change that and in this recipe I used unbleached and whole wheat flour, just to feel a little less gilty but you can use all white if you like.
Enjoy.
Focaccia
3 cups warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 cup olive oil
1TBLSP honey
4 cups unbleached flour
2 cups whole wheat flour
Topping ( you can use anything you want, onions, garlic or different erbs)
2 TBLSP chopped fresh rosemary
2 TBLSP sea salt
olive oil
Mix all the ingredient in a bowl.....
....mix until you get a nice dough.....
...spread the dough in a well oiled 9x13 cookie sheet....
....until nice and smooth ...
.... cover with a cloth and let it rest for 2 hours...
...with your finger poke the dough to make little holes...
... brush some olive oil, sprinkle the salt and the rosemary on top, be generous....
... bake at 400 for 30/35 minutes, until golden...
....eat it by itself......
...Or as your favotite sandwich!
When I met my canadian husband in Italy, he didn't speak lots of italian, and I didn't speak any english, so we tried our best to communicate. It would take hours to understand a concept, we did lots of drawing on napkins and invented a variaty of words but at the end we always understood each other and had fun doing so.
My husband learned to speak italian very fast, and one day he told me :" tu sei buona come la focaccia", "you are as good as focaccia", I told him that we say "as good as bread" but he replied that he liked focaccia better.
How could I resist to a sweet canadian telling me that with such a cute accent?
Well I didn't, ahahaha!
Anyway here it is , a focaccia recipe that you will love too.
Usually focaccia is made with white flour but I change that and in this recipe I used unbleached and whole wheat flour, just to feel a little less gilty but you can use all white if you like.
Enjoy.
Focaccia
3 cups warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 cup olive oil
1TBLSP honey
4 cups unbleached flour
2 cups whole wheat flour
Topping ( you can use anything you want, onions, garlic or different erbs)
2 TBLSP chopped fresh rosemary
2 TBLSP sea salt
olive oil
Mix all the ingredient in a bowl.....
....mix until you get a nice dough.....
...spread the dough in a well oiled 9x13 cookie sheet....
....until nice and smooth ...
.... cover with a cloth and let it rest for 2 hours...
...with your finger poke the dough to make little holes...
... brush some olive oil, sprinkle the salt and the rosemary on top, be generous....
... bake at 400 for 30/35 minutes, until golden...
....eat it by itself......
 |
| focaccia |
Monday, 4 June 2012
Bellavitafoods: Peperonata, veggies on the side.
Bellavitafoods: Peperonata, veggies on the side.: It is true that we don't appreciate what we have until we don't have it anymore! I grew up in a little village in the mountains in Italy. ...
Peperonata, veggies on the side.
It is true that we don't appreciate what we have until we don't have it anymore!
I grew up in a little village in the mountains in Italy. My dad always had a big garden where he grew all types of veggies: tomatoes, zucchini, peppers, carrots,celery you name it!
We had our own olive trees and our own grapes to make wine, apples, pears, plums and strawberries.
Of course when I was little I didn't understand how lucky I was to have access to fresh fruits and veggies.
I just thought it was a lot of work to grow something when you could easily buy it at the store.
Now one of my happiest childhood memories is the one of me and my dad in the garden, he would put a big blanket under one of the trees and I would sit there eating fruit while he would work.
There is nothing that compares to the taste of a tomato freshly picked from the garden.
There where those days when my mom had so many veggies she didn't know what to do.
One of her favorite things to make was this veggie dish that she called "Peperonata", I think that it was my mother's version of "Rattatouille".
Anyway, this dish is really really easy, it takes 20 min to prepare and it is a healty yummy side dish for a meat meal or great idea for lunch served with a nice home made whole wheat baguette.
Enjoy.
Peperonata
1 eggplant
1 zucchini
1 onion
4 garlic cloves
2 red peppers
3 tomatoes
2 cups sugar snap peas
6 TBLSP olive oil
1 tsp dry thyme
salt
pepper
Get your veggies ready.
In a pot heat the olive oil and add garlic, onions and eggplant.
Cook for 5 minutes then add the other veggies but not the tomatoes.
Cook for another 5 minutes and then add the tomatoes, thyme salt and pepper .
Cook for 10 minutes, but don't over cook the veggies, they should be cooked but not mushy.
 |
| Peperonata |
Tuesday, 22 May 2012
Bellavitafoods: Cannelloni
Bellavitafoods: Cannelloni: Today i'm going to show you a very traditional italian dish! No, it is not lasagna or pizza. It's "Cannelloni". Cannelloni are tubes of pa...
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