Monthly Archives: April 2014

Amazing country loaf bread

Although I do usually stay clear of gluten, occasionally, I like to make it for my family. There’s something very satisfying about watching yeast grow and turn into a beautiful loaf of bread. I originally found this recipe through the tartine bakery in Sanfrancisco but modified to make it with more wholewheat. Although this bread does take all day to make, I find if you’re tinkering around the house, you can manage this without seeming to be a lot of work. This bread has next to no kneeding apart from 4 turns to increase the gluten activity. If you have an hour to stick near the kitchen, you can go out for 4-5 hours and come back later to bake. This is truly the most lovely bread and seems to work every time in my large creuset. With the lid on , the creuset pot simulates a convention oven and creates a loaf that is golden and crunchy on the outside and bubbled and fluffy with a slightly sour flavour on the inside. This recipe makes 2 very very large loaves.



To make it easy on myself, I make a starter before I go to bed. I simply mix up the 21/2 cups wholewheat flour. Let proof yeast and warm water with sugar and add to the flour. I use my hands to get as much yeast into the bread as possible and mix it up until it’s a nice well mixed paste. I cover it with a bag overnight and by morning, my starter is puffy and ready to go. In the morning, I add the 5 1/2 cups warm water to the starter and slowly break it up between my fingers trying to get it as broken up as possible. Then I add the liquid starter to my dough with the additional 4 cups of warm water and continue to mix through my fingers until the dough is nice and wet.



I then let the dough rest 30 minutes and then add the 5 TBLS of salt that has been dissolving in a quarter cup of warm water and pour that into the dough and mix it in through my fingers until it is thoroughly mixed. Then over the course of 1 hour, I simply set the timer for every 20 minutes and turn the dough over on itself 4 turns to activate the gluten. You know it’s working as the dough becomes more mixed and more elastic each time you turn it. Once you’ve done it the 3rd time, you cover the dough and let in rise on the counter for 4 hours.



After the fourth or fifth hour, your dough should have doubled in size and you can now dump it on the floured counter and cut it in half.


You can let the dough rest for 20 minutes and then turn it over on itself 4 times and then put each ball into a rice floured tea towelled bowl. I like to cover the tops of the loaves with saran wrap so they don’t dry out.


Fours later, you should have nicely risen loaves ready to bake. At this point, you should already have your creuset preheated in the oven at 475 degrees. The tricky part is pulling out the hot creuset pot, removing the lid and dumping the dough over into the pot so it is relatively centered. You then put on the lid and let it bake for at least 35 minutes or until the bread to nicely browned on top. Once removed from the oven, you can dump onto a rack and put in the next loaf. I can’t fit 2 large creusets in the oven at once.

countryloaf4It really is a beautiful thing seeing such a huge lovely loaf come out of the oven. Once cooled, I usually cut this into quarters and freeze so it’s fresh when I need a great piece of toast. I hope you enjoy your labours of love.

Amazing country loaf bread
Prep time
Cook time
Total time
Recipe type: Country loaf bread
Serves: 2 large loaves
  • starter:
  • 21/2 cups wholewheat flour
  • 2 cups warm water
  • ¼ tsp yeast
  • 1 TBLS sugar
  • 71/2 cups wholewheat flour
  • 71/2 cups white flour
  • 5 TBLS kosher rock salt
  • 4 additional cups warm water as needed
  1. To make starter, mix 21/2 cups flour and 2 cups proofed yeast.
  2. Mix well with your hands until very wet and cover loosely overnight
  3. Next morning , measure out 15 cups of flour
  4. Add 51/2 cups of warm water to starter and break up the mix
  5. Add liquid starter to flour with an additional 4 cups of warm water
  6. Mix dough well with your hands until dough is well mixed and wet
  7. Leave mix for 30 minutes to rest
  8. Add 5 TBLS kosher salt to ¼ cup of warm water to dry and dissolve
  9. Add salt to dough and mix in thoroughly with your hands
  10. Leave dough loosely covered for 4-5 hours
  11. Once doubled in size, dump out dough onto floured surface and cut in half
  12. Turn each dough loaf over itself 4 times and place in rice flour tea toweled bowls
  13. Let loaves rise an additional 4 hours until doubled in sized
  14. Put large 12 quart creuset with lid in the oven and preheat oven to 475 degrees
  15. Remove lid and dump loaf into hot pot
  16. Slash loaf and return lid
  17. Bake for 35 minutes until golden brown and sounds hollow when you knock it.



Gluten free carrot muffins.

My son loves muffins when he comes home from school so I came up with this healthy gluten free version that is low in fat and delicious and moist.

Gluten free carrot muffins.
Prep time
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Total time
Recipe type: Breakfast snack
Cuisine: gluten free baking
Serves: 4
  • 1 cup brown rice flour
  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ salt
  • 2 TBLS ground flax seed (mix with 4 TBLS warm water)
  • ½ cup sliver almonds or mixed walnuts(optional)
  • ½ brown sugar
  • ¼ apple sauce
  • ¾ cup orange juice
  • 1 egg
  • 1tsp cinnamon
  • 1 tsp allspice
  • 2 cups shredded carrots
  • ¼ cup dark chocolate chips or raisins (optional but my son won't eat them unless they have chocolate chips.
  • ¼ cup coconut oil or olive oil
  1. Beat the egg
  2. Add melted oil and sugar and orange juice and mix with the blender
  3. Mix together dry ingredients
  4. Add liquids to dry ingredients and mix quickly
  5. Gently stir in grated carrots and add nuts and chocolate chips
  6. Spoon into coconut oiled or pam sprayed muffin tins
  7. Fill almost to the top to make 12 regular size muffins or 36 mini muffins
  8. Bake for 25 minutes at 350 degrees.



Gluten free crepes

Gluten free crepes
Prep time
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Total time
Recipe type: Gluten free crepes
Cuisine: breakfast
Serves: 8
  • ½ cup brown rice flour
  • ½ cup tapioca flour
  • 2 eggs
  • 1 cup milk or almond milk
  • 1 TBLS
  • 1 tsp vanilla
  1. Put all the ingredients together in a bowl and whisk until smooth.
  2. Heat non stick frying pan and add a little coconut oil just before adding crepe
  3. Use soup ladle for the crepe mixture and pour into pan tilting it around as you go to get it as thin as possible.
  4. Flip and cook the other side and continue

I used to love eating crepes until I got off wheat. I decided to create this gluten free version which is surprisingly similar. The tapioca flour is light enough that the crepes have an excellent texture. I like to add yogurt and blueberries when  homemade jam to the middles and roll up and drizzle with maple syrup. My son loves these!