Gluten Free Bread: Applesauce Teff Bread

Ingredients:

2 1/2 cups teff  or Sorghum flour

1/2 cup Brown rice flour

1/4 cup ground flax seed

1/2 cup agave nectar or honey

1 tsp salt

1 heaping tsp cinnamon

2 Tbs dry buttermilk powder

1 Tbs baking powder

1 cup chopped nuts (I like pecans or walnuts)

1/2 cup raisins, or coconut,

2 ripe bananas, mashed

1 1/2 cups natural, no sugar added applesauce

3 Tbs coconut oil

1 tsp vanilla

up to 1/2 cup water ( buttermilk) to get the proper consistency in the

batter

Preheat oven to 350F. Combine all ingredients except water or buttermilk. Add enough water to make a moist yet firm,  batter . Spoon into a greased 9 x 9 square baking dish, or into greased muffin tins if you want cupcakes. Bake for 20-35 minutes for cupcakes,

50-75 minutes for cake, until the center is firm to the touch. Serve with jam or topping

To make this cake more of a cake consistency use all teff or Sorghum

flour (3 cups) . Frost with cream cheese frosting. Pillsbury is gluten free.

This makes a great substitution for the Bran muffins we all miss so much.

No photo: I had to send my camera back for replacement.  Check back in a few days.

worldwide copyright http://glutenfreebreadworld.com

Gluten Free Bread: Applesauce Teff Cake/Bread

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/Gluten Free Coffeecake

(I know this is not bread but it sure does taste good!)

The picture is from a variation of the recipe using almonds and apples and cranberries.

3 med. eggs

1/4 cup sugar

1/2 tsp. salt

1/3 cup mayonnaise

Mix these ingredients in a large mixing bowl to which you add:

Add:

1/4 cup brown rice flour

1/4 cup teff flour

½ cup coconut flour

1/2 tsp. xanthan gum

1 tsp. cinnamon

1 tsp. baking powder

1/4 tsp. baking soda

Mix well. Stir in:

1 1/2 cups of fresh or frozen cranberries

1 cup grated carrots.

1 cup pineapple chunks (well drained.)

½ cup organic coconut

This should be a fairly thick batter. Add a little more flour or a small amount of water if needed. Pour into a greased 9 x 9 inch greased pan. Top with topping and bake at 350 degrees for about 45 minutes or until the cake feels firm and the edges begin to pull away from the pan. This cake keeps well!

Topping

1 cup gluten free oatmeal flour (grind it in the blender)

1 cup brown sugar

½ cup chopped pecans or walnuts

1 tsp. cinnamon

1/2 cup butter

1/4 tsp. salt

Mix together in a small bowl and sprinkle on cake batter.

MMM…good…Don’t be afraid to experiment with this recipe:

I have substituted in blueberries, strawberries, rhubarb & apple with a little extra cornstarch or grated zucchini to thicken if necessary…I have also used virgin coconut oil with/or in place of the butter in the topping.  Sliced almonds work very well in this recipe in place of pecans or walnuts.

2009 copyright http://glutenfreebreadworld.com Gluten Free Bread/Gluten Free Dessert