Gluten-Free Bread Recipes

Gluten-Free White Bread for Bread Machines

Cate — Sat, 19 Nov 2011 08:45:20 +0000

Ingredients

3 eggs

1 tablespoon cider vinegar

1/4 cup olive oil

1/4 cup honey

1 1/2 cups buttermilk, at room temperature

1 teaspoon salt

1 tablespoon xanthan gum

1/3 cup cornstarch

1/2 cup potato starch

1/2 cup soy flour

2 cups white rice flour

1 tablespoon active dry yeast

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

When bread is finished, let cool for 10 to 15 minutes before removing from pan.

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Gluten-Free White Bread for Bread Machines is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-free Peanut Butter Cookies

Cate — Mon, 14 Nov 2011 08:43:05 +0000

Ingredients

2 cups peanut butter

2 cups white sugar

4 eggs, beaten

2 cups semi-sweet chocolate chips (optional)

1 1/2 cups chopped pecans (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.

Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.

Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

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Perfect Gluten-Free Peanut Butter Cookies

Cate — Wed, 09 Nov 2011 08:38:27 +0000

Ingredients

1/2 cup gluten free, casein free margarine

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup salted natural peanut butter

1/2 teaspoon baking soda

1 cup soy flour

1/4 cup tapioca flour

1/4 cup potato flour

Directions

Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the margarine, brown sugar and white sugar until smooth. Mix in the egg and peanut butter. Combine the baking soda, soy flour, tapioca flour and potato flour; stir into the batter to form a dough. Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Gluten-Free Yellow Cake

Cate — Fri, 04 Nov 2011 07:34:51 +0000

Ingredients

1 1/2 cups white rice flour

3/4 cup tapioca flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon xanthan gum

4 eggs

1 1/4 cups white sugar

2/3 cup mayonnaise

1 cup milk

2 teaspoons gluten-free vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

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Gluten Free Macadamia Pie Crust

Cate — Tue, 18 Oct 2011 07:32:01 +0000

Ingredients

6 ounces macadamia nuts

2 eggs

1 1/2 cups soy flour

Directions

Preheat the oven to 350 degrees F (175 degrees C).

the macadamia nuts into the container of a food processor, and blend until they reach a peanut butter like consistency. Scrape out into a bowl, and stir in the eggs and soy flour until well blended.

Place the dough between two pieces of waxed paper, and roll out into about a 12 inch circle. Remove the top piece of waxed paper, and invert the dough into a 9 inch pie plate. Press into the bottom and up the sides. Remove any overhanging dough.

Bake for 5 minutes in the preheated oven, or until light golden brown. Use in any recipe calling for a prebaked pie crust.

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Gluten Free Chocolate Cupcakes

Cate — Thu, 13 Oct 2011 07:28:28 +0000

Ingredients

1 1/2 cups white rice flour

3/4 cup millet flour

1/2 cup unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon xanthan gum

4 eggs

1 1/4 cups white sugar

2/3 cup sour cream

1 cup milk

2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.

In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

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Amazing Gluten-free Layer Bars

Cate — Sun, 09 Oct 2011 07:40:25 +0000

Ingredients

7 ounces flaked coconut

1 cup butterscotch chips

6 ounces semisweet chocolate chips

8 ounces unsalted peanuts

1/2 cup sliced almonds

1 (14 ounce) can sweetened condensed milk

Directions

Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13×9 inch baking pan. Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsel, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut . Bake for 20 minutes in the preheated oven. Cool completely before cutting into squares.

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Gluten-Free Golden Yam Brownies

Cate — Mon, 03 Oct 2011 07:24:42 +0000

Ingredients

2 tablespoons dry egg replacer (such as Ener-GÂ¬Ã†)

1/2 cup water

1 1/2 cups sweet rice flour (mochiko)

1 1/2 teaspoons xanthan gum

1 teaspoon baking powder

1/2 teaspoon salt

1 cup vegan margarine (such as Earth BalanceÂ¬Ã†)

1 cup packed brown sugar

1 cup turbinado sugar (such as Sugar in the RawÂ¬Ã†)

2 teaspoons gluten-free vanilla extract

2 cups peeled and finely shredded yam

3/4 cup turbinado sugar (such as Sugar in the RawÂ¬Ã†)

1/4 cup cornstarch

tablespoons vegan margarine (such as Earth BalanceÂ¬Ã†), softened

2 tablespoons almond milk

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Stir the egg replacer and water together in a small bowl until the powder is completely integrated. Stir the rice flour, xanthan gum, baking powder, and salt together in a separate bowl.

1 cup margarine, brown sugar, and 1 cup turbinado sugar with an electric mixer in a large bowl until light and fluffy. Add the egg replacer about 1/2 cup at a time, allowing each addition to blend into the butter mixture before adding the next. Add the vanilla extract with the last of the egg replacer. Pour the rice flour mixture into the batter, mixing until just incorporated. Fold the shredded yam into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.Stir 3/4 cup turbinado sugar, cornstarch, 2 tablespoons margarine, and almond milk together in a small bowl until smooth. Spread over the brownies while still warm; they will absorb some of the glaze. Serve warm.

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Delicious Gluten-Free Pancakes

Cate — Wed, 14 Sep 2011 07:20:56 +0000

Ingredients

1 cup rice flour

3 tablespoons tapioca flour

1/3 cup potato starch

4 tablespoons dry buttermilk powder

1 packet sugar substitute

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

2 eggs

3 tablespoons canola oil

2 cups water

Directions

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

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Gluten-Free Orange Almond Cake with Orange Sauce

Cate — Fri, 09 Sep 2011 07:16:11 +0000

Ingredients

3 eggs, separated

2/3 cup white sugar

1/4 cup rice flour

1 teaspoon ground cinnamon

1/2 cup orange juice

1 1/2 cups finely ground almonds (almond meal)

2 2 tablespoons heavy cream

3 2 cups white sugar

4 1 cup orange juice

5 1 tablespoon grated orange zest

6 1/2 cup butter

7 4 egg whites

8 Directions

9 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch spring form pan with cooking spray, and dust with rice flour.

10 In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the almond meal and cinnamon. In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan. To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.

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Gluten-Free Orange Almond Cake with Orange Sauce is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-free Mexican Wedding Cakes

Cate — Sun, 04 Sep 2011 07:11:12 +0000

Ingredients

1/2 cup butter

1 teaspoon gluten free vanilla extract

1 cup confectioners’ sugar

1/2 cup white rice flour

1/4 cup cornstarch

1/4 cup tapioca flour

1/4 teaspoon unflavored gelatin (optional)

1 cup chopped hazelnuts

1 cup chopped walnuts or hazelnuts

sugar for dusting

Directions

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the butter and vanilla until well blended. Sift together the confectioners’ sugar, rice flour, cornstarch, tapioca starch and gelatin. Stir into the butter mixture until all of the dry ingredients have been absorbed. Mix in the ground hazelnuts and chopped hazelnuts. Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until golden brown. For crispier cookies, reduce heat to 325 degrees F (165 degrees C), and bake slightly longer. When cookies have cooled completely, dust with additional confectioners’ sugar.

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Gluten-Free Fudge Brownies

Cate — Sun, 07 Aug 2011 07:07:34 +0000

Ingredients

2/3 cup gluten-free baking mix (such as Bob’s Red Mill All Purpose GF Baking Flour

1/2 cup cornstarch

1 cup white sugar

1 cup packed brown sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

2 eggs, beaten

3/4 cup margarine, melted

Directions

Preheat oven to 350 degrees F (175 degrees C), and grease an 8×8 inch square baking dish.

Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

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Golly Gee Gluten-Free Pancakes

Cate — Wed, 13 Jul 2011 13:19:18 +0000

Ingredients

1 egg

1/4 cup apple juice

1 tablespoon unsalted butter, melted

1/4 cup amaranth flour

1/4 cup tapioca flour

3 tablespoons arrowroot flour

1/4 teaspoon ground cinnamon

1 pinch ground nutmeg

1/2 teaspoon wheat-free baking powder

1/4 teaspoon salt

Directions

In a medium mixing bowl, beat the egg with the apple juice and melted butter. Add the remaining ingredients and stir.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. This batter must be used right away and can not sit and wait.

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Chocolate, Chip, Cookies, (Gluten, Free)

Cate — Fri, 08 Jul 2011 11:15:54 +0000

Ingredients

3/4 cup butter, softened

1 1/4 cups packed brown sugar

1/4 cup white sugar

1 teaspoon gluten-free vanilla extract

1/4 cup egg substitute

2 1/4 cups gluten-free baking mix

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

12 ounces semisweet chocolate chips

Directions

Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.

In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

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Perfect Cashew and Peanut Butter Gluten-free Cookies

Cate — Mon, 04 Jul 2011 03:10:50 +0000

Ingredients

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1/4 cup salted natural peanut butter

1/4 cup cashew butter

1/2 cup gluten free, casein free margarine

1/2 teaspoon baking soda

1/2 cup corn flour

1/2 cup tapioca flour

1/4 cup potato flour

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

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Gluten-Free Irish Soda Bread

Cate — Mon, 20 Jun 2011 12:07:15 +0000

Ingredients

1 1/2 cups white rice flour

1/2 cup tapioca flour

1/2 cup white sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 egg

1 cup buttermilk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.

Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.

Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

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Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

Cate — Thu, 16 Jun 2011 03:00:52 +0000

Ingredients

1/2 cup sorghum flour

1/2 cup tapioca flour

1/2 cup rice flour

1 cup cocoa powder, sifted

1 1/2 tablespoons xanthan gum

2 1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 cup butter at room temperature

3/4 cup (packed) dark brown sugar

1 cup white sugar

3 eggs

2 egg yolks

2 teaspoons vanilla extract

1 1/2 cups buttermilk

5 ounces chocolate chips

1/2 cup sour cream

1/2 teaspoon vanilla extract

1 tablespoon heavy cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan and set aside

In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.

In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan. To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.a href=”http://tps61.PERFCOOK.hop.clickbank.net/” target=”_blank”>Download Your Free Cookbook Now

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Garbanzo Bean Chocolate Cake (Gluten Free!)

Cate — Fri, 10 Jun 2011 15:56:11 +0000

Ingredients

1 1/2 cups semisweet chocolate chips

1 (19 ounce) can garbanzo beans, rinsed and drained

4 eggs

3/4 cup white sugar

1/2 teaspoon baking powder

1 tablespoon confectioners’ sugar for dusting

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.

Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.

Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners’ sugar just before serving

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Gluten-Free Pie Crust with LIBBY’SÂ¬Ã† Famous Pumpkin Pie Filling

Cate — Sat, 04 Jun 2011 13:50:08 +0000

Ingredients

1 cup white rice flour

1/2 cup potato starch

1/2 cup tapioca flour

1/4 teaspoon salt

6 tablespoons cold butter, cut into small pieces

1 large egg, beaten

1 tablespoon apple cider or white vinegar

3 tablespoons ice water, or as needed

Filling

1 1/2 cups granulated sugar

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

4 large eggs

1 (29 ounce) can LIBBY’SÂ¬Ã† 100% Pure Pumpkin

2 (12 fluid ounce) cans NESTLEÂ¬Ã† CARNATIONÂ¬Ã† Evaporated Milk

Whipped cream or topping (optional)

Directions

For Pie Crust: Combine rice flour, potato starch, tapioca flour and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Form well in center. Add egg and vinegar; stir gently with a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. (Be careful not to add too much water as dough will be hard to roll.)

Shape dough into ball and divide in half. Cover one half with plastic wrap; set aside. Place remaining half on lightly floured (use rice flour) sheet of wax paper. Top with additional piece of wax paper. Roll out dough to 1/8-inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate. Slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired. Repeat with remaining half.

For Filling: Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shells.

Bake in preheated 425 degrees F. oven for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or topping before serving.

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Alison’s Gluten Free Bread

Cate — Fri, 20 May 2011 14:48:23 +0000

Ingredients

1 egg

1/3 cup egg whites

1 tablespoon apple cider vinegar

1/4 cup canola oil

1/4 cup honey

1 1/2 cups warm skim milk

1 teaspoon salt

1 tablespoon xanthan gum

1/2 cup tapioca flour

1/4 cup garbanzo bean flour

1/4 cup millet flour

1 cup white rice flour

1 cup brown rice flour

1 tablespoon active dry yeast

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

When bread is finished, let cool for 10 to 15 minutes before removing from pan.

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Dairy and Gluten-Free ‘Buttermilk Pancakes’

Cate — Sun, 15 May 2011 12:42:43 +0000

Ingredients

1 cup sweet rice flour

2 teaspoons baking powder

2 teaspoon baking soda

1/2 teaspoon ground cinnamon (optional)

1/2 teaspoon salt

2 eggs, beaten

1 1/4 cups soy

1/4 cup rice milk

2 tablespoons vegetable oil

Directions

Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

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Orange Walnut Bread (Gluten-Free)

Cate — Sun, 08 May 2011 08:35:14 +0000

Ingredients:

2 cups Gluten-Free Flour Blend (see below)

¾ cup sugar

½ cup coconut milk)

½ cup orange juice

3 tablespoons apple sauce plus 1 tablespoon coconut milk

2 tablespoons butter, melted

2 tablespoons freshly grated orange peel

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup chopped walnuts

Directions:

Heat oven to 350°F. Combine all ingredients except walnuts in large bowl; beat at medium speed until well mixed. Stir in walnuts. Pour into greased 8 x 4-inch loaf pan.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

FLOUR BLEND: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon Xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.

(By Scott Adams, celiac.com)

Orange Walnut Bread (Gluten-Free) is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Flaxmeal Skillet Bread (Gluten-Free)

Cate — Fri, 29 Apr 2011 02:33:15 +0000

Ingredients:

¼ cup flaxmeal

½ cup brown rice flour (preferably superfine grind)

¼ cup potato starch

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon xanthan gum

½ teaspoon fine sea salt

1 teaspoon sugar

¾ cup buttermilk (or ½ cup plain whole milk yogurt plus ¼ cup milk)

1 large egg

2 tablespoons extra virgin olive oil

Cornmeal for dusting pan (optional)

Directions:

Preheat the oven to 450ºF, and heat either a 9” cake pan or heavy, well-seasoned 8 ½” skillet at the same time. Combine all the dry ingredients (minus the cornmeal) and mix well (I use a whisk). In a separate bowl, whisk together the buttermilk, egg, and 1 tablespoon of oil. Using an oven mitt, remove the hot pan from the oven. Add the remaining tablespoon oil and swirl it around to coat the bottom of the pan. Dust the pan with the cornmeal, if using. Pour the liquid ingredients into the dry ingredients, mix until smooth and scrape the batter into the hot, oiled pan. Spread the dough out as evenly as possible inside the pan. Transfer to the oven and bake until brown and crusty, 12-14 minutes. Flip the bread out onto a wire rack, and let cool for 10 minutes before cutting into wedges.

Option: Use an 8” square pan for more rectangular pieces of bread.

(By Scott Adams, celiac.com)

Flaxmeal Skillet Bread (Gluten-Free) is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Crusty Gluten-Free French Bread (Baguettes)

Cate — Sat, 23 Apr 2011 14:30:54 +0000

Ingredients:

1 ¼ cup very warm water

2 ¼ tsp rapid rise yeast (1 packet)

1 tsp. granulated cane sugar

1 tsp. sea salt

2 ¼ cups Jules Gluten Free All Purpose Flour

Milk (dairy or non-dairy) or mixed egg wash for brushing on uncooked loaf (the milk will help to brown the loaf; an egg stirred with a tablespoon of water will make the loaf shiny and lightly browned)

Corn meal

Directions:

Prepare a proofing area to let your loaf rise; a good option is to place the loaf in a preheated 200 F oven after you turn the oven off.

If you have a baguette pan, spray with non-stick cooking spray and sprinkle corn meal along the bottom of the pan. If you are using a cookie sheet instead, line with parchment paper and sprinkle corn meal onto the paper, then line up two dowl rods or other forms to help keep the bread in the long thin shape while it’s rising and cooking; wrap these dowl rods with aluminum foil and spray with cooking oil.

In a small bowl, mix the sugar, yeast and very warm water and set aside to proof for 5 minutes (if, after 5 minutes, the yeast is not bubbling, throw it out and start again with fresh yeast).

In a large mixing bowl, whisk together the Jules Gluten Free All Purpose Flour and salt. With the beater blade or dough hook on your mixer, slowly work in the yeast mixture with the flour and salt. Once fully integrated, beat an additional 2 minutes on medium-high. The dough will be very wet at this point.

Scoop the dough into a gallon size zip-top bag with 1 inch cut from a bottom corner of the bag. Squeeze the bag to remove the air, then squeeze the dough through the cut hole to form one long loaf in your prepared baguette pan or in between your prepared dowls on the parchment-lined cookie sheet.

Gently brush the milk or mixed egg wash all over the exposed areas of the loaf with a pastry brush. Cover the loaf with wax paper sprayed with cooking spray and set it in your warmed oven or other proofing spot for 20 minutes.

Preheat oven to 410F and place a baking pan with water into the oven. Leave this pan in the oven during the baking process as well – the humidity created by this heated water will help the bread to form an extra crunchy crust.

Once risen, uncover the baguette and make 3 or 4 diagonal cuts into the dough with a serrated knife, cutting approximately ¼ inch deep. If you have a clean spray bottle, fill it with water and spritz the bread with water before baking.

Bake for 20 minutes and brush the top of the bread with milk or egg wash again, then bake for 20 minutes more, or until a toothpick inserted into the bread comes out clean and the internal temperature of the bread is 205-210F.

Cool on a wire rack, removed from the pan, until ready to serve.

(By Jules Shepard, celiac.com)

Crusty Gluten-Free French Bread (Baguettes) is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Seed Gluten Free Bread (machine)

Cate — Mon, 18 Apr 2011 11:28:54 +0000

Ingredients

1 egg

1 1/4 cups milk

1 tablespoon oil

3/4 teaspoon salt

1 tablespoon sugar

2 cups rice flour

2 teaspoons xanthum gum

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds

1 tablespoon sesame seeds

2 teaspoons instant yeast

Method

In a bowl whisk together the egg, oil and milk. Add to the breadmachine. In a bowl combine the flour, sugar, salt, yeast and 3/4 of the seeds. Pour into the breadmaker. Sprinkle the rest of the seeds on top. Set the breadmachine to basic and 1 1/2 lb. After the bread is cooked allow 10 minutes before removing from the breadmaker. Cool on a wire rack.

(cookingbread.com)

Seed Gluten Free Bread (machine) is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Rice Soya Gluten Free Bread (machine)

Cate — Wed, 13 Apr 2011 12:25:15 +0000

Ingredients

2 eggs

1 1/2 cups water

1/4 cup melted butter

1 teaspoon vinegar

1 1/2 tablespoons sugar

2 teaspoons salt

4 tablespoons powdered milk

1 1/4 cups brown rice flour

1 1/4 cups rice flour

1/2 cup potato flour

1 cup soya flour

1 tablespoon xanthum gum

1 1/2 tablespoons active dry yeast

Method

In a bowl whisk together the eggs and water. Pour into the breadmaker. Add in the melted butter, vinegar, sugar, salt and powdered milk. In a bowl combine the flours and the xanthum gum. Pour into the breadmaker. Sprinkle the yeast on top. Set breadmaker to basic, 2 lbs. After cooked allow to cool in the breadmaker for 10 minutes before removing. Cool on a wire rack.

(cookingbread.com)

Rice Soya Gluten Free Bread (machine) is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Potato Gluten Free Bread (machine)

Cate — Sat, 02 Apr 2011 13:17:14 +0000

Ingredients

1 large boiled potato

2 eggs

1 1/4 cups water

1/4 cup melted butter

1 teaspoon vinegar

2 tablespoons sugar

2 cups rice flour

1/2 cup tapioca flour

1 cup potato flour

1 1/2 teaspoons salt

2 teaspoons powdered gelatine

1 tablespoon xanthum gum

1 1/2 tablespoons active dry yeast

Method

Boil a potato till cooked. Drain and cool in cold water. Peel the potato and mash. You want to make sure there are no lumps in the potato. Whisk together the eggs and the water together and add to the breadmaker. Add in the melted butter, vinegar, sugar and mashed potato. In a bowl mix the flours, salt, gelatine and the xanthum gum together and stir. Add the flour mixture to the breadmaker. Sprinkle the yeast on top. Set the breadmaker to basic, 2 lb. After the bread is cooked allow to cool in the breadmaker for 10 minutes before removing. Cool on a rack.

(cookingbread.com)

Potato Gluten Free Bread (machine) is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

French Meadow Bakery Gluten-Free Pizza

Cate — Thu, 09 Dec 2010 01:49:47 +0000

Ingredients:

•Garlic Paste Ingredients

•2 tbsp extra virgin olive oil

•1 clove garlic, roasted

•Pizza Ingredients:

•French Meadow Bakery Gluten-Free Pizza Crust

•1 oz baby spinach, shredded

•2 oz feta cheese, crumble

•Kalamata olives, pitted and sliced

•8 sun-dried tomato pieces, sliced

Preparation:

Preheat oven to 400° F / 204° C

To make the garlic paste:

Make a paste with garlic and oil. (You can prepare this up to 3 days in advance for more intense garlic flavor!) Refrigerate until ready to use.

To make the pizza:

Remove one French Meadow Bakery Gluten-Free Pizza Crust from packaging. Brush GF pizza crust with garlic infused olive oil as the “sauce” layer. Artfully garnish with the remaining ingredients. Place in preheated 400°F oven for 5-10 minutes. This is a very light and healthful pizza. Enjoy!

Variation:

For a more hearty pizza, spread black olive tapenade as the “sauce” and add remaining ingredients on top and bake.

(Teri Gruss, MS, About.com Guide)

French Meadow Bakery Gluten-Free Pizza is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten Free Brazilian Pão de Queijo

Cate — Thu, 09 Dec 2010 01:28:31 +0000

Ingredients:

•2 cups whole milk

•8 tablespoons butter, melted

•1/2 cup vegetable oil

•4 1/4 cups tapioca flour

•4 eggs

•2 cups grated farmer’s cheese, or any firm, fresh cows milk cheese

•1/4 cup grated cheddar cheese (optional)

•salt to taste

Preparation:

1.Preheat the oven to 350 degrees.

2.Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.

3.Stir tapioca flour into the milk and butter mixture.

4.Stir in the eggs and the cheese, and mix well.

5.Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so).

6.With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet.

7.Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.

8.Serve warm.

Makes about 15 rolls

(Marian Blazes, About.com Guide)

Gluten Free Brazilian Pão de Queijo is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten Free Beer-Batter Dinner Roll Recipe

Cate — Wed, 08 Dec 2010 08:24:23 +0000

Ingredients:

•3/4 cup all-purpose gluten free flour mix ( I used Bob’s Red Mill AP Gluten Free Baking Mix)

•3/4 cup sweet sorghum flour

•1/2 cup arrowroot starch OR potato starch (not flour)

•2/3 cup tapioca starch

•1/3 cup superfine brown rice flour OR white rice flour

•1 tablespoon guar gum

•1 1/2 teaspoons salt

•1 teaspoon sugar

•2 1/4 teaspoons active dry yeast

•1 12 ounce bottle of gluten free beer

•3 room temperature eggs

•3 tablespoons olive oil

•3 tablespoons honey

Preparation:

Preheat oven to 375° F

Butter or use olive oil spread to grease one muffin baking pan

1.Combine all of the dry ingredients in a large bowl and whisk to thoroughly blend. (See tips)

2.Whisk eggs, olive oil and honey together.

3.Place dry ingredients in a large mixing bowl. Slowly pour egg mixture into the dry ingredients and beat on LOW to combine ingredients.

4.Add beer and mix on LOW until blended.

5.Beat the batter on MEDIUM HIGH for about 5 minutes.

6.Use an ice cream scoop or 1/4 measuring cup to scoop batter into prepared muffin pan.

7.Let rise in a warm location for about 30 minutes.

8.Bake in preheated oven for 15 minutes or until the rolls are light golden brown.

9.Serve warm or cool and freeze.

Yield- 12 gluten free dinner rolls

Tip-

Use a dedicated gluten free flour sifter after whisking the dry ingredients together for an exceptionally well blended and powdery soft flour mix.

(Teri Gruss, MS, About.com Guide)

Gluten Free Beer-Batter Dinner Roll Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Hamburger Bun Recipe

Cate — Wed, 08 Dec 2010 07:50:26 +0000

It’s adapted from a recipe by Donna Washburn and Heather Butt which appears in their cookbook 125 Best Gluten-Free Recipes.

Ingredients:

•1 1/2 cups white rice flour

•2/3 cup potato starch

•1/3 cup tapioca starch

•1/4 cup amaranth flour

•1/4 cup dry buttermilk powder

•3 tablespoons sugar

•1 1/2 teaspoons guar gum

•1 teaspoon xanthan gum

•1 tablespoon instant dry yeast granules

•1 1/2 teaspoon salt

•1 1/8 cups Club Soda at room temperature OR water

•1 teaspoon apple cider vinegar

•1/4 cup light olive oil

•2 eggs, room temperature

•2 egg whites, room temperature

Preparation:

1.Place all dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.

2.In a separate bowl, lightly beat eggs and egg whites with a fork. Add water, vinegar, olive oil and stir to mix.

3.Using a stand mixer or hand mixer, on medium low speed, slowly pour the wet ingredients into the large bowl of dry ingredients. When the mixture forms a smooth batter, beat on high for 2 minutes.

4.Dip a large rubber spatula in water and scrape the bun batter on to a smooth, clean work surface, liberally sprinkled with white rice flour. Roll the batter dough in the flour until it forms a large ball.

5.Use a sharp knife to divide the dough into 6 equal pieces.

6.Take one piece of dough and roll in a small amount of white rice flour to form a round ball. Gently press down on the top of the ball to form a hamburger bun shape. Smooth the edges with your hand and place on a large baking sheet covered with parchment paper or a Silpat silicone sheet- OR lightly grease the baking sheet with oil.

7.Repeat this shaping process with each piece of dough.

8.Brush buns lightly with olive oil to prevent cracking during the rising process. Cover the buns with a clean tea towel and let rise in a warm, draft-free location for about 45 minutes, until the buns have almost doubled in size. If buns rise too long, they will deflate, so watch this time carefully.

9.While the buns are rising, preheat oven to 350°.

10.When buns have almost doubled in size, brush lightly with cream or milk. Bake for 15-20 minutes, or until internal temperature is about 205° degress on an instant-read thermometer. This useful gadget takes the guesswork out of determining when baked goods are done.

Tips:

To make hotdog or Brat buns, roll each piece of dough in an oblong cylinder shape, about 5 inches long and 2-3 inches thick. Lightly press the top of each bun to gently flatten. Smooth sides with your hand or a spatula.

If you don’t like huge buns, cut the bun in half and hollow out the top of the bun with a bread knife, being careful not to cut clear through.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Hamburger Bun Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten and Dairy Free Hot Cross Bun Recipe

Cate — Wed, 08 Dec 2010 06:37:39 +0000

•3/4 cup light buckwheat OR sorghum flour

•3/4 cup all purpose gluten-free flour mix (I used Bob’s Red Mill Pizza Mix with good results)

•1/3 cup potato starch (not flour)

•1 tablespoon instant dry yeast

•2 teaspoons guar gum

•1 teaspoon salt

•1 1/2 teaspoons ground cinnamon

•1/2 teaspoon ground nutmeg

•1/4 teaspoon ground allspice

•2 teaspoons gluten-free mayonnaise

•2 large, lightly beaten eggs

•3/4 cup light canned coconut milk OR your favovrite dairy free milk substitute

•2 tablespoons light olive oil

•6 tablespoons honey OR organic Agave nectar

•1 cup raisins

•1/2 teaspoon lemon extract

•1 tablespoon freshly grated lemon zest

•Egg Wash – 1 large, lightly beaten egg mixed with 1 tablespoon water

•Icing for the Crosses on the Buns:

•3/4 cup gluten-free powdered sugar

•1 tablespoon coconut milk OR your favorite dairy free milk substitute

•1 teaspoon freshly grated lemon zest

•1/4 teaspoon lemon extract

Preparation:

Preheat oven to 375° F / 190° C Line a small baking sheet with parchment paper or lightly grease

•In a medium mixing bowl, add all dry ingredients for the buns and whisk to thoroughly combine.

•In a 1 quart pitcher or medium mixing bowl, lightly beat eggs, add mayonnaise, coconut milk, olive oil, honey and lemon extract. Stir to combine. •Add the wet ingredients to the dry ingredients and beat with an electric mixer just until the batter is combined. •Fold in raisins and freshly grated lemon peel and gently combine. •Use an ice cream scoop with a 1/3 cup capacity to scoop 9 buns on to prepared baking sheet. If you don’t have an ice cream scoop, use a 1/3 cup measuring cup. Leave about 2-inches between buns. •Dip the handle of a wooden spoon in water to prevent sticking and press handle into the top of each bun to form a cross. •Place uncovered buns in a warm location and allow to rise for 1 hour. •Beat one egg with 1 tablespoon water and brush buns with the egg wash. •Bake buns in preheated oven for 20 to 25 minutes or until golden and done. •Cool on a wire rack for 5 minutes. •While buns are cooling, mix the gluten-free powdered sugar, coconut milk, grated lemon zest and lemon extract. Stir with a fork until lumps are gone and icing is smooth. •Use a spatula to scrape the icing into a plastic sandwich bag. This makes piping the icing on the buns easier but you can drizzle the icing on with a small spoon if like. •Pipe icing on buns to make crosses. •Serve warm

Yield- 9 large buns

Tips-For convenience you can make the bun dough the day before you plan to bake and serve the buns. Put the dough in a container with a tight-fitting lid and refrigerate. Remove the dough from the refrigerator about 3 hours before baking. Allow the dough to come to room temperature.

(Teri Gruss, MS, About.com Guide)

Gluten and Dairy Free Hot Cross Bun Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

High Protein Gluten, Dairy, Soy, and Legume Free Flour Blend Recipe

Cate — Wed, 03 Nov 2010 03:57:50 +0000

This recipe was adapted from a recipe which appears in Gluten-Free Baking with The Culinary Institute of America by Richard J. Coppedge Jr., C.M.B., called “Flour Blend 5.”

Ingredients:

•2 1/2 cups white rice flour

•2 1/2 cups tapioca flour

•2 cups amaranth flour

•1 1/2 cup sorghum flour

•1 cup superfine brown rice flour (see tips)

•1 cup gluten-free egg white protein powder (see tips)

Preparation:

Combine all ingredients in a large mixing bowl. Use a large whisk to thoroughly blend the flours and egg protein powder. Store in a labeled container with a tight fitting lid or in a large zippered freezer bag. Refrigerate.

Makes approximately 3 pounds

Tips:

Authentic Foods makes Superfine Brown Rice Flour, a powdery product, smoother and less gritty than other brown rice products.

NOW Foods makes 100% pure, gluten free egg white protein powder.

(Teri Gruss, MS, About.com Guide)

High Protein Gluten, Dairy, Soy, and Legume Free Flour Blend Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Molasses Muffins

Cate — Tue, 02 Nov 2010 06:59:05 +0000

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 Molasses Muffins is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Popover Recipe

Cate — Tue, 02 Nov 2010 05:06:53 +0000

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 Popover Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Double Blueberry Muffin Recipe

Cate — Tue, 02 Nov 2010 04:57:08 +0000

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)

Gluten-Free Double Blueberry Muffin Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Mock Rye Gluten Free Bread (machine)

Cate — Mon, 25 Oct 2010 05:58:49 +0000

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)

Mock Rye Gluten Free Bread (machine) is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Caraway Seed Bread Recipe

Cate — Sat, 16 Oct 2010 03:57:55 +0000

This bread is baked in a preheated, lidded pan which gives it not only a really nice crust, but a great texture as well. If you are tired (really tired!) of flavorless, dry and crumbly gluten-free bread, you should like this bread.

Ingredients:

•1 1/4 cups gluten-free bread mix (or your favorite all purpose GF flour mix)

•1 cup arrowroot starch

•1 cup tapioca flour

•1/2 cup superfine brown rice flour

•1/2 cup amaranth flour

•1/4 cup buttermilk powder

•1 tablespoon guar gum OR xanthan gum

•1 teaspoon salt

•1 teaspoon gluten-free onion powder

•1/2 teaspoon gluten-free garlic powder

•1 1/2 – 2 tablespoons caraway seeds

•5 teaspoons instant dry yeast granules

•3 room temperature eggs

•1/2 cup olive oil, plus 3 tablespoons to use in the baking pan

•1 tablespoon honey

•1 teaspoon apple cider vinegar

•1 1/4 – 1 1/3 cups gluten-free beer OR plain club soda (carbonated water)

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 gluten free beer or water and stir to blend.

3.Mix dry ingredients on low speed while slowly adding liquid mixture.

4.Beat on medium speed for about 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.

5.Beat on high about 2 minutes longer. Dough should become smooth and somewhat thick.

6.Scrape down sides of bowl with spatula and cover bowl with a damp towel. Allow to rest for about 1 hour.

7.While dough is resting preheat oven to 400° F.

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

9.Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough.

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

11.Remove bread from pan and let cool before slicing.

Tips:

I used NOW Foods Gluten Free Baking Mix in this recipe with really good results. This mix is a blend of organic brown rice flour, buttermilk powder, arrowroot powder, unblanched almond meal, tapioca flour, organic golden flax seed meal, baking powder, baking soda, sea salt and xanthan gum. I haven’t seen this gluten free flour blend in stores in my area but it can be ordered online

(Teri Gruss, MS, About.com Guide)

Gluten-Free Caraway Seed Bread Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Rosemary Walnut Bread Recipe

Cate — Sat, 16 Oct 2010 03:57:40 +0000

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 Rosemary Walnut Bread Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free and Dairy-Free Irish Soda Bread Recipe

Cate — Sat, 16 Oct 2010 03:57:34 +0000

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)

Gluten-Free and Dairy-Free Irish Soda Bread Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Breakfast Bars

Cate — Fri, 15 Oct 2010 22:33:20 +0000

1 package small marshmallows
1/4 cup butter
6 cups gluten-free cereal
1/2 teaspoon gluten-free vanilla
3/4 cup peanut butter
3/4 cup chocolate Carnation Instant Breakfast

Melt marshmallows and butter. Add instant breakfast and peanut butter. Stir in cereal and vanilla.

Press into 9 by 13-inch pan. Sprinkle mini chocolate bits on top and press in. Let cool.

~Recipe from Celiac.com.

Breakfast Bars is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Applesauce Gluten Free Bread

Cate — Sun, 10 Oct 2010 02:24:04 +0000

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)

Applesauce Gluten Free Bread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten Free Almond-Loaded Biscotti

Cate — Sun, 10 Oct 2010 02:22:42 +0000

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)

Gluten Free Almond-Loaded Biscotti is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Cranberry Gluten Free Bread

Cate — Sat, 09 Oct 2010 05:26:06 +0000

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)

Cranberry Gluten Free Bread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Banana Bread Gluten Free Bread

Cate — Sat, 09 Oct 2010 05:24:14 +0000

Ingredients

2/3 cup light or dark bean flour

2/3 cup cornstarch

1/2 cup tapioca flour

1/2 teaspoon xanthum gum

3/4 tsp baking soda

1 1/4 teaspoons cream of tartar

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/3 cup soft butter

2/3 cup brown sugar

2/3 cup egg substitute

1 teaspoon vanilla

1 cup mashed banana (ripe)

Method

Preheat oven to 350 degrees. Lightly spray or grease a 9 x 5 bread pan. In a bowl combine the bean flour, cornstarch, tapioca flour, xanthum gum, baking soda, cream of tartar, salt and cinnamon. Mix together with a wire whisk. In another bowl combine the soft butter and the brown sugar, slowly add the egg substitute and beat till fluffy. Add in the vanilla and mashed banana. Mix well. Add in the flour mixture till smooth. Pour into the prepared bread pan and bake for 50 – 55 minutes. Allow to cool in the pan for 10 minutes before removing and cool on a wire rack.

(cookingbread.com)

Banana Bread Gluten Free Bread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Sandwich Bread Recipe

Cate — Tue, 21 Sep 2010 03:55:42 +0000

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)

Gluten-Free Sandwich Bread Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free / Dairy-Free Morning Glory Muffin Recipe

Cate — Tue, 21 Sep 2010 03:52:37 +0000

This recipe is a gluten-free adaptation of “The Original Morning Glory Muffins” which appears in The Earthbound Farm Organics Cookbook – Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry.

Ingredients:

•1 1/4 cups sugar

•2 1/4 cups gluten-free all purpose flour mix (if your mix contains xanthan gum or guar gum don’t add the additional 1 teaspoon gum to the recipe)

•1 teaspoon guar gum OR xanthan gum

•1 tablespoon cinnamon

•2 teaspoons baking soda

•1 teaspoon baking powder

•1/2 teaspoon salt

•2 cups grated carrots (about 4 large carrots)

•1 large peeled and shredded apple

•8 ounces drained, crushed pineapple

•3/4 cups raisins

•1/2 cup shredded, sweetened coconut

•1/2 cup coarsely chopped walnuts or pecans

•3 large eggs

•1 cup light olive oil OR canola oil

•1 1/2 teaspoon vanilla

Preparation:

Preheat oven to 350° F / 176° C

Grease standard muffin pan or line with paper muffin cup liners.

In a large mixing bowl combine sugar, gluten-free flour blend, guar gum OR xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.

In a separate large bowl combine shredded carrots, apples, crushed pineapple, raisins, coconut and nuts. Stir to thoroughly mix.

Add the fruit, vegetable, nut mixture to the dry ingredients followed by eggs, oil and vanilla. Beat the mixture to thoroughly combine ingredients.

Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Yield: About 2 dozen standard size muffins

(Teri Gruss, MS, About.com Guide)

Gluten-Free / Dairy-Free Morning Glory Muffin Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Cottage Cheese Bread

Cate — Tue, 21 Sep 2010 03:50:23 +0000

Moist and easy-to-make Gluten-Free Cottage Cheese Bread is a soft, pliable gluten-free yeast bread. If you’ve had trouble finding a kid-friendly gluten-free bread, try this recipe. There’s nothing dry or crumbly about this bread.

Ingredients:

•7/8 cup white rice flour (Tip: 7/8 cup = 3/4 cup plus 2 tablespoons)

•1 cup tapioca starch

•1/2 cup potato starch

•1/4 cup brown rice flour plus 2 tablespoons

•1 teaspoon salt

•1/4 teaspoon baking soda

•2 packages of dry active yeast (4 1/2 teaspoons yeast)

•1 teaspoon guar gum

•3/4 teaspoon xanthan gum *see note

•1 large egg

•2 tablespoons honey

•2 tablespoons light olive oil OR soft butter

•3/4 cup small curd cottage cheese

•3/4 cup (6 ounces) warm water (not hot!) plus 1 tablespoon (if needed)

•NOTE: You can substitute 1 3/4 teaspoons guar gum OR 1 3/4 teaspoons xanthan gum for the combination of gums called for in the recipe

Preparation:

Preheat oven to 350° F / 176° C

Lightly grease an 8×4-inch loaf pan, preferably a steel pan.

Combine all dry ingredients, including dry yeast in a large bowl and whisk to blend.

Combine egg, cottage cheese, honey, oil and warm (not hot) water in a mixing bowl. Add dry ingredients and beat with an electric hand or stand mixer on medium speed for 2 minutes. If batter is too stiff add more water – 1 tablespoon at a time.

Use a spatula to scrape the bread batter into prepared pan. Press the batter down in the pan and smooth the top. Dip the spatula or your fingers in water and smooth the top of the loaf.

Set the pan in a warm, draft-free location and let the batter rise for about 30 minutes. Don’t let the bread over-rise or it may collapse during baking. The batter should rise no higher than the top rim of the loaf pan before baking.

Bake in preheated oven for about 50 minutes. After baking for 30 minutes, if the loaf is brown on top cover with foil to prevent over-browning. If you use a digital thermometer, the bread is done when the internal temperature is 205-208 degrees in the middle of the loaf.

Remove the loaf from the pan immediately and allow to cool completely on a wire rack before slicing. If you try to slice the bread before it’s cool, it will be much harder to slice. Be patient. When completely cool, the bread slices nicely!

(Teri Gruss, MS, About.com Guide)

Gluten-Free Cottage Cheese Bread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Irish Barm Brack

Cate — Tue, 21 Sep 2010 03:50:17 +0000

According to Elaine Lemm, About.com Guide to British and Irish Food, “Brack is one of Ireland’s most famous bakery products.” Gluten-Free Irish Barm Brack is adapted to gluten-free diets from a recipe by Bernard Clayton, Jr., “Barm Brack” which appears in Bernard Clayton’s New Complete Book of Breads.

Ingredients:

•2 1/4 – 2 1/2 cups gluten-free flour blend (see note)

•1 teaspoon guar gum OR xanthan gum

•1 teaspoon salt

•1/2 teaspoon ground ginger

•1/4 cup milk

•3/4 cup water

•1/4 cup butter

•1/4 cup sugar (plus 1 teaspoon sugar dissolved in 1 tablespoon warm water to brush on loaf)

•1 tablespoon dry yeast

•1 large room temperature egg

•1/2 teaspoon cider vinegar

•2 teaspoons freshly grated lemon peel

•3/4 cup raisins

•1/4 cup finely chopped candied ginger OR mixed candied fruit

•Cook’s Note:

•I used a homemade gluten-free flour blend for this recipe – Living Without Magazine “High Fiber Blend.” Feel free to substitute your favorite all purpose gluten-free flour blend in this recipe.

Preparation:

Preheat oven to 200° F / 93° C. Place a shallow baking dish with 1/2-inch hot water in oven. Turn off oven. This creates a good environment for the bread to quickly rise.

Grease a small 8×4-inch loaf pan OR a 8-inch deep dish pie plate (for a round loaf.)

Combine flour, guar gum, salt and ginger in a large mixing bowl and whisk to combine. Set aside.

Pour water and milk into a small saucepan. Add butter and sugar and warm over low heat just until the butter starts to melt. Remove from heat, stir and cool to lukewarm. Sprinkle yeast over the liquid mixture and allow to soften for 5 minutes.

Gradually pour the liquid mixture into the dry mixture, add the egg and cider vinegar and beat with an electric mixer or a stand mixer on medium speed. Increase mixer speed and beat on high for 2 minutes.

Add grated lemon peel, raisins and chopped candied ginger and beat just until combined.

Use a spatula to pour the thick, shaggy batter into prepared pan. Place uncovered in warmed oven (with heat off.) Allow to rise until double in size, about 40 minutes. Remove the bread from oven and turn oven temperature to 375° F / 190° C. When oven reaches this temperature place bread back in oven. Bake for about 35 minutes or until the loaf is golden brown. For even baking, turn the loaf pan after 15 minutes and cover the loaf with foil to prepare the top from over-browning.

Remove from oven and brush with sugar dissolved in warm water. Serve warm with butter.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Irish Barm Brack is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Overnight Gluten Free Belgian Waffle

Cate — Mon, 13 Sep 2010 02:21:14 +0000

Ingredients:

•2 1/4 cups milk or your favorite milk substitute

•1 package dry yeast granules

•1 teaspoon sugar

•1 teaspoon salt

•1/2 cup butter (1 stick)

•2 cups Gluten Free Pantry “Favorite Sandwich Bread Mix” OR your favorite all purpose gluten-free flour mix

•2 eggs, beaten

•1/4 teaspoon baking soda

•2 teaspoons GF vanilla extract

Preparation:

1.Warm milk and butter in a medium saucepan over low heat just until the butter melts.

2.When milk and butter are lukewarm (105°), add dry yeast and sugar to the milk and let sit until the yeast is bubbly, about 5 minutes.

3.Pour the liquid into a large container with a tight fitting lid. (I use a 1 gallon pitcher).

4.Add the salt and GF flour mix and stir with a whisk until the batter is smooth.

5.Cover tightly and keep at room temperature overnight (don’t refrigerate).

6.When you are ready to cook the waffles, preheat waffle griddle, stir in the beaten eggs, baking soda and vanilla.

7.Pour about 1/2 cup of the batter on the griddle (or enough to cover the surface) and bake until golden.

8.Store unused batter in the refrigerator for up to 3 days.

Tips:

If batter runs over in the griddle add a small amount of GF flour mix to thicken the batter (1 tablespoons at a time).

This recipe can be made using a homemade gluten free flour mix. Add 1 teaspoon xanthan gum to the batter if you use a homemade mix.

Make 6-8 waffles

(Teri Gruss, MS, About.com Guide)

Overnight Gluten Free Belgian Waffle is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Blueberry Pancake

Cate — Mon, 13 Sep 2010 02:18:35 +0000

Ingredients:

•1 1/2 cups fresh blueberries

•4 tablespoons softened butter

•2 eggs

•2 tablespoons sugar

•1/2 cup tapioca flour

•1/2 cup white rice flour

•1/4 cup potato starch (not flour)

•1/4 cup of your favorite gluten-free baking mix OR gluten-free pancake mix

•2 teaspoons GF baking powder

•1/2 teaspoon baking soda

•1/4 teaspoon xanthan gum OR guar gum

•1/2 teaspoon vanilla

•Pinch of salt

•1 cup buttermilk OR your favorite dairy-free substitute

•2 tablespoons butter OR light olive oil

Preparation:

Beat butter, eggs and sugar in a medium mixing bowl. Whisk flours, baking powder, baking soda, xanthan gum (or guar gum) and salt in a separate bowl until blended. Slowly add the dry ingredients to the butter mixture. Add buttermilk and vanilla and mix just until blended.

On medium heat, melt 1 teaspoon of butter in a 10-inch skillet. Spoon a scant 1/2 cup of pancake batter in skillet and smooth the pancake. Dot the top of the pancake with 1/4 cup of fresh bluberries. Cook until golden and carefully flip. Cook second side until golden brown.

Serve warm with maple syrup or make double blueberry pancakes by serving with blueberry syrup.

Makes 6 medium sized pancakes.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Blueberry Pancake is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Crab and Brie Savory Breakfast Bake

Cate — Mon, 13 Sep 2010 02:16:57 +0000

Gluten-Free Crab and Brie Savory Breakfast Bake was adapted from a recipe by Linda Zimmerman which appears in her book- Puddings, Custards and Flans.

Ingredients:

•8 slices cubed day-old gluten free sandwich bread

•8 ounces flaked lump crab meat

•1/2 cup grated dill Havarti cheese

•1/2 cup cubed cream cheese

•6 ounces chilled, cubed Brie cheese with rind removed

•6 large eggs

•3 cups buttermilk, milk OR dairy substitute (I used organic light coconut milk)

•2 tablespoons thinly sliced green onions

•1/4 teaspoon salt , or to taste

•1/4 teaspoon gluten free cayenne

•1/4 teaspoon fresh ground black pepper, or to taste

•1/2 teaspoon Herbs de Provence blend, OR your favorite herb blend

Preparation:

1.Put cubed gluten free bread in a large, one gallon container. Beat the eggs and pour over bread cubes. Add all remaining ingredients (except lump crab, and cubed Brie cheese) and gently fold until well mixed. Cover tightly with a lid or plastic wrap and refrigerate overnight.

2.In the morning, preheat oven to 350°, fold crab meat into the bread cube mixture and pour into a buttered 13×9 inch baking dish. Dot the top of the dish with cubed Brie and press the cheese down into the bread with a spoon. Sprinkle herb blend evenly over the top of the dish.

3.Bake for about 1 hour, or until top is golden brown and bubbling.

4.Serve hot.

Serves 6 to 8 as a breakfast entree.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Crab and Brie Savory Breakfast Bake is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten Free Oat Pancake Recipe

Cate — Mon, 13 Sep 2010 02:14:52 +0000

Ingredients:

•1 1/4 cups gluten free oats (I use “certified” gluten free oats)

•1/4 cup fresh ground oatmeal (see tips)

•1/4 cup amaranth

•1 teaspoon baking soda

•1/2 teaspoon salt

•1 teaspoon sugar or honey

•1/2 teaspoon guar gum OR xanthan gum

•1 cup plain yogurt

•1 cup milk or coconut milk

•2 lightly beaten large eggs

•1 teaspoon vanilla

Preparation:

1.Combine all dry ingredients in a large mixing bowl.

2.Add yogurt, milk, eggs and vanilla and stir until mixture is creamy.

3.Refrigerate for 30 minutes.

4.Place 1 teaspoon butter or light olive oil in a large, heavy skillet. On medium heat, warm the pan until the butter melts.

5.Pour about 1/2 cup pancake batter into the hot pan and cook until bubbles form and the bottom is golden brown.

6.Carefully flip and cook until second side is golden brown.

7.Serve with maple syrup, toasted chopped pecans, walnuts or fresh fruit.

Makes about 12 5-inch pancakes.

(Teri Gruss, MS, About.com Guide)

Gluten Free Oat Pancake Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Milk Gluten Free Bread (machine)

Cate — Fri, 10 Sep 2010 05:31:52 +0000

Ingredients

1 egg

1 1/4 cups milk

1 tablespoon oil

3/4 teaspoon salt

1 tablespoon sugar

2 cups rice flour

2 teaspoons xanthum gum

2 teaspoons instant dry yeast

Method

In a bowl whisk together the egg, oil and milk. Pour the mixture into the breadmaker. In a bowl mix the flour, salt, xanthum gum, yeast and sugar. Pour into the breadmaker. Set breadmaker to basic and 1 1/2 lb. After the bread is cooked allow to cool in the breadmaker for 10 minutes before removing. Cool on a rack.

(cookingbread.com)

Milk Gluten Free Bread (machine) is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Farmhouse Gluten Free Bread (machine)

Cate — Fri, 10 Sep 2010 05:30:05 +0000

Ingredients

3 eggs

1 1/2 cups water

4 tablespoons oil

1 teaspoon vinegar

4 tablespoons powdered milk

1 tablespoon liquid honey

2 1/2 cups rice flour

1/2 cup potato flour

1/2 cup buckwheat flour

1 tablespoon xanthum gum

1 tablespoon sugar

1 1/2 teaspoons salt

2 teaspoons instant dried yeast

Method

In a bowl whisk the eggs and the water together. Pour liquid into the breadmaker. Add in the oil, vinegar, powdered milk and honey. In a bowl combine the flours, xanthum gum, sugar and salt, mix together. Pour into the breadmaker and sprinkle the yeast on top. Set breadmaker to basic and 1 1/2 lb. After the bread is cooked allow to cool in the breadmaker for 10 minutes before removing. Cool on a wire rack.

(cookingbread.com)

Farmhouse Gluten Free Bread (machine) is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Strawberry Gluten Free Bread

Cate — Fri, 10 Sep 2010 05:29:56 +0000

Ingredients

12 ounces fresh strawberries or 1 1/2 cups frozen

2/3 cup rice flour

2/3 cup bean flour

1/2 teaspoon baking soda

1 teaspoon xanthum gum

1 teaspoon cinnamon

2 eggs

1/4 teaspoon salt

1 cup sugar

1/2 cup oil

1 teaspoon vanilla

1/2 cup chopped nuts

Method

Preheat oven to 325 degrees and lightly grease a medium loaf pan. Place the strawberries into a bowl, using a potato masher – mash the strawberries. In another bowl combine the flours, baking soda, xanthum gum, cinnamon and salt. Give the dry ingredients a stir with a wire whisk. In a large bowl add the sugar, eggs and oil. Mix together. Add in the dry ingredients and mix gently. Fold in the strawberries, vanilla and nuts. pour batter into the prepared loaf pan. Bake at 325 degrees for 10 minutes, then turn the oven down to 300 degrees and continue to bake for another 90 minutes. Cool on a wire rack.

(cookingbread.com)

Strawberry Gluten Free Bread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Pumpkin Gluten Free Bread

Cate — Fri, 10 Sep 2010 05:28:13 +0000

Ingredients

1 1/2 cups bean flour

1 1/2 cups rice flour

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons baking soda

3 teaspoons xanthum gum

2 cups pureed canned pumpkin

1 cup liquid honey

1 cup oil

1/2 cup water

4 eggs

Method

Preheat oven to 325 degrees. Lightly grease two medium loaf pans and sprinkle a little flour on the bottom of each pan. In a bowl combine the flours, salt, cinnamon, nutmeg, baking soda and xanthum gum. Using a wire whisk give the dry ingredients a good stir. In another bowl combine the pumpkin, honey, corn oil and water. Stir together and add one egg at a time, beating well after each egg is added. Make a well in the center of the dry ingredients. Add the pumpkin mixture and stir. pour into the prepared loaf pans. Bake for 60 minutes. Remove from oven and allow to cool for 10 minutes before removing from pans. Cool on a wire rack.

(cookingbread.com)

Pumpkin Gluten Free Bread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Savory Gluten-Free Crêpes

Cate — Wed, 11 Aug 2010 02:13:45 +0000

Ingredients:

•2 extra-large eggs

•1 cup milk OR dairy-free substitute (I used hemp milk in this recipe)

•1 tablespoon light olive oil

•1/4 teaspoon salt

•1/2 teaspoon dried, crumbled thyme (optional)

•1/2 cup light buckwheat flour

Preparation:

1.Place flour, salt and thyme in a medium-size mixing bowl and whisk to combine. Make a well in the center of the dry ingredients.

2.Add eggs, milk OR dairy substitute and olive oil and whisk until the mixture is a smooth batter, slightly thinner than pancake batter.

3.Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe).

4.Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the entire bottom of the pan is covered with batter.

5.Cook the crepe for about 1 minute- the crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.

Yield – About 8 8-inch crêpes

(Teri Gruss, MS, About.com Guide)

Savory Gluten-Free Crêpes is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Low-Carb Pancakes – Almond Meal

Cate — Wed, 11 Aug 2010 02:12:18 +0000

Ingredients:

•1 cup almond flour

•2 eggs

•1/4 cup water (for puffier pancakes, you can use sparkling water)

•2 T oil

•1/4 teaspoon salt

•1 T sweetener

Preparation:

Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won’t “bubble” on top the same way as regular pancakes. Flip them when the underside is brown.

Serve with sugar-free maple syrup, Easy Three Berry Syrup, strawberry topping, or other low carb topping.

Yield: Six 4-inch pancakes

(Laura Dolson, About.com Guide)

Gluten-Free Low-Carb Pancakes – Almond Meal is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Bajra Roti – Bajrey Ki Roti – Millet Flatbread

Cate — Wed, 11 Aug 2010 02:11:13 +0000

Ingredients:

•2 cups bajra atta/ millet flour

•1 tsp salt

•Warm water

•1/2 cup ghee (see link below for recipe to make your own)

Preparation:

•Put the bajra atta/ millet flour and salt in a large, deep mixing bowl. Make a well in the center.

•Pour a very small amount of water into this well and start to blend the bajra atta/ millet flour with it. Keep mixing till the flour and water start to come together. DO NOT add too much water as your dough will become sticky if you do! Add very little at a time as required to make the dough come together. We are aiming to make a medium firm dough so add water only as required. Once the flour and water is mixed well, start to knead and continue till you have a smooth, medium-firm dough. When the dough is done, cover with cling film and keep aside for 10 minutes.

•Now heat a griddle on a medium flame.

•While the griddle is heating, divide the dough into equal-sized portions – you should get about 7-8 for this recipe – and roll them between your palms, into smooth balls.

•Lightly flour a rolling surface or board with some bajra atta/ millet flour. Take one ball and press it flat. Now use a rolling pin to roll this ball out into a circular shape about 6″ in diameter and approximately 6-8 mm in thickness. When done, pick this circle up from the rolling board and put it on to the hot griddle.

•Soon you will see tiny bubbles rise on the surface of the Roti. This is the time to do the first flip – turn the Roti over with a spatula. As soon as the first flip is done, drizzle a bit of ghee on the upper surface and spread well all over the Roti. Flip again in 30 seconds and drizzle oil on this surface too. The Bajra Roti is done when both sides are slightly crispy and golden brown. Repeat the process with each ball of dough till all are used up.

•Enjoy piping hot with a dish of your choice!

(Petrina Verma Sarkar, About.com Guide)

Gluten-Free Bajra Roti – Bajrey Ki Roti – Millet Flatbread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Cheese Cracker Recipe

Cate — Wed, 11 Aug 2010 02:09:36 +0000

Adapted from a recipe by Bob’s Red Mill- “Savory Gluten-Free Crackers.”

Ingredients:

•3/4 cup amaranth flour

•1/2 cup arrowroot starch OR cornstarch

•1/4 cup almond meal

•1 teaspoon cream of tartar

•1/2 teaspoon baking soda

•1/2 teaspoon salt

•1/2 teaspoon gluten-free onion powder

•1/4 teaspoon ground cayenne

•6 tablespoons olive oil

•6 tablespoons buttermilk OR your favorite dairy substitute

•1 cup freshly grated sharp cheddar cheese

Preparation:

Preheat oven to 350°

1.Place all dry ingredients in a large mixing bowl and whisk to thoroughly combine.

2.Add olive oil and buttermilk and mix until a ball forms.

3.If the dough is too crumbly, add more buttermilk, one teaspoon at a time, until a ball of dough forms.

4.Divide the dough in half and place on a work surface, liberally sprinkled with white rice flour. Flour a rolling pin and roll the dough until it is is very thin, about the thickness of a pie crust.

5.Cut cracker circles with a 1 1/2 inch biscuit or cookie cutter, or use a knife to cut dough into 1 1/2 to 2 inch squares. Use a spatula to transfer crackers to a large, ungreased baking sheet.

6.Repeat process with remaining cracker dough.

7.Bake for 15 minutes. Carefully transfer crackers to two wire cooling racks. Carefully place racks wih crackers back on baking sheets and bake for 6 minutes. Remove from oven.

8.Cool completely and store for up to 5 days in an airtight container.

Makes 70 1 1/2 inch round crackers.

Serve with dips, cheese spreads or make nut butter cracker sandwiches.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Cheese Cracker Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Banana Coconut Muffins with Coconut Flour

Cate — Fri, 06 Aug 2010 03:46:04 +0000

This recipe for gluten-free and dairy free banana coconut muffins comes from Melissa Diane Smith and appears in her new book, Gluten Free Throughout the Year – A Month-by-Month Guide for Healthy Eating.

Ingredients:

•Makes 6 Mini-Sized Muffins (Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 – 25 minutes)

•Start with ingredients at room temperature:

•3 eggs room temperature (I used large eggs)

•2 tablespoons melted coconut oil (OR light olive oil or melted butter)

•1/3 cup mashed ripe banana (if doubling batch, use one medium ripe banana)

•1 teaspoon Frontier Herbs alcohol-free vanilla flavor OR vanilla extract

•1/4 teaspoon sea salt

•1/4 cup coconut flour

•1 tablespoon almond meal or hazelnut flour

•1/4 teaspoon Featherweight baking powder

•1/2 teaspoon cinnamon

•1 tablespoon shredded coconut (preferably unsweetened)

•2 tablespoons raisins

Preparation:

Preheat oven to 400° F / 204° C

Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.

Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.

Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)

Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.

Note – If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Banana Coconut Muffins with Coconut Flour is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten and Dairy Free Pumpkin Muffins

Cate — Fri, 06 Aug 2010 03:45:54 +0000

This recipe is a gluten and dairy free version of “Apple Date Muffins,” which appears in Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook by Connie Sarros.

Ingredients:

•1 1/2 cups gluten-free all purpose flour mix (see notes)

•1 1/2 teaspoons gluten-free baking powder

•1 1/2 teaspoons baking soda

•1/8 teaspoon salt

•1 teaspoon cinnamon

•1/2 teaspoon allspice

•1/2 teaspoon guar gum OR xanthan gum IF the GF all purpose flour mix you use does NOT contain gum)

•1 small, cored and minced apple (peeled optional)

•1/2 cup finely chopped dried figs

•1/4 cup light brown sugar

•2/3 cup light organic canned coconut milk OR milk if you prefer

•3 large eggs

•2 tablespoons light olive oil

•3 tablespoons canned pumpkin puree (don’t use premixed pumpkin pie mix)

•1 tablespoon mayonnaise

•1 teaspoon vanilla extract

•1/2 cup chopped walnuts (optional)

•Ingredients for Crumble Topping:

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

•1/4 cup packed brown sugar

•3/4 teaspoon cinnamon

•1 tablepoon Spectrum All Vegetable Shortening OR butter if you prefer

Preparation:

Preheat oven to 350° F / 176° C

Lightly spray a 12-cup muffin pan with cooking spray.

In a medium bowl combine dry ingredients and whisk to thoroughly combine.

In a separate medium mixing bowl combine, apples, figs, coconut milk, sugar, eggs, olive oil, mayonnaise, pumpkin puree and vanilla. Stir to thoroughly combine- use a spoon, not an electric mixer. Add dry ingredients and stir to combine. Fold in chopped walnuts (optional).

Combine crumble topping ingredients and use a fork to blend the ingredients together.

Fill each muffin cup with 1/4 cup of muffin batter. Evenly sprinkle crumble topping on top of each muffin. Bake in preheated oven for about 15 minutes or until a toothpick inserted in the center of muffin comes out clean.

Yield: 12 muffins

(Teri Gruss, MS, About.com Guide)

Gluten and Dairy Free Pumpkin Muffins is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Fiona’s Gluten-Free Chocolate Zucchini Muffin Recipe

Cate — Fri, 06 Aug 2010 03:38:56 +0000

This recipe for Gluten-Free Chocolate Zucchini Muffins comes courtesy of Fiona Haynes. Fiona cooks for a gluten-free family member and says that even her gluten-eating kids love this recipe.

Ingredients:

•2 cups sorghum flour OR gluten-free all purpose flour mix

•1 1/2 teaspoons xanthan gum (don’t add gum if using a GF flour mix that contains xanthan gum or guar gum)

•1/2 teaspoon salt

•1 1/2 teaspoons baking soda

•1/2 cup unsweetened cocoa powder

•1/2 cup granulated sugar

•1/4 cup packed brown sugar

•2 large eggs

•1/2 cup canola oil OR light olive oil

•1 teaspoon vanilla extract

•1/2 cup low fat sour cream (for dairy free version substitute applesauce or tofu for sour cream)

•3 cups shredded unpeeled zucchini

•3/4 cup gluten-free semi-sweet chocolate chips

Preparation:

Preheat oven to 350° F / 176° C

Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray

Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.

In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream (or dairy free substitute) and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.

Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.

Allow to cool on wire rack for 10 minutes before turning out.

Yields about 24 muffins or 8-10 slices per loaf

(Teri Gruss, MS, About.com Guide)

Fiona’s Gluten-Free Chocolate Zucchini Muffin Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Buckwheat and Honey English Muffin Recipe

Cate — Fri, 06 Aug 2010 03:29:59 +0000

Adapted for gluten-free cooks from a recipe which appears in The Birkett Mills Buckwheat Cookbook, “Buckwheat-Honey Batter Bread.”

Ingredients:

•1/3 cup warm water (105 degrees F)

•1/8 teaspoon ground ginger

•1 teaspoon sugar

•1 tablespoon active dry yeast

•1 cup warm water (105 degrees F)

•3 tablespoons honey

•2 1/4 cups all-purpose gluten-free flour mix (I used Jules’ All-Purpose Gluten-Free Flour Mix)

•1 1/4 cups light buckwheat flour

•1 1/2 teaspoons salt

•1/2 teaspoon guar gum OR xanthan gum

•6 tablespoons room temperature vegetable shortening (I used Spectrum All-Vegetable Shortening)

•1/4 cup coconut milk to brush on top of muffins before baking

Preparation:

Preheat oven to 350° F / 176° C

Use vegetable shortening to grease a hamburger bun tin or large muffin tin. If you don’t have one of these baking tins, you can use a regular muffin tin. You will end up with smaller- and more English Muffins.

•Combine ginger, yeast and sugar in 1/3 cup warm water. Let yeast stand (proof) for about 10 minutes.

•Using a food processor fitted with a metal blade, combine yeast mixture, 1 cup warm water, honey and all-purpose gluten-free flour mix and pulse several times, just until well combined.

•In a small bowl whisk buckwheat flour with salt and pour into food processor bowl. Add vegetable shortening and pulse several more times, just until the batter is combined and smooth.

•Use a 1/2-cup measuring cup or 1/2-cup capacity ice cream scoop to fill bun or large muffin tins. If you are using a regular size muffin tin, fill each muffin cup about 2/3 full.

•Cover muffins lightly with a damp paper towel and allow to rise in a warm location for 30 minutes. Lightly brush tops of muffins with coconut milk.

•Bake for about 25 minutes or until the muffins are lightly golden. Allow to cool slightly before cutting in half. Use a serrated knife to cut.

Yield – 8 whole English muffins made in a hamburger bun pan

(Teri Gruss, MS, About.com Guide)

Gluten-Free Buckwheat and Honey English Muffin Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten and Dairy Free Raspberry Pepper Cornbread Muffin Recipe

Cate — Fri, 06 Aug 2010 03:29:54 +0000

Ingredients:

•1 cup all-purpose gluten-free flour mix (I used Bob’s Red Mill Pizza Crust Mix – see note)

•1/4 cup tapioca flour

•3/4 cups gluten-free cornmeal

•1/4 cup sugar

•2 teaspoons GF baking powder

•1/2 teaspoon salt

•1 cup canned GF coconut milk (I used light coconut milk)

•1/4 cup light olive oil

•2 lightly beaten large egg

•1 pint fresh, washed raspberries

•1 finely diced, medium bell pepper

Preparation:

Preheat oven to 400° F / 204° C

Grease or line muffin tin with 12 paper-liner cups.

Combine dry ingredients and whisk to thoroughly blend. Stir in coconut milk, olive oil and egg and mix until blended. Use a large spatula to fold in raspberries and diced bell peppers.

Fill muffin cups about 2/3rds full. Bake in preheated oven for 15-20 minutes or until the muffin tops are golden.

Yield: 12 muffins

Note: Bob’s Red Mill Pizza Crust Mix 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! If you use an all-purpose gluten-free flour mix that does not contain xanthan gum or guar gum, add 1/2 teaspoon of gum to the recipe.

(Teri Gruss, MS, About.com Guide)

Gluten and Dairy Free Raspberry Pepper Cornbread Muffin Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Wild Rice Muffin Recipe – Whole Grain Gluten-Free Goodness

Cate — Wed, 14 Jul 2010 03:27:41 +0000

Ingredients:

•1 1/2 cups gluten-free all purpose baking mix ( I used NOW® Foods Gluten Free Baking Mix)

•2 tablespoons double action gluten-free baking powder

•1/4 teaspoon salt

•1 teaspoon cane sugar

•1/4 teaspoon guar gum

•1 cup milk OR milk substitute (I used canned light coconut milk)

•3 lightly beaten eggs

•4 tablespoons olive oil

•1 1/2 cups cooked, drained and cooled wild rice (Use canned cooked wild rice to save time)

•3/4 cup finely diced onion

Preparation:

Preheat oven to 375°F

Prepare muffin pan with olive oil baking spray or butter.

•Combine dry ingredients in a large mixing bowl and whisk to thoroughly mix. Break up any small clumps of baking powder with your fingers.

•Add lightly beaten eggs, milk and oil and stir to combine.

•Fold in cooked, drained wild rice and diced onions. Stir to combine.

•Fill muffin cups about 2/3rds full.

•Bake for about 18 minutes or until the muffin tops are golden brown.

•Cool muffins before removing from the pan.

Yield-About 18 muffins depending on how full you fill the muffin cups. If you fill them too full, the muffin tops may run together!

(Teri Gruss, MS, About.com Guide)

Gluten-Free Wild Rice Muffin Recipe – Whole Grain Gluten-Free Goodness is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten Free Low – Carb Apple Oat Muffin Recipe

Cate — Wed, 14 Jul 2010 03:24:31 +0000

This gluten free apple oatmeal muffin recipe is an adaptation of “Apple Oat-Bran Muffins” from The Good Carb Cookbook by Sandra Woodruff, M.S., R.D.

Ingredients:

•2 cups freshly ground certified gluten free oatmeal (rolled oats)

•2 teaspoons gluten free baking powder

•1/4 teaspoon baking soda

•1 1/2 teaspoons ground cinnamon

•1/4 cup firmly packed dark brown sugar

•1/4 cup plain, gluten free yogurt

•1/2 cup good quality 100% apple juice

•2 lightly beaten large eggs plus one egg white

•4 tablespoons light olive oil OR canola oil

•1/2 teaspoon vanilla

•1 cup shredded apple (about one large apple – do not peel the apple)

•1/2 cup chopped walnuts

•1 tablespoon sugar and 1/2 teaspoon cinnamon to sprinkle on muffins (optional)

Preparation:

Preheat oven to 350°

1.Use a clean coffee bean grinder to process 2 cups of certified gluten free oats into oat flour. Depending on the size of your grinder, you may have to do this in batches.

2.Place oat flour, baking powder, baking soda, brown sugar and cinnamon in a mixing bowl. Whisk to blend.

3.Lightly beat eggs in a small bowl. Add yogurt, apple juice, oil and vanilla. Whisk to blend and pour into bowl with dry ingredients. Stir to thoroughly blend.

4.Fold in shredded apple and walnuts. Stir just until blended.

5.Line muffin pan with paper liners, or lightly grease pan and fill each muffin cup about 3/4 full.

6.Bake for 16 minutes or until a toothpick inserted in the center of muffin comes out clean.

7.Sprinkle hot muffins with cinnamon sugar mixture and allow muffins to cool for about 10-15 minutes before serving.

Tip: Use a cheese grater to shred apple

(Teri Gruss, MS, About.com Guide)

Gluten Free Low – Carb Apple Oat Muffin Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Oat Flour Matzoh Crackers

Cate — Tue, 06 Jul 2010 02:05:01 +0000

Ingredients:

•2/3 cup finely ground, sifted certified gluten-free oat flour (see tip)

•2/3 cup potato starch (not flour)

•1/8 cup almond meal

•3/4 teaspoon fine Kosher salt

•1/4 cup vegetable shortening (I used Spectrum Organic All Vegetable Shortening)

•4 tablespoons plus 1 teaspoon water

Preparation:

Preheat oven to 450° F / 232° C

If you have a pizza stone, preheat it in the oven. If not, line 2 large baking sheets with parchment paper.

1.In a large mixing bowl combine oat flour (see tip below), potato starch, almond meal and salt. Whisk to thoroughly combine.

2.Add vegetable shortening and use an electric beater or stand mixer to combine.

3.Add water and beat for about 1 minute, until the ingredients are blended and mixture holds together.

4.Use a spatula to scrape the matzoh dough onto a large, clean cutting board, lightly sprinkled with potato starch. Knead the dough briefly and form a ball with the dough. Cut the dough in half.

5.Tear 2 large sheets of waxed paper. Sprinkle 1 sheet with reserved oat bran or potato starch. Press 1 ball of matzoh dough into a disk and place the second sheet of waxed paper over it.

6.Use a rolling pin to roll the dough in a circle, just like making pie dough.

7.Use a fork to prick holes in the dough. Sprinkle with more oat bran.

8.If you are using a pizza stone to bake the matzoh crackers, carefully remove the hot stone from the oven. Remove the top sheet of waxed paper from the rolled matzoh dough. Lift the dough with the bottom sheet of waxed paper and gently turn the dough onto the pizza stone and peel back the waxed paper.

9.Return the hot stone to the oven and bake the gluten-free oat matzoh for about 10 minutes, or until crisp and lightly browned around the edges. Carefully transfer to a cooling rack. Repeat baking process with second ball of dough.

Note-If you are using baking sheets lined with parchment paper to bake the matzoh crackers, lightly sprinkle with reserved oat bran. Carefully place dough on baking sheet, peel back waxed paper from dough, sprinkle with more oat bran and bake for about 10 minutes, or until crisp and lightly browned around the edges. Cool on wire rack

Yield- Two 8-inch matzoh crackers

Tip-

To make fine oat flour, use a clean electric coffee bean grinder to grind 1 cup of certified gluten-free rolled oats. Add about 1/3 cup oats at a time and pulse 3 times. Use a fine mesh strainer to sift flour. Reserve the oat bran to sprinkle on matzoh dough when you roll it out and before you bake it. (1 cup of rolled oats equals about 2/3 cup of oat flour.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Oat Flour Matzoh Crackers is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Focaccia Bread Recipe

Cate — Tue, 06 Jul 2010 02:02:44 +0000

Ingredients:

•1 1/8 cup Bob’s Red Mill Gluten-Free Pizza Crust Mix (see note)

•1/2 cup potato starch (not flour) OR arrowroot starch

•1/8 cup sweet rice flour plus extra for kneading the dough

•1 tablespoon yeast

•1 teaspoon sugar

•3/4 teaspoon salt

•3/4 cup water OR gluten-free beer (if dough is too stiff add more water, 1 T at a time)

•1/2 – 1 tablespoons olive oil

•1/4 teaspoon coarse sea salt OR Kosher salt

•1 tablespoon freshly minced herbs (optional) Use your favorite herbs

Preparation:

Preheat oven to 375° F / 190°C

Line a large baking sheet with parchment paper or use a Silpat silicone sheet pan liner

Place dry ingredients in a large mixing bowl and whisk to combine. Gradually add water or beer and beat until mixture is thoroughly combined and forms a ball. Place ball on a gluten-free surface lightly dusted with sweet rice flour and knead briefly until the dough is smooth. Place the dough ball in a 2 quart bowl, cover and allow to rise for at least one hour or overnight.

Lightly brush olive oil on the parchment paper or silicone sheet pan liner. Punch down dough and briefly knead and form a smooth ball. Place dough ball in the center of the pan and use your fingers to press and shape the dough into a circle or a rectangle- or any shape you like. Press the dough down until it’s 1/4-inch to 1/2-inch thick. Use your fingers to make small indentations in the top of the dough. Brush olive oil over the dough and sprinkle with salt and herbs (optional). Let the dough rise uncovered for about one hour.

Bake for 25-30 minutes, or until the dough is firm and lightly golden. Cut in thin or wide strips or wedges and serve warm with olive oil or marinara dipping sauce.

Serves about 6 as an appetizer

Note- If you use a gluten-free flour mix that does not contain guar gum or xanthan gum add one teaspoon of gum of your choice to this recipe. Bob’s Red Mill Pizza Crust mix contains gum so you don’t need to add more if you use this product.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Focaccia Bread Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Fainá – Garbanzo Flatbread

Cate — Tue, 06 Jul 2010 02:01:02 +0000

Fainá is very quick and easy to make, and you can find garbanzo bean flour (gluten free, by the way) at many natural food stores.

Ingredients:

•2 1/2 cups garbanzo bean flour

•1 teaspoon salt

•7 tablespoons olive oil

•2 tablespoons parmesan cheese (optional)

•Freshly ground black pepper

•2-2 1/2 cups water

Preparation:

1.Whisk the garbanzo bean flour together with the salt, 3 tablespoons olive oil, parmesan cheese, and a generous amount of ground black pepper.

2.Whisk in 1 3/4 cups of water until well mixed. Set aside for about a half hour, to let the flour absorb some of the water.

3.Preheat the oven to 450 degrees. When it is hot, place the remaining 4 tablespoons of olive oil in a 12 inch pizza pan, and heat in the oven until very hot.

4.Stir more water into the batter until the batter is thin enough to pour. Remove hot pizza pan from oven, and pour batter into the pan. It should make a thin (about 1/4 inch) layer. Place in the oven and bake until fainá is golden and crispy (about 8-10 minutes).

5.Cut into pieces and serve.

Note: You can use a smaller pan to make thicker faína, which will need a slightly longer baking time.

(Marian Blazes, About.com Guide)

Gluten-Free Fainá – Garbanzo Flatbread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Herb Cracker Recipe

Cate — Mon, 05 Jul 2010 02:07:14 +0000

This recipe is an adaptation of a Bob’s Red Mill recipe- “Savory Gluten Free Cracker.”

Ingredients:

•3/4 cup organic amaranth flour

•1/2 cup arrowroot starch OR cornstarch

•1/4 cup almond meal

•1/2 teaspoon salt

•1/4 teaspoon fresh cracked peppper

•4 tablespoons olive oil

•4 tablespoons water

•1/2 teaspoon baking soda

•1 teaspoon Cream of Tartar

•1 teaspoon GF garlic powder

•1 teaspoon GF onion powder

•2 tablespoons Herbs de Provence OR any herb blend you like

•1 teaspoon Kosher salt to sprinkle on top of crackers

Preparation:

Preheat oven to 350°

1.Place dry ingredients in a large bowl. Whisk until well blended. Add olive oil and water and stir until dough forms a ball. If mixture is still crumbly, add water, one teaspoon at a time, until dough forms a ball.

2.Divide the dough in half with a knife. Sprinkle a smooth work surface with a small amount of white rice flour. Sprinkle rice flour on a rolling pin and roll the dough until it is very thin, about 1/16th of an inch thick.

3.Use a 1 1/2 inch round or square biscuit or cookie cutter to cut crackers- or use a knife to cut even squares. Prick top of each cracker twice with a fork. Using a small spatula, transfer crackers to two large, ungreased baking sheets. Sprinkle tops of crackers lightly with Kosher salt.

4.Repeat with second half of cracker dough.

5.Bake for 15 minutes. Remove from oven and place crackers on wire racks. Put the wire racks on the baking sheets and return crackers to the oven for an additional 5 to 7 minutes.

6.Cool crackers and store in an airtight container.

Makes about 65 crackers

Tips:

This dough is crumbly but don’t worry- just add water, a teaspoon at a time to keep the dough rollable. Gently roll back and forth on the dough to avoid cracks. Also be gentle when piercing the cracker dough with fork. I take the loose crumbs and continue to roll and cut out crackers until dough is all used.

Make flatbread crackers by cutting dough in 5×3 inch rectangles

(Teri Gruss, MS, About.com Guide)

Gluten-Free Herb Cracker Recipe is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Bread Machine Cinnamon, Fruit and Raisin Bread

Cate — Wed, 02 Jun 2010 19:29:12 +0000

Ingredients

1 1/3 cups water
3 large eggs
3 tablespoons vegetable oil or melted margarine or butter
2/3 cup mashed ripe banana or applesauce
1 teaspoon salt
3 tablespoons brown sugar
2 tablespoons skim milk powder
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 tablespoon xanthan gum
1 teaspoon plain gelatin
1 tablespoon ground cinnamon
2 teaspoons bread machine yeast
3/4 cup raisins

Directions

Add first 4 ingredients to bread machine pan and beat with plastic whisk or fork to mix well. Add rest of ingredients in the order given above. Select rapid or basic white cycle (approximately 2 to 3 hours.).

After 5 minutes of mixing, scrape down sides of pan with a rubber spatula. When bread is baked, remove from pan and cool on rack.

TIP: Replace 1/4 cup raisins with 1/4 cup chopped nuts.

If you use instant yeast, add 1 teaspoons white vinegar or cider vinegar.

Try this recipe on a super express cycle (1 to 1 1/4 hours).

Do not substitute potato flour for potato starch.

~ Recipe from recipezaar.com

Bread Machine Cinnamon, Fruit and Raisin Bread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

White Bread for Bread Machines

Cate — Wed, 02 Jun 2010 19:18:57 +0000

If you’re anything like me, you grew up on white bread! It’s a staple! Luckily I also have a bread maker, so here’s an easy to make gluten-free white bread. Enjoy!

Ingredients

3 eggs
1 tablespoon cider vinegar
1/4 cup olive oil
1/4 cup honey
1 1/2 cups buttermilk, at room temperature
1 teaspoon salt
1 tablespoon xanthan gum
1/3 cup cornstarch
1/2 cup potato starch
1/2 cup soy flour
2 cups white rice flour
1 tablespoon active dry yeast

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.

~ Recipe from allrecipes. com

White Bread for Bread Machines is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Chocolate Cake Brownies

Cate — Wed, 02 Jun 2010 19:06:51 +0000

My kids love brownies, and my husband is great with Betty Crocker mixes, but I can’t even lick the spoon unless I make them from scratch!

I just found this one and haven’t been able to test it yet, but it sounds fantastic! It’s an excerpt from the cookbook, Mommy and Me Gluten-Free.

Canola spray
3/4 cup organic canola oil
3/4 cup honey
1-1/4 cups organic rice milk
1/4 cup flaxseed meal
2 teaspoons vanilla
1-1/2 cups organic brown rice flour
1/2 cup organic amaranth flour
1 cup organic cocoa powder
1 teaspoon baking soda
3/4 teaspoon sea salt
2 teaspoons baking powder
1 cup organic walnuts, finely minced
1/2 cup chocolate baking chips

Preheat oven to 350°F. Grease 9×13-inch pan with canola spray.

In a large mixing bowl, combine oil, honey, rice milk, flaxseed, and vanilla (add in order), and mix for 2 minutes on medium high speed.

Gradually blend in brown rice flour, amaranth flour, and cocoa powder (add in order), and mix on medium speed, scraping bowl occasionally.

Add baking soda, salt, and baking powder (in order), and mix on medium high speed for 1 minute.

Stir in walnuts and chocolate chips.

Pour into prepared pan and bake for 18 to 20 minutes. Cool for 1 hour.

~ Recipe from godairyfree.org

Chocolate Cake Brownies is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Vanilla Cornbread

Cate — Wed, 02 Jun 2010 18:23:26 +0000

Servings: 8-10

Preheat oven to 375 F. Grease and prepare a 9-inch cake pan by lining it with parchment paper. Whisk together the dry ingredients:

1 cup Bob’s Red Mill Gluten-Free Cornmeal
3/4 cup sorghum flour
1/2 cup tapioca starch or potato starch (not potato flour)
1 cup organic light brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 rounded teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon fine sea salt
1 teaspoon xanthan gum

Add in and stir:

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
1/2 cup plus two tablespoons light olive oil
1 cup very warm water
1 tablespoon bourbon vanilla extract

Beat by hand until a smooth batter is formed, about one minute. Add up to 2 extra tablespoons of warm water, if needed, to thin. The batter should be like thick cake or muffin batter but not too stiff.

Pour the batter into the prepared cake pan. Bake in the center of a pre-heated oven for 25 to 35 minutes, until firm to the touch in the center. (A wooden pick inserted into the center should emerge dry.)

Place the pan on a wire rack and allow the cornbread to rest 15 minutes before cutting. Use a very sharp knife to slice it into pieces.

Serve warm and offer heated maple syrup for dipping. Or add fresh berries to the side with a dollop of tangy yogurt.

~Recipe from Gluten Free Goddess.

Gluten-Free Vanilla Cornbread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Being As Healthy As Possible With Some Tips For Gluten Free Living

Cate — Wed, 02 Jun 2010 13:45:56 +0000

If you have been diagnosed with having a wheat intolerance or Celiac disease, then you are going to have to remain on a gluten free diet to remain symptom and pain free. While this may seem like a horrible thing to have to have stay on top of every day for the rest of your life, it really is not as bad you think. Follow these tips for gluten free living.

You can have a lot of foods in your diet that are free from gluten and wheat. Many of these foods are really good and with the right kind of recipes, you will never know that you are a certain kind of limited diet. You can go online and find many websites geared towards providing special recipes for many kinds of foods.

Also, if you are aiming for gluten free living, the you’ll want to watch out for the ingredients in skin care products that you choose. Many of these also contain gluten. Make up is one of the greatest products for your skin that contains gluten. You can find some companies online as well that manufacture make up and skin care products that are gluten free.

One thing you should do is to join a support group with others that have to avoid gluten. This is one way to help in easing the stress of trying to learn all the foods you can and cannot eat. You can learn a lot of things from the experiences of others that are going through the same things that you are. You might also learn of recipes and other kinds of treats that you can have that you may not have been aware of.

If you like to eat dinner out one day or two a week, then you need to find a restaurant that serves gluten free foods. While this may seem like a lot of trouble to go through, you might be surprised just how many food you will be able to eat at your favorite local restaurant as not all foods contain gluten. Fruits vegetables and meats are all good for gluten free living and there are many meals you can make from these foods.

Being As Healthy As Possible With Some Tips For Gluten Free Living is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

The Truth Is Grains That Are Gluten Free Are Good For Your Diet

Cate — Thu, 27 May 2010 08:18:38 +0000

You want to make sure that you have a balanced diet. The people who are looking to improve their nutritional livelihood would consider buying these grains that are gluten free. You want to make sure that you check the nutritional facts on a sandwich for example in order to make sure that you are eating something safe.

A staffer at a grocery store should know the facts about gluten products incase you ask for it. The staffer should be very willing to help you find it. There are more and more of people who are needing to eat gluten free products because of a condition. The people need to eat this way so they live longer; conditions such as Coeliac disease will hurt the small intestine.

You can learn about these grains that are gluten free on internet or ask your doctor. You want to know what is good to be able to add these to the diet. There are many resources available to the public. These resources will provide ways to make foods similar to those with gluten.

There is no reason someone who needs to stay away from glucose cannot eat cake. There are special ingredients and yes, it may take more work, but it is possible. The more experience you have in making this food, the easier it will be to make.

The food manufacturers have been creating more grains that are gluten free because studies show more demand. If there is a demand for these items out there, then this demand needs to be met. There was a time when people died because of eating these foods when they were not suppose to do so. Now that conditions have been identified, food can be made to fit these needs. These people can eat foods knowing that it is safe for their body.

The Truth Is Grains That Are Gluten Free Are Good For Your Diet is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Do You Know What Foods Are Gluten Free?

Cate — Wed, 26 May 2010 20:38:22 +0000

If you have to watch out for those foods that contain gluten from wheat, do you know what foods are gluten free? There are a lot of foods that do not contain gluten and do not have to be prepared in kind of special way. This is great news for those that thought they had to make great limits in their diet to remain symptom free.

One of the choices you have for foods that do not contain gluten is that of fresh meats. The only thing you will need to be careful of is the breading that many people use in preparing some meats. You can go online and find many recipes for preparing fresh meats with breading substitutes.

If you are stuck on trying to figure out what foods are gluten free for your snacks then you will have no kind of limits with fresh fruits. There are numerous choices available from apples to passions fruit. You should make it a point to shop frequently at fresh markets that have some of the best choices in fresh fruits. You may also have no limits when it comes to fresh vegetables either. Making a trip to a fresh produce market can mean that you take home plenty of foods that are not only really good for you but also gluten free.

Just because you are not allowed to have gluten in your diet does not mean that you cannot satisfy that sweet tooth. White and brown sugars are gluten free. While the flour generally used for cakes and cookies does have gluten, you can also go online and find recipes for flour substitutes that work well for making some delicious sweet treats.

You can also have many dairy products while avoiding gluten. Ice cream and yogurt are two favorites that you can have plenty of. For all the products that you buy that are already prepared, always make sure to check the labeling to make sure they are indeed gluten free.

So, if you want to discover what foods are gluten free, you have only to stick to those which don’t have wheat!

Do You Know What Foods Are Gluten Free? is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Plan Ahead To Have Gluten Free Snacks On Hand

Cate — Fri, 21 May 2010 21:00:10 +0000

Having healthy gluten free snacks available can often be a challenge. Gluten runs rampant in many packaged snack foods, especially in many popular ones. However, there are a number of whole foods that make great snacks which are easily found, if you know what to look for. Here are a few ideas for items you can keep on hand that work quite well to satisfy those between meal cravings.

One of the most important concepts to keep in mind for gluten free diets is to plan ahead for possible hunger attacks. If a sudden craving should strike, the local convenience store or vending machine may not provide the foods you need. Be sure to keep some the following items in your food inventory at all times. All of these will need little or no preparation other than placing them in a bag or container when you expect to be on the go.

Fruits are one of the best gluten free snacks and come in a stunning variety of ways to eat them. Raw fruit is the easiest form and apples, oranges, pears or peaches are handy most of the time. However, fruit is best when it is fresh and sometimes storage can be a consideration. When keeping fruit for extended periods, such as at the office or at school, dried fruits are extremely portable. Canned fruit with pop top lids is also convenient and tasty.

Almonds, cashews, peanuts, mixed nuts or sunflower seeds can be bought in bulk for home use and put into zipper bags for traveling about. You can even make your own trail mix with your favorite assortment of nuts, raisins or other dried fruits and dark chocolate chips if desired. Small pretzels and cereals without gluten can be added as well. The variety here is virtually endless. Cheeses, boiled eggs and vegetables are also healthy and handy.

There are, of course, many prepared package items that you can purchase and keep nearby. Just be sure to read the labels carefully and make sure there are no ingredients that don’t fit your diet plan when stocking up on gluten free snacks.

Plan Ahead To Have Gluten Free Snacks On Hand is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

What Can You Eat On A Gluten Free Diet?

Cate — Fri, 21 May 2010 12:16:13 +0000

Many people that are told by their doctor that they have to live the rest of lives on a gluten free diet. These people may feel as though they have been sentenced to some kind of punishment. This is due to the fact that so many foods contain gluten and are a big part of most peoples diets. What can you eat on a gluten free diet?

Some of the best foods out there do not contain gluten. You can also find many prepared foods that are manufactured without gluten that normally do contain it. Gluten is a protein that is in wheat. This protein is what is left when the starches have been taken out of the grains of wheat. Gluten is popular because it works so well as a binding agent.

Fresh meats that are not breaded are a good choice for a gluten free diet. Fruits are another great choice. Many foods like potatoes, rice, and fresh vegetables. Your diet does not have to be as limited as you might think because of the variety of foods that do not contain gluten.

Since there have been so many recent cases of Celiac reported, the business of manufacturing prepared foods that are gluten free is booming. This is great news because there will now be a huge variety of foods to choose from on store shelves that normally contained gluten. Make sure to always look for labeling indicating gluten free ingredients.

If you like sodas, you should know that most are safe from gluten with the exception of root beer. Great sweets like white sugar, brown sugar, and molasses do not contain gluten either. Foods like corn tortillas and hominy are safe for a gluten free diet as well. You may have to eat foods without gluten in them, but you will still many kinds of foods that you can still eat and remain pain free.

What Can You Eat On A Gluten Free Diet? is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Bread Recipes

Cate — Thu, 20 May 2010 20:27:22 +0000

More and more people need gluten-free bread recipes because they are discovering an intolerance or outright allergy to gluten and wheat based products. I discovered my allergy to wheat back in 2005, and I can honestly say the thing I miss most is the bread!

I love bread! I love toast in the morning, sandwiches for lunch, pizza for dinner. I love sticky buns with coffee, cheese and crackers with a glass of wine, piping hot dinner rolls… Man, oh man do I miss just being able to eat all those delicious bread products!

I know I’m not alone! There are too many of us who can’t eat the same breads everyone else does. So the only way to fix the problem is to make our own bread!

I started collecting gluten-free bread recipes last year. Some can be thrown in the bread maker and some must be made by hand. I plan to post them all here, so this is definitely a work in progress.

I’ll also post some general gluten-free eating and lifestyle tips as they occur to me to write or as I find stuff to link to.

Please poke around and take advantage of all the gluten-free info here. Please feel free to suggest more, as we’re all in this together!

Thanks,

Cate
(Your humble author)

Gluten-Free Bread Recipes is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

What Foods Can Be Eaten In Gluten Free Diets

Cate — Sun, 16 May 2010 20:47:27 +0000

Many people have to follow gluten free diets that are specified for Celiac disease. Having this disease means that your intestines cannot handle the protein gluten in wheat products. The intestines are greatly affected by the protein in that it causes severe inflammation in the intestinal lining, thus producing an environment that lessens the absorption of nutrients from any foods eaten.

Hundreds of food products contain gluten and for a variety of reasons. You can find, however, many of these foods that are labeled gluten free and are safe for consumption. Some foods that do include this protein are breads, cakes, cereals, some candies, gravies, processed lunch meats, and pastas. You can get a list of the kinds of foods you should avoid on gluten free diets in addition to these from your doctor.

While foods are the main culprit for containing gluten, you might be surprised to know that there are other products that also use it in their list of ingredients. Lipsticks, lip balms, play dough, and many brands of toothpaste contain it as well. You should pay close attention to the ingredients in all the products you plan to use.

If you have trouble tolerating gluten, you should know that there a lot of foods that you can eat without the worry of symptoms arising. Fresh meats, fruits, potatoes, rice, and many dairy products do not contain gluten and can make a large portion of a healthy diet. There are also becoming available many foods that are being made as gluten free that normally contain it. Look for these kinds of products that are labeled as gluten free.

To be on the safe side, you should talk to your doctor about what kind of multivitamin would be safe for people on gluten free diets to ensure that you are getting all the essential vitamins and minerals that you need. Make sure to ask the doctor first because some pills are formulated with gluten as a binding agent.

What Foods Can Be Eaten In Gluten Free Diets is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

What You Need To Know About Wheat Intolerance

Cate — Sun, 16 May 2010 20:35:14 +0000

For those that have wheat intolerance, they may be experiencing some of the same kinds of symptoms as those of a wheat allergy. These are two similar conditions, but you should know that they are not the same. If you have a intolerance to wheat, your body does not experience an allergic reaction, but a chemical reaction.

Wheat has been a huge part of peoples diets for thousands of years. When the starch is taken from the wheat grains, you have left a protein called gluten. It is this protein that helps make sure that bread does not fall apart when it is baked. Gluten is also present in many other foods like pasta and even soy sauce.

Researchers and doctors do not know the reasons why some people are so sensitive to the protein gluten. Symptoms begin to appear because gluten interferes with the epithelial lining that is in the intestines. When this happens, the sufferer can no longer absorb the nutrients in foods. This leads to many other kinds of diseases.

Some of the symptoms that come with wheat intolerance to gluten in wheat are similar to those symptoms that are associated with many other kinds of conditions as well. This makes for a hard time in diagnosing exactly what may be causing them. You might have chest pains, nausea, dizziness, fatigue, stomach bloating, joint pain, and depression.

There is a specific test that can help in the correct diagnosis of wheat intolerance. It is the same test that is ordered for those thought to have Celiac Disease. You should also begin keeping up with the foods that you are eating while at home as well. Keeping a journal of those foods that eaten will help your doctor when it comes to getting to the bottom of your symptoms. Once properly diagnosed, those that suffer with this condition can lead a healthy life.

What You Need To Know About Wheat Intolerance is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

What Are Some Delicious Gluten Free Desserts?

Cate — Sun, 16 May 2010 20:31:43 +0000

: Flourless Chocolate Cake. Image via Wikipedia

People that have trouble with Celiac disease and gluten intolerance cannot eat foods that contain it at all. Many people feel deprived of some of the tastiest kinds of foods because they are afflicted with this condition. However, there some really great and delicious gluten free desserts that can be eaten by those that suffer with gluten intolerance.

Gluten is in most flours that are used in making breads, cakes, and cookies. This would mean that those foods would be off limits to those that have trouble tolerating it. However, there are alternatives to the flours that contain gluten. There are some products that are made with gluten free ingredients that you can buy ready made, but you must make sure to read the labels of all the food that you plan to eat.

Consider being able to eat chocolate cake without worrying about getting abdominal cramps and diarrhea afterwards. You can make flour that is a perfect substitute for wheat flour. It contains one quarter cup of soy flour, one quarter cup of tapioca flour, and one half cup of brown rice flour. This mixture can be used in place of wheat flour in most recipes and is a good basis for your favorite gluten free desserts.

Gluten is the ingredient that makes bread stick together during baking. Without it, you would have a pile of crumbs when you bite into a slice of bread. You can also have a substitute that will have the same results in the mixed flour as well. Xantham gum and Guar gum are two ingredients that work great in the place of gluten. You can find these at most health food stores.

You can search online and find some great gluten free desserts. Chocolate mousse cake, coconut muffins, and cheesecake cupcakes are only a few of those kinds of great tasting sweet treats that will not hurt those that have intolerance to gluten.

What Are Some Delicious Gluten Free Desserts? is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Start Your Day With A Gluten Free Breakfast

Cate — Sun, 16 May 2010 20:29:58 +0000

: Image via Wikipedia

Gluten sensitivity plagues many people, causing them to be forced to stop eating certain foods which contain flour. Gluten is one of the important active ingredients in flour, affecting the rising capacity of the flour and also its weight as an ingredient. With the morning meal being the most important a gluten free breakfast is possible for those people with this sensitivity.

Most commercial breakfast cereals contain flour of some sort and therefore contain some form of gluten. Cereals advertising rice or oats often contain wheat flour. Ingredient labels must be checked to ensure that you avoid gluten products. With the advent of healthier products, gluten-free cereals may be more easily found than in the past.

Health food stores routinely carry a wide selection of gluten free items which may be adapted for the breakfast meal. In addition to gluten free pastas, cookies and pizza crusts for use later in the eating day, they feature gluten free breads, cereals and pastries. These are delicious when served with fruits or eggs. It is also possible to find gluten free food at the regular store if you remember to stay away from items containing any wheat flour.

Natural products such as dairy products, fruits, vegetables, meats and eggs are free from gluten in their pure states. These products have not been combined with flour. Breakfast meats likewise have not been joined with flour products so all these items are perfect for a gluten free breakfast.

Examples of a tasty gluten free breakfast might include a gluten free cereal topped with fresh fruit and accompanied by gluten free toast or a muffin, or breakfast meat with eggs and a gluten free pastry. A cheese-and-mushroom omelet with gluten-free English muffins is another nutritious offering. If gluten free foods are required for you, there are many food choices available if you look a little harder.

Gluten may easily be avoided as a breakfast ingredient if you choose your menu items with care. Carefully reading ingredient lists is an excellent way of being certain that gluten is not in your foods. It is possible to have a delicious, balanced meal while at the same time avoiding gluten-containing products.

Start Your Day With A Gluten Free Breakfast is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten Free Biscuits from Ann's Kitchen

Cate — Sun, 16 May 2010 19:39:42 +0000

This is an excerpt from the Basic Breads DVD by Ann Brown & Capt. Videoman Productions. Best gluten free biscuits you’ve ever had. Ordering info: captvideoman@hotmail.com

Gluten Free Biscuits from Ann's Kitchen is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Recipes

Cate — Sun, 16 May 2010 19:36:46 +0000

Author Robert M. Landolphi showed Dave Price how being gluten-free doesn’t necessarily mean giving up bread and pizza.

Gluten-Free Recipes is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Baking Classics for the Bread Machine

Cate — Sun, 16 May 2010 19:36:45 +0000

ISBN13: 9781572841048
Condition: NEW
Notes: Brand New from Publisher. No Remainder Mark.

Product Description
Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts’ outstandi… More >>

Gluten-Free Baking Classics for the Bread Machine

Gluten-Free Baking Classics for the Bread Machine is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Easy Gluten-Free Pizza

Cate — Sun, 16 May 2010 19:36:45 +0000

This is how I make gluten-free pizza. I saw someone on You Tube that missed pizza so I made this video to show how I can still have my favorite food. chuckwest.org

Easy Gluten-Free Pizza is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef

Cate — Sun, 16 May 2010 19:36:42 +0000

ISBN13: 9780740778131
Condition: NEW
Notes: Brand New from Publisher. No Remainder Mark.

Product Description
Gluten free doesn’t have to mean taste free, and chef Robert Landolphi proves it with his new work, Gluten Free Every Day Cookbook.Landolphi is the up and coming gluten-free cookbook author. His dishes aren’t just delicious, they’re also quick and easy, and take living without wheat from endurable to enjoyable.It’s lots of flavor without the fuss. This cookbook includes more than 100 recipes for contemporary dishes ranging from main courses and sides, to soups and c… More >>

Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef

Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free loaf

Cate — Sun, 16 May 2010 19:36:42 +0000

Cranberry gluten-free loaf recipe. Conversions – 225g = 8oz. (1/2 pound)or about 2 US cups Gas Mark 5 = 375 Fahrenheit or 190 celcius (moderately hot) NB: Make sure the batter is quite moist (gluten-free flours soak up moisture). At its best eaten warm or (after aa day or so) toasted. Although not bad on its own, cold. Use a sharp knife to cut it. Also, different sorts of gluten-free flours produce slightly different textures. Rice flour produces quite a ‘cakey’ mix that is better untoasted than one made with pre-prepared, shop-bought gluten-free ‘bread’flour (which tends to end up with a harder, more bready loaf that almost certainly needs toasting). Experiment.

Gluten-Free loaf is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Betty Crocker Gluten Free Chocolate Chip Cookie Mix, 19-Ounce Boxes

Cate — Sun, 16 May 2010 19:36:41 +0000

Pack of 6, 19-ounce boxes (total of 114 ounces)
Gluten free
Mix super simple

Product Description
Betty Crocker Gluten Free Chocolate Chip Cookie Mix is made in a gluten free processing facility. This mix is super simple… More >>

Betty Crocker Gluten Free Chocolate Chip Cookie Mix, 19-Ounce Boxes

Betty Crocker Gluten Free Chocolate Chip Cookie Mix, 19-Ounce Boxes is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Bob’s Red Mill Gluten Free Whole Grain, Rolled Oats, 32-Ounce Bags

Cate — Sun, 16 May 2010 19:36:39 +0000

Gluten free
Manufactured in a dedicated gluten free facility
Whole grain

Product Description
Bob’s Red Mil Gluten Free Oats are pure. They are grown by over 200 farmers on clean, dedicated oat growing fields. Each farm delivery is sampled and tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color sorting removes un… More >>

Bob’s Red Mill Gluten Free Whole Grain, Rolled Oats, 32-Ounce Bags

Bob’s Red Mill Gluten Free Whole Grain, Rolled Oats, 32-Ounce Bags is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages

Cate — Sun, 16 May 2010 19:22:42 +0000

Case of four 22-ounce packages (88 total ounces)
A unique blend that includes garbanzo, fava bean, and tapioca flours
An excellent source of protein and fiber
For use in all kinds of baked goods
Packaged in Milwaukie, Oregon

Product Description
Wheat free; gluten free; dairy free. All natural product; you can see our quality. Specially designed for those sensitive to wheat and gluten, this mix can be made into delicious homemade cakes, cookies, breads, muffins, pancakes and waffles. Contains a blend of gluten-free flours from potatoes, sorghum, tapioca, garbanzo and fava beans. Bob’s Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test … More >>

Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages

Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Gluten-Free Bread

Cate — Sun, 16 May 2010 19:04:59 +0000

Gluten-Free Bread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information. Related posts: Bread Machine Cinnamon, Fruit and Raisin Bread Gluten-Free White Bread for Bread Machines White Bread for Bread Machines

Gluten-Free Bread is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Red Quinoa

Cate — Sun, 16 May 2010 19:04:23 +0000

Red Quinoa is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information. Related posts: Home Made Goodness Gluten-Free Bread

Red Quinoa is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.

Home Made Goodness

Cate — Sun, 16 May 2010 19:03:46 +0000

Home Made Goodness is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information. Related posts: Gluten-Free Wild Rice Muffin Recipe – Whole Grain Gluten-Free Goodness Red Quinoa Gluten-Free Bread

Home Made Goodness is via Gluten-Free Bread Recipes, a blog where you can find recipes for gluten-free bread and lots of other useful gluten-free information.