GLUTEN-FREE BAKING BOOK - Chronicle Books

The Blackbird Bakery GLUTEN-FREE BAKING BOOK KAREN M ORGAN

Photography by COURTNEY KNOX

CONTENTS 1 | introduction

7

2 | biscuits, muffins, & sweet breads

9

3 | cookies & bars

22

4 | tarts, pies, & cobblers

38

5 | cakes, big and small

59

6 | crepes & pate choux

81

7 | custards, puddings & ice cream

124

8 | dinner party show stoppers

148

9 | resources

176

7 | custards, puddings, & ice cream WHITE TRUFFLE-INFUSED PANNA COTTA RICH CHOCOLATE PUDDING “BREAD” PUDDING EARL GRAY CHOCOLATE POT DE CREME LAVENDER CREME BRULEE CLASSIC CUSTARD TART WITH BERRIES GREEN TEA ICE CREAM STRAWBERRY & CRACKED-PEPPER ICE CREAM WATERMELON SORBET

WHITE TRUFFLE-INFUSED PANNA COTTA | p 121

COTTAGE CHEESE MUFFINS WITH HICKORY SMOKED BACON & CHIVES These muffins were inspired by my exercise buddy, Amy, who was searching high and low for a cottage cheese muffin that she had tried while traveling and couldn’t seem to find since. She wanted a muffin that was light and fluffy with the cottage cheese not only visible but present in flavor as well. After four or five batches, I came up with a working recipe that had the raisins, but not the bacon or chives. But I kept saying to myself that they would be even better if they had a little more contrast to bring out the cottage cheese flavor. Let’s just say that once the bacon and chives entered the equation, I had found the point of no return. And whenever anyone tries these, their first and only response is “Oh my, what are these?”

COTTAGE CHEESE MUFFINS WITH HICKORY SMOKED BACON & CHIVES INGREDIENTS ¼ cup sorghum flour ¼ cup almond meal ½ cup cornstarch 1 cup tapioca flour ½ cup light brown sugar ¼ cup granulated sugar ¼ teaspoon kosher salt 2 teaspoons guar gum 2 teaspoons baking powder 1 stick (8 tablespoons) unsalted butter 2 medium eggs

First, fry your bacon to your desired crispness and transfer to a plate lined with a paper towel to absorb any excess grease. When the bacon is cool enough, go ahead and dice it and set aside. Finely chop the chives and keep them close by. Preheat oven to 375ºF. Line your muffin pan with muffin papers and set aside. In a standup mixer with the paddle attachment, combine all the dry ingredients and then mix on the lowest setting for a few rotations. Add the diced butter and continue to mix on low for 2 minutes. The chunks of butter should no longer be visible. Add the eggs and vanilla and mix until the batter is light and fluffy. Add the milk, mix on high until smooth. Remove the mixing bowl from the mixer and fold in the cottage cheese, being careful to scrape down the sides of the bowl with each fold. Fold in the raisins, chives and bacon. Using an ice cream scoop, fill the muffin cups ¾ of the way and bake at 375ºF for 25 minutes until the muffins are a deep golden honey color and have a nice firmness to the touch.

1 teaspoon pure vanilla extract

Turn muffins on their side to cool in the pan and then transfer to a wire rack to cool completely.

1 ½ cups low fat cottage cheese

Makes 12 muffins.

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½ cup whole milk 1 cup raisins ¼ cup finely chopped chives ½ cup chopped hickory smoked bacon (about 4 slices)

CRANBERRY PEAR SCONES My mom was always an avid consumer of scones until we were diagnosed with celiac and then, like a plethora of other beloved foods, they disappeared, literally over night, from our repertoire. Well, after years of torture (think walking past bakeries and not being able to buy a single thing, let alone your beloved scones) I devised this recipe, the word ‘scone’ was allowed yet again to be uttered in our presence. Wanting to really knock my mom’s socks off, I went ahead and filled them with some of my mom’s favorite dried fruit, pears and cranberries, for a tart alternative to the customary currents.

CRANBERRY PEAR SCONES INGREDIENTS

Preheat oven to 400°F and liberally butter a cookie sheet with unsalted butter and set aside.

8 tablespoons (1 stick) unsalted butter, diced

In a measuring cup, pour the buttermilk over the powdered gelatin and allow to soften for at least 10 minutes. Using a small whisk, stir the gelatin in the buttermilk to prevent any clumping.

1 cup sorghum flour 1 cup cornstarch ¾ cup tapioca flour 2 teaspoons baking powder ½ teaspoon baking soda 2 teaspoons guar gum ½ + 1/8 teaspoon kosher salt 1/3 cup granulated sugar 1 teaspoon powdered gelatin 1 ½ cups buttermilk 4 slices dried pears, diced 1 cup dried cranberries zest of 1 medium lemon 2 tablespoons unsalted butter, melted sanding sugar for topping

In a large bowl, combine all dry ingredients and whisk until evenly distributed. Add the diced butter and, using a pastry cutter, cut into the dry ingredients until the butter resembles a cache of small pearls. Zest the lemon right over the dough and then toss in the dried pears and cranberries. Pour the buttermilk/gelatin mixture over the dry ingredients and stir until the dough is a sticky, tacky ball. Dust your clean counter top with additional glutenous rice flour, turn the dough out onto your work surface and dust the top of the until it is no longer tacky to the touch; knead the dough until it is no longer sticky, about three turns. Shape your dough into a rectangle, about one foot long, 5 inches wide and 2 inches thick. Coat the top of your dough with the melted butter and then sprinkle with the sanding sugar. Cut your rectangle into 9 triangles and then transfer the scones to your prepared baking sheet. You can also cut the dough into rounds if you prefer. Bake for 20 minutes at 400ºF, rotating your pan after 15 minutes of baking. The scones should have minimal additional color. Serve immediately. Makes 9 Scones.

A NOTE ON CUTTING YOUR PASTRY

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CLASSIC CHOCOLATE CAKE Oh to dream. My all time favorite cake is the classic chocolate. A dense moist cake with a rich buttery icing and a tall glass of ice cold milk is my greatest weakness and as such, I barred no expense while formulating this recipe. I tried every possible cocoa powder I could get my chocolate crazed hands on and found Scharffen Berger to be the best.

CLASSIC CHOCOLATE CAKE INGREDIENTS Cake

Preheat oven to 350°F and butter and line two 8” round cake pans with parchment paper, set aside.

½ cup sorghum flour

Pour all the dry ingredients into the bowl of your stand-up mixer with the paddle attachment and gently combine by turning the mixer on it’s lowest setting. Once everything looks evenly distributed, add the diced butter and continue to mix on low for three minutes. You should no longer be able to see any large lumps of butter and the dry ingredients should look like damp sand.

1 cup cornstarch 1 ¼ cup tapioca flour 2 ½ teaspoons baking powder ½ teaspoon guar gum ½ teaspoon kosher salt ⅔ cup unsweetened, natural cocoa powder 1 ⅓ cup granulated sugar 2 sticks organic unsalted butter, diced 4 large eggs 1 cup safflower oil

Add the eggs, safflower oil, buttermilk and vanilla extract. Mix on medium high until the batter is fluffy and smooth. Evenly divide the batter between your two pans and bake at 350°F for 30 minutes. The cakes are done when the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool all the way through. While waiting for the cake to cool, make your icing.

In a double boiler, melt your chocolate chips over a medium-low flame to prevent from scorching the chocolate. Once the chocolate has melted, remove from the heat and allow to cool until room temperature when touched with your finger. In a food processor, pour in all the ingredients except the melted chocolate and pulse multiple times until smooth. Over-mixing can result in too much friction, causing the butter to melt. When the chocolate has cooled, add to the icing and pulse several more times until the icing is uniform in color (i.e. no swirling). Your icing is now ready for use. To ice your cake, first inspect your cake rounds. If they are uneven, make the proper cuts to level them using a serrated knife. I’ve found that placing your cake rounds on a rotating cake stand garners the best results. Once you have trimmed both cake rounds, slice each round in half so you have four layers.

1 cup organic buttermilk

Ice the cake to your liking and leave in a cool place until ready to serve. Avoid direct sunlight as the icing will melt.

1 tablespoon pure vanilla extract

Makes about 4 ½ cups icing; more than enough to ice your entire cake.

Icing

Serves 6–8 depending on the size of the slice.

3 sticks unsalted butter, softened (still has surface resistance when gently pressed)

Refrigerate for up to a few days after initial serving.

1 ⅓ cup confectioner’s sugar 1 cup unsweetened, natural cocoa powder 1 cup light corn syrup 1 ½ teaspoons vanilla extract 8 oz. Guittard milk chocolate chips, melted

BLUEBERRY POMEGRANATE TARTLETS These little tartlets are breathtakingly beautiful, sinfully flavorful and the crust is buttery, flaky and light. They are the perfect passers for cocktail parties, baby showers and just about any special occasion you can think of. Colorful in appearance and even brighter in the mouth, they are well worth the labor to produce.

INGREDIENTS

BLUEBERRY POMEGRANATE TARTLETS

1 batch pate sucree 1 batch vanilla pastry cream 1 cup fresh blueberries 1 fresh pomegranate, seeds removed

Pate Sucree (Sweet Short Pastry)

In a large bowl, mix all of your dry ingredients and whisk lightly to incorporate. Add the diced butter and using a pastry cutter, cut in the butter into the dry ingredients until only very small pellets of butter remain. Whisk the three eggs in a separate bowl and then pour into the dry ingredients. Using a flat wooden spoon, stir to combine with a dramatic scraping motion. You should have a very nice, rather sticky dough at this point. Take two plastic pastry scrappers, and turn the dough out onto the counter that you have lightly dusted with 2 tablespoons of sorghum flour and 2 tablespoons of tapioca. Knead the dough until it is as smooth as a river stone. Gently shape into a disk and wrap with cellophane. Refrigerate for at least 2 hours before rolling out the dough.

¾ cup + 2 tablespoons tapioca flour

Makes 2 12" tart shells. Wrapped in cellophane, it will keep nicely for three-four days.

¾ cup cornstarch

In the meantime, make your pastry cream.

¼ cup glutenous rice flour 6 tablespoons sorghum flour 2 knife points of kosher salt 1 ½ teaspoons guar gum 1 cup confectioner’s sugar 16 tablespoons unsalted butter, diced 3 small eggs

Vanilla Pastry Cream 2 cups whole milk 2 teaspoons pure vanilla extract, or one vanilla bean, split 6 egg yolks ½ cup + 2 tablespoons granulated sugar ⅔ teaspoon salt 2 tablespoons cornstarch

In a heavy bottomed sauce pan, bring the milk and vanilla to a very gentle boil. In the meantime, whisk the sugar and the egg yolks in a separate bowl to the ribbon and set aside. When the milk comes to a boil, immediately temper the egg yolks by pouring the hot milk into the whisked eggs, whisking all the while. Return the custard to the sauce pan and continue heating until the mixture begins to thicken. Add the cornstarch and whisk until very smooth. When the mixture is quite thick, remove from the heat and allow to cool in the pan before transferring to clean bowl to cool completely. Cover with cellophane and refrigerate until ready to use. After your dough has set for at least 2 hours, remove from the refrigerator and lightly dust your impeccably clean counter with a couple of tablespoons of tapioca flour, roll out your dough and fill your tartlet molds. Place the tartlets on a jellyroll sheet and blind bake your dough at 400°F for 5–7 minutes. The edges of the dough should be no more than a couple of shades darker than the center of the tartlets. Immediately remove from the oven and allow to cool.

CONSTRUCTION Fill each of your tartlets by piping in the pastry cream and then top each one off with two pomegranate seeds and a single blueberry. Makes 48 tartlets.