What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

November 12, 2010

(Almost) Too Good To Be True: Gluten Free “Mock Rye” Bread

Filed under: Breads,Recipes,Vegetarian — Tags: , , , , , — admin @ 1:03 pm

Wheat, Rye and Barley are to the Gluten Intolerant what Kryptonite is to Superman.  (Don’t you just love analogies?).  If I didn’t know better, I’d think this bread was on the Naughty List.  But, just because it tastes like Rye Bread, doesn’t mean it is Rye Bread. 

This is really my Mock Wheat Bread masquerading as Rye.  A double-masquerade, if you will.

Fortunately, this is easy to make, because it will be gone in no time.  My kids have managed to devour half a loaf in under 24 hours.  Even the non-gluten-intolerant Spawn finds this bread irresistable.  I would recommend doubling the recipe below if you know what’s good for you.  I am baking another loaf as we speak.

Unlike most of my posts, I won’t be step-by-stepping this one with photos.  If you would prefer that kind of guidance (or just enjoy looking at photos of mixers and flour or other raw food goods), hop on over to my Mock Wheat Bread post, and  just remember to add the Caraway seeds in with the dry ingredients.  Otherwise, the recipe is identical.

You’ll need:

2 1/2 Cups Brown Rice Flour Mix*

1/3 Cup Cornstarch

1/3 Cup Teff Flour

2/3 Cup Dry Milk Powder

2 Tbsp Caraway Seeds

1 Tbsp Xanthan Gum

1 tsp Salt

1 Pkg Active Dry Yeast

1 3/4 Cups Warm Water (110 degrees)

2 Tbsp Canola Oil

2 Large Eggs

*(Brown Rice Flour Mix – 2 parts Brown Rice Flour, 1/3 part Tapioca Starch, 2/3 part Potato Starch)

What to do:

Preheat oven to 350 degrees.

Oil a 9 x 5 inch loaf pan with Canola Oil and line bottom with Parchment Paper.

Place all dry ingredients (including yeast) in mixing bowl of stand mixer.

Blend until well combined.

Add add water, eggs and oil to dry ingredients.

Mix on low speed just until combined.

Scrape down sides of bowl.

Beat on high speed for 5 minutes.

Pour into prepared pan.

Smooth top with a wettened spatula.

Cover pan loosely with plastic wrap that has been sprayed with non-stick cooking spray.

Let rise for 55 minutes or until the dough just reaches top of pan.

Remove plastic wrap and bake for 55 minutes or until quick read thermometer reads 208 degrees.

Let cool in pan for 5 minutes, then loosen sides with knife and remove to wire rack.

Cool completely before slicing.

Store in airtight container or plastic bag for 2-3 days on counter, or refrigerate for longer storage.  Although I have a suspicion, you won’t need to even think about longer storage! :-)

October 24, 2010

Gluten Free Banana Nut Bread (Lower Fat Version)

Filed under: Breads,Desserts — Tags: , , , , , , — admin @ 9:14 am

For a quick bread, this is pretty low fat.  The original recipe comes from a King Arthur Flour Cook Book that’s been in my pantry for years.  I’ve used low fat Buttermilk in place of full fat Sour Cream which insures the bread remains moist despite only 1/3 cup oil in the batter. 

I was going to make Pumpkin Bread again, but these bananas were calling out to me.

They look much worse that they are because we store our bananas in the refrigerator.  Some people say that’s a no-no, but I find that as soon as the bananas reach the perfect ripeness – which in and of itself a contentious matter at my house (just a touch of green left according to me but spotted with brown according to my husband) – placing them in the refrigerator will cause them to stop ripening, so you can enjoy the perfect texture and ripeness you like for at least a few days.  Oh, they won’t look very good, since the outside will begin to brown despite refrigeration, but the interior will still be perfect days later.  Try it.

Unlike with most of my baking, I decided to include the walnuts my children detest since I just can’t fathom Banana Bread any other way!  Spawn #1 still ate it, but he picked the nuts out of his slice.  Crazy Boy!

 What you’ll need:

2 Large Eggs

1 cup Sugar

1/3 cup Canola Oil

1 cup mashed (very ripe) Bananas

2 tsp Vanilla

1 1/2 tsp Baking Powder

1 tsp Baking Solda

1 tsp Xanthan Gum

1 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

2 2/3 cups Gluten Free Flour Mix (I used Brown Rice Flour Mix – see below*)

1 cup Buttermilk (or Yogurt or Sour Cream)

1 cup chopped Nuts

(*Brown Rice Flour Mix: 2 parts Brown Rice Flour, 2/3 part Potato Starch, 1/3 part Tapioca Starch)

What to do:

Preheat oven to 350 degrees.

Oil a 9 x 5 inch loaf pan and line with Parchment Paper.

Combine all dry ingredients in a large bowl and whisk together well.

In bowl of mixer, beat together Eggs, Sugar and Oil. 

Blend in mashed Bananas and Vanilla.

Add flour mixture and mix until combined.

Add Buttermilk and mix again,  just until combined.

Stir in nuts.

Spread in prepared pan and bake at 350 degrees for 50-60 minutes.

Bread is done when a toothpick inserted in center of the bread comes out clean.

Remove from pan and cool on wire rack.

Slice and serve spread with butter or whipped cream cheese! 

Sure, to you that may seem to defeat the purpose of the lowfat bread but in my view, making a lower fat version of anything is the perfect excuse to compensate with the toppings!  For example: At Starbucks, I always order a Venti Decaf Nonfat Cafe Mocha topped with Whipped Cream!  Come to think of it, that would be a very tasty accompaniment to a slice of this bread!

Oh..and while your enjoying that little slice of Banana Nut Heaven, would you mind chiming in and telling me…who’s right about the Bananas?  Me? Or my husband?  When do YOU think they are the perfect ripeness?

October 13, 2010

Gluten Free Chocolate Chip Pumpkin Bread

Filed under: Breads,Desserts — Tags: , , , , — admin @ 7:14 pm

I was wrong.

When I’d posted the Pumpkin Chocolate Chip Muffins recipe a few days ago, I’d said:

“I did alter the spices in the recipe, since it calls for not just Cinnamon and Nutmeg (which are also used to flavor my traditional Pumpkin Bread) but also Ginger, Cloves and Molasses.”

But my traditional Pumpkin Bread recipe does NOT have Cinnamon in it!  I had remembered it wrong, and when I set out to convert that original Pumpkin Bread recipe to gluten-free today, I realized my error. 

Will you ever forgive me?

Instead of Cinnamon, Nutmeg and Molasses, this bread is flavored with Nutmeg and Vanilla only.  It’s a quite a bit different flavor (the gingerbread-iness isn’t there) and now that I have sucessfully converted this recipe, dare I say it’s even better tasting than the muffins!  In fact, after conversion, there is no discernable difference between this bread and the traditional gluten-filled recipe that my younger son often begged for.  I just love when that happens!

He wouldn’t even let me finish photographing this bread before he nabbed a second slice!

Here’s what you’ll need:

1/2 cup Canola Oil

1 1/3 cup Sugar

2 large Eggs

1 cup Pumpkin (I used canned Libby’s again)

1/3 cup Water

1 2/3 cups Brown Rice Flour Mix* (you can use All-Purpose Flour if you are a gluten-eater)

3/4 tsp Xanthan Gum (only required for Gluten Free version)

1/2 tsp Baking Powder

1 tsp Baking Soda

3/4 tsp Salt

1/2 tsp Nutmeg

3/4 tsp Vanilla

1 cup Chocolate Chips

1/2 cup Walnuts or Pecans (if desired)

(*Brown Rice Flour Mix: 2 parts Brown Rice Flour, 2/3 part Potato Starch, 1/3 part Tapioca Starch)

What to do:

Preheat Oven to 350 degrees.

Lightly grease a 9 x 5 inch loaf pan, and line bottom with parchment.

Combine Flour Mix, Baking Powder, Baking Soda, Salt and Nutmeg in large bowl.

Whisk to combine, then set aside.

Place Oil and Sugar into large bowl of mixer.

Mix together until creamy, then scrape down sides of bowl , then beat in Eggs, Pumpkin, Water and Vanilla.

Add the flour mixture.

Mix until combined, then add Chocolate Chips (and Nuts, if desired).

Pour batter into pan and bake for 55-60 minutes or until tootpick inserted in center of loaf comes out clean.

Remove from pan and cool on wire rack.

Let cool completely, then wrap in plastic wrap and leave on counter overnight.  

It’s going to be difficult to wait, but this will be much tastier and much easier to slice the following day. 

Get up early, slice and serve for breakfast with your morning coffee.  This bread is ridiculously moist, so you won’t need any butter or other adornments.  Enjoy!

September 20, 2010

Rosemary & Sea Salt Gluten Free French Baquette

Filed under: Breads,Recipes — Tags: , , , , — admin @ 9:01 am

While I do take pride in making some pretty darn good glutenless baked goods (if I do say so myself), it’s truly rare that a gluten free bread is SO tasty that even I can’t walk away from it before scarfing down multiple slices!   The original recipe for this French-Italian loaf comes from my favorite (so far!) Gluten Free Cookbook: Annalise Robert’s Gluten Free Baking Classics.  I’ve amped it up by adding Rosemary and Sea Salt into the mix, and the result is nothing short of addictive!

   

I’ve mentioned before how much I love Rosemary.  It’s a key ingredient in my Rosemary and Roasted Garlic Cream Pasta.

I also keep a pretty decent “stash” of Rosemary on hand.

This bread starts with one of Annalise Robert’s (aka The Food Philosopher) Bread Mixes from her cookbook.

It’s a pretty simple mix, based on Millet and Sorghum flours and a few starches.  I make the mix ahead and store it in a labeled ziploc freezer bag, with the proportions written right on the bag so that I don’t have to look up the recipe each time I need to replenish my supply. 

I measure the flours right into the bag and whisk together.  If you have a sensitivity to corn, you can just increase one or both of the other starches to compensate, with like results.

Incidentally, this is the same flour mix used for my go-to Gluten Free Pizza recipe.

The Millet Flour gives the bread a slightly nutty taste. It’s not as fluffy a bread as a gluten-containing version may be, but it’s got great texture nonetheless and even more importantly, it has a fabulously crunchy crust!  You won’t be able to keep your hands off it!

Let’s get cooking. 

The recipe below is doubled, so you’ll get two nice long loaves with these proportions.

You’ll need:

 4 Cups Bread Flour Mix A (See photo above)

2 1/2 tsp Xanthan Gum

1 3/4 tsp Salt

8 tsp Sugar

2 pkgs Instant Dry Yeast (NOT quick rise)

4 tsp Olive Oil

2 Cups Water, heated to 110 degrees

2 heaping Tbsp Dried Rosemary

Non-stick Cooking Spray (be sure it’s gluten-free!)

What to do:

Spray French Bread Pan with non-stick cooking spray.  The pan is not optional!  Gluten-free doughs spread quite a bit while rising and you really need the structure the pan provides.  I found my French Bread Pan really inexpensively on Amazon.  I also got my Italian Bread Pan at the same place.  You can pick up Annalise Robert’s cookbook there as well and if you spend $25, they often have free shipping. 

You’re supposed to also lightly dust the pan with rice flour.  I forgot this step and panicked the whole time this was cooking, but it slid effortlessly off of the pan anyway.  Whew!  Don’t be a rebel like me, though – follow the instructions! :-)

Place all dry ingredients (except Rosemary) into a large mixing bowl.

Combine well using whisk or beater attachment of mixer.

Add Water (110 degrees) and Oil.

Mix until just combined, then scrape down bowl with spatula.

Mix on high speed for 3 minutes.

Add Rosemary by crumbling into bowl between fingers.

Mix on high for one more minute,then spoon into pan into two long loaf shapes.

Wet a spatula with warm water.

Use spatula to smooth the surface of the dough in the pan.

It doesn’t have to be perfect.  Just perfectly imperfect!

Let rise for 30-40 minutes until about doubled in size.  I use an overturned Rubbermaid container as a “Proofer”.

Pretty clever, huh?

Preheat oven to 400 degrees while bread is rising.

Five minutes before placing dough into oven, place a pan filled about 1″ with water onto bottom rack of oven.

And don’t you dare even start with how dirty my oven is!!  I’ve been much too busy working and cooking and scrapbooking and blogging – emphasis on working –  to do anything about it!!! 

Sprinkle surface of dough with lightly ground sea salt and then coat lightly with non-stick spray.

Bake on middle rack in oven for 40 minutes, then remove bread from pans and place loaves directly on middle rack for another 5 – 10 minutes to crisp up the bottom crust.

Remove from oven and cool on wire racks.

This bread is awesome spread with Walnut & Basil Pesto sitting beside Roasted Garlic Cream Pasta, with a side of Marinated Tomatoes and Basil.   Mmmm,  Mmmm Good!!!  This is a definite “must try” recipe, so please make this and tell me if you love it as much as I do!

July 22, 2010

Garden Abundance = Gluten Free Zucchini Bread

Filed under: Breads,Desserts,Muffins & Quick Breads,Recipes,Vegetarian — Tags: , , , — admin @ 9:25 pm

I’ve been trying to think of somthing new to do with all this Zucchini that is overtaking my kitchen.  We have made my Zucchini Au Gratin a few times over the past week, and although it IS tasty, we are ready for something new.  I gave away a big bag of Zucchini to a friend today, but I still have more than I can ever hope to use.  So, for the first time since going Gluten-Free, I tried Zucchini Bread. 

This recipe comes from The Gluten Free Homemaker.  I always have some trepidation when trying a new recipe, as I am not fond of failure.  Who is, right?  And when these loaves came out of the oven, I wasn’t quite sure how they’d be, because they seemed a little on the “short” side.  But I need not have worried.  Once I let the loaves cool a while, cut off a slice, slathered one of them in butter and took my first bite, I was pleasantly surprised.  This is without a doubt, one of the best Zucchini Breads I’ve tasted.  It’s not super moist, but the crumb is just right and the crust has a caramelized quality that is enticing. 

Here’s the ingredient list as I found it on The Gluten Free Homemaker’s site:

  • 4 large eggs
  • 1 c. sugar
  • 2/3 c. oil 
  • 1/2 c. apple sauce
  • 2 tsp. vanilla
  • 2 c. shredded zucchini, packed (~1 large)
  • 1 c. brown rice flour
  • 1 c. sorghum flour
  • 2/3 c. potato starch
  • 1/3 c. tapioca starch
  • 2 tsp. xanthan gum
  • 1 Tb. cinnamon
  • 1 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder

You can also add 1 cup of nuts, if you want this to be even better.  I, unfortunately, have to bend to the taste of my children whom prefer that I make my quick breads without nuts.  It’s a woeful life that I lead.

The only change I made to the recipe (besides the omission of the nuts) was to add an extra teaspoon of vanilla, because in my book, you can never go wrong with extra vanilla! :-)

First, preheat oven to 375 degrees.

Oil (or spray) 2 – 9″ x 5″ loaf pans and line with parchment paper.

Grate Zucchini.  You’ll need 2 small Zucchinis, or 1 1/2 medium Zucchinis or 1 large Zucchini. 

I used my twenty-some year old food processor/blender attachment, which incidentally works much better than the new, and soon to be returned to Costo, Cuisinart Mini Food Processor my husband just bought me.

This is the texture you are going for.  You don’t want it wet, just grated.  A box type grater on the large side should work fine.

Measure out 2 cups (packed) of the Zucchini and set aside.  You can freeze any leftover for making this bread during the off-season.

Measure all dry ingredients into a medium bowl, then whisk together until combined.

Place all wet ingredients, except Zucchini, into a large mixing bowl.

Blend until well-combined.

Add Zucchini, then gradually add dry ingredients until just combined.

Batter will be thick and heavy. 

Add nuts now if you are not as swayed by your picky children as I am.

Divide into prepared pans.

Bake for 45- 50 minutes (45 minutes was the time that I pulled mine out) or until toothpick inserted in center of loaf comes out clean.

Cool for 5 minutes in pan, then loosen with knife and remove to a wire rack.

Let cool 10-15 minutes more before slicing and serving.

Be sure to spread a bit (or more than a bit!) of butter on your slice!  Enjoy!

June 13, 2010

Flexible, Foldable, Gluten-Free Flatbread!

Filed under: Breads,Recipes,Vegetarian — Tags: , , — admin @ 8:31 pm

This is my son’s favorite bread and his younger (gluten tolerant) brother even loves it, too!  It’s soft and fluffy and great for folded sandwiches.  Try this bread topped with poppy, sesame, or caraway seeds, dried onion or garlic, or all of the above! 

 

Line a 9 x 13 Jelly Roll pan with parchment and lightly dust with rice flour, set aside.

 Mix together the following with a whisk and set aside:

1 cup fine brown rice flour

½ cup tapioca starch

2 Tbsp Sugar

2 tsp Xanthan Gum

1 Tbsp Instant Yeast Granules (or 1 pkg active dry yeast)

1/2 tsp Salt

In bowl of mixer, combine the following:

 ¾ cup Water – 110 degrees Farenheit

1 tsp Cider Vinegar

2 Tbsp Extra Virgin Olive Oil

2 Eggs

 Once wet ingredients are combined, slowly add dry ingredients until mixed.  Scrape down sides of bowl and beat on medium/high for 4 minutes. 

 Scrape dough onto parchment lined pan and spread to cover almost to edges with a wet spatula (the rectangular-shaped scrapers work really well)  Be sure to keep wetting your spatula so dough doesn’t stick.  Once fairly smooth, poke  indentations all over with a fork.  Cover (I use a Rubbermaid storage container turned upside down over pan as a “proofer”) and let rise for 35-40 minutes.  If seeds or other toppings are desired, add them before covering for the rise time.

 Bake in a preheated 425 degree oven for 11-15 minutes, or until the top is slightly browned.  Remove from pan, with parchment to cooling racks.  Remove parchment as soon as you can by rolling it up underneath the dough.  Once fully cooled, you can cut dough into desired-sized pieces.

 Refrigerate leftovers or this can be frozen (place waxed paper between slices for easy removal).

Back To Basics – Gluten Free Sandwich Bread

Filed under: Breads,Recipes,Vegetarian — Tags: , , , , — admin @ 6:36 pm

If you learn to make just one bread to satisfy your cravings, this may be the loaf to master.  Great for toast, grilled cheese and peanut butter sandwiches, this loaf also makes awesome french toast.  Bake up a couple loaves at a time, pre-slice, and throw one in the freezer.  Just be sure to separate the slices with a bit of waxed paper if you think you’ll want to thaw just one or two at a time.

 Ingredients:

 2 ½ cups Brown Rice Flour 

2/3 cup Corn Starch 

2/3 cup dry milk powder 

1 Tbsp Xanthan Gum

1 tsp Salt 

1 ¾ cups warm water (between 105 and 115 degrees to make yeast happy)

1 package Active Dry Yeast

 2 Tbsp Vegetable Oil

2 Large Eggs

 Directions:

 1.  Lightly grease a 9 x 5 inch loaf pan and line bottom with parchment paper.

 2. In a small bowl, stir to combine water and yeast.

 3. In large mixing bowl, whisk together dry ingredients.

 4. Add yeast mixture, vegetable oil and eggs to dry ingredients.

 5. With electric mixer, using the beater attachment (NOT a dough hook), combine ingredients for one minute.

 6. Scrape sides of bowl down and then mix at medium high speed for 5 minutes (going the full mixing time is important to activate the gum and add air to the dough).

 7. Spread batter evenly into pan (it helps to wet a plastic spatula with warm water to spread gluten free bread dough).

 8. Cover loosely with lightly greased plastic wrap and let rise for 1 hour.  It should rise just to top of pan.  Preheat oven to 350 degrees while bread is rising.

 9. Bake for 55 minutes (or until quick read thermometer reachest 208 to 211 degrees).

 10. Remove bread from oven and cool in pan for 5 minutes, then remove bread to wire rack to cool completely before slicing. 

Note: Bread will keep 1-2 days at room temperature, otherwise store in refrigerator. 

Edit: I never could remember where I first got this recipe.  My searches to find it so I could properly credit on this post were futile.  But,  I was surfing the net tonight and stumbled across it on another blog.  Here’s the link:

http://www.seriouseats.com/recipes/2010/05/how-to-make-gluten-free-sandwich-bread-recipe.html

The recipe originally comes from Elizabeth Barone over at www.glutenfreebaking.com

Thanks, Elizabeth, for creating the perfect GF Sandwich Bread!

 

Gluten-Free Multigrain Artisan Loaf

She’s a beauty, ain’t she?  Both Gluten and Yeast-free, this loaf is a soda bread, with a slightly grainy texture and a rye flavor.  This bread is loaded with good things like quinoa, sorghum and flax.  Heat up a pot of soup to go with and enjoy – it won’t take many hearty slices for your belly to feel plenty full!

Ingredients:

 1/3 cup cold water

 1/2 cup vegetable oil

 2 eggs, slightly beaten (reserve 1 tbsp in a small bowl for egg wash)

 1/4 cup sugar

 2 tsp baking soda

 1 Tbsp baking powder

 1/2 tsp salt

 1 Tbsp Caraway Seed

 1/2 cup Quinoa (or Amaranth) Flour

 1/2 cup Sorghum Flour

 1/2 cup Sweet Rice Flour

 1 1/2 cup White Rice Flour

  2 tsp Xanthan Gum

 1/4 cup Flaxseed Meal

 1 cup buttermilk

1/4 cup plain Yogurt (or another 1/4 cup buttermilk)

 1 tsp milk (mixed with the reserved egg)

1 tsp sesame seeds

1/2 tsp poppy seeds

Directions:

  1. Preheat oven to 350 degrees.
  2. Place water in a small bowl and put bowl in freezer for 10 minutes.
  3. In large bowl, combine baking soda, baking powder, salt, caraway seeds, flours, xanthan gum, and flaxseed meal.  Whisk together to insure even distribution of ingredients; set aside.
  4. Place vegetable oil into a mixing bowl.  Add cold water from freezer.  Mix with whisk attachment for 2 minutes.  Add sugar and slightly beaten eggs (be sure to reserve 1 Tbsp of egg for later use).  Mix until combined.
  5. Add buttermilk, yogurt and the dry ingredients; mix to form your bread dough.
  6. Place dough into greased 2 quart pyrex round casserole dish.
  7. Comine reserved egg with 1 tsp milk.  Gently brush on surface of dough (use all the mixture).  Top with poppy and sesame seeds, if desired. 
  8. Bake immediately for one hour. 
  9. Remove from oven and invert bread immediately onto wire rack to cool. 

Powered by WordPress