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Pita -- gluten free pockets

Pita is "bread" in Aramaic

Pita bread is a great bread for beginning bakers or for making with kids.

Gluten containing pita takes two hours, this gluten free version, even less, so it's great people on a tight schedule.

After making a batch or two, try it grilled!

3 cups flour (most any all purpose gluten free flour is fine, for mixes I recommend Better Batter for this one) -- alternative flours of choice include equal parts millet + white rice + tapioca

1 teaspoons salt

1 Tablespoon sugar or honey (granulated honey works best)

1 packet instant yeast*

1 1/2 cups water -- not cold

2 tablespoons olive oil, vegetable oil, butter, or shortening -- you get the idea -- must contain fat, no low fat, no fat versions.

*active dry yeast option: activated in a 1/2 cup of warm water with a dash of sweetener, (cover with plastic wrap for best proofing results), before being added to the rest of the ingredients and reduce the overall water in the recipe by 1/2 a cup.

mix the yeast in with the flour, salt, and sugar.

Add the olive oil and 1 1/4 cup water and stir together with a -wooden- spoon or rubber spatula.

All of the ingredients should form a ball.

Some of the flour not sticking? Add more water (or a clear liquor this will add moisture now but not burden the dough while baking as the alcohol will bake off.)

Knead the dough lightly, about four turns.

Then leave to rise in a warm place in a greased bowl covered with plastic wrap.

When it has doubled in size break into 8 pieces and form into balls.

Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough.

You should be able to roll it out to between 1/8 and 1/4 inch thick. Thin is key.

If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes.

If the dough is too sticky lay plastic wrap or parchment paper over the dough and continue rolling.

Pre-heat the oven to 400 degrees. A clean stone would be great, a cookie sheet will be fine. Either way heat the pan in the oven while the oven is pre-heating.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes.

Yes, they will sink, but that's the pocket in the pita!




of course these need syrup, fresh fruit, whipped cream and it all brought to you in bed! (batter can be made 24 hours in advance)

3 cups buttermilk

1 1/4-ounce package active dry yeast

3 egg whites

3 egg yolks

8 tablespoons melted unsalted butter

3 tablespoons dark honey

1 teaspoon sea salt

2 teaspoon pure vanilla extract

2 tablespoons organic unsulphured molasses

1 tablespoon baking soda

3 cups sweet rice flour

1 cup quinoa flour

1. Combine milk and yeast; let stand for 5 minutes. In a medium bowl, beat egg whites until soft peaks form.

2. In a large bowl, combine egg yolks, melted butter, honey, salt, vanilla, and molasses. Stir in milk-yeast mixture. Sift in flours. Fold in egg whites. Cover batter with parchment paper and let stand in warm place (75˚–80˚) to let rise, about 1 hour.

3. Heat a nonstick waffle iron and brushed with oil. Toast batter in waffle iron according to manufacturer’s directions.


Salmon -- quick and creamy

salmon, top thinly coated w/ sour cream, sprinkled w/ chopped fresh chives, S&P then grilled or baked on an oiled sheet either way for about 15 minutes, (depends on size/thickness but wait until the salmon pulls apart w/ a fork); serve w/ parmesan & turmeric baked eggplant rounds & a diced tomato & fresh basil chiffonade salad w/ apple cider vinaigrette (oil = olive or walnut w/ a dash of coconut & lemon juice)


Homemade Gluten Free Thin Mint Cookies

adjusted from this recipe by Le Petit Brioche: http://lepetitbrioche.blogspot.com/2010/07/homemade-thin-mint-cookies.html -- her images are divine!

BTW I recently heard on Jeopardy that Marie Antoinette said, "Let them eat brioche," not cake, a dessert even more expensive than cake or bread! Oh, Marie!

  • 1/2 cup tapioca starch
  • 1 1/2 cups white rice flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups minted sugar (1 c. sugar food processed with 1/4 c. fresh mint leaves)
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 ounces (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces (ghee is fine too)
  • 2 large egg yolks
  • 1 1/2 tsp. peppermint oil
  • 1/4 tsp. vanilla extract
  • 1 1/2 pounds bittersweet chocolate
direction verbatim from Le Petit Brioche's instructions, my few notes in brackets []:
Place the flour[s], cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut the butter into the dry ingredients. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.

Remove the dough from the food processor and shape into a 2-inch-thick log. Wrap in plastic wrap or parchment paper and refrigerate for at least 2 hours, or overnight.

Place racks in the middle and lower third of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.

Remove the dough from the refrigerator. Cut into 1/4-inch-thick disks and arrange 1/2 inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3 to 4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool, or they'll break; they're very delicate.

Melt and temper the bittersweet chocolate. Keep the chocolate warm while you dip the cookies. Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with parchment paper. Dip the cookies one by one in the chocolate, using a fork to turn them over and then lift them out of the chocolate. It helps to tilt the bowl forward by leaning it on a folded kitchen towel.

Set the dipped cookies on the parchment, beginning at the far end so you don't drip chocolate on other cookies when you set them down.

Allow to cool completely, then store in an airtight container.

How to Peel a Peach or Tomato or such

Bring water to boil then turn off the heat.

Fill a bowl with ice cold water and set aside.

Gently place your peach, or tomato in the pot and leave it in the boiling water for 10-20 seconds.

Get the peach or tomato out of the water with a slotted spoon and place it in the ice cold water.

The goal is not to cook the fruit but to loosen the skin from the flesh.

As soon as the fruit is cool enough to handle the skin should peel off with gentle pressure from your fingers no need for knife.

Peach Citrus Bars

  • 2 sticks (8 ounces) butter (or ghee or even soy 'butter')
  • 2 cups flour -- I prefer 1/2 coconut and 1/2 chestnut flour, almond flour would work well too, or a mix of 2/3 rice flour, 2/3 tapioca flour, and 2/3 potato starch
  • 1/2 cup confectioners' sugar (or granulated sugar or granulated honey food processed really fine)
  • 4 beaten eggs
  • 2 cups sugar (or 1 2/3 cups agave or honey)
  • 4 tablespoons flour (use whatever you used previously)
  • 1/4 cup peach puree
  • 1 Tablespoon citrus juice (lemon, lime, or grapefruit)
  • 1 Tablespoon finely grated peel of lemon, lime, or grapefruit
  • fresh peach slices
  • sifted confectioners' sugar


Peel peaches (see how to peel peaches). Cut off flesh and place in food processor. Blend until pureed.
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar.
Pat into ungreased, but parchmented, 13x9x2-inch pan.
Bake for 18 to 20 minutes.
For filling, blend together eggs, sugar, 4 tablespoons flour, peach puree, and citrus peel.
Drop in fresh peach slices.
Return to oven and bake at 325° for 20 minutes.
Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.