Sunday, March 02, 2008

So yummy! Double Potato Soup and Gluten Free Focaccia Bread!!
The soup:
Adapted from the recipe from the girls at
1 Tbs. oil
2 large sweet potatoes, peeled and cubed
3 large russet potatoes, peeled and cubed
About a tsp. each garlic and onion powder
4 c. chicken broth
1 tsp. thyme
2 dashes ground red pepper
2 c 2% milk
In a large soup pot, heat oil on medium-high. Add potatoes and onion and garlic powder and cook a few minutes. Add chicken broth, thyme, and red pepper. Bring to a boil, then reduce heat to medium. Simmer, covered, for 10 to 15 minutes, or until potatoes are tender. Remove from heat and mash the potatoes with a potato masher. (Lumps are okay.) Add salt and pepper to taste (I used garlic salt, so ommited adding the salt). Return to heat. Slowly stir in the milk. Heat until hot, but not boiling. Serve with grated cheddar cheese and cubed ham.
The bread:
Adapted from Annalise Robert's "Gluten Free Baking Classics" cookbook.
1 1/8 c. featherlight flour mix.
1/4 c. ground flax seed
3/8 c. amaranth flour
1 tsp. xanthan gum
1/2 tsp. salt
1 Tbs. sugar
1 packet quick rise yeast
1 tsp. olive oil
3/4 c plus 1 Tbs. warm water
olive oil
Spray an 8-9 inch round pan with baking spray and dust with GF flour.
Mix all dry ingredients, except the yeast, in a large mixing bowl. Combine water and yeast in a separate bowl. Add olive oil to dry ingredients, then add yeast water. Mix until blended, then turn mixer up to high, and beat for 2 minutes.
Spoon dough into pan and spread it out with a spatula. Let rise in a warm place for about 30 minutes.
Place oven rack into lower third of the oven. Preheat to 400 degrees.
Sprinkle olive oil and salt over the top of the bread. Spread oil to evenly coat the bread with your fingers.
Bake for 20 minutes. Bread should be light golden colored, and cooked through. Remove bread from pan and allow to cool on a rack for 10-15 minutes. Slice and serve.