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Recipes
Wonderful
Gluten-Free Sandwich Bread
I came across this recipe at www.thebakingbeauties.com
This bread's name says it all. Finally, a bread that has the texture and tastes like the wheat bread I remember before my diagnosis! This bread does not crumble or fall apart when you cut it, and it stays fresh for days!! I have successfully substituted other sugars and gluten free flours and still had it come out tasting fabulous!! The picture on the far left is a gluten free chicken sandwich. I substituted Bob Red Mill's garbanzo fava flour and sorghum flour for the brown rice flour and potato starch flour. As you can see from the picture the bread turned out very nice. The loaf in the middle is the recipe below.
Ingredients:
1
cup warm water 110 degrees (I decreased the water by 2 Tbs- You only need to adjust the water if you are using a liquid sweetener such as honey)
2
tsp instant yeast ( I increased to 2 1/2 tsp)
2
Tbsp granulated sugar (I used 2 Tbs. honey)
1
1/4 cup brown rice flour
1/2
cup ground flax (I used ground almonds)
1/2
cup potato starch
1/4
cup tapioca starch
1/4
cup skim milk powder (for dairy free use sweet rice flour)
2
1/2 tsp xanthan gum
1 tsp salt
2
tsp gluten free apple cider vinegar
2
Tbsp vegetable oil ( I used olive oil)
2
eggs plus 2
egg whites
Make
sure all ingredients are at room temperature. I place the eggs
(unshelled) in a bowl of warm water while I am preparing the
yeast.
Directions:
Preheat oven to 350 degrees
Combine
warm water, yeast & sugar in a bowl. Stir & let sit 5
minutes. This allows the yeast to proof & shortens rising time.
In
a large bowl, combine dry ingredients. Mix well and set aside.
Using heavy-duty mixer with paddle attachment, beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add
water/yeast mixture and mix until combined.
With
mixer on lowest speed, slowly add dry ingredients and mix until combined.
(The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer up to
medium speed, set timer and leave alone to beat for 4 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl.
Spoon
into prepared bread pan or mini-loaf pans. Cover with kitchen towel and let rise only until dough reaches the top of the pan. After putting the dough in the prepared bread pan I like to place the pan in a crock pot to raise (see picture below). I turn the crock pot on low (200 degrees) and let warm up for about 10 minutes. Turn off the crock pot and place bread pan inside. Then I place a spoon under one edge of the lid just to vent a little. The dough rises in about 10 minutes. When it reaches just slightly over the top of the pan (like the picture below) I remove the bread and put it in a preheated oven.
If you want to make hamburger buns or rolls like the picture above use 6 - 3 or 4 inch metal cookie cutters. Grease cookie sheet and inside of each cookie cutter. Fill each cookie cutter about 2/3 full. Cover with a light kitchen towel. Let rise in a
warm, draft-free place for 20 minutes, or until dough has risen
just to the top of the pan or rolls have doubled in size.
For medium size loaf bake for 35 to 45 minutes or until
loaf sounds hollow when tapped. Bake
15-20 minutes for mini loaves and rolls.
Cool for 10 minutes then remove from pan or cookie sheet and finish cooling on a wire rack. Place in a sealed container and cut as needed. The bread will freeze very well for up to 6 weeks.
Adapted from Betty Hagman's cookbook, "The Gluten-Free Gourmet Makes Dessert"
I made this for the first time this week. It was very very good!! It tastes just like a snickers bar.
Below you will find the original recipes. How I modified each recipe will be in blue.
Crust:
- 1 3/4 cups GF cookie crumbs I used 1 1/2
cups crumbs from a brownie mix I made. You make any gluten free brownie mix - cool and slice- then place in a magic bullet or blender and process until you have
crumbs.
- 1/4 cup finely chopped pecans I omitted these
- 1/4 cup margarine or butter, melted I wanted a lower fat crust so I used 1 egg white, 1 TB. melted butter, and 1 tsp. water. (This also made the crust soft and chewy like a candy bar)
Filling:
- 2 cups Vanilla Ice Cream I used Breyer's french vanilla ice cream.
- 1/4 cup Chunky Peanut Butter I used Adams chunky peanut butter
- 1 3.9oz. pkg. Instant Chocolate Pudding I used Jello brand
- 1 8oz. carton nondairy Whipped Topping I used CoolWhip
- 1/2 cup CoolWhip nondairy Whipped Topping
- 2 Tb. Hershey's chocolate syrup
Directions:
Prepare the crust by placing the crumbs
in a bowl. Add chopped nuts, melted margarine or butter. If using lower fat version -
in a cup slightly whip egg white with a fork. Add 1 Tb melted butter or
margarine and the water. Stir to blend. Pour on top of the crumbs and stir just until
blended. Press onto the bottom and up the sides of a 9" pie plate.
Bake in a 375 degrees oven for 7 minutes. Remove and cool crust. Crust
can be made ahead of time and frozen until ready to use.
For the
filling, soften the ice cream and mix well with the peanut butter. Add
the powdered pudding and stir. Fold in the whipped topping and spoon into the
crust. Spread 1/2 cup whipped topping over the top and pour a small amount of hershey's chocolate syrup on top. Freeze until ready to serve. To serve, remove from freezer a few minutes ahead of time. I took mine out of the freezer 1/2
hour ahead of time. Cut and enjoy. Makes 8 servings.
Simple Chocolate Crust Recipe:
Using your blender or magic bullet grind enough EnviroKidz organic Koala Crisp cereal to equal 1 1/2 cups crumbs. Substitute cereal crumbs for cookie crumbs in the recipe above. For a deeper chocolate taste add 1 Tb. cocoa to the egg and butter mixture.
Cinnamon Muffins
Modified from Elana's Pantry www.elanaspantry.com
These are very soft and moist almost like a cupcake. My modification is in blue.
1 cup blanched Almond Flour - I purchase raw almonds and grind them into a fine powder using my magic bullet. You can also use a blender.
2 tbsp Coconut Flour or Ground Coconut
½ tsp Baking Soda
¼ tsp Celtic Sea Salt
¼ cup Grapeseed Oil - I used extra virgin olive oil
¼ cup Agave Nectar - I used raw honey
3 eggs
1 tbsp Vanilla Extract - I used McCormick's
2 tsp McCormick's Cinnamon
Cinnamon Topping: I skipped the topping and added cinnamon to the muffin mix
2 tbsp Agave Nectar
1 tbsp Cinnamon
1 tbsp Grapeseed Oil
- To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
- Set mixture aside.
Directions:
- Combine almond flour, coconut flour, baking soda, cinnamon, and salt in a medium bowl
- In a large bowl blend together oil, agave, eggs and vanilla
- Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
- Spoon topping onto muffins
- Bake muffins for 8-12 minutes at 350°
- Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting. (As you can tell from the picture I did not frost these)
Creamy Cream Cheese Frosting (optional)
4 ounces cream cheese, softened to room temperature
3 tbsp agave nectar
3 tbsp heavy cream
- To make frosting combine cream cheese and agave in a medium bowl until well blended
- Whip in heavy cream until frosting is nice and thick
- Spread over Cinnamon Bun Muffins
- Serve
Makes 9 muffins
Gluten Free Snack Bars
Modified from www.livingwithout.com website
- 1 1/3 cup gluten free oats or quinoa flakes (I used gluten free oats)
- 1 cup sorghum flour (I used almond flour- I grind my own by placing raw almonds in my magic bullet- you can also use a blender or food processor)
- 3/4 cup white or brown rice flour (I used 1 1/4 cups of a gluten free mix that I make from scratch using 1 cup brown rice flour,1 cup white rice flour, 1/2 cup tapioca starch, 1/2 cup potato starch, and 1 TB xanthan gum.
- 1/2 cup tapioca flour (I omitted this since it was already in the gf mix
- 1 1/2 tsp. xanthan gum (I cut this down to 1/2 tsp since it is also in the gf mix)
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 2/3 cup brown sugar (I used 2/3 cup brown sugar, 1/2 cup fructose, 1/2 cup xylitol)
- 2/3 cup canola oil or other vegetable oil (I used extra virgin olive oil)
- 2 eggs
- 4 TB maple syrup (I used 100% pure maple syrup)
- 2 tsp vanilla extract
- 2/3 cup raisins, soaked in warm water
- Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking pan
- In large bowl, combine dry ingredients
- In medium bowl, combine oil, eggs, maple syrup, and vanilla
- Add wet ingredients to dry mix and mix with a fork until blended
- Drain raisins, reserving 1/4 cup liquid. Fold raisins into batter. Add reserved liquid a little at a time until batter is smooth. Batter will be thick. Do not over mix.
- Spread batter into greased baking pan. Bake in preheated oven for 20 - 25 minutes until golden in color.
- Cool on wire rack. Cut into bars. To store, wrap and freeze. These were very good and so moist. I kept them covered in the cake pan and they stayed moist for days.
Almost Mrs. Fields Cookies
These cookies are not low fat or sugar. But, if you have been wanting a great chocolate chip cookie you will love these. I will post a picture as soon as I bake some more of these. I adapted the recipe from a cookbook I bought years ago called, "Women's Circle Home Cooking." Below is the original recipe and my modification is in blue.
1 cup Butter 1 cup Earth Balance Dairy & Soy free natural buttery spread
1 cup Sugar 1 cup Organic Cane Sugar
1 cup Brown sugar 1 cup Organic Brown Sugar
2 Eggs 2 Organic free range Eggs
1 Tb Vanilla 1 1/2 Tb McCormick Vanilla
2 cups Flour 2 cups Gluten Free Flour Mix
2 1/2 cups Oatmeal 2 1/2 cups Bob's Red Mill Gluten Free Oats
1/2 tsp Salt 1/2 tsp Sea Salt
1 tsp Baking Powder 2 tsp Rumford Aluminum-Free Baking Powder 1 tsp Baking Soda 1 tsp Arm & Hammer Pure Baking Soda
12 oz Chocolate Chips 10 oz Enjoy Life gluten free, dairy, nut & soy free chocolate chips
8 oz Hershey Candy Bar, chopped I like to use Hershey's baking chocolate mini bars
3 cups Chopped nuts I omit these
Gluten Free Rice Flour Mix:
Mix together 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch flour, and 1 Tb xanthan gum.
Directions:
In mixer or by hand, cream butter and sugars together; add eggs and vanilla. Mix well. With mixer on low add flour mix, salt, baking powder & baking soda. When combined slowly pour in oats. Mix well then stir in chips, Hershey bar, & nuts. Preheat oven to 375. Drop dough onto greased cookie sheet and bake for about 8 minutes. Do not over bake. Cookies will be slightly brown around the edges. If you want crisper cookies let completely brown. Cool on wire racks and store in a tight container.
Peanut Butter Cookies
1 cup Adams Chunky Peanut Butter or almond butter
1/2 cup Honey or 1/3 cup Fructose or Xylitol
1 egg
1/2 tsp. Baking Soda
1/4 cup Bob's Red Mill Gluten Free Oats (optional)
12 Hershey's Mini Chocolate Kisses
Preheat oven 350 degrees.
Mix the first 5 ingredients together in a bowl. Roll dough into 1 inch balls and place dough on ungreased cookie sheet 1 to 2 inches apart. Press down with a fork. Bake in preheated oven for 6-8 minutes or until cookies are lightly brown. Remove from oven and cool 2 to 3 minutes. Press a mini chocolate kiss in the center of each cookie and remove cookies onto a cooling rack. Makes 12 cookies.
The original recipe called for 1 cup sugar and did not include the GF oats. I rarely use granulated cane sugar. (I don't think I even have any in the house right now) We also like oats in our cookies. Before I found the GF oats I would coarsely grind raw almonds and use as an oat substitute or purchase raw sliced almonds. By the way, if you use fructose your cookies will brown quickly so watch carefully or they will burn.
1. Not all turkeys are gluten free!! (Many turkeys are soaked in a solution that has gluten in it)
Purchase only FRESH TURKEYS!
- Foster Farms FRESH Turkey (My favorite company)
- Butterball FRESH Turkey
- Honeysuckle White FRESH Whole Turkey
2. Not all hams are gluten free! Below is a list of
companies that have gluten free hams and why you need to be careful
when buying a ham. Always check the ingredient list to make sure
nothing has changed. This is very important for any ham that says it is
preglazed.
The quote below if from About.com.
"Ham is a holiday tradition in many homes. Hams, like turkey may be
injected with a solution during processing that contains gluten.
According to the following manufacturers, listed products are
gluten-free. Always read labels carefully because not all products by
these manufacturers are gluten-free."
-
Safeway Butcher Cut Spiral Sliced Ham (glaze packet is not gluten free)
Safeway Butcher Cut Cooked Ham (95% Fat Free)
Safeway Butchers Cut Preglazed Spiral Sliced Ham
Honeybaked Hams
3. Below is a list of companies that have gluten free products to help you
with your holiday shopping. (This is by no way a complete list. But I
had to start somewhere) If you have a product you are questioning- go to
links page and click on glutenfreeinsd.com. Then to manufacturers. If
you still cannot find the answers you need please contact me.
- Wilderness pie fillings
- CoolWhip whipped topping
- McCormick single spices including liquid flavorings like vanilla & almond
- Libby's pumpkin pie filling
- Carnation evaporated milk
- Jello brand pudding
- Oceanspray jellied & berry cranberry sauce
