Gluten-Free Makeovers (10 page)

Lightly oil a 9-inch springform pan.

Combine the flour blend and yeast in the bowl of a stand mixer. In a separate bowl, combine the 4 eggs and 1 yolk, the olive oil, and water. Add to the dry ingredients. Using the paddle or beater attachment, beat on low speed for 1 minute to blend. Beat on medium-high speed for 3 minutes, or until the mixture is smooth and slightly shiny.

Scrape the dough into the prepared pan. Cover with a sheet of plastic wrap that has been sprayed with PAM. Let rise in a warm place until the dough has reached the top of the pan.

Preheat the oven to 375°F. Set the pan on a cookie sheet. Brush with the egg wash and sprinkle with sesame seeds if using. Bake for 40 to 45 minutes, until the top is golden and a cake tester inserted nearly to the bottom of the bread comes out without sticky crumbs. If the top browns before the center is cooked, cover loosely with aluminum foil for remainder of the baking time.

Remove from the oven and set on a wire rack to cool completely without removing the side of the pan. When cool, remove the side, slice the bread, and serve.

Leftover challah may be frozen.

Make several batches of Bread Flour #2 and parcel 5¾ cups of the blend into individual zip-top bags. Label the contents and note the additional ingredients needed to make this recipe. It puts you that much closer to freshly baked challah when you want it.

These delectable crescents
transport me back to my gluten-filled days of sitting in cafés in Paris. The flaky outer layers coupled with soft yeasty interior brings back memories of those croissants of yesteryear. While this is not a true puff pastry with all the traditional “turns,” it is very close. Next stop—Paris!

Combine the flour blend and xanthan gum in a large bowl. Scoop 1 cup of the flour mixture into a medium mixing bowl. Add the yeast and sugar and blend thoroughly. Combine the milk and eggs in a separate bowl and add to the dry ingredients. Add the melted butter and beat until smooth. Set aside.

Using a mixer or food processor, cut the cold butter into the remaining flour mixture until the butter pieces are the size of large peas. Pour the liquid batter into the flour mixture and stir or beat until moistened throughout. Scrape the dough into a bowl large enough to allow for doubling in size. Cover and refrigerate for 4 hours or overnight.

Remove the dough from the refrigerator and divide into three equal parts. Wrap two pieces in plastic wrap and refrigerate. Roll the third piece into a 12-inch circle. Cut into six or eight pie-shaped wedges. Brush with jam and sprinkle with chocolate chips and nuts, if using. Roll the wedge toward the point. Shape into a crescent by curving the edges away from you. Set on a baking sheet lined with parchment paper. Repeat with the remaining pieces of dough. Cover with plastic wrap and let rise at room temperature until doubled. (This may take 1 to 2 hours if the room is cool.)

Preheat the oven to 400°F. Brush each croissant with egg wash. Place the croissants in the oven and immediately lower the temperature to 350°F. Bake for 15 to 20 minutes, until golden.