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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.

Print Recipe
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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