Gluten-Free Recipes for 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: BREADS, DAIRY-FREE, DESSERT, FOR KIDS, HOLIDAY


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: APPETIZERS/SNACKS, BREADS, SIDE DISHES


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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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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Indulgent Mini Cornbreads

Indulgent Mini Cornbreads


From Oonagh Williams of Royal Temptations Catering

Want more recipes from Chef Oonagh? Keep an eye out for her column in NFCA’s December 2014 newsletter, hitting inboxes on December 4.

I wanted a more indulgent corn bread. I remember the soft, buttery, cake-like corn breads often served in restaurants that my husband can eat. Sorry, New England-style is sweet. My everyday cornbread has fat-free milk or almond milk, olive oil and liquid egg substitute. Very tasty without the fat calories. This version is just from cornmeal. I find that I like the “grittiness” of Arrowhead Mills cornmeal, (labeled gluten-free). Other friends like coarser or smoother corn meals. Bob’s Red Mill make both. Their version is grittier since it is stone ground, but more nutritious. A coarser corn meal might also make a drier cornbread.

I should remember not to experiment with a recipe when I am busy, with my husband home and back aching. I ended up making these with 5 oz. 10 Tbsp. of butter instead of the 6 Tbsp. I tell you in the recipe. So beyond indulgent to evil! They were very good, but the butter quantity is crazy. So stick with the 6 Tbsp. recipe. It’s still a lot of butter.

Makes 6 mini loaves, a little bigger than 2×4”Gluten-Free Indulgent Mini Cornbreads

Ingredients:

  • 3 oz. 6 Tbsp. (85g) soft butter or substitute, melted
  • 1/3 cup (2+1/2 oz., 70g) sugar
  • 1 egg
  • 1 tsp. (5ml) gluten-free vanilla extract
  • 1 cup (5 oz., 145g) labeled gluten-free cornmeal
  • 1/2 tsp. baking soda
  • 1/8 tsp xanthan gum (They are crumbly without xanthan gum. My husband complained, I didn’t mind.)
  • ½ cup (120 ml., 4 fl. oz.) buttermilk (Add 1 tsp. lemon juice to almond milk etc. for dairy-free. In New Hampshire, we can easily buy “real” buttermilk.)
  • Pinch of salt
  • Maple syrup to finish

Directions:

  1. Preheat oven to 375 degrees and grease 6 cavity mini loaf pan.
  2. Place all ingredients in bowl and beat with an electric mixer for about 2 minutes until creamy and fluffy. If the mixture looks too stiff, add 1-2 Tbsp. more buttermilk.
  3. Scoop into greased mini loaf pans and smooth surface.
  4. Bake in preheated oven for 15 minutes until risen and golden brown.
  5. Brush tops of warm cornbread with maple syrup. Of course you can also whip some maple syrup into soft butter to serve with cornbread.

Alternative Suggestions:You can add some chopped jalapeñoes, cheese, herbs, bits of bacon, red pepper.

Watch me on New Hampshire’s ABC TV on Wednesday, November 19, 2014 for something deliciously gluten-free. On Friday, December 12, 2014, I’ll be making my gluten-free Kahlua tipsy cake at the producer’s request. She doesn’t mind it’s gluten-free, even though she’s a wheat eater.

Chef Oonagh’s son was diagnosed over 5 years ago with no previous symptoms. She has non-celiac gluten sensitivity, but with celiac disease markers, and has cousins with celiac disease. Chef Oonagh is British, has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire. Chef Oonagh will be speaking at the GFAF Expos in Springfield, Massachusetts in October and Dallas, Texas in November. Chef Oonagh has just returned from speaking and teaching gluten-free cooking classes to a support group in Dallas and Fort Worth. ‘Like’ Chef Oonagh at Gluten Free Cooking with Oonagh on FB where she posts links to her recipes, her Delicious Gluten Free cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at [email protected].


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Jill and Stella’s Gluten-Free Banana Bread

Jill and Stella’s Gluten-Free Banana Bread

Jill and Stella’s Gluten Free Banana Bread

When my daughter Stella was diagnosed with celiac disease, we discovered that we love to bake together. Naturally, we bake a lot of cookies, but one of our favorite family traditions is baking gluten-free banana bread. It’s super easy and totally delicious for breakfast, an after school snack or to give away as a gift. Maybe it will become a family tradition in your house, too!

Ingredients:

  • 3 over-ripe bananas
  • ¾ cup of your favorite sugar
  • 1 egg
  • 4 T. butter
  • 1 ½ cups all-purpose gluten free flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. cinnamon

Directions:

1. Preheat oven to 325 degrees and grease a 9″ x 5″ loaf pan.

2. Mash bananas (you should have 1 cup) and beat in sugar, egg and butter.

3. In another bowl, stir together gluten-free flour, salt, baking soda and cinnamon.

4. Add banana mixture to the dry ingredients.

5. Stir until mixed and pour into pan.

6. Bake for 55 to 60 minutes.


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Quinoa Banana (or Apple or Pear) Bread

June 5, 2015

Quinoa Banana (or Apple or Pear) Bread


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 2 tbsp oil
  • ¼ cup non-fat vanilla yogurt (for dairy-free, use almond milk)
  • 1 cup sugar (use 2 tbsp less than this if you don’t want it too sweet)
  • 2 large eggs (for egg-free, use 2 tbsp flax seed meal and 6 tbsp water)
  • 1 1/2 tsp vanilla extractGluten-Free Quinoa Banana Bread
  • 1/2 cup quinoa flakes (You can substitute 2/3 cup of gluten-free rolled oats.)
  • ¼ cup almond meal
  • ¼ cup Oonagh’s Gluten-Free Flour Mix
  • 1/2 tsp xanthan gum
  • 1 tbsp cinnamon
  • 2 tsp gluten-free baking powder
  • salt
  • 2 medium to large very ripe bananas, peeled and mashed
  • 1/2 cup chopped nuts (I use pecans)
  • 1/2 cup raisins (or other dried fruit)

Directions:

1. Do not preheat oven. Quinoa flakes and oatmeal need the extra 20 minutes of oven heating to temp for them to soften; otherwise, they stay hard, gritty and dry. The flakes also continue to soften as the cooked bread cools.

2. Beat oil, yogurt (milk), sugar and eggs (flax seed meal mix) together for 2 minutes until plenty of air bubbles are visible.

3. Add vanilla and stir dry ingredients into egg mix.

4. Add bananas, nuts, and raisins, and blend thoroughly.

5. Place dough in greased and gluten-free floured 8”x8” pan. Since many cooking sprays contain soy lecithin and people vary in their tolerance of soy lecithin, I use a paper towel with some olive oil to grease the baking dish.

6. Now turn the oven on to 350 degrees and place the pan in the oven. Let the pan sit for 20 minutes while the oven heats.

7. Once the oven has reached temperature, bake for about 45-60 minutes. As the cake rises, it gets darker, feels soft on top but not wobbly. Insert a toothpick to check when it’s done. Remove from oven and cool completely before cutting.

Tips & Alternatives:

Instead of bananas, use 1 large cored and shredded Gala, Fuji or Braeburn apple or pear.

If using gluten-free oats instead of quinoa, expect a softer, almost custardy banana bread.


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Mock “French Bread” Crostini

Mock “French Bread” Crostini


From Chef Oonagh Williams of Royal Temptations Catering

I’ve made various gluten-free French breads, bought gluten-free French breads, but none of them came close to regular wheat French bread. I have found a trick that uses gluten-free bagels to make crostini. Here’s how:

1. If frozen, let gluten-free bagel thaw, then cut down through bread to make slices in whatever thickness you desire.

2. Bake the slices in a single layer at 350 degrees until they are as crisp.

3. Top with fresh Bean Salsa or your favorite dip.

Tips and Alternatives:

Don‘t let them get too brown or they shatter when you try to bite into them.

You do need them to be hard if you are going to put toppings on in advance of party as bread will soften under toppings.


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Irish Soda Bread: 2015 Version

May 5, 2015

Irish Soda Bread: 2015 Version


From Chef Oonagh Williams of Royal Temptations Catering

Irish Soda Bread

So this is tweaking my gluten-free soda bread recipe even more. Remember that it is very difficult to reproduce the tastes of these original dishes since they were prepared at a time when all food was extremely fresh. In Ireland, we had our own butter and milk, the flour came from a local mill, and your meat and vegetables were from your own land, particularly in the country.

I keep playing with the recipe for 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. I like a crusty outside, but my mother’s was always softer. This is a stronger flour blend, so it needs more liquid.

Makes 7-8 large scones. A #40, 2 Tbsp. scoop makes 20 mini scones for 20-25 minutes of cooking. I mixed Kerrygold shredded Irish cheddar with some Kerrygold butter to make a spread for scones. Kerrygold is genuine made in Ireland butter and cheese.

Ingredients:

  • 1 cup (5+3/4 oz., 160 g) brown rice, potato starch, tapioca starch mix (Some suggestions include King Arthur, Annalise Roberts, Authentic Foods. Always be sure to double check the label to ensure it is gluten-free)
  • ½ cup teff flour (2+1/2 oz., 70 g)
  • ½ cup millet flour (2 oz., 60 g)
  • 1 tsp. (5 ml) baking powder (I use Rumford’s labeled gluten-free)
  • ½ tsp. salt (Some people might like more salt if they are heavy salt eaters.)
  • ½ tsp. xanthan gum
  • 1 Tbsp. (15ml) sugar
  • 2 Tbsp. butter
  • 1+1/4 cup (10 fl. oz.) buttermilk
  • 1+1/4 tsp. baking soda (Also known as bicarbonate of soda in the 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.
  4. Stir baking soda into buttermilk. Many older English recipes have you stir baking soda into liquid ingredients so it dissolves. Otherwise, you can taste an unpleasant 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 buttermilk mix into dry mix with a wooden spoon or spatula until mix resembles quite a sticky dough, not a dry dough. 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 buttermilk. Weather conditions, like humidity, make a difference to the 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 lined cookie sheet using roughly a quarter cup scoop.
  7. Bake in preheated oven for about 30 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 sounds hollow if you tap the bottom of the breads.
  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 crust so I prefer it crisp.
  9. Serve with egg and smoked salmon torte or toast for breakfast with marmelade, or straight from the oven hot with butter melting. We had soda bread and smoked salmon for our wedding and our son’s Christening.

About Chef Oonagh Williams

Chef Oonagh WilliamsChef Oonagh Williams has just been chosen as one of New Hampshire’s WZID’s Outstanding Women for 2015. See her at the WZID Women’s Expo Saturday, March 7 and watch her on WMUR’s Cooks Corner on Friday, March 13 with St. Patrick’s Day recipes. Like her at Gluten Free Cooking with Oonagh on Facebook. Chef Oonagh will be at Concord Co-Op on Thursday, March 12, Atkinson Library on Tuesday, March 24 and Westford MA on Thursday, March 26 – programs on the power of food – best medicine or worse poison. Chef Oonagh also does Corporate Lunch ‘n Learns and speaks at various celiac disease conferences. Check the newsletter archives for more of Chef Oonagh’s St. Patricks Day recipes, beef in gluten-free beer, Irish Chicken Rolls, Sticky Toffee puddings and more.


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