Mmmm the smell of freshly baked bread… There’s really nothing like it. I’ve had this gigantic cookbook sitting on my bookshelf for a few years now, called The Healthy Gluten-Free Life by Tammy Credicott. It was actually recommended to my by an old neighbor (was her name also Tammy??) who is gluten-free and she said the english muffin recipe is out-of-this-world. I don’t have english muffin rings (they are on my birthday wish list hehe) so I made this kalamata mini french bread. I took a trip to the local natural grocery store because this book doesn’t just give you the old “get a gluten free flour blend” shtick. Oh no, it goes full-on knees-deep into flour substitutes. Just take a look at the ingredients! I feel like a mad baking scientist with all of these powders.
It’s so worth it though, because this bread is deeeeeliiiiiiicioooooous.
P.S. – Do not do what I did – do not over mix the dough. You probably already know this, but the bread turned kind of chewy and hard, but it still tasted good!
P.P.S. – This bread is salty with the kalamata olives added in, so if you decide to put a spread on it or dip it into a dip, do NOT use a salty spread or dip with it like I did… Again, you probably already could have figured that out, but I’m like so far behind the culinary ball. It’s like someone plucked me from a remote island where all I ate was coconuts and now I’m in this modern world where I am trying to learn how to use appliances to prepare food and google when different food goes rancid to try to piece together why I’m getting violently ill. Not to mention the never-ending game of making food that is either hopelessly bland or so seasoned that my tongue begins to tingle in the most unpleasant way…
Anyways, I recommend this bread. It’s pretty quick to bake and it tastes deliciously salty and the aroma of the baked bread, olive oil and rosemary will fill your home.
kalamata mini french bread
from The Healthy Gluten-Free Life by Tammy Credicott
(makes two mini loaves)
– 3/4 cup (180 mL) warm water
– 2 tsp active dry yeast
– 1 Tbsp raw organic honey
– 1/2 cup (60 g) sorghum flour
– /4 cup (30 g) amaranth flour
– 3/4 cup (90 g) potato starch
– 1/2 cup (60 g) tapioca starch
– 3/4 tsp sea salt
– 2 tsp xantham gum
– 1 Tbsp extra virgin olive oil
– 2 tsp raw apple cider vinegar
– 3/4 cup (110 g) chopped kalamata olives
– 1 tsp chopped fresh rosemary
– extra virgin olive oil
– sea salt
– organic palm shortening for greasing the pan
– brown rice flour for dusting the pan
– Whisk together the dry ingredients & set aside.
– Preheat the oven to the lowest temperature (~150 F).
– Grease a baking sheet and sprinkle with brown rice flour.
– Prepare the yeast mixture: heat the water in the microwave for about 45 seconds (so the temperature is ~100 F). Add the honey and the yeast and mix gently to combine. Set in a warm place (back in the microwave) until it becomes frothy (~ 5 min).
– Mix together the wet ingredients.
– Mix together the dry ingredients, yeast mixture, wet ingredients and add ins until the dough is wet but sticky. If you’re using a stand mixer, this should only take ~ 30 sec on high.
– Divide dough into two balls and set on the greased & rice-flour-dusted pan. Quickly shape the dough balls into mini baguette loaves. Do not over-mix or over-work the dough.
– Brush the tops of the two loaves with olive oil & sprinkle with sea salt.
– Place the pan with the loaves in the oven to rise ~ 25 to 30 min.
– Take the loaves out, heat the oven to 425 F, and bake the loaves for ~ 35 min, until browned and sound hollow when you tap them.
– Cool for as long as you have the patience to wait, slice or tear chunks off and devour 🙂
This was me attempting to be fancy and put an anchovy-garlic spread on my freshly baked bread. This spread is an awful paring with this bread, since it tastes like you’re literally eating the ocean because they’re both quite salty. But if you want to make the anchovy-garlic spread for a neutral or even sweet bread, the recipe is HERE!