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!!

2009 worldwide copyright http://glutenfreebreadworld.com

Gluten free bread: Coffee Ring

Gluten Free Bread/Banana Nut Bread

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.

Sift Together in a bowl:

1 cup gluten free all purpose flour

1/2 cup coconut flour

1/2 cup teff flour

1/2 cup buckwheat flour

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.

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Gluten Free Bread/Banana Nut Bread

Gluten Free Bread/Dessert Recipe:

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.

Gluten Free Apple Cranberry Crisp

INGREDIENTS:

Base:

Vidalia Chop Wizard

click for more info

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.

2009 copyright http://glutenfreebreadworld.com gluten free bread/desserts

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