Friday, December 26, 2008

Favorite Sandwich Bread - Ginger Lemon Girl

Favorite Sandwich Bread
Ginger Lemon Girl

I just love making bread lately. The house just has that "homey" feel when there is the smell of bread baking. I wanted to try a recipe that a fellow gluten free friend recommended. I scanned the ingredients and thought "another time when I have more time". I also needed a few of the ingredients. It is a lot of *stuff* but this bread is well worth it! It is from the Ginger Lemon Girl Blog. I made a few changes to the recipe so here is my version.

Dry Ingredients:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
3 heaping tablespoons ground flax seeds
1/2 cup instant non-fat milk
3 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1 Tablespoon Sure Jell
1/2 teaspoon salt

Leavening/Proofing Ingredients:
2 1/2 teaspoons active dry yeast
2 teaspoons brown sugar
1/4 cup warm water (110 degrees)

Wet Ingredients:
1 1/4 cup warm water (110 degrees)
3 eggs, room temperature, beaten
1/4 cup butter, melted
1/4 cup brown sugar
1 teaspoon apple cider vinegar


Proofing the Yeast: Mix together yeast, 2 teaspoons brown sugar, and 1/4 cup warm water. Set this mixture aside to proof. It should become aromatic, bubbly, and appear to be "growing" if it's proofing correctly.

In the bowl of your stand mixer whisk together ALL dry ingredients. Whisk or sift ingredients together thoroughly. Set aside.

In a medium sized bowl whisk together all wet ingredients. Add proofed yeast to this mixture. If your yeast did not get bubbly and aromatic, start fresh with new yeast.

Using the paddle attachment of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing, you can prepare your loaf pans. (Finished dough should resemble a VERY thick cake batter)

Heat oven to 200 degrees and CUT OFF immediately. Spritz loaf pan (or pans if you are using smaller 8 x 4 1/2 pans) with non-stick cooking spray or olive oil.

Pour dough into loaf pan (or pans -- dividing evenly).
Spray a sheet of plastic wrap with non-stick spray and gently cover the loaf pan, with the sprayed side facing the dough.

Place covered loaf pans in the warmed oven and let rise for 50 minutes to an hour for large loaf pan, or 30 minutes for 2 small loaf pans. The dough should have risen to the top of the pans. GENTLY remove plastic wrap.

Heat oven to 350 degrees.

Place risen loaf of dough in the oven. For a large 9 x 5 or 10 x 5 loaf, bake 45-55 minutes. For smaller 8 x 4 1/2 loaves bake 30 minutes. Crust should be light brown in color and a thermometer placed in the middle of the loaf should read around 190 for a finished loaf.

Let loaf or loaves cool completely before cutting.

I store this bread on the counter for 2 days, if there is leftover bread after that point, I refrigerate or freeze remaining slices.

Frozen or refrigerated bread slices and be made soft and pliable again by microwaving on medium power for 10-20 seconds.

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Isn't it beautiful?

To your health - gluten free!


Sunday, December 21, 2008

Linzer Cookies Go Gluten Free

This is a cookie that my mom would make just for Christmas so when I came across a recipe for it made gluten free I was excited. There are no nuts in this recipe which is OK with me since I am not a "nut in things" person. They turned out well. I used a donut cutter I got on eBay to cut the dough. But it is also on .

Raspberry Linzer Cookies

1/3 cup unsalted butter, softened
4 oz Philadelphia cream cheese (softened)
2 cups Beth's All Purpose Flour (From Gluten Free Pantry)
1 cup sugar
1/2 tsp baking powder (aluminum free)
1/2 tsp grated lemon peel (I used Penzey's)
1 egg
1 tsp vanilla extract
1 tsp lemon juice
Raspberry Fruit Spread

In a heavy mixer beat butter and cream cheese together until fluffy.
Whisk together flour mix, sugar, baking powder, and lemon peel. Beat 1 cup of flour mixture into the butter mixture.
Add egg, vanilla and lemon juice. Beat in remaining 1 cup of flour mixture.
Cover and chill for 2 hours or overnight.
Preheat oven to 375 degrees. Divide dough in half. On a well floured (rice flour) surface, roll out half the dough to a 1/4 inch thick or less.
Using a 2" cutter cut dough into circles. Cut as many as the dough will allow and bake for 10 mins or until the sides are lightly brown.
Place the center cutter in the circle and roll out the remaining dough and cut "lids" for your cookies and bake them as you did with the bottoms.
When cool, spread on the fruit spread and place a top on them. Sprinkle with powdered sugar.

Coconut Oatmeal Cookies

I found this wonderful looking cookie recipe for these coconut oatmeal cookies but then saw that it needed a special flour mixture only provided by a specific vendor. I don't like recipes that require you to buy their product. But I was determined. I thought "I can make this mixture" since I knew what was in it and if you look at the order you can kind of figure out how much to use. So here is the Coconut Flour mixture I made:

Coconut Flour Mixture

2 Cups White Rice Flour
2/3 Cup Potato Starch
1/3 Cup Tapioca Starch / Flour
1/3 Cup Coconut Flour
1/4 Cup Glutenous (Sweet) Rice Flour

Whisk the mixture together until well blended. Makes a little over 3 1/2 cups.

Coconut Oatmeal Cookies

2 cups Coconut Flour Blend
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt

2 eggs
1 cup butter
1 cup brown sugar (packed)
3/4 cup sugar
2 tsp vanilla
1 1/2 cups Bob's Red Mill Gluten Free Rolled Oats
1/2 cup flaked coconut

Preheat oven to 350 degrees. In a medium bowl add flour, xanthan gum, baking soda and salt. Whisk together until combined and set aside.

In a stand mixer, cream butter, brown sugar, sugar and vanilla on high speed until light and fluffy. Add eggs and mix. Stop mixer and scrape down sides. Add flour mixture one cup at a time until combined. Fold in oatmeal and flaked coconut using slowest mixer speed (or by hand).

Place drops of dough onto a parchment paper covered cookie sheet. Bake in preheated oven for 10-12 minutes. Allow cookies to cool for 3 minutes after removing from oven.

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Happy Baking!

Friday, December 19, 2008

Cheesy Crackers

I thought this recipe looked interesting. Since I was house bound today I decided to try it. I used the center out of my donut cutter and a small star cookie cutter from my grandfathers collection of cutters I inherited. Next time I make these I am going to use Parmesan cheese with rosemary seasoning.

Cheesy Crackers

3/4 c white rice flour
1/4 c tapioca starch or corn starch
3/4 t celtic salt
1/4 t xanthan gum
1/2 t paprika
1/2 t chili powder
4 T cold butter, cut into cubes
8 oz cheddar cheese, grated
1 egg

Preheat oven to 350. Mix flour, salt, xanthan gum, paprika, and chili powder, and cheese. If the dough holds together a little, dump into a bowl and knead with your hands until it holds together. If its too sticky, add a little flour, if too dry, add water a tablespoon at a time until it feels like it won't be all sticky when you roll it out. Once the dough is all kneaded, split it in half and wrap each piece in plastic wrap. Stick in the fridge for at least half an hour. Once it's chilled, roll out between two pieces of floured wax paper. Cut into squares or any shape you desire, and bake 15-20 minutes until browned and slightly crispy.

Surprise Package Cookies Go Gluten Free

I found this great gluten free blog the other day while hunting out new Christmas cookie recipes that were gluten free. It was called "It's Just Not Dinner Without Cat Hair" . So I decided to try it and it was fantastic. I recommend this recipe. The cookie part was wonderful - chocolate was the icing on the cake.

Surprise Package Cookies

½ cup butter
½ cup sugar
1/4 cup packed brown sugar
1 egg
½ tsp vanilla
1 tsp GF baking powder
1/3 tsp celtic salt
2/3 cup white rice flour
1/3 cup tapioca starch
¼ cup cornstarch
2 tbsp sweet rice flour
1 ¼ tsp xanthan gum
1 pkg Andes Candies (I used the Hershey's Limited Edition Mint Mini Bars and broke in 1/2)

In a mixing bowl, cream the butter and sugars together. Add the egg and beat well. Add the vanilla.In another bowl, sift together the flours, baking powder, salt, and xanthan gum. Slowly add the flour mixture to the butter mixture until completely incorporated.

Refrigerate the dough for at least 3 hours.

When you’re ready to bake, preheat the oven to 375 degrees. Shape a tablespoonful of dough around 22 candies, forming rectangular cookies.

Bake on parchment paper for 10 to 12 minutes or until the cookies just begin to turn golden brown. Cool on wire racks.When the cookies have cooled, melt the remaining Andes Candies and drizzle over the cookies.

Here is the finished product. This one had the white chocolate candy inside. YUM!

Feeling Blue? How about a Blueberry Muffin?

We are home from school today with the snow so I am baking Christmas Cookies. I wanted to make something that I could eat as well. So I pulled out a recipe I have for Blueberry Muffins made with Almond Meal. They turned out so good!! They are a blueish color because you dump the cooked juice in with the batter. This one is a keeper!

Blueberry Muffins

2 Cups Blueberries (frozen or fresh)
½ Cup water
2 ½ Cups Almond Flour
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
½ tsp pure vanilla extract
½ cup honey (I substituted Stevia - 1/4 C)
3 eggs

1. Heat the oven to 325 degrees. Line a muffin tin with large baking cups.

2. In a small saucepan, simmer the blueberries with the water until the berries release the juice and the mixture has thickened slightly. Let cool.

3. Combine the almond flour baking soda, salt and cinnamon in a bowl.

4. Combine the blueberries, vanilla, honey and eggs in another bowl.

5. Add the dry ingredients to the wet and mix well.

6. Evenly fill each baking cup with the batter.

7. Bake for 23 – 30 minutes.

Thursday, December 18, 2008

Pepperoni Sausage Thick Crust Pizza

Another Pizza Crust - Thicker

If you like a thicker crust then this is the one for you. This pizza is one of the pizzas I made the other day when I used my new pans from the case I ordered and then froze. This pizza is a sweet Italian Sausage and Pepperoni pizza. It has Muir Glen Organic Pizza Sauce on it. That is our favorite.

3/4 cup tapioca flour
1/2 cup white rice flour
1/3 cup garbanzo bean flour
1/3 cup sorghum flour
1 teaspoon xanthum gum
1 teaspoon fine sea salt
1/2 cup whole milk
2 1/4 teaspoons active dry yeast
2 teaspoons sugar
2 large egg whites, lightly beaten
3 tablespoons plus 1 teaspoon extra-virgin olive oil

Preheat the oven to 375 degrees
Place all the dry ingredients in the mixing bowl.
Mix in a mixer for 3-4 minutes until well blended.

Transfer dough to a sweet rice sprinkeled pan or olive oil greased (my personal preference) pan Oil hands with olive oil and press dough (which is sticky ) into the pan.

Bake crust only for 10-14 minutes

Add desired toppings and return to the oven to bake until the cheese is a golden brown. If you want to freeze it then do not back the second time just cover with Saran Wrap and place in the freezer.

Makes 2 - 10 in crusts or 1 12 inch thick crust

I think it looks pretty yummy.

Happy baking!

Tuesday, December 16, 2008

Italian Soup

It was a good day for making some comfort food. This is a soup that my family loves. Normally I add cannellini beans but not tonight. I am on a special diet that does not allow starch and sugar. So I adapted. I am not much for recipes. I throw things in my hand and then in the pot. A little of this and that. But I will try.

Italian Soup

1 lb Sweet Italian Sausage
1/2 head of cabbage (chopped)
1 medium onion (diced)
1 can of Glen Muir Organic Stewed Tomatoes with Basil
1 carton of Organic Swanson's Beef Broth
2 tsp Penzey's Italian Spices
2 tsp Penzey's Minced Garlic
1 tsp Celtic Salt
3 cups water

Simmer until the flavors "meld" together. Serve with shredded Italian cheese mixture or Parmesan cheese.

We will have a slice of Pamela's gluten free bread with this.

Here are the ingredients I used. My sausage was from my friends natural food store from a local farmer that raises his pigs hormone and antibiotic free.

It was such a busy day again. I did manage to bake 2 pizza crusts in my new foil pans and then assemble pizzas with sausage and pepperoni and one with ham and pepperoni. They are both in the freezer. My daughter has a pizza party at lunch time on Thursday so I will be baking one of them up for that. But at least I don't have to make it then.

Now to start my Christmas Cookie baking! I bought my supplies today.

Friday, December 12, 2008

Coconut Banana Bread

Coconut Banana Bread

1 cup Tropical Traditions organic coconut flour
1/4 cup shredded coconut
6 eggs
1 ripe banana (mashed)
2 Tbsp. virgin coconut oil
1/2 cup coconut milk
3 Tbsp. honey ( I used 3 TBS Stevia powder)
1 tsp. aluminum free baking powder
1/2 tsp. vanilla
1/2 tsp. amaretto extract
1/2 tsp. celtic sea salt

Pre-heat oven at 350 F degrees. Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add milk, honey, coconut oil, amaretto, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder, mashed bananas and coconut flakes. Blend well. Grease a loaf pan with coconut oil and fill with batter.Bake at 350 degrees F for 30 minutes.

This recipe made the most beautiful banana bread loaf. It is so spongy - almost like a pound cake and it tastes amazing.

By the way Tropical Traditions has a Buy One Get One free on the coconut flour until 12/18/08.
To your health - naturally!

Thursday, December 11, 2008

Gluten Free Herbed Pizza Crust - Wild Oats

This is my ultimate pizza crust. I love this. I temporarily lost the recipe but just recently got it back. It was listed on the Wild Oats website about 4 years ago when I first went gluten free and now that Whole Foods Market and Wild Oats merged the recipes are disappearing. I wrote to Whole Foods and the nice woman in customer service found it for me. I am so happy!

Gluten-Free Herbed Pizza Crust

This quick and easy crust will satisfy cravings for thin and crispy pizza.

Double the recipe, form into eight individual pizzas, par bake for 10 minutes, wrap and freeze for future use.
Prep Time: 15 minutes,
Cook Time: 25 minutes
Makes: One large pizza or 4 individual pizzas

1 envelope instant dry yeast
3/4 c. Organic Milk, warm (about 110°F)
1/2 tsp. raw honey
1 2/3 c. brown rice flour
1/2 c. tapioca flour
1 Tbsp. cornstarch
1 Tbsp. xanthan gum
1/2 tsp. sea salt
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. garlic
1/4 c. extra virgin olive oil
1 tsp. Braggs apple cider vinegar

Preheat oven to 425°F. Dissolve yeast in a small bowl with milk and honey. Set aside. Sift together brown rice flour, tapioca flour, cornstarch, xanthan gum, sea salt and herbs. Whisk olive oil and vinegar together. Add to dry mixture. Mix. Add milk and yeast. Mix well. The dough should be soft and pliable. Turn onto a floured work surface (use rice flour) and knead gently for about a minute. Roll or pat dough into a 12-inch round, place on a pizza stone or lightly oiled pan. Crimp edges to hold in toppings. Bake for 10 minutes. Remove from oven, add toppings and bake 15-20 longer, or until the crust is lightly browned.

This is what the bottom of the crust looks like after baking.

This is how thick the crust is.

Enjoy!! Tomorrow I will bake it with the toppings I placed on top. It's pizza day at my kids school again.

Tonight I ordered some aluminum pizza pans (12") from plus I used BTCORD1 for my promo code to get $5 off. So the total shipped to me for 36 pans was $32. I will now have a way to make crusts in advance and even full pizza's and freeze them. ALDI'S has 2 gallon zipper bags that I believe will work for these pans. I need to make my pizza Friday's less stressful and also have the pizza's on hand for those nights when we would have ordered a pizza to be delivered.

To your health!


Wednesday, December 10, 2008

Coconut Muffins

Coconut Muffins

I am doing a special diet at the moment and I was craving a sweet muffin but still cannot have grains and sugars.. So I dug this up from my new coconut flour book. It turned out pretty well. I used my bun pan to make these so they are shallow but you are supposed to use a muffin pan.

Preheat the oven to 400 degrees.

3 Organic Eggs
2 Tbs Melted Butter or Coconut Oil
1/3 Cup Sucanat / Sugar or I used Stevia to taste
1/4 tsp Sea Salt
1/2 tsp Coconut Extract (I didn't have this so I used Almond Extract)
1/4 Cup Sifted Coconut Flour (I used
Tropical Traditions )
1/4 tsp Baking Powder
1 Tbs Flaked Coconut

Blend together eggs, butter, sugar, salt and coconut extract. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups. Sprinkle with grated coconut on top. 400 degrees F for 15 mins. Makes 6 muffins.

Almond Cheese Bread

Almond Cheese "Bread"

This is a recipe that is from the specific carbohydrate diet. It is low carb and grain free. I love this! I haven't made them in a while. I could have put it in a bread pan but I decided to use my little bowls so that I could put the lids on and store them in the refrigerator.

Preheat oven to 325:

3 cups almond flour

leavening is:
1/2tsp. salt
1/2 tsp. baking soda

Add your own spices - I use Italian, Rosemary, Basil, Thyme, Cilantro, Cumin - whatever the taste I am going for.

1/2 tsp salt
1 tsp dried basil
1 tsp. dried thyme
1/2 tsp cilantro dried
2-3 pressed garlic cloves or minced

1/2 cup freshly grated raw Parmesan cheese (or other hard cheese like cheddar)
3 eggs
1 cup yogurt

Line baking sheet with parchment paper or oil well with coconut oil. You can place dollops of dough on a cookie sheet to make biscuits.

Bake about 15-20 minutes, they are done when they spring back in middle: do not judge how don it is by color: do not overcook!

Here is what the dough looks like. I get my almond meal from
Country Life Natural Foods. They will ship via UPS to anywhere. Look under the "Nuts" section to find the ground almond meal. It is $18 for 5 lbs.

Saturday, December 6, 2008

I HAVE BUNS ..... Hamburger Buns that is......

Gluten Free Pantry Favorite Sandwich Bread - makes Hamburger Buns

I am so excited. This is one of the last items on my list to figure out how to make. We loved the GF Pantry Favorite Sandwich Bread mix for bread so I decided to try it on making hamburger buns. The issue was how to make them round and the right size. So I scoured the internet looking for an option and then I came upon English Muffin rings. BINGO!

I ordered 8 rings and made one bread recipe's worth of dough. I greased my cookie sheet and the inside of the rings with coconut oil and filled them 1/2 way with dough. I then let them rise for about 30 mins until they reached about the top of the rings. Then popped them in the oven for 25 mins at 375 degrees.

These are the rings that I purchased. You can get 4
muffin rings for $3.99 per set from the Kitchen Store plus shipping.

Here are my beautiful hamburger buns.

Here is a side view. You would swear these were gluten buns!

I had a little dough left over so I decided to make some mini muffins with them so that we have some small biscuits when we eat soup this week. They turned out great. I baked them at 375 as well but only for 15-20 mins.

Bring on the comfort food. To your health Naturally (and gluten free) :o)

More Baking - Pumpkin Tea Bread

I treated myself to a new bread making book. Bread making was something I was very *scared* of but now that I have to get gluten free products it is something I have enjoyed. I heard over and over from my gluten free friends that this was the one to buy.

I decided yesterday to make some pumpkin bread. I looked through the book and decided to try the Pumpkin Tea Bread. This was WONDERFUL!

It made two loaves. I made one (left) without raisins and the other with. Make sure that if you add raisins you soak them in hot water until soft or they will pull the moisture out of your bread.


Four Flour Bean Mixture 2 Cups
Xanthan Gum 1/2 tsp (rounded)
Baking Powder 3 teaspoons
Baking Soda 1 teaspoon
Pumpkin Pie Spice 2 teaspoons
Dried Orange Peel 1 teaspoon
Salt 1/2 teaspoon
Butter 1 stick
Cream Cheese 3 ounces
Cane Sugar 1 Cup
Brown Sugar 1/2 Cup
Eggs 2
Pumpkin (canned) 1 Cup
Orange Juice 1/2 Cup (scant)
Chopped Pecans (optional) 3/4 Cup

Preheat oven to 375. Grease two loaf pans and line the bottom of each with a piece of parchment paper. Grease the paper and dust with rice flour.

In a medium bowl, whisk together the flour mix, xanthun gum, baking powder, baking soda, pumpkin pie spice, orange peel and salt. Set aside.

In the bowl of your mixer, cream the butter, cream cheese, and both sugars until smooth. Add the eggs, one at a time, beating well after each addition. Add the pumkin and orange juice. Mix well. With a spoon stir in the dry ingredients until just mixed and then fold in the nuts.

Spoon the batter into prepared pans and bake about 1 hour (mine needed 45 mins) or until toothpick comes out clean. Cool the loaves in pans for 10 mins before removing. Allow to cool completely before cutting.

Four flour Bean Mix (makes 9 cups - I cut in 1/2 and put the rest in a baggie in the freezer)
2 cups garfava bean flour
1 cup sorghum flour
3 cups cornstarch
3 cups tapioca flour

Chebe Pizza Crust

I decided to try a new product for my kids pizza day at school. I needed something easy so I didn't have the marathon session I had the last time I decided to make pizza for them. This was wonderful!! It made up very quickly and easily. The dough smelled divine too with all the italian herbs built right in. The crust came out a little chewy which is fine because it held together well after being cooked. (side note for my local friends - Harvest Health has this on sale for $2.49 this month) My kids both liked it so it is now a new mainstay in my cupboard.

I made the dough and then covered my hands in olive oil and needed it until well mixed. I rolled it out on my counter top with a rolling pin and then placed it on a pan that was lightly covered in olive oil (I don't think they tell you to do any oil but I wanted to). I baked it for 10 mins and then flipped it over in the pan so that the other side got "exposed" to the oil. I covered it with Muir Glen Organic Pizza sauce, diced ham and an Italian cheese mixture.

(Above) is a picture of the crust after being baked for 10 mins and flipped over.

Above is the picture of the pizza assembled. I never got a picture of it done because I was running behind and had to quickly pack it up and run to my kids school for lunch time.