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Middle Eastern Carrot Cucumber Ribbon Salad
▲ 383 r/glutenfreerecipes+4 crossposts

Middle Eastern Carrot Cucumber Ribbon Salad

You can make the recipe HERE.

Ingredients

  • 230 g Carrot peeled into ribbons with a vegetable peeler
  • 230 g Cucumber peeled into ribbons with a vegetable peeler
  • 6 Medjool Dates pitted, chopped
  • 2 tsp Fresh Ginger grated
  • 2 tsp Ground Cumin
  • 2 Garlic Cloves grated
  • 1/2 cup Fresh Mint chopped
  • 1/2 cup Fresh Cilantro chopped
  • 3 tbsp Olive Oil
  • 1 tbsp Lime Juice
  • 1 tbsp Red Wine Vinegar
  • Kosher Salt + Black Pepper to taste

Instructions

  1. Thinly slice carrots and cucumbers with a vegetable peeler into ribbons.
  2. In a large mixing bowl, combine the carrots, cucumbers, chopped dates, grated ginger and garlic, ground cumin, chopped mint and cilantro.
  3. In a small bowl whisk together olive oil, lime juice, vinegar, salt and pepper.
  4. Pour dressing over salad ingredients and toss with your hands until fully incorporated.
  5. Let set for at least 30 minutes in the fridge before serving.
u/dobbernationloves — 3 days ago
▲ 28 r/glutenfreerecipes

My Best Loaf of Bread Yet

https://preview.redd.it/tnyi5ims610h1.jpg?width=1080&format=pjpg&auto=webp&s=5739d1dc433c7bdfc697b9f5f5cc27dbfd2329bf

https://preview.redd.it/01fdrhms610h1.jpg?width=1080&format=pjpg&auto=webp&s=42c0e4d07d4c1a62d1da323ae4e9c25d6a3b93b3

https://preview.redd.it/wr9pzhms610h1.jpg?width=1080&format=pjpg&auto=webp&s=fa2b4eeae8adad802f3d0852c2f600cab70a4660

https://preview.redd.it/s8uiajms610h1.jpg?width=1080&format=pjpg&auto=webp&s=b14425161ac1a05c196520b93dd49a7838acccc0

https://preview.redd.it/vzd5iims610h1.jpg?width=1080&format=pjpg&auto=webp&s=c22aa6e8345d191cb25970bf53e85b2c1a7fa90d

https://preview.redd.it/vsqt7ims610h1.jpg?width=1080&format=pjpg&auto=webp&s=78c2a85d69dd33fec3cbbf36be7063987403455d

My partner has a gluten allergy, and I've made it my mission to recreate the breads she used to love. I'm not GF myself, but I've been eating every failed experiment along the way and there have been plenty.

Every time I try to make bread, it ends up like all the gf bread stereotypes. The ones that crumble the second you touch it, super dry or dense, stale within five minutes of cutting, and a loaf so flat it's basically a cracker. I've produced all of them.

This one is perfect! The crust! The crumb! And the size is honestly ideal! I couldn't believe it.

Just wanted to share a small win. She loved it, and that's the whole point.

Here's the recipe:

The flour is the most important part of this whole thing.

Flour: Caputo Gluten Free Flour is the best I've found by a wide margin. It's pricey, but they sell 1lb bags on Amazon if you want to try it first. Once you're hooked, I buy 11lb bags from Brick Oven Baker, which is way more economical.

I started with the recipe from the official Caputo website and made a few tweaks. Here's what I landed on:

Ingredients

  • 1000g Caputo Gluten Free Flour
  • 850g water (cold, ~50°F) *(I have also tried warm water, and found no difference)
  • 35g oil (EVOO is what I use, but avocado and canola work just as well)
  • 25g salt
  • 2.25g instant yeast

Instructions

  1. Add cold water to your mixer bowl and dissolve the yeast. Add the flour and mix on low until incorporated. Stop and scrape down the sides, then keep mixing.
  2. Slowly add the salt while mixing.
  3. Add the oil and mix for another 4-5 minutes until smooth with no lumps.
  4. Divide into 1 or 2 (I like to use 1 to make one big loaf) round ball(s) and place in a banneton or any container. Rest 5 hours at room temp or 15 hours in the fridge. If coming out of the fridge, let it sit out 30 minutes before baking.
  5. Preheat oven to 460ºF. If using a Dutch oven, put it in the oven (no lid) while it preheats.
  6. Transfer the proofed dough into a loaf pan or dutch oven lined with parchment and score the dough.
  7. Bake for 40-50 minutes. With a Dutch oven: lid on for the first 20-30 minutes, then lid off for the rest. Go a little longer if needed - you'll know by the crust color. *(A trick I like to get the crust nice and crispy like a sourdough loaf is adding a few ice cubes to the dutch oven before putting the lid on.)
  8. Cool in the pan for 10 minutes, then transfer to a wire rack and let it cool fully before cutting (1-2 hours for the smaller loaves; 3-4 hours for the bigger loaf) or until the bread is cool to the touch.

One important note: this bread has no preservatives, so it goes stale faster than store-bought. I pre-slice the whole loaf and freeze it, then just pull slices and toast them as needed. Works perfectly.

reddit.com
u/wotwn — 14 days ago