Bread: Whole Grain Goodness

NOTE: The photo avove is a classic boule. The one I made is a smaller, wholegrain version. A smaller loaf is quicker to make and more importantly (in my book at least) it has more crust per volume of bread :-) I HOPE YOU ENJOY THIS TASTY MULTIGRAIN LOAF!

EPISODE #24

I didn’t used to be a bread baker, and honestly I’m still pretty new to it, but there are few things as rewarding as a fresh whole grain loaf. In this episode, I’ll talk about a light whole grain Hot Cross Buns recipe flavored with orange zest, figs, and toasted almond and what to look for to get great results. Then I’ll share a classic boule loaf with you—the kind that has a chewy, robust crust. And you’ll learn how to get that crust without a commercial oven. 

Hot Cross Buns 2:50

Boule 8:50

Click here to listen on Apple Podcasts

SHOW NOTES:

Recipes:

1. Hot Cross Buns - If you like the flavor of buckwheat, you’ll love this recipe. It’s flavored with orange zest, figs, and toasted almonds

2. 1-Bowl Whole Grain Boule Loaf (Vegan) - This bread is currently one of my favorite bread recipes! It’s wholesome and a great place to start if you are new to whole grain baking. It’s made with teff flour which is much milder than buckwheat and an excellent addition to savory and sweet baked goods.

   Videos: To see the videos just click the recipes above. Enjoy!

Is internal temperature the best way to monitor when bread is done baking? Cook’s Illustrated says this is not the best way to tell when bread is done baking. However, for many recipes, it works. So, while it doesn’t always hold true, it’s a good first bet. However, I do have a few recipes that are exceptions. For example, my biscuit recipe requires baking for a quite a while past 200F/93C. Otherwise they taste “doughy”. The bottomline is that internal temperature will not always indicate doneness, because it depends on the recipe.

I you’d like more bread baking tips, you can check out this previous post.

You can find more information about the roll salt plays in bread baking here.

Also, if you’re interested check out my Bread Baking Basics episode. I talk about a wonderful pita bread recipe from Authentic Foods that I use all the time — including for mini pizzas!

Aran Goyoaga: Author of Cannelle et Vanille Cookbook

EPISODE #20

Aran Goyoaga is the James Beard-recognized creator of Cannelle et Vanille and her new gluten free cookbook is of the same name. Her recipes are influenced by her Basque upbringing, where food is a central part of the culture. Aran is also an outstanding food stylist and photographer. Her work has been featured in The New York Times, Food & Wine, Bon Appetit, and Vogue, among others.

Click here for a link to this episode on Apple Podcasts.

SHOW NOTES:

If you’d like to see more of Aran’s work, you can visit her website Cannelle et Vanille.

Bread Baking Basics: Brioche, Baguettes, and Pita Bread

EPISODE #19

How do you know when your bread is done proofing? How do you know when your bread is done baking? Why is salt important when you’re baking bread?We’ll explore the basics of bread making through three classic recipes: baguettes, brioche (8:35), and pita bread (15.36). Enjoy!

Apple Podcasts: https://podcasts.apple.com/us/podcast/bread-baking-basics-brioche-baguettes-and-pita-bread/id1441338206?i=1000453811446

SHOW NOTES:

Recipes:

1. Brioche - My personal favorite!

2. French Bread

3. Pita Bread - Also here is a link to an interview with award-winning author Reem Kassis. She has excellent sides and mains that go with pita bread.
   

The bread blend we use to bake beautiful brioche, baguettes, and pita bread is called Steve’s GF Bread Flour and it can be found at Authentic Foods.

Is internal temperature the best way to monitor when bread is done baking? Cook’s Illustrated says this is not the best way to tell when bread is done baking. However, for many recipes, it works. So, while it doesn’t always hold true, it’s a good first bet. However, I do have a few recipes that are exceptions. For example, my biscuit recipe requires baking for a quite a while past 200F/93C. Otherwise they taste “doughy”. The bottomline is that internal temperature will not always indicate doneness, because it depends on the recipe.

I you’d like more bread baking tips, you can check out this previous post.

You can find more information about the roll salt plays in bread baking here.

Quelcy Kogel: Author of The Gluten Free Grains Cookbook

EPISODE #18

Our guest today is Quelcy Kogel. She is a food and prop stylist, photographer, and cookbook author. Her recipes have been featured in Bon Appetit, BuzzFeed, and HuffPost Taste among others. She talks with us about her Gluten Free Grains Cookbook, which features numerous baked goods and desserts. Her professional website, Quelcy.com, like her cookbook radiates passion, skill and a dedication to the art and craft of food that few possess.


Click here for a link to this episode on Apple Podcasts.

SHOW NOTES:

I’d like to extend a huge thank you to Quelcy for being a guest on the show! You can learn more about her on her blog, With the Grains, where she shares her recipes and writing.

Recipes:

1. Quelcy’s Fried Pancake Horns recipe (photo below, it’s the one that looks like empanadas)

2. A classic fudgy Brownies Recipe I posted a while ago (features teff flour)
   
   
   

How to Reduce Food Waste

• Here’s a tip on how to reduce food waste. I compost during the warmer months but something I’ve started doing is saving old vegetables, ends, and peels and then steaming them for my dogs (dogs are omnivores so they need vegetables too). It helps make them healthier and reduces food waste. Although there are a few items that are poisonous to dogs so watch out for those (like grapes, walnuts, or onions to name a few).

• Another option is to compost during the warmer months (or compost indoors year round using vermiculture or an electric composter if you have renewable energy)
  
  
  

Irradiation

There are two criticisms of irradiation. One is that along with destroying harmful microorganisms it also destroys ones that are good for us. The second, and perhaps more important criticism, is that irradiation does not fix the core problem. Food often becomes contaminated because the growing methods or processing plants aren’t up to par. Some people fear that food processing plants use irradiation as a crutch rather than ensuring that facilities (or growing methods for that matter) have processes in place to ensure minimal risk of food borne illness.

As of 2018, here is a list of the foods that the FDA allows to be irradiated:

Beef and Pork
Crustaceans (e.g., lobster, shrimp, and crab)
Fresh Fruits and Vegetables
Lettuce and Spinach
Poultry
Seeds for Sprouting (e.g., for alfalfa sprouts)
Shell Eggs
Shellfish - Molluscan (e.g., oysters, clams, mussels, and scallops)
Spices and Seasonings

Vote With Your Dollar

Also, if you want to vote with your dollar as we inevitably do, and if you’re new to eating organic, here is a list of foods that are especially important to eat organic because of their high pesticide use:

The Dirty Dozen

1. Strawberries
2. Spinach
3. Kale
4. Nectarines
5. Apples
6. Grapes
7. Peaches
8. Cherries
9. Pears
10. Tomatoes
11. Celery
12. Potatoes

Reem Kassis: The Palestinian Table

EPISODE #16

Reem Kassis is best known for her cookbook, The Palestinian Table. In the book she tells stories about her childhood—growing up in Palestine and she shares some fabulous recipes. She never expected to end up cooking professionally. She left Palestine to pursue a degree in business and worked in the industry for years before she decided to take cooking to the next level, which she definitely did. Her cookbook was the Winner of the Guild of Food Writers First Book Award and a James Beard nominee for Best International Cookbook. I should note here that Reem’s cookbook is not gluten free but many recipes are naturally gluten free or can be adapted to be gluten free. I often use quinoa or millet in place of wheat grains.

Apple Podcasts: https://podcasts.apple.com/us/podcast/reem-kassis-the-palestinian-table/id1441338206?i=1000444556789

Herbs & Spices: 6:33

Taboon flatbread 10:44

Elements of good cooking 13:37

Desserts 16:59

SHOW NOTES:

Recipes:

1. 3-Ingredient Za-atar Spice Mix: a blend of sesame seeds, lemony sumac, and oregano (or substitute thyme). It makes a great topping on salads, meat, grains, eggs, etc.

2. Here is an excellent flatbread recipe for Pita Bread from Authentic Foods. It calls for their bread flour mix but that same mix also makes excellent brioche and French bread.
   
   Here are two additional Dairy Free and Gluten Free Flatbread recipes I would like to try. Honestly, most gluten free bread/flatbread recipes don’t measured up. If your’e interested, volunteer to test these! Or share your favorite flatbread recipe 🙂

   https://www.glutenfreeandmore.com/recipe/gluten-free-dairy-free-pita-bread/

   https://www.feastingonfruit.com/vegan-gluten-free-flatbread/

Socca Flatbread, Alegria & A Spectacular Muffin

EPISODE #15

In this episode we talk about an unusual but well-loved flatbread that is common in parts of France and Italy. Then I will share an awesome quickbread/muffin recipe that has almost no sugar and we will finish off with a paleo and vegan Mexican candy.

Apple Podcasts: https://podcasts.apple.com/us/podcast/socca-flatbread-alegria-a-spectacular-muffin/id1441338206?i=1000441539028

Recipes:

-Socca Flatbread or Chickpea Crepes (vegan) - coming soon

-Chocolate Coconut Walnut Bread

-Two Hikers on Horseback - Chocolate Amaranth Bars (vegan & paleo)

SHOW NOTES:

Recipes:

1. Socca Flatbread or Chickpea Crepes (vegan) - coming soon

2. Chocolate Coconut Walnut Bread

3. Two Hikers on Horseback - Chocolate Amaranth Alegría Bars (vegan & paleo)
   

I also mentioned a powder called Maca powder that I’d like to experiment with more. Many people claim that it has numerous health benefits.

Coconut Chocolate Walnut Bread (below).

Alegría - A Mexican Popped Amaranth Candy (picture below)

Alegria bars are a mexican dessert made with popped amaranth (paleo)