Panne Rizo-- Vancouver

Panne Rizo is a place I avoided for a long time. It's a rice-based bakery in Kitsilano that is absolutely 100% gluten-free.

The words "rice bakery" just scared me to death. I have had some awful experiences with rice-based goods...I just imagined everything would be dry, dry, dry. I was afraid to go, and be sad with what I found. Isn't it wonderful to have your expectations blown out of the water?!

I'm so sad that it took me so long to go. This place is glorious. The food is WONDERFUL. I've tried a few different products, and am absolutely in love.

They always have a variety of samples available, which is awesome...you get to try before you buy! Who doesn't love samples?!

Products I've tried:

Chia Bread- Absolutely delicious. I eat it lightly toasted, and the taste reminds me of an english muffin/crumpet. It's become a staple in my house. I buy two loaves at a time, and keep them in the freezer. It's vegan, so NO eggs! That's tough to find in gluten-free bread. It's the only vegan bread loaf in the bakery as far as I know.

Multigrain Loaf- This was a good multigrain loaf. I prefer the chia....bread is more of a 'treat' now for me, so I don't really care if there's seeds or different grains in it. It's less moist than the chia bread.

Breadcrumbs- SO GOOD. I need to go buy some more immediately. I made breaded fish, chicken, yam fries, zucchini, and more with this product. Homemade chicken strips....I thought I was dreaming! Definitely something to keep in the house.

Gingerbread Men- I bought these at Christmastime. They were spicy, and delicious. You would never know the difference between these and "normal" gingerbread men. The package was so cute with a family of 4- two big gingerbread men, and two babies!

Pfeffernussen- This is a type of German Christmas cookie that I discovered through Panne Rizo. They are like little snowballs. They're similar to a ginger cookie, but covered with powdered sugar. Lightly spiced, and absolutely delicious. Between my boyfriend and I, we went through about 2 dozen!

Foccaccia- When I first tried this, I said, "It's actually foccaccia". You won't be disappointed in this one. Careful though, it's heavy on the garlic (delicious, but my tummy was unhappy with me...I'm not supposed to do garlic). I couldn't resist.



I'm slowly discovering more and more of their products, and have not yet been disappointed. Everything's been a wonderful discovery, and I will forever be a loyal customer. It looks like you can order their products online- I'm not sure if they ship!

It also looks like a variety of stores also carry their products including:
Whole Foods (Lower Mainland)
Urban Fare
Planet Organic (Victoria, Coquitlam)
Nature's Fare (Langley)
Edible Flours
Tamaringo's Cafe (Langley)
Good Nature Health Foods (North Vancouver)

I haven't seen them there, but would love to know if you have! Leave me a comment below!

Update to OMG Bread

Hello!

It's been a while since I posted my OMG Bread recipe- and I've used it plenty of times now. I thought I'd give an update to the recipe, and also just how I make it!

It's gluten-free bread. It's vegan. It's delicious. It's great for toasting. It's great for freezing.

Here is the original posting for OMG Bread.

If you haven't used this recipe yet, you should do it today.
I've tried a number of gluten-free breads from different bakeries...and mine is still one of the best. It's the best for toasting for sure. I don't eat a large amount of bread, so I keep mine frozen and toast a piece or two now and then for a toasty sandwich, or toast spread with maple butter, or natural peanut butter.

I haven't changed anything to the recipe, but added to the most recent loaf I did.

I added:

1/4 cup hemp hearts

1 tbsp dried rosemary

1 tbsp dried oregano

1 tbsp dried thyme

This added a little herby hint to the bread- but it's still the same, delicious stuff!

You can make 2 smaller loafs with the recipe, or one large loaf, as pictured above. Up to you! The larger is best for sandwiches, but the smaller loafs are better for just small pieces of toast, and limiting your carb intake.

OMG Bread.

Gluten-free bread. Also Egg and Dairy-free.
I DID IT!
Homemade.
Delicious.
No seriously.
Delicious!!!!!!!!!

I hesitate even defining it as gluten-free because even though it is entirely gluten-free....it's not "gluten free", if you know what I mean.

WOW.

Make this recipe now. I adapted this recipe from another site seen here:
http://aprovechar.danandsally.com/?p=228

But below are the EXACT instructions that I did.

Recipe for 2 loaves:

In a large mixing bowl combine:

1 1/2 cups millet flour
1/2 cup buckwheat flour
1 cup sorghum flour
1 cup cornstarch
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)

Add:

4 tsp olive oil
3 1/4 cup warm water (not hot)

Mix well- don't worry about "toughening" the bread...that only happens when Gluten is involved. Mix away my pretties! When you finish mixing, the bread dough will be more like cake batter than traditional bread dough.

For the best rising: While mixing the bread, create a proofing box in your stove. Put a bowl of water in the stove, and heat it at your absolutely lowest heat- MUST be less than 100 degrees F. Pour the bread dough into two well-greased loaf pans (I use and reuse those cheap shiny ones from the supermarket...work great). Tuck the loaves into the oven with the water. Allow to rise until batter extends a bit over the top of the pan. It took mine about 50 minutes.


Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-50 minutes, depending on your oven. To test doneness: Insert a toothpick or knife into the center to see if it comes out clean or doughy. Clean is good.

Remove bread from oven, and let cool in pan for about 10 minutes- then remove and put onto a well ventilated area (I put mine on top of my strainer to cool).

Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. Or freeze if you take your time eating it, like I do...

I'm not kidding you this bread is amazing. On the other site, some people went so far as to saying it brought tears to their eyes. It's so good. In fact, I'm going for another piece right now.



So, I just took this picture of a half-loaf, and I'm considering going back for a third piece. Unbelieveable.

Make it.
Do it.

All flours are available at Whole Foods- save yourself some money by buying the other ingredients somewhere else.
OMG.