bread Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Sat, 24 Feb 2024 19:15:41 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg bread Archives | GFF Magazine https://gffmag.com 32 32 Meet Gluten Free Sourdough Bread’s Rising Star: Bread SRSLY https://gffmag.com/meet-gluten-free-sourdough-breads-rising-star-bread-srsly/ https://gffmag.com/meet-gluten-free-sourdough-breads-rising-star-bread-srsly/#respond Wed, 01 Jun 2022 16:30:00 +0000 https://gffmag.com/?p=186568 Read More]]> Meet Sadie Scheffer, a San Francisco–based gluten free sourdough bread baker with the quiet confidence of Mona Lisa and loaves of bread that’ll inspire you to shamelessly indulge again.

STANDING BEHIND A TABLE at the Gluten and Allergen Free Expo in San Francisco, doling out loaves of freshly baked sourdough from her two-year-old baking company, Bread SRSLY, and surrounded by clamoring fans, Sadie Scheffer seems more like a celebrity chef than a twenty-five- year-old startup baker. But after crafting what is undoubtedly the best allergy-friendly sourdough bread in the Bay Area and beyond, her star status is warranted. Sadie’s bread does not taste like good gluten-free bread.

It tastes like good bread. Moist and airy with a hard crust and trademark sourdough tang, it’s the kind of stuff that James Beard was talking about when he said, “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” While Bread SRSLY will elevate any sandwich, heaven can be found in a simply toasted and buttered slice.

Made using whole-grain, certified gluten-free flours and local and organic produce, it’s also egg-, soy-, nut-, sugar-, dairy-, tapioca-, garbanzo bean–, potato starch–, and baker’s yeast–free, making it a lifeline for pretty much any food- restricted bread lover lamenting the loss of one of life’s most glorious eating pleasures.

But Sadie’s sourdough is not just a love story for those pining for the most satisfying of glutenous trysts. Its creation was literally a labor of love that came about in an attempt to bake her way into a man’s heart. A fresh New York transplant in 2010 still smitten with her gluten-intolerant San Franciscan college crush, Sadie rolled up her sleeves and headed into the kitchen. After toying with gluten-free bread recipes for six months, she started selling whatever flavor she came up with— salsa, coconut, tomato-basil—through a blog. She announced the week’s flavors online, took orders, and delivered about twenty loaves a week by bicycle to locals. About fourteen months in, she was still working as a barista at San Francisco’s famed Blue Bottle Coffee when she created the sourdough recipe that stuck. A subsequent plug on DailyCandy in 2012 caused a business spike so dramatic she was clocking a hundred bike miles weekly before hiring a small fleet of bike- delivery women, securing a co-op commercial kitchen, and baking full time.

Today, Sadie’s business is still on the rise. The seven hundred loaves of sourdough she bakes each week in a gluten-free commercial kitchen are sold to nearly twenty Bay Area boutique grocers and a growing number of addicts across the country who get their fix by mail order. She’s got two baking employees and enough business to keep her elbow-deep in dough for years to come. Oh, and she got the guy, too.

Shop here to find Bread SRSLY products and use code gffmag5 to get $5 off your first order!

Story Erika Lenkert / Photography Maren Caruso

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

]]> https://gffmag.com/meet-gluten-free-sourdough-breads-rising-star-bread-srsly/feed/ 0 Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons https://gffmag.com/barton-g-s-lemony-caesar-salad-with-gluten-free-garlic-croutons-recipe/ https://gffmag.com/barton-g-s-lemony-caesar-salad-with-gluten-free-garlic-croutons-recipe/#respond Mon, 20 Jul 2020 20:14:00 +0000 https://gffmag.com/?p=214090 Read More]]> Easy to make with a thick, creamy restaurant-quality dressing, this gluten free Caesar salad is what we always wish a Caesar will be when we order it. With this secret recipe from Los Angeles’s famously over-the-top restaurant Barton G.’s, you can make your own epic, fresh, luscious, and lemony Caesar salad anytime. 

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Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons

This gluten-free recipe from restaurant Barton G. in Los Angeles features thick, creamy, and delicious, Caesar dressing and wonderful homemade gluten-free garlic croutons. You can garnish it with anchovies, as shown here, but you can also skip it if preferred. Note: this recipe calls for roasted garlic, so plan accordingly.
Servings 4
Calories 534kcal

Ingredients

FOR THE SALAD:

  • 3 egg yolks
  • 1½ teaspoons anchovy paste
  • 3 cloves oven-roasted garlic chopped
  • ½ clove garlic germ removed, finely minced
  • 2 teaspoons gluten-free Dijon mustard
  • ½ teaspoon gluten-free Worcestershire sauce
  • ½ cup plus 3 tablespoons vegetable oil such as grapeseed
  • 2 tablespoons fresh lemon juice plus more for serving
  • ½ cup finely grated Parmesan cheese plus more for serving
  • Kosher salt and freshly ground pepper
  • Distilled white vinegar
  • 4 to 6 romaine hearts depending on size, chopped

FOR THE GARLIC CROUTONS:

  • 1 Schär Gluten Free Baguette or other gluten-free baguette sliced on a diagonal into long, thin slices
  • Good-quality olive oil for brushing
  • Kosher salt and freshly ground pepper
  • 1 clove garlic

Instructions

  • Make the dressing: In a food processer, combine the egg yolks, anchovy paste, roasted and raw garlic, mustard, and Worcestershire sauce and process until combined and smooth. Slowly drizzle in the vegetable oil to emulsify. After all the oil is incorporated, add the lemon juice and cheese. Season to taste with salt, pepper, and vinegar. Set the dressing aside.
  • Make the croutons: Preheat the broiler on high with the baking rack 6 inches from the heat. Liberally brush the bread slices with the olive oil and season with salt and pepper. Grill or broil until golden brown and crusty on each side, 1 to 3 minutes per side. Rub with the garlic clove.
  • In a large bowl, season the lettuce with salt and pepper. Liberally apply the dressing and toss to work into each crevice of lettuce. Add more lemon juice and Parmesan cheese, if desired. Divide the salad among 4 to 6 plates and serve with a garlic crouton.

Nutrition

Calories: 534kcal | Carbohydrates: 38g | Protein: 15g | Fat: 37g | Saturated Fat: 26g | Cholesterol: 159mg | Sodium: 709mg | Potassium: 399mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10145IU | Vitamin C: 8mg | Calcium: 251mg | Iron: 4mg

Photography James Collier

]]> https://gffmag.com/barton-g-s-lemony-caesar-salad-with-gluten-free-garlic-croutons-recipe/feed/ 0 Sponsored Recipe: Gluten-Free Tuna Nicoise Sandwich https://gffmag.com/sponsored-recipe-gluten-free-tuna-nicoise-sandwich/ https://gffmag.com/sponsored-recipe-gluten-free-tuna-nicoise-sandwich/#respond Fri, 26 Jan 2018 16:21:44 +0000 https://gffmag.com/?p=207615 Read More]]>  

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Gluten-Free Tuna Nicoise Sandwich

Confession: we're tuna sandwich addicts. We like Salad Niçoise a lot, too. So, we partnered with one of our favorite gluten-free bread makers, Canyon Bakehouse, to present this light, satisfying sandwich. Loaded with flavor (and protein) and bolstered by delicious, fluffy and moist gluten-free sandwich bread, it's the perfect grab-and-go meal. If you feel like adding a glass of rosé, we won't blame you. 
Servings 1 sandwich

Ingredients

  • 1 can tuna in oil
  • 1 tablespoon red wine vinegar
  • Extra-virgin olive oil
  • 5 Kalamata olives chopped
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg chopped
  • 3 leaves butter or romaine lettuce
  • 2 slices 7-Grain Canyon Bakehouse Sandwich Bread
  • 2 slices tomato

Instructions

  • In a bowl, combine the tuna and its oil and the red wine vinegar. Mix to combine. Add more oil, if desired. Fold in the olives. Season with salt and pepper to taste. Fold in the egg. 
  • Place the lettuce on one of the bread slices. Top with the tomato, then some of the tuna and the final bread slice. 
  • Devour!

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