Gluten-Free Molasses Muffins

Ingredients:

•2 tbsp molasses

•1 tsp baking soda

•3/4 cup brown sugar, packed

•1/4 cup margarine

•2 eggs OR Ener-G Egg Replacer for 2 eggs

•1 cup rice bran

•1 cup (8 ounces) buttermilk OR milk or soymilk plus 1 tbsp lemon juice

•2 cups rice flour

Preparation:

Preheat oven to 375 degrees F.

Stir baking soda in molasses until foamy and light in color. Set aside.

Cream brown sugar and margarine together. Beat in eggs, then rice bran. Pour in buttermilk, molasses and baking soda.

Beat in rice flour.

Spoon into greased patty tin 1/2 to 3/4 full.

Bake for 30 minutes. Serve.

These molasses muffins are wheat-free, gluten-free and yeast-free. Use egg replacer and soymilk plus lemon juice to make this recipe vegan as well as gluten free. Scroll down for more gluten-free muffin recipes to try.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Popover Recipe

Ingredients:

•3/4 cup gluten-free all purpose flour mix – preferably without added gum (see note below)

•1/4 cup gluten-free sweet rice flour

•1 cup half & half (light cream)

•2 large eggs, room temperature

•1/4 plus 1/8 teaspoon salt

•NOTE: I used Authentic Foods All-Purpose GF Classic Flour Blend to prepare this recipe. This blend contains brown rice flour, potato starch and tapioca flour and has no added gum. If you prefer to use a homemade gluten-free flour blend, I recommend using one of the “General Baking Mix” flour blend recipes from the Celiac Sprue Association which call for these three ingredients.

Preparation:

Preheat oven to 450° F / 232° C

Liberally grease a 4-cup popover pan with vegetable oil.

Combine all purpose gluten-free flours and salt in a small mixing bowl. Whisk to thoroughly combine.

Combine half & half (light cream), eggs and gluten-free flour mixture (in that order) in a large blender pitcher. Blend at high speed. Use a spatula to scrape down the sides of the pitcher and pulse briefly. The popover batter should look like very thin pancake batter.

Place popover pan in preheated oven for 3 minutes. Carefully remove pan and fill each popover cup 1/2 to 2/3 full. Place pan back in preheated oven and bake for about 25 minutes. Reduce oven temperature to 300° F / 149° C and bake an additional 5-7 minutes or until the popovers are deep golden brown. Serve warm.

Yield – 4 large popovers

Cook’s Note: I prepared a dairy free version of gluten-free popovers with poor results. Not only didn’t the popovers pop as high, they did not have the characteristic hollow inside and they did not brown well.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Double Blueberry Muffin Recipe

Ingredients:

•1 1/2 cups almond meal

•1/4 cup all purpose gluten-free flour mix

•1/4 cup tapioca flour

•1 tablespoon GF baking powder

•1/2 teaspoon salt

•2 teaspoons guar gum

•1/2 teaspoon cinnamon

•1/2 cup softened butter

•3/4 cup honey

•2 eggs

•1/4 cup buttermilk OR dairy free substitute (coconut milk works well)

•1/2 cup crushed fresh blueberries

•2 cups whole, fresh blueberries

Preparation:

Preheat oven to 400º

In a medium bowl mix all dry ingredients together. Set aside. In a large mixing bowl beat butter and honey until light and fluffy. Add eggs and milk and beat on low until blended. Slowly add dry ingredients and beat on low just until batter is moist. Gently fold crushed and whole blueberries into the batter. Spoon batter into a paper-lined muffin pan. Bake 30 minutes or until done. Cool on a rack before removing paper liners.

Makes about 12 large or 14 medium muffins

(Teri Gruss, MS, About.com Guide)

Mock Rye Gluten Free Bread (machine)

Ingredients

2 eggs

1 1/3 cups water

1 teaspoon cider vinegar

3 tablespoon oil

1 tablespoon liquid honey

1 tablespoon molasses

1 1/2 teaspoon salt

3/4 cup tapioca flour

1/2 cups soya flour

2 cups brown rice flour

1 tablespoon xanthum gum

1 tablespoon caraway seeds

1 tablespoon dry yeast

Method

In a bowl whisk together the eggs and water. Add to the breadmaker. Pour in the vinegar, oil, honey, molasses and salt. In a bowl combine the flours and the xanthum gum and mix together. Pour into the breadmaker. Sprinkle the yeast and the caraway seeds on top. Set the breadmachine to basic and 1 1/2lb. After cooking allow to cool for 10 minutes before removing from the breadmachine. Cool on a wire rack.

(cookingbread.com)

Gluten-Free Rosemary Walnut Bread Recipe

This recipe for Gluten-Free Walnut Rosemary Bread makes a savory, crusty and aromatic loaf of walnut-studded, rosemary flecked bread. The loaf is baked in a pre-heated enamel Dutch oven or lidded ceramic bowl. The results are a beautifully crusted, fragrant loaf of gluten-free bread, perfect for sandwiches or toast.

Ingredients:

•1 1/4 cups all purpose gluten-free flour mix (I used Bob’s Red Mill All Purpose Gluten-Free Flour Mix in this recipe)

•1 cup arrowroot starch

•1 cup tapioca starch

•1 cup white rice flour

•1/4 cup buttermilk powder

•1 tablespoon guar gum OR xanthan gum

•1 teaspoon salt

•5 teaspoons instant dry yeast granules

•3 room temperature eggs

•1 teaspoon apple cider vinegar

•1/2 cup extra virgin olive oil, plus 5 tablespoons to use in pan

•1 tablespoon honey

•1 1/3 cups lukewarm carbonated water OR gluten-free beer

•4 tablespoons fresh, chopped rosemary

•1/2 cup chopped walnuts

Preparation:

1.Place dry ingredients in a large mixing bowl and whisk until well blended.

2.In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1 cup water and stir to blend.

3.Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.

4.Add walnuts and rosemary and mix just until evenly distributed.

5.Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.

6.Preheat oven to 400 degrees. Pour 3 tablespoons of olive oil in a 2-quart enameled Dutch oven or ceramic oven proof casserole dish with a lid. Place the pan or bowl, without the lid on, in the oven and allow to preheat while the bread dough is resting.

7.Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough. Brush 2 tablespoons of olive oil evenly over the top.

8.Cover with lid and bake for 35 to 45 minutes, or until an instant thermometer, inserted into the middle of the bread reads 205 degrees.

9.Remove bread from pan and let cool before cutting.

Tips:

If the dough seems too thick, add more warm water, 1/3 cup at a time until dough is the consistency of thick biscuit dough. Gluten free flours absorb water differently- if you substitute other Gf flours in this recipe, you may need to adjust the amount of water used.

(Teri Gruss, MS, About.com Guide)

Gluten-Free and Dairy-Free Irish Soda Bread Recipe

Gluten-Free and Dairy Free Irish Soda Bread is adapted from a recipe by Connie Sarros, “Leprechaun Bread” which appears in her cookbook, Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook. This recipe makes a light, classic loaf of Irish Soda Bread with terrific flavor and texture.

Ingredients:

•2 cups gluten-free all purpose flour mix ( I used Bob’s Red Mill Pizza Crust Mix with great results)

•1/2 teaspoon salt

•1 teaspoon gluten-free baking powder

•1 teaspoon cinnamon

•1/2 teaspoon nutmeg

•1 tablespoon honey OR 1 tablespoon sugar

•1 tablespoon cold dairy-free butter substitute, cut in small pieces (see note)

•1/2 cup currants OR raisins

•2 large, lightly beaten eggs

•1 cup minus 1 tablespoon light, canned coconut milk (see note)

•1 tablespoon apple cider vinegar

•1 tablespoon gluten-free mayonnaise

•2 teaspoons baking soda

•Extra gluten-free flour to shape dough

•Extra coconut milk to brush on loaf before baking

•Note: If you include dairy foods in your diet, use unsalted butter instead of dairy-free butter substitute and substitute buttermilk for the coconut milk. If using buttermilk, reduce the amount of apple cider vinegar from 1 tablespoon to 1 teaspoon.

Preparation:

Preheat oven to 375° F / 190° C

Line a small baking sheet with parchment paper or lightly grease.

Note: The key to preventing stickiness while shaping the bread loaf is to liberally flour a large cutting board (work surface) with gluten-free flour mix or white rice flour. Keep hands and loaf lightly floured while shaping!

1.Sift all dry ingredients EXCEPT baking soda. Pour into a medium mixing bowl.

2.Use hands to work cold butter substitute into flour mixture. Add currants.

3.Add cider vinegar to coconut milk and pour into dry ingredients. Mix with an electric mixer to thoroughly blend.

4.Add mayonnaise and lightly beaten eggs and mix just until combined. Add baking soda and mix to combine.

5.Turn the thick, sticky batter onto a floured cutting board and shape the loaf into a round ball, about 6 inches in diameter.

6.Use a sharp knife to cut an “X” on the top of loaf.

7.Brush with coconut milk and allow to rest for 10 minutes. Brush with coconut milk again.

8.Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.

9.Serve warm

Serves 6

Tips-

I used Bob’s Red Mill Pizza Crust Mix to make this recipe. It worked beautifully and is both gluten and dairy free. This product contains whole grain brown rice, potato starch, whole grain millet flour, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, sea salt and guar gum. Don’t use the package of yeast that is in the bag for this recipe!

(Teri Gruss, MS, About.com Guide)

Applesauce Gluten Free Bread

Ingredients

1 1/3 cups sorghum flour

1/3 cup whole bean flour

1/3 cup cornstarch

1/2 cup sugar

2 teaspoons xanthum gum

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup golden raisins

1 1/2 cup applesauce

1 teaspoon cider vinegar

2 egg whites

Method

Preheat oven to 350 degrees and lightly grease a large loaf pan. In a bowl combine the flours, cornstarch, sugar, xanthum gum, baking powder, baking soda, salt, cinnamon and the raisins. Whit a wire whisk give the dry ingredients a good mix. In a separate bowl, mix together the applesauce, vinegar and egg whites untill well mixed. Make a well in the flour mixture and pour in the liquid. Mix just till combined. Pour into loaf pan and bake for 60 minutes or till done. Cool of a rack for 30 minutes before cutting.

(cookingbread.com)

Gluten Free Almond-Loaded Biscotti

This recipe is adapted from a recipe by Donna Washburn and Heather Butt- “Cherry Almond Biscotti” which appears in their cookbook Complete Gluten-Free Cookbook

Ingredients:

•3/4 cup amaranth flour

•1/4 almond meal (see tips)

•3 tablespoons tapioca flour

•2 tablespoons arrowroot starch OR cornstarch

•3/4 teaspoon guar gum

•1/2 teaspoon gluten free baking powder

•1/8 teaspoon salt

•2 eggs

•1/2 cup sugar

•1 teaspoon almond extract

•1 1/2 cups coarsely chopped, toasted almonds (see tips)

Preparation:

Preheat oven to 325°F

Butter a 8×8 inch baking dish

1.Combine all dry ingredients except sugar in a medium mixing bowl and use a large whisk to thoroughly combine.

2.In another mixing bowl, beat eggs and sugar until blended.

3.Add dry ingredients to eggs and sugar and mix until blended.

4.Fold in toasted almonds and stir to combine.

5.Pour in prepared baking dish and bake for 30-35 minutes, until just starting to turn golden brown. Cool for 5 minutes.

6.Use a sharp knife to divide the biscotti into 4 equal pieces. Cut each piece into 6 even slices.

7.Place biscotti slices on a baking sheet and bake an additional 15 minutes, or until crisp.

8.Store in an airtight container.

Makes 24 biscotti slices

Tips-

For fresh and convenient almond flour, use a clean electric coffee bean mill to grind your own.

To toast almonds- Evenly spread 1 1/2 cups of whole, unblanched raw almonds on a baking sheet. Toast in preheated oven for about 8-10 minutes.

Yield- 24 Biscotti

(Teri Gruss, MS, About.com Guide)

Cranberry Gluten Free Bread

Ingredients

1 1/2 cups rice flour

1/3 cup cornstarch

1/3 cup tapioca flour

1 1/2 teaspoon xanthum gum

1 tablespoon baking powder

3/4 teaspoon salt

2/3 cup cranberry juice

1/3 cup water

2/3 orange marmalade

1 teaspoon cider vinegar

1/4 cup oil

2 eggs

1 cup cranberries – frozen or fresh

Method

Preheat oven to 350 degrees and lightly grease a large loaf pan. In a large bowl combine the flours, cornstarch, xanthum gum, baking powder and salt. In another bowl combine the cranberry juice, water, marmalade, vinegar, oil and eggs. Mix together with an electric mixer. Make a well in the center of the flour mixture and pour in the liquid. Mix just till combined. Fold in the cranberries. Pour into the prepared loaf pan and bake for 60 minutes or until done. Cool on a wire rack.

(cookingbread.com)

Gluten-Free Sandwich Bread Recipe

This gluten-free sandwich bread recipe makes a medium sized loaf that has both good taste and texture. It slices beautifully for sandwiches and makes excellent toast. Try making grilled cheese sandwiches, French Toast or egg salad sandwiches with this wholesome bread.

Ingredients:

•3 cups all purpose gluten-free flour mix (recipe link below OR use your favorite GF AP mix))

•1/3 cup dry milk powder or dairy free substitute (I used Vance’s DariFree™)

•2 teaspoons guar gum

•1 1/4 teaspoons xanthan gum

•1 1/2 teaspoons unflavored gelatin OR vegan agar agar powder (not flakes)

•3 tablespoons sugar

•1 teaspoons salt

•1 1/2 teaspoons egg substitute

•1 package (2 1/2 teaspoons) active dry Baker’s Yeast (not QuickRise or Bread Machine yeast)

•2 eggs, room temperature

•5 tablespoons butter, cut in small pieces, room temperature

•1 1/2 cups water or plain club soda, room temperature

•1 tablespoon honey

•1 teaspoon apple cider vinegar

Preparation:

1.Lightly grease a 9 x 5 inch bread loaf pan and dust lightly with sweet rice flour.

2.Whisk the dry ingredients in a mixing bowl until thoroughly blended.

3.In a large bowl or the bowl of your stand mixer, blend eggs, butter, vinegar and honey.

4.Add 1 cup of water to egg mixture.

5.Using your mixer (either hand held or stand mixer) start to slowly add dry ingredients and continue to mix.

6.Add remaining water slowly and the rest of the dry ingredients until you have a batter the consistency of thick cake batter.

7.Mix this batter at high speed for 4 to 5 minutes.

8.Dip a rubber or silicone spatula in water and scrape the bread batter into prepared pan. Smooth out the top.

9.Cover and let rise in a warm draft free location for 1 hour.

10.Preheat oven to 375°. Bake for 55-60 minutes. Tent with foil after baking for 10 to 15 minutes to prevent over browning of crust.

11.Remove immediately from pan and cool completely on a wire rack before cutting.

(Teri Gruss, MS, About.com Guide)

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