1 cup sweetened shredded coconut (gluten free)
2/3 cup chopped walnuts (break up the walnuts by hand or chop them)
1 cup golden raisins (golden raisins are really better than brown for this bread)
2 1/2 cups grated carrots
Archive for the ‘Bread’ Category
At long last - we had really good gluten free cinnamon rolls. Here is how you make them. Make the dough for dinner rolls described at the Book of Yum website , omitting all flavorings except the salt (don’t use rosemary, sun-dried tomatoes, or any of those sorts of things) to make a plain dinner roll dough:
http://www.bookofyum.com/blog/adeenas-gluten-free-rosemary-teff-dinner-roll-recipe-1478.html
Then proceed as follows:
Make a mixture of 1/2 cup brown sugar and 1 teaspoon cinnamon and set aside (you may need more of this mixture depending on how much you put in each roll.) Get out some yellow raisins and set aside.
Put a paper muffin liner in to each part of a 12-cup muffin pan and 6 more cups from another pan (total of 18).
Put about 1/2 cup rice flour on a large piece of wax or parchment paper. Take about 1/2 to 3/4 cup of the mixed plain roll dough and plop it onto the rice flour. The rice flour should be nice and thick on the paper to keep the dough from sticking.
Pat the dough into a rectangle about 7 inches wide by 4 inches tall, and a little less than a 1/2 inch thick. These are rough measurements. Dot the surface with butter (6 small bits of butter, totaling about 1 Tablespoon.) Sprinkle the surface (the whole surface of the rectangle) with a few tablespoons of the brown sugar/cinnamon mixture, and sprinkle with 8-10 raisins, distributing evenly. Very gently, roll the rectangle up like a jelly roll (from the 7 inch side), so that in the end you have a 7 inch long roll. Slice the roll in to 3 equal length sections. Put each section in to a paper-lined muffin cup so that the cut side is facing up. The top of the roll should show some sugar filling. Proceed the same way until you have used up all the dough. As you work, rearrange the remaining rice flour on the paper to provide a nice cushion for the dough.
Set the rolls aside to rise until doubled - this takes about 1/2 hour to 1 hour on a warm radiator. Bake to rolls at 400 degrees for about 20 minutes or until a knife comes out clean.
Allow to cool briefly, then slather each one with some of the following mixture.
2 Tablespoons softened butter
2 cups confectioner’s sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
enough fresh orange juice to make a nice frosting
This is an excellent loaf cake, mostly made of fruits and nuts, with a little gluten free flour to bind it together. It is delicious and has a great texture. We used the white rice flour that you get in asian grocery stores, and the tapioca starch made by Yoki, a brazilian brand (Harina De Mandioca).
1/2 cup butter, melted
2 eggs
1 Tablespoon orange juice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon powdered ginger
1 cup dark brown sugar
1 1/4 cup flour mix - (mix 2 cups white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch and 1 teaspoon xantham gum, stir together and use 1 1/4 cups of it, store the rest)
1 tsp baking soda
1 cup dark brown sugar
1 1/4 cup flour mix - (mix 2 cups white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch and 1 teaspoon xantham gum, stir together and use 1 1/4 cups of it, store the rest)
1 tsp baking soda
1/4 teaspoon salt
Preheat the oven to 350 degrees F. Grease a 9 x 5 loaf pan.
In a pyrex measuring cup, melt the butter in the microwave. Remove and let cool slightly, then stir in the eggs and orange juice.
In one bowl, mix the spices, gluten free flour, baking soda, salt, brown sugar, shredded coconut and chopped walnuts. Add the raisins and carrots. Stir to make sure everything is evenly mixed up.
Stir the wet ingredients from the pyrex measuring cup in to the dry mixture that contains the fruits. Stir everything until well mixed.
The finished batter will have the consistency of a muffin batter.
Spoon the batter immediately into the prepared loaf pan, smooth the top, and bake for 60-70 minutes or until a tester comes out clean.
Cool in pan for ten minutes, then turn out to cool. Slice with a bread knife.
Make sure all your ingredients are gluten free!
A while ago we did a gluten free muffin round up, and the hands down winner was the Donut Muffin recipe from Bev Lieven of Milwaukee Celiac-Sprue Crew. The combination of cinnamon and nutmeg in this recipe, plus the sugary topping, yields something very close the fast-receding memory of donuts that we used to crave. The muffins are great, and they are asked for by people who don’t have to eat gf. Now that we stop to think about that statement, is it somehow a greater endorsement that the non-gf world thinks those muffins are great? Perhaps so, because they can choose to eat regular donuts as well and don’t have to “settle” for the gf variety.
In the months since we first put the Donut Muffin recipe on the web, it has been referenced by other blogs - or “glogs” as we like to call the gluten-free websites. Meanwhile, we have been playing with the recipe to see how much refined sugar we could eliminate. We have successfully substituted 1/4 honey and 1/3 cup sugar for the original 2/3 cup sugar in the dough, and for the topping we cut the sugar down to 1/2 cup and kept the 1 teaspoon of cinnamon. We used buttermilk instead of regular milk. We used our favorite cookie flour mix for the flour. Lastly, we just mixed the dry ingredients, then dumped the wet ingredients on top and mix with a fork. These adjustments yield an equally good muffin.
Slightly Revised Donut Muffin:
Combine:
1/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix with a fork:
1 egg
1/4 cup honey
1/2 c. buttermilk
1/3 c. melted butter
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly muffin pans lined with paper liners. Sprinkle w/ cinnamon sugar (Mix 1/2 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375º for 15-20 min. Makes about 11 muffins.
Most muffin and quick bread recipes include a very large amount of sugar, producing a cloyingly sweet breakfast. This Gf-Zing! recipe uses less sugar (and some honey), and is gluten free.
Mix Dry ingredients in a large bowl:
1 cup Bette Hagman’s Featherlight Mix, or other GF flour
3/4 cup cornmeal
1/2 cup pecan meal
1/3 cup firmly packed brown sugar
1 teaspoon xantham gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
Mix wet ingredients in another bowl:
1 cup fresh or canned squash, mashed
1/2 cup mango juice (or other fruit juice)
1/2 cup honey
1/4 cup vegetable oil
2 eggs or 1/2 cup egg product
Stir the two mixtures together until thoroughly mixed, then add:
3/4 cup dried cranberries or raisins
Preheat oven to 400 degrees. Line 12-muffin pan with aluminum liner papers. Fill liners with batter to the top. Bake 20 minutes or until a toothpick stuck in the middle of a muffin comes out clean.
Make sure all your ingredients are gluten free!
These yummy muffins were developed for the Gf-Zing! website. The large amount of cinnamon balances the blandness of rice-based flours.
Use a 12-muffin pan, and line with aluminum foil liners.
In a large bowl, mix:
1/2 cup vegetable oil
1 cup sugar
1 egg or 1/4 cup egg substitute
1 cup unsweetened applesauce
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon cloves
1 1/2 teaspoons xantham gum
Mix throroughly, then stir in 2 cups Bette’s Featherlight Rice Flour Blend (Authentic Foods makes a pre-mixed bag of this flour blend, or you can mix your own using the directions in one of Bette Hagman’s books.)
Next, stir in 1 cup dried cranberries, and 1/2 cup broken or chopped pecans. Stir to blend thoroughly.
Spoon the batter in to the muffin liners, then bake at 350 for 20-25 minutes until a toothpick comes out clean.
Make sure all your ingredients, including the spices, are gluten free.
Here you will find gluten free muffin recipes that will make your breakfast choices so much more interesting! A gluten-free thank you goes out to everyone who contributed a muffin recipe.
A sampling of recipes from friendly muffin enthusiasts follows. To contribute others, please send an email to gfzing@gmail.com.
Donut Muffins Bev Lieven of Milwaukee Celiac-Sprue Crew sends in the following recipe for the ever elusive gluten-free replacement for America’s favorite deep-fried temptation - the donut. She notes: “Cake donuts were my favorite prior to my diagnosis in 1981…This recreates the taste and texture without the mess of frying.”
Combine:
2/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix in blender: 1 egg
1/2 c. milk
1/3 c. melted margarine
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly “Pam-ed” muffin tins half full. Sprinkle w/ cinnamon sugar (Mix 1 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375º for 15-20 min. Makes about 1 dozen.
(Bev notes: I use non-stick muffing pans without paper liners so the edges of the muffins get crisp.)
BANANA MAPLE-PECAN MUFFIN
Theresa Brandon of Eastern Iowa Celiac’s Connect contributed the following recipe with this note: “This is the tastiest muffin recipe I have found or made. It is super moist and filling. Great with a cup of fruit for breakfast. Freezes well and is portable. And it is BIG! “
FILLING:
3 ripe Bananas, mashed
1/3 cup maple syrup
1/2 cup pecans, chopped
Mix and set aside
TOPPING:
1/2 cup pecans
1/4 cup maple syrup
Mix to get crumbly texture
MUFFINS:
2 cups GF flour mix(I use GF pantry French bread and pizza mix for mine)
1 tsp. zanthan gum
1 cup packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp pumpkin pie spice
2 Tbls. buttermilk powder
2 eggs, beaten
1/3 cup vegetable oil
1/2 cup water
Combine all dry ingredients. Make a well in the center, pour in wet ingredients. Stir with a wooden spoon until combined.
Gently fold in filling mixture. Cut in with knife. Spoon into muffin cups.
Add topping mixture.
Bake at 375 degrees for 20 minutes.
Makes 15 large muffins.
This recipe for a beautiful blueberry crumb coffeecake was developed for the Gf-Zing! website, which celebrates flavor in the gluten free world.
Make topping:
Mix 1/2 cup sugar, 1/4 cup softened butter, 1/3 cup Gluten Free Cookie Flour or GF pancake mix, 1 teaspoon cinnamon - mix thoroughly and set aside.
Batter:
Cream together:
1/4 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon xantham gum
1/4-1/2 teaspoon salt
2 teaspoons baking powder
Add 2 cups Gluten Free Cookie Flour
Then stir in 1/2 cup milk.
Stir the batter thoroughly, then add 2 cups fresh or frozen wild blueberries and stir gently just to mix. If you mix too hard, the batter will turn blue throughout. If the blueberries are still frozen that is ok.
Spoon the batter into a greased, lined (use parchment paper to line the bottom), 8×8 or 9×9 inch pan. Sprinkle reserved topping on the top. Bake at 375 for 40-50 minutes. Stick a knife in to the middle and if the knife comes out clean the cake is done.
Serve warm or cold.
Make sure all your ingredients are gluten free.
Preheat oven to 350, and line 10 muffin cups with paper liners.
Despite the unlikely looking list of ingredients, these muffins turn out great! The recipe is from the Gf-Zing! website.
Stir together the dry ingredients in a large bowl:
1 1/2 cups almond meal
3/4 cup sugar
1/2 cup shredded coconut
1/2 teaspoon xantham gum
1/2 teaspoon Authentic Foods powdered gluten-free vanilla
1 teaspoon gluten free baking powder
1/4 teaspoon salt
Add the following liquid ingredients and stir well with a fork:
2 Tablespoons extra light olive oil
1 teaspoon almond extract
2 large eggs
(if you don’t have powdered vanilla, add 1 teaspoon vanilla extract here)
Put a heaping tablespoon of dough in each of ten paper liners (the dough will not quite come up to the top of the liner.)
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the muffin comes out clean. The muffins will rise, and they will get brown on the top.
Eat the muffins while they are still warm, with some sweet butter and a cup of decent coffee. Enjoy your muffins!
Make sure all the ingredients are gluten-free!
This hearty, gluten free sandwich bread recipe includes cinnamon and currants. It is outstanding for chicken salad or grilled cheese sandwiches - very similar to a whole wheat bread. This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
In one bowl, mix and set aside:
3 large eggs
1 teaspoon lemon juice
1/4 cup extra light olive oil
1 1/4 cups very warm water
1 package fast-rising gluten-free yeast
3 Tablespoons brown sugar
1/2 cup dried currants
In a mixer bowl, combine:
1 cup white rice flour
1/4 cup almond meal
1/4 cup rice bran
1/4 cup dark buckwheat flour (buckwheat is not wheat)
1/4 sweet brown rice flour or mochiko
1/2 cup potato starch (different from potato flour)
1/2 cup tapioca starch
1/3 cup cornstarch
1 Tablespoon xantham gum
1 Tablespoon gluten free cinnamon (it sounds like a lot, but 1 Tablespoon is correct)
3 Tablespoons white sugar
1 1/2 or 2 teaspoons salt
1/4 cup buttermilk powder
Oven at 350. Grease a 9×5 loaf pan, and line the bottom with parchment paper and grease the paper.
Combine the mixtures from the two bowls. Mix well - the dough will become the consistency of a thick muffin batter. Dump it into the prepared pan, and smooth out the surface with a rubber spatula. Set the pan aside in a warm place until the dough is risen to the level of the top of the pan (doubled), which can take one and a half to two hours. Bake for 60-80 minutes until the bread reaches an internal temperature of 205-210 degrees. Allow to cool for 30 minutes in the pan, then remove to a rack and cool completely before slicing.
This bread can be sliced quite thinly (1/4-1/3 inch). When the loaf is completely cool, slice it and store the slices in bags in the freezer to be removed individually as needed for toast or sandwiches. The currants add a nice tangy flavor to chicken salad sandwiches or grilled cheese sandwiches.
Make sure all your ingredients are gluten free.
It is up to the individual to decide whether they can eat oats or not. To eat oats or not is a controversial issue in the gluten free world. Please research the oat issue carefully for yourself, and decide what you want to do in consultation with your healthcare professional. If you are feeding a gluten-free guest, please inquire whether they eat oats or not. You may substitute dried coconut for the oats in this recipe. This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups gluten free cookie flour
1 cup rolled quick or old-fashioned gluten free oatmeal, uncooked or oat substitute
3/4 cup sugar
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Authentic Foods powdered gluten free vanilla
1/2 teaspoon salt
1 teaspoon xantham gum
3/4 cup orange juice
1 teaspoon almond extract
2 eggs
1/3 cup extra light olive oil
grated zest of one orange
3/4 cup chopped dried cranberries
1/2 cup chopped walnuts
Mix the first 8 ingredients in one bowl, and mix the second 7 ingredients in a second bowl. Grease a 9×5 inch loaf pan, line the bottom with parchment paper, and grease again. Flour the pan lightly with mochiko (sweet rice flour).
Combine the contents of both bowls and stir briefly just until thoroughly blended. Spoon the dough in to the prepared pan. Bake at 350 degrees for 1 hour to 1 hour and ten minutes. When a toothpick inserted in the center comes out clean, the bread is finished.
Remove the pan from the oven and let cool on a rack for one hour. Turn the bread out of the pan and let cool completely before serving.
Make sure all your ingredients are gluten free, and investigate the oat issue and the source of the oats and ask your medical professional for their advice regarding this topic before eating oats.
This recipe for a very moist breakfast cake comes from the specific carbohydrate diet. It has been adjusted by Gf-Zing! to include some gluten free flour. It contains no white sugar, using only honey as a sweetener.
In a large bowl, mix up and set aside:
2 cups finely ground pecans
1 cup gluten free cookie flour mix
3 cups coarsely grated baking apples
In a food processor, mix well:
2/3 cup honey
1/3 cup butter
1/2 teaspoon salt
4 large eggs
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 teaspoon baking soda
Grease a heavy bundt pan extremely well. Mix the contents of the food processor with the apples, ground pecans and gluten free flour. Pour the batter into the prepared bundt pan. Bake for one hour at 350 degrees, until cake tester or toothpick comes out clean. The edges of the cake will be pulled away from the sides of the pan some, and the top will be brown.
Let cool for 10 minutes, then loosen the edges of the cake from the pan if necessary and turn the cake out on a rack to cool.
Use all gluten-free ingredients!
This bread does not try to be fluffy or soft. It is like the traditional Bavarian square, thinly-sliced whole-grain breads that are made from wheat or rye, but it is made from rice, corn, millet etc. It is pleasantly sour, with both the aroma and taste of a sour-dough bread. Once toasted, it is excellent for spreading with Eggplant Caviar, Chicken Salad, Egg Salad, or smoked fish. It is most likely to appeal to adults, because of its sourness.
It is a very superior gluten-free bread product, and one which fills a tremendous void for the gluten free community.
To find out where to obtain this bread in the United States, contact the importer:
R & R Export-Import Specialties
PO Box 7667, Nashua NH 03060
(800) 818-7729
A Gf-Zing! recommended product.
Note: Here at Gf-Zing! we do not verify the gluten-free status of any product. We rely on the manufacturers to declare the status of their products. It is up to the reader to check labels, and to verify that the products they consume are safe for them to use.
Mixture A:
1 cup almond milk
1 egg
1 /4 cup vegetable oil
1/4 teaspoon GF vinegar
Mixture B:
1/3 cup potato starch (this is not the same as potato flour)
1/2 cup cornstarch
1 teaspoon salt (or less depending on your taste)
1/4 teaspoon baking soda
3 teaspoons GF baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 teaspoon xantham gum (available at health food stores)
Oven: 375 degrees. Grease an 8-inch square baking pan.
Combine Mixture A with Mixture B. Mix with a whisk to remove lumps. Pour batter into the prepared pan. Bake for 3o minutes (roughly) until a cake tester tests clean.
Allow to cool for 10 minutes at least, but serve while it is still hot.
Make sure all your ingredients are gluten-free!
A friend at work gave Gf-Zing! an excellent recipe for banana bread - it is
from the specific carbohydrate diet. It is truly a fine quick bread. We
used half almond flour and half GF flour mixture, and some super ripe
bananas, and added a teaspoon of GF vanilla and upped the salt to 1/2
teaspoon - just great! You can slice this bread quite thinly and it
is indistinguishable from wheat-based bread, possibly a little better.
This bread does not crumble into bits, and it is not dry like the Sahara
desert either!
BANANA RAISIN BREAD
*Ingredients*
2 1/2 cups almond flour (we used half almond flour and half GF flour mix - see below)
2 mashed super-ripe bananas
1 Teaspoon GF vanilla
3 eggs
1/4 cup melted butter or margarine
1/4 cup honey
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cider vinegar
1/2 - 3/4 cup raisins.
*Instructions*
Mash bananas and vanilla thoroughly with a potato masher. Add eggs and beat until
smooth and creamy. Add melted butter, honey, salt, baking soda and mix well. Add almond flour, GF flour and vinegar. Stir in raisins and mix well.
Grease a loaf pan, then line bottom of loaf pan with baking paper and grease again. Pour dough into pan. Bake 350 F. for about 50 to 55 mins until toothpick or knife comes out clean.
Cool for 10 minutes, more or less, in the pan, then transfer to a wire rack to cool.
Here’s the GF Flour mixture we used for part of the almond flour:
2 c brown rice flour
2 c white rice flour
1 1/2 c sweet rice flour
1 1/3 c tapioca starch or tapioca flour
2/3 c corn starch
1/2 c rice bran or rice polish
2 tsp xanthan gum
If you are serving food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, to make sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat.