I wish you success with these gluten free recipes and tips but remind you that I am not a medical practitioner and give this information based on mine and others experiences and not as a medical advisor. If you have any doubts consult your doctor.
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.
Most Americans are touched by celiac disease in some way, yet so much confusion still abounds. Celiac or gluten intolerance as it is sometimes referred to, is a disease that results when the body has a reaction to gliadin, a gluten protein found in wheat, barley, rye and oats.
Celiac disease can affect people at all stages of life. People who are newly diagnosed with gluten intolerance and even those who have been living with it for years can find it a challenge, if not overwhelming, to maintain the lifestyle and dietary changes necessary to manage their condition.
I have found that gluten free meals require a great deal of research and time. What takes most people 30 minutes in the grocery store can easily take me an hour. Even though more and more gluten free products are showing up on the grocery store shelves, I still have to visit several stores to buy everything I need or order from online sources.
Menus the gluten free way require careful planning and is often time consuming. Consequently, I find myself not varying our menus as much as I would like to, because, change requires research and time, and I am a very busy person.
Frankly, I tend to stick with the tried and true menu as I know it is safe. Dining with friends and family can also present food challenges as often they are unschooled in what is, and isn’t, gluten free.
I have found a wonderfuloption online that has truly revolutionized the way I cook for my family. When I can’t think of what I want to cook, or when I am running late from work I just pull one of the gfmeals out of the freezer, confident that they have been carefully prepared and are gluten free.
Many of their gluten free meals are also Soy and casein free for those of you who suffer with multiple food allergies.
I have even brought gfmeals with me when dining at the homes of friends’ or family just to ensure that I eat safe food. That way I don’t have to worry about being accidentally “glutened.”
The gfmeals meal plans were created by people living the gluten free lifestyle and know what it’s like to be affected by gluten.
Gluten Free Meals and Meal Plans will:
Meet your healthy gluten free lifestyle needs.
Provide you with safe gluten free meals with no planning or preparation required.
Offer a variety of tasty, healthy and nutritious food choices; family-friendly, ready-to-cook entrees, sides and even gluten free bakery goods.
Affordability, convenience, and home delivery.
Ship nationwide, meals arrive frozen with easy to follow cooking instructions.
They also offer gift Certificates which are perfect for any occasion. Give to the family member, friend or client who lives the gluten free lifestyle.
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
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.
This gluten free Banana Nut bread is so moist and tasty. The secret weapon is the topping! I have given this Banana Nut Bread as Christmas treats for very many years and no one has ever realized that it is gluten free. If you want to use 2 1/2 cups of all purpose gluten free flour in this bread instead of the coconut flour, Teff flour and buckwheat flour it turns out awesome also.
1/3 cup sourdough (optional) I use this if I have a batch going
1 2/3 cup sugar
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
2/3 cup coconut oil or vegetable oil
1/3 cup buttermilk (may use 2 1/2 TBS Buttermilk powder for recipe plus 2/3 cup water)
1 1/4 cup mashed bananas
Beat for 2 minutes with mixer and add:
1/3 cup buttermilk
2 large eggs
2/3 cup walnuts (optional)
Grease and flour Two 9″ x 5″ x 3″ loaf pans. Divide the batter equally between the 2 pans. Bake at 350 degrees 45-55 minutes or until toothpick inserted in the middle comes out clean. You can also make 6 mini loaves. Bake 25-30 minutes.
Topping:
1/2 cup butter
1/2 cup brown sugar
Mix together and brush on the hot loaves when they come out of the oven. Use any leftover topping to spread on Banana Nut bread slices.
If you are new to the world of gluten free baking you might want to keep this information on hand to substitute cup for cup of all purpose wheat flour in your favorite recipes.
You will find specific gluten free bread recipes in separate posts.
1 cup brown rice flour (best to keep refrigerated.)
or
1 cup rice flour
1/2-3/4 cup potato starch
¼ cup tapioca starch/flour
or
1 cup rice flour
1 cup cornstarch
1 cup tapioca starch/flour
1 Tbsp. potato flour
Gluten Free Bread Flour Multi - Grain
2 cups cornstarch
2 cups potato starch/flour
1 3/4 cups brown rice flour
1 1/2 cups garbanzo bean flour
1 cup sorghum flour
1 cup tapioca flour
1/4 cup teff flour
Gluten Free All Purpose Flour for Cookies, Quick Breads:
2 cups brown rice flour
2 cups plain white rice flour
1 cup sweet white rice flour
1/2 cup teff flour
1 1/3 cup tapioca Starch/flour
2/3 cup gluten free corn starch
1/2 cup organic cold milled flax seed or rice bran
2 tsp Xanthan gum
Mix flours well and store until you need them.
Store all flour mixtures in a container with tight-fitting lid. Stir mixture before using.
Growing up in an orchard in the Okanagan Valley of British Columbia we always had a lot of fruit around. We made a variation of this recipe a lot. It is a quick and easy way to have a gluten free, guilt-free dessert.
Delicious is a word often associated with this dish.
7 apples, peeled, cored and sliced; use a few more if they are small apples
pinch of Celtic sea salt
4 teaspoons fresh lemon juice
1/2 teaspoon of vanilla extract
3/4 cup fresh cranberries
3/4 cup maple syrup (use approx 1/3 of it on top of the base ingredients.)
Topping:
1/2 cup chopped pecans
1 heaping teaspoon ground cinnamon
1 cup quinoa flakes, or gluten free oats
1/2 cup virgin coconut oil
DIRECTIONS
Preheat oven to 375 degrees.
Use a 9×13x2 inch cake pan lightly greased with coconut oil or butter.
Combine: Sliced Apples; cranberries, lemon juice, vanilla, salt into a bowl. Drizzle approximately 1/3 of the maple syrup over this mixture and mix well.
Topping:
Combine remaining maple syrup, cinnamon, and quinoa in a bowl. Mix in coconut oil until crumbly in texture.
Sprinkle mixture over apples.
Bake 45 minutes or until topping is bubbling and looks crispy. Bubbling is the test to be sure this is cooked.
Options:
• Substitute walnuts instead of pecans
• Substitute a 1/3 ratio of coconut flour & 2/3 ratio of Gluten Free All purpose flour in topping
• Substitute orange juice or grapefruit juice in place of lemon juice.
• Substitute 1/2 cup of Agave Nectar instead of maple syrup.
• Leave apples unpeeled (still cored and sliced.)
• Substitute Gluten free Oatmeal for all or part of Quinoa.
• Substitute crushed Gluten free rice Chex or Gluten free Rice Crispies for the Oatmeal or Quinoa flour.
• Substitute butter for coconut oil.
• Substitute Frozen cranberries for fresh cranberries. (Do not used canned.)
• Substitute Peaches, Blueberries, Blackberries, Rhubarb, Strawberries, Cherries, Pineapple or any combination thereof for the Cranberries and Apple. You can mix in a small portion of coconut flour into the fruit mixture if it seems to liquid to help thicken it. (Coconut flour absorbs moisture.)
• You can use small baking cups; Spoon fruit mixture into baking cups and sprinkle with topping. Bake for about 30 minutes or until bubbling.
• Use crumbled Dried Gluten free muffins in place of flour in topping. You may need to cut down the maple syrup some as the muffins may be sweet. (I have used a pineapple coconut muffin from Whole Foods.) ** My favorite..
I GUESS WHAT I AM TRYING TO SHOW HERE IS THAT THERE IS NO RIGHT OR WRONG WAY TO MAKE THIS RECIPE. USE THE AMOUNTS AS A GUIDELINE AND ENJOY THE CREATIVE PROCESS. I HAVE NEVER HAD A FLOP WITH THIS RECIPE NO MATTER WHAT INGREDIENTS I THREW TOGETHER.
One day I was cleaning the fridge and noticed some apples, leftover pineapple and some blueberries. Below is the recipe that developed from those ingredients.
Gluten Free Apple Blueberry
Pineapple Crisp:
Base:
7-9 Apples peeled and sliced (I left the skin on 3 of them.)
pinch of Celtic sea salt
juice of ½ grapefruit
1 tsp vanilla
1 cup fresh or frozen blueberries
1 or 2 cups canned pineapple (whatever you have)
1/3 cup Agave syrup (use about 1/3 of it on the base.)
Topping:
½ cup pecans chopped
1 tsp. cinnamon
2 cups of crumbled slightly dry gluten free muffins from Whole Foods. (Coconut Pineapple was the flavor.)
½ cup virgin coconut oil.
Balance of maple syrup
DIRECTIONS
Preheat oven to 375 degrees.
Use a 9×13x2 inch cake pan lightly greased with coconut oil or butter.
Combine: Sliced Apples; blueberries, pineapple,grapefruit juice, vanilla, salt into a bowl. Drizzle approximately 1/3 of the maple syrup over this mixture and mix well. Pour into cake pan.
Mix topping ingredients together until they form a crumbly mixture. Put on top of apple mixture.
My family delighted in this gluten free Apple, blueberry, pineapple crisp and you will too.
Mix all of the dry ingredients above (minus the rice flour) then add coconut oil and stir in wet ingredients.
Mix until you have a ball of dough that is firm but sticky. (The dough ball will pull away from the sides of the bowl and not flop back to the sides.)
Spread some rice flour on your counter and dump the dough onto the flour.
Knead and roll the dough until it forms a soft ball of dough. Place ball of dough into a clean lightly greased bowl and let rest for 1 hour or so.
Form ball into a log and cut into 8-10 equal sized pieces. (It helps to grease your hands with a little butter or oil and roll on a cutting board.)
Roll each of the pieces into a rope approximately 6-8 inches long. Transfer ropes into a bowl containing the following ingredients:
3 Tbs olive oil
4 cloves minced garlic
1 tsp Celtic sea salt
1 Tbs melted Butter
Carefully, tie each rope into a knot. Place on stone or lightly buttered baking sheet and bake at 350 degrees for 35 - 40 minutes or until golden brown.
(Lightly brush the rolls with leftover oil mixture or butter when they come out of the oven.) Transfer to a wire rack to cool.
Option:
Add 1 ½ tsp fresh chopped rosemary or 1 ½ tsp of Italian herb seasoning to oil and butter mixture. Sprinkle with grated Parmesan cheese when you take them out of the oven.
These gluten free Garlic Salt Knots are best when served warm from the oven.
I have tried many gluten free breads and this is one of the best.
INGREDIENTS :
1 egg
1/3 cup egg whites
1 tablespoon apple cider vinegar
1/4 cup coconut oil
1/4 cup honey or Agave nectar
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.
original submission by Alison
Gluten Free Bread TIP:
When you add a small amount of vinegar to a mixture containing yeast, it acts as a catalyst to make the bread much lighter. Even if a yeast bread recipe does not list vinegar in the ingredients, add between 1/4 and 1/2 tsp. of vinegar (I use apple cider vinegar as it is gluten free) to the liquid ingredients for each cup of flour mixture called for in the recipe.
Options:
I was able to make this without a bread machine by mixing wet and dry ingredients separately, then folding the dry into the wet, and baking at 350 until browned.
I adjusted the flour as follows: I only had Red Mill GF All Purpose Baking Flour and brown rice flour. I used 1 3/4 C. Gluten Free All Purpose Baking Flour and 1 1/2 C. brown rice flour. The bread came out beautifully.
Or
Since I did not have Gluten Free millet flour, I doubled the tapioca flour. I also added about 1 tbsp of flaxseed meal for some BAM!
Or
one easy addition was swirling raisins, cinnamon and a bit of brown sugar into it.
or
this makes great pizza bread. We spread it in a jelly roll pan, brush with a little olive oil.
Gluten Free Bread/Gluten Free Bread Alternative Flours
This is a list that I had copied to my computer. I did not keep the accompanying info because this was the info I was after. When I was trying to make substitutions I never knew what to substitute and therefore had a lot of flops. When I read this info I copied it (because I was unable to keep it straight in my head), I added pictures so I would know what to look for when shopping. Now, I share it with you, with a full disclosure that I did not write any part of this and I would like to credit the person who wrote it if you know who they are.
Potato Starch / Flour
click on photo to learn more:
This is a gluten free thickening agent that is perfect for cream-based soups and sauces and in combination with other flours in gluten free bread all purpose flour mixes. Mix a little with water first, then substitute potato starch flour for flour in your recipe, but cut the amount in half when substituting for wheat flour. It can be purchased in a health food store.
Tapioca Starch / Flour click on photo to learn more:
A light white, very smooth flour. It makes baked goods impart a nice chewy taste. Use it in recipes where a chewy texture would be desirable. It would work nicely in bread recipes such as white bread or French bread. It is also easily combined with cornstarch and soy flour. It can be purchased in a health food store.
Soy Flour click on photo to learn more:
This nutty tasting flour has a high protein and fat content. It is best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit. It can be purchased in a health food store.
Cornstarch click on photo to learn more:
This is a refined starch that comes from corn. It is mostly used as a clear thickening agent for puddings, fruit sauces and Asian cooking. It is also used in combination with other flours for baking. It can be purchased in a health food store.
Corn Flour
click on photo to learn more:
This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes. It can be purchased in a health food store.
Cornmeal
click on photo to learn more:
This is ground corn that comes from either yellow or white meal. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or simple white cakes. It can be purchased in a health food store.
White Rice Flour
click on photo to learn more:
This is excellent basic flour for gluten free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn’t impart any flavors. It works well with other flours. White rice flour is available in most health food stores, but also in Asian markets. At the Asian markets it is sold in different textures. The one that works the best is called fine textured white rice flour.
Brown Rice Flour
click on photo to learn more:
This flour comes from unpolished brown rice. It has more food value because it contains bran. Use it in breads, muffins, and cookies. It can be purchased in a health food store.
Quinoa Flour
click on photo to learn more:
Quinoa is pronounced “Keen Wa” and it’s actually a South American word. This grain is a real gem in the gluten free diet because it’s protein rich. It can be purchased in a health food store.
T’eff Flour click on photo to learn more:
Teff is a very versatile grain. None of the nutrients are lost when it is ground into flour. Teff flour can be used as a substitute for part of the flour in baked goods, or the grains added uncooked or substituted for part of the seeds, nuts, or other small grains. Due to it’s small size, only 1/2 Cup of Teff is needed to replace 1 cup of sesame seeds. It is a good thickener for soups, stews, gravies, and puddings and can also be used in stir-fry dishes, and casseroles.
Coconut Flour
click on photo to learn more:
A delicious alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, and a good source of protein. It gives baked goods a rich, springy texture but needs a lot more liquid than other flours. Replace up to 20 percent of the all-purpose flour called for in a recipe with coconut flour, adding an equivalent amount of additional liquid to the recipe. You will not need as much sugar when using this flour as the coconut has a natural sweetness.
Sorghum Flour click on photo to learn more:
sorghum is an annual grass originating in Africa and a popular cereal crop worldwide. It has a higher protein content than corn and about equal to wheat. It is neutral in flavor, which allows it to absorb other flavors well.
Almond Meal /Flour click on photo to learn more:
Made by grinding blanched almonds (skins removed) into a fine powder. The consistency is more like corn meal than wheat flour. You can find extra fine Italian almond flour, which has more flavor but can be very pricey. Baking with almond flour requires using more eggs to provide more structure. Use it in cakes, cookies, and other sweet baked goods. You can make it yourself by grinding blanched almonds in a high-speed blender.
Substituting Gluten
Wheat flour contains gluten, which keeps cookies, cakes and pies from getting crumbly and falling apart. It is what makes baked goods have a good texture because it traps pockets of air. This creates a lovely airy quality that most baked goods possess when baked with traditional wheat flour. In order to help retain this structure when using non-wheat flours, gluten substitutes must be added to a gluten-free flour mixture. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. Here are three very good substitutes for gluten.
Xanthan Gum click on photo to learn more:
This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores.
Guar Gum click on photo to learn more:This is a powder that comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores.
Pre-gel Starch/Xanthan Gum
This is an acceptable gluten substitute. It helps keep baked goods from being too crumbly. This too can be purchased at most health food stores.
Substitution is the solution
If you are ready to try some recipes, start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. These turn out lovely and the difference in taste is minimal. Here are two gluten-free flour mixtures that are suitable for substituting wheat flour cup for cup.
Gluten-Free Flour Mixture I
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour
Gluten-Free Flour Mixture II
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
The above mixtures can be doubled or tripled. Another option is to purchase a gluten-free flour mixture at a health food store to avoid the guesswork involved in substitutions. This flour mixture can usually substitute wheat flour cup for cup, but read the package directions to be sure. Keep these flour mixtures stored in containers at room temperature and keep them on hand to simplify your baking routine.
I have a gluten allergy, and I know that there are many others who do also. I would like to share my experiences, recipes, etc. with those who share this challenge. In addition to blogging about Gluten Free topics, I also have the following hobbies:
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Jan 29, 2009 
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