Lani Halliday of Brutus Bakeshop proves that the options for gluten-free baking are endless
To newbies, baking gluten-free may seem limiting, what with the need for flour substitutes and all the adjustments they require. But Lani Halliday, founder and owner of Brutus Bakeshop, is as creative as they come, turning out endless breads, cakes, pastries, and more (including a signature miso chocolate chip cookie) that are gluten-free — and, in many cases, vegan too.
Halliday’s also able to nimbly make her recipes pull double or triple duty — like turning a flaky pie dough into a batch of compulsively snackable crackers. The Brooklyn-based baker is joining us on Instagram Live, as part of our Eater at Home series, to show us how its done. Check out the recipe below.
Gluten-Free, Vegan Pie Dough-Turned-Crackers
60 grams coconut yogurt (Halliday likes Anita’s best)
10 grams apple cider vinegar
180 grams Bob’s 1:1 gluten-free all purpose flour
2.5 grams xanthan gum
5 grams psyllium
15 grams Old Bay
5 grams salt
115 grams organic vegetable shortening (Halliday likes Spectrum brand)
Scale and mix the wet ingredients, then set aside. Scale and sift the dry ingredients, then cut the chilled fat in with a pastry cutter or fork.
Cut fat in until mix resembles coarse cornmeal, with some larger chunks the size of hazelnuts. Add the wet ingredients and mix until no wet or dry spots can be seen. Flatten into a disk about 2 inches thick, wrap with cling film and let chill/hydrate for at least 30 mins before rolling out and sheeting.
Roll out your dough to be about 1/8 to 1/4-inch thick. Cut into equal-sized rectangles or squares and finish the top with a sprinkling of flaky sea salt. Chill your crackers in the fridge or freezer for 20 mins while you preheat the oven.
Preheat to 375 Fahrenheit and bake the tarts until golden brown, about 10-15 mins. Remove from the oven and cool on the baking sheet. Now they’re ready to enjoy.
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