Sandwich Flat Bread

 

Sandwich Flat bread

 

Sandwich Flat bread

1 1/4 – 1 1/2 c. Brown rice flour

1/2 c. Tapioca flour

2 Tb. Evaporated cane sugar

2 tsp. Xanthan gum

1/4 tsp. Baking soda

1 tsp. Sea salt

3/4 c. Water

1 tsp. Cider vinegar

2 Tb. Olive or coconut oil

2 Eggs

 

Preheat over to 350F.

Whisk dry ingredients in a medium mixing bowl.

Add wet ingredients to dry and mix thoroughly.

Either oil two 9 inch square baking pans or just one larger baking sheet.

Spread batter thinly and evenly into pans.

Dough will probably be sticky so you may want to use the back of a wet spoon or some extra oil to help spread out dough.

Bake about 15 minutes or until bread is firm and pulls away from the sides of the pan.

 

Sandwich Flat bread Top

 

 

Sandwich Flat bread Bottom

 

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Easy Drop Biscuits

 

Easy Drop Biscuits

I made these yesterday because I wanted some warm buttery biscuits. They turned into dessert when my bf brought home some fresh strawberries. I just sugared the chopped strawberries, spooned them on top a biscuit and voila! Strawberry shortcake. I really like it with the biscuit because the saltiness balances the sweet, tangy strawberries. If you’re into dairy, add some whip cream for extra deliciousness, if you’re not, top with some vanilla coconut ice cream (Coconut Bliss).

Strawberry Shortcake

 

Easy Drop Biscuits

3/4 c. White rice flour

3/4 c. Brown rice flour

1/2 c. Tapioca flour

1 tsp. Baking powder

1 tsp. Sea salt

3/4 tsp. Baking soda

1 tsp. Xanthan gum

1/4 c. Butter or Olive oil

3/4 c. Rice or coconut milk

1/4 – 1/2 c. Water

1 1/2 tsp. Vinegar

1 Egg

 

Preheat oven to 350 F.

Combine flours, baking powder, salt, baking soda and xanthan gum.

Chop chilled butter and add to flour mix. Blend well, so there are no large clumps.

Add rice milk, 1/4 c. water, vinegar and egg to flour mix. Blend well. If mix is dry, add a little more water.

Once dough is mixed, drop medium size  mounds of dough onto parchment lined baking sheet.

Bake about 15 – 25 minutes, depending on size.

Easy Drop Biscuits

Cinnamon Sweet Zucchini Bread

Cinnamon Sweet Zucchini Bread

You won’t even be able to tell this zucchini bread is gluten free. It tastes so good. It’s full of cinnamon sweet zucchini flavor. I used less sugar than most recipes call for but this zucchini bread is plenty sweet. I also used coconut oil for a healthier twist than butter. If you use egg re-placer, this recipe can also be made vegan. 🙂

P.S. Didn’t even last 24 hours between the 2 of us. 🙂 I can’t remember the last time I had zucchini bread so good!

Cinnamon Sweet Zucchini Bread

1 c. Brown rice flour

1/2 c. Tapioca flour

2 tsp. Baking powder

1/2 tsp. Baking soda

3/4 tsp. Xanthan gum

1/2 tsp. Sea salt

1 tsp. Cinnamon

 

2/3 c. Evaporated cane sugar

1/3 c. Coconut or Olive oil

1 tsp. Lemon or lime juice

1 tsp. Pure vanilla extract

2 Eggs

1/4 c. Almond, coconut or rice milk

1 1/4 c. Zucchini, shredded

1/3 c. Walnuts, toasted and chopped

 

Preheat oven to 350 F.

Lay shredded zucchini out on paper towels  and blot excess moisture.

In mixing bowl, whisk both flours, baking powder, baking soda, xanthan gum, salt and cinnamon.

In another bowl, combine sugar, oil, lemon juice, vanilla, eggs and milk.

Add egg mixture to dry mixture and mix well.

Add zucchini and walnuts.

Oil bread pan and line with parchment. Pour mixture into pan.

Bake 50 – 60 minutes. Test with tooth pick.

Enjoy!

English Muffins

English Muffins

It was only recently that I found a store bought variety of English muffins that are really good (Food For Life). So, of course I had to try to make my own. I was even lucky enough to catch Alton Brown making them on the Food Network the other day. He gives great tips about cooking and baking that help you understand the actual chemistry of what your doing.

You will need some English muffin baking rings. I found some at the local kitchen store for $5.95. Not bad considering how many times I will use them and all the money I will save from buying bulk flours and making all my own baked goods. In case you  haven’t noticed, gluten free products are not exactly cheap. These days most people are usually too busy to do their own baking, I get that. If you spent a few hours baking on Saturday or Sunday you would have all the bread, muffins and cookies you could possibly need for the rest of the week. If you have kids, please, involve them! How else are they going to learn to feed themselves before you to send them off to be grown-ups. How else are they going to learn that bread doesn’t come from the grocery store and chickens don’t come breaded. Plus, kids are much more likely to try new foods if they take part in the preparation. Another benefit to the homemade baked goods is that you are totally in control of what goes into them. Maybe you are avoiding dairy or eggs or even corn. It can be very difficult to find gluten free products that also meet other dietary restrictions.

The more I bake from scratch the easier it becomes and the less I even want to eat those processed breads coming from some factory who knows where. Nope, I like knowing that my kitchen is 100% gluten free and safe. I like knowing exactly what ingredients are in my cookies and breads. And I love that the eggs I use come from the organic free range chickens in my backyard. 🙂

Slice and toast these English muffins. Serve them with nut butter and jam, make a small sandwich or dunk in your favorite soup.

 

English Muffin Baking Rings

 

English Muffin Baking Rings

English Muffins

1 c. Warmed rice milk

1 Tb. Evaporated cane sugar

1 tsp. Sea salt

1 Tb. Olive oil

 

1 Packet dry active yeast

1/3 c. Warm water

1 1/2 c. Brown rice flour

1/2 c. Tapioca flour

1 tsp. Xanthan gum

English Muffin Rings for baking

Makes 6 muffins.

 

Preheat oven to 375 F.

Whisk together warm milk, salt, sugar and oil until sugar is combined.

Set aside to cool.

In another bowl mix yeast and warm water. Set aside.

Once yeast has dissolved, add to milk mixture.

Add flour and beat with a wooden spoon until well combined.

Let rise for 30 minutes in a warm place.

Grease baking pan and lay out rings.

Once dough has risen, spoon into rings and flatten with wet fingers. Brush with olive oil.

Bake about 15 minutes. They don’t brown very much.

Slice, toast and serve.

English Muffins

Naan Flat Bread

Gluten Free, Dairy Free Naan Bread

I love Indian food, but eating at my favorite Indian restaurant just isn’t possible anymore. This naan recipe is gluten and dairy free. Coconut milk yogurt makes the perfect substitute for regular yogurt. It’s great with Indian dishes, for sandwiches or just nibbling for a snack. You could also add some tomato sauce and your favorite toppings for a small personal pizza.

Naan Flat Bread

1/2 c. Warm water

1 Packet 0r 2tsp. Active dry yeast

1 Tb. Evaporated cane sugar, separated

2 c. Brown rice flour + extra for handling dough

1/2 c. Tapioca flour

1 tsp. Sea salt

1 tsp. Baking powder

1 1/2 tsp. Xanthan gum

1/2 c. Coconut yogurt, plain

1 Tb. Olive oil + extra for oiling pan

1 Egg, lightly beaten

Press dough into a thin layer on an oiled baking pan.

Preheat oven to 500 F.

Add yeast packet and 1 tsp sugar to warm water. Let sit.

In separate mixing bowl, combine flours, salt, baking powder, xanthan gum and 2 tsp sugar.

In another small bowl, mix egg, olive oil and yogurt.

Combine yeast mixture and egg mixture.

In bowl of flour mix, make a whole in the center and add egg yeast mixture.

Slowly blend wet ingredients into dry.  Dough will be thick.

Flour hands, use about 1/3 of the dough and spread thinly onto oiled baking pan.

A toaster oven pan is the perfect size. If you don’t have one just make the dough the size you want on whatever baking sheet you have.

Bake about 5 minutes on one side, or until bottom is slightly browned and you are able to flip dough.

Bake about 3 more minutes, remove from oven and cool.

Repeat with remaining dough.

Cut to desired size.

Makes 3 small sheets of Naan bread.