Categotry Archives: Breads

1

Ch – ch – ch- changes…. and a recipe Cassava Flour Tortillas

by

cropped-Blog-header2-page0001-1-1.jpgI guess that tag line will only reach a certain number of people…haha….it’s from a song.  Not that this post has anything to do with the song itself, only in the fact that I’ve had a lot of changes.  I have been absentee this year for the most part because I’ve been sick.  I won’t go into all the details, but this has led to some dietary changes and I’m still trying to find my way.  I have some great new recipes to share once I’m able to pull it all together. Trying to navigate my new food regime has been a challenge while I’m feeling so bad already.  I’m working on being Paleo/SCD/AIP, I’m thinking it’s a process, I’m having a hard time making the switch.  I feel like I did when I went GF 7+ years ago, that does bring it’s own set of reassurances in that I made it to where I am now so I know I will make it through this too, it will just be a hard and trying time.  That being said here is the first of many great recipes to follow, I also made scones with this.

 

First a little about cassava versus tapioca.  Some people will say that they are the same.  The difference is that Cassava flour is the actual root that has be ground into flour as opposed to the tapioca which is just using the starch from the root.  You can read more about it here, if you’re interested.  So, this would be compliant with Whole 30 as well as Paleo since it is a “whole” food.

 

Here's my sandwich wrap with the finished tortilla.
Here’s my sandwich wrap with the cassava tortilla.

Cassava Flour Tortillas

This made 6 approximately 6 inch tortillas

3/4 cup cassava flour
1/4 teaspoon salt
2 Tablespoons oil (I used Extra Virgin Olive Oil)
1/3 + cup warm water

Heat cast iron skillet or griddle. I used a bit of coconut oil to rub pan on the first one but gave it up as I went along.

Combine cassava flour and salt, stir in oil and 1/3 cup water, stir to combine.  You want it to come together in a dough that is moist but not too wet.  You should be able to pick it up without it sticking to your hands too much.  Add water if need to get desired consistency.

Divide into six balls.  I used my tortilla press to flatten.  I cut two pieces of wax/parchment paper, one for top and one for bottom of press.  After pressing I picked up the piece with the tortilla on it and put it in the hot skillet, it was easy to peel off the wax paper when it was in the pan and made it not tear like it did when I tried to take it off before placing it in the pan.

Cook about 3 minutes per side.  I under-cooked a few of them so they were more chewy and less supple.  I think you could totally press them thinner and cook longer to make chips, though I haven’t tried this.

That’s it!  Isn’t that amazing? Super simple less than five ingredients and maybe 15-20 minutes start to finish.  This tasted as close to a gluten tortilla as I’ve tasted.  I used it for tacos and sandwich wraps so far.

0

Gluten Free Banana Bread

by

imageWe went to visit friends a while back and she was in the middle of making banana bread.  Now, I don’t like bananas at all.  I haven’t eaten bananas since I was pregnant with my oldest – he’ll be 20 soon!  But I thought that banana bread smelled so good, it didn’t smell like bananas at all.  This was a gluten recipe so I didn’t eat any.  But, my daughter at some and she said it was fabulous.  My friend said it was from the Pioneer Woman’s recipe.  So I immediately looked it up and converted the recipe to GF.  She had baked hers in a large bundt pan.  I didn’t have a large bundt pan, but I have this mini bundt pan, so I used it and I halved the recipe below.  I think you can use whatever pans you have, if you don’t have a large bundt pan.

 

Preheat oven to 350°
Grease and flour baking pans

2 sticks butter, softened
1 cup sugar + 2 Tablespoons
1/2 cup brown sugar
4 eggs
1 1/2 cups mashed ripe bananas

4 cups + 2 Tablespoons GF white flour
2 teaspoons xanthan gum
1 teaspoon baking soda
3 teaspoons baking powder
1 1/2 cup sour cream
3 dashes ground cinnamon

 

Cream butter and sugar.  Add eggs, one at a time.  Mix well after each.  Add mashed banana, beat well.

Combine dry ingredients mix in alternately with sour cream.

Pour into pan and bake.  If you’re using the large pan about 70 minutes.  I used the mini and did it for 30 minutes and then checked for doneness.

Invert on a cooling rack and allow to cool slightly.

0

Gluten Free Apple Sausage Cheddar Monkey Bread

by

imageI have never made monkey bread before but my friend Nancy used to make it.  This is not sweet and I’m not sure why they even called it monkey bread it wasn’t really anything like what my friend used to make, but that’s what the recipe I converted from called it.  I think I’d tend to call it a biscuit bake. Everyone liked it except me… I only thought it was ok.  But, I will make it again, it was pretty easy and a real crowd pleaser. I would change what I did a little…I made it in an small baking dish (approximately 8 X 11, totally a guess, but I know it was small than a 9X13).  Next time I think I will spread it onto a jelly roll pan/edged cookie sheet, I thought it was a little too biscuity/doughy and thick.  It might not be enough to “fill” the baking sheet but I think I’ll try it.

 

1 recipe of your favorite biscuit dough cut into 1 inch pieces (I used Angel Biscuits from my Thanksgiving eBook)
8 oz crumbled breakfast sausage
2 apples, peeled and diced
1 1/2 cups shredded cheddar cheese

Preheat oven to 425 degrees.
Grease baking dish.

In a medium skillet cook the sausage about halfway through, add the apples and continue cooking until the sausage is cooked through.  Toss the sausage mixture with the biscuit pieces.  Spread into baking sheet.  Sprinkle cheese on top.  Bake for 15-25 minutes depending on the size of your baking dish.  When I used the 8X11 I baked 20 minutes and then I checked it and baked 5 more minutes.image

 

 

 

 

 

 

 

 

image

 

 

 

 

 

 

 

 

 

 

 

 

0

Gluten Free Blueberry Biscuits

by

Gluten Free Blueberry Biscuits
before baking

Have you always been gluten free, or was there a time when you ate gluten? Well, before (since January 2010) I was GF I did eat gluten because I didn’t know that is what was causing all my stomach issues.  Anyway, I digress…. Have you ever had a Bojangles Blueberry Biscuit?  Well, my husband and I were discussing those as well as the cinnamon biscuits they make and that totally inspired me to make some.  I didn’t add the icing to them but that would totally have made them even better than they were and next time I will do it.  This is also a great recipe to get your kids cooking with you.  They can cut biscuits, place on baking sheet, drizzle glaze.  Build memories that will last a lifetime.

1 recipe of your favorite biscuits  ( I used the Angel Biscuits from my
Thanksgiving eBook.)
1 cup blueberries (I used frozen, straight from freezer)
3 Tablespoons softened butter
1/4 cup brown sugar

Make your biscuit dough according to your recipe.
Roll out to between a 1/4 and 1/2 inch thick and about 9 X 13 in size.
Spread 1 Tablespoon of the softened butter over the dough, sprinkle a 1/3 of the brown sugar over that and then a 1/3 of the blueberries.  Fold the dough over the toppings in thirds.  (I wish I’d taken a picture of this.) Then roll out again, it will be more difficult now, work quickly or the blueberries will start to thaw, and repeat the steps.  Cut the biscuits in desired sizes.

Place on parchment lined sheets.  Bake according to your biscuits directions.

 

image

Let cool slightly.  While they cool you can whip up the glaze real quick.

Simple powdered sugar glaze:

3/4 cup powdered sugar
2-3 Tablespoons milk or water
1 teaspoon vanilla

In a bowl put the powdered sugar, 1 Tablespoon of the liquid and the vanilla.  Stir together until smooth add more liquid as needed.  Just do it sparingly because sometimes glazes seem like they need more liquid but keep stirring and be sure it does or then you run into the whole add more powdered sugar – more liquid saga.

0

Gluten Free, Vegan Pizza Crust

by

So, I have used this crust numerous times.  I made stromboli, I used it to wrap around hot dogs, pizza in the oven, pizza on the grill.  It is amazing!!

I made a few changes, but not many. I also double the recipe because it freezes beautifully after par-baking.  So, you could definitely half this recipe, which was the original way the recipe was.

imageDough:

2 1/2 -3 cups water or milk of choice, warm
5 teaspoons instant yeast
2 teaspoons sugar

5 cups GF White Flour OR Mock Better Batter (I used the MBB)

1 teaspoon salt
3 OR 6 teaspoons xanthan (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)
3 or 6 teaspoons powdered pectin (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)

2-4 Tablespoons olive oil for your hands when you handle the dough and to oil the parchment paper

Combine 2 cups of warm water, yeast and sugar.  Let sit until it begins to bubble.

While you wait combine the flour, salt, xanthan and pectin.  Whisk together.

Once the yeast is proofed add it to the flour mixture.  I used my Kitchen aid with paddle

attachment.  Mix until it comes together into a nice ball.  Add more water if necessary.  You want it to be moist but not wet.  You want to be able to handle it. Rub the dough with olive oil.Cover and let rise 30 minutes.

Press the dough down.  Divide.  You should be able to divide this into four crusts.  You can make stromboli or you can make them into regular crusts, par-bake and freeze.  I made two stromboli and the rest I made into pizza crusts.  I made some personal sized pizzas to put in the freezer.

0

Gluten Free Oopsie Bread

by

Have you ever heard of these?  I saw this on Pinterest.  Anytime I see “bread” with no flour I’m interested.  I don’t know if I messed up when I did it, but I didn’t think it meant that they’d run all over.  I will try this again, probably.  Maybe my egg whites should’ve been stiffer.  I don’t know. If you’ve tried it let me know how it worked for you.

image

3 eggs, separated
1/2 cup cream cheese (I used onion and chive whipped cream cheese)
pinch of salt
1/2 teaspoon baking powder

 

Preheat oven to 300 degrees F.
Prepare a cookie sheet with parchment paper, spray with cooking spray lightly.

 

Whip the egg whites into stiff peaks.

In a separate bowl beat together the eggs, cream cheese, salt and baking powder until smooth.

Fold the stiff egg whites into batter, try to keep the air in as much as possible.

I used an ice cream scoop to put on the cookie sheet.

Bake 25 minutes until golden brown.

image
Before baking.
0

Gluten Free Stromboli with Gluten Free, Vegan Pizza Crust

by

As I was perusing Pinterest I saw this recipe for pizza crust….now if you’ve been GF for any length of time you know how hard it is to find a good pizza crust.  Well, this picture looked so amazing, of course I didn’t actually believe it could be gluten free by the looks of it.  Which meant I had to try it for myself to see.  Well, let me tell you that it is just as good as it looked on the blog!

image
This one was baked in the oven

So, I have used this crust numerous times.  I made stromboli, I used it to wrap around hot dogs, pizza in the oven, pizza on the grill.  It is amazing!!

I made a few changes, but not many. I also double the recipe because it freezes beautifully after par-baking.  So, you could definitely half this recipe, which was the original way the recipe was.

Dough:

2 1/2 -3 cups water or milk of choice, warm
5 teaspoons instant yeast
2 teaspoons sugar

5 cups GF White Flour OR Mock Better Batter (I used the MBB)

1 teaspoon salt
3 OR 6 teaspoons xanthan (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)
3 or 6 teaspoons powdered pectin (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)

2-4 Tablespoons olive oil for your hands when you handle the dough and to oil the parchment paper

Combine 2 cups of warm water, yeast and sugar.  Let sit until it begins to bubble.

While you wait combine the flour, salt, xanthan and pectin.  Whisk together.

Once the yeast is proofed add it to the flour mixture.  I used my Kitchen aid with paddle attachment.  Mix until it comes together into a nice ball.  Add more water if necessary.  You want it to be moist but not wet.  You want to be able to handle it. Rub the dough with olive oil.Cover and let rise 30 minutes.

Press the dough down.  Divide.  You should be able to divide this into four crusts.  You can make stromboli or you can make them into regular crusts, par-bake and freeze.  I made two stromboli and the rest I made into pizza crusts.  I made some personal sized pizzas to put in the freezer.

To put the stromboli together:

If you’re baking in the oven preheat to 400 degrees F.
If you’re using the grill fire it up to high.

Pizza Sauce
Shredded or sliced cheese
Toppings of choice

On a piece of parchment brushed with oil, roll out your dough into a large rectangle, as if you were making a rectangular pizza.  Not too thin or it will break when you fold it, not too thick or it won’t bake well
Spread on the sauce, leave about a 1/2 inch around the edges without sauce.
Sprinkle on cheese and toppings.

Fold the long side of the dough into thirds.  I used the parchment to lift it up and fold it over and then carefully peeled the dough off. Then fold the other side.

Use this parchment paper to bake on and place on a cookie sheet.  I put two on one sheet to bake.

Repeat if you’re doing more than one.

If you’re baking in the oven bake 15-20 minutes.  Your toppings may affect this.  If you have more wet ingredients it make take a bit longer.

For the grill: I have a special pan that can be used for the grill.  It has holes in the bottom and is rectangle.  I baked it for 7-10 minutes then I turned it over and cooked another 5-8 minutes.

image

2

Gluten Free Jam and Cheese Danish

by

IMG_0405I converted this recipe from Living magazine.  It looked so delicious when I saw it and I knew that I had to convert it.  I fancied it down a bit from their version.  It was a big hit with everyone who ate it.  The dough seems really versatile, too.  It was very soft and pliable.  I think you could form this into individual danishes instead of a 9X13 pan.  This is definitely a make again.  You could switch up the jelly to whatever flavor of jam you’d like.  I used raspberry jam this time.

This is a bit of a lengthy process, you have to let the dough rise for an hour before you press into pan and, typically, you’d let it rise again.  Plus the cooling time which I suggest you do at least for a bit so the jelly has time to set up a bit.  I did a second rise because the dough was cold, but since this is gluten free and you don’t need to activate the gluten,  if I made it on the morning of I would only do one rise.  I made mine the night before.  It did make the dough harder to form though.  I was trying to make the morning process a little less lengthy.

 

Dough/Danish:

3/4 cup whole milk
1/4 cup sucanat OR sugar
1 stick butter, chunked
1 teaspoon sea salt

2 1/4 teaspoons yeast
2 large eggs (plus 1 more egg with divided use later)
1/2 teaspoon vanilla

3 1/2 cups GF White Flour
2 teaspoons xanthan gum

 

Filling:

6 oz cream cheese, softened
3 Tablespoons sugar
1 Tablespoon cornstarch
1 egg yolk (save egg white for an egg wash for dough)
1 teaspoon lemon zest
2 teaspoons lemon juice
1/4 teaspoon sea salt
3/4 cup jam (I used raspberry)

Topping:

1/4 cup fine cornmeal
1 Tablespoon cornstarch
2 Tablespoons brown sugar
pinch of salt
1/4 teaspoon ground cinnamon
2 Tablespoons cold butter, chunked

Glaze:

1/4 cup powdered sugar
1-1 1/2 teaspoons lemon juice

 

Dough:  Heat milk, sucanat/sugar, butter and salt over medium heat, stir til butter melts and sugar dissolves.  Transfer to mixer bowl and cool to 110 degrees. Once cool whisk in yeast, then add eggs and vanilla.  Add flour til sticky dough forms.  Add more til smooth but still slightly sticky.  Form into ball and place in a greased/buttered bowl.  Cover and let rise 1 hour OR 12 hours in fridge.

Grease/butter 9/x13 baking dish.  After dough has risen, press into baking dish with dough about 1/2 inch up the sides. (Cover and let rise 30-45 minutes if cold from fridge.  If not you can skip this step.)

Topping:  Combine all ingredients EXCEPT butter, stir to combine then cut the butter into dry ingredients.  Chill in fridge until ready to put on danish.

Filling: Cream the cream cheese and sugar.  Add cornstarch, lemon zest, lemon juice, salt and egg yolk.  Once dough has risen spread the cream cheese filling over the dough.  Then spread lightly the jam over the cream cheese filling.  Brush dough edges with egg white Sprinkle topping evenly over the filling.

Bake about 25 minutes.  The jelly will still be a little soupy.  Let cool about an hour.  I cheated and cut it pretty much right away.  But, the jelly was a little runny, we had waited so long and were all so anxious to eat!!  If you put the glaze on while it’s hot it will mostly melt into danish.  If you wait til it cools it will set up white and pretty after you drizzle it over it.

Glaze: Mix powdered sugar and lemon juice together until smooth.  Drizzle over cooled danish.

IMG_0406
I only put the glaze on part of it because it was still hot.
0

Gluten Free, Dairy Free Hawaiian Sweet Rolls

by

So I found the basis for this recipe here.  I did change it up a bit though.

 

GF, DF Sweet Hawaiian Rolls

1/2 cup warm water
1 teaspoon honey
2 1/4 teaspoons instant yeast

3 cup GF White Flour
1/2 cup sugar
1 Tablespoon xanthan gum
1 teaspoon salt
3 Tablespoons light olive oil
3 eggs
1/2 cup warm DF unsweetened coconut milk (you can use regular milk or other DF milk of choice)

Bring ingredients to room temperature.

You will need a big bowl to store the dough in fridge with a lid or you can cover with wrap.  I use a bucket that I got when I ordered coconut flakes, I think it’s 2# bucket with a lid.  I didn’t seal it down just set it on there.

Mix water, honey and yeast together, set aside for 10 minutes and let proof.

In a large bowl (I use the kitchen aid with paddle attachment) combine flour, sugar xanthan, salt together and mix gently to combine.

In a separate bowl combine oil, eggs and warm milk.  Whisk well.  Add to dry ingredients, mix well and then add proofed yeast mixture.

Mix until combined on low or medium and once combined a bit turn it up on high for 2-4 minutes.  The dough will be very soft and sticky.

Spray your bowl/bucket with oil. (I forgot this and it came out fairly well, but I would do it if you remember).  Put in fridge for at least 12 hours and up to 5 days.

After the time in fridge you can divide this up into rolls of desired size.  I made hamburger sized ones, I used a large ice cream scoop to kind of measure and I I got 11 same sized buns and one a bit smaller.

Place on parchment lined cookie sheet, I put six to a sheet, but this depends on size of your rolls.  Cover with oil sprayed plastic wrap (I used a towel, because I didn’t have time to do the whole oil plastic wrap thing, but maybe they rise better with the plastic, leave covered about 30 minutes, uncover and preheat oven to 350 degrees.  The rolls are suppose to double in size, I let them rise about 20-30 more minutes.  My didn’t really do that.  But the rose more when I baked them and they didn’t fall.

Bake 20 minutes.  Internal temperature 195-200 degrees.  Adjust time based on size of rolls.  Let cool completely before cutting, unless you’re making dinner rolls then eat them hot!!

 

0

Gluten Free Baked Maple Doughnuts

by

 

Cinnamon Sugar Doughnuts

I have been wanting doughnut pans for the longest time.  I finally got these pans (affliate link) and I began scouring Pinterest for baked doughnut recipes.  I found a few to try and this is one of them.  I actually used this doughnut base to do doughnuts four ways.  This dough was kind of spongy and airy.  Almost reminiscent of a yeast doughnut, less like a cake doughnut.  I kept most of the toppings dairy free or have included DF option.

 

This recipe makes approximately 24 mini doughnuts.
Preheat oven to 400 degrees
Grease the doughnut pans

1 1/4 cup GF White Flour
1/2 teaspoon xanthan gum
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt

2 eggs, lightly beaten
6 oz vanilla yogurt (I used dairy free coconut yogurt)
1 Tablespoon oil (I used light olive oil)
2 teaspoons lemon juice
3 Tablespoons maple syrup

In a large bowl whisk the dry ingredients together, then make a well in the center.

In a separate bowl combine eggs, yogurt, oil, lemon juice and maple syrup.  Whisk well to combine and pour into well in dry ingredients.  Mix into dry ingredients until combined well.  The batter will be thick and airy.

I used a pastry bag to pipe the dough into the doughnut pans.  If you don’t have one you can use a ziplock baggie.  You want to fill the pans about half way, the rise up quite a bit.

Bake the doughnuts 5-8 minutes.  Cool in pans 3 minutes and then turn out onto a wire rack.Baked Maple Doughnuts

These are the four ways I made them:

Glazed:  Whisk 1/2 cup powdered sugar and 1 Tablespoon Apple cider till smooth.  Dip the warm doughnuts in the glaze and put on wire rack to set up.  If you don’t like apple cider you could use milk or DF alternative and 1/2 teaspoon vanilla.

107_0442

107_0446

Cinnamon Sugar:  melt 1 Tablespoon butter (I used DF butter)  In a separate bowl put 1/4 cup sugar and 1 Tablespoon ground cinnamon, whisk together.  Dip doughnut in butter on both sides and then dip in cinnamon sugar mixture.

107_0455

107_0456

Mounds Bar:
Coconut filling:  1 cup shredded coconut (I used unsweetened), 1/4 teaspoon salt, 2 Tablespoons maple syrup, 1 Tablespoon melted butter or coconut oil (I used coconut oil), 1/2 teaspoon vanilla
Process all the ingredients in the food processor til well combined and desired consistency.  I like mine to be pretty fine.  Form into 12 little patties and place on top of cooled doughnuts, then top with chocolate

Chocolate Coating: Melt together 1 cup chocolate chips 1 Tablespoon non-hydrogenated shortening, stir until smooth.  I did some with DF chips and some with regular dark chocolate chips.  Dip the bottom of the doughnut in the chocolate, then take a fork and gently slide under the doughnut and spoon chocolate over the top until the whole doughnut is covered, set on a wire rack to set up.  If you’re in a hurry, you can put in fridge.

107_0451

dipping mounds bar dougnuts

 

Mounds Bar doughnuts

Chocolate dipped:  Melt together 1 cup chocolate chips 1 Tablespoon non-hydrogenated shortening, stir until smooth.  I did some with DF chips and some with regular dark chocolate chips.  Dip the bottom of the doughnut in the chocolate, then take a fork and gently slide under the doughnut and spoon chocolate over the top until the whole doughnut is covered, set on a wire rack to set up.  If you’re in a hurry, you can put in fridge.

1 2 3