Gluten Free Sourdough Rolls

Wet Ingredients:

150 grams (2/3 cups) water
20 grams (2 TBS) oil
25 grams (2 TBS) honey or sugar
90 grams (1/3 cup +1 TBS) milk (I avoid dairy and don't keep milk on hand. I do keep powdered coconut milk that I can mix up for use in recipes.)
200 grams sourdough starter (or discard) (add 7 g yeast if using discard)

10 grams (5 tsp) psyllium husk

1 egg

Dry Ingredients:
160 grams (1⅓ cups + 1 tbsp) tapioca starch
155 grams gluten free flour
2 tsp baking powder
1 1/2 tsp salt

I use a muffin pan to bake these rolls. Before starting grease the muffin pan with shortening. (You can probably use a non stick spray but I prefer to grease them.)

Add water, psyllium husk, honey/sugar, oil, and milk to a medium-sized bowl and whisk to combine. Set aside for a couple of minutes for psyllium gel to form.

Add dry ingredients to the bowl of a stand mixer (or a large mixing bowl) and whisk to combine. Once psyllium gel is ready, add it to the dry ingredients along with the egg and the sourdough starter.

If you are using starter discard, add 7g of instant/active dry yeast. Knead the dough for 5 minutes with a stand or hand mixer and 10 minutes if you are mixing by hand. Kneading for a longer time allows the rolls to have an extra smooth surface without bumps!

Using an ice cream scoop, try to get about the same amount of dough in each muffin cup. You can smooth them with oiled hands if desired. Spray a piece of plastic wrap with non stick spray and cover the rolls. Place in oven to let rise. Use the dough setting. Let rise 3-3 1/2 hours.

If you are using starter discard with additional yeast, let the dough rise for 1 hour only. About 20 minutes before the rolls are done rising, start preheating the oven to 375F/190C. 

Bake 30 minutes (210 degrees internal temperature) As soon as the rolls come out of the oven, generously brush them with melted butter, or plant butter, while they are still hot. You can eat the rolls right away, no need to wait for them to cool.

Gluten Free Bread

 2 1/2 cups gluten free flour (Krusteaz, Pillsbury, KingArthur)

1 tsp. gf baking powder

1 packet rapid rise yeast

1 tsp. salt

1 1/2 cups warm water 100-110 degrees F

1/4 cup olive oil

1/4 cup honey

3 egg whites

1 tsp. apple cider vinegar

To make this bread a 9x5x4 pan is essential.  If you don't have a 4 inch tall pan, you'll need to divide into two pans, but then you lose the height of the bread. Who wants tiny gluten free bread? You can get that anywhere.

Before I start, I like to preheat my oven to 150 degrees so my bread has a warm place to rise. Turn oven off once it reaches 150 and its okay if it cools a bit below that. Spray pan with cooking spray that is gluten free. Place eggs in warm water to bring to room temperature. Mix warm water and honey in a large bowl. Add yeast and stir. Mix the flour, salt, and baking powder together then add to yeast water mixture along with olive oil and vinegar. Mix with a hand mixer until the ingredients are thoroughly mixed. Add egg whites and mix for a minute.

Pour mixture into greased pan. Cover with plastic wrap that has been sprayed with non stick spray. Cover with a kitchen towel and place in over to rise 30 minutes. Remove from oven and preheat to 350 degrees. Bake for 30 minutes or until bread is lightly browned and pulling away from the sides of the pan.

Cool for 10 minutes, then remove from pan and cool on a rack.

(This recipe came from mamaknowsglutenfree)

Gluten Free Pumpkin Bread

1 1/2 cups sugar
1 1/2 cups brown sugar
1 cup coconut oil
1 can (16oz) pumpkin
3 1/2 cups GF flour (I used Pamela's Artisan Blend)
4 eggs
2/3 cups water
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1 tsp cloves
1/2 tsp salt


Mix sugar and oil together. (Coconut oil solidifies around 76 degrees.  If yours is solid, warm it to bring it back to liquid.) Mix in eggs and pumpkin. In separate bowl, combine flour, spices and soda. Add dry ingredients to pumpkin mix alternately with water. Pour into 2 well greased 9x5 in loaf pans. Bake 350 1 1/2 hours or until done. Remove from pan to cool. If using 3 smaller loaf pans, check at 1 hour.

Another Gluten Free Banana Bread

You wake up in the morning to the milk smelling a little on the sour side. You reach for a banana instead, but overnight they have all turned black. What's one to do? Some might opt for a pregnancy test since everything seems off. For me? That means it's time to make banana bread.

I was given a recipe in the 1980's for banana bread that required sour milk. The problem was, we went through milk so quickly, it never had a chance to sour. I had to improvise. Nowadays, my milk nearly always goes past the best by date. One latte a day doesn't use it up fast enough. So whether you have sour milk or not, make sure you have very ripe bananas. Here is my altered-through-the-years recipe for a nice gluten free bread.

1-1/2 cups sugar (depends on how ripe they are, less for black, more for yellow)
1/2 c. coconut oil (Below 76 degrees it is solid like shortening, over that and it melts to oil)
1/2 cup chopped pecans (optional)
2 eggs
2 cups GF flour ( I used a new one  )
2-4 bananas, mashed (about 2 cups)
5 TBS sour milk (If you don't have sour milk, add 1/2 tsp lemon juice to milk)
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt

Dissolve 1 tsp. baking soda into milk, set aside. In large bowl, cream sugar and coconut oil together.  Add eggs and vanilla and mix well. Measure out 2 cups of flour and add salt to it. Alternate flour and milk mixture into the sugar/oil until well blended. Add mashed bananas and nuts, stirring well.

Pour into a large, greased loaf pan, or 3 small ones. (I couldn't find my large loaf pan, so used 2 medium sized loaf pans. They came out on the small size, but oh well.

Bake large loaf for an hour at 350 degrees, smaller loaves for 45 minutes. Test for doneness with toothpick inserting in the middle. If it comes out clean its finished.  If not, bake an additional 5 minutes and test again.

Enjoy!

PW's Olive Cheese Bread-GF

1 loaf gluten free french bread (you can make your own if you can't find a GF Bakery)

1 6 oz. can Pimiento-stuffed Green Olives

1 6 oz. can Black Olives
2 green onions, chopped

1 stick Butter, room temperature

1/2 cup Mayonnaise

3/4 lb. Monterey Jack Cheese, grated

Roughly chop both black and green olives. Slice onions. Combine butter and mayonnaise until well blended. Add cheese, olives and green onions. Stir together. Spread mixture onto French bread that has been sliced lengthwise. 

Bake at 325 degrees for 25-30 minutes.

Original Recipe can be found here.

Bruschetta Fail

(Before putting them in the oven.)

I have never made bruschetta before, most likely because I had never heard of it until we went gluten free. Having an abundance of homegrown tomatoes caused me to remember the Bruschetta Lauren made this summer for Eisabeth's bachelorette party. She found some amazing bread at a local GF Bakery. I bought 3 GF baguettes and immediately texted Lauren to find out the recipe. Tomatoes, basil, and mozzarella were the main ingredients.  Perfect!

1 GF Baguette
Tomatoes, chopped (I used a variety of shapes, colors, and sizes but equaled about 2 cups)
1 Garlic Clove, minced
Fresh Mozzarella Ball
1 TBS Olive Oil
1 1/2 tsp. Apple Cider Balsamic Vinegar (I didn't have plain balsamic vinegar)

Chop tomatoes.  Add remaining ingredients, except mozzarella, and let sit about an hour. Slice baguette. Top with a slice of mozzarella (this will keep the bread from becoming soggy.) Add tomato mixture.  Broil for a few minutes until edges of bread crisp and cheese is soft/melts.

Everything went beautifully, until I had this idea. To toast the bread nicely, I decided to place the bread atop a rack. Just when it looked perfectly done, I pulled the rack out and all of the bread tipped and dropped off the back of my oven, toppling off and dropping to the bottom of my oven.  Wish I could say the bottom of my oven was sparkling clean.  It wasn't. I couldn't bear to get a picture of the mess I made.

Michael suggested I just scoop the mess up and the bread and plop it back on the bread and serve it.  Thankfully, I wasn't having company and it was just the two of us.  We were able to ignore the black flecks that stuck to the mozzarella from the bottom of the oven and ate it anyway.  He declared it one of his top 5 (well, that and I served it with steak.)

GF Panzanella Salad

I had never heard of panzanella salad, but with all of these lovely tomatoes from my garden, I went in search of a tomato salad recipe.  I was a bit disheartened to find recipes with french bread when we are gluten free.  That is until I realized I had a loaf of GF bread that was going to get moldy if I didn't eat it up quick.  Now that two more daughters and my mother-in-law has moved out, it wasn't very likely that the two of us left would finish the loaf. so I used PW's recipe for Panzanella (with a few obvious and not so obvious changes) to make a bread salad that was also gluten free.

So here is my version:

• 1 loaf Gluten Free Bread
• A variety of  Tomatoes, Cut or sliced (I used about 3-4 cups)
• 1 cup Basil Leaves, sliced or gently torn
• 1/2 cup smoked Gouda Cheese, cubed
• 1/2 sweet onion, slivered
• 1/4 cup Olive Oil
• 1 Tablespoon Rice Wine Vinegar
• Salt And Pepper
• Olive Oil, For Drizzling

Because I didn't have french bread, I cubed the bread and spread it on a cookie sheet. I warmed it in the oven at 275 degrees for about 20 minutes so it was more like croutons, then cooled.

Place the bread in a bowl.  Add onion and tomatoes.  Sprinkle with salt and pepper. Mix dressing ingredients and pour over salad. Add cheese and basil and mix gently. Cover and allow to sit until ready to serve. (If it's going to be more than a couple of hours, you may refrigerate but tomatoes lose flavor and texture very quickly when chilled. My advice is never to chill/refrigerate tomatoes.)

Enjoy!

Gluten Free Soft Pretzels

I made these wonderful gluten free soft pretzels today.  I wish I could share the recipe, but it is actually a mix.  I purchased this from the Gluten Free Country Store.  It comes from Dutch Country Soft Pretzels and is actually one of the easiest gluten free bread mixes I've ever worked with.

Mix the contents of bag with 2 cups of warm water and a package of yeast.  Knead by hand.  Let rise for an hour.  Remove portions and roll out on a greased countertop and form into pretzels. 

Dip in a mixture of 3 TBS baking soda dissolved in 2 cups hot water.  Place pretzels on a greased baking sheet.  Add course salt. 

Bake for 8-12 minutes at 400 degrees, or until lightly browned.  Brush with melted butter after removing from oven. Enjoy warm from the oven or cool and store for later.

Gluten Free Pumpkin Donuts

This was my first try at gluten free donuts.  The original recipe came from King Arthur's Flour site.  Their recipe as written is not gluten free.  Besides using gluten free flour, I only made a few minor changes.

1 1/2 cups of Canned Pumpkin
1 1/2 cups Sugar
1 1/2 cups of Gluten Free Flour
3 Eggs
1/2 cup Vegetable Oil
1 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. Ginger

Mix oil, eggs, sugar, pumpkin, spices, salt, and baking powder together until smooth.  Gradually add the flour, stirring until well blended.  Spray a donut pan with non stick spray.  Fill each one about 2/3 full.  Bake 15-18 minutes, until toothpick inserted comes out clean.  

Let cool 5 minutes in pan.  Loosen by running a knife around edges of each donut.  Remove to a wire rack.  Dust with cinnamon and sugar mix, or add a glaze.

I like this mix for topping the donuts:

1/2 cup sugar
1/2 cup powdered sugar
1/2-1 tsp. cinnamon

Not sure if everyone is aware, but King Arthur's packages not only their lovely gluten free flour, but they also carry a line of the dreaded All Purpose, Gluten Stuffed Flour.  Please don't make the mistake of buying their regular all purpose thinking you are baking gluten free.

The flours to the left are both made from wheat flour and are not gluten free.

If you are planning to bake gluten free, please look for this flour that specifically says gluten free on the front.  The bread flour with the blue label looks similar.

Hamburger Buns-Gluten Free!

My family has been craving good ol' fashioned burgers WITH a bun.  Most often, the gluten free, store bought buns end up in the trash.  The burgers eaten in salad form.  I was forever searching for gluten free bun recipes, but none were too appealing.  The nicest lookings ones were made with a special pan.  After deciding against the very expensive, restaurant pans,   I bought a muffin top pan that is the perfect size for making hamburger buns.

Mix together:
3/4 cup warm water (105-110 degrees)
2 TBS sugar
1 packet of yeast

Let yeast proof a few minutes while getting the rest together.  Spray burger bun pan or muffin top pan with non-stick spray/olive oil.  Preheat oven to 200 degrees, then shut the oven off.
In a large bowl or container with a lid, mix dry ingredients together:
2 cups millet flour
1 cup quinoa flour
1 cup tapioca flour
1 cup corn starch
1 cup potato starch
3 TBS powdered milk
1 1/2 TBS. xanthan gum
1 TBS plain gelatin
1 1/2 tsp. salt

Shake or stir to thoroughly mix all ingredients.  Store in an airtight container.

Lightly beat these into the yeast mixture:
2 eggs (room temperature, if you forget, set in warm water for a couple of minutes)
1/4 cup vegetable oil

Pour wet ingredients into the dry and beat with mixer for a couple of minutes, until well mixed.

Mix 2 cups of the flour mixture into the wet ingredients with an electric mixer until smooth-about 3 minutes.

Spoon dough into prepared pans, making 6-10 buns, depending on how thick you want them.  With oiled hands, smooth and flatten the tops of the rolls.  Spray a piece of plastic wrap with non stick spray and cover the buns.  Let rise in warm oven for 30-40 minutes, until about double in size.  Do not let over rise or they will fall.

Preheat oven to 375°.   Bake 15-20 minutes until lightly brown on top.  Cool on wire racks.

French Bread Gluten Free

Finally, a decent gluten free, french bread!


2 TBS Yeast
1 1/2 cups warm water
1 TBS sugar
2 cups white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
2 tsp. Xanthan Gum
1/4 cup powdered milk
1 3/4 tsp. salt
3 TBS oil
3 egg whites
1 tsp. apple cider vinegar

Dissolve sugar in warm water, then stir in yeast. Set aside to foam for 5 minutes.

Coat 2 French loaf shaped pans with cooking spray.

Combine flours, xanthan gum, milk, & salt. Blend on low speed of mixer. Add yeast mix to flour. Still on low speed - blend in oil, egg whites and vinegar. Beat on high speed for 2 minutes. Dough will be somewhat soft.
Spoon into prepared baking pans, shaping the dough into two French loaf shapes on a baking sheet or in French bread pans. Brush with milk or beaten eggs, if desired, for glossier crust.
(Did I mention how wonderful it is to use french bread pans? A necessity for gluten free french bread.)

Bake in preheated oven and for 30 minutes, or until bread is nicely browned.


Remove bread from pans and cool on wire rack.

GF Banana Bread or muffins

1/2 cup butter
1 cup sugar (if bananas aren't real ripe, use up to 1 1/2 cups sugar, white sugar can be used)
2 eggs, lightly beaten
1 1/2 tsp. vanilla
2 1/2 cups gluten free flour (I used a flour combination of white, brown rice, sorghum, tapicoa flours and xanthan gum)
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk or 1/2 cup sourdough discard
1/2 cup pecans
1 1/2 cups mashed bananas

In a bowl or large measuring cup, mix flours, baking soda, and salt. In a separate bowl, cream butter & sugar together. Mix in eggs and vanilla. Alternate adding flour mixture and buttermilk. Add mashed bananas, then fold in pecans. Spread into greased pan(s). Bake in a preheated oven at 350 degrees for 45 minutes-1 hour.

For muffins, bake at 350 degrees for 20 minutes.   

GF Cinnamon Pull Apart Bread

I'll experiment more with this type of bread. It was a big hit and gone the first day.

1 pkg. bread mix (I used Pamela's Wheat Free Bread Mix)
1/4 cup butter, melted
1/2 cup sugar
1 1/2 tsp. cinnamon
1/4 cup chopped pecans (optional)

Blend sugar and cinnamon together. Prepare bread mix for baking in oven. Spray a bundt pan with oil. Drizzle a couple of TBS of butter in pan. Sprinkle 3-4 TBS of sugar/cinnamon and 1/3 of nuts. Plop spoonfuls of dough to cover the bottom of pan. Brush or drizzle more butter and another layer of sugar mix & nuts. Spoon the rest of the dough in balls in another layer and finish with the remaining butter, cinnamon/sugar, and nuts.

Cover with plastic wrap and let rise for 40 minutes or so. I place it in the oven to rise. I don't preheat, just turn the oven on. Bake at 375 degrees for 30-40 minutes. Invert on plate, let cool slightly, and serve warm.

This time I made a glaze for the top:
1 1/2 TBS butter, melted
3/4 cups powdered sugar
1/4 tsp. vanilla
1 TBS milk

Mix butter, powdered sugar, and vanilla. Drizzle milk in until desired consistency.

More Brazilian Bread

2/3 cups milk
1/3 cup olive oil
1 egg
1 1/2 cups tapioca flour
1/2-3/4 cup monterey jack cheese
1/4 cup parmesan cheese
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried parsley
1/4 tsp. dried oregano

Set egg and milk out first to bring to room temperature. Place all ingredients in food processor and blend briefly until batter is mixed well. Pour into greased mini muffin pan. Bake in preheated oven at 400 degrees for 15-20 minutes.

For a little mexican flavor I used this instead:
2/3 cups milk
1/3 cup olive oil
1 egg
1 1/2 cups tapioca flour
1/2 cup pepper jack cheese
1 jalapeno pepper, minced

Prepare the same.

Fancy Garlic Bread

I started out to make a gluten free, pull-apart garlic bread. I ran out of time, so this is what I came up with.
1 bag Bob's Red Mill Bread Mix
1/4 cup butter
1-2 cloves garlic, minced
1/2 tsp. parsley
1/4 tsp. oregano

Melt butter into a glass dish. Add garlic and seasonings. Prepare bread mix according to instructions. Spray a bundt pan with non stick spray. Pour butter mixture into pan. Scoop bread dough on top of butter, smoothing with spatula. Cover with plastic wrap and let rise 30-40 minutes. Place in oven and bake at 375 degrees for 30-40 minutes.

French Bread-Gluten Free

My first attempt at making Gluten Free French Bread.  I think it needs some more work.  It was a little bit crumbly, but tasted good.

Gluten Free Pita & Hummus

I'm not sure if these are really pita pockets, as I've never made them before.  But these were delicious served with Hummus.  Could also be used as a tortilla or wrap.  I used basically the same ingredients as Brazilian Cheese Bread, minus the cheese.

2/3 cups milk
1/3 cup olive oil
1 egg
1 1/2 cups tapioca flour
1 tsp. salt

Mix ingredients together well.  You can use a blender or food processor.  Heat a griddle or electric skillet to 375 degrees.  Lightly oil and pour batter as you would for pancakes.  Cook several minutes, flipping occasionally to check for doneness.  They require longer cooking than a typical pancake.

 Cut in half and serve with Hummus.

GF Brazilian Cheese Bread

2/3 cups milk
1/3 cup olive oil
1/2-3/4 cup monterey jack cheese
1 egg
1 1/2 cups tapioca flour
1 tsp. salt

Set egg and milk out first to bring to room temperature. Place all ingredients in food processor and blend briefly until batter is mixed well. Pour into greased mini muffin pan. Bake in preheated oven at 400 degrees for 15-20 minutes.

This is a delightfully light, chewy bread that is gluten free and delicious! Next time, I plan to add some chopped jalapeno peppers and maybe some other variations.


Basic recipe from Simply Recipes

GFCF French Toast

I did it! I made Ethan gluten free, casein free french toast. Sure it would be great if I'd used homemade bread and all, but so nice to have the convenience of easy to prepare gfcf food. I am not a big fan of rice milk or soy milk, but am loving the new coconut milk found in the dairy case at the grocery store. So with these few ingredients:

We had lovely french toast:



1 egg
1 cup coconut milk
dash of vanilla
dash or two of salt
Gluten free bread-if you're in Colorado, Udi's is the best bread!

Topping:
1/2 cup sugar
1/2 cup powdered sugar
1/2-1 tsp. cinnamon
(I didn't need to make any up this morning, so these measurements are approximate.)

Mix the eggs together in a bowl. Add milk, vanilla, & salt. Mix well. Pour into a shallow dish, such as a pie plate. Dip bread in mixture and cook on oiled gridle or pan on Med/high heat. (375 degrees in electric skillet.) Lightly brown each side. This recipe is easily doubled.

Gluten Free Cranberry Bread

Once again, Pamela's Baking Mix came to my rescue in baking. I wanted to make a cranberry bread in preparation for the holidays, gluten free of course, and chickened out on mixing flours and chose to use a gluten free baking mix instead.

2 1/2 cups baking mix
1/2 TBS Baking powder
2 eggs
3/4 cup sugar
1 TBS Poppy seeds
1 cup milk
1/3 cup melted margarine or butter
1 tsp vanilla
1 tsp grated lemon peel
1 cup chopped cranberries

Mix dry ingredients well. Add eggs, butter, sugar, and vanilla. Add wet to dry ingredients, then stir in milk. Fold in cranberries. Pour into greased loaf pan and bake at 350 degrees for 40-45 minutes. I baked this one for 50 minutes and think it was a little too browned. then the rest, except cranberries.