This is probably the best gluten free bread I have ever made.
- 1 1/2 cup warm milk (110 degrees)
- 4 Tbsp honey
- 2 1/2 tsp yeast
- 3 cups gluten free flour
- 1 1/2 tsp guar gum (omit if already in flour)
- 1 Tbsp + 1 tsp baking powder
- 1 tsp salt
- 2 tsp Apple cider vinegar
- 1/4 cup grapeseed oil (or any other light oil)
- 2 lg eggs +. 1 yolk, lightly beaten, room temperature
Stir together warmed milk, honey and yeast. Set aside and allow it to rise 10-15 minutes.
In your mixer Bowl whisk together the gluten-free flour mix, guar gum, baking powder and salt.
In a separate container, mixed together the apple cider vinegar and the oil. Slowly incorporate the eggs while continuing to whisk.
Add the egg mixture to the dry ingredients in the mixing bowl. Incorporate the yeast mixture into the mixing bowl.
Batter is going to be sticky and more like batter than dough. Pour into lightly greased bread pan and set aside to rise in a warm spot 20 to 30 minutes.Smooth down the top with lightly wet fingertips. Do not allow the bread to rise beyond the edge because it will not hold its form. Metal loaf pans help the bread hold its form. It’s best to separate into 2 pans.
Preheat the oven to 375 degrees and bake 30-40 minutes depending on your oven. Cover with aluminum foil if the top begins to brown too quickly.
Take out of the oven when inserted knife comes out clean and not doughy. Leave in the pan and allow it to cool completely before slicing or it will crumble.
1 1/4 cup of Blackstrap Molasses Rum
1 1/2 sticks of unsalted butter
1 cup sugar
2 1/2 cups pilsbery gluten free flour blend (does have xanathan gum in it)
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 tsp ginger powder or 1 tbsp fresh grated ginger
2 large eggs, room temp
3/4 cup yogurt
1 tsp vanilla bean paste or vanilla extract
Preheat oven to 350 degrees.
Slice up butter into small pats of butter and put in mixer with sugar. Cream until smooth. Add in yogurt, vanilla bean paste and rum. Beat again until smooth.
Mix together in a seperate bowl; baking soda, salt, grated ginger and flour.
Pour in half the flour mixture to the creamed ingredients. Blend well then add remaining amount.
Pour into 24 cupcake papers about 2/3 full and bake for 18-24 minutes until firm.
1 lb powdered sugar
3 Tbsp milk
1 tsp vanilla bean paste
pinch of salt
1 tsp grated ginger or 1 tsp ground ginger
1 tsp lime zest
2 sticks unsalted butter
Beat butter until creamy and add in half of the powdered sugar and beat until creamy. Add vanilla bean paste, pinch of salt, ginger, lime zest and milk. Cream until fluffy.
- 1/2 + 1/8 cup Brown rice flour
- 2.5 Tbsp white rice flour
- 1/3 cup coconut flour
- 2.5 tbsp + 1/4 tsp sweet rice flour
- 2.5 tbsp + 1/4 tsp tapioca starch
- 2.5 tbsp + 1/8 tsp potato starch
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 1 tsp vanilla bean paste or extract
- 1/2 tsp almond extract
Preheat oven to 350 degrees. In a seperate bowl, sift together flours/starch, salt and baking powder. In mixer cream together butter and sugar. Add eggs one at a time until fully incorporated. Add sifted flour mix, and mix well until smooth and creamy. Grease and flour 2-8 inch cake pans. Pour mixture into cake pans and tap on counter to release air bubbles. Bake for 20 minutes, check center with tooth pick. If center is still jiggly, turn oven to convection bake for 6 minutes. Remove and cool on rack before icing with icing of your choice.
My favorite Buttercream icing
- 1 lb powdered sugar
- 1/4 cup unsalted butter
- 1/4 cup salted butter
- 5-6 tablespoons milk
- 1/2 tsp vanilla extract
- 3/4 – 1 1/2 almond extract
Cream together sugar and butter, begin adding milk slowly then extracts. If it becomes to runny cut back the milk before incorporating all of it.
- 1 (2 pound) salmon fillet, bones removed
- 1/2 cup crumbled feta cheese
- 1/3 cup GF mayonnaise
- 1/2 cup Asiago
- 1-2 tbsp of lime juice
- 1 -2 tablespoon cream cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1/2 tsp Old Bay Seasoning
- 1/2 teaspoon salt or celery salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika, ground
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/3 cup rice flakes
Line pan with tin foil and place Salmon inside foil. Mix all ingredients except rice flakes in a large bowl and smear over the top of raw Salmon. After Salmon is coated sprinkle with rice flakes on top of fish.
Wrap Salmon in foil and cook Salmon in oven for 25 minutes at 400 degrees.
Do not over cook.
In the last few minutes of cooking uncover and turn on the broil selection on your oven. Toast the top of the fish until the rice flakes turn golden brown.
Serve with your favorite side dish.
I have been dying for some good gluten free crabcakes since I went gluten free a few years ago. Since I couldn’t find any I winged it and made my own.
GLUTEN FREE CRABCAKES
- 1/4 cup red bell pepper
- 1/4 cup celery
- 1 tbsp GF tamari
- 1 tbsp Old Bay Seasoning
- Salt & pepper to taste
- 3 Tbsp parsley
- 1 tsp smoked paprika
- 1 egg
- 2 tsp GF chinese mustard
- 1/4 GF mayonnaise
- 1 tsp dry mustard
- 1 -2 cups crabmeat
- 2 cups My Gluten Free English muffin breadcrumbs
Grind the toasted bread in blender to small crumbs. Mix all ingredients in a large mixing bowl. Shape the mixture into rounded discs. Fry lightly in a very hot pan of cooking oil, preferably peanut or a mix of Olive oil and butter. Top with Chinese Mustard, Dijon Mustard or Hollandaise sauce .
Stir together the following gluten-free ingredients:
- 6 cups brown rice flour
- 2 cups potato starch
- 1 cup tapioca flour/starch
Store airtight at room temperature.
Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).
1 3/4 cups my recipe gluten-free flour
1 tsp guar gum
1/4 tsp oregano
1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup whole milk
1/2 tsp kosher salt
1 1/2 cup cheddar cheese
1/2 cup heavy whipping cream
2-3 cloves of minced garlic
1/4 cup parsley
4 TBSP butter, very cold
Kosher salt to sprinkle on top
Preheat oven to 425 degrees. In a large bowl mix together flour, guar gum,oregano, kosher salt, baking powder, and baking soda. Add in minced garlic, parsley, cheddar cheese, milk, and the heavy whipping cream. Cut in the butter 1 tsp at a time and mix together. It is helpful if the butter is very cold. Blend well until dough comes together and is very sticky.
Drop onto greased baking sheet, and cook for 12 minutes until biscuits are not doughy anymore. Switch oven to convection 425 degrees, then cook 3 minutes until browned on top. Can make 14 to 16 biscuits but I usually make 9 larger biscuits. Sprinkle kosher salt on top when done cooking.
1/3 cup + 1 tbsp oil (I prefer sunflower/safflower, it gives a lighter texture)
2 cup buttermilk
2 tbsp sugar
1 1/2 teaspoon baking powder (gluten free)
1/4 teaspoon baking soda (corn aluminum free)
3/4 tsp salt
1/2 tsp guar gum
1/2 cup brown rice flour
1 cup white rice flour
1/2 cup sweet potato starch or potato starch ( sweet potato starch gives a slightly sweeter flavor to the batter)
1/3 cup tapioca starch
1 tsp vanilla bean paste or vanilla extract
Combine oil , eggs, vanilla bean paste and buttermilk together in mixer.
Whisk in a seperate bowl the dry ingredients; sugar, baking powder, baking soda, salt ,guar gum, brown rice flour ,white rice flour , potato starch and tapioca starch.
Heat griddle to 350°. Pour or ladle batter into small circles on the pan and cook until bubbles appear on one side. Flip when golden brown and cook approximately 2 minutes more so that the dough in the middle or not gummy. To make individual pancakes with different flavor choices add to the individual poured batter on the griddle chocolate chips, butterscotch chips, fresh fruit or blueberries.
5 cups gluten free bread flour (my mix)
4 1/2 tsp yeast
1 tbsp + 1 tsp sugar
2 tsp kosher salt
1 tsp baking soda
3 cups whole milk warmed to 120°
1/4 cup sorgum flour to dust pan, not to be added to bread
Warm the milk to 120°, add the yeast and 1 tsp sugar. The warm milk will help to activate the yeast. Be careful not to get it too hot or you will kill your yeast. Set aside and allow to get foamy 10 to 15 minutes.
Stir together the dry ingredients; flour, sugar, salt, and baking soda. After the yeast is foamy add it to the flour mixture until all blended together. Set aside in a warm place to rise for 30 minutes.
Preheat the oven to 375°.
Grease a loaf pan or flat
After the dough rises, lightly grease a bread pan or a muffin top pan and sprinkle with sorgum flour. This will give the grainy cornmeal texture frequently found on English muffins. Place the dough gently into the loaf pan or muffin top pan being careful not to incorporate the sorgum flour into the bread.
Once the dough is in the pan, do not move it around. Leave the dough in the pan for 30 minutes in a warm place to rise again.
After the dough has sat for 30 minutes bake in the oven for 30 more minutes. Toast in the toaster to obtain the English muffin crust.
1 -2 Tbsp Sriracha
3/4 cup Mayonnaise (corn and soy free)
2-3 cloves garlic
half a lime, juice only
1/2 tsp salt
1/2 tsp pepper
1/2 cup seasoned rice flakes (my recipe)
1/2 cup grated cheese montery jack, asiago or parmesean (white cheese is best since it does not contain the amount of fat that is in yellow cheeses)
2 boxes of New Zealand Mussels
Seasoned rice flakes:
2 tbsp butter
2 cups rice flakes
2 tbsp parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400 degrees.
Lay out the mussels in a pan. I prefer to use a 1-2 inch deep pan so that the mussels do not roll out and the juices stay in the pan.
Cook mussels on 400 degrees on the half shell in the oven for 10 minutes until juices begin to cook out of mussels.
In a seperate bowl mix together the mayonnaise, lime , salt, pepper, and sriracha sauce.
Mix the pre-seasoned rice flakes and the cheese into the mayonnaise mixture until blended. Add more sriracha for extra spicyness. I can only handle a little so 1-2 tbsp is fine for me. Mixture will be chunky and thick.
Top the individual mussels with the mixture and put in the oven for 7-10 minutes.
Change the oven to broil and set the mussels under the broiler until they begin to turn brown and slightly bubble.