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Archive for April, 2016

When a Mistake Results with a Better Product

Friday, April 15th, 2016

Recently I was up early to make my Herb Ciabatta Buns.  I was without my coffee and was doing the recipe by heart.  While I was putting the ingredients together I noticed I did not need as much water with my bread.  After the bread was in the oven and I had my first cup of coffee I realized that I forgot to put in the tapioca flour into the mixture.  The bread came out fantastic!  It tasted much better, raised higher and was lighter.  So here is my new and improved ingredients for My Herb Ciabatta Buns:

1 1/2 cups Terry’s Flour Blend

1 cup any gluten free baking mix

1/4 to 1/2 cup gluten free multi- purpose flour

1 teaspoon salt

2 packages instant/rapid rise yeast

2 tablespoons olive oil

2 tablespoons organic Maple syrup

2 tablespoons rosemary, sifted

2 eggs, lightly beaten

1 3/4 cups warm water (115 degrees)

Note: Sifted rosemary is smaller than regular rosemary.  You can use a mortar and pestle to do it yourself.

Follow the same instructions found in my recipe section entitled “Gluten-free school Sandwiches” for the Ciabatta buns.  I love this better taste and hope you enjoy it too..