Perfect for anything yeasted
Perfect for anything yeasted
I’m not going to say how long it’s been since I’ve done a Daring Bakers challenge. I’m not going to explain how work/life/people/lack-of-decent-lighting/a-sauna-for-a-kitchen got in the way. All of us have busy lives, and yes, quite a few of us also have blisteringly hot kitchens, but that doesn’t stop them from (against all the odds) rolling out a laminated dough and whipping up multi-steps desserts.
They are my heroes and my inspiration – a kid (or a ravenous family) in one hand, a laptop and Blackberry in the other, a rolling pin and a spatula somewhere in between, and the checkbook’s on her (or his!) head. In stilettos (or those long, narrow man-shoes...I love those, boys!) or sneakers. The guys and gals of the Daring Bakers :)
They are the reason I am here doing this month’s challenge...because who wouldn’t want to be part of that fantastic bunch of people? Well, that and the fact that I love bread. And I know this challenge is not laminated nor is it dauntingly multi-step, but it’s a challenge even so, especially for someone like me: It’s vegan. And gluten-free.
The powers that be have blessed (cursed) me with the ability to eat anything that is not locked up in a vault. Animal, vegetable, mineral...I love it all! Vegetarian food has always been, to me, like some exotic cuisine...delicious to eat, a challenge to cook well, but not something I eat every day. Gluten-free is more a mystery...as I am only just learning about it, so I still get confused what is and what’s not.
That being said I did have a point in my favor...remember my hot as a sauna kitchen? Perfect for anything yeasted and in need of proofing!
I followed the recipe for the Lavash as is, and you can find it at Natalie’s Gluten A Go Go or Shel’s Musings From the Fishbowl. These were the rules:
“You have so much freedom! You can make the Lavash Crackers either with all purpose wheat flour or you can try making them gluten free. You may use any variety of spices/seeds/salt to top the crackers. All dips/spreads/relishes/salsas must be vegan and gluten free.”
Ok...so I could use all purpose wheat flour...not gluten-free, but something that I’ve definitely got stashed in the pantry. I used sesame seeds to top the bread. For the rest of the steps, I followed the Gluten Free dough process because it worked better for me – you see, the gluten free version had you rolling the dough between two sheets of parchment (which is how I like to roll dough) instead of misting the counter with spray oil (which I find too messy). I didn’t get to roll my dough as thin as I’d wanted though, so my crackers were not as paper-thin and “snap-able” as I’d wished. They were not bad for an initial attempt however, and went well with the dip which we served to some friends we had over for dinner.
Oh! Didn’t I mention the dip? Part of the challenge was making a gluten-free, vegan dip to go with the lavash. Now this was more of a challenge for me because I was doing this from scratch – no friendly vegan/gluten-free recipe telling me if I was on the right track. So if something is amiss please let me know!被風吹落的葉子 小花的角度 微笑著陽光生活 海螺里的聲響 空中的細小雨絲 那條棉麻長裙 窗前一朵雲 堅守永遠不會丟失的心情 像花兒一樣的生命 每一次的夢刺痛了我