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The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time. This is the only GF baking guide you will need. The science is fully explained, the techniques are very detailed with pictures, and easy to understand. You will need to buy a few tools, and a few very interesting ingredients. Do it. For the flakiest results, do a total of 4-6 letter folds (the more folds you do, the greater the flakiness). If the dough becomes too soft (and the butter pieces in the dough too warm) to handle, chill it in the fridge for 15-30 minutes before proceeding. After the final letter fold, chill the dough in the fridge for another 30 minutes.
A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this." -- Publishers WeeklyYou see, because you’re keeping all the ingredients cold and the butter pieces relatively large, the dough is initially (quite unsuccessfully) kept together only by the added water. This is why it will look very dry and crumbly at first. After 20+ years of GF baking, I finally have recipes that not only work, but taste like the real thing or better. Being able to make bread as good as sourdough at Fisherman's What? Put a fork in me, I'm done! If you’re using a filling that is very wet (like pumpkin pie) – in that case, you should bake it only partially until it’s light golden brown. Blind baking in this case prevents a soggy bottom on your pie. Transfer it into the pie dish and make sure that the pie crust is snug against the bottom and sides of the dish.
Couldn’t possibly guess that it’s gluten free! I know I’m repeating this constantly when it comes to my gluten free recipes, but you truly can’t tell that this pie crust is gluten free. In fact, I’d go even further and say that it’s BETTER than a wheat-based pie crust because you don’t need to worry about developing the gluten, so the pie crust comes out of the oven more tender and crisper than the gluten-containing counterpart. Wow, you will not need another Gluten Free cookbook on your shelves, besides Katarina's 'Baked to Perfection'. With mouthwatering photography, that makes your tummy rumble at the sight of it. you just know you are just going to experiment. There are two main aspects of this recipe that make the pie crust extra flaky: keeping the butter pieces large and lamination. Squish each butter cube between your finders to essentially form small “sheets” of butter. This will make the final pie crust extra flaky. Once you’ve squished all the butter pieces, toss them again with the flour to ensure that they’re evenly distributed.This cookery book provides recipes that gluten free but are also decedent and indulgent. If you want a healthy gluten free baking book or one that includes naturally gluten free recipes, then this is not the one for you! When you make the pie dough, likelihood is that it will feel very dry – counterintuitively so. You’ll definitely be tempted to add more water. But resist that temptation!! Adding more water will make your baked pie crust tough, whereas we’re trying to achieve perfectly crisp, tender perfection. But as you knead, the heat of your hands will melt small portions of the butter, which helps bring the dough together. And yes, this might take as long as 5 minutes. Trust in the process. You’ll get the most perfect flaky pie crust out of it. Laminating the pie dough for extra flakiness Once your pie dough has chilled and feels firm but not hard to the touch, it’s time for the next step: lamination. The process is similar to that for making croissants or puff pastry, and the idea behind it is the same: by folding the dough several times, you’re creating more butter-dough layers, which ultimately results in a flakier pie crust.
By keeping the ingredients and the pie dough as cold as possible at every step of the process, you’re ensuring that the butter pieces keep intact and don’t melt while you’re making and handling the dough. Each recipes includes preparation time, baking time, serving sizes, how long it can be stored for (if you haven't scoffed it all down!)., ingredients in metric and a colour photograph. There is no oven temperature in Fahrenheit nor the gas mark within the recipe instructions though there is a conversion table at the rear of the book. Some of the recipes use a stand mixer and others are done by hand. We only use the best ingredients for the goods that we make. Everything that we obtain is fresh. You’ll be able to taste the difference. I went an extra cup of cheese (I used about 1/3 mexican blend and 2/3 mild cheddar….3 cups in each pan….6 total) I also mixed about a 1/3 of the cheese into the burger with the sauce and used the remaining 2/3 on top.
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The author is a chemist, and her years of experimenting paid off. She discovered all kinds of ways to make GF bread act like gluten. It's science, b*%ch! The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every single time. Do you know what it's like to not be able to enjoy something as simple as a great loaf of fresh bread? Then, 20 years later to finally experience it is priceless! And then: bake! I like to bake (and blind bake) my pies at 390ºF (200ºC), as it gives the best results in terms of flakiness and caramelisation. And because I’m a huge science nerd (with a PhD in Inorganic Chemistry, that’s rather to be expected!), I’ve also included simple scientific explanations for WHY the recipes actually work. I find the science of baking, and especially gluten free baking, endlessly fascinating – and I hope you’ll love those sciency tidbits as much as I loved writing (and illustrating) them.
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