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Breads, Cakes, Muffins: An extra, not a staple.
Going grain free is a healthy choice for many, but we realize you may have attachments to baked goods. We know how difficult it is to say goodbye to cake, muffins, and breads. While we don't advocate relying on these foods for your daily nutrients, we can recommend these tried and true recipes adapted to suit the dietary needs of our panel. When the occasion arises, you'll be ready with these fabulous gluten, dairy, and soy free baked goods. |
Bread |
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4 regular sized eggs (or 3 Tablespoons milled flax seed mixed with 9 Tablespoons hot water. Set aside for 10 minutes before adding)
1 3/4 Cup warmed milk substitute(warmed to aprox 110 degrees F). I use Vances Dari Free
1/4 Cup Butter, Earth Balance (contains soy), coconut oil, or olive oil (melted)
1 1/2 teaspoon salt
1/4 Cup sugar in the raw
3 1/4 Cup Gifts of Nature all purpose gluten free flour mix (see links)
1/4 Cup pecan flour
1 packet Hodgson Mill yeast (5/16 oz or aprox 2 teaspoons)
This Recipe works well for a 1 1/2 lb bread maker on the Fast Bake Cycle. In my machine that breaks down to the following: 13 minute kneed time followed by 10 minute rise time followed by 35 minute bake time.
First add eggs to bread pan and mix together. Add warmed liquids and oil/butter. Add all dry ingredients on top with yeast being the last added ingredient.
Tips: Use a spatula to bring the dry ingredients down from the sides in the early mixing process. As soon as the mix cycle is finished, you may reach in and remove the mixing blade to have a more uniform loaf. Remove promptly and let cool before cutting.
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Pumpkin Bread |
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1 Cup Tapioca Fl
1/2 Cup Almond Flour (dal/lentil flour also works well here)
1 1/2 Cup Rice Flour
1 1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons bak soda
3 teaspoons flax seed milled
1 can pumpkin
1/2 C honey
1/2 C sugar in the raw
1 C olive oil
1/2 C milk substitute
2 eggs + 2 egg whites
bake 50 minutes at 325 for 4 small loaf pans. aprox 1 hour for 2 larger pans
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Coffee Cake |
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1 cup rice flour
1/4 cup tapioca flour
1/4 cup sorghum flour
1 teaspoon ground cinnamon
1 chopped apple (pealed)
1/4 cup coconut milk
1/2 cup rice milk
1/4 cup melted coconut oil or earth balance butter (earth balance contains soy)
2 eggs
1 1/2 tsp baking powder
1/3 cup honey
2 tablespoons finely chopped pecans or pecan flour
Preheat oven to 375 degrees F
1. Mix all ingredients together in a large bowl
2. Pour into 9 inch pie dish
3. Sprinkle pecan flour across the top
4. Bake at 375 degrees F for 20-35 minutes. Check for a golden color to show around edges, lightly on top as well as a bounce back center.
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Waffles
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1 Cup rice flour
1/2 Cup almond flour
1/2 Cup tapioca flour
2 teaspoons gluten free baking powder
2 eggs (or flax seed egg replacer)
1 Cup coconut milk
1 Cup rice milk (or other milk sub)
Mix ingredients together while waffle iron is heating up. Pour into iron and enjoy these sugar free waffles. The almond and coconut gives them enough fat to come out beautifully without added oils. Enjoy topped with fruits, maple syrup, agave, honey, butter substitute or other.
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Cookies - Laura's Choice
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Here is a nice protein packed cookie that everyone will love! These get rave reviews by moms and children alike.
2 Cups all purpose GF flour blend (I use Gifts of Nature brand)
2 1/4 Cups nut flour (I often use blend of pecan and almond)
1 Cup finely shredded coconut
1/2 Cup olive oil
1 Cup honey
3 cage free eggs
1 teaspoon baking soda
1 teaspoon salt
1 Cup Enjoy Life Foods chocolate chips (or more if you like)
Cook in a preheated oven 325 degress for aprox 12 minutes.
I cook on a stonewear cookie sheet or glass with the above temps and times.
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