Gluten Free Irish Soda Bread

It's that time of year again for my favorite meal! Corned beef dinner (here's one I have done before)! In the most recent years I've added Irish Soda bread to the meal and have used another recipe all that time but right now I am doing a low-no sugar thing and realized that recipe had WAY too much sugar in it. So I went searching for one with less. I found one, but I used even less sugar in mine, I'm thinking the raisins will add some sweetness too.

Gluten Free Irish Soda Bread
adapted from GF Jules

3/4 cup buttermilk
2 cup Gluten Free All Purpose Flour Blend (I used Cup4Cup)
3/4 Tbl. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3 Tbl. butter
1 tsp. baking soda
1 egg white
1/2 cup raisins

Preheat oven to 375° F.
In a stand mixer, blend together gf flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles a pebbly, course meal. Add baking soda to buttermilk, then stir into dry mix with egg white, raisins.

Mix until combined. Scoop dough into non stick sprayed 8" cake pan. Sprinkle lightly with extra gf flour , then score a cross in the top with a knife.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove to cool on a wire rack before slicing.

enjoy,
Rachelle

Gluten Free Flatbread

I was craving Indian food again lately and of course I needed gluten free naan to go with it. I found this easy recipe and used my favorite GF flour blend in it. For the naan, I also added in crushed garlic and curry powder for great flavor. Wow! Let me tell you, I have made this a few times since (non flavored) to keep on hand because this "flatbread" is quite handy for all things you like in bread. I have rolled it out into oblong shape and round depending what I want to use it for. It's been great to take to the fair when we camped out there for the kid's racing. I made myself breakfast burritos in it, sandwiches, used it for hot dog buns (just cut it in half) and now burger buns (again cut a large one in half). It's soft, pliable and delicious, just reheat it up before using so it's nice and a little warm and will be flexible. I just love this!

Gluten Free Flatbread

adapted from Gluten Free on a Shoestring

2 1/2 cups high-quality all-purpose gluten-free flour, plus more 

1 1/4 tsp xanthan gum (omit if your blend already contains it) 

1/2 tsp kosher salt 

1/4 tsp cream of tartar 

3 tsp sugar 

2 1/4 tsp instant yeast 

1/3 cup  plain greek yogurt, at room temperature 

3 TBL butter, melted and cooled

1 egg plus 1 egg white, at room temperature 

3/4 cup warm water, about 105°F 

 Butter for frying 

In the bowl of your stand mixer fitted with the paddle attachment, place 2 1/2 cups flour, xanthan gum, salt, cream of tartar and sugar, and whisk to combine well. Add the yeast and whisk again to combine. 

Add the yogurt, butter, egg and egg white, and mix on low speed with the paddle attachment until just combined. 

With the mixer still on low speed, add the water in a steady stream. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes.

Add more flour by the tablespoon, mixing well after each addition, until the dough thickens and begins to pull away from the sides of the bowl in spots. 

Turn off the mixer and scrape the dough off the sides of the bowl and gently press it into a ball. Cover the bowl and place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume, about 35 minutes.

Once the dough has finished rising, divide it into 8 pieces (with wet hands). Place about 2 tablespoons ghee or butter in a cast iron skillet, and melt over medium heat. 

With the pan is heating, take one piece of dough and lay on another piece of GF FLOURED DUSTED plastic wrap. Cover it with another sheet of plastic wrap, and roll into an elongated oval (or round), about 3/8 inch thick. 

With wet hands (I also dust with GF flour), carefully peel dough off plastic wrap, and place in the hot pan. Fry on one side until large blisters begin to form, about 1 minute. Allow to continue to fry for another 30 seconds to one minute, or until the underside is golden brown. Flip the bread to cook on the other side until browned – another minute or so. Remove to a paper towel. Repeat with the remaining 7 pieces of dough. Serve immediately. 

Freeze any unused portion with pieces of waxed paper between each flatbread, store flat in a freezer safe baggie. Reheat in microwave for maybe 30-40 seconds if frozen and 15 for thawed. It'll be warm and pliable.

dough ready to cut and roll out

if you have a rip in the flatbread, smooth it out with a spatula or dab it back together with your damp finger. 

PB&J Rollups!

Hot dog buns!

Sandwich wraps!

Buns for burgers! This flatbread holds up nicely!

enjoy,

Gluten Free Cinnamon Rolls

I made this recipe last year but I totally goofed it up. I forgot to add the yeast. I meant to make them again this year for Christmas because I didn't want to miss out on having cinnamon rolls but time got away from me so I decided I'd wait to make them when I wasn't rushed. I really wanted this recipe to turn out, since their glutened cinnamon rolls came out a little flat I wanted mine to turn out, haha.I am happy to say these came out WONDERFUL! I think they came out more moist that my regular rolls do. I thought I'd whip them out before the New Year because I plan to make this a better year eating wise, I do love my treats but I think I'm good for a while now that I had a couple of these (yes I shared with my family so I wouldn't eat the whole pan!). I topped these with a little (leftover) cream cheese frosting. With The Baking Beauties' recipe these are supposed to be sticky buns, with the gooey caramel glaze, but I skipped that part to have regular rolls.

If you've ever made gluten free baked goods, you know how sticky the dough can be, so keep your hands a little wet and I found using the silpat and dough scraper to roll these helped wonderfully.

Gluten Free Cinnamon Rolls
recipe adapted from The Baking Beauties, updated 12/2013

Dough:
2 1/2 cups all-purpose gluten-free flour, I use my fave GF pie crust blend
1 TBL rapid rise yeast
3 TBL white sugar
1/2 tsp salt
1 TBL xanthan gum
1/4 cup instant vanilla pudding mix (dry) OR dry milk powder
1 tsp baking powder
4 TBL butter
1/2 cup water
3/4 cup milk
1 egg, room temperature
1 tsp cider vinegar
2 TBL oil (I used Canola)
1 tsp vanilla

Sticky Topping:  
Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased pan with high sides (I used an 8" round cake pan).

Filling: 
Combine:
2 Tbsp. butter or margarine, very soft
1/2 cup firmly packed brown sugar
1-2 Tbsp. cinnamon

In the bowl of your stand mixer, mix all dry dough ingredients until combined. Set aside.

Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.

With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to. Allow to mix on medium speed for 3 minutes.

Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″. (I rolled mine onto a sugared silpat, covered in plastic wrap)

Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.

Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.

Cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. Place rolls in prepared pan, with cut side up.

Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size (I let mine rise, covered with a clean dish towel, in a slightly warm oven for about 1 hr).

Bake in preheated 350 degree F oven for 25-30 minutes, or until the tops are a nice golden brown. Cool.

For sticky buns, allow to cool for about 5 minutes before inverting on a serving tray, and let the sticky topping syrup run down over the roll.

Cream Cheese Frosting:
4 ounce cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
1/2 tablespoon milk

tricky gluten free dough is easier to work with, with wet hands, a silpat and dough scraper oh, and patience


so happy they kept their height!


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enjoy,

Gluten Free Dinner Rolls

Oh my goodness!! I am so glad I finally tried this recipe out. I started my Thanksgiving prep early this year, and wanted gluten free rolls just so I can have my favorite leftover turkey & cranberry sandwich. So I made these, baked and froze ahead of time. These rolls must be what they serve in Heaven ;) they are SO good, so light and fluffy! I don't know what it is, but yeast breads sort of dislike me, they go flat during their baking, but they still tasted good so I don't mind. I'll have to try these as burger buns sometime too. This gluten free AP flour mix is what I keep on hand, this is where my fave GF pie crust recipe comes from too.


Gluten Free Dinner Rolls
makes about 18 rolls, adapted from The Art of Gluten Free Baking

Note: this recipe uses Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (aka Mochiko)
2 scant tsp. xanthan gum

Ingredients:
3 C (420g) Jeanne’s Gluten-Free All-Purpose Flour Mix, above
2 tsp xanthan gum (this is in addition to the xanthan gum in the mix)
4 tsp baking powder
1 tsp salt
1/4 C (50g) sugar
2 TBL active dry yeast
2 C (475ml) warm but not hot milk
2 tsp apple cider vinegar
2 large or extra large eggs
1/4 C (60ml) olive oil (or neutral oil)
melted butter for pans and for brushing tops of rolls
tapioca flour for pans

Butter and flour muffin tins.
In a small bowl, whisk 1 TBL of the sugar into warm milk. Add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top.

In a medium bowl, mix together flour, xanthan gum, baking powder, the remaining sugar, and salt; set aside.
In bowl of mixer fitted with a paddle attachment, beat together eggs, vinegar and oil. Add yeast mixture, beat to mix. Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.

Spoon dough into prepared muffin tins–filling about 3/4 of each cup full (I use my ice cream scooper). With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll
Don’t worry if there’s a little extra tapioca flour left on the rolls.

Turn on oven to preheat to 375 degrees.
Let rise until doubled in bulk–about 40 mins. I put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove.

Once rolls have risen, brush the top of each with melted butter. Bake in preheated oven for about 20 minutes–until the tops are a nice golden brown. If they start to brown too quickly, loosely tent the rolls with aluminum foil.
Remove from oven. Release rolls from tins. Enjoy!

*Note: you can also make these into buns by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls.
*Mochiko is often found in the Asian food aisle of the grocery store.

ready to rise 

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enjoy,

Gluten Free Jalapeno Cornbread

This will be my go to cornbread for now on, and I can even say Mr. loved it!! I added in a diced jalapeno and it was just right in this. I like to drizzle some honey over the top when it comes out of the oven. We had this along side some enchiladas.

Gluten Free Jalapeno Cornbread
adapted from Gluten Free Mommy

1 cup white rice flour
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup melted butter
1 jalapeno, diced
*You may also stir in 1 cup shredded cheddar and 1/2 cup thawed frozen corn to the batter if you like.

 Preheat the oven to 400 degrees. Mix the dry ingredients together in a med. bowl and set aside. Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides. In a small bowl, combine the eggs, milk, 1/4 cup butter and jalapeno. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

*These will also make 14 muffins. I just melted all the butter and added it to the egg mixture, added corn and cheese, sprayed my muffin tin and baked for 25 minutes.

done as muffins

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Soft Flour Tortillas {Gluten Free}

It's been since before October since I've had a flour tortilla. I've had those GF brown rice tortillas, but they just crack and turn kind of hard. I finally gave in and tried out a recipe I had found a while ago. WHY did I wait? These were great. I made grilled chicken fajitas to celebrate my soft flour tortilla. The tortilla was soft and pliable and lasted through every bite. Now I don't know how they'd hold up for enchiladas, but they work great for tacos and maybe a sandwich wrap to eat right away.

Soft Flour Tortillas {Gluten Free}

adapted from Gluten Free Cooking School

(makes 8 tortillas, but I made 6, 8"ish size)

2 C. Gluten Free All-Purpose Flour Mix

1 1/2 tsp. xanthan gum

2 tsp. sugar

1 tsp. salt

1 C. warm water

Combine all the dry ingredients into a food processor. Once combined, add the warm water streaming in until all is combine and processed. Pulse it until a soft dough ball forms and "cleans the sides of the bowl". Remove and let rest 10 minutes. Cut into 6 or 8 equal sized pieces. Cover the dough balls with a damp towel.

Heat a large skillet on medium, may use a little non-stick spray as you cook each tortilla.

Take 1 dough ball and lay between two pieces of plastic wrap, then roll out the ball into a somewhat uniform thin circle. (if you have a tortilla press, that'd work great too).

Carefully peel away the plastic wrap from flattened tortilla and cook 1 minute in hot skillet, you may see little bubbles forming, flip and cook for another minute or so until brown spot start to appear. Set aside covered with foil in a warm oven as you cook the rest.

Freeze leftovers in layers of plastic wrap for later use.

(for hand mixing directions and commentor tips, see her blog)

cell pic

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Flatbread {Gluten Free}

When I first went gluten free (GF), I made this for my burger bun. It worked ok, but I soon found out that it was just better for using as you would torn pita bread with hummus. So what did I do when I ran out of GF bread for my egg salad sandwich?  I made a batch of this flat bread. It was soft and warm from the oven and just perfect to scoop up my egg salad. I keep this is a large baggie in the pantry, but it has to be eaten with in a few days or it may mold. Now since this doesn't really brown, I keep mine in the oven for 25 minutes, it'll get a little color and still not be dried out. This time I made it, I added some garlic, onion and parsley. Wow it made it even better. Think of the flavorful possibilities for your flatbread.

Gluten Free Flatbread

slightly adapted from Gluten Free Cooking School

 1 c. brown rice flour

1/2 c. corn starch
2 Tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp dried parsely

3/4 c. water
1 tsp cider vinegar
2 Tbsp. olive oil
2 eggs

Mix all dry ingredients in medium size bowl (or pulse in food processor).
Combine wet ingredients and slowly add to dry, mix thoroughly (Process until well combined)
Grease two 8 in. square baking pans and dust with brown rice flour.
Spread half of batter evenly into each pan. Use the back of a wet spatula if the dough is sticky.
Bake at 350 degrees F for approximately 15 minutes (I bake for 25), or until bread pulls away from the sides of the pans.

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Gluten Free Sandwich Bread

One thing I was sad about going gluten free was no more bread. Well thank goodness for all the sites out there providing GF recipes, I found this one and am honestly enjoying it. This is the first GF bread I've baked so I can't compare it to any other recipe. I did buy a big GF name brand's hot dog buns for a sandwich roll, and boy those were just horrible. Stick with this recipe, you'll enjoy it more.

So you make up some GF flour mix and it'll be enough to make about 3 loaves, maybe more. I used some of it for some pizza muffins (another post) so I can't be sure on that. Anyways, it's fairly easy to make, you mix it up in your mixer and pour the dough into the pan. It is a runny dough so don't be alarmed. My first loaf took only 15 minutes to rise in a warm oven but my second loaf, another day took longer so keep an eye on it. I used the oven directions below. Once done and cooled, I slice it up then wrap it well and freeze it. I take out what I need that morning or night before so it'll be thawed (keep it in a baggie). It stays super soft even if you don't eat it the next day. I even made a sandwich w/mayo and all on it and it held up just fine a few hours later when it was time to eat. So if you are gluten free and looking for a good bread to toast or have a sandwich on, give this a try, I promise.

*I just made another loaf, and after slicing it, I placed 2 pieces of bread in a baggie (this loaf gave me 12 slices, + extra end pieces to make bread crumbs) so I just have to grab a baggie out of the freezer to thaw, instead of prying each slice apart when frozen.

Gluten Free Sandwich Bread

from Gluten Free Cooking School

1 Tbsp. bread machine yeast

1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)
2 ½ cups gluten free flour mix (see below)
2 tsp. xanthan gum
1tsp. salt
3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:
Scoop the dough into a greased loaf pan (I also recommend adding some parchment paper, in case the loaf sticks). Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

For more notes on this recipe, read her post here.



Gluten Free All Purpose Flour Mix
3 parts brown rice flour (I use Bob’s Red Mill)
3 parts corn starch
2 parts soy flour, sorghum flour or garfava flour
1 part masa harina

I used a 1 cup measure, so I end up with 3 c. brown rice, 3 c. cornstarch, 2 c. soy flour and 1. c. masa harina.
Combine all the ingredients in a large bowl and mix thoroughly. (If you’re new to mixing flours, then you want to make sure that you don’t see any clumps or streaks of indiviual flours. By the time you’re done it should be one homogeneous bowl of flour.) Transfer the flour to a canister or other storage container.

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enjoy,

Blueberry Lemon Bundt Cake

What a nice summery cake this is, the puckery lemon with the sweet blueberries. I made this into a bundt cake, but next time I'll do it in a loaf pan (bake 60-70 minutes), since my bundt was quite short. The glaze will add a more puckery delight so if you ove lemon, give this cake a try. I used the last of my HUGE lemons from our tree (froze most of the juice).

Blueberry Lemon Bundt Cake
Allrecipes

1/3 cup butter, softened
1 cup white sugar

1 lemon, juiced (about 3 TBL)

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk
2 tablespoons lemon zest
1 cup blueberries

Icing
2 tablespoons lemon juice
1 cup powdered sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan. In a medium bowl, mix flour, baking powder and salt together and set aside.

In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.

Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. For the glaze, combine powdered sugar with lemon juice. Drizzle over cake when cooled.

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100% Whole Wheat Bread

I gave homemade bread another shot. This one worked! I have the hardest time with breads lately, after I shape them, put them in the pan to rise then bake, they come out deflated and so dense. I crossed my fingers for this one, and it worked! Since I didn't have enough honey for Honey Wheat Bread (next time), I found this recipe for a quick fix. I started this in the bread machine on the dough cycle, then rolled it and shaped it afterwards then baked in the oven, as one commentor suggested (if you look at the comments you'll see she, {Briar} made hers with her kitchen aid mixer instead). This came out great! It kept it's shape, was nice and soft inside and makes for great toast the next day.

100% Whole Wheat Bread
adapted from allrecipes

1 1/4 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 tablespoons butter
3 cups whole wheat flour
1 1/2 tablespoons white sugar (could use brown also)
1 1/2 tablespoons nonfat dry milk powder
1 1/2 teaspoons active dry yeast
Be sure your ingredients are at room temperature.
Place ingredients in the bread machine pan in the order suggested by the manufacturer.

Select Whole Wheat/Dough setting. Press Start.
Rolled out to 9x15" and rolled from short end up. Pinched seams and ends. Put in 9X5 non stick sprayed loaf pan and let rise lightly covered for 1 hour. Baked at 350 for 25 minutes.

 

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enjoy,