27 February 2014

Glutenfritt Brød, Gluten-Free Bread



Hello, hello! We just got back to New York, did laundry, and had a meal at our favorite Thai restaurant. It feels amazing to be here, even though we're camping out at our friends' home. Now we're headed to Vermont for our workshops! What an adventure our lives have been lately. I can't wait to see how this weekend unfolds. And for today, a recipe I wanted to share with you...

While in Norway, we stayed in Bergen at this great little "budget" hotel (Klosterhagen). It turns out they had a particularly AMAZING breakfast each morning. Everything was local or homemade. Think several kinds of smoked trout, smoked cod, smoked herring, homemade bread, honey comb, homemade butter, 7 different kinds of homemade marmalade, homemade brown cheese, pâté, shrimp salad, herbed chicken, homemade yogurt, muesli, fresh fruit, freshly pressed green juices. Everything was so dang expensive in Norway (three times as much as NYC!) that we pretty much dreamed of that free breakfast all day!!

And, the best part: they brought out WARM, GLUTEN-FREE bread for me every morning! It may have been the best I've ever had. It was so fun for me to eat delicious bread, I can't even tell you. I had to ask the chef for the recipe and he graciously obliged. Here it is - both in English and Norwegian. I can't wait to try making my own. I'd love to hear if you give it a try. Also, do you have a favorite gluten free all purpose flour?

And, do you ever ask restaurants for recipes? I do it all the time! Have you scored any good recipes?

GLUTEN-FREE BREAD

2 BAGS OF DRY YEAST (EQUIVALENT TO 100 GRAMS OF NORMAL YEAST)

800 GRAMS OF GLUTEN FREE FLOUR

8 DECILITER LUKEWARM WATER

1 TABLESPOON SALT

2 DECILITER OLIVE OIL

SUNFLOWER KERNELS

HAZELNUTS

CRANBERRIES

PUMPKIN SEEDS

-MIX ALL THE INGREDIENTS TOGETHER. DIVIDE THE DOUGH INTO 2 PRE-BUTTERED BREAD FORMS.

-SET TO RISE.

-BAKE AT 400 DEGREES FOR ABOUT 25 MINUTES.


GLUTENFRITT BRØD

2 PS TORO GROV MELDLANDING

8 DL LUNKET VANN

2 DL OLIVENOLJE

2 PS TØRRGJÆR

1 SS SALT

HASSELNØTTER

TRANEBÆR

SOLSIKKEKJERNER

GRESSKARKJERNER

-ALLE INGREDIENSENE KJØRES SAMMEN I EN MIXER. FORDEL I 2 SMURTE

FORMER. HEVES. STEKES PÅ 200 GRADER I CA 25 MIN.

12 comments:

  1. Gluten free bread is so tricky! So exciting you found a yummy recipe! I just found this one a few days ago, and good night nurse, it's amazing. We ate a loaf in less than 24 hours! Which probably negates its health benefits, but hey! It's gluten free bread! And it's delicious! (Even my gluten eating husband couldn't resist it!)

    http://www.yammiesglutenfreedom.com/2012/11/gluten-free-honey-oat-bread.html

    I haven't found a gluten free flour I'm super fond of yet. I usually use a combo of brown rice flour and oat flour, depending on the recipe. (This one uses brown rice + tapioca flour + oat flour.)

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    Replies
    1. Thank you TONS for the extra recipe. We're going to be cooking a lot in Ecuador and basically making everything from scratch (we're even taking our Vitamix to grind our own flours) so this recipe will come in handy. It's nice to have variety.

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  2. Can we have a soup + bread making feast when you get back from VT?!

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    Replies
    1. YESSSS!!!! Miss you guys like crazy!!!!

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  3. Yum! We lived in Stavanger, Norway 25 years ago and the Norwegian breakfast was difficult for me to enjoy at first, but you made my mouth water from your description. There's a jar of pickled herring from Ikea in the fridge and I'm going to have some on a cracker and dream about a return visit to Norway, which is the most beautiful place ever. You probably didn't go at the best time of year, but Bergen on a sunny day (so rare that they are treasured) is a picture of heaven.

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    Replies
    1. I'm so glad you wrote. This comment made me happy. :)

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  4. Have you tried the cup4cup flour?I bought a bag but have not tried it yet. Heard only good things about it so far. We're new at this, just found out that we have 3 Celiac people under our roof. Life is getting slowly better for our family on the GF diet.
    What are the proportions for the sunflower, cranberries and nuts? cCan we bypass it altogether?

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    Replies
    1. I haven't heard of cup4cup, but thanks for mentioning it.
      And wow, 3 celiacs! What a major change for you guys.
      As for the proportions of the nuts/seeds/cranberry - I would say to just eye and add according to preference (or not at all). Though to me, these are what made the bread so hearty and delicious and also, it looked so pretty, all sliced up. I would say that for two loaves, this chef probably added about 1/4 cup to 1/2 cup of each item.

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    2. Thanks! After we finally figured out what was wrong with one of our son, everyone got tested per doctor's recommendation and my husband and other son also have it. My husband is 'asymptomatic', I had a suspicion for second son because he was following the same pattern of mysterious illnesses as his older brother. We're adjusting well though. My husband is a bit bummed about his specialty beers( has not found good replacement yet).

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  5. I need to go out and get me some metric measuring utensils! I won't even get started on how much I wish America used the metric system.

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  6. Taking the time to make gluten-free bread at home does mean that you do love your family a lot. I am really excited to try out your recipe as I have been experimenting with a gluten-free energy bar product and I am hoping to come-up with something amazing using your recipe and this product. It is because this product is made by Nouri, one of the buy one give one brands which give one meal for one child for every product you buy and I am really hoping to keep my family healthy and to keep helping others as well.

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  7. I just taste-tested this and it's a winner!! :) I'll be honest, I wasn't sure how this was going to turn out! Gluten-free anything can be tricky!

    Here's what I did (I cut the original recipe in half):
    3 1/4 cups Bob's Red Mill GF All Purpose Flour
    1 bag dry yeast
    1.6 Cups lukewarm water
    1/2 TB salt
    2 TB olive oil
    And then I threw in pecan pieces, raisins, and chia seeds (just what I had on hand)

    I let it sit to rise for about an hour, but honestly I'm not sure if it rose at all. Then I baked at 400 for 20 minutes.

    It's a pretty dense bread (maybe an error on my part?). I topped it with some peanut butter and local honey and it was delicious! I love that there are only a few ingredients and it's so simple to make. Thank you for the recipe!

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