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.

Vegan Gluten Free Zucchini Brownies

Gluten Free Zucchini Brownies Some of you out there are saying, “You took out the gluten and you took out animal products – what’s left?” Trust me; these are really good. They don’t quite have that chewy texture of brownies, but the taste is awesome. I’m writing a health book for homeschoolers. It’s a book for 4th through 9th graders, with age appropriate activities in each chapter. It’s meant to be used as a cross-age lesson book. I’m writing it out of necessity, because I love to teach my kids together as much as possible. Okay, yes it saves time, but really I just enjoy having the kids working together as much as they can. They are competitive, so they work better when they’re all together. Anyway, at the end of each chapter, I have one or two recipes that go with the lesson for the week. They’re not all gluten free recipes, but I do add ways to make them gluten free. This is a recipe I came up with for the Fruits and Vegetables chapter. I really love these brownies. They’re fairly low in fat, very tasty and they have a pretty nice texture as well. It’s more of a cake-like texture, but they’re so flavorful, you can forgive the fact that they aren’t like ‘regular’ brownies. AND, I snuck in some veggies into the recipe. My kids made them today and reluctantly tried them and now half of the pan is gone. I hope your family loves them this much.
Gluten Free Zucchini Brownies

Ingredients:
1 Cup Brown Rice Flour
½ Cup Sorghum Flour
½ Cup White Rice Flour
1 Teaspoon Xanthan Gum
1 Teaspoon Salt
¼ Teaspoon Baking Soda
½ Cup Cocoa
1 Teaspoon Almond Extract
¼ Cup Canola Oil
¼ Cup Unsweetened Applesauce
1 ¼ Cup Maple Syrup
2 Cups Grated Zucchini

Directions:
Preheat oven to 350º. Prepare a 8×8 baking pan by spraying it with cooking spray. Whisk together the dry ingredients. Add vanilla, oil, and maple syrup and mix well. Stir in the zucchini. Pour into prepared pan and bake for 35-40 minutes, until a toothpick inserted comes out clean. Cool before cutting. Makes 24 brownies

Gluten Free Sonja Henies

Sonja HeniesI’ve heard somewhere that these were the figure skater Sonja Henie’s favorite cookies and that’s why they’re called ‘sonja henies,’ but I don’t know that for sure. I do know that they’re my family’s favorite cookies. These gluten free versions are just as good as the original version, but I like them even more than the original. They have that nutty flavor from the coconut flour and it contrasts nicely with the jelly filling. Enjoy!

Ingredients:
2 Sticks Butter, softened (can use half dairy free butter substitute and half butter flavored shortening instead)
½ C. Light Brown Sugar, firmly packed
2 Large Egg Yolks
1 t. Vanilla Extract
½ C. Sorghum Flour
½ C. Oat Flour
½ C. Brown Rice Flour
¼ C. Millet Flour
¼ C. Coconut Flour
¾ t. Xanthan Gum
For Finishing:
2 Large Egg Whites
1 C. Finely Ground Toasted Pecans
½ C. Strawberry Jelly

Directions:
Cream together butter and sugar until light and fluffy. Beat in egg yolks and vanilla and continue beating until smooth. Beat in flour. Scrape dough into a large ziplock bag and flatten into ½ inch thick. Seal and refrigerate for about 1 hour.
Preheat oven to 350º. Line cookie sheets with parchment paper.
When chilled, scoop dough with a small scoop. Roll into a ball. Beat the egg whites with a little water. In a separate bowl, place the ground pecans. Dip each cookie into the egg white and roll in pecans. Place on cookie sheet about 1” apart. Using the end of a wooden spoon, make a little well in each cookie (about ½ of the depth of the cookie). Fill each dimple with jelly.
Bake for 15-20 minutes until cookies are firm and slightly firm. Cool on racks. If jelly has boiled out of any cookies, heat up some jelly and refill the cookies.

More Bacon, Please: Bacon Wrapped Chicken Breasts – It’s What’s For Dinner

Bacon Wrapped Chicken BreastsReally, I’m not a total bacon nut. Yes, it probably does make most things taste better, but, really, I don’t sprinkle bacon on everything we eat. My family, on the other hand, probably would if I would let them. I guess there’s a show called United States of Bacon (or something like that) that my husband and kids were watching and they saw bacon wrapped chicken thighs and were kind of gaga over them, so here’s my stab at the recipe. Okay, so I only had boneless breasts, so I used those instead of chicken thighs, and I made up a stuffing that I use as my regular go-to stuffing for stuffed mushrooms. I found a gluten free brand of barbeque sauce, so I didn’t need to make my own: Dinosaur BBQ Sauce is gluten free (there are some others, but Dinosaur was the most affordable and the only name brand one there), and I used the honey garlic sauce because I thought it would compliment the sausage stuffing well. This turned out really good. It’s more like a Saturday night recipe, though, because it is a little time consuming. Wrapping the breasts in bacon isn’t the easiest thing to do and it takes a little patience. In terms of cooking, it really is an overall easy recipe. It just takes a little bit of time. I served them with smashed yukon gold potatoes and it was a nice mid-week meal. Hope you give it a try. Enjoy!

Ingredients:
6 Boneless, Skinless Chicken Breasts, pounded thin
1 Tbsp. Olive Oil
1 lb. Italian Sausage, casings removed
½ lb. Mushrooms, chopped
1 Shallot, chopped finely
½ Cup Gluten Free Bread Crumbs
½ Cup Chicken Broth (gluten free)
6 Tbsp. Shredded Dairy Free Cheddar Cheese
18 Slices Thinly Sliced Bacon
¾ Cup Barbeque Sauce (gluten free)

Directions:
In a large sauté pan, heat the olive oil and add the sausage. Break up sausage while cooking. When almost done, add the shallot and cook until translucent. Add in mushrooms and cook for about 5-10 minutes, until mushrooms are thoroughly cooked. Remove from heat. Add in the bread crumbs and chicken broth and stir to combine.
Preheat the oven to 375º.
To stuff the breasts: lay out each breast. Place about 1/3 cup of the stuffing over the breast. Top with 1 tablespoon of cheese. Roll up the breast and wrap with 3 pieces of bacon. Brush with barbeque sauce. Bake in oven for about 45 minutes. Baste again with barbeque sauce about half way through the cooking time. Turn the oven to broil and broil for about 3-5 minutes, until top is slightly caramelized. Let cool for about 5 minutes before serving. Makes 6 servings (very generous servings: we each only ate about ½ of a breast).

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

Gluten Free Apple Oat Muffins

Apple Oat MuffinsThis is a recipe I’m putting into a health book that I’m writing for homeschoolers. We made these today to test the recipe out. This is really tasty, low fat, and a nice snack. My whole family likes them. Enjoy!

Ingredients:
1 Cup Old Fashioned Oats
1 Cup Skim Milk
½ Cup Brown Rice Flour *
½ Cup Sorghum Flour *
1 Teaspoon Xanthan Gum *
½ Cup Brown Sugar
½ Cup Unsweetened Applesauce
2 Egg Whites
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Sugar

Directions:
Soak the oats in milk for 1 hour. Preheat oven to 400º. Spray muffin pan with cooking spray. Combine the oat mixture with applesauce, egg whites, and mix until thoroughly combined, about 1 minute. In a separate bowl, combine all the dry ingredients. Add to wet ingredients and stir until just combined. Spoon muffin mix into muffin pan. Combine sugar and cinnamon and top each muffin. Bake 20-25 minutes until a toothpick inserted comes out clean. Remove from pan and cool. Makes 12 servings.