Monday, March 8, 2010
practicing for my gfree domestic goddess test
First, I must say I had no idea that so many of my friends are blog nazis. You don't capitalize words at the beginning of the sentence! You don't consistently capitalize actual famous places/things! You have run on sentences! You don't blog everyday! Huh. So, in the future I will endeavor to write in the proper English style, and update more often, but don't hold your collective breath for everyday. Personally, I thought I did well to figure out how to insert links into my blog. At any rate, onto the food! Nigella Lawson has this amazing blackberry galette with a cornmeal crust in her How to Be a Domestic Goddess cookbook. I had tried a few times to redo this recipe for Leslie, but I wasn't entirely happy with the results. I then stumbled across Cybele Pascal's The Allergen-Free Baker's Handbook, which is marvelous! She has a raspberry galette recipe with cornmeal pate brisee! And she ingeniously uses a 'soured' rice milk, even though there is no baking soda in the recipe. Of course, I fiddled with her recipe as well; I prefer more crunch in my crust, so I added 1/4c of coarse ground cornmeal and upped the amount of fine cornmeal, at the same time reducing the amount of gfree flour mix. The result? The picture is of the last piece, because as soon as it was cool enough to eat, it was devoured. You will notice it has blueberries and strawberries- I buy fruit on sale, and raspberries were 5$ for half a pint?!? Yeah, no. Buy one get one free fruit rules the recipe. Leslie says thumbs up!
This is also featured on Go Ahead, Honey! It's gluten free!
Cornmeal Pate Brisee
1/3c Rice Milk (or milk of your choice)
2 tsp freshly squeezed lemon juice
1c gluten free flour mix (I used Bob's Red Mills)
3/4c finely ground cornmeal
1/4c coarsely ground cornmeal
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/3c granulated sugar
1/2c dairy free, soy free vegetable shortening (I like Spectrum)
1 tablespoon ice water, if necessary
4c fresh or frozen berries (raspberries, blueberries, etc)
4 tablespoons evaporated cane juice
2 teaspoons freshly squeezed lemon juice
2 tablespoons gluten free flour mix, or arrowroot
1 tablespoon rice milk, for brushing the crust.
Combine rice milk with lemon juice and set aside for 30 minutes.
Preheat oven to 375 degreesF.
Meanwhile, in bowl of a stand mixer fitted with a paddle attachment, mix together the flour mix, cornmeals, xanthan gum, and salt. Add the sugar, mixing for a few seconds until combined. Add the shortening, mixing on medium speed until you have a coarse meal that holds together when squeezed, about 1 minute.
Slowly add 'soured' rice milk and mix on low speed until the dough begins to ball in the center, about 1 minute. If seems too dry and not coming together, add the tablespoon of ice water.
Turn dough out onto parchment paper. Mold into a circular, vaguely flat disc, pinching together the edges. Top with another sheet of parchment paper. Now roll out dough into a 13 inch circle. (you don't have to top with 2nd piece of parchment, but be forewarned, it is a sticky, delicate dough) Use your fingers to even out edges if they are too jagged for your taste. This is a free form tart, so it doesn't have to be a perfect circle, with perfect edges. Transfer dough, parchment paper and all to a rimmed baking sheet. Easy to transfer to oven and if berry juice leaks, it won't leak onto your oven floor.
Now, the filling! Combine berries, 4 tablespoons of evaporated cane juice, lemon juice, and flour mix. Toss gently to distribute the flour evenly.
Arrange berries in the center of the dough, leaving a 2 inch border. Fold the edges of the dough toward the center, pressing gently to seal. The dough will only partially cover the fruit; the center should be a circle of glistening berries. Seal any cracks by pinching crust with fingers.
Using a pastry brush, brush the rice milk over the dough. You can also sprinkle a tablespoon or so of sugar over the whole business, if you want. I just brush the rice milk over; it helps seal the dough and gives it a nice sheen when done.
Bake for 30 minutes in the center of oven. Then rotate the baking sheet, decrease the heat to 350 degreesF and bake for 25 minutes longer, or until crust is golden, and all is smelling delicious. Transfer baking sheet to cooling rack and let come to room temperature before serving, 15-20 minutes. We had this with coconut bliss ice cream on top. YUM! Serves 8. Or 6 dessert hogs.