Gluten Free Bread: Gluten Free Granola

Since being diagnosed with Celiac disease I have missed the “crunch,” of cookies, granola and the whole grain cereals.  Due to the fact that all of these things listed above come mostly in a gluten formulated version or I have had to find versions acceptable to my taste the hunt for the “crunch” began.  I loved to have a couple tablespoons of broken cookies in my yogurt or occasional bowl of ice cream.  I missed having traditional breakfast cereal once in awhile.

My friend Joan,  brought me over some gluten free cookies which she had made for my birthday, along with a recipe that she had torn from a fictional book she had read.  The cookies had a good taste but were a bit hard.  I crushed them up and ate them like cookie bits in my yogurt.  That got my mind ticking again on how I could make a granola from the recipe with a bit of tweaking.  So, below is the recipe that I created from the fictional book recipe “Claire’s Coconut Kisses.”  My friend cannot remember what the name of the book was, so if you recognize it, I will be happy to credit the author. This is a large batch, I make it and then put it in vacuumed sealed bags for later use.  It may be cut in half or in thirds for a smaller batch.  This recipe is easiest if made using a stand mixer but can be made using a hand held mixer.  Enjoy!

Ingredients:

6 egg whites

1 1/2  cups brown sugar

1/2 cup maple syrup

2 tsp vanilla

2 cups chopped nuts

2 1/2 cups shredded coconut ( I use Tropical Traditions Organic Coconut)

1 cup gluten free oatmeal

1/3 cup coconut flour  or Quinoa flour

7 cups cornflakes

1 cup chocolate chips (optional)

Directions:

Beat egg whites until almost peaking, add brown sugar and vanilla, continue whipping until very creamy (about 4 minutes).  Add maple syrup and beat 1 more minute.

Combine remaining ingredients into a very large bowl, (I use my bread making bowl.) Pour egg white mixture over ingredients and mix.  I usually end up getting my hands into the mixture as it works best.  Once all of the ingredients are thoroughly coated.  Grease 2 large cookie sheets and pour mixture onto them.  Using your hands spread the mixture out evenly.  Bake at 350 degrees for 25 minutes.  Then turn off oven, leave pans in the oven until the oven is completely  cooled.  Take out of oven.  Mixture will be one large piece.  Using a large spoon break the large piece into whatever size chunks you like and put into vacuum sealed bags.  (I leave some larger on purpose in case I get the urge for a cookie.)  Use as garnish on ice cream or yogurt or eat as cereal.  It is very filling and NOT calorie free but oh so tasty.

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Gluten Free Bread World: Gluten Free Granola

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: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 Flour Formulas:

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.

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Gluten free bread/gluten free flour formulas