First Dinner- Almost a success…

My post today was going to be about the ciabatta bread and minestrone I had planned on making for dinner. To my disappointment, the old ciabatta bread recipe I was going to convert takes ELEVEN HOURS. So, I decided to just take on simple, easy-peasy white bread. (I had a date with an almost finished book I’ve been reading, and selfishly needed to finish it today.)

Around three this afternoon, having just finished my book, I made my way into the kitchen and started my work on the bread. I get going and I have everything in the bowl, and I’m kneading and kneading and I glance down at the dough. It was soooooo dense. Silly me, I had forgotten that I wasn’t doing a cup for cup exchange with the flour I was using. Whoopsies… Well, I did say I was going to share everything, good and bad with you. Here’s what the finished bread looked like:

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Dense. Dense. Dense. Blech.

To anyone tackling gluten free, vegan bread out there: if you are using Bob’s Red Mill All Purpose Gluten Free Flour (I always do, I love it) treat it as you would a whole wheat flour. It doesn’t seem to replace plain ol white flour cup for cup, you’ll need less. Quite a bit less.

So, sorry to say we did not eat the bread with dinner. BUT, I did make minestrone and romaine salad with home made balsamic vinaigrette, which turned out lovely. The minestrone recipe is from a favorite yet somehow forgotten for some months cookbook called “Vegan Italiano” by Donna Klein. Love it, totally recommend it. I’ll be making more posts on recipes from this book, I’m sure.

We went with the Almost Fat Free Minestrone listed under the soup chapter. (Not that we are watching our weight, as we both had second heaping bowls.) We did everything the same, but I prefer to sub in spinach instead of cabbage. It’s a filling, tasty soup packed with zucchini, carrots, onions, tomatoes, and pasta. Here’s the lovely finished product:

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I love it when a bowl has more than one color inside… I feel healthy just looking at it. 🙂

So, even though I was kicking myself about my dough mix-up, we still managed a nice dinner. Hopefully, as I TRY to get myself more organized, I’ll plan things out a little more a head of time so I won’t have to be mad at a poor, sad, dense lump of bread.

Check back tomorrow, I’m thinking sea salt and vinegar home fries.

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About gfgreatplains

Hello. My name is Amanda. I'm one year gluten free, and can honestly say it's been a long time since I felt this good. This change was not by choice. When I first had the suspicion I needed to switch, I was so upset. You see, I LOVE to bake. I bake bread. I bake cupcakes. When the holidays roll around, I bake cookies like a fiend. I thought I would have to give all that up, and well, I really didn't want that to happen. But then I started researching and shopping and realized that I wouldn't be missing out on all that much. As it turns out, some of my already favorite foods are already Gluten Free! So when a doctor told me I needed to make the big change, I wasn't nearly as upset as expected. In fact, I was motivated. This was my new challenge. I'd been baking vegan for a while already, so Gluten Free should be no problem. My goal is to make (and photograph, as that is my another love) delicious Gluten Free goodies that EVERYONE, even those who can still have gluten can enjoy.
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