Gluten Free Amaranth Oatmeal Bread

Gluten Free Amaranth Oatmeal BreadThis is a re-post from my Eating to Live blog:
Okay, I still like bread, even though it’s gluten free. And, bread isn’t exactly ‘allowed’ on the Fuhrman diet, but it does allow a starch serving a day, so today I really wanted bread. And, if I’m going to eat bread, I may as well make it semi-healthy bread. This is not a vegan bread. I’m still working on a gluten free bread that will still taste like bread if I don’t use eggs. Yes, I know that flax seeds can be soaked and used as an egg substitute, but it still gives a very heavy texture to bread. So, I’m working on the egg replacement thing. This is a really tasty bread. I love teff flour – it’s like a really nice wheat flour in terms of taste. The amaranth is a new grain to me, something else I’m experimenting with. It’s a high protein ‘grain’. I believe it’s actually a relative of spinach and chard. You don’t have to toast it to use it in the bread, but it has a nutty flavor if you do toast it. It’s easy to toast: you just put the amaranth in a deep saucepan and toast on medium high heat for 5-10 minutes, until the amaranth smells aromatic and starts to pop open. Just stir it around or shake the pan a bit so it doesn’t burn. This is now my new favorite bread. Give it a try. I hope you like it.

Gluten Free Amaranth Oatmeal Bread

Ingredients:

1 ½ C. Warm Water
2 T. Honey
⅔ C. Dry Milk
1 t. Salt
3 T. Olive Oil
1 t. Vinegar
1 T. Yeast
3 Eggs
½ C. Oat Flour
½ C. Brown Rice Flour
½ C. Teff Flour
½ C. Garbanzo Flour
¼ C. Millet Flour
¼ C. Almond Flour
½ Cup Whole Oats
¼ Cup Amaranth
1 T. Arrowroot Starch
1 T. Tapioca Starch
1 ½ t. Xanthan Gum

Directions:

Thoroughly grease a large loaf pan, making sure to grease the top lip of the pan as well. In a large mixing bowl, combine warm water, honey dry milk, salt, oil, vinegar, eggs, and yeast. Let the yeast proof for about 5 minutes, until bubbly. In a deep saucepan, toast the amaranth on medium high heat until fragrant, about 10 minutes. Shake the pan to move it so it won’t burn. Combine the amaranth and the remaining ingredients into a medium sized mixing bowl and mix well. Put the dry ingredients into the yeast mixture and mix thoroughly for about 3 minutes. The dough should be the texture of a loose cookie dough.

Transfer mixture to a greased bread pan and smooth out with wet fingers. Baking hint: gluten free flours don’t spread the way wheat flour does, so whatever shape you want your loaf to be, make sure you shape it that way. Cover with greased plastic wrap and let rise until double, about one hour. While bread is rising, preheat oven to 375º. Bake in preheated oven for about 50 minutes. Let cool before slicing.

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Another Health Book Recipe – Gluten Free Mozzarella Sticks

Oven Fried CheesesticksSo I’m in this mode of trying to get the health book done by the end of June and then I’ll be able to get it published. This is another recipe from the book. Actually, this is the gluten free option of the recipe. The original recipe calls for panko bread crumbs and the gluten free option uses bread crumbs made from gluten free bread. My kids loved this recipe. Hope you do to.

Oven Fried Cheese Sticks
Ingredients:

8 Light String Cheese Sticks, cut in half
2 Tablespoon Rice Flour
6 Slices White Gluten Free Bread, cut into chunks
½ Cup Egg Substitute
3 Tablespoon Italian Seasoning

Directions:
Partially freeze mozzarella sticks, for about 15-20 minutes in the freezer. Preheat the oven to 400º. To make the gluten free bread crumbs, put the gluten free bread into a food processor and process until crumbs. Place on a baking sheet and bake in oven until slightly brown and dried, about 5 minutes, and let cool. Spray a baking sheet with nonstick cooking spray. Pour the flour into a small plate and season with a pinch of salt and pepper. Roll each cheese stick in the flour. Place breadcrumbs and Italian seasoning into a zipper top bag. Pour the egg substitute into a shallow dish. Dip each cheese stick in the egg substitute and then transfer to the breadcrumbs and shake to coat. Coat all the cheese sticks this way. Dip coated cheese stick a second time in the egg and coat again with the bread crumbs. Spritz each cheese stick with cooking spray. Bake in preheated oven 5-6 minutes, until cheese is bubbly. Serve with your favorite marinara sauce. Makes 8, 2 stick, servings.

Gluten Free Poundcake

Pound Cake 2I love my family. I pray every day that the Lord will show me how to be a blessing to them. That can mean anything from playing a game with one of the kids when he’s down or going for a walk or just laughing at their corney jokes. On days like Valentine’s day, it usually means making them a nice dinner and trying to make something that each of them likes. Usually chocolate is the dessert of choice for Valentine’s day, but today I went for gluten free poundcake. Well, first of all, I was making a big dinner and we had to eat early so we could go to our nursing home ministry, so making two separate desserts (gluten free and non gluten free) was not in the plans, not even possible. My son Luke doesn’t like chocolate, so I came up with poundcake and strawberries. Strawberries are a winning choice in our family on any given day. This cake turned out to be a winner too. It has that nice, cakey-dense-but-not-too-dry texture. Just a little sweetness, but not too sweet. I hope you like it. As a side note, you can make this in a loaf pan instead of in individual Bundt pans and it will be just as good. I put the directions at the bottom of the recipe. Enjoy!

Ingredients:
1 Cup Butter, room temperature (I used a vegan butter substitute)
1 Cup Sugar
4 Large Eggs
1 Tsp. Vanilla
½ Cup Soymilk
1 Cup Sweet Sorghum Flour
⅓ Cup Coconut Flour
⅓ Cup White Rice Flour
¼ Cup Brown Rice Flour
2 Tbsp. Arrowroot Starch
1 ½ Tsp. Xanthan Gum

Directions:
Preheat oven to 350º. Grease 6 mini Bundt pans.
In a large mixing bowl, cream the butter until light and fluffy. Slowly add the sugar into the butter while mixing, scraping the bowl while mixing. Add in the eggs, one at a time while beating. Add vanilla and soymilk and beat until thoroughly combined. In a small mixing bowl, combine the remaining ingredients. Slowly add dry ingredients to the butter mixture. Mix until well combined. Scoop a generous ½ cup of mixture into each Bundt pan. With wet fingers, smooth batter. Bake in preheated oven for about 30 minutes, until golden brown and a toothpick inserted comes out clean.
(*Option: you can bake this in a loaf pan. Grease a loaf pan and pour mixture into the loaf pan. Bake for about 55-65 minutes at 325º, until golden brown and a toothpick inserted comes out clean)
Cool on baking rack. Serves 6.

Gluten Free Almond Pancakes

Almond PancakesWe’re all morning people in our house, so breakfast is a big deal. Of course, there’s always the standard eggs, and of course bacon. Once in a while I like a good pancake or waffle too. So, I’ve been experimenting with pancake recipes. This one turned out to be post worthy. It turns out to be a very delicate pancake, but very fluffy. They’re sweet enough to eat without any syrup, but not too sweet – just cut back on the agave syrup if you like a more savory pancake, or if you want to have them with fried chicken or something like that. They tasted good left over, cold, as a snack. Even the non-gluten free fam liked them. Enjoy!

Ingredients:
¾ Cup Almond Meal
½ Cup Brown Rice Flour
½ Cup Coconut Flour
3 Tsp. Baking Powder
1 Tsp. Baking Soda
¼ Tsp. Xanthan Gum
¼ Tsp. Salt
3 Large Eggs
1 ¾ Cup Vanilla Almond Milk
3 Tbsp. Coconut Oil
3 Tbsp. Agave Syrup


Directions:

In a medium sized mixing bowl, combine all of the dry ingredients. In a separate mixing bowl, combine the eggs, almond milk, coconut oil, and agave syrup. Mix well. Add wet ingredients to dry ingredients and mix thoroughly. Preheat a skillet on medium high and spray with cooking spray. Using 1/3 Cup measuring cup, drop batter onto hot skillet. Cook until golden brown on each side. Flip carefully and cook until golden brown on the other side. Note: these are delicate pancakes, so make sure you slide the spatula under them carefully, or they will break. Makes about 12 pancakes.

Confessions of a Meat Eater – Gluten Free Multigrain Buns

Multigrain BunA long time ago, in a galaxy far, far away, I was a vegetarian. No, that’s not my confession. I wasn’t one of those, ‘don’t wear leather because it came from a dead cow’ type of vegetarians. I mean, I grew up on a farm. We actually killed animals to eat. It’s all the circle of life. I just did it for the health of it. I felt good. I was exercising 6 days a week and when I wasn’t exercising, I was involved in mountain biking or rock climbing, or softball, or beach volleyball (even though I’m only 5’3″: I had a good vertical leap). I was always active and eating vegetarian just made me feel like I was functioning better. Then I met my husband, Mr. Meat and Potatoes, and I started eating meat again, slowly at first and then practically every meal had meat in it. No, that’s not my confession either. Lately, I’ve been slowly going back to eating vegetarian again. Here’s the confession: I like meat. Man, there’s no tofu burger that gives me as much satisfaction as biting into a medium rare burger and the juice soaking into the bun and mixing with that yeasty, bready goodness. So, my quest was to come up with a good bun for a burger. Here’s my other confession: I’m starting to like health more than I like biting into a burger. So, I came up with a good gluten free burger bun, but I had a chicken burger on. Still tasty. It’s a little tricky to make, but you could probably skip the foil rings and just shape them into rolls and let them raise. It’s worth the effort, though. Enjoy!

Ingredients:
1 ¼ Cups Brown Rice Flour
1 Cup White Rice Flour
½ Cup Potato Starch
⅓ Cup Coconut Flour
1 tbsp. Ground Flax Seed
1 tbsp. Xanthan Gum
2 Cups Coconut Milk
1 tbsp. Turbinado Sugar
1 tsp. Salt
2 Eggs
1 tbsp. Coconut Oil
1 tbsp. Active Dry Yeast
Cornmeal for dusting

Directions:
Cut 8 pieces of aluminum foil, 12” wide by 3” high. Fold each piece in half, so they measure 1 ½ inches x 12 inches. Fold each strip of foil into a circle, overlapping about ½ inch and tape securely. Spray a large cookie sheet with cooking spray and set the foil circles on the cookie sheet. Spray the inside of each foil ring.
Heat the milk in a microwave about 1 minute, until warm. Stir in sugar, salt, eggs, coconut oil, and yeast. Let stand for about 5 minutes until the yeast is fluffy. Meanwhile, in a large mixing bowl, combine the brown rice flour, white rice flour, potato starch, coconut flour, flax seed, and xanthan gum. Mix thoroughly on medium speed, about 2 minutes.
With wet hands, divide the dough into 8 equal pieces. Sprinkle a pinch of cornmeal in the bottom of each of the foil rings. Put the divided dough into each of the rings and smooth out with wet hands. Multigrain Buns RaisingSprinkle the top of each lightly with cornmeal. Let rise for about 45 minutes until doubled in size. Be careful not to let them raise too much or they will fall when baked.
Preheat oven to 375º. Bake until the muffins in preheated oven until golden brown and firm to the touch, about 35-40 minutes until slightly browned and firm to the touch. Cool completely on baking rack and then store at room temperature for up to 3 days, or freeze for up to 3 months. Makes 8 buns.
Multigrain Buns

Gluten Free Multigrain Sandwich Bread

Gluten Free Sandwich Bread Saturday’s my bread making day. Well, really I look for any excuse to make bread, but Saturday is my experimentation day and it’s my ‘oh, no, we’re out of bread’ day. This is a really good bread. This bread is a result of a lot of fooling around with different flour combinations and moisture combinations. It was so worth the effort. The texture is amazing: chewy yet fluffy, a little bite to the crust. It really has all the qualities of a good homemade bread. If you don’t have teff flour, find it. I know they sell it on amazon, but I’m not sure if that’s the best price for it. There’s only one store in our area that sells teff flour, and it’s a little expensive, but it’s worth the cost. It adds a nice wheaty sort of gluteny texture to the bread. Teff has a nice, mild taste as well. I found Bob’s Red Mill Teff in our store and they sell it in bulk as well. Hope you try it out sometime. (I was baking with my trusty companion this morning, so I have to give him a spot in my blog this morning.)Shadow Enjoy!

Ingredients:
1 ½ C. Warm Water
2 T. Honey
⅔ C. Dry Milk
1 t. Salt
3 T. Olive Oil
1 t. Vinegar
1 T. Yeast
3 Eggs
½ C. Oat Flour
½ C. Brown Rice Flour
½ C. Teff Flour
½ C. Sweet Sorghum Flour
¼ C. Garbanzo Bean Flour
¼ C. Coconut Flour
2 T. Flax Seed Meal
1 T. Potato Starch
1 T. Tapioca Starch
1 ½ t. Xanthan Gum

Directions:
Thoroughly grease a large loaf pan, making sure to grease the top lip of the pan as well. In a large mixing bowl, combine warm water, honey dry milk, salt, oil, vinegar, eggs, and yeast. Let the yeast proof for about 5 minutes, until bubbly. Meanwhile, combine remaining ingredients into a medium sized mixing bowl and mix well. Put the dry ingredients into the yeast mixture and mix thoroughly for about 2 minutes. The dough should be the texture of a loose cookie dough:Bread Dough
Transfer mixture to a greased bread pan and smooth out with wet fingers. Dough in Pan Baking hint: gluten free flours don’t spread the way wheat flour does, so whatever shape you want your loaf to be, make sure you shape it that way. Cover with greased plastic wrap and let rise until double, about one hour. While bread is rising, preheat oven to 375º. Bake in preheated oven for about 45 minutes. Let cool before slicing.

Spelt All Wrong

speltargghhh….Well, I keep learning as I go. Today I found out that spelt has gluten in it. I was reading Tony Horton’s book (not necessarily my go-to guy on gluten free issues) and he listed all of the things that contain gluten (the major things, anyway). There weren’t really any surprises on the list except for spelt. I read once that spelt was gluten free. I even went to a restaraunt once that served gluten free pizza with a spelt crust. I guess the gastric distress I had that night should have clued me in that it was something I ate was wrong. Well, I did what any good person would do and googled it. There is a lot of differing opinions about spelt, so I went the celiac awareness website and yes, folks, spelt has gluten. It’s like the ugly cousin of wheat. Oh, well, just add that to the long list of things I’m no longer eating.

Gluten Free Breakfast Casserole

Breakfast Casserole 2“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.

I love breakfast. I always have. I love getting up early in the morning and seeing the sun rise and birds wake up. When I lived in Philly, I loved walking the streets early in the morning and seeing the city come awake, the bakeries baking, deliveries being made. Now I love the morning because I get up and do my devotions before everyone else is awake. It’s a wonderful time of solitude, of getting direction for the day. My favorite meal is breakfast. Our family almost always eats breakfast together. It seems that if we can just start the day together, we’ve started off on the right foot. A couple of years ago, we started having a breakfast in our Sunday school class once a month. Breakfast casserole has been a main staple of the breakfast since we started. It’s easy to throw together the night before and just pop in the oven before breakfast, with little work that morning. Since I’ve gone gluten free, I haven’t been eating the casserole. I decided to try this gluten free casserole for this morning’s breakfast (I also made some gluten free biscuits to go with the sausage gravy – but I used the gluten free Bisquick and mixed in a little bit of sausage to the mix. They turned out pretty good too.) This was a very tasty casserole. It tastes just like the regular one, but it’s a lot more filling. I hope you give it a try some time. It will impress the pickiest eater.

Ingredients:
14 Slices Gluten Free White Bread, cubed
12 oz. Cubed Ham
6 oz. Swiss Cheese, shredded
1 ½ Cups Shredded Cheddar Cheese
3 Cups Milk
4 Eggs
¼ Tsp. Dry Mustard
¼ Tsp. Onion Powder
¼ Tsp. Salt
Pinch Freshly Grated Nutmeg
4 Cups Gluten Free Corn Chex
4 Tbsp. Melted Butter, slightly cooled

Directions:
Preheat oven to 350º. Place bread cubes on cookie sheet and toast until lightly browned, about 15 minutes. Spray a 9×13 pan with cooking spray (I like to use a glass dish for this so it can bake without burning). Layer half of the bread on the bottom of the prepared baking pan. Top with ham and cheeses. Top with remaining bread cubes. In a medium mixing bowl, mix thoroughly milk, eggs, mustard, onion powder, salt and nutmeg. Pour over the top of the casserole. Let casserole sit overnight in refrigerator. When ready to bake, add the Corn Chex to a zip top bag and crush slightly (don’t pulverize them). Add butter and salt and mix thoroughly. Sprinkle Chex mixture over the top of the casserole. Bake at 350º for about 45 minutes, until top is slightly golden brown and casserole is bubbly. Let the casserole sit for 15 minutes before slicing and serving. Makes about 12 servings.

Gluten Free Banana Muffins

Banana Muffin

I made a mistake making these muffins, but they still turned out really good. I like the texture. It’s a lot different from a typical banana muffin. You could make them the way I wrote the recipe and they’ll be like regular banana muffins, or make the same mistake I made and have something a little different (I wrote the mistake into the recipe). Enjoy!

Ingredients:
⅓ Cup Butter, softened
⅔ Cup Sugar
2 Large Eggs
3 Medium Sized Bananas
2 Tbsp. Soy Milk
½ Cup Brown Rice Flour
½ Cup Sorghum Flour
½ Cup Coconut Flour
¼ Cup Millet Flour
½ Tsp. Xanthan Gum*

Directions:
Preheat oven to 375º (350º convection bake). Spray a muffin pan with cooking spray. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in eggs, bananas, and milk. Mix thoroughly. In a small mixing bowl, combine flours and xanthan gum.

*Here’s where I made a mistake: I forgot to add in the xanthan gum. Surprisingly, the muffins still rose and looked like real muffins. They were a little bit dryer than real muffins though, but the texture was really nice. You can omit the xanthan gum or you can substitute about 2 tablespoons of flax meal instead. Play around with it. You can also add in chocolate chips or nuts.

Add the flours to the butter mixture and mix well for about 1 minute, until thoroughly combined. Using an ice cream scoop, scoop a heaping scoop of batter into the prepared muffin tin. This will make about 10 muffins. Bake in preheated oven for about 22 minutes, on the middle shelf, until golden brown. Remove from oven and allow to cool on cooling rack.

I Can Finally Have a Reuben

Reuben 1We like reubens. The first time I made reubens for the family, I did the total Barefoot Contessa thing and made my own marbled rye bread and roasted the corned beef. Alas, the days of homemade rye bread are gone. But, hallelujah, I finally came up with an awesome tasting pseudo-rye bread recipe. Of course, rye flour isn’t gluten free, so I used a mixture of millet flour, spelt flour, and brown rice flour which comes very close to the taste of rye. This bread has that slightly dense texture of a good rye bread and adding in the toasted caraway seeds really draws you in to thinking you’re having the real thing. Oh, well, I’m not supposed to have dairy, but there’s just not a good substitute for swiss cheese, but I’ll just have to deal with that another time. Swiss cheese or not, I hope you enjoy this recipe! It makes for a great reuben.

Ingredients:
2 C. Plain Soy Milk
2 Tbsp. Olive Oil
2 ½ tsp. Salt
¼ C. Brown Sugar
2 Large Eggs
2 T. Yeast
2 C. Brown Rice Flour
1 C. Coconut Flour
1 C. Garbanzo Bean Flour
1 C. Millet Flour
1 ¾ tsp. Xanthan Gum
2 T. Caraway Seed, toasted

Directions:
Spray a large loaf pan with cooking spray and set aside. Heat the soy milk in microwave oven for about 1 ½ minutes until slightly warmer than room temperature. In large mixing bowl, mix together warm soy milk, olive oil, salt, brown sugar, and eggs. Mix well. Mix in yeast and let yeast bloom for about 5 minutes until yeast looks fluffy. In a medium sized mixing bowl, mix together the remaining ingredients. Add flour mixture to yeast mixture and beat well for about a minute until ingredients are thoroughly mixed. Scape the dough into the prepared loaf pan. Wet fingers and smooth dough into a loaf shape. Cover with plastic wrap sprayed with cooking spray. Let the dough rise for about 45 minutes, until dough is up and over the top of the pan.
Preheat oven to 375º (or 350º convection bake). Bake bread on middle shelf for about 50 minutes. Do not under-bake or bread will fall flat. Bread is done when top is golden brown and sounds slightly hollow when thumped. Remove from oven and cool on a cooling rack before cutting. Brush top with butter, if desired. Makes one loaf.
Rye Bread 2