Gluten Free Turkish Bread (Pide)

I bet you have been looking at this picture thinking “that is gluten-free???”… Yes, indeed, it looks rather miraculous and I would love to take full credit for this creation, but the truth is, this impeccable result is the combination of a specialty Gluten Free flour designed for bread baking and a few old tricks of mine. If you are familiar with my gluten free bread recipes, this is no surprise to you, however if this is the first time we meet, I suggest you have look at THIS post and also at THIS one.

This wondrous flour (Caputo Fiore Glut, available in Australia via Basile Imports) combined with extra-virgin olive oil and buttermilk are the hidden secrets of this dough, which is well suited to create Turkish style bread, but I would not hesitate and give this a go for pizza and focaccia as well.

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Happy Gluten free baking!

INGREDIENTS, MAKES 1

500 gr Caputo Fiore Glut (or a GF flour made especially for bread baking)

7 gr of dry yeast

125 ml of water at room temperature

1 cup (250 ml) of buttermilk

2 tablespoons of extra-virgin olive oil for the dough, plus a little extra for drizzling on top

2 teaspoons of salt for the dough, plus more to sprinkle on top

sesame seeds

METHOD

1. Mix the yeast with 100 ml of water and stand for a few minutes until frothy.

2. In a large bowl mix in flour, buttermilk, oil, yeasted water. Mix well with your hands and if it feels too dry add the remaining water. When you first start mixing this type of flour, it feels very sticky and powdery at the same time. Start kneading and after a few minutes it will almost resemble wheat flour. Add salt and knead until smooth.

3. Place back into the bowl. Cover with plastic film and allow to rise for 3-4 hours in a warm spot, until doubled in size.

4. Line an oven tray with baking paper. Lift the dough out of the bowl and, using your hands, stretch it to cover the tray, so that it’s about 3 cm thick. Cover with a tea towel and let it rise for 1 hour. In the meantime, turn the oven on to 200 C

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5. Create dimples with your fingers, then drizzle with oil and season with extra salt and sesame seeds. Bake for 30-35 minutes or until golden brown.

6. Take the tray out of the oven and cool the bread onto a rack

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Enjoy!

Silvia xoxo

Did you know I have launched a brand new YouTube channel? Click here and subscribe to get all my new recipes! It’s free and easy! xxx

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here

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Silvia’s Cucina is on Facebook Twitter and Instagram

 

 

 

 

 

Gluten free Almond Crunch Amaretti (from my YouTube Channel)

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Have you subscribed to my brand new YouTube channel yet? It launched a few weeks ago and it is steadily gathering followers, which excites me greatly. I am keen to create a community of like minded food lovers I can offer brand new video recipes to. This is the LINK. Check it out and let me know your thoughts!

This recipe is the first I uploaded on the channel, hoping that a cookie that is simultaneously soft and crunchy, delicious and easy to make as well as gluten and dairy free would possibly appeal to most of you! Please watch the video for more detailed instructions and to see me at work in my actual Sydney kitchen.

Ciao Ciao! xx

Ingredients Makes 16

2-1/2 cups of ground (almond meal)

1-1/4 cup of caster sugar (extra fine sugar)

2 egg whites (from large eggs)

1 teaspoon of vanilla paste (or extract) or seeds of 1 vanilla bean

1-1/2 cups of almond flakes

1. Preheat you oven to 170 C (340 F). Line a tray with baking paper.

2. Mix ground almond and sugar in a large bowl. Add egg whites and vanilla. Mix until a sticky paste forms.

3. Place the almond flakes in a bowl. Divide the almond paste into walnut sized balls. roll each ball into the almond flakes and shape into crescents. Place on oven tray, slightly distanced apart.

4. Bake for 15-18 minutes or until golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cook completely.

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here

9781921384417.jpg

Silvia’s Cucina is on Facebook Twitter and Instagram

 

 

Cocoa Swirl Pavlova (from my YouTube channel)

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Video recipe for this beauty is HERE

Pavlova is a much loved dessert from downunder. Some argue it originated in Australia, others will say it is an invention from New Zealand. It doesn’t change the simple fact that this culinary marvel is the easiest showstopper you could possibly present your guests with! The mounds of whipped meringue, both gooey and crunchy is enough to send my head spinning, and when paired with cream and cherries, well, that is just heavenly! Did I mention it is also gluten free?…

Please visit my YouTube Channel to watch me make it and find out more about how to whip egg whites properly, and don’t forget to subscribe, so you can get all my new video recipes!

xxx

INGREDIENTS

Serves 4-6

4 large egg whites at room temperature

1 small pinch of salt

t 1/4 teaspoon cream of tartar

1-1/4 cup of caster sugar

1 tablespoon of vinegar

1 table spoon of corn starch

2 tablespoons of Dutch cocoa powder

200 ml of whipped cream

cherries to top

METHOD

1. Preheat your oven to 120 C (250 F), conventional. Line a rectangular oven dish with baking paper.

2. Whisk the egg whites with salt and cream of tartar in a clean, dry bowl until frothy. Start adding the sugar, whisking continuously, until a glossy and slightly stiff meringue forms. Add vinegar and corn start and fold in with a spoon. Sprinkle 1 tablespoon of cocoa on top and ripple, without mixing through.

3. Gently dollop the meringue in the tray, creating a slightly higher rim around the edges.

4. Bake for 30 minutes, then turn the heat down to 100 C (210 F) and bake for a further 30-40 minutes, or until dry. Leave to cool in the oven, with the door left ajar. When ready to assemble, whip the cream to soft peaks, dollop on top of the meringue base. Top off with the cream and crown with cherries.

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SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here

9781921384417.jpg

Silvia’s Cucina is on Facebook Twitter and Instagram