Gluten Free Friday: Sourdough Bread

One of our favorite foods in this house is sourdough bread.  I make it every year for holiday gifts as EVERYONE loves it and it’s easy to make in large quantities (I made 16 regular loaves this year).  Well, I got it into my head to try a gluten free version.  My google search didn’t bring up much as a basis.  Those who had tried it hadn’t had good luck, which, after my own experimentation, I am forced to conclude is because they used funky starter.  See, sourdough starter is like a child.  It has to be fed.  Sugar and some kind of starch, every 5 days, to keep the yeast alive.  Several of the gluten free versions (and even non-gluten free) used stuff like flour or different kinds of gf flours to feed it.  I have no idea why they would do that as yeast doesn’t seem to much like them and doesn’t produce a happy starter.  I just used my original soudough starter which you feed with potato flakes.  I  mean, this is a no fail starter.  I’ve never had it die on me unless I forget to feed it on time.  Now of course regular sourdough does not have baking powder, but we all know that with gluten free baking you sometimes need a little help to get things to rise enough.  I’ve made four loaves of this so far, with multiple small variations in the gluten free flours and all came out beautifully, so I give to you with confidence, gluten free sourdough bread.  Makes 16 slices at 117 calories and 2.63 grams of fat.


Ingredients:

  • 1 cup sourdough starter
  • 3/4 cup  warm water  about 115°F
  • 1 tbs melted butter
  • 2 eggs
  • 1 tsp olive oil
  • 1/8 cup nonfat dry milk powder
  • 1 tbs sugar
  • 1/4 cup milled flax
  • 1/4 cup  potato starch
  • 1/2 cup  brown rice flour
  • 1/2 cup cornstarch
  • 1/2 cup sorghum flour
  • 1/4 cup sweet rice flour
  • 1/4 cup buckwheat flour
  • 2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • 1 tsp salt

Directions:
1. Add the warm water, sour dough starter, milk powder, butter, olive oil, eggs, and cider vinegar to your mixing bowl.
2. In a separate bowl, mix all remaining dry ingredients and whisk until well combined.
3. Mix the ingredients with your paddle attachment until just combined (about a minute).
4. Transfer dough to a non-metal bowl and cover with a tea towel in a warm place.  I usually turn my oven to warm for 5 minutes, then turn it off and add the bowl.  Allow dough to rise for an hour.
5. At the end of an hour, pour dough into a greased loaf pan (mine is 8x4x3) and allow to rise for another half hour.
6. Preheat oven to 350 degrees.
7. Bake for 45 minutes.
8. Remove to wire rack and allow to cool completely.

Printable version.

Gluten Free Friday: Cinnamon Rolls

One of the things hubs thought he’d be giving up when he gave up gluten was cinnamon rolls.  Not that I recall ever actually making the normal kind before.  Whatever.  When he mentioned them this morning, I set out in search of a recipe.  I stumbled across this one by Gluten Free Steve, which he claims is sure fire, never miss.  While I found the dough to be far too runny to actually cut into rolls, pouring it into muffin tins worked beautifully.  Hat’s off to Steve!  Be sure to hop on over to his blog and check it out.

Tuscan Lemon Muffins

I saw these Tuscan Lemon Muffins in the latest issue of Cooking Light and HAD to try them.  I love lemon anything (scones, poppyseed bread, pie…) and at 186 calories and 6.2 grams of fat, these won’t break the calorie bank.


Ingredients:

  • 7 9/10 oz all-purpose flour (1 3/4 cups)
  • 3/4 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 Tbs grated lemon rind
  • 2 Tbs fresh lemon juice
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 Tbs turbinado sugar

Directions:

  1. Preheat oven to 375°.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour and next 3 ingredients (through salt); make a well in center.
  4. Combine ricotta and next 5 ingredients (through egg).
  5. Add ricotta mixture to flour mixture, stirring just until moist.
    Place 12 muffin-cup liners in muffin cups; coat with cooking spray.
  6. Divide batter among muffin cups.
  7. Sprinkle turbinado sugar over batter.
  8. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Printable version.

Gluten Free Friday: Blondies

I love blondies.  They’re one of those things I never make because, frankly, I don’t bake.  It’s not because I CAN’T bake sweets.  I can.  But they are not exactly part of a healthy, balanced diet because, well, they’re crack and I can’t eat just one.  But these were for a Halloween party, so I had people to share them with.  I haven’t done much in the way of sweets that are gluten free, so these were an experiment.  I adapted the classic Blondie recipe from the Better Homes and Gardens Cookbook.  According to them this makes 36 bars.  Um, yeah, if they say so.  More like 24.  We aren’t gonna talk about the nutrition info.  I don’t wanna know.

Ingredients:

  • 2 cups packed brown sugar
  • 2/3 cup butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose gluten free flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup chocolate and peanut butter chips

Directions:

  1. Preheat the oven to 350 degrees.
  2. Spray a 9×13 pan with cooking spray.
  3. Mix the flour, xanthan gum, baking soda, and baking powder in a bowl.  Set aside.
  4. In a medium saucepan, melt the butter over medium heat.
  5. Add the brown sugar and stir constantly until sugar is dissolved.
  6. Allow to cool slightly.
  7. Add the vanilla and stir until well incorporated.
  8. Add the eggs one at a time and stir until well incorporated.
  9. Add the flour mixture in 3 parts, stirring until each part is well combined.
  10. Spread the batter in the pan.
  11. Sprinkle the top with the chocolate and peanut butter chips.
  12. Bake for 25-30 minutes.
  13. Cool slightly on a wire rack.
  14. Cut into bars while warm.

Printable version.

Gluten Free Friday: Cheddar Corn Muffins

My husband and I have a long standing argument on the subject of cornbread.  I am of the opinion that sugar doesn’t belong anywhere near cornbread.  Cornbread is a savory affair.  If there’s sugar involved, it’s not truly cornbread, it’s johnny cake.  Hubby loves the sweet stuff.  I almost never fix it, but when I found this recipe in an issue of Martha Stuart Living, I decided to give in.  Go Martha for offering a gluten free version of something.  I did a bit of adapting, as the original recipe called for potato starch and lately hubs has been having strange reactions to potatoes.  This makes 12 muffins at 156.82 calories and 4.64g fat.

Ingredients:

  • 1 cup corn meal
  • 1/2 cup sugar
  • 1/2 cup  brown rice flour
  • 2 tbsp tapioca starch
  • 1.5 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 cup low fat buttermilk
  • 3 tsp unsweetened applesauce
  • 2 large eggs
  • 1 cup 2% cheddar cheese, grated

Directions:
1. Preheat oven to 375.
2. Spray your muffin tins with cooking spray.
3. Whisk together cornmeal, brown rice flour, tapioca starch, salt, sugar, and baking powder in a large bowl.
4. Whisk together buttermilk, applesauce, and eggs in a second bowl.
5. Fold the wet into the dry, then carefully fold in the shredded cheese.
6. Spoon into your muffin tins, filling to about 3/4th full.
7. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
8. Transfer pan to a wire rack for 10 minutes before turning muffins out to rack to cool completely.

Printable version.

Gluten Free Friday: Banana Bread

Banana bread is something that I made all the time before the gluten intolerance.  It seems like there are always bananas that are past that “we’re still good to eat as is” stage.  It took me a while to get around to adapting my regular banana bread recipe to gluten free, but the results were…wow.  Nobody would know this wasn’t wheat.  This made 3 mini-loaves, 4 servings each at 244 calories and 2.5 grams of fat.

Ingredients:

  • 3 cups banana
  • 1/2 cup unsweetened applesauce
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 tbs baking powder
  • 1 tsp salt
  • 2 tsp xanthan gum
  • 1/4 cup milled flax
  • 3/4 cup brown rice flour
  • 3/4 cup sorghum flour
  • 1/4 cup garfava flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 1/2 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Mix the banana, applesauce, eggs, and sugar in one bowl.  Set aside.
3. Mix the remaining dry ingredients in another bowl.  Make a well in the center.
4. Add the wet to the dry and stir until well combined.
5. Divide among 3 oiled mini-loaf pans.
6. Bake for 35-40 minutes.

Printable version.

Gluten Free Friday: Pizza Dough II and Focacia

Ever since we started this gluten free journey, I’ve been tweaking recipes I find online and finally got into working out my own recipes.  My original GF pizza dough isn’t bad at all, but it wasn’t what WE like in our pizza, so I’ve been tweaking it, and I think I’ve finally settled on one that tastes as close to my regular wheat pizza dough as possible.  And as it happens, it makes MARVELOUS focacia, so this week it’s a twofer.

Ingredients:

  • 1/2 cup brown rice flour
  • 1/4 cup soy flour
  • 1/2 cup tapioca starch
  • 1/2 cup masa flour
  • 1 cup corn starch
  • 1/4 cup ground flax
  • 1 tablespoon kosher salt
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1/3 cup honey
  • 1 tablespoon xanthan gum
  • 1 1/4 cup water
  • 1 teaspoon cider vinegar
  • 2 eggs
  • 1/3 cup olive oil

Directions:

  1. Fix the paddle attachment to your mixer.
  2. Dissolve the yeast and sugar in the water and allow to proof.
  3. Meanwhile, add your eggs, olive oil, honey, and vinegar to your mixer bowl and mix.
  4. In another bowl, mix the flours, starches, flax, salt, and xanthan gum.  Set aside.
  5. Add the proofed yeast and honey to the mixer and mix until kind of frothy.
  6. Add the dry mix and mix for 3-4 minutes.
  7. Scrape into a large plastic container and cover (but don’t seal).
  8. Allow to rise at room temperature for 2 hours.
  9. You can use the dough immediately or put into the fridge for later.
  10. If you refrigerate the dough, let it rest for 30-60 minutes at room temp before baking.

For pizza:

  1. Preheat oven to 450 degrees.
  2. Dust the surface of the dough with rice flour and cut off a soft-ball size piece of dough.
  3. Dust the piece with more rice flour and form it into a ball.  You won’t be stretching this since there’s no gluten.  You’ll just press it into shape with your hands.  You’ll be using lots of rice flour to keep the dough from sticking to your hands or the work surface, but try not to work any big lumps of flour into the dough.
  4. Flatten the ball with your hands and a rolling pin, straight on a wooden pizza peel, aiming to produce a THIN crust (this is one of the keys to good GF crust)–around 1/16 to 1/8 inch thick.  Remember, lots of rice flour to keep the dough from sticking.  You may wanna use a metal dough scraper to help get the dough up when it sticks.
  5. Before you add the toppings, be SURE that the dough is still movable before you top it.  If it’s not, sprinkle more rice flour under the dough.
  6. Top as you wish.
  7. Slide the pizza directly onto the stone (you might have to shake back and forth carefully to dislodge it).
  8. Bake 10-12 minutes, turning halfway if one side is browning faster than the other.  It might need up to 5 more minutes, but ours was done in 10.
  9. Let the pizza cool slightly on a rack before serving so the cheese will set.

For focacia:

  1. Preheat oven to 450 degrees.
  2. Spray a 9×9 baking pan with cooking spray.
  3. Dust the dough with rice flour and take a soft ball size ball.
  4. Press it into the baking pan until flattened and even.
  5. Paint the top with olive oil.
  6. Sprinkle with a pinch of dried oregano, rosemary, basil, and kosher salt.
  7. Bake for 20-25 minutes, until golden brown.

Printable version.

Gluten Free Friday: Gluten Free Peach Cobbler

Nothing says summer to me like cobbler.  In fact, I actually prefer cobbler to cake or pie most of the time.  So when we found out hubs was gluten intolerant, I knew cobbler had to be on the list of stuff I learned how to make.  This was my first attempt and it was marvelous.  Fed it to the whole family around for the reunion and nobody knew the difference.  When it comes to gluten free cooking, there is no higher compliment.  Please excuse the iPhone pic.  I was cooking away from my camera.

Ingredients:

  • 2 large cans of peaches (1 drained, 1 undrained)
  • 1/2 cup sugar divided
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2 cups GF self rising cobbler mix (1/2 cup sorghum flour, 1/2 cup brown rice flour, ½ cup sweet rice flour, 1/2 cup regular rice flour, 2 tsp xanthan gum,  1 Tbsp baking powder)
  • 1/2 tsp salt
  • 1 cup skim milk

Directions:

1.      Preheat to 375 with rack in middle position.  Add the stick of butter to your 9×13 baking dish and let it melt while the oven is preheating.
2.      Mix the sugar, salt, cobbler mix and milk until it forms a smooth batter, like pancake batter.
3.      Pour the batter into the baking dish over the butter.  Don’t stir.
4.      Add both cans of peaches.  Again, don’t stir.

5.      Cook until cobbler is bubbling and top is golden brown, about 40-45 minutes. Cool in pan until warm.

Printable version.

Gluten Free Friday: Hot Dog Buns

A few weeks ago, I blogged about Jeanne’s fabulous hamburger buns, which have been a life-saver since we went gluten free.  The next logical step in that chain was to find a way to make hot dog buns.  Well Jeanne was kind enough to point me to the New England bun pan from King Arthur Flour.  I wound up finding one on Amazon for a bit cheaper and it came in last week.  I used the exact same recipe as for the burger buns, but double quantities to fill the pan.  I baked it the same amount of time, then turned it out on a cooling rack.  Once it was cool, I sliced them into individual buns (you slice along the grooves that bake in from the pan), then I popped the individual ones back into the oven at about 250 degrees for 10-15 minutes, to sort of crust up the sides.  Then it’s back to the cooling racks.  After that it’s important to CAREFULLY slide down the middle but not all the way through, using a really good bread knife.  As you can see, they look a little funky, and they are a bit on the small side for bratwurst (which are what you see here), but hubby declared they taste fantastic and they are a suitable sausage/hot dog receptical (ok that sounds really wrong somehow). And they freeze really well, which is good because who uses 10 hot dog buns at once unless you’re feeding a LOT of people.

Pardon the blurry photo.

 

 

 

Gluten Free Friday: Sandwich Bread

I’m really really late getting this up.  My apologies.  I plumb fergot, as the sayin’ goes.

Today is another of those days where I’m highlighting someone else’s awesome gluten free recipe that makes life gluten free SO MUCH MORE BEARABLE.  This one is for sandwich bread and comes from Gluten Free Cooking School and gets two thumbs up from hubby.  It tastes like real bread even to this wheat bread addict.  I will warn that it’s a bit dry after the first day, so you’ll want plenty of your favorite condiment.  But straight out of the oven…heaven.

My one complaint–and I have this same complaint when I’m making regular wheat sandwich bread–I wish the loaf were taller.  I always feel like I’m eating half a sandwich.  I’d love if they made narrower loaf pans so that they came out proportioned more like commercial loaves.  In any event, I’ve tried both water and club soda in this (another friend tried that) but I didn’t really notice a difference.  Either way, it hits the spot.