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.

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Gluten Free Bread: Applesauce Teff Cake/Bread

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: 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: 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