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Category Archives: Breads

“Buttermilk” Drop Biscuits

A friend of mine shared this recipe from “The Gluten-free Gourmet Cooks Comfort Foods” and I just made it dairy free. I was skeptical, I’ll admit, but they came out of the oven fluffy and delicious. Her recipe instructs you to roll the dough out and cut it using biscuit cutters, but it’s really nowhere near solid enough for that. They’re more “drop” biscuits than anything. This recipe makes 8, and requires the “featherlight” flour blend that the  original recipe calls for and I’ve included at the end. It’s very simple, so don’t be turned off by that. They taste amazing, and you can easily substitute an egg for the xanthan gum, if you prefer. So go ahead and make biscuits and gravy, or strawberry shortcakes, or whatever strikes your fancy. This recipe will exceed your expectations.

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“Buttermilk” Drop Biscuits

Preheat oven to 450 degrees F

Mix:

7/8 cup Featherlight Mix

1/2 tsp xanthan gum

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

1/2 tsp salt

Cut in using two knives or a pastry blender:

3 Tbsp shortening (you could probably use coconut oil, but I haven’t tried it)

Mix in a half cup measure, let sit a minute and then stir in to dry ingredients:

1 1/2 tsp vinegar, lemon juice, or apple cider vinegar

Enough almond milk to fill the 1/2 c. measure

Once it forms into a ball, drop 8 biscuits onto a pan lined with parchment paper

Bake for 10-12 minutes

Featherlight Flour Mix

1 c. cornstarch

1 c. brown or white rice flour (I used brown, she called for white)

1 c. tapioca starch

1 Tbsp potato flour

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Posted by on March 18, 2014 in Breads

 

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Gluten Free Naan

I had received a box of “cooksimple” brand punjabi coconut curry in my Taste Guru box, and decided to look up a recipe for gluten free Naan. Did I expect it to work first time? Nope. The coconut curry was tasty, although it wasn’t quite as simple as the box made it sound. Be sure to watch it as it’s simmering, or it’ll start to burn, and I never burn rice. I ended up having to add some more liquid (coconut milk) as well. It was still quite tasty, though, and dairy free and non GMO! AND they donate 10% to charities to feed starving children, so it’s a win-win. I served it sprinkled with some unsweetened shredded coconut and raisins. Have I mentioned I love curry? And what goes better with curry than Naan! It’s an Indian fried bread, like a thick tortilla, and it tastes amazing. So let’s make it gluten and dairy free! I did switch up this recipe a little from the original, but mine worked great!

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Gluten Free Naan

Take out 2 eggs and 1/3 c. goat milk yogurt or coconut milk Greek yogurt and let come to room temperature.

In a small bowl, put 1 packet (2 1/4 tsp) instant yeast and 3/4 c. warm water (105 degrees or so)

Let sit for 10 minutes for the yeast to start.

In your mixer, mix together (slowly, to avoid the tapioca FLOOF):

1 1/2 c. brown rice flour

1 c. tapioca starch

1 1/4 tsp xanthan gum

1/4 tsp cream of tartar (I was out, so I used 1/4 tsp baking powder instead)

4 1/2 tsp sugar

Add in

1/3 c. goat milk yogurt or coconut milk Greek yogurt, at room temp

1 egg + 1 egg white, at room temp

3 Tbsp olive oil

Mix until combined, then add in the yeast and water.

Add in rice flour, a tablespoon at a time, until it starts to ball up a little. Do this 4-5 times.

Toss a few spoons of rice flour into a medium bowl and scrape the dough into it, flipping it to coat it in flour.

Set in a warm place to rise for 40 minutes. It will double in size.

On a piece of parchment paper, sprinkle some flour and flip your dough onto it. Break into 8 smaller equal balls. Set aside except 1. Sprinkle more rice flour on top (Be generous! If it’s sticky at all, you’ll have a tough time getting it off the parchment paper) and take a smaller piece of parchment paper, place it on top, and roll out with a rolling pin into an oblong disc. It should be about 1/4 inch thick. Any thinner will be hard to work with.

Heat up your cast iron skillet. Add in 1 Tbsp margarine and let it melt completely. Place the bread disc in and let it cook until large bubbles appear. Count to 30, then flip it. Cook another 1-2 minutes. Remove to paper towel lined plate. You will need 1 Tbsp margarine for every 2 pieces of Naan, so at least 4 Tbsp. You could probably use coconut oil if you’re diametrically opposed to margarine, but it will be severely lacking in grilled buttery flavor and not nearly as yummy.

This recipe is amazing fresh and hot, but still very tasty cold, and they work well as sandwich wraps too!

 
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Posted by on February 5, 2014 in Breads

 

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“Walrus Bread”

I haven’t a clue why it’s called “Walrus Bread”, but it’s a very tasty gluten free bread machine bread! I found it on the back of the Bob’s Red Mill Brown Rice Flour bag and decided to give it a shot. 

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Walrus Bread

Mix these together in a bowl:

1 c. corn flour or garbanzo flour

1 1/2 c. brown rice flour

1/2 c. tapioca starch or potato starch

3 tsp xanthan gum

1 tsp salt

2 Tbsp sugar

1 Tbsp yeast

In a separate bowl, mix

2 eggs

2 Tbsp oil of choice

1 tsp vinegar

1 3/4 c. hot water (110-115 degrees F)

Add to dry mixture (don’t mix it!) and spoon it all together into the bread maker bucket (making sure the kneader is in!). 

Set controls to a regular white loaf, light. 

 
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Posted by on February 1, 2014 in Breads

 

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Brown Rice Bread

I recently inherited a bread machine from a friend, and was excited to use it, since the cost of gluten free bread is highway robbery and the slice sizes are like saltine crackers. Pathetic. This recipe, from Beth Asaff at “Lovetoknow gluten free”, is one I followed to the letter since I have zero experience with bread machines, and it turned out delicious. A little yeasty, but still the best gluten free bread I’ve had yet. The article I’ll link to has several other recipes, but this one was the easiest and I had everything for it at home.

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Brown Rice Bread

This heartier bread has a chewy texture and crusty top.

  • 1 cup water
  • 1/3 cup milk (of choice…I used almond)
  • 2 eggs
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 cups brown rice flour (I didn’t have any white rice flour, so I used just over 2 cups of brown)
  • 2/3 cup white rice flour
  • 1-1/2 teaspoons xanthan gum
  • 2 teaspoons quick rise yeast
  1. Add the wet ingredients to the bread maker.
  2. Add the dry ingredients in the order listed.
  3. Set the bread machine to “whole grain” or “dark” setting (regular size)
  4. After the final mix, wet your hand and remove the dough hook from the bottom of the dough.
  5. Let the bread cool completely before removing the loaf from the machine.
  6. Slice and enjoy.
 
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Posted by on December 21, 2013 in Breads

 

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