3 December 2010
Having been in search of the perfect gluten-free bread to replace that delicious whole-wheat bread, my dear mother has experimented with many recipes. Some tasted good, others tolerable – but, of course, nothing had that grand taste of whole-wheat.
So, it was decided that we needed to look for a good recipe with a good texture and forget the taste of wheat. The loaf needed to work for the different things we would eat it with, hold up for longer than one day, and have its own delightful taste.
Enter: Almond Quick Bread.
The flour in this bread is almond flour. Almond may be slightly more expensive compared to other gluten-free flours, but it outweighs them all when it comes to healthfulness.
Instead of paying extra for already ground almond flour, we blanch and grind our almonds (post on that coming soon). This way we can purchase the regular almonds at a lower price (thank you, Costco!).
Here is the recipe for this amazing bread (great for sandwiches, pb&j, toast, etc.)
Almond Quick Bread
MAKES: One Loaf | NOTE: Gluten-Free
1 1/2 cup blanched almond flour . . . or non-blanched* (see below)
3/4 cup tapioca starch
1/4 cup ground flax seed
1/2 tsp. sea salt
1/2 tsp. baking soda
4 eggs
1 tsp. honey
1 tsp. apple cider vinegar
In a medium bowl, combine almond flour, tapioca, flax, salt and baking soda. In a larger bowl, blend eggs for 3-5 minutes, until frothy. Stir honey and vinegar into eggs. Add and mix the dry ingredients with the wet.
Pour batter into a well greased 7.5″ x 3.5″ loaf pan. Bake at 350ºF for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean. Let cool. Slice and enjoy!
(This is our version of Elena‘s Gluten-Free Sandwich Bread.)
*Update:
Using non-blanched almond flour adds moisture (which, when gluten-free is especially important!) and makes it taste more “wholegrain.” Aesthetically, it darkens the bread and adds little brown specks.
Although both ways it tastes delicious, we recommend using the non-blanched almond flour (because of the added moisture as well as if you’re making your own flour, it’s a great time-saver).
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17 September 2010
These perfectly delicious brownie bites should fill that empty chocolate spot! (Not only are they just the right size for a little treat – they’re also gluten-free, which is splendid!)
“Brownie Bites”
OVEN: 325° F | BAKE: 10 minutes | YIELD: 40-44 Mini-Muffins | NOTE: Gluten-Free
Dry Ingredients:
1/2 cup brown rice flour
1/2 cup sorghum
1/4 cup potato starch
2 Tb. tapioca starch
1/2 cup cocoa powder
1 cup evaporated cane juice or sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. xanthan gum
1/2 tsp. salt
1 cup chocolate chips
Wet Ingredients:
1/2 cup canola oil
1/2 cup applesauce
2 Tb. vanilla extract
1/2 cup hot coffee
In a bowl, mix the dry ingredients, excluding the chocolate chips. Add the wet ingredients and mix well. Stir in the chocolate chips.
Drop batter in lightly greased mini-muffin pans with small scoop. Bake for 10 minutes at 325° F. Let brownies stand in muffin pans for several minutes to set up. After setting, tumble the brownies out onto a cooling rack.
These freeze fabulously! (You could easily make a double or triple batch, freeze lots, and have ready-to-eat chocolaty brownie bites.)
Fact: You can stir the batter as much as you would like to! This is because there is not any gluten, which, when over-stirred, could stiffen the batter and make the brownies tough!
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4 September 2010
“He changes a wilderness into a pool of water
And a dry land into springs of water;
And there He makes the hungry to dwell,
So that they may establish an inhabited city,
And sow fields and plant vineyards,
And gather a fruitful harvest.
Also He blesses them and they multiply greatly,
And He does not let their cattle decrease. ”“Who is wise? Let him give heed to these things,
And consider the lovingkindnesses of the LORD.”—Psalm 107:35-38, 43
16 August 2010
When we said goodbye to gluten, we thought we said goodbye to graham crackers, too.
But it seems as though the latter goodbye was short-lived.
After receiving a link from a sweet friend for gluten-free graham crackers, we thought we would give them a try. It couldn’t hurt, right? We don’t regret trying the recipe one bit.
They’re even far better than the packaged, store-bought graham crackers!
And now that you’re wanting to try them for yourself, you might want to click here to print out the recipe and head on into the kitchen to tie your apron on!
One of our projects will be revealed in the not-so-distant future . . . but in the meantime, we’ll have to keep it “under wraps.” (You may find a clue or two now and then.)
Keep updated so that you don’t miss any of those clues!
14 July 2010
Cookies. Chocolate. Peanut butter.
All together in one perfect little cookie. These are the best cookies I have ever had – with a couple others falling in at a close second and third.
If it hadn’t been for eating gluten-free, we probably would never have found the best chocolate chip cookie recipe . . . and believe me – even though they’re free of gluten – these taste wonderfully normal (and even better)!
With no further ado (except to say “Thank you!” to Kate, who has graciously let me post a slightly altered version of her recipe on my blog), here is the recipe . . .
The Best Chocolate Chip + Peanut Butter Cookies
BAKE: 9 minutes at 325° | YIELD: Two Dozen | NOTE: They’re gluten-free!
Ingredients:
1 cup brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 large egg
1 teaspoon vanilla extract
1 3/4 cups Gluten-Free Flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 325°F. Combine the brown sugar, peanut butter and butter in the bowl of your mixer. Beat until fluffy – about 3 – 4 minutes. Beat in egg and vanilla extract until fluffy – about two minutes.
Dump in the dry ingredients (all but the chocolate chips) and mix until combined and smooth. Add chocolate chips. Mix until well distributed.
Form into balls (we use a 1″ scoop) and place on parchment paper about 2 inches apart.
Bake at 325°F for 9 minutes or until the top becomes slightly golden brown.
Remove from the oven and allow to cool for 3-4 minutes on the cookie pan before lifting gently with a spatula to the cooling rack. Store in an airtight container.
Note: To use whole wheat flour or all-purpose flour in substitute for
the gluten-free flour blend (making it non-gluten-free), you can
use the same amount for the replacement. (Thanks, Katie, for the tip!)
These taste wonderful! I hope you enjoy them!
