Gluten-Free Recipes for Breads



Gluten-Free Hot Cross Buns

February 23, 2024

Hot cross buns are an Easter classic, especially in the United Kingdom and British Commonwealth, but with their blend of dried fruits, zests, and spices, they make an excellent sweet treat any time of year.

This recipe was provided by our friends at the Gluten-Free Palate.

A photo of hot cross buns. There are also bowls of various ingredients.

Ingredients

Hot Cross Buns

  • 1 ½ cups gluten-free all-purpose flour
  • 5 Tablespoon cornstarch
  • ½ cup sugar
  • 2 teaspoon dry quick yeast
  • 1 teaspoon cream of tartar
  • teaspoon cinnamon
  • teaspoon salt
  • teaspoon pumpkin pie spice
  • ⅓ cup dried currants
  • 3 Tablespoon dried cranberries
  • 2 Tablespoon crushed almonds
  • 1 teaspoon lemon zest
  • 1 teaspoon orange peel
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 2 eggs
  • ½ cup melted butter

Glaze

  • ½ cup powdered sugar
  • 2 Tablespoon orange juice (or milk)

Instructions

  1. Preheat the oven to 360°F. Pour flour, starch, sugar, quick dry yeast, and cream of tartar into a deep bowl, mix with a whisk.
  2. Add spices, lemon and orange zest, salt, and mix again.
  3. Add vinegar, vanilla, and butter.
  4. Add eggs and start mixing everything. As a result, you should get a soft sticky dough, do not add a lot of flour, otherwise it will turn out to be too dense. If you see that there is not enough liquid, pour in some milk.
  5. Add dried currants, dried cranberries, and chopped almonds.
  6. Stir again, cover the bowl with cling film and leave for half an hour in a warm place. During this time, the dough will increase slightly in size and become even softer and fluffier.
  7. Divide the dough into 6 parts.
  8. Form each piece of dough into a small bun about 3 inches in diameter. Transfer the buns to a baking sheet lined with parchment, cover with cling film and leave for another 15 minutes.
  9. On top of each bun, make an incision in the shape of a cross.
  10. Grease each bun with sweet water made from a teaspoon of powdered sugar and 3 tablespoons of water. Put the buns in the oven and bake for about half an hour. Remove the buns from the oven and let cool slightly.
  11. Make a glaze with orange juice and powdered sugar. If you want the glaze to be perfectly white, use milk or water instead of orange juice. Lemon juice is also suitable.
  12. Apply glaze to the cross-shaped cuts on the buns and leave to dry. Hot cross buns can be tasted as soon as they have cooled down a bit.
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TAGS: VEGETARIAN, HOLIDAY, DESSERT, BREADS


Gluten-Free Cinnamon Raisin Bread

December 28, 2023

Some say cinnamon bread is the best way to eat raisins—whether you love them or tolerate them, this gluten-free bread is sure to please anyone! Spread jam on it for a sweet treat, or enjoy it with peanut butter for a more protein-focused breakfast.

This recipe was provided courtesy of our friends at the Gluten-Free Palate.

Slices of gluten-free cinnamon swirl raisin bread.

Ingredients

Bread

  • 2 ½ teaspoon active dry yeast
  • 1 cup warm milk
  • 4 Tablespoon brown sugar
  • 2 large eggs
  • ¼ cup plain yogurt
  • 2 ¾ cups of gluten-free flour
  • 1 teaspoon ground cinnamon
  • ¼ cup canola oil
  • ¼ teaspoon salt
  • ½ cup raisins, soaked in warm water for 30 minutes then fully drained. Tap with kitchen towel if needed.

Cinnamon Swirl

  • 1 stick butter, softened
  • 1 Tablespoon ground cinnamon
  • 3 Tablespoon brown sugar
  • 1 Tablespoon butter, melted (for brushing the dough before it’s ready to bake)

Instructions

  1. In a mixing bowl, mix yeast, warm milk, and brown sugar. Mix until the sugar is well dissolved, and cover with a warm kitchen towel for 10-15 minutes or until the yeast blooms (it’s bubbly on the top).
  2. In a bowl of a stand mixer, using a whisk attachment, mix eggs, yogurt, and yeast mixture until incorporated.
  3. Change the whisk attachment to the hook attachment and add gluten-free flour and ground cinnamon. Mix well using medium speed for 5-10 minutes.
  4. Add canola oil and salt and mix for another 10 minutes.
  5. Last, add the raisins and mix again just until incorporated.
  6. Take the bowl off the stand mixer, and place the dough on a floured flat surface. Knead or fold for another 5 minutes or until the dough becomes smooth and form it into a ball.
  7. Put the dough ball in a large, oiled bowl, cover it with a clean kitchen towel, and let it rest in a warm place for 45-60 minutes or until it doubles in size.
  8. Mix the butter, cinnamon, and brown sugar in a bowl. Refrigerate until the dough is ready.
  9. Generously grease the loaf pan with butter. A 8 x 4.5 x 4-inch loaf pan will do.
  10. After waiting, put the dough on a floured flat surface and punch the air out of it. Form it into a ball then divide it into 5 equal parts. Take 1 part (keep the others covered with a kitchen towel) and roll it out into a rectangle, ½-inch-thick and 7½ inch-long (or however long your loaf pan is).
  11. Spread ⅕ of the cinnamon butter mixture on top of the rectangle of dough, then roll the dough to form a log with a length of 7½ inches. Repeat with the rest of the dough sections.
  12. Now you have 5 logs of dough. Put 2 of the logs on the bottom of the pan, side by side, and put the others on top of them.
  13. Cover the pan using a towel and let it rest for another 45-60 minutes, or until it doubles in size.
  14. Pre-heat your oven to 350°F.
  15. When the dough is ready, brush the dough with melted butter.
  16. Bake for 35-40 minutes. If the top of the bread is getting brown fast, cover with aluminum foil.
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TAGS: BREAKFAST, BREADS


Roti (Indian flatbread)

April 5, 2023

A plate of roti with a garnish of coriander.

Roti is undoubtedly a staple of Indian cuisine, and it’s popular across all of South East Asia as well. They’re fairly easy to make, but traditionally contain wheat—we’re here to help! Try this gluten-free recipe with your next curry.

This recipe is provided courtesy of the Gluten-Free Palate.

Ingredients

Yields 6 servings

  • ½ cup chickpea flour (also called besan or gram flour)
  • ¼ cup cassava flour
  • 1 cup gluten-free 1-to-1 flour
  • 1 teaspoon xanthan gum
  • ½ teaspoon fine sea salt
  • 2 teaspoon baking powder
  • 2 Tablespoon olive oil
  • 2 ½ cups hot water

Instructions

  1. Place all of the dry ingredients in a medium-sized bowl: chickpea flour, cassava flour, gluten-free plain flour, xanthan gum, fine sea salt, and baking powder. Mix well using a whisk or wooden spoon.
  2. Add olive oil. Pour hot water a little at a time. Mix well using a wooden spoon until you can form it into a dough ball. The dough should be soft and firm but not too sticky—you probably won’t need to use all the water.
  3. Slice the dough into 6 pieces and then roll each piece into a small ball. Place them in the bowl and cover with a damp cloth.
  4. On a flat, floured surface, lay one of the dough balls and start to roll it until really thin. Make it as round as you can.
  5. Once you have rolled and shaped all the dough, heat a cast iron grill pan until hot.
  6. Place a roti circle onto the hot pan and leave to cook until you just start to see bumps appearing on the surface. Now flip the flatbread using a silicone spatula.
  7. Using a clean kitchen towel, press down very lightly for a few seconds to help the inside cook quickly, and then allow the bread to cook. After a few times, the roti starts to puff up. At that point, remove from heat and let the bubble deflate naturally.
  8. Enjoy roti with curry while hot!
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TAGS: DAIRY-FREE, BREADS


Cinnamon Roll Cupcakes

November 1, 2021

Recipe courtesy of our sponsor Schär

These mouth-watering Cinnamon Roll Cupcakes will delight your friends and family. We top them with Cream Cheese Icing so they look and taste just like the classic cinnamon rolls of your dreams!


Ingredients

  • 10 slices Schär Gluten-Free Artisan Baker White Bread
  • 4 tbsp brown sugar
  • 3 tbsp butter
  • 3 tsp cinnamon
  • 3 eggs
  • 1 cup cream
  • 2 tsp divided vanilla extract
  • 2 tbsp cream cheese, softened
  • 1 tbsp butter, softened
  • 1/4 cup powdered sugar

Directions:

Make the Cinnamon Roll Cupcakes:

  • Preheat oven to 375 degrees F.
  • Grease a 12-cup nonstick muffin/cupcake pan.
  • Trim crusts from bread. Arrange bread slices on large cutting board.
  • Mix brown sugar and cinnamon in small bowl.
  • Spread each bread slice with butter.
  • Evenly sprinkle cinnamon-sugar mixture on top of buttered bread slices.
  • Stack 2 bread slices together with cinnamon-sugar sides facing each other. Repeat to make a total of 5 sandwiches.
  • Using a serrated knife, gently cut each bread stack into 8 to 10 strips, then cut each strip crosswise in half.
  • Carefully line the muffin cups with the strips, in a circular pattern, dividing the slices evenly to fill all 12 cups.
  • Place the eggs, 1 teaspoon vanilla extract and the half & half in a medium bowl. Whisk to blend.
  • Use a small measuring cup to pour the egg mixture over the bread strips, dividing the mixture evenly among the muffin cups. Let rest 5 minutes.
  • Bake for 25 minutes or until cupcakes spring back to the touch. Cool pan on wire rack for 3 to 5 minutes.
  • Use a knife to loosen the edges of the cupcakes, and then carefully invert muffin pan to release cupcakes onto a platter.

Make the Cream Cheese Icing:

  • Combine powdered sugar, cream cheese, butter and remaining 1 teaspoon vanilla extract in a small bowl. Stir until smooth.
  • Spread 1 teaspoon icing evenly on top of each cupcake.
  • Serve warm!
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TAGS: FOR KIDS, HOLIDAY, RECIPES OF THE WEEK, DESSERT, BREADS


Garlic Bread

May 10, 2021

Recipe courtesy of our sponsor Schär

Is there anything as mouth-watering as the aroma of garlic bread wafting from the oven? This easy recipe will become an anytime go-to. Garlic Bread pairs beautifully with salads, soups, pastas, and so much more!


Gluten-Free Garlic Bread


Ingredients

1 Schar Baguette
1/4 cup butter at room temperature
2 garlic cloves, minced
tbsp parsley, chopped

Preparation

  • Preheat oven to 350 degrees F.
  • Mix butter, garlic and parsley in a small bowl.
  • Slice baguette lengthwise to make two long halves.
  • Place halves cut side up on a foil-lined baking sheet.
  • Evenly spread garlic butter on cut side of each bread half.
  • Bake 10 minutes; remove baking sheet from oven.
  • Change oven to broil setting, and adjust rack to about 6 inches from broiler.
  • Place baking sheet under broiler. Broil bread about 1 minute or until toasted. Watch carefully: garlic bread can burn easily!

Tip: This recipe can be easily doubled.

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TAGS: APPETIZERS/SNACKS, BREADS


Pumpkin Cake

September 30, 2020

From Oonagh Williams of Royal Temptations Catering

This is the original pumpkin quick bread from my wheat flour days that I’m sure many of you used to bake.  I’ve been making it gluten-free for years, it can be dairy-free without any of the dairy add-ins/ons. Without the cream cheese, a slice or two is a good sustaining breakfast or snack.  

I try and use less xanthan gum or even none if I can, as you get an even fluffier texture when baked. 

There is no xanthan gum in this recipe.

Gluten-Free Pumpkin Cake

Ingredients:

  • 1/2 of 15 oz can (8oz) roughly 1 cup solid pack pumpkin, not pie filling (ingredient list should only be pumpkin)
  • 1c + 2 tbsp sugar (8 oz) 
  • 1/2c (4oz) melted coconut oil or almond oil or avocado oil
  • 3 large eggs
  • 1/3 c water 
  • 1 tsp gluten-free vanilla extract 
  • 1+1/4 c (5+3/4 oz) my gluten0free flour mix or same by weight of King Arthur Flour gluten-free all-purpose flour (no xanthan gum, no baking powder, only flour blend)
  • 1 tbsp (15 ml) gluten-free apple pie or pumpkin pie spice that you know you can eat. So many brands aren’t labeled gluten-free. 
  • 1/2 c (2 oz) almond meal 
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5ml) gluten-free baking powder 
  • pinch of salt
  • 1/3 c craisins – dried cranberries
  • 1/3 c golden raisins (known as sultanas in UK) or ordinary raisins
  • 1/3 c chopped pecans or other nuts. 

Cream Cheese Center
Mix together:

  • ½ of 8 oz brick of cream cheese softened– I use lite 
  • 1 egg yolk or 1 tbsp liquid egg substitute
  • 2 tbsp sugar
  • 1 tsp gluten-free vanilla extract 

Streusel
Mix together:

  • ¾ c chopped pecans or nut of choice 
  • ¼ c sugar 
  • 2 tbsp light brown sugar 
  • 1 tsp gluten-free apple or pumpkin pie spice

Directions:

  1. Put pumpkin, oil, sugar, eggs, water and vanilla in large mixing bowl and beat well for 2 minutes until air bubbles are visible.
  2. Stir all dry ingredients together, then add and beat in dry ingredients. Stir in fruit and nuts.
  3. Grease and gluten-free flour a 10” bundt pan.
  4. Sprinkle half of the streusel around base of pan and pour in half of batter.
  5. Gently spread cream cheese mix on top of batter.  It won’t be perfect and might sink a bit.  Try not to spread cream cheese to sides of pan or it will stick.
  6. Gently pour in second half of batter and sprinkle second half of streusel on top.
  7. Bake in preheated 350 * oven for 45-55 minutes. If top is browning too much, cover with foil. The cake will rise and dome and look cracked from nuts and sugar.
  8. I prefer using a bundt pan, the cake looks prettier than in a loaf pan and with the hole in the middle, the cake cooks more evenly with less chance of a raw center. Cake should be well risen, it will be dark brown because of spices, firm at edges and pulling away from sides. I poke at middle of cake with a fork, since I find that most gluten-free cakes need longer cooking than regular flour cakes. Remove from oven, leave to cool for 10 minutes, turn out onto cooling rack and allow to cool completely.  Cake keeps fresh for quite a few days, freezes and nukes well.

Watch me make variations of this cake:

For Halloween, make the pumpkin cake in cupcakes, without filling. Frost with cream cheese frosting, tinted orange if you want (mix red and yellow food coloring together.  A recent bottle of McCormick’s food coloring stated it was a gluten-free food.) Top with Halloween candies that are gluten-free. 

Note: cream cheese filling and streusel adapted from a recipe in Port Danby Cozy mystery by London Lovett.

My rice-free GF mix:

  • ½ cup potato starch 
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.  
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill. 

Larger quantity:

  • 1 x 14 oz bag potato starch, which is 3+1/2 cups – that’s the size I can buy. 
  • 1+3/4 c of Tapioca Starch is 7 oz
  • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
  • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.

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TAGS: HOLIDAY, FOR KIDS, DESSERT, DAIRY-FREE, BREADS


Spicy Sausage and Peach Cornmeal Muffins

January 2, 2020

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The original (non-packet mix) wheat flour recipe for these muffins came from Better Home and Gardens. It appealed to me in the middle of a New Hampshire winter. Prosciutto (Italian ham) is delicious but also expensive, so I use one of the Al Fresco fully cooked, labeled gluten-free, sweet and smoky bbq sausages, weighing 3 oz instead of 4 oz chopped prosciutto. They have a nice texture, still a slight graininess of cornmeal, excellent warm with butter. 

Some of you probably know that I don’t normally use packet mixes. I do have a culinary arts degree and always cooked from scratch so even in wheat flour days I couldn’t see the point of using a packet mix that tasted commercial and still needed egg and oil as well as containing unpronounceable ingredients. But I am realistic and know that plenty of people will use a packet mix. Friends that I trust about food recommend the ‘Krusteaz gluten-free honey cornbread and muffin mix’, 15 oz box which includes both millet and sorghum flour for better nutrition the same as my blend.  No rice flour or potato starch.

Ingredients:

  • 1 cup Krusteaz mix, which includes baking powder, xanthan gum and honey powder so no additional baking powder, xanthan gum or sugar added.
  • ¼ teaspoon salt
  • ½ cup half-and-half or light cream
  • 1 egg
  • 2 Tbsp butter, melted and cooled
  • 1/2 cup chopped peaches. The recipe recommended using frozen peaches if fresh weren’t available.  I have found lots of frozen peaches are tasteless and not sweet. I used 6 slices/3 oz of Del Monte canned peaches, rinsed off juice or syrup, patted dry and chopped. The muffins will be soggy if you don’t dry off the peaches.
  • 1 x 3 oz Al Fresco sweet and smoky bbq sausage, quartered lengthwise and chopped small. You can leave the skin on. 4 to a packet.

Directions:

  1. Preheat oven to 400°F.  l used paper liners in 2 1/2-inch muffin cups, less clean up and portable; set aside. 
  2. In a medium bowl whisk together half-and-half, eggs, and melted butter. Stir in peaches and sausage. Stir in Krusteaz mix and salt. Stir just until combined. Divide batter among prepared muffin cups. They say filling 2/3 full so I only get 8 muffins, but they don’t rise much and are not the huge monsters you get in-store. 
  3. Bake for 18-20 minutes or until the edges are golden. Remember that ovens vary and so does the size of the muffins you make and can take longer to cook.  I literally pull one apart to check all the way to the bottom. 
  4. Serve warm with butter.  They reheat nicely in the microwave.

 

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TAGS: BREADS, SIDE DISHES, APPETIZERS/SNACKS


English Scones

May 21, 2019

A gluten-free Mother’s Day treat!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh


I saw the original wheat flour dough for this recipe in one of my English cookbooks and made gluten-free version of the dough, tried it, liked dough, but was bored by filling  But since then I have used my gluten-free version of the dough to make scones, non-yeast cinnamon buns, non-yeast Stromboli, yeast and non-yeast Lithuanian bacon buns, and Italian sweet ricotta Easter Pie. All of this just by altering amount of sugar, butter and type of liquid from fat free milk to heavy cream.

This pastry is a cross between pie crust and cookie dough—soft, rises due to baking powder, very rich.

In all my hands-on wheat flour cooking classes as well as brunch parties for clients, I always had to make my English scones, with raspberry jam and whipped cream with Chambord, or peach jam and cream with peach schnapps. Clients would stand in kitchen watching me make scones, unable to believe that people still baked real food. Scones are a part of life in England, cream teas, Sunday afternoon tea. My mother used to make them by the hundreds for church fair.

Gluten-Free English Scones
Makes 6 scones

Ingredients:

  • 5 oz (1 cup less 1 tbsp, 140g) King Arthur gluten-free all purpose flour – no baking powder or xanthan gum. Available in 24 oz box in grocery store.
  • 3 oz (¾ c, 84 g) almond flour – note finely ground almond flour (white) is less volume than more coarsely ground almond flour or almond meal (freckly), that’s why I weigh. Too much or too little by volume will alter recipe. Not all measuring cups are accurate.
  • ¼ c (1 oz, 28 g) powdered (icing) sugar
  • ¾ stick (3 oz, 84 g) cold butter
  • 2 tsp (10ml) gluten-free baking powder
  • pinch of salt
  • ½ tsp (3 ml) xanthan gum, ¼ tsp xg crumbled too much even when cold.
  • 1 egg
  • 1 tsp (5 ml) gf vanilla extract, almond if doing more almond filling.
  • ¼ c (60ml, 2oz)- 1/3 c cream.  I use cream for scones for a richer taste, but also a more tender dough that will crumble a bit when warm, it doesn’t need more xanthan gum.  I use 1/4c cream if I am baking scones on a baking sheet where they will spread. If you are putting scones into mini whoopie pie tins or a ‘shape’ then I use 1/3 c for dough so it’s moister but will spread without walls to contain scone.

Directions:

  1. Mix gluten-free flour, almond flour, sugar, xg, baking powder and salt together, then rub in cold butter until resembles fine breadcrumbs. Food processor is quickest.
  2. Mix egg, cream and extract together and whisk with a fork to blend egg.
  3. You can add liquid mix to dry mix in food processor and pulse to combine.  For scones I prefer to take dry mix from food processor into 4 cup bowl, add liquid and stir until combined.  Gently knead a few times with white rice flour.
  4. Pat dough into roughly 6 inch circle, Cut into 6 pieces, separate and place on lined cookie sheet or skillet and bake at 400 for 20-25 minutes.  Scones should have risen, be a nice light golden brown color, and look fluffy inside when you break one open. Round each piece into a ball to cook in mini whoopie tin etc.
  5. Remove from oven, let cool slightly.  If you try to halve scones too soon, they will disintegrate. Then halve and serve with good raspberry jam (my favorite) topped with imported clotted cream – about $5 for 6 oz jar in specialty cheese section of my regular grocery store. Or just whip and sweeten some heavy cream.
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TAGS: SIDE DISHES, HOLIDAY, BREAKFAST, BREADS, APPETIZERS/SNACKS


Date and Walnut Irish Soda Bread

March 6, 2019

Date and Walnut Irish Soda Bread

A delicious recipe for gluten-free Irish soda bread featuring dates and walnuts

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I keep playing with the recipe for gluten-free Irish soda bread trying to get a taste even closer to what I grew up with. Both my parents were born in Southern Ireland, so soda bread was almost a daily bread growing up, even in London, England.

Gluten-Free Irish Soda Bread with Dates and Walnuts


Ingredients:

  • 1 c (5+3/4 oz, 160g) the brown rice, potato starch, tapioca starch mix (King Arthur, Annalise Roberts, Authentic Foods) OR 1c (4oz, 112g) my gluten-free blend (see recipe below) and 1/2 c (2oz, 56 g) almond flour
  • 1⁄2 c Teff Flour (2+1/2 oz, 70g)
  • 1⁄2 c Millet Flour (2 oz, 60g)
  • 1 tsp (5 ml) baking powder – I use Rumford’s labeled gluten-free
  • 1⁄2 tsp salt
  • 1⁄2 tsp (3ml) xanthan gum
  • 1 tbsp (15ml) sugar
  • 2 tbsp (30ml) butter or substitute
  • 6 Medjool dates, pits removed and cut into small pieces. (about $5.99/lb box in my local market)
  • 1⁄2 c (2 oz, 56 g) chopped walnuts, toasted – Mariani brand has started labeling their nuts gluten-free. I toast all my walnuts at one time and store them.
  • 1+1/4 c (10 fl oz, 300ml) milk (fat free milk or soured almond milk)
  • 1⁄4 c (60 ml) plain Greek yogurt
  • 1+1/2 (8 ml) tsp baking soda (aka bicarbonate of soda in UK)


Directions:

1. Preheat oven to 400*.
2. In a wide shallow bowl mix flours, baking powder, salt, xanthan gum and sugar.
3. Rub butter into flour mix until it resembles fine breadcrumbs. Or in food processor and then turn into mixing bowl. Stir in chopped dates and walnuts.
4. Whisk baking soda into milk and yogurt in 2 c jug. Many older English recipes have you stir baking soda into liquid ingredients so it dissolves. Otherwise you can taste nasty, metallic flavor in your mouth from too much baking soda or baking soda left in lumps. That metallic taste is why so many people don’t like soda bread.
5. Stir milk mix into dry mix with a wooden spoon or spatula until mix resembles quite a sticky dough, not a dry dough. I described it as looking like concrete as you mixed it due to color of flours. Very wet to start. Depending on how carefully you measured ingredients and brands used, the flour mix might suck up liquid and be quite dry, needing more of the milk. Weather conditions, humidity all make a difference to dryness of flours. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough so it is scoopable. You do want it to be sticky, so it is not dry on baking. This dough is dark colored so it is difficult to see if it needs more liquid. Stir to the very bottom of the mixing bowl.
6. Scoop dough onto greased skillet that is roughly 10” across top. You can bake in smaller skillet for thicker loaf. Remember gluten free tends to spread so I always cook it in a ‘container’.
7. Bake in preheated oven for about 45 minutes. Even though bread might look cooked, if you break off a piece and it still tastes a bit grainy and bitter soda, it needs more cooking. When thoroughly cooked there shouldn’t be a soda aftertaste. Cook until bread is well risen, hard on top to the touch and sound hollow if you tap the bottom of the bread. Any white specks showing in bread is yogurt not mixed in and that almost always happens.
8. Remove from oven and place on cooling rack. Rub with butter if you want. Wrap in clean cloth to soften crust if you want. I love the crunchy, nutty flavor crust so I prefer it crisp.
9. Serve with egg and smoked salmon torte or toast for breakfast with marmalade, or straight from the oven hot with butter melting. Also great with cheese.

My Gluten-Free Mix (Rice Free)


Ingredients:

  • 1⁄2 cup potato starch or arrowroot starch for those with nightshades.
  • 1⁄4 c tapioca starch – note there is a difference in tapioca starch from different brands.
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill.


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American Popovers (British Yorkshire Pudding)

November 5, 2015

American Popovers (British Yorkshire Pudding)


From Chef Oonagh Williams of Royal Temptations Catering

Makes 6 muffin tops

Ingredients:

  • 3 large eggsGluten-Free Popovers or Yorkshire Pudding
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • ¼ tsp xanthan gum
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard powder (make sure it’s gluten-free)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped green tops of green onions
  • ½ cup milk (whole milk is best)
  • Salt and pepper to taste
  • 2 Tbsp olive oil
  • ¼ stick of butter, melted (optional)

Directions:

1. Preheat oven to 425 degrees.

2. Place 6 muffin tops tray and oil in oven to heat while oven preheats.

3. Whisk eggs in a large bowl until slightly fluffy, about 1 minute.

4. Add flour, xanthan gum, garlic powder, mustard, herbs, milk, salt and pepper to taste and beat just to blend. Let stand for about 5 minutes. Batter should be pourable, but neither runny nor stiff.

5. Remove pan from oven, divide hot melted butter evenly between holes (1 teaspoon in each) and pour in batter, about ¼ cup per hole. Batter will sizzle as it hits hot pan and immediately start forming a skin on edges. The pan must be hot.

6. Immediately put pan in oven and cook for about 15-20 minutes until puddings are deep golden brown, have risen all the way around the pan, normally quite unevenly and very little flat area. The more you bake them, the crispier they become with no soft areas.

7. Remove from oven and immediately serve since they will rapidly deflate. Serve onto a heated plate plus hot gluten-free gravy as they go cold rapidly.

Tips & Alternatives:

For a sweet version to serve at breakfast: Add 1 tsp. vanilla or almond extract, 2 tsp. sugar, and a bit of orange zest. Serve with warmed maple syrup, cinnamon sugar, powdered sugar and melted butter.


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TAGS: HOLIDAY, DINNER, BREAKFAST, BREADS