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Category Archives: Breads

Blueberry Raspberry Corn Muffins

Blueberry Raspberry Corn Muffins

recipe credit: gluten free zen

Preheat oven to 350 degrees/ Makes 15 Muffins

1 Package Bob’s Red Mill Gluten Free Cornbread Mix

2 Eggs

1 3/4 Cups Almond Milk

1 Cup Frozen Blueberries

3/4 Cup Frozen Raspberries

Raw Sugar

Combine cornbread mix, eggs, and almond milk in a large bowl and whisk until thoroughly combined. Fold in blueberries and raspberries. Line muffin tin with papers and fill to top. Sprinkle with raw sugar.

Bake for 25 minutes.

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sweet honey cornbread

sweet honey cornbread

recipe credit: for the love of cooking

Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.

INGREDIENTS:

1 cup flour (or substitute GF flour)
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

DIRECTIONS:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

GF "Macaroni Grill" bread

There is a place here in Texas called Ramano’s Macaroni Grill and they serve this incredible bread at the table to munch on while you’re looking at the menu. Served with a plate of olive oil, italian seasoning and mixed with some basalmic vinegar, you won’t be able to put it down.

Using some tips from Gluten Free on a Shoestring and better batter flour I decided to try and make a gluten free version of it for my 4 year old. Well after 4 attempts I nailed it!! I used an 8″ round cake pan to put this loaf into and let it rise and bake in it. It fits nicely into the microwave for the rising and then you can pop it into the oven to cook it in. (I used Nicole Hunn’s method of rising by using the heated wet towel in the microwave and it worked great!) Here is the recipe.

Gee Eff Rosemary Garlic Bread

Makes 1 loaf

1 1/2 tsp. yeast
1 1/2 tsp. sugar
1/2 C. warm water (105°-110°)
1/2 C. better batter flour
1/2 tsp. salt
1 tbs. rosemary
1 tbs. butter (soft)
1 extra large egg white (beaten)

1 tbs. butter and 1 tsp. garlic salt melted together to brush onto the bread 10 min before it’s done cooking.

Place the yeast, sugar and water in the mixing bowl and let dissolve for a few min. It’s ok to stir it if needed. Put in the butter, salt, rosemary and flour. Turn the mixer on low until flour is blended in and then add the egg white. Then turn on mixer full speed for 6 min.
While the dough is mixing grease an 8″ round cake pan and get a floured surface ready. When the done mixing scrape out the dough onto the floured surface. Pat, roll and form the dough into a nice loaf adding more flour if it’s too sticky. Place the formed loaf into the pan and let rise in a warn, draft free area for 30 min.
Pre heat the oven to 375° and bake 15-20 mn. Just before the loaf is done brush it with the melted butter and garlic salt and put it back into the oven until done.

GF Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

1 3/4 cups rice flour (Or Pamela’s Baking Mix)
1 tsp. baking soda ( only add 3/4 tsp if using Pamela’s)
1/2 tsp. salt
1/4 tsp. baking powder (don’t add any if using Pamela’s)
5 TBSP butter (softened)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
2 egg whites
1 1/2 cups mashed ripe bananas (about 3 medium) **I did 3/4 cup bananas, 3/4 cup canned pumpkin
1 tsp. vanilla extract
1/2 cup heavy cream **I used whole milk b/c like a dumb a$$ I bought buttermilk, not heavy cream
1 cup semi-sweet chocolate chips, divided **I used about 2/3 cup and did the Baker’s Semi-Sweet Chocolate bar shaved on top
1/2 tsp. xantham gum (omit if using Pamela’s)

1. Preheat oven to 350 F. Coat 9×5 inch loaf pan with crisco, set aside

2. Combine flour, baking soda, salt, and baking powder in medium bowl; stir to mix well.

3. Place butter in large bowl; beat at medium speed until fluffy. Gradually beat in sugars; beat in egg
and egg whites. Reduce speed to low; beat in bananas. Beat in vanilla. Beat in flour mixture in 2
additions alternately with heavy cream. Stir in 3/4 cup of the chocolate chips.

4. Spoon batter into prepared pan; sprinkle with remaining 1/4 chocolate chips (**or chocolate shavings). Bake 55 to 60 minutes
or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove
from pan and cool completely on wire rack.

GF Favorite Rolls and Cinnamon Cream Cheese Rolls

{Gluten Free} “Favorite Rolls”

Recipe from the book Gluten Free Cooking Made Easy, by Susan Bell



Ingredients

1/2 cup lukewarm water

2 teaspoons yeast

2 tablespoons plus 2 teaspoons sugar, divided

3/4 cup milk

1/2 cup buttermilk (or in place of milk + buttermilk use 1 1/4 C soy or almond milk)

2 cups brown rice flour

1 1/2 cups tapioca flour

2 1/2 teaspoons xanthan gum

1/2 cup dried potato flakes

1 teaspoon salt

1/2 cup vegetable oil or shortening (I used oil)

2 tablespoons butter

2 eggs

Directions

1. Preheat oven to 170 degrees, or “warm” setting.

2. Place warm water in a small bowl and sprinkle yeast and 2 teaspoons sugar onto it. Set aside.

3. Microwave milk for about 1 minute, until hot. Add butter and stir to melt. Add shortening if using as well. (Susan’s recipe doesn’t call for melting the butter but I though it was easier that way)

4. Combine flours, 2 tablespoons sugar, xanthun gum, potato flakes, and salt in a large bowl (use your mixer bowl if you’re using a kitchenaid or similar mixer.)

5. Add yeast mixture, warm milk mixture, oil (if using), buttermilk, and eggs into dry ingredients. Beat at high speed for 3 minutes.

6. Spray a muffin tin pan with cooking spray (I rubbed mine with butter). Spoon dough into muffin tins, around 3/4 full. (I then used my buttered fingers to pat down the tops of the rolls)

7. Set muffin tray on open oven door to rise (or turn oven off and place rolls inside with door closed like I did). Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast. (I used rapid rise and it took about 30 for them to look plumped up, it’s always better to go by what breads look like rather than time noted in a recipe since all oven/house/weather conditions are different).

8. Turn heat up to 375 and bake for 20-24 minutes. (I took my pan out of the oven while I preheated it and they were done right at 20 minutes) Yields: 16-18 rolls (I halved the recipe and got 6 regular and 6 cream cheese rolls)

Cinnamon Cream Cheese Rolls

8 ounces cream cheese

3/4 cup brown sugar

1 1/2 teaspoons cinnamon

1 1/2 teaspoons nutmeg

Glaze

1 tablespoon butter

1 cup powdered sugar

2 tablespoons water

1/2 teaspoon almond extract

1/2 teaspoon butter extract

Make the dough for the “Favorite Rolls” and fill greased muffin tins about half full with dough. Mix cream cheese, brown sugar, cinnamon, and nutmeg. Place mixture into ziplock bag. Cut a 1/2 inch diagonal opening in one corner of the bag. Holding bag upright, squeeze cream cheese mixture onto roll dough. Add roll dough to cover the cream cheese mixture and fill the muffin tins to around 3/4 full. Gently press down the dough to even it out if needed. Continue with rising and baking instructions as described in the above recipe. After baking, mix glaze ingredients and pour over hot rolls.

Texas Flour Tortillas

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Texas Flour Tortillas

recipe credit: Homesick Texan (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

(Blue)Berry Muffins

(Blue)Berry Muffins

A.K.A ‘The best darn Gluten Free Blueberry Muffins I’ve ever had!’ Seriously, you won’t know they are Gluten Free!!

recipe credit

Ingredients
1 1/2 cups Bob’s Red Mill GF All Purpose Flour
1 1/4 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/3 cup granulated sugar
1 cup sour cream
1 large egg, beaten
1 teaspoon vanilla extract
1 cup blueberries (or whatever you like)

1. Preheat oven to 375 degrees.

2. In a medium-sized bowl, combine the first 5 (dry) ingredients and set aside.

3. In a large bowl, blend the butter and sugar until light and fluffy. Add the egg and vanilla. Blend.

4. Reserving a few tablespoons of the dry ingredients, add the dry ingredient mixture & the sour cream to the wet ingredients, alternating between the two, beginning and ending with the dry ingredients. Mix until just combined.

5. Add the mix-in of your choice the reserved dry ingredients and toss to coat. Fold into the batter until evenly distributed.

6. Grease 12 standard sized muffin cups. Distribute the batter evenly among them. Bake at 375 degrees for about 20 minutes, until a toothpick inserted into the center of the middle muffin comes out with nothing but a few moist crumbs attached.

Basic Buttermilk Biscuits

Basic Buttermilk Biscuits
From Cuisine at Home

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1-1/2 cups cake flour
5 Tablespoons cold vegetable shortening, cubed
4 Tablespoons cold unsalted butter, cubed
1-1/4 cups buttermilk
2 Tablespoons unsalted butter, melted

Preheat oven to 450o F. Line a baking sheet with a silicone baking mat or parchment. Whisk together all-purpose flour, baking powder, salt and baking soda in a bowl; set aside. Pulse cake flour, shortening and cubed butter in the bowl of a stand mixer with the paddle attachment until fats are pea-sized flakes. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened. To avoid overmixing the biscuit dough, stop when the ingredients are just moistened. Even though the dough is wet, don’t add more flour, that leads to overmixing.

Turn dough onto a floured surface and knead just until dough holds together. Do not overwork it. Flour your hands to keep the dough from sticking before patting dough into a 1″ thick circle. Using a 2″ thick biscuit cutter, cut dough into 10 biscuits. Pull cutter up without twisting, as you remove. Twisting results in jagged edges on the biscuits.

Transfer the biscuits to prepared baking sheet and bake until golden, 15-18 minutes. Brush tops with melted butter during last few minutes of baking.

Tips & Tricks for High-Rise Biscuits

-For bigger rise, place any tools, especially the stand mixer bowl and paddle into the bowl, into the freezer for a few minutes before mixing to ensure the fats won’t melt until they are in the oven.

-Patting the dough into a circle compresses it less than rolling it with a rolling pin, giving you a loftier biscuit.

-Use a sharp biscuit cutter to cut your biscuits. The sharp edges don’t seal the sides thus promoting rising . Juice glasses and tin cans trap air and compress biscuit dough, sealing the sides and reducing rise.

-Excess flour on the tops and bottoms can make the biscuits seem dry, brush off any excess flour from both sides before baking.

-You can reroll the dough once (you’ll need to) and still yield tender biscuits. To do so, brush any flour from the scraps and gently fold the dough back together before patting into a circle.

Bacon and Cheese Muffins

Bacon & Cheese Muffins

2 – cups all purpose flour
2 – teaspoons baking powder
1/4 – teaspoon salt
1/4 – teaspoon black pepper
1 1/4 – cup.milk
1/4 – cup butter or margarine, melted and cooled
1 – egg
1/2 lb – bacon, diced, cooked and degreased
3/4 – cup shredded cheddar cheese

In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake at 400 degrees for 20-25 minutes, until lightly golden brown.

Recipe Credit

Easy, Homemade Focaccia Bread

Easy, Homemade Focaccia Bread
From Chef Anne Burrell

1-3/4 cups warm water
1 package active dry yeast
1 Tablespoon sugar
5 cups all purpose flour, plus additional for kneading
1 Tablespoon kosher salt, plus more for sprinkling
1 cup extra-virgin olive oil, divided

Combine the warm water (by warm I mean body temperature, you should be able to place your finger in the water and not get burned and it should not feel cold), yeast and sugar in a small bowl. Put the bowl in a warm (not hot or cool) place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 Tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5-6 minutes on medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it a couple of times, sprinkling with flour. The dough is a “more tacky” kind of dough so rolling it around in some flour a few times until you can handle it is normal.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size (as shown), 1 to 2 hours.

Coat a jelly roll pan (it must have sides) with the remaining 1/2 cup olive oil. Do not worry that this is an excessive amount of oil, focaccia is an oily crusted bread, which is why it is so good. The oil will be sucked up into the bread during baking, making it delicious.

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan (it will eventually go into place). As you are doing so, spread your fingers out and make finger holes all the through the dough. It sounds strange but when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.

Put the dough in a warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425o F.

Liberally sprinkle the top of the focaccia with some coarse salt and lightly drizzle a little oil on top.

Bake the dough until the top of the loaf is golden brown, about 20-30 minutes. It does brown fast towards the end so keep your eye on it. Remove the focaccia from the oven and resist every urge to tear into it immediately. Let it cool keeping the steam inside and intact, leaving you with a very moist bread. Carefully remove from the jelly roll pan whole after it has been out of the oven for 10 minutes.