What’s the proper definition of a toastie? I always thought the term described a baked or toasted sandwich, but in this recipe it seems to refer to a type of bread.
In any case, I really liked the unusual flavour of this bread. It was largely savory, with a real sharpness from the Dijon mustard and just a hint of sweetness. The thyme was a nice accent, too. I used regular Dijon here, as I didn’t have honey Dijon, because I figured the honey would lend enough sweetness.
I also couldn’t believe how soft and light this bread was. Gluten-free breads have a reputation for being quite dense, but I’m realizing that’s not the case if you bake it yourself. I froze most of it and it still tasted fresh even after I defrosted the slices.
The recipe recommends baking this bread in a 9-inch round pan. Though the novelty of the pretty circular bread pleased me at first, next time I’ll put this in a loaf pan so I can get taller slices.
Honey Dijon Toastie
From The Complete Gluten-Free Cookbook
1 ¼ cups whole bean flour
¼ cup quinoa flour
1/3 cup tapioca starch
2 tsp xanthan gum
2 tbsp bread machine or instant yeast
¼ tsp salt
2 tsp dried thyme
1 ¼ cups water
¼ cup extra virgin olive oil
¼ cup liquid honey
1 tsp cider vinegar
¼ cup honey Dijon mustard
2 cloves garlic, minced
Grease a nine-inch round baking pan.
In a large bowl or plastic bag, combine whole bean flour, quinoa flour, tapioca starch, xanthan gum, yeast, salt and thyme. Mix well and se aside.
In a separate bowl, using a heavy-duty electric mixer with a paddle attachment, combine water, olive oil, honey, vinegar, mustard and garlic until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for four minutes.
Gently transfer the dough to the prepared pan and spread evenly. With wet fingers, make deep indents all over the dough, making sure to press all the way down to the pan. Let rise, uncovered, in a warm, draft-free place for 30 to 45 minutes, or until almost to the top of pan. Preheat the oven to 375 degrees F.
Bake for 18 to 25 minutes, or until top is golden. Remove from pan immediately and serve hot or transfer to a cooling rack and let cool completely.
I don’t have paddle attachments. Is this dough going to be too dense to use a wooden spoon?
You should be okay with a wooden spoon. Most doughs are fine to make by hand, they just take a bit more elbow grease.