Soft Gluten Free Bread – Blog Post #27

Last week, I mentioned that I have xanthan gum in my gluten free pantry.  I use the xanthan gum to make this bread.

It is soft and delicious.

 

Soft Gluten Free Breads

Soft Gluten Free Bread

  • Difficulty: medium
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Ingredients

– 1 & ½ c. water or milk

– 3 to 4 Tbsp. honey or sugar (I use honey.)

– 2 ½ tsp. Dry active yeast

 

– 3 c. gluten free flour mix

– 1 & ½ tsp. Xanthan gum

– 4 tsp. Baking powder

– 1 tsp. Salt

– optional:  Mix in your desired sweet or savory flavors (cinnamon or garlic powder)

 

– 2 tsp. Apple cider vinegar or lemon juice

– ¼ c. olive oil

– 2 lrg eggs

 

Directions

  1. In a measuring cup, measure milk.  Place milk in microwave.  Warm on ½ power for 1 to 2 minutes or until warm to touch.  Stir in the honey.  Then sprinkle on yeast.  Set aside to allow to proof for 10 minutes.
  2. In a small bowl, combine the gluten free flour, xanthan gum, baking powder, salt, and the sweet or savory flavors.  (Dry ingredients)
  3. Combine the apple cider vinegar, olive oil, and eggs in a stand mixer bowl.  Using the paddle attachment, mix of a minute.
  4. Add the proofed yeast mix to the ingredients in the stand mixer bowl.  Mix for a minute.
  5. Add the dry ingredients and beat on medium-high for 3 minutes.  Dough will be wet, sticky, and thick.
  6. Oil and flour a 9 by 5 loaf pan.
  7. Using a spatula sprayed with cooking spray, scrape the bread mixture in the loaf pan.  Smooth out the loaf with the spatula.
  8. Preheat oven to 375 degrees Fahrenheit.
  9. Place the bread mixture on top of the oven.  Do NOT over proof your bread.  Let it rise for about 20 – 30 minutes.  Don’t allow it to rise above your loaf pan.  Otherwise it will either flow over the pan or collapse.
  10. Bake for about 35 to 45 minutes.  
  11. Once you pull the bread out of the oven, do NOT leave the loaf to sit in the pan to rest.  Within one or two minutes, gently turn it out onto its side onto your cooling rack.
  12. Allow it to cool completely before cutting into slices.  Use a serrated bread knife.
  13. Enjoy with your favorite toppings!

 

Source

Happy eating,
Traci

10 More Gluten Free Recipes on My Blog – Blog Post #15

I’ve gone into the archives of my blog to find more gluten free recipes.

  1.  Ranch Chicken Legs – Use a gluten free biscuit mix instead of a regular biscuit mix.  Double check your ranch seasoning to make sure it doesn’t have any gluten.
  2. Honey Glazed Carrots in the Microwave (GF, Paleo)
    Honey Glazed Carrots
    Honey Glazed Carrots

     

  3. Cranberry Relish (Slow Cooker Recipe) (GF, DF)
    Cranberry Relish
    Cranberry Relish

     

  4. Fried Potatoes (GF, DF, Paleo, W30)Fried Potatoes
  5. Tropical Smoothie Smoothie (GF)
  6. Brown Sugar Ham (GF) – This is a family favorite.  The boys absolutely love when I make this recipe.
  7. Roasted Potatoes (GF, Paleo, DF, W30) – Another family favorite recipe
    Roasted Potatoes
  8. Paprika Chicken (GF) – Serve it over gluten free egg noodles or rice
    Paprika Chicken
  9. Homemade Spaghetti Sauce (GF, DF, W30, Paleo) – Serve over gluten free spaghetti, zoodles, or spaghetti squash
    Homemade Spaghetti Sauce
  10. Bacon Cheeseburger Soup (GF) – If you are craving cheeseburgers, this is a great gluten free option.  Yum!

Join me next week when I’ll share 10 more gluten free recipes on my blog.

Happy eating,
Traci

Gluten Free Chocolate Chip Pumpkin Muffins – Blog Post #10

I love the flavors of fall – cinnamon, nutmeg, cloves.  All of those flavors make my taste buds sing.

Hubby laughs at me buying all of the pumpkin flavored goodies.

When I got up on Saturday, I was craving pumpkin muffins.  Since I’m eating gluten free, I can’t just go to Panera and get myself a muffin.

So it’s up to me to bake my own muffins.

I googled gluten free pumpkin muffins and found this recipe.

I adapted the recipe by using regular milk with apple cider vinegar to get the lift she discussed in the recipe.  She also suggested adding chocolate chips which I did.  Yum!

Since I added the chocolate chips, I was able to get 10 muffins out of the batter instead of the 9.

I enjoyed my muffin with butter and a mug of pumpkin spice coffee.  Delicious!

Gluten Free Chocolate Chip Pumpkin Muffins

Gluten Free Chocolate Chip Pumpkin Muffins

  • Difficulty: medium
  • Print

Ingredients

– 1 & ¼ c. all purpose gluten free flour

– ¾ c. brown sugar

– 2 tsp. Baking powder, double acting

– 1 & ½ tsp. Pumpkin pie spice

– ½ tsp. Cinnamon

– ¼ c. nutmeg

– ¼ tsp. Salt

-1 c. pumpkin puree

– 2 eggs

– ¼ c. softened butter (½ a stick)

– ¼ c. milk

– 2 tsp. Apple cider vinegar

– ¼ to ½ c. chocolate chips

 

Directions

  1. Preheat oven to 400 degrees.  Line a muffin tin with wrappers or grease the muffin tins.
  2. Combine flour, baking powder, and spices in a large mixing bowl.  Set aside.
  3. In a small mixing bowl, beat eggs.  Add to dry ingredients.
  4. Add the butter, pumpkin puree, milk, and apple cider vinegar to a bowl.  Mix.  Pour into the dry ingredients.
  5. Using an electric mixer, blend until combined.
  6. Fold in the chocolate chips.
  7. Fill the muffin cavities ⅔ rds full.
  8. Bake for 20 to 25 minutes, or until the tops are browned.
  9. Enjoy!

 

Source:  Dishing Delish

Happy eating,
Traci

 

Cranberry Almond Coconut Snack Mix (Gluten Free, Dairy Free)

I know there is some debate on whether Cheerios is really Gluten Free or not.  Since I have not been diagnosed with Celiac’s disease and only have a sensitivity to gluten, I decide that Cheerios are okay for me.

The Wee One loves this snack mix.  While it was cooling on the baking sheet, he would randomly walk into the kitchen, take a handful of the mix, pop the snack mix into his mouth, and then walk out.

I added some pumpkin seeds to my snack mix.  Yum!

Cranberry Almond Coconut Snack Mix

  • Servings: 12
  • Difficulty: easy
  • Print

 

 

Ingredients

-5 c. Cheerios

-3 c. Honey Nut Cheerios

-1 c. gluten free oats

-1 c. dried cranberries

-2 c. unsweetened shredded coconut

-2 c. raw almonds, chopped

-1/4 c. melted coconut oil

-1/4 c. honey

-1/2 tsp. cinnamon

-1/2 tsp. salt

-1 tsp. vanilla

Directions

 

  1. Spray crock with non stick spray.
  2. Place the both kinds of Cheerios, oats, cranberries, shredded coconut, and almonds into the crock.
  3. In another bowl, whisk together the honey, coconut oil, cinnamon, salt, and vanilla.
  4. Pour the honey mixture over the dried ingredients in the crock.
  5. Stir until everything is evenly coated.
  6. Before placing the lid on the crock, place a paper towel over the snack mix.  Cover, and then cook on low for 3 hours.  Stir every 45 minutes.
  7. When done cooking, pour the mixture on a paper towel or parchment paper lined baking sheet.
  8. Allow to cool for an hour before placing in an air tight container.

Happy eating,
Traci

Get Well Chicken Soup (Gluten Free)

Since I’ve been sick with a bad cough for the past week, I wanted to find a soup that would help me feel better.  This soup really hit the spot.   Continue reading “Get Well Chicken Soup (Gluten Free)”

Forgotten Chicken

I’ve made this dish twice.  The first time, we ate it but didn’t quite enjoy it.  After we had it the second time, the Wee One thanked me for cooking it.  The next day, he ran out to my car after I pulled up in the driveway after work.  He wanted to eat the left overs for dinner that night.

Continue reading “Forgotten Chicken”