Against The Grain Gluten
February 16, 2016 by Crystal
Since giving up gluten to make my guts happy, Ive tried plenty of gluten-free breads and confections. Some have been downright terrible while others have so many gums in them I end up with bubble guts for days. Mostly I just avoid substitutes entirely and stick with foods that never had flour in them to begin with. But sometimes, just sometimes I daydream of a crusty baguette to dip into a rich Coq Au Vin or a toasted roll slathered in butter and honeycomb. A friend introduced me to Against the Grains breads and they were delicious. Expensive but tasty and with real ingredients . Lately I havent been able to get my hands on any of their products so that is where this recipe comes in. Its a slight adaptation from this one from Gluten Free on a Shoestring. From what I understand, her recipes are usually spot on but I just could not get it to work for the life of me and it seems like I wasnt alone. Here is the adaptation that made these babies
ps: this recipe is tapioca based so it has a crusty outside and slightly chewy inside. Lovely:)
pps: the brand of tapioca flour matters. I use Vitacost brand with great success . Gluten free on a Shoestring also recommends Authentic Foods and nuts.com brand, which I have not personally used.
Secrets To Recipe Success
I originally wrote about these rolls in 2013. Along the way, I’ve made these gluten free rolls so many times that I’ve modified the method a bit, both to simplify the process and to handle the issues that sometimes come up.
I never post a recipe unless I make it successfully and can repeat my own success multiple times. But over the years, I have seen some issues pop up that I didn’t anticipate years ago.
Why Go Against The Grain
Because great stories rarely start with doing things the way they’ve always been done. This may explain how we found ourselves in Brattleboro, VT, one of the coolest small towns in the U.S.A., running a small-batch bakery, making outrageously awesome pizzas and bread, that happen to be gluten and grain-free.
Other things we do because we get a kick out of doing things differently, but better: Hire the best people and take care of them like family. Find the best preservative-free mozzarella, premium olive oil, and, you get the picture, because that’s what we all want to eat, too. Use only simple, farm-sourced ingredients that everyone can pronounce to make things so delicious that no one will shut up about them.
Read Also: Is Knorr Chicken Bouillon Gluten Free
Gluten Free Original Pita Bread
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Add The Milk Slowly And Sparingly
The amount of milk that it makes sense to add to this dough is perhaps the most important variable in the recipe. Depending upon how much moisture is in your ingredients, the quality of your tapioca starch, and even your food processor, you may need more or less milk.
You will always need less than 1 full cup of milk. You may even find that you prefer to make the recipe with a bit less than 5 fluid ounces .
If you want the dough to be very easy to handle, use a bit less than 5 fluid ounces of milk the first time you make the recipe. The dough will be much easier to handle, especially after chilling, but watch the baking time like a hawk. They will likely be fully baked in less than 20 minutes.
If the raw dough in the food processor falls too easily off a spatula, you’ve probably added too much liquid. Try adding more tapioca starch/flour and processing until smooth.
If you’ve gone too far in adding liquid, even after adding a bit more flour, rather than truly shaping the dough you may have to scoop it onto the baking sheets with an ice cream scoop and baking it for a bit longer.
You’re not kneading the dough in the traditional sense, anyway. You’re just coaxing it into a roll shape. The oven does the rest.
Recommended Reading: Trader Joe’s Gluten Free Bread
Against The Grain Gluten Free Pizza Shell Copycat Recipe
When we first made the Against the Grain Original Roll Copycat recipe, I was mostly thinking, hey, this is really simple gluten free bread and it’s crazy overpriced. I had only just tried their rolls myself for the first time a few days before. But my family loves those rolls. So I figured it was time to save a few bucks on the Against the Grain Gluten Free Pizza Shell. And now I think I’m the one who’s in love. This stuff is GOOD. Even cold. For breakfast. Don’t tell my husband.
Now it’s not like this is the sort of pizza that would have made me give up the sort of dreams of authentic-tasting gluten-free pizza that led to Gluten-Free on a Shoestring Bakes Bread or anything. No way no how. But this gluten free pizza is its own, delicious thing.
It’s intensely cheesy, which certainly doesn’t hurt, with a pleasantly more complex flavor, too .
Three cheeses baked right into the crust, and a different moisture balance make this dough soft and supple, even. The original rolls really benefit from having the dough chilled in the freezer for a few minutes before shaping them.
It makes that dough so much easier to handle. But this dough has a difference moisture balance, and doesn’t seem to need the chilling. If you find that yours is a little tough to handle, even with tapioca-floured hands, do freeze the dough for about 10 minutes, though.
Against The Grain Gourmet Original Baguettes Gluten Free
Baguettes, Original
Gluten free. Free from: gluten grains nuts gums soy corn peanuts. Baking gluten and grain free since 2007. From the Green Mountains of Vermont: At Against The Grain Gourmet, our goal is to reset the standard for gluten-free bread – to provide a gourmet, artisan bread without compromising taste and texture. Our products are made with premium quality, fresh ingredients. We use no artificial preservatives, trans fats, or additives. We are a family-owned specialty food producer that is committed to buying our milk, eggs, and cheese from local farms and suppliers. Your purchase helps sustain the tradition of family farming in New England. These baguettes are baked in our gluten-free facility in Southern Vermont. They contain no gluten, wheat, soy, corn, rice, or yeast. Artisan bread, naturally gluten free! againstthegraingourmet.com. Made in the USA.
Nutrition Facts| Servings Per Container : | 6 |
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Who We Are
Our name is Against the Grain because we are revolutionaries of pet food. Naturally, all of our products are grain-free and gluten-free. We have carefully selected the pinnacle of fresh and sustainable ingredients, and use unique processing methods to carefully serve your pet the smartest food available.
