Senza Gluten NY

https://senzaglutennyc.com/

GLUTEN-FREE BAKERY

NOW SHIPPING OUR BAKED GOODS ALL OVER THE USA

Upon opening the Senza Gluten restaurant in Greenwich Village, NYC in 2014, our goal was simple – by ensuring a 100% gluten free environment, we aimed to create an inclusive atmosphere where guests with celiac disease or a gluten intolerance could enjoy a beautiful meal and good company without fear of getting sick.

In 2018 we opened the Senza Gluten Cafe & Bakery down the street in order to expand our menu of breads, pastries, and baked goods.

Bakery items available for mail order include: Breads/Buns/Baguettes and Pizza Shells, Cakes, Cookies, Muffins, Scones, Rings (Bundt style)

Minus-G Products…….an update!

https://www.minusg.com/

Offering free shipping online during Covid-19 time for orders over $50.00

New locations added….

Picnic Hill Market & Cafe – Shaker Heights

The Local Flavors Shoppe – Painesville

The Olive Scene – Rocky River, Strongsville, Vermillion and Chagrin Falls

Need Recipes? Check out the Minus-G website they have those too!!

Chocolate Chip Cookies – gfJules

Chocolate Chip Cookies

adapted from gfjules

Ingredients

½ c butter (Earth Balance alternative)

½ c shortening (or all butter)

1 c firmly packed light brown sugar

1/2 c granulated cane sugar

¾ t sea salt

1 t baking soda

1/2 t baking powder

2 1/2 c All-purpose gf flour (GF Jules)

2 t pure vanilla extract

2 large eggs OR 1/2 cup applesauce OR reconstituted Ener-G egg replacer

12 oz. semi-sweet chocolate chips

Optional add ins: white chocolate chips, milk chocolate chips, peanut butter chips, toffee chips, m&m candies, shredded coconut, chopped walnuts or pecans ……

Instructions

Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes.

Mix in the vanilla extract and eggs until combined.

In another bowl, whisk together dry ingredients.

Gradually stir these dry ingredients into the sugar mixture.

Stir in chips and nuts, if so desired.

You may bake this dough immediately or scoop dough into a container (metal, if possible) and cover tightly.

Refrigerate or freeze until very cold.

Preheat oven to 350° F (static) or 325° F (convection).

Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart.

Bake for 8-9 minutes, or until the tops are lightly browned.

Let them stand 5 minutes before removing them to cooling racks.

Makes approximately 60 cookies.

To bake cookie dough as gluten free chocolate chip cookie bars …

Spread the chocolate chip cookie dough into an oiled pan.

If you’ve already baked out a batch of cookies, you will probably only have enough dough left for an 8×8 pan, but you could use a jelly roll pan or 9×13 if you have a full batch of dough.

Spread evenly & bake at 375°F for about 20 minutes.

Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done.

They’ll keep baking a bit longer when you remove them, and this way they’ll still be nice & chewy in the middles.

Black Olive and Honey g-f Bread Loaf

Source: Voraciously from Washington Post

Black Olive and Honey Gluten-Free Bread

Active: 35 mins Total: 3 hours 20 mins Servings: 8 to 10

Cookbook author Aran Goyoaga

Source: Washington Post

For a simple loaf, omit the olives and caraway seeds.

Add chopped walnuts in place of the olives, and substitute any kind of seed for the caraway, if you like.

If you are avoiding added sugar, you can also omit the honey.

NOTE: It’s essential to let the bread cool completely before slicing, otherwise it will have a gummy crumb.

You can double the recipe for a taller loaf, but make sure not to over-proof the dough.

Add 10 minutes to the last phase of baking time.

Storage: The bread keeps best at room temperature wrapped in a clean kitchen towel or parchment paper for up to 3 days.

Where to buy: Superfine brown rice flour is available online; look for Anthony’s or Authentic Foods brands for best results. Do not purchase regular brown rice flour, as it’s not the same. Psyllium husk powder, sorghum flour and tapioca starch (sometimes known as tapioca flour) are available online.

Make ahead: The bread needs to cool completely, ideally overnight, before being sliced.

Ingredients

1 t extra-virgin olive oil, for greasing

3/4 c (105 grams) superfine brown rice flour, plus more for dusting

1 2/3 c (400 grams) filtered water, heated to 110 degrees

1 T (25 grams) honey

2 t (8 grams) active dry yeast

4 t (15 grams) psyllium husk powder

3/4 c (105 grams) sorghum flour

3/4 c (90 grams) tapioca starch

1 T caraway seeds (optional)

1 1/2 t kosher salt

3/4 c (90 grams) pitted black olives, such as Kalamata or oil-cured, roughly chopped (optional)

1 T apple cider vinegar

Method

  • Brush the bottom and sides of a 9-by-4-inch loaf pan with the olive oil.

Dust the inside with brown rice flour.

In a medium bowl, whisk together the water, honey and yeast.

Set aside to proof for 10 minutes.

Whisk in the psyllium powder, and let it gel for 5 to 10 minutes.

  • While the yeast mixture is gelling, in the bowl of a stand mixer, whisk together the brown rice flour, sorghum flour, tapioca starch, caraway seeds, if using, and salt.

Add the olives, apple cider vinegar and the yeast mixture to the bowl.

Lock the bowl in the base of the stand mixer and attach the dough hook.

Mix on medium speed until a moist and loose dough forms, 2 to 3 minutes.

The dough will be sticky and shaggy.

  • Dust a work surface with brown rice flour and turn the dough out onto it.

Knead the dough a couple of times, shaping it into a loose log about 9 inches long.

Gently transfer the dough to the loaf pan.

Cover with a clean linen towel or plastic wrap and set aside to proof at room temperature until doubled, 30 minutes to 1 hour.

  • Position a baking rack in the middle of the oven and preheat to 425 degrees.

Dust the top of the dough with some brown rice flour.

Bake the bread for 1 hour.

Carefully, turn the bread out of the pan, and place it directly on the oven rack.

Bake for an additional 45 minutes, or until the bread sounds hollow on the bottom when tapped. Transfer the bread to a wire rack and let cool completely before cutting.

Nutrition Calories: 140; Total Fat: 3 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 330 mg; Carbohydrates: 28 g; Dietary Fiber: 2 g; Sugars: 3 g; Protein: 2 g

Girl Scout Cookies

The past month’s stay at home order in Ohio has impacted the sale of Girl Scout Cookies. But! the cookies are still right here in NEO and available for purchase!

The money earned from cookie sales is used to fund activities and community service projects throughout the year. 

Anyone interested in purchasing the GF Toffee Tastic Girl Scout cookies (or any of the other traditional flavors) please contact  Kimberleeullner@yahoo.com 

Anyone interested in making a monetary donation toward cookies that can then be donated to first responders and health care workers, please contact  Kimberleeullner@yahoo.com