Happy gluten free thanksgiving!
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On Saturday I officially graduated being a intermediate gluten free to a pro gluten free chef! Ladies and Gentlemen, I made Gluten Free Bread! It was soft, puffy, and tasted like normal bread! Some of you have already crossed this milestone and I am now pleased to say that I am here with you! After a year and a half of brutal and horrible dinners and snacks that could be used to stone someone, I am now well trained in the art of Gluten Free.
I used a recipe from Gluten-Free Goddess to make a beautiful Focaccia Loaf (I just didn’t put tomatoes on mine)
Tomato-Garlic Focaccia – Italian Flatbread Recipe
1 cup sorghum flour
1 cup potato starch (not potato flour!) or tapioca starch
1/2 cup millet flour or certified GF oat flour
2 teaspoons xanthan gum
1 1/4 teaspoon sea salt
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 teaspoons each: chopped rosemary, thyme, basil
1 tablespoon active dry yeast
1 1/4 to 1 1/3 cup warm water (at 110º F)
A pinch of raw sugar
4 tablespoons extra virgin olive oil
1 tablespoon honey or raw agave nectar
1/2 teaspoon mild rice vinegar or lemon juice
1 free range egg, beaten, or Ener-G Egg Replacer, mixed
A dusting of GF cornmeal
Note: You’ll need sliced fresh garlic and tomatoes for topping.
Turn on the oven briefly- just to warm it; then turn it off.
Whisk together the flours, starch, xanthan gum, sea salt, garlic, and herbs in a large mixing bowl.
In a separate bowl, proof the yeast in warm water and pinch of sugar.
When the yeast is poofy, pour the mixture into the dry ingredients. Add the olive oil, honey, vinegar, and egg or egg replacer.
Stir to combine. The dough should be sticky- it doesn’t really feel like typical wheat bread dough- more like a thick muffin batter.
Scoop the dough into a 9-inch cake pan dusted with cornmeal.
Using wet hands pat and shape the dough into a rounded loaf.
Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs, if you like, and a little coarse sea salt.
Place the pan into the warm oven and allow it to rest and rise for 30 minutes.
Turn on the oven to 375ºF.
Once the oven is 375º put the timer on for 20 minutes. Bake until golden and firm- from 25 to 35 minutes. When you thump it, it should sound hollow.
Remove from the pan as soon as you can handle it, and cool on a wire rack. Slice with a sharp bread knife.
Makes one loaf.
Now don’t start with me about the official day of Fall because up here in Canada it’s already feeling nice and cold! When it’s begins to feel like sweater weather you know it’s time for good hearty meals and sweet treats! Ashley and I have recently stocked our shelves with all kinds of different flours and baking supplies to start making a ton more of our own Gluten Free food. We’ve relied heavily on our local grocery stores for our GF food but we are coming to a place in our lives where we want to become more self reliant. We’ll still need to spend a pretty penny on the flours will need but i’m sure in the long run we’ll save money.
This Gluten Free Pumpkin Muffin recipe comes from Kitchen Stewardship and it is fantastic! The muffins had a beautiful consistency which can be challenging to accomplish. I made a few changes, I used quinoa flour instead of buckwheat flour and I kept the same measurements. I also used agave nectar instead of honey and coconut oil instead of butter. The results were glorious and legendary! Enjoy! These are my photos of how they turned out! the bottom picture is the muffins covered with a vanilla icing 🙂
- 2/3 c. brown rice flour
- 1/2 c. freshly ground buckwheat flour
- 1/2 c. arrowroot starch (or tapioca starch, corn starch as a last resort)
(see below for MANY more gluten-free options, including a starch-free version)
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- ¼ tsp. baking powder*
- 1 tsp. baking soda
- ¾ tsp. salt
- 3/4 c. honey OR 1 c. sucanat
- 2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water
(see below for more options and instructions for egg-free)
- ½ c. melted butter or coconut oil
- 1/4 c. cold water
- 1 1/4 c. pumpkin puree (canned or homemade)
- Mix the dry ingredients together, then add all the rest of the ingredients right on top. (You can just “dump and mix” but I wanted to make sure the little spices and leavenings were mixed thoroughly first.) Stir or beat well.
- Line muffin tin and pour about 3/4 full into 12 muffin cups. Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
- You might have a little left over, and a mini loaf pan is usually just right for the excess.
This is a real favorite of ours and it took a few tries before really perfecting it. I think I even posted an older recipe but I think this is how we’ll do it for now on! Now depending on how big your family is or if you want leftovers adjust the measurements to what works for you. Honestly it’s really hard to mess this on up! Try to use coconut oil to add a sweet flavor to the dish. Hope you enjoy it!
4 Chicken breasts
2c Gluten free rolled oats
2tsp Dried Garlic, onion flakes, salt, pepper, and dried basil
1-1/2c Coconut oil
2c Shredded mozzarella cheese
2-3c Tomato sauce (enough to cover the chicken)
1. Preheat oven to 350. In a food processor blend up the GF rolled oats and spices. Don’t be afraid to blend up more if needed. The mix should be close to powder consistency.
2. Crack and beat your eggs in a medium sized bowl. Take your rolled oats mix and lay it on a large plate or pie dish (pie dish works the best because it’s deep enough that your mix doesn’t get all over the counter)
In a large pan add the coconut oil.
3. Put your chicken, beaten eggs, oat mix and large pan in a line. This is key so that you don’t spread your mess around the kitchen.
4. Take your first chicken and dunk it into the eggs. Make sure it’s well covered in egg goo. Then transfer chicken from the eggs to the the oat mix. Coat the chicken well. Then move chicken into the pan. Repeat till pan is full.
5. Sauté the chicken at a medium high heat till outside is brown. Add more coconut oil if needed.
Transfer chicken to a deep cooking dish. Cover the chicken with the shredded mozzarella cheese and tomato sauce. Place in preheated oven for 35-40 minutes.
Serve with your favorite veggie, gluten free pasta, or gluten free garlic bread (Udi’s hotdog buns work the best!)
My little sister, who will in fact be the worlds next great chef, gave us this recipe she tried in school. It’s very cheesy and incredibly good! I used more cheese at the bottom and instead of muffin cups I used a casserole dish. Hope you enjoy it as much as we did!
1 cup uncooked gf elbow macaroni
3 cups of rice crispies (make sure the box says gluten free) , finely crushed
2 1/2- 3 cups of shredded cheddar cheese
5 tbsp unsalted butter, melted, divided
1/2 cup frozen peas (optional)
1 can flaked tuna (optional)
1 tbsp gf flour blend (Robin Hood’s gluten free flour mix worked well)
1 cup warmed milk
1 egg yolk slightly beaten
1/4 tsp salt
1 egg white beaten untill stiff and but not dry
1. Cook and drain macaroni as directed on package
2. Move oven rack to lower third of oven. Heat oven to 350 degrees. Lightly greese 12 regular-size muffin cups or casserole dish
3. In a medium bowl, mix crushed cereal, 1- 2 cups of cheese and 4 tbsp of the melted butter. Divide mixture among muffin cups; press firmly in bottom and up sides of cups with a spoon
4. In a sauce pan stir together the remaining 1 tbsp melted butter and flour blend with whisk; cook over medium heat for 1 min. Gradually stir in warmed milk with whisk; cook and stir for 5 mins or until thickened.
5. Remove from heat; stir in 1 cup of the cheese until melted. stir in cooked macaroni, egg yolk and salt, fold in beaten egg white. Spoon in about 1/4 mixture into each crust-lined cup, top with remaining 1/2 cup of cheese
6. Bake for about 20 min or until golden and puffed let it cool for 5 min, remove from pan and serve warm