recipe two

This bread has a nice light and soft texture. The type of all-purpose flour really does matter, however, because the ratios of protein-based flours to starch-based flours in different mixes will affect the structure and rise of the bread. This recipe has been tested with both Cup 4 Cup Multipurpose Gluten-Free Flour Blend and Pamela’s All-Purpose Flour Artisan Blend. Feel free to experiment and see if this recipe works with your favorite gluten-free all-purpose flour.

Gluten Free Simplest Sandwich Bread Recipe

Ingredients

1 cup warm water (100°F)
½ cup warm milk (100°F)
3½ teaspoons active dry yeast (not instant yeast)
3¾ cups gluten-free all-purpose flour
2 teaspoons fine sea salt
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons honey
3 large eggs
¼ cup plus ⅛ cup vegetable oil

Directions

Mix water and milk in a small bowl. Sprinkle yeast on top and let sit 5 minutes to proof.

Whisk flour, salt, garlic powder, and onion powder in the bowl of a stand mixer. In another small bowl, mix together honey, eggs, and oil. Make a well in the dry ingredients and add the yeast and egg mixtures. Mix on low until flour is just moistened. Mix on high for 1 minute, until just mixed. Do not over-mix.

Spray an 8×4-inch loaf pan with gluten-free nonstick cooking spray. Line the inside edges of the pan with parchment paper, with 1-2 inches sticking up from the top of the pan. Pour in the dough and smooth the top with oil. Cut a slit down the center so the dough rises evenly and steam is able to escape. Drape with plastic wrap and let rise in a warm 75-80°F environment for about 1 hour or until the dough has almost doubled in size.

Preheat the oven to 350°F. Bake 65-70 minutes. Using an instant-read thermometer, monitor the internal temperature closely toward the end of the baking time to avoid drying out the loaf. The bread should be nicely browned and the internal temperature should reach 203°F.

Servings

Serves 12

Written by Kim Maes

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This is a delicious grain-free bread option made from almond flour, so it is full of protein and low in carbohydrates. The flaxseed meal adds additional protein and fiber and healthy omega-3 fats.

Gluten Free Almond Flour Bread Recipe

Ingredients

3 cups almond flour
⅔ cup flaxseed meal
8 large eggs
½ cup unsweetened almond milk
¼ cup plus 1 tablespoon olive oil
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon garlic powder
¼ teaspoon onion powder

Directions

Preheat the oven to 350°F. Line a 9×5-inch loaf pan with a piece of parchment paper so it only covers the bottom of the pan and comes up the short 5-inch ends of the pan, leaving extra length on each end.

Mix all ingredients together in a bowl until a smooth dough forms. The dough will seem more like a batter than bread dough. Transfer to the prepared pan.

Bake for about 45 minutes or until the top is golden brown and the internal temperature reads 206-208°F on an instant-read thermometer. Cool in the pan for 10 minutes. Transfer the loaf to a wire rack and let cool completely before slicing.

Servings

Serves 12

Written by Kim Maes

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This recipe is very low in starch, packs a protein punch, and makes an excellent sandwich bread. The quinoa adds more of an oatmeal texture and the almond flour adds a wonderful nutty flavor.

Whole Grain Gluten-Free Bread Recipe

Ingredients

1 package rapid rise dry yeast
½ cup warm water (110-115°F)
1 tablespoon honey
¾ cup brown rice flour
¾ cup almond flour
½ cup buckwheat flour
½ cup millet flour
¼ cup quinoa flakes
2 tablespoons flaxseed meal
1⅛ teaspoon fine sea salt
¼ cup olive oil
3 large eggs, beaten
⅓ – ½ cup warm water

Directions

Line a 9×5-inch loaf pan with a piece of parchment paper so it only covers the bottom of the pan and comes up the short 5-inch ends of the pan, leaving extra length on each end.

Sprinkle the yeast into ½ cup warm water and stir in the honey. Set aside to let the yeast proof.

Warm the oven to about 200°F, then shut it off.

In the bowl of a stand mixer, whisk together the flours, quinoa flakes, flaxseed meal, and salt.

Make a well in the center of the dry mixture and pour in the yeast. Add the oil and eggs. Start the mixer and add ⅓ – ½ cup warm water, 1 tablespoon at a time, until the batter is smooth and fairly thick. You may need less than ½ cup or slightly more, depending upon humidity and altitude.

Scoop the dough into the prepared baking pan and smooth out the top with the back of an oiled spatula.

Place the pan in the center of the warm oven and let rise for 50 minutes. Remove the pan from the oven.

Preheat the oven to 350°F. Bake the loaf for 55-60 minutes, until crusty, browned, and the internal temperature reads 206-208°F on an instant-read thermometer.

Transfer the loaf from the pan to a wire rack. Cool completely before slicing.

Servings

Serves 12

Written by Kim Maes

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This is my family’s favorite homemade gluten-free bread recipe. The magic of this recipe is the combination of flavor and texture, how surprisingly simple it is to make, and that no one can tell it’s gluten-free!

Gluten Free Millet Oatmeal Bread Recipe

Ingredients

1 cup millet flour
½ cup freshly ground gluten-free oat flour*
½ cup brown rice flour
½ cup sorghum flour
½ cup potato starch (or arrowroot starch)
½ cup tapioca starch
1 tablespoon xanthan gum
2 teaspoons baking powder
1¼ teaspoons fine sea salt
3 large eggs, room temperature
¼ cup olive oil
2½ teaspoons apple cider vinegar
3 tablespoons honey
1¼ cups warm water (between 110-115°F)
1 tablespoon active dry yeast (not instant yeast)

*Note: Make oat flour by grinding gluten-free rolled oats in a food processor.

Directions

Using a heavy-duty stand mixer, combine flours, starches, xanthan gum, baking powder, and salt.

In a separate mixing bowl, whisk together eggs, oil, and vinegar.

In a small mixing bowl, combine honey and warm water. Mix until the honey is dissolved. Add yeast and stir gently to combine. Set a timer for 10 minutes so the yeast can proof.

When yeast is done proofing, add wet ingredients to dry and gently mix. Add yeast mixture. Using the stand mixer, mix on low speed for about 1 minute. Scrape down the sides of the bowl. Mix on medium speed for about 2 minutes until the dough is smooth. Stop the mixer and scrape down the sides of the bowl 1-2 times during this process.

Pour dough into a well-greased 9×5-inch loaf pan and cover with plastic wrap. Allow to rise for 1 hour. After about 30 minutes, remove the plastic wrap and let it finish rising, uncovered.

Preheat the oven to 375°F. Bake for 35-40 minutes, or until the internal temperature of the loaf reaches 206-208°F on an instant-read thermometer.

Remove bread from the oven and let rest in the pan for about 10 minutes. Carefully remove the loaf from the pan and place on a wire rack. Cool completely before slicing.

Freeze sliced bread within 24 hours. Place pieces of waxed paper between slices to prevent them from freezing together.

Servings

Serves 12

Written by Kim Maes

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Gluten Free Chocolate Cut-Out Cookies Recipe

Ingredients

⅓ cup coconut sugar
2 tablespoons rice milk
½ teaspoon pure liquid stevia
2 teaspoons pure vanilla extract
¼ cup melted coconut oil
1 tablespoon finely ground flax seeds (or meal)
2 tablespoons unsweetened cocoa powder
¾ cup gluten-free all-purpose flour, plus more for rolling
½ teaspoon baking powder
½ teaspoon xanthan gum
⅛ teaspoon kosher or fine sea salt

Directions

In the bowl of a food processor, combine the coconut sugar, milk, stevia, vanilla, coconut oil, and flax until the sugar is dissolved. Add the cocoa powder, flour, baking powder, xanthan gum, and salt. Pulse to incorporate the flour, then process until it comes together in a soft dough. Turn the dough onto a piece of plastic wrap, form into a disk, and refrigerate until firm, at least 30 minutes to an hour.

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Dust a clean, flat surface with a thin layer of flour. Roll out the dough to about ¼-inch thickness. Cut into desired shapes.

Place cookies on the baking sheet. Bake 10-12 minutes, until dry on top and browned on the edges. Allow to cool 5 minutes before transferring to a rack to cool completely. May be frozen.

Servings

Makes about a dozen

Written by Ricki Heller

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Gluten Free Pumpkin Butter Recipe

Ingredients

1 (29-ounce) can pumpkin puree
¼ cup fresh orange juice
¼ cup dark brown sugar
1 tablespoon pure vanilla extract
1 teaspoon pumpkin pie spice

Directions

Use a 2-quart slow cooker. Pour the pumpkin into the insert and stir in the orange juice, brown sugar, vanilla, and pumpkin pie spice.

Cover and cook on low for 4 hours or on high for about 2 hours. Uncover and unplug the slow cooker and let it sit, cooling, for 3-4 hours, or until cool enough to refrigerate. Chill overnight before using. This butter goes well on gluten-free toast, muffins, or rice cakes for a quick treat.

Servings

Makes 4 cups

Written by Stephanie O’Dea

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Gluten Free Savory Sea Salt Sweet Potatoes Recipe

Ingredients

2 pounds (about 3 medium) sweet potatoes, peeled and cut into 1-inch pieces
¼ cup pure maple syrup
¼ cup pecan pieces
2 tablespoons olive oil
1 teaspoon sea salt, divided

Directions

Use a 4-quart slow cooker for best results. Add the potatoes to the insert, then the maple syrup, pecans, olive oil, and ½ teaspoon sea salt.

Toss the sweet potato pieces with two large spoons to mix well. Cover and cook on low for 5 hours, or on high for about 2 hours. Toss with the remaining sea salt, to taste, before serving.

Servings

Serves 6 as a side dish

Written by Stephanie O’Dea

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Gluten Free Beer Battered Fish Recipe

Ingredients

1 cup canola oil for deep-frying
1½ cups crushed/ground cornflakes, divided
¼ cup potato starch
2 large eggs
½ cup gluten-free beer
½ teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
1 pound white fish fillets (cod, haddock, or hake) cut into 1×3-inch pieces
Cooked potato wedges, for serving
Fresh herbs, for serving

Directions

Pour the oil into a deep-fryer or a large frying pan and heat it to 350°F over medium-high.

Meanwhile, in a medium bowl, whisk together 1 cup crushed cornflakes, the potato starch, and eggs. Gradually pour the beer into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Season with salt and pepper.

Pour the remaining ½ cup crushed cornflakes into a dish.

Rinse the fish and pat it dry. Dip each fish fillet into the batter, then sprinkle with some of the remaining ½ cup crushed cornflakes.

Fry the fish, turning occasionally, until golden brown and crisp, about 7 minutes. Remove, using a slotted spoon, and place on paper towels to drain the excess oil. Repeat until all the fish is cooked.

Serve with potato wedges and finely chopped herbs, if desired.

Servings

Serves 4

Written by Natalia Mantur

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Gluten Free Apple Chutney Pork Chops Recipe

Ingredients

Gluten-free nonstick cooking spray
6 pork chops (bone-in will have more flavor)
2 unpeeled Granny Smith apples, diced
2 tablespoons dark brown sugar
2 tablespoons gluten-free soy sauce
1 teaspoon dried ginger

Directions

Use a 6-quart slow cooker sprayed with cooking spray. Place the pork chops into the slow cooker insert.

In a small bowl, combine the apples, brown sugar, soy sauce, and ginger. Spread this mixture evenly over the top of the chops.

Cover and cook on low for 6-7 hours or on high for about 4 hours. The chops are ready when they are no longer pink and the meat has reached the desired tenderness.

Servings

Serves 6

Written by Stephanie O’Dea

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Gluten Free Sticky Beer-Baked Chicken Recipe

Ingredients

12 chicken drumsticks
1½ cups gluten-free beer
2 tablespoons canola oil
1 tablespoon honey
2 tablespoons pure maple syrup
½ tablespoon dark cane sugar
1 tablespoon fresh lemon juice
¼ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon sweet paprika
¼ teaspoon chili powder
1 handful fresh mint leaves, finely chopped, plus more for garnish

Directions

Rinse the chicken drumsticks and pat them dry. Place in a large bowl.

Mix together all the remaining ingredients to make a marinade. Pour over the chicken. Cover with plastic wrap and refrigerate for at least 6 hours.

Preheat the oven to 380°F. Remove the chicken from the marinade and transfer to a large, nonstick roasting pan. Bake the drumsticks for 15 minutes, then turn and bake for another 10 minutes.
Meanwhile, transfer the marinade to a pan. Simmer for 15-20 minutes, stirring occasionally, until it has reduced and thickened slightly.

Remove the drumsticks from the oven, brush generously with the marinade, and return to the oven for another 5 minutes. Remove them again, turn them back over, and brush with the rest of the marinade. Bake for another 5 minutes.

Remove from the oven, garnish with additional mint leaves, and serve.

Servings

Serves 4

Written by Natalia Mantur

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