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Gluten-Free Recipes


Gluten-Free Recipes for Breads

Cornbread

An easy and delicious recipe for gluten-free cornbread... perfect for the holidays... and can be made dairy-free easily as well!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Cornbread

Ingredients:

  • 3/4 cup (3 oz, 84g) my gluten-free flour mix
  • 1/2 c (2 oz, 56g ) gluten-free almond meal or almond flour for better nutrition or use 1+1/4 cups gluten-free mix
  • 1 cup (4+1/2 oz, 126g) gluten-free cornmeal
  • 1 tbsp (15 ml) gluten-free baking powder
  • ½ tsp (3 ml) salt - you will probably have to adjust the amount of salt after first time of baking to your personal taste preference. I found without sugar the corn muffins needed more salt
  • 1/4 tsp xanthan gum
  • 1 Tbsp (15 ml) potato flour (not potato starch) - optional but makes moister bread - grind instant potatoes in your food processor to make potato flour
  • 6 tbsp (90 ml) sugar -also decrease after first baking if cornbread is too sweet for you. I don’t find it particularly sweet. I’m lazy and just use 1/3 c (80ml) sugar, quicker
  • 1 tsp (5 ml) gluten-free vanilla extract
  • 3 large eggs or 2 large eggs and ¼ cup egg substitute or all egg sub. -Papetti is meant to be gf and no onion etc.
  • 2/3 c (160 ml) milk (I use fat free). I have also used buttermilk, lactose free milk and almond milk
  • 1 stick of butter/Earth Balance/coconut oil (4oz, 112g) melted or ½ c (120 ml) olive oil (even a mix of evoo and regular olive oil)

Directions:

1. Preheat oven to 350*

2. Mix all the dry ingredients together.

3. Whisk egg, milk, butter or oil and vanilla together.

4. Pour wet mix over dry mix and gently stir together. Don’t over work, you can use an electric mixer, but do make sure to mix in all the dry bits. They don’t disappear on baking. Mix will look very wet so leave batter for about 2 minutes when it will have thickened due to baking powder and xanthan gum.

5. Divide up amongst greased muffin top pans, 8x8 or greased muffin pans. If you use muffin top pans, wet your fingers and spread the mix out to edges and only about ½ fill muffin top pans. Use a scant ¼ cup measure for muffin tops. I measure oil in ¼ cup measure and then use oily cup to scoop out batter which glides out of cup because of oil.

6. Bake for about 15-18 minutes or until bottoms are golden brown but the tops are barely colored if you are going to toast them. They don’t mound above the pan but rise evenly. Regular muffins and 8x8 pan I cooked until golden on top. Each oven is different so start checking at 12 minutes and even cook longer than 15 minutes, sometimes it seems to take 20 minutes to cook. Dark colored pans will brown outsides before inside is cooked through. I literally poke a fork into middle of biggest muffin or center of 8 x 8 to see that it is cooked through. A moister gf batter often takes longer to cook than regular flour batter.

Remove from oven and let cool for 10-20 minutes before removing from pans. I do toast the muffin top shape or just nuke them.

7. OR put batter into greased 8 x 8 pan and bake at 350* for about 35 minutes. I dig in to bottom center of pan to see that corn bread is cooked throughout. It frequently feels firm on top, nicely browned, but when you dig to bottom of center it is still wet raw.

Remove 8x8 from oven, cool and then eat as corn bread, use for corn bread stuffing, or cut into squares, and then cut in half to make a corn bread sandwich. Really good.

I cut corn bread pan into 3 inch squares, cut it in half and then toasted it, spread with mayo etc topped with turkey and tomato and ate as two pieces/open face sandwich. Far too messy to try and eat as a sandwich. My son totally approved of cooked bacon on top of warm cornbread as a breakfast.

Make mini muffins in cases set in mini muffin pans for less clean up.

NOTES: I have tried this with melted butter and fat free milk. That’s the best flavor for muffin or toaster cake in my opinion. But olive oil substitute is still excellent and has no cholesterol.

I make it with earth balance butter substitute and plain almond milk for my son. It doesn’t have the gold color of butter and looks very pale. But my son happily ate it. But it definitely doesn’t have the taste from butter.

I use oil for the corn bread, same fat calories but reduced cholesterol from not using butter. I have made it with egg replacer or flax seed meal egg replacement. I notice flavor of flax seed. With egg replacer it is more like a corn bread short bread toaster cake but my cousin was very happy with gf, cf and soy and egg free.

Get cooking hints and a recipe for turning this into gluten-free stuffing on Oonagh Williams' website!

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Tags: Breads, Side Dishes, Dairy-Free, Thanksgiving, Holiday

Bread Pudding with Butternut Squash, Bacon and Onion

The perfect gluten-free Thanksgiving side dish. 

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Make this as a side dish for Thanksgiving or use leftover roasted butternut squash or mashed butternut squash and serve with leftover turkey for breakfast or dinner. Bagel, egg and milk mix can be prepared in fridge before Thanksgiving and the rest of ingredients added. This is mild comfort food.

I normally use an Udi’s gluten-free plain bagel, it doesn't disintegrate and doesn't have any funny taste. I do also like Canyon Bakehouse gluten-free plain bagels, which has even more of a roll's softer texture to me. Aldi has gluten-free hamburger rolls that I do like for hamburgers, but haven't tried them for bread pudding. We love Against the Grain tapioca cheese bread, but it was wrong texture to us for bread pudding.

Gluten-Free Butternut Squash Bread Pudding

Ingredients:

  • 2 plain gluten-free bagels. Cut into tiny cubes about ½ inch square
  • 4 eggs or 1 c (250 ml) gluten-free egg substitute. I normally use 50/50 whole egg and egg substitute 
  • 6-8 slices of Jones Dairy Farm Bacon or Oscar Mayer center cut, both are labeled gluten-free. Or leftover ham. Cut small
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 1 Tbsp oil (15 ml)
  • 2c (500 ml)  milk, fat free is fine, but cream and whole eggs are wonderful
  • 12 oz (375g) peeled butternut squash, cut into small cubes, no more than 1" square. Or use leftover roasted squash or mashed squash
  • 2 tbsp (30 ml) finely scissored green of green onion
  • 2 tbsp (30ml) finely chopped fresh parsley
  • 1 c (4oz, 125 g) shredded Swiss cheese or Sharp Cheddar cheese
  • Salt and pepper to taste. If you used leftover roasted squash or mashed squash be aware of existing salt or fat content
  • 2 Tbsp (30 ml) maple syrup added to bread pudding and more to serve. Optional, maple syrup is in most NE fridges
  • 8x8 baking dish

Directions:

1. If you are using raw bacon, then put oil and bacon in saucepan or microwave safe dish and cook bacon until it starts releasing its juices. Add onion, garlic and raw butternut squash, stir, cover and cook for about 5 minutes until onion is soft and squash is just cooked. If using leftover cooked squash, just cook bacon, onion and garlic then stir in leftover cut up butternut squash or mashed squash.

2. Then I like to mix the casserole ingredients in a glass bowl/jug, cover and refrigerate overnight. 

3. In the morning preheat oven to 350*, make sure to spray the 8x8 baking dish as this makes it far easier to clean dish. Stir the bread mix well to make sure bacon/squash is evenly distributed, and then pour into sprayed baking dish.  Place on baking sheet and bake in preheated oven for about 40-50 minutes.  It will rise, brown and there should be no liquid 'sloshing' around in the middle when it is cooked.  Do not cook above 350*. Photo shows half quantity cooked in 9" pie plate.

Serve with maple syrup, or my hard apple cider gravy (recipe below).

Gluten-Free Hard Apple Cider Gravy

makes about 3 cups (750 ml)

I grew up on what is known as just 'cider' in England; English and Irish brands are now being sold in US and in New England we have quite a few cider makers. Every cider tastes different depending on apple variety used, some are sweet, some dry, some even effervesce (bubble) so every gravy will taste different. I can buy a six pack of Woodchuck Amber Cider for $9.99 in my local store, so quite a reasonable price. With hard apple cider you do need to check that it says gluten-free on bottle or on website. For some unknown reason some cider makers ferment the cider with barley so it's no longer naturally gluten-free. Hard apple cider is definitely alcoholic and goes down very easily so you don't notice the effect of the alcohol when you drink it. I've always drunk hard apple cider in preference to beer and cook with it.

Use this as a different, gluten-free gravy at Thanksgiving, serve with ham, pork, sausages, even fish and with the butternut squash, bacon, onion bread pudding/strata I make. You can make this a few days in advance of Thanksgiving without thickening with cornstarch, refrigerate, then reheat and thicken when you want it. Sauces thickened with corn starch can be quite lumpy when reheated from the fridge.

Ingredients:

  • 2 x 12 oz (2 x 375ml) bottles or cans of gluten-free hard apple cider
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 1 tbsp (15 ml) butter
  • 1 tbsp (15ml) neutral oil
  • 3/4 c (180 ml) cream 
  • 1 tbsp (15 ml) gluten-free cornstarch (UK cornflour) mixed with 2 tbsp (30ml) water.
  • 1/2 tsp (3 ml) gluten-free chicken stock concentrate, I often use this as a way of adding seasoning not just salt to sauces.
  • fresh pepper
  • 2 tbsp (30ml) chopped fresh parsley plus stalks
  • 4 sage leaves, fresh or dried
  • 1-2 tbsp (15-30 ml) maple syrup, optional if needed

Directions:

1. Gently cook onion and garlic with butter and oil in 1 quart (1 litre) saucepan until very soft and only slightly golden.

2. Add cider, some stalks of parsley and sage leaves and let mix simmer for 10-20 minutes until reduced to about 2 cups (500 ml).  The higher the heat the quicker it reduces so watch that it doesn't boil away to nothing.  This is known as a reduction (really a concentration). Note that if you reduce a salt containing mix the final sauce can be quite salty, if you reduce a cream containing sauce then the fat content per serving will be higher.

3. Add cream and stock concentrate, very light grinding of pepper and simmer for a few minutes.

4. Taste sauce. If too tangy for you or family add maple syrup.  Remove parsley stalks and sage leaves.

5. Add cornstarch slurry, bring to the boil, simmer for 2-3 minutes until sauce thickens and raw cornstarch flavor is cooked out.

6. Taste and adjust seasonings, add chopped fresh parsley for color.

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Tags: Breads, Side Dishes, Thanksgiving, Holiday

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: Breakfast, Dinner, Breads, Holiday

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 2x4”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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Tags: Breads, Thanksgiving, Holiday

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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Tags: Breads

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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Tags: Breads, Dessert

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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Tags: Breads

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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Tags: Breads

Gluten-Free Roasted Garlic Cheese Bread

From Oonagh Williams of Royal Temptations Catering

Roasted Garlic Cheese Bread

I just wing the ingredients quantities depending on what I'm feeling and have available.

Ingredients:

  • Roasted garlic in olive oil
  • Butter
  • Mozzarella cheese or 4-5 cheese Italian blend
  • Parmesan cheese
  • Green of green onion
  • Chopped fresh parsley or basil
  • Your choice of gluten-free bread product

Directions:

  1. Roasted garlic has become the next “in-thing,” but I can’t stand roasting a whole head and then having to laboriously squeeze out the garlic to use it. So I buy peeled garlic (from Gilford CA, called 'the Garlic Capital of the world, from Costco) put the garlic in a small pan, cover with olive oil and leave the garlic to cook as slowly as possible on top of the stove or in the oven stirring it occasionally so it cooks evenly.  The garlic is done when it is a very light golden brown and soft and squishy, 15-20 minutes.
  2. Leave to cool, then drain off most of the olive oil into a container to use up in cooking. Put the roasted garlic and remaining oil in a food processor and purée. Add more of the oil if it is too stiff. I then squish it really flat in a ziploc bag and freeze it so I can cut/break off pieces for garlic mashed potatoes, dips, dressings, etc.  If you only make a small quantity, then decant it into a clean glass jar and keep in the fridge.
  3. I had seen a post somewhere of making garlic bread with roasted garlic instead of raw garlic.  That recipe cooked the raw garlic in butter.  I've always roasted garlic in olive oil as I say above – please not canola oil.  I did add some butter to the mix for the garlic bread. I like about 50/50 mix of mozzarella and parmesan, plus the fresh herbs.  Use enough oil or butter in the mix to be wet when you spread it on bread so the bread is oozingly oily and buttery with melted cheese on top.

I've spread this mix on toasted/broiled gluten-free bread, English muffins, bagels, then finished under the broiler. Really yummy on all, but definitely messy from the butter/oil dripping down your fingers – who cares!

About Chef Oonagh Williams

Chef Oonagh Williams'Like' Chef Oonagh on Gluten Free Cooking with Oonagh on Facebook.  Keep up with her television appearances, radio, talks to both celiac disease groups and non-gluten-free diet groups.  Consult with her by Skype.

Come Meet Chef Oonagh when she speaks at the GFAF expo in Worcester MA on July 25 and at the GIG Conference in North Dakota on November 7. Chef Oonagh also does Corporate Lunch ‘n’ Learns and speaks at celiac disease conferences. Read her article on visiting Atlanta GA, tourism and gluten free options in the current issue of New England Celiac Organisation magazine.

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Tags: Breads

Savory Cheese Bread

 

From Oonagh Williams of Royal Temptations Catering

Enjoy these with your favorite soup or chili. Microwave or toast to bring back the “just-cooked” taste and texture. For variation, substitute a jalapeno cheese and cilantro, some bits of ham or spicy gluten-free sausage, basil and some chopped artichokes. 

Make and freeze in advance for your Super Bowl party.

Makes 6 muffin tops (mini focaccia size)

  Ingredients:gluten-free cheese bread

  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • ½ cup almond meal
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp xanthan gum
  • ½ c fresh, shredded parmesan cheese
  • ½ c shredded Swiss or mozzarella cheese. Using parmesan and mozzarella gives a lovely, gooey interior, using parmesan and Swiss gives a moist but not gooey, stronger cheese-flavored bread.
  • 2 tbsp olive oil or melted butter
  • 2 large eggs
  • ½ cup buttermilk, ordinary milk or yogurt
  • ¼ cup green part of green onions, finely scissored.
  • Sesame seeds, poppy seeds, Italian seasoning

 Directions:

1. Preheat oven to 350 degrees. Grease muffin top pan with spray.

2. Stir together flour mix, almond meal, salt, baking powder, xanthan gum and cheeses in a large bowl.

3. Stir together eggs, oil or butter and milk.

4. Stir wet mix into dry mix and stir well until no dry bits remain. The mix will seem very wet. Wait a few minutes and the mix will thicken.

5. Spray a ¼ cup measure with gluten-free cooking spray and use it to scoop batter into pans. Smooth batter with wet fingers. Sprinkle sesame seeds and poppy seeds on top for a bit of crunch and interest. You can also sprinkle Italian seasoning on top (or even top with caramelized onions).

6. Bake for 20-25 minutes. Muffin tops will rise, but won’t really dome like a regular muffin. They should be deep golden brown underneath and light gold on top. Rotate pan after 10 minutes for even baking. Once cooked, remove muffins from oven and let cool in pan for 5 minutes. Then remove to a cooling rack. If you leave muffin tops in the pan for too long, the bases will retain steam and go soft. The bottom crust will have a nice crispy edge if you remove it and let them cool.

 

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Tags: Breads
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