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: 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.

2009 worldwide copyright http://glutenfreebreadworld.com

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!!

2009 worldwide copyright http://glutenfreebreadworld.com

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.

2009 copyright http://glutenfreebreadworld.com

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.

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Gluten Free Bread/Brown Rice, Teff & Buckwheat Bread

Gluten Free Bread: Strawberry - Almond Breakfast Bread

This tasty gluten free bread was a treat usually served on holiday mornings like Easter, birthdays and any other time we could convince mother to make it.  It will surely become a family favorite!

Ingredients:

10 ounce pkg. frozen sliced strawberries

2 eggs

1/2 cup cooking oil,or 1 stick of butter or 1/2 cup coconut oil

1 cup brown sugar

1 1/2 cups gluten free all purpose flour

1/2 cup Teff flour or 1/2 cup Quinoa

1 1/2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp celtic sea salt

2/3 cup sliced or chopped almonds (reserve a few to put on top of batter.)

Directions:

Defrost strawberries.  Beat eggs in a bowl until fluffy.  Add oil, sugar and strawberries.  Sift together flour, cinnamon, soda baking powder and salt into a large mixing bowl.  Stir in strawberry mixture, mixing until well-blended; stir in almonds. (Batter should be thick but not stiff add more flour if needed as some strawberries have more juice than others.)

Scrape dough into 2 greased and floured 9″ x 5″ loaf pans.  Place reserved almonds on the top of the batter and slightly press into batter.  Bake in a pre-heated350 degree oven for 70 minutes or until toothpick inserted in the middle comes out clean.  Turn out onto a rack to cool.

Serve with topping on each slice:

1  8 ounce package of cream cheese softened

1/3 cup fruit only strawberry jam

Cream the cheese, add jam and serve on slices of Strawberry Almond Bread.

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Gluten Free Bread/Gluten Free Strawberry Almond Breakfast Bread

Gluten Free Bread: Gluten Free Cheddar Cheese Scones

Gluten free bread baking is sometimes a lengthy process.  I use this basic gluten free bread dough as it is very versatile and can be used for a variety of savory treats as well.  I especially love the cheddar cheese herb scones with soup for lunch and I often serve the cheddar cheese scones with scrambled eggs for breakfast.  For a sweeter treat I add the raisins as noted below in the Options.

Gluten Free Cheddar Cheese Scones:

Ingredients:

1 cup gluten free all purpose flour

½ tsp salt

1 tsp baking soda

¼ cup butter

3 oz of sharp cheddar cheese grated

½ cup plain natural yogurt or ¼ cup milk

1 egg slightly beaten

Pre heat the oven to 425 degrees.  Sift flour, salt and baking soda together in a large bowl.  Mix in butter and cheese (using your hands - until it resembles bread crumbs.)

Mix egg and yogurt together in a small bowl.  Add this to the flour mixture until it forms a soft ball of dough (when mixture pulls away from sides of bowl.)  Turn soft dough mixture onto slightly floured surface and knead gently until it holds together well and forms a soft ball of dough.  Roll out dough until it is ¾ inch in thickness.  Using a 2″ cookie cutter or Mason Jar lid cut out scones

. Tip: Do not twist the cutter just press down hard, twisting causes the dough to shrink. Use the remaining scraps by kneading them together again and cutting more scones.

Optional: Brush the tops with a little soft butter before placing in the oven.  Bake 10-15 minutes until golden brown.

Options:

• add ½ tsp of: oregano, thyme, parsley or rosemary to cheese scones

• leave out cheese

• add 1 tsp of dried mustard

• omit cheese and add a ½ cup raisins and ¼ cup sugar

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Gluten free bread/Cheddar cheese scones

Gluten Free Bread: Sour Cream Corn Bread

This tasty gluten free corn bread goes great with anything that you would serve traditional corn bread with.

Ingredients:

3/4 cup yellow corn meal

1 cup gluten free all purpose flour see link to learn how to make your own

1/4 cup sugar or 3 Tbs of Agave Nectar

2 tsp baking powder

1/2 tsp celtic sea salt

1 cup gluten free  sour cream

1/4 cup milk

1 egg beaten

2 Tbs coconut oil melted or shortening

Mix all of the ingredients just enough to blend.  Pour into a greased 8″ square pan and bake at 375 degrees for about 40 minutes or until a toothpick inserted in the middle comes out clean.