Fiona makes quick bread with this recipe, great for breakfast or an after school snack. I made muffins because they ar easy to pack for a healthy away-from-home snack.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Ingredients:
2 cups sorghum flour OR gluten-free all purpose flour mix
1 1/2 teaspoons xanthan gum (don't add gum if using a GF flour mix that contains xanthan gum or guar gum)
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1/2 cup canola oil OR light olive oil
1 teaspoon vanilla extract
1/2 cup low fat sour cream (for dairy free version substitute applesauce or tofu for sour cream)
3 cups shredded unpeeled zucchini
3/4 cup gluten-free semi-sweet chocolate chips
Preparation:
Preheat oven to 350° F / 176° C
Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray
Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.
In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream (or dairy free substitute) and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.
Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.
Allow to cool on wire rack for 10 minutes before turning out.
Yields about 24 muffins or 8-10 slices per loaf
Friday, March 25, 2011
Banana coconut muffins GF
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 mini muffins
Ingredients:
Melissa's Recipe for Gluten-Free Banana Coconut Muffins
Makes 6 Mini-Sized Muffins (Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 - 25 minutes)
Start with ingredients at room temperature:
3 eggs room temperature (I used large eggs)
2 tablespoons melted coconut oil (OR light olive oil or melted butter)
1/3 cup mashed ripe banana (if doubling batch, use one medium ripe banana)
1 teaspoon Frontier Herbs alcohol-free vanilla flavor OR vanilla extract
1/4 teaspoon sea salt
1/4 cup coconut flour
1 tablespoon almond meal or hazelnut flour
1/4 teaspoon Featherweight baking powder
1/2 teaspoon cinnamon
1 tablespoon shredded coconut (preferably unsweetened)
2 tablespoons raisins
Preparation:
Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.
Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)
Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.
Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 mini muffins
Ingredients:
Melissa's Recipe for Gluten-Free Banana Coconut Muffins
Makes 6 Mini-Sized Muffins (Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 - 25 minutes)
Start with ingredients at room temperature:
3 eggs room temperature (I used large eggs)
2 tablespoons melted coconut oil (OR light olive oil or melted butter)
1/3 cup mashed ripe banana (if doubling batch, use one medium ripe banana)
1 teaspoon Frontier Herbs alcohol-free vanilla flavor OR vanilla extract
1/4 teaspoon sea salt
1/4 cup coconut flour
1 tablespoon almond meal or hazelnut flour
1/4 teaspoon Featherweight baking powder
1/2 teaspoon cinnamon
1 tablespoon shredded coconut (preferably unsweetened)
2 tablespoons raisins
Preparation:
Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.
Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)
Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.
Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.
breakfast bread GF
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
3 cups dairy free / soy free gluten-free flour blend (recipe below) OR your favorite all purpose gluten-free blend
1/3 cup sugar
1 tablespoon instant yeast
2 teaspoons guar gum OR xanthan gum
2 teaspoons salt
6 egg yolks
1/3 cup light olive oil
1 3/4 cups club soda or sparkling mineral water
Preparation:
Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
Slowly add carbonated water to the bowl and mix until blended.
Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
Preheat oven to 325°
Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
Set the loaf pan, uncovered in a warm, draft-free location to rise.
When batter is about 1 inch below the top rim of the bread pan place it in preheated oven.
Bake bread for 50 minutes or until internal temperature reads 200° on an instant read thermometer.
Remove bread from loaf pan and cool on a rack before slicing.
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
3 cups dairy free / soy free gluten-free flour blend (recipe below) OR your favorite all purpose gluten-free blend
1/3 cup sugar
1 tablespoon instant yeast
2 teaspoons guar gum OR xanthan gum
2 teaspoons salt
6 egg yolks
1/3 cup light olive oil
1 3/4 cups club soda or sparkling mineral water
Preparation:
Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
Slowly add carbonated water to the bowl and mix until blended.
Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
Preheat oven to 325°
Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
Set the loaf pan, uncovered in a warm, draft-free location to rise.
When batter is about 1 inch below the top rim of the bread pan place it in preheated oven.
Bake bread for 50 minutes or until internal temperature reads 200° on an instant read thermometer.
Remove bread from loaf pan and cool on a rack before slicing.
GF sandwich bread
Dry Ingredients
2 1/2 cups Brown Rice Flour
2/3 cup cornstarch
2/3 cup dry milk powder [If dairy is a problem for you, dry soy milk or DariFree can be substituted. The finished loaf will be lighter in color.]
1 Tablespoon xanthan gum
1 teaspoon salt
Wet Ingredients
1 3/4 cups warm water
1 packet active dry yeast
2 Tablespoons vegetable oil
2 large eggs
1 In a small bowl, combine water and yeast. Stir to combine. Use a liquid measuring cup. (I use a 2-cup measure.) The water should be between 110-115 degrees F. Let the yeast dissolve in the water while you measure your dry ingredients.
2 In a medium mixing bowl, whisk together dry ingredients. While using a scale to measure ingredients is the most accurate method, most American home bakers use cup measures. And so do I! (Just don't tell my professional baker friends. It can be our little secret.) The best way to fill a measuring cup is to "fill and level." Using a scoop, or a smaller size measuring cup, pour the flour into your measuring cup. Be sure to use a nested set of "dry" measuring cups. If your flour has been sitting around, it's a good idea to whisk it before measuring. This will lighten it and break up any clumps. Overfill the cup and then run a straight edge tool over the top of the cup. I like to use a small cake decorating spatula. This is what you are looking for: a level cup of flour. Use this method for any gluten-free flours and starches.
3 Add yeast mixture, vegetable oil and eggs.
4 Using an electric mixer, mix dough for five minutes on medium-high speed. (If using a stand mixer, remember to use the flat paddle attachment to mix the dough.) Your dough should be soft, thick, and sticky. The dough will not form a cohesive dough ball. If you are using a handheld mixer, the dough will try to "climb" the beaters. Be sure to use a rubber spatula to push the dough back into the bowl.
5 Lightly grease a 9x5-inch loaf pan with vegetable spay.
6 Spread batter evenly into the pan.
7 Cover the loaf lightly with a piece of greased plastic wrap. (If you cover the loaf tightly, the dough will have trouble rising.)
8 Allow dough to rise for 1 hour. Check it. It it has risen a little over the top of the pan, it is ready.
9 Preheat oven to 350 degrees F. (Keep dough covered while preheating the oven.)
10 Remove plastic wrap and bake for 55 minutes or until internal temperature reaches 208 degrees-211 degrees F. If the crust of your bread begins to get too dark before the internal temperature of the bread reaches 208 degrees, simply cover the loaf with a piece of aluminum foil. This will allow the bread to continue baking without burning the crust.
11 Remove bread from oven and turn it out onto a wire rack to cool. This will help to keep the crust crisp.
12 Allow the loaf to cool completely. Store at room temperature for two to three days or slice and freeze. Do not refrigerate--this will make for soggy bread!
2 1/2 cups Brown Rice Flour
2/3 cup cornstarch
2/3 cup dry milk powder [If dairy is a problem for you, dry soy milk or DariFree can be substituted. The finished loaf will be lighter in color.]
1 Tablespoon xanthan gum
1 teaspoon salt
Wet Ingredients
1 3/4 cups warm water
1 packet active dry yeast
2 Tablespoons vegetable oil
2 large eggs
1 In a small bowl, combine water and yeast. Stir to combine. Use a liquid measuring cup. (I use a 2-cup measure.) The water should be between 110-115 degrees F. Let the yeast dissolve in the water while you measure your dry ingredients.
2 In a medium mixing bowl, whisk together dry ingredients. While using a scale to measure ingredients is the most accurate method, most American home bakers use cup measures. And so do I! (Just don't tell my professional baker friends. It can be our little secret.) The best way to fill a measuring cup is to "fill and level." Using a scoop, or a smaller size measuring cup, pour the flour into your measuring cup. Be sure to use a nested set of "dry" measuring cups. If your flour has been sitting around, it's a good idea to whisk it before measuring. This will lighten it and break up any clumps. Overfill the cup and then run a straight edge tool over the top of the cup. I like to use a small cake decorating spatula. This is what you are looking for: a level cup of flour. Use this method for any gluten-free flours and starches.
3 Add yeast mixture, vegetable oil and eggs.
4 Using an electric mixer, mix dough for five minutes on medium-high speed. (If using a stand mixer, remember to use the flat paddle attachment to mix the dough.) Your dough should be soft, thick, and sticky. The dough will not form a cohesive dough ball. If you are using a handheld mixer, the dough will try to "climb" the beaters. Be sure to use a rubber spatula to push the dough back into the bowl.
5 Lightly grease a 9x5-inch loaf pan with vegetable spay.
6 Spread batter evenly into the pan.
7 Cover the loaf lightly with a piece of greased plastic wrap. (If you cover the loaf tightly, the dough will have trouble rising.)
8 Allow dough to rise for 1 hour. Check it. It it has risen a little over the top of the pan, it is ready.
9 Preheat oven to 350 degrees F. (Keep dough covered while preheating the oven.)
10 Remove plastic wrap and bake for 55 minutes or until internal temperature reaches 208 degrees-211 degrees F. If the crust of your bread begins to get too dark before the internal temperature of the bread reaches 208 degrees, simply cover the loaf with a piece of aluminum foil. This will allow the bread to continue baking without burning the crust.
11 Remove bread from oven and turn it out onto a wire rack to cool. This will help to keep the crust crisp.
12 Allow the loaf to cool completely. Store at room temperature for two to three days or slice and freeze. Do not refrigerate--this will make for soggy bread!
ranch dressing mix GF
Makes 1 packet worth of ranch dressing mix or approximately 2 tablespoons.
2 Tsp instant minced onion
1/2 tsp salt
1/8 tsp garlic powder
1 TBS parsley flakes
Combine ingredients in a small bowl and then place in an airtight bag or container. Use within 6 Months.
To make dip mix with 1 cup mayonnaise and 1 cup sour cream.
For dressing substitute sourcream with buttermilk.
2 Tsp instant minced onion
1/2 tsp salt
1/8 tsp garlic powder
1 TBS parsley flakes
Combine ingredients in a small bowl and then place in an airtight bag or container. Use within 6 Months.
To make dip mix with 1 cup mayonnaise and 1 cup sour cream.
For dressing substitute sourcream with buttermilk.
GF Bisquick
3 1/2 cups brown rice flour
3 1/2 cups millet flour
5 Tablespoons gluten free baking powder
4 teaspoons Xanthan gum
1 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1/3 cup shortening
3/4 cups cow, soy or rice milk
bowl
baking pan
storage container with tight lid
3 1/2 cups millet flour
5 Tablespoons gluten free baking powder
4 teaspoons Xanthan gum
1 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1/3 cup shortening
3/4 cups cow, soy or rice milk
bowl
baking pan
storage container with tight lid
Saturday, March 5, 2011
Roast Beef Spicey
In the crock pot put a small roast
taco seasoning
1T vinegar
cook on high for 5 plus hours.
shred
YUM
taco seasoning
1T vinegar
cook on high for 5 plus hours.
shred
YUM
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