Now is the time for revenge. With gevrek. If you're feeling particularly kind you can even offer revenge to your mother.
Gevrek are sesame-seed-covered rolls from Turkey. The last time I visted my wife’s Turkish ”Family” (Leslie was an AFS student when she was in high school), we ate it every morning. Obviously this was before my diagnosis. My recipe is gluten-free, of course, and pretty close to the real thing. (Which isn't modernist but when it comes to revenge who cares?)
Gluten-free gevrek are so good you'll be smuggling them into your next buffet. But be careful - once the wheat-eaters try them you won't have any left for yourself
Here is my recipe:
160 grams brown rice mix (*)
91 gram millet flour
1 1/4 tsp xanthan
5/8 tsp salt
30 gram sugar
8 1/2 gram instant yeast
1 1/4 TBLS olive oil
234 gram water at 110 F
(*) brown rice mix
Authentic Foods superfine brown rice flour 272 grams
Expandex © modified tapioca starch 120 grams
potato starch flour 100 grams
In a medium-size bowl, combine all dry ingredients. Pour into the bowl of a large electric mixer (or get out a hand-held mixer with sturdy whisks) and stir ingredients on low speed until well blended. Add the olive oil and stir on low. With mixer running add water. Turn mixer to high and mix 2 minutes.
Turn dough out onto wetted plastic wrap. Divide into 6 equal lumps and form these into sausage shapes.
Liberally scatter sesame seeds over a sheet of parchment paper. Roll sausages onto these and bring ends together to form doughnuts. Cover these liberally with more sesame seeds and press gently into surface.
Place gevrek into a very moist proofing chamber set to 80 F. Proof 40'.
Place a pizza stone into oven and heat oven to 500 F. Slide gevrek onto stone. Bake 6 - 8 minutes or until interior temperature is @ 200 F. Eat within 24 hours.