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summer squash quick bread

22 Aug


well, summer break is over and i think everyone here had a good time. the kids had friends over almost everyday, we had a friend visit from germany, there was lots of swimming, popsicle and ice-cream eating, we joined a produce co-op, planted a garden (eli’s favorite thing, i think) and made lots of origami when it was just too hot to go outside. as much as i’m going to miss eli, i am glad to be getting back into a routine. i also know that the start of school means cooler temperatures are just around the corner.  it’s been ridiculously hot and dry this summer.

summer squash quick bread

2 over-ripe bananas, mashed
1 medium sized summer squash (zucchini or yellow), grate on small holes of box grater. i lay mine in a clean dish towel and wring out the liquids
1/2 c. oil
1/4 c. coconut sugar (this bread is not very sweet, if you like it sweet add more sugar)
1/4 tsp almond extract or 1 tsp vanilla
3 large eggs
1/2 c. brown rice flour
1/2 c. sorghum flour
1/4 c. millet flour
3/4 c. tapioca starch or starch of choice
2 tbs cocoa powder
1/4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon, opt.
1 tsp salt
1/4 c. chocolate chips
1/4 c. walnuts, opt.

preheat to 350

mix the bananas, oil, coconut sugar, almond extract and eggs in a bowl. in a separate bowl  sift the dry ingredients together. add the dry ingredients to the wet ingredients and gently mix. fold in zucchini, walnuts and chocolate chips.

line a bread pan with parchment paper. bake bread for 50 minutes and then test to see if done. if not bake 10 more minutes or until done.

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whole grain flax bread

3 Oct

on the first nice fall weekend, when the weather finally cooled down enough to go outside and play, eli was sick. he had fever, chills, nausea, he slept the whole weekend away. waking up only to eat small bites of apple sauce, sip tea and take elderberry. the only actual food eli ate this weekend was a sandwich. i’ve been tweaking this bread recipe for months now and will probably keep tweaking it but the family loves it and so do i. it’s cheap to make and i always have the ingredients in my cupboard. this bread is best fresh, ok day old and we have decided that it doesn’t freeze very well, which is a shame.

whole grain flax bread

3 tbs flax meal
3/4 c. warm water
1/4 c. oil of choice, canola is what i use
2 tbs sugar
1 c. water
1 tsp salt
2 tsp guar gum
1/3 c. potato starch
2 2/3 c. whole grain gluten free flour, example 1 c. sorghum 1 c. brown rice, 2/3 c. gram (use different flour for different flavors)
1 c. tapioca starch
2 1/4 tsp yeast
1 tsp apple cider vinegar
sesame and sunflower seeds, optional

line your bread pan with parchment paper, this ensures that your bread will in fact come out of the pan, set aside.
whish the flax and 3/4 c. water until frothy, set aside. in the bowl of a stand mixer add flours, sugar, guar gum, salt and yeast. whisk together. to the flour mixture add oil, mix. then add flax water mixture, mix. finally add apple cider vinegar to the 1 cup of water then add to the batter. beat at medium spead for 2 minutes or so. you will have a fluffy looking dough that resembles cake batter. transfer to bread pan and sprinkle with sesame and sunflower seeds if using. move to a warm spot and let rise for 30-45 minutes. the dough should just be reaching the top of the bread pan.
while batter is rising preheat the oven to 375.
bake for 1 hr or till golden brown and has a hollow thump to it.

i have found that the seeds on top of the bread wont stay on unless you give them some sort of wash, since the bread is egg free i decided that the wash should be too. here’s what i came up with and it works pretty well.

egg-less egg wash
1 tsp tapioca starch
1 tbs water

mix well and brush over top of loaf.

gluten free tortillas

26 Sep

these are so good! these are so easy to make (only two ingredients)! i’ve made them half a dozen times or more since i came across the recipe on book of yum. you can fill these with whatever you like, we like ours best with hummus and veggies. just follow her recipe as written you won’t be sorry.
on another note my sister, who is a librarian, reminded me that tomorrow starts banned books week. some of the books on this list may surprise you: harry potter-really?, a wrinkle in time-are you kidding?, of mice and men??, maya angelou is on the list-seriously? go read a banned book today!

gluten free scones

27 Jul

last night we had a circle dinner. it consisted of a spanish tortilla, scones and peaches. i made it into a little math lesson and had the kids decide how many equal parts we should divide everything into. we ended up with the tortilla divided into 8th, the scones divided into 4th and the peaches divided in half. then we talked about how they were getting 1/8 of the tortilla and 1/4 of the scone. they loved it! and they ate it up. for the tortilla  i followed the basic recipe and added some steamed kale to the egg mixture. just be sure to squeeze out the excess water and chop it finely.

gluten free scones

1 cup brown rice flour
1/2 cup gram flour (chickpea)
1/2 cup tapioca starch
1 tsp guar gum
1/2 tsp salt
2 tbs palm sugar
1 tbs baking powder
5 tbs coconut oil, solid
1/2 cup raisins
1 egg
milk of choice

400º
whisk together all the dry ingredients in a medium sized bowl. break the coconut oil up into small pieces. (mine was liquid so about an hour before making i measured it and put it in the fridge. every so often i would stir it so  it would be in chunks when hardened.) add coconut oil to flour mixture and work in with fingers until evenly distributed. in a measuring cup gently whisk egg, add milk to equal 3/4 cup. add to flour mixture and mix just until blended. batter will be thick. split dough in half. make them into round disks about 1/2 inch tall. cut into quarters and bake about 20 minutes or until golden.

since i am fairly new at gluten free baking none of these recipes are tried and true. we really enjoyed this one. A LOT. if you try one of the recipes on this site let me know how it turns out. good or bad. i’d like to know.

feel better banana muffins

8 Jul

the kids have been sick all week with a stomach bug, which i’m sure is the result of a very fun but busy weekend. eli had it the worst. so, after 48hrs of eating nothing but a few slices of an apple and drinking tons of water, i knew he would need something soft on his tummy today. i was inspired by nonna joan over at baby bites and two rotting bananas that were sitting on the counter, i was going to make muffins. i went and asked elsa, who was in her room mixing up stuff in her play kitchen (seriously), if she wanted to help. of course she did!

right as we were putting the muffins in the oven eli came leaping down the stairs and yelled “i’m all better! i can walk better! i can talk fast! and i can draw!” then elsa said “eli! we made these muffins so you could get better!”

45 minutes later…….

“mom! these are awesome!”

feel better banana muffins

¼ cup oat flour (gf oats ground in food processor)
¼ cup coconut flour (shredded coconut ground in food processor, will still be grainy)
¼ cup tapioca startch
1¼ cup brown rice flour
1 tsp guar gum
2 tbs flax meal
3 tsp baking powder
½ tsp salt
2 tbs agave syrup (more if you want sweeter muffins)
6 drops liquid stevia
1 egg
1 cup hazelnut milk, you can use whatever kind you like
¼ cup olive oil
2 mashed bananas

350°
in a large bowl whisk all dry ingredients together. in a medium sized bowl mix together all wet ingredients. add the wet ingredients to the dry. mix until no dry is visible. do not over mix. the batter may still look slightly lumpy and that’s ok. fold in the mashed banana. pour into prepared muffin tins and bake 20 mins.

•note•
i’m sure you could use any flour you have on hand, i had some oat and coconut flour left over from the other day which is why i used them. may result in a different textured muffin though.

delicious sandwich bread

15 Dec

finally! this is an all day recipe, it’s easy though because, it’s a fix and forget it recipe. you can start it in the morning before work or the night before. eli gets excited when he sees this loaf on the counter, he knows there will be a sandwich in his lunch!

delicious sandwich bread

1 cup brown rice flour
1/2 cup sweet rice flour
2/3 cup tapioca starch
1/3 cup sorghum flour
2 tbs flax meal
1 cup water
2 tbs kefir, plain

sift flours in small bowl. mix kefir with water. add water to flour, mix. the mixture will be stiff. it’s easiest to mix with hands. cover with plastic wrap or lid. leave in warm spot for hours. i’ve left mine for as little as 4 and as long as 10hrs. it would probably do okay for up to 24hrs as long as it’s covered so it doesn’t dry out.

place above mixture in the bowl of your stand mixer and add these ingredients:

2 1/2 tbs sugar, or sweetener of choice
2 1/2 tsp guar gum
1/2 tsp salt
2 1/4 tsp yeast
2 lg eggs (plus one yolk, optional)
1 tsp cider vinegar
3 tbs canola oil

beat all ingredients in mixer for 3-5 mins. until it’s soft and fluffy looking. put batter in prepared pan. (just lightly grease with canola oil) cover and set in warm place until batter rises to the top of the pan, approx. 20 mins.  while your bread rises preheat oven to 350º. bake for 20 mins., cover bread lightly with foil and bake another 20-30 mins. until done. remove from pan right away. let cool on rack.

root beer bread

12 Nov

so good!

ever since i can remember the holidays meant root beer bread and goat cheese. after several tries, today i was successful! i am SO excited about it. i started with karina’s recipe for rye bread, then i turned it into what is one of the best gluten free breads i’ve ever made. for those that don’t know root beer bread is kind of like vortbrod.

root beer bread

1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 tsp guar gum
1 tsp salt
2 tbs cocoa powder
zest of one orange
1-2 tsp anise seed, crushed
1-2 tsp fennel seed, crushed
1 tbs yeast
1 1/4 cup gf root beer
4 tbs olive oil
1/2 tsp rice vinegar
2 tbs molasses
2 eggs, lightly beaten
1 cup raisins, optional
350°
warm root beer about 110°, mix in yeast, set aside. add flours, guar gum, salt, cocoa powder, orange zest, anise seed, and fennel seed to the bowl of stand mixer. mix well. when the yeast mixture is puffed up add to flour mixture. mix. add rest of ingredients and mix on med speed for 3-5 minutes. at this point it should look more like cake batter than bread dough. place in prepared pan and let rise about 20 mins in a warm place. bake for 30-40 mins. when it’s done it will sound hollow when thumped.

to prepare the pan i covered the bottom with parchent paper then oiled the sides.