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ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
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Rosemary Focaccia with KB Bread Mix Kit

November 15th, 2020 Posted by Recipes 0 thoughts on “Rosemary Focaccia with KB Bread Mix Kit”

To use this recipe you will need our specially blended Bread flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

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Rosemary Focaccia
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
pan
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
pan
Ingredients
Instructions
  1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115); Let the mixture stand until bubbles form on the surface.  About 5 min.
  2. Add the chopped up rosemary to a 1/2 cup of extra virgin olive oil. Set aside and allow to sit until ready to use.
  3. Ijn a sgtand mixer with a beater attachment, Stir the 1/4 cup of oil and the Karma Baker Bread flour blend into the yeast mixture. Using a paddle beater, beat on low speed (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.
  4. Prepare a cookie sheet with parchment paper.
  5. Grease a silicon spatula and empty the batter into the pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the bottom of the pan. Cover and let rise in a warm place until just about doubled, about 15-25 minutes. Dough should rise to about a ½” above the pan’s top edge. Firmly press your fingers into the dough to create hills and valley that will hold the rosemary scented olive oil. Pour the prepared oil evenly over the dough. Sprinkle with salt.
  6. Bake at 375° until golden brown, 25 minutes.
  7. Remove from pan to cool on a wire rack. Cool at least 2 hours before cutting. GF bread can seem gummy when still hot.
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Karma Baker’s Bread Rolls

November 15th, 2020 Posted by Recipes 0 thoughts on “Karma Baker’s Bread Rolls”

To use this recipe you will need our specially blended Gluten-Free Bread Flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

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Karma Baker's Bread Rolls
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
rolls
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
rolls
Ingredients
Instructions
  1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
  2. Let the mixture stand until bubbles form on the surface.  About 5 min.
  3. Stir the oil and flour blend into the yeast mixture. Using a paddle beater, beat on low speed using your stand mixer, (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.
  4. Grease a silicon spatula to pull out the bread dough. Form dough into 16 -18 small balls. About 100 (3 oz) grams each. With oiled hands (olive oil is great), roll dough into smooth round balls and lay on a greased or parchment lined cookie sheet a few inches apart. Cover loosely with plastic wrap and let them rise in a warm place until just about doubled, about 15-25 minutes. Rolls should rise until almost doubled and puffy.
  5. Bake at 375° until golden brown and firm on the outside, about 20-25 minutes. Remove rolls from the pan to cool on wire rack.
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Karma Baker’s Bread at home.

January 2nd, 2020 Posted by Uncategorized 0 thoughts on “Karma Baker’s Bread at home.”

To use this recipe you will need our specially blended Bread flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

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Karma Baker's Bread at home.
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
loaf
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
loaf
Ingredients
Instructions
  1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
  2. Let the mixture stand until bubbles form on the surface.  About 5 min.
  3. Stir the oil and flour blend into the yeast mixture. Using a paddle beater, beat on low speed using your stand mixer, (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.
  4. Grease a silicon spatula and empty the batter into a greased 10" x 5" loaf pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the bottom of the loaf pan. Cover and let rise in a warm place until just about doubled, about 15-25 minutes. (SEE TIP BELOW – I like an empty microwave) Dough should rise to about a ½” above the pan’s top edge.
  5. Bake at 375° until golden brown and bread sounds hollow when tapped, 60 minutes. Remove from pan to cool on wire rack.
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Jackfruit Turkey

November 26th, 2017 Posted by Recipes 0 thoughts on “Jackfruit Turkey”

While the brining is a great way to get layered flavors here. It’s not imperative. I made this just the other day with no fancy brine. I just rinsed the jackfruit after uncanny. And soaked it in freshwater (enough to cover) and 1 tablespoon of salt. It takes out the canned taste and citric acid if your brand has it yet in there. Let it sit an hour at least, up to overnight.

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Jackfruit Turkey
Prep Time 20 min
Cook Time 2 hours
Passive Time 24 hours
Servings
servings
Ingredients
Jackfruit Brine
Jackfruit
Prep Time 20 min
Cook Time 2 hours
Passive Time 24 hours
Servings
servings
Ingredients
Jackfruit Brine
Jackfruit
Instructions
  1. To Brine the jackfruit: Open cans of jackfruit and rinse. In a large ziplock bag add all of the brining ingredients and jackfruit. Let sit in fridge overnight.
  2. In the morning drain brine water and collect the jackfruit into another container. Toss out brine bag with contents.
  3. In a large saute pan, heat olive oil over medium heat and add chopped onion. Gently brown the onion for 20 - 30 minutes until translucent and golden brown. Add celery and continue to gently cook until the bottom of the pan is dark and vegetables are caramelized. Deglaze the pan with 1 cup of white wine. Scraping the dark bits on the bottom of the pan, add the jackfruit to the pan with the herbs, spices, maple syrup and vegetable stock. Cover and cook over low heat for 1 1/2 hours. Checking every 20 minutes that the liquid is still covering the jackfruit. Keep heat lowered to a gentle simmer.
  4. The jackfruit will soften and absorb all of the flavors. Remove cover and using the back of a fork or potato masher, mash the jackfruit until it looks like loose stringy meat. Raise the heat under your pan to medium and sauté the meat until the liquid has all absorbed and it becomes a little bit dried out. This can take about 30 minutes. It will look drier than it is. Stir often to avoid sticking and burning.
    Jackfruit Turkey
  5. Serve hot. Can be stored up to a week in the fridge or frozen for later.
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Porcini Mushroom Gravy

November 25th, 2017 Posted by Recipes 0 thoughts on “Porcini Mushroom Gravy”
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Porcini Mushroom Gravy
Prep Time 20 min
Cook Time 30 min
Servings
servings
Ingredients
Prep Time 20 min
Cook Time 30 min
Servings
servings
Ingredients
Instructions
  1. In a small bowl cover the dried mushrooms with 1 cup of boiling water. Allow to sit about 20 minutes. Keeping the water, strain out the mushrooms and chop.
  2. Thinly slice the white or brown mushrooms. In a large saute pan, heat oil and add onions, cook over medium heat for 30 minutes, stirring constantly until caramelized and brown. Add in all of the mushrooms. Sauté until reduced and lightly browned. add herbs and pepper. Deglaze the pan with the hot vegetable stock. Add the porcini mushroom liquid now too. Scrape the bottom of the pan to get the nice brown bits up. Lots of flavor there! Bring to a gentle boil. Allow to simmer for 15 minutes.
  3. In a small bowl or measuring cup, mix the flour with 1/2 cup COLD water. Stir until smooth. Making sure the gravy is at a low boil, stir in the flour mixture, stirring the graving until its completely combined. If you don't, you will get a lumpy gravy. Allow to cook an additional 5-10 minutes to thicken and cook the flour.
  4. Serve hot. Store for 1 week in the fridge.
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Celine’s own Gluten Free Vegan Stuffing

November 15th, 2017 Posted by Uncategorized 0 thoughts on “Celine’s own Gluten Free Vegan Stuffing”
Print Recipe
Celine's own Gluten Free Vegan Stuffing
Prep Time 20 min
Cook Time 15 min
Passive Time 45 min
Servings
servings
Ingredients
Prep Time 20 min
Cook Time 15 min
Passive Time 45 min
Servings
servings
Ingredients
Instructions
  1. 1. Preheat oven to 350°F. Butter or spray oil a 13x9x2" baking dish and set aside.
  2. 2. Melt 1 stick of butter in a large skillet over medium-high heat; add 2 TBL olive oil, onions, carrots and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread crumbs; stir in herbs, salt, and pepper. Pour broth over bread mixture and toss gently until bread has absorbed liquid.
  3. 3. Transfer to prepared casserole dish, cover with foil, and bake about 30 minutes.
  4. 4. Uncover, and bake until top is browned and crisp, 10-15 minutes longer.
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