Gluten Free Bread: Gluten Free Granola

Since being diagnosed with Celiac disease I have missed the “crunch,” of cookies, granola and the whole grain cereals.  Due to the fact that all of these things listed above come mostly in a gluten formulated version or I have had to find versions acceptable to my taste the hunt for the “crunch” began.  I loved to have a couple tablespoons of broken cookies in my yogurt or occasional bowl of ice cream.  I missed having traditional breakfast cereal once in awhile.

My friend Joan,  brought me over some gluten free cookies which she had made for my birthday, along with a recipe that she had torn from a fictional book she had read.  The cookies had a good taste but were a bit hard.  I crushed them up and ate them like cookie bits in my yogurt.  That got my mind ticking again on how I could make a granola from the recipe with a bit of tweaking.  So, below is the recipe that I created from the fictional book recipe “Claire’s Coconut Kisses.”  My friend cannot remember what the name of the book was, so if you recognize it, I will be happy to credit the author. This is a large batch, I make it and then put it in vacuumed sealed bags for later use.  It may be cut in half or in thirds for a smaller batch.  This recipe is easiest if made using a stand mixer but can be made using a hand held mixer.  Enjoy!

Ingredients:

6 egg whites

1 1/2  cups brown sugar

1/2 cup maple syrup

2 tsp vanilla

2 cups chopped nuts

2 1/2 cups shredded coconut ( I use Tropical Traditions Organic Coconut)

1 cup gluten free oatmeal

1/3 cup coconut flour  or Quinoa flour

7 cups cornflakes

1 cup chocolate chips (optional)

Directions:

Beat egg whites until almost peaking, add brown sugar and vanilla, continue whipping until very creamy (about 4 minutes).  Add maple syrup and beat 1 more minute.

Combine remaining ingredients into a very large bowl, (I use my bread making bowl.) Pour egg white mixture over ingredients and mix.  I usually end up getting my hands into the mixture as it works best.  Once all of the ingredients are thoroughly coated.  Grease 2 large cookie sheets and pour mixture onto them.  Using your hands spread the mixture out evenly.  Bake at 350 degrees for 25 minutes.  Then turn off oven, leave pans in the oven until the oven is completely  cooled.  Take out of oven.  Mixture will be one large piece.  Using a large spoon break the large piece into whatever size chunks you like and put into vacuum sealed bags.  (I leave some larger on purpose in case I get the urge for a cookie.)  Use as garnish on ice cream or yogurt or eat as cereal.  It is very filling and NOT calorie free but oh so tasty.

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Gluten Free Bread World: Gluten Free Granola

Gluten Free Bread: Arepas

(Cornmeal Griddlecakes)

Arepas are a sturdy peasant food so tasty and satisfying; made from corn or maize which is the native cereal of Central and South America.  Arepas are the traditional flat bread of Venezuela, Columbia and Peru.

Arepas are eaten at anytime of the day.  According to my friends, everybody’s mother bakes the “best arepas.”  There are two distinctive ways to cook arepas and various ingredients that can be combined to make them.  One way to cook them is griddle fried only and the other is griddle fried and then put into the oven for 15-20 minutes.  You will have to choose your style of cooking, either way they are delicious.  In and of themselves, arepas don’t have much flavor, but that is their beauty.  As a perfect foundation for a great sandwich they can be paired with meats, beans, cheeses, eggs etc.

Ingredients:

1 cup pre- cooked Instant masa flour

1/4 tsp Celtic sea salt

1 1/2 cup boiling water

1 Tbs butter

In a large bowl, mix together the cornmeal and salt and butter. Pour in the 1 1/2 cups boiling water and mix well.  Cover and let stand for 10-15 minutes.

Take 1/4 c of dough and place into slightly wet hands and form balls of dough, flatten using your hands and form a cake 3-4  inches wide and approximately 3/4 ” thick.  (I use more if I want to make a larger sandwich approx 1/2 c dough per cake.)  Note: if the cake cracks at the edges, mix in a little more water and smooth.

After forming all of the cakes brush a griddle or a large cast-iron skillet lightly with oil and preheat over medium-low heat. Fry as many arepas as will fit, until they are soft within and golden and slightly crusty on the outside, about 5 - 7 minutes per side until they are done (when you tap on them and hear a hollow sound , they are done,) do not let them burn.  You may then transfer them into a 400 degree oven for 15 minutes.  (I eat them right out of the frying pan, I am too impatient to bake them.)

You can eat them plain with butter or cheese of your choice.  I often use them as bread for sandwiches with fillings such as: Chicken salad and avocado slices, turkey and Provolone cheese, Shredded pork or beef and cheese, etc.  They can also be made smaller and served as appetizers at a party with various toppings; cheese, crab salad, chicken salad.  Serving them with eggs for breakfast is also delicious. Serve with soup as an alternative to bread or crackers.

Options: add 1/2 cup grated Mozzarella, Gouda or white cheddar cheese to the cornmeal mixture.

Arepas can be made ahead of time, wrapped in plastic wrap and kept in the refrigerator for 2-3 days.

Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap. Reheat frozen arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 minutes or until heated through.

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Gluten Free Bread: Arepas (Cornmeal Griddlecakes)

Gluten Free Bread: Zucchini Bread

Ingredients:

4 cups Shredded zucchini

2 1/4  cups gluten free flour

3/4 cup Teff flour

2 1/2 cups sugar

1 1/4 cup oil

4 eggs beaten

1 Tbs Vanilla

1 tsp Cinnamon

1 1/2 tsp Celtic sea salt

1 1/2 tsp baking soda

1/2 tsp baking power

1/4 tsp allspice

Mix ingredients in order given.  Grease two 9″ x 5″ loaf pans.  Bake at 350 degrees for 1 hour or until a toothpick inserted in the middle comes out clean.

Topping:

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Gluten free bread: zucchini bread

Gluten Free Bread: Chicken Salad

on Brown Bread Faux Wheat

Chicken Salad:

1 cooked chicken, removed from the bones and diced

3/4 cup gluten free mayonnaise

juice of 1/2 lemon ( I buy in bulk in the season, freeze in 1/2’s & 1/4’s, then microwave for 45 seconds when I need)

Celtic sea salt to taste

freshly ground pepper to taste

1/4 cup green or red onion minced

1 stalk of celery, chopped fine

1/2 apple diced

1/2 cup dried craisins (soaked in hot water for 15 minutes)

1/2 cup chopped walnuts

Mix all ingredients together in a bowl. Refrigerate until ready to serve. Adjust the seasonings and serve on your favorite home made bread.

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Gluten Free Bread: Chicken Salad on Brown Bread Faux Wheat

Gluten Free Bread: Brown Bread Faux Wheat

Gluten Free  Bread: One always crave the sweet taste of whole wheat bread.  This one has all of the flavor and no wheat.

Ingredients:

1 cup Buttermilk

3/4  cup sourdough starter

½ cup olive oil

2 eggs, slightly Beaten (reserve 1 Tablespoon)

¼ cup Honey

1½ tsp Xanthan Gum

1 tsp Yeast (for flavor, leavening is provided by Baking powder)

½ tsp Celtic sea salt

1½ Tbs baking powder

½ cup buckwheat flour

½ cup sorghum flour or 1/2 cup teff flour

½ cup tapioca flour

1 3/4 cups Kinni Kwik bread flour

1/3 cup flax seed meal

1 tsp sunflower seeds

1 tsp milk (for egg wash)

Directions:

In mixer, combine sour dough starter, buttermilk, oil, egg (reserve one Tablespoon for egg wash), and honey; mix.

Whisk together Xanthan Gum, yeast, salt, baking powder and flours.

Pour wet ingredients into dry and mix thoroughly. Place dough in greased standard-sized (9″ x 5″) bread loaf pan.  ( I usually have extra dough, I put it in a large juice can and it makes a mini loaf..see picture.) Use reserved egg and milk to brush the top of the loaves  and sprinkle with sunflower seeds. Let sit on the counter for 30 minutes to let it rise some.

Bake 350 degrees for 60-65 minutes

Remove from oven.  Remove bread from pan and transfer to wire rack to cool.

Serve with Chicken Salad or other sandwich fixings.

Gluten Free Bread: Sourdough Herb Bread

Ingredients:  Dry

2 1/4 cups Gluten free all purpose flour
3/4 cup teff flour
1 cup buttermilk or 4Tbs buttermilk powder plus 1 cup water
3/4 cup Parmesan cheese
1 tsp garlic powder 1/2 tsp basil
1/2 tsp Italian seasoning
1/2 tsp oregano
1 tsp Celtic sea salt
2 tsp yeast
3/4 tsp dough enhancer (0ptional)

Ingredients:  Wet

2 large eggs

1 cup sourdough starter

3/4 cup warm water

3/4 cup ricotta cheese

1/4 cup honey or agave nectar

1/4 cup melted coconut oil or butter

1 tsp apple cider vinegar

Mix all wet ingredients well.  Mix all dry ingredients well.  Mix dry ingredients into wet ingredients.  Pour into greased 9″X5″ loaf pan.  Bake 350 degrees for 45-50 minutes or until it sounds hollow. When you take the bread out of the oven you can sprinkle shredded cheddar or Parmesan cheese on the top (optional.)

Take the bread out of the pan and place on wire rack to cool.  Slice and freeze if you want to use as sandwich bread.

I serve this with anything that garlic bread would go with.  Sometimes we use it as dipping bread for olive oil and balsamic vinegar.  This makes awesome grilled cheese/tomato sandwiches.  I also like to toast it and serve with fried egg and grated Parmesan cheese.

Bread Dipping Oil Recipe

Ingredients

•olive oil (enough to cover plate)

•Parmesan cheese (little, or a lot, whatever you like… the good stuff is the best, but needs to be grated into the oil)

•cracked pepper (not to much, maybe 1/5 of Parmesan cheese)

•balsamic vinegar (this is the “secret” ingredient… but don’t use too

much just about 5-7 drops is enough)

Directions
1.Combine in shallow bowl or plate.
2.Enjoy! Trust me the vinegar gives it a kick and it is great!

Option:  I have made rolls out of the dough instead of bread.  They don’t rise too much bigger than what they start out so keep that under consideration when making them.  These are great gluten free bread rolls to serve with soup, chili or with dinner.

Even you friends and family who are not gluten free will love these.

Gluten Free Bread: Sourdough Starter

Combine the following in a 4 cup glass container.

Ingredients:

1 cup water (105-110 degrees F.)

2  1/2 tsp yeast

1 1/2 cups rice flour (white or Brown).

Stir together, this will be a thick paste.  Cover loosely with plastic wrap and let stand in a warm place.  Stir 2-3 times daily and it will be ready to use in 3-4 days.  You will notice that the mixture will rise and fall throughout the

day.  The starter will often have a clear liquid on the top of it.  Stir this into the mixture thoroughly before using in a recipe.

Always be sure to leave at least 1 cup of the starter as the basis  for your next batch.  Add 1 cup of warm water and 1 1/2 cups of rice flour.  Cover loosely and let sit for at least 1 day before using in a recipe again.    Starter can be placed in the refrigerator to use at a later time.

I must admit that I am a huge fan of sourdough.  I add it periodically to just about everything.  I love the texture that is derived from using it and I like the tangy taste.  Sometimes, it works out, sometimes it doesn’t.  I keep it in the fridge until I want to bake with it.  I take it out of the fridge.  Let it sit for a few hours.  Replenish the flour and water and leave it sit overnight.  The next day it is ready to bake with.

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Gluten Free Bread: Sourdough Starter

Gluten Free Bread: Coffee Ring

When I was going to school we brought our lunch most days and it was considered a treat to eat at the school cafeteria.  My best friend Jodie would bring her lunch and often we would trade out lunch items with each other.

Her mom, Bunny used to make this coffee ring quite regularly and I just loved it.  Anyway, many years later she gave me the recipe.  I have of course altered it to use gluten free flour.

The recipe originally called for the cake to be layered into a bundt pan: mixture;batter;mixture;batter.  My experience has been that the mixture layer on the bottom of the pan tends to stick and you lose most of it when you take it out of the pan.  Consequently, I have started putting in the batter and then all of the mixture in the center; and then the remaining batter.  You can make your own choice.

Ingredients:

1/2 cup olive oil

1 cup brown sugar

2 eggs

1 tsp vanilla or vanilla powder

1/2 tsp celtic sea salt

2 cups All purpose Cookie Flour

1 tsp baking soda

1 tsp baking powder

1 cup buttermilk or 4Tbs Buttermilk powder plus 1 cup water

Mixture:

2/3 cup raisins or dried craisins (soak them for 10 mins.)

2/3 cup chopped nuts (pecans, walnuts, almonds)

2 tsp cinnamon

1/2 cup brown sugar

Pour half of the batter into a greased bundt pan then sprinkle and slightly press mixture into the batter.  Pour on the remaining batter.  Bake at 350 degrees for 50 minutes or until a toothpick comes out clean.  Any cake pan will do, but I like the bundt or tube pan.  Serve alone or with half and half.

Option: Topping

scroll down to the bottom of the Banana Bread recipe.  Put on top of coffee ring  immediately after taking out of oven.  Delicious!!

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Gluten free bread: Coffee Ring

Gluten Free Bread:MULTI-GRAIN BREAD

Ingredients:

2 ¼   cups Multi-Grain Gluten Free Flour Blend:

¼      cup buckwheat flour

¼ cup teff flour

1 pkg yeast

1 Tbs xanthan gum

1 tsp salt

1 ¼ cups slightly heated milk

¼ cup melted coconut oil or butter

2 eggs

2 Tbs agave nectar

1 tsp apple cider vinegar

2 Tbs millet

2 Tbs Sunflower seeds raw

2 Tbs sliced Almonds

2 tablespoons ground flax seeds

Grease 9″ x 5″ inch loaf pan. Heat oven to 350 degrees F.

Combine flour blend, buckwheat flour, teff flour, yeast, xanthan gum and salt in large bowl; mix well.

Combine warmed milk, melted butter, eggs, honey and vinegar with wire whisk in another large bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Add millet, sunflower seeds, sliced almonds and flax; mix well.

Pour dough into prepared pan. Oil a spatula and smooth dough in pan. Cover with dishtowel. Let rise in warm place until bread reaches top of pan (35 to50 minutes).

When bread has fully risen, bake for 55 to 70 minutes or until bread is brown and sounds hollow when tapped. Remove bread from pan, cool on wire rack.

I did not slice this bread as I was taking it to a neighbor.

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Gluten Free Bread: Multi-Grain Bread

Gluten Free Bread/Brown Rice, Teff & Buckwheat Bread

This loaf makes excellent sandwich bread.

Ingredients:

1 Tbs yeast
1 Tbs sugar
1 ½ cups warm water

1 cup brown rice flour
1 cup corn starch
½ cup buckwheat flour
½ cup Teff flour
2 tsp Xanthan gum
1 tsp Celtic sea salt

2 eggs
1 ½ Tbs oil
1 tsp apple cider vinegar

Step 1:

Mix together the yeast, sugar and warm water in a measuring cup or small bowl, let sit for at least 15 minutes while you are mixing the following:

Step 2:

Sift the brown rice flour, Teff, buckwheat flour, Corn starch, xanthan gum and salt together in a large mixing bowl.

Step 3:

In a separate bowl, whisk the eggs, oil and vinegar until the eggs are well beaten.

Step 4:

Combine all liquid ingredients and stir into flour mixture until you have well mixed dough.   Pour into greased 9″ X 5″ bread pan. Bake in a 350 degree oven for 60 minutes or until done.

2009 copyright http://glutenfreebreadworld.com

Gluten Free Bread/Brown Rice, Teff & Buckwheat Bread