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Simona19

Only For Advanced Bakers!

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Only for advanced bakers!!!

Yesterday I made cake- rolls from French bread & pizza mix (Gluten free pantry- green box).

They were delicious!

Here it is:

Direction:

1 entire box of French Bread & Pizza mix

1 ¾ cups warm water

1 tbsp cider vinegar

2 Tbsp. of granulated sugar

½ tsp. salt

1/3 cup vegetable or canola oil

2 eggs

1/3 cup powdered sugar

Feeling

6 Golden delicious, or Granny smith apples

Granulated sugar for apples - amount depends on the sweetness of apples. I used 2/3 cup twice.

Cinnamon

1-2 small boxes of Raisins (optional)

Oil for working with dough.

Add yeast and granulated sugar to warm water. Let it rice, about 15-20 minutes.

Beat with stand mixer all wet ingredients for about 3 minutes. Just mix them together.

Add all dry ingredients, ACCEPT POVDERED SUGAR.

If dough will appear dry, add warm water 1 Tbsp. at a time, until dough is smooth. The size of eggs will effect the moister of dough. I used extra large eggs.

After everything was mixed, I added powdered sugar and mixed in the dough with spatula only.

Let dough rice for about 40-50 minutes in a warm place and in meantime peel the apples and shred them on the same side of shredder w here you shred mozzarella cheese for pizza.

After dough is ready, mix it with spatula again and divide in half.

Cut one peace of waxed paper - foot and half and put it on smooth surface, or big cutting board.

Spread over waxed paper about 3 Tbsp. of oil with your hands. Put 1 half of dough in the middle of waxed paper, oil your hands very good- the same way as you use lotion. Spread the dough evenly with your hands over the oiled waxed paper. Make the square 10 x12 inches. When you need, use more oil over your hands because dough is sticky and oil will help you to work easy with the dough.

Put shredded apples in to colander and squeeze them. Take the extra juice from them out. You can drink the juice because it’s fresh, save it for cooking - add to meat instead water, or just dump it.

Spread squeezed apples over dough . Leave ½ inch of dough uncovered on the side of dough by you and on sides and 1 1/2 inch on the opposite side. Spread about 1 Tbsp. of cinnamon and 2/3 cup (less or more) of granulated sugar over apples.

Preheat oven to 355F.

Prepare your pan. I used 13x9 Pyrex pan. Spray with non-stick spray.

Now the hard part: With the help of waxed paper roll the dough length wide. With the every inch take off the waxed paper . If the dough don’t want to get off, scrape it very slowly with spoon, or oiled hands.

Finish with the all dough rolled over, but keep the last part 1/3 or ½ of waxed paper on the dough.

Take the rolled dough with the help of waxed paper and place it on the one side of pan. Now take the last part of waxed paper of. Again, use spoon or oil to do that. Don’t worry about the appearance. Oil your hands very good and smooth the surface of the dough with your hands. Use oil how much you need, it will not effect the cake. Repeat everything with the second half of dough. I added 1 small box of Raisins on top of apples before I rolled the dough. You can add them in every roll, or just not use them at all.

Bake the cake for 45 minutes. Take it out and spread with mixed egg, return it back in the oven and bake another 15 minutes. Together l hour.

Let it cool down and enjoy!!! It tastes like the real thing!!!

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Mmmmm....looks yummy. I would use my own blend rather than a mix but I love to experiment! Not everyone does. The array of things one can make using a bread blend is staggering.

I'm working on recipes for authentic apple streudel using gluten-free pastry.

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Mmmmm....looks yummy. I would use my own blend rather than a mix but I love to experiment! Not everyone does. The array of things one can make using a bread blend is staggering.

I'm working on recipes for authentic apple streudel using gluten-free pastry.

In my opinion you can use any similar store brought bread mix or your own mix, just use lot of oil when handling the dough.

I thing I have somewhere recepy for the streudel. I will look for it and post it later.

With the same dough you can make steamed fruit balls covered with chocolate, poppy seeds, walnuts or farmer cheese. I will post the recepy for that very soon. I just need to find time to right it down.

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As you know, cakes, cookies, brownies and quick breads are so easy to convert. Yeast breads of course are a bit more challenging. But the more difficult and the more lengthy the list of ingredients the better to me. I love the challenge! My current gluten-free projects include:

- bagels

- English muffins

- croissants

- various breads, of course

- tortilla shells

- various pastries

- pizza crust

- croquembouche

- fresh pasta

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As you know, cakes, cookies, brownies and quick breads are so easy to convert. Yeast breads of course are a bit more challenging. But the more difficult and the more lengthy the list of ingredients the better to me. I love the challenge! My current gluten-free projects include:

- bagels

- English muffins

- croissants

- various breads, of course

- tortilla shells

- various pastries

- pizza crust

- croquembouche

- fresh pasta

Are croquembouche made from puffed pastry? I have the recepy for that and also for puffed tubes stuffed with butter (egg yolk) cream or egg white cream, but you need special small tubes that you roll the dough around them. I'm planing to buy them and make this fancy pastry. Check them here: http://varecha.pravda.sk/recepty/samrony-celiaticke-fotorecept/8711-recept.html

This page is in different language, but you can see the direction very clearly.

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Are croquembouche made from puffed pastry? I have the recepy for that and also for puffed tubes stuffed with butter (egg yolk) cream or egg white cream, but you need special small tubes that you roll the dough around them. I'm planing to buy them and make this fancy pastry. Check them here: http://varecha.pravda.sk/recepty/samrony-celiaticke-fotorecept/8711-recept.html

This page is in different language, but you can see the direction very clearly.

Know what's interesting? I can actually read some of that - we have a house in Croatia and go there twice a year. My picture is of the Pula theatre. (Our house is in Itria.) We are going to move there.

I know there are some differences in the languages but many similarities. How cool! I have not made that recipe in particular but have made some similar.

Croquembouche is made with choux pastry (profiterole or cream puff). Then you stack them and drizzle with spun sugar. Incredibly beautiful.

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What area in Slovakia do you live? What a stunning, beautiful country.

Thanks so much for this website - I have saved it as I am always looking for authentic gluten-free cooking/baking sites. :D

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Know what's interesting? I can actually read some of that - we have a house in Croatia and go there twice a year. I know there are some differences but many similarities. How cool! I have not made that recipe in particular but have made some similar.

Croquembouche is made with choux pastry (profiterole or cream puff). Then you stack them and drizzle with spun sugar. Incredibly beautiful.

That page is in Slovak language. It's in middle of Europe, under Poland, next to Cezch republic on left (part of my country Cezchoslovakia 18 years ago), on top of Austria and Hungaria and on right next to Ukraina. Slovakia is country where I was born.

Our languages are similar. I can also read some words from others countries around me, but to speak there language, I can't. It looks like everybody had mingled long time ago together at one point,. :lol::lol:

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That page is in Slovak language. It's in middle of Europe, under Poland, next to Cezch republic on left (part of my country Cezchoslovakia 18 years ago), on top of Austria and Hungaria and on right next to Ukraina. Slovakia is country where I was born.

Our languages are similar. I can also read some words from others countries around me, but to speak there language, I can't. It looks like everybody had mingled long time ago together at one point,. :lol::lol:

Yes - I have been there! We've been to the Czech Republic, Germany, Slovenia, BiH, and Austria but have yet to visit Hungary and Poland (which is high on our list). We just got back from Croatia at the end of May and last night just booked flights there for three weeks in October. We cannot get enough!!

How did you learn such great English? In school?

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Yes - I have been there! We've been to the Czech Republic, Germany, Slovenia, BiH, and Austria but have yet to visit Hungary and Poland (which is high on our list). We just got back from Croatia at the end of May and last night just booked flights there for three weeks in October. We cannot get enough!!

How did you learn such great English? In school?

My English? Hm... I came to the USA 10 years ago and I didn't knew one zip from English. I was even afraid to say "HI" to people. I started to watch TV very loud. I had Germen language in school for 6 years, and as we know, they also have many similar words. I learned to talk in half of year. I actually understood more than I was able to speak. I didn't speak correctly, or in right tense, but people understood me.

After 6 year in America I went to high school and attended ESL class. I wanted to learn how to write. I was there for three years and now? One day I would like to go to college. This forum is helping me with my writhing.

I lived on the opposite end of Prague, very close to Ukraine. The town

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My English? Hm... I came to the USA 10 years ago and I didn't knew one zip from English. I was even afraid to say "HI" to people. I started to watch TV very loud. I had Germen language in school for 6 years, and as we know, they also have many similar words. I learned to talk in half of year. I actually understood more than I was able to speak. I didn't speak correctly, or in right tense, but people understood me.

After 6 year in America I went to high school and attended ESL class. I wanted to learn how to write. I was there for three years and now? One day I would like to go to college. This forum is helping me with my writhing.

I lived on the opposite end of Prague, very close to Ukraine. The town

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Simona 19

Wow, this is what I've been searching for! Forever... BUt I have no idea how to read any Slovak...could you post it in English since you understand Slovak? I would be ever so grateful...

thanks

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Simona 19

Wow, this is what I've been searching for! Forever... BUt I have no idea how to read any Slovak...could you post it in English since you understand Slovak? I would be ever so grateful...

thanks

You can use Google Translate - it's what I use whenever I need to translate languages.

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Simona 19

Wow, this is what I've been searching for! Forever... BUt I have no idea how to read any Slovak...could you post it in English since you understand Slovak? I would be ever so grateful...

thanks

I will find some time and translate it very soon. This is my next project. I found place to buy tubes for it. You need to search for large Cannoli tubes. My grandmother always made them on every major holidays, even today.

We have many recipes for special pastry. I was in shock that I got celiac disease and I'm not able to make them, but little by little I'm converting them with success.

Here are some samples. Ach...

352hr1l.jpg

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Simona 19

Thanks so much. Besides using the metals rods you can also use wooden drowel rods. They come in a very long stick. I cut them to the correct size & cover each one in foil... Works like a charm & last forever & much cheaper than buying the metal ones. I have12 dozen wooden ones that may have cost me ten bucks years ago....

The pics;look yummy... Too bad all this stuff goes straight from my lips to my hips!!!

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WOW! Your pics look great!

Love2travel: I made croissants a couple of weeks ago. They were surprisingly good. Not as light and fluffy as they should have been, but pretty good for a first shot. I went back and modified a bit, so as soon as I get some time, I'm going to try them again. :lol:

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WOW! Your pics look great!

Love2travel: I made croissants a couple of weeks ago. They were surprisingly good. Not as light and fluffy as they should have been, but pretty good for a first shot. I went back and modified a bit, so as soon as I get some time, I'm going to try them again. :lol:

Simona, WOW! I am salivating here...that is beautiful.

Lizard - which croissant recipe did you make? I have such a hankering for the proper flaky buttery crumb. What did you modify? I'm a curious sort! :P

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Lizard - which croissant recipe did you make? I have such a hankering for the proper flaky buttery crumb. What did you modify? I'm a curious sort! :P

I took SweetTartelette's (blogger) recipe for gluten-free puff pastry and then combined and modified it to work with a traditional croissant recipe. I cut way back on the butter because I have found that a lot of gluten-free recipes need less butter than their gluteny counterparts. But I did find that I needed to up the butter and cut back on the gum. But it gave me a starting point. I may even try a mix of guar/xanthan instead of just one.

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I took SweetTartelette's (blogger) recipe for gluten-free puff pastry and then combined and modified it to work with a traditional croissant recipe. I cut way back on the butter because I have found that a lot of gluten-free recipes need less butter than their gluteny counterparts. But I did find that I needed to up the butter and cut back on the gum. But it gave me a starting point. I may even try a mix of guar/xanthan instead of just one.

I haven't tried that recipe yet. I know what you mean about gluten-free recipes needing less butter than what is called for. Have you ever tried adding some unflavored gelatin and/or psyllium fibre husks to your baked goods? I quite like the results. The guar/xanthan combo is one I frequently use, too. I'm not doing any baking until Wednesday night because I get weighed at the dietitian's office Wednesday afternoon! Then I am making bagels after my appointment. :P

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