I promised to talk a little bit more about the baking rules, I just quickly touched on yesterday. These are some “rules” I’ve collected over the last years I have baked gluten-free, which has helped me get gluten-free bread and pastries always turns out good. Unless of course I am going to write a recipe, then it often takes a few times before it is written clean.
* Follow recipes to the bottom and dont change in them, before you have tried the original and baked that with success.
* Alway bake the bread a little longer than you might think. It should of course not be black or burned, but I usually bake until it’s starting to get a dark brown edge. Often when I think that the bread is finished, it gets 15-20 min. more in the oven.
* Do you want to bake white bread, use the fine flours. You will, for example not use whole wheat flour when you bake white bread, therefore you should not use whole grain rice flour, but the fine rice flour. Use fine rice flour, tapioca flour and corn starch. 3 parts rice flour and 1 part tapioca flour I usually use. That makes awesome white bread.
* Are you baking pizza, then bake the bottom first, until it gets a little brown on the edge, and use like a pizza stone if you have one.
* Never use only one kind of flour when baking bread. Find the flours you like the taste of and use them together. I don’t like buckwheat so much for example, and only use it when I bake “rye”bread (where it can’t be tasted) and when I make tortillas. And a few other things.
* Use a taste neutral kind of flour when you are baking cakes (rice flour for example), so the cake doesn’t get taste of the flour. I baked a chocolate cake once, only with millet flour and the only thing the cake tasted of, was millet. It was not so fortunate.
* Xanthan gum. I always use xanthan gum when I bake bread, it makes the dough stick together, a bit like Psyllium husks. But unlike Psyllium husks, xanthan gum also makes the dough elastic and provides the “backbone” of the finished bread, a bit like gluten would do. It can be purchased in health food stores.
Blend the almonds to almond flour and stir together with the other ingredients. Spread the batter into a pie dish lined with baking paper and place in the refrigerator, while you prep the filling.
Cut the leeks into thin rings, chop the broccoli into small pieces and cut the tomatoes in half. Beat the eggs with the milk and pepper. Fill vegetables in the pie shell and pour the egg / milk mixture over. Bake the pie at 175 degrees for 30-35 min.