Categotry Archives: Breads

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Gluten Free Baked Maple Doughnuts

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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.

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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.

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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.

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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.

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Gluten Free Maple Pumpkin Muffins

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I know you probably thought pumpkin recipe season was over, but let’s face it, pumpkin is yummy all year round.  I whipped up a quick batch of these for breakfast on Saturday morning.  It’s also a great way to help warm up the house in this cold weather!

These muffins are grain free and dairy free.

 

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Preheat oven to 400°
Grease muffin pans

Approximately 48 mini muffins

1/2 cup coconut flour
1/4 cup ground flax
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

2 eggs, beaten
1/4 cup maple syrup
1/4 cup oil (light olive, coconut or your favorite)
1/2 teaspoon vanilla extract
1/2 small can of pumpkin (sorry, I didn’t measure)
1/2 cup water (or more if needed)

1/2-1 cup chocolate chips (I used Enjoy Life mini)

In a medium sized bowl combine dry ingredients.  Whisk to combine.  Set aside.

In a small bowl combine eggs, syrup, oil, vanilla, pumpkin.  Mix well and add to dry ingredients.

Stir to combine, add water and check consistency.  You want it to be thicker than cake batter, but not as thick as cookie dough.

Use a scoop or spoon to fill tins, fill each about 2/3 full.  If you use the scoop it’s one level scoop.

Bake 8-10 minutes.  When you touch the top and it springs back you’ll know they are done.

 

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Favorite Find Friday – Gluten Free Bagel Thins

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My favorite find today is…… O’Doughs Bagel Thins.  I bought these on a whim.  I don’t usually buy bagels because they are so expensive and when you have a family of six, spending $1 per bagel just isn’t going to fly too often.  But, these were $4.99 for 6 and there was $1 off coupon.  Everyone in my family loves bagels so this was a rare treat.  My friend in TN says that GF aren’t really bagels and I would agree mostly. But, these met the match for us.  I think the thinness helps the taste a lot.

 

I got the original, that’s all they had at my Earth Fare, but I see on their site that they offer Apple Cranberry, Sprouted Whole Grain Flax and the Original.  And they are only 100 calories, IF that’s important to you, GMO free and egg free!

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Gluten Free Resurrection Rolls

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I had been looking for ideas on how to share Jesus and the Resurrection Story with the kids in a way that will give them a visual as well, and more importantly, the Scripture.  I saw this idea on Pinterest but since we are GF we can’t buy biscuits in a can.  So, I decided to see if it would work with homemade GF biscuits.  Since I have never made them before I have no comparison with how the turn out with canned biscuits but the first batch turned out great, the second batch I think needed a bit more cooking time, because the marshmallow oozed out but was still kind of inside when I broke it open.  But, all in all I was super pleased with results. 

1 batch of homemade biscuits
large marshmallows (to match number of biscuits)
melted butter (I used 2 Tablespoons and made 12 biscuits and had a little butter left over)
Cinnamon and sugar mixture – I made too much – but I would do equal parts because I wanted the cinnamon to be thick inside when the marshmallow melts.

I made the biscuit dough and cut out the biscuit and flattened it down so I could wrap it around the marshmallow dipped first in the butter and then the spice.  Make sure that you flour the rolling area well so it doesn’t stick when you flatten it.  I’ve included a picture collage so you can kind of see the process.

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Gluten Free Lemon Blueberry Bread

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This is the result of another one of my pinterest finds. My friend, Allison, posted it and I knew immediately I must convert this to GF.  I’m not usually a big fan of lemon, but when combined with blueberry it piqued my interest.  This is one of those items that is multifunctional – breakfast, snack, dessert.

Preheat oven to 350°
Prepare loaf pan.  Lightly spray with cooking spray and sprinkle sugar on the bottom and sides, if you want.  I use a coarse Turbindado sugar for this.

1 1/2 cups GF Healthy Flour Blend
1/2 teaspoon xanthan IF not in your flour blend
1 Tablespoon baking powder
1/2 teaspoon salt

3/4 cup kefir
1 cup sucanat OR 3/4 cup sugar
3 eggs
zest of 2 lemons
1 teaspoon vanilla
1/2 cup light olive oil OR other oil

1 1/2 cups blueberries (I used frozen straight from the freezer)
1 Tablespoon GF Flour


Lemon Simple Syrup:
 1/4 cup lemon juice
1/4 cup white sugar

Lemon Glaze:
1 cup powdered sugar
2-3 Tablespoons lemon juice

In a large mixing bowl mix kefir, sugar, eggs, zest, vanilla and oil together.
In a separate bowl whisk dry ingredients: flour, baking powder, salt, xanthan IF not in flour.
Add dry ingredients to wet and beat until the color
lightens slightly, about 2-3 minutes. 
In a separate bowl combine berries and 1 T. flour, stir to coat berries with flour.  This should help them not all sink to bottom.  I should because, in my experience, it doesn’t always work.  Once coated gently fold blueberries into batter.
Pour into prepared loaf pan. The batter is a little thin.
Bake at 350° for 50-60 minutes.  Check after 50 minutes.  A toothpick should come out clean or maybe a few tiny crumbs.  If not done bake at 3-5 minute intervals until done.

Syrup:  While the bread bakes make your syrup.  Combine lemon juice and sugar in a small saucepan.  Cook over med-high heat until sugar is dissolved completely.  Let boil 1 minute.

Once the bread is out of the oven use a toothpick or long pick to poke holes in the loaf along top and sides.  Then brush the lemon syrup on the HOT loaf of bread.  Brush one the top and sides of loaf and let sit for a couple of minutes to soak in  and then repeat until syrup is gone.  Let loaf cool completely.

Once loaf is cooled make the glaze.  Combine powdered sugar and 2 Tablespoons of lemon juice.  Stir until smooth and no lumps.  You want a thick but pourable glaze.  If it’s too thick add a little more lemon juice.  Pour glaze over loaf letting it run down sides.


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Shared the recipe over at:


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Gluten Free Ricotta Fritters

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So I found this recipe when I was searching for what to do with the leftover ricotta I had bought when I made lasagna.  I had intended to make a double batch of lasagna, however, my homemade GF pasta didn’t turn out that well, my pasta maker didn’t work and I realized then that I did not have a full size rolling pin…..all that to say, I found three recipes to use up the rest.  This is one of them.  I had to convert it to GF, but it was a total success and relatively quick and easy.  The longest part was letting the oil heat up, you will need a thermometer for this.

When my kids were eating these they kept calling them doughnuts.  I said they are fritters.  They wanted to know what the difference is…..I wasn’t sure.  So, I did a bit of research.  Doughnuts and fritters are both fried dough, and typically the difference is fritters have meat, fruit or seafood add to the batter before frying.  These do not have any of those, so I’m not sure why they are called fritters, but they are.  Either way you will thank me when you make them  and feel free to make them “authentic” by adding meat, fruit or seafood of choice.  You’ll probably want to omit the powdered sugar dusting if making a meat fritter.

Gluten Free Ricotta Fritters

Makes about 3 dozen

Bowl of batter, spider for removing fritters from oil, scoop and powdered sugar shaker.

Oil for frying – I used peanut oil in a cast iron dutch oven, you need it to be about 3-4 inches deep.

3/4 cup Gluten Free Healthy Flour Blend
1/4 teaspoon xanthan IF not in your blend
1/4 teaspoon salt
1 Tablespoon baking powder

1 cup whole milk ricotta
2 eggs, beaten
3 Tablespoons sugar
2 teaspoons vanilla extract

Powdered sugar for dusting

Heat oil in deep fryer or large heavy pan to 370°

In a large bowl whisk together ricotta, eggs, sugar and vanilla until smooth.  Once smooth add the flour, salt and baking powder continue whisking until it is all incorporated and smooth.

Once your oil reaches the right temperature work in batches to fry the fritters.  I used the small Pampered chef scoop, it’s about 1 Tablespoon.  I was able to fry about 18 at a time.  They will turn themselves as they fry, but you might want to move them around a bit for even browning.  Fry them until they are a deep golden brown, maybe 3-4 minutes.  Use slotted spoon to remove from oil and place on rack or paper towel lined plate.  Let them cool slightly and dust with powdered sugar.  They are amazing warm and still great once they are cooled completely.

I think that you could totally fill these with  custard, jam or cream filling.  I will have to try that.  If you try making these with or without the additions come back and leave a comment letting me know how it turned out.


Cookbook available for purchase!! Click here to purchase!  Get your copy today!


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Gluten Free Amish Style Cinnamon Bread

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I have succumbed to Pinterest.  Ah, the addiction.  I’ve done pretty well, so far at not going on too often.  It’s definitely addicting.  But, I have actually made two of the recipes off of there so far.  One was kind of a fail, but I converted this one to GF and it is definitely NOT a fail! 

I think that Amish Cinnamon Bread is typically made with a starter.  This recipe is not, it is made with kefir OR buttermilk.

1 Loaf

Filling:
1/3 cup brown sugar
1 Tablespoon ground cinnamon

Batter:
1 stick butter, softened
1 cup sucanat OR sugar

2 eggs
1 cup kefir OR buttermilk OR sour milk (1 Tablespoon
vinegar or lemon juice add milk to make 1 cup, let sit for 10 minutes or so)
2 cup Healthy Gluten Free Flour Blend (from cookbook)
-1 teaspoon xanthan IF your blend doesn’t have it-
1 teaspoon baking soda
1 1/2 teaspoons baking powder
pinch of salt

Preheat oven to 350°
Grease a loaf pan

In a small bowl combine brown sugar and cinnamon, mix well, set aside.

In a large bowl cream together sucant and butter.  If you use the sucanat, cream and let sit 15 minutes and cream again.  That will give the sucanat a chance to soften and cream better.

Add eggs and kefir.  Mix well.

Add flour, xanthan, if using, baking soda, baking powder and salt.  Mix well.

Spread half of batter into prepared loaf pan.  Sprinkle half of filling on top.  Top with remaining batter in even layer.  Sprinkle with remaining filling, swirl with knife.

Bake in preheated, 350°, oven for 45-50 minutes, until a toothpick comes out clean.

Let cool in pan 20 minutes.

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Gluten Free 7-up Biscuits

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I know it sounds odd, but my cousin posted on Facebook about making them and I thought they sounded interesting and good.  So she gave me the recipe and I converted it to Gluten Free.

Enjoy!

2 cups Gluten Free Flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon xanthan gum
4 Tablespoons Spectrum Non-Hydrogenated Shortening (Crisco would work too)
1/2 cup sour cream
1/2 7 up
1/4 cup butter

Preheat oven 400° 
Melt butter in 9-inch square pan.(Mine was about 7inches).
Mix flour, baking powder, salt, baking soda and xanthan gum together.
 Cut shortening and sour cream into flour mixture,  add 7up. 
Spread mixture into pan with the melted butter.  Alternately, you can cut into biscuits and place in pan.
Bake for 15-20 minutes.

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Gluten Free Pumpkin Bread

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Why is that we really only eat pumpkin treats in the Fall?  I love pumpkin….pumpkin bread, pumpkin cookies, pumpkin pie, pumpkin roll, I recently saw a recipe for Pumpkin Liquer that sounded like it could be converted to pumpkin syrup and be a great addition to coffee.  I always say I’m not going to just do it in the fall, but I don’t break out of the seasonal rut and do it.  Maybe this is my year!  What about you……do you make pumpkin recipes all year round or just in the Fall?

1 1/2 cups Healthy Flour Blend
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (fresh, if possible)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon baking powder
1
½  cups Sucanat OR 3/4 sugar and 3/4 cup brown sugar
½ cup butter, really soft, half melted really
2  eggs

1 small can pure pumpkin puree

Preheat oven to 350° and spray loaf pan or muffin tins with nonstick cooking spray.

In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Add butter to the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.

In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.

Pour  batter into the prepared pan or scoop into muffin tins.

Bake bread for about 40 minutes to an hour, until toothpick comes out with only a few crumbs.  Bake muffins for 8-18 minutes (depending on size)

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Zucchini Bread

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This is another one of my grandma’s (Gigi) recipes re-made.

3/4 cup sucanat OR 1/2 sugar AND 1/2 cup brown sugar
2 eggs
1/2 cup oil (I used light olive oil)
1 1/2 teaspoons vanilla extract

1 cup grated zucchini (peeled or unpeeled – I left the peeling on)

1 1/2 cups Healthy Flour Blend
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon

Preheat oven to 325°
Grease your baking pan.  (I used my bread pan.) Sprinkle pan with a little coarse Turbinado or Sucanat, if desired.

In a large bowl combine sucanat, eggs, oil and vanilla.  Mix well.  Set aside.

In another bowl combine dry ingredients.  Whisk together. 

Add zucchini to wet ingredients. Stir well and add dry ingredients.

Scrape batter into prepared pan and bake 30-45 minutes, until toothpick comes out with a few crumbs or clean. 

Cool in pan for a couple of minutes and then on a cooling rack.

This is best eaten warm and slathered in butter. 

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