Fruit and Seed Breakfast Bread

This recipe is for your bread machine. The loaf size is about 1.5 pounds.Super Tasty a great on the go breakfast when spread with cream cheese.

Wet Ingredients

2 large eggs

1 ¼ Cups Milk

1 tbsp oil

Dry Ingredients

¾ tsp salt

1tbsp sugar

2 cups rice flour (or 1 ½ cup rice flour and ½ cup millet flour

2 tsp xanthum gum

2 tbsp Flax Meal

Yeast

2 tsp instant yeast

Seeds and Fruit

2 tbsp raw sunflower seeds

2 tbsp raw pumpkin seeds

2 tbsp hulled millet

2 tbsp flax seeds

1 cup of dried mixed berries (cut up larger pieces)

Bring wet ingredients to room temperature

Combine dry ingredients in a large bowl

In bread Machine add wet ingredients, then dry ingredients and then the yeast.

Set machine to Basic cycle and Dark Crust.

When the machine beeps add the seeds and fruit

Gluten Free Pizza Pasta Salad

I spotted this on Living Without's website. I think it sounds super yummy.I think I am going to have to try it.

Vinaigrette2 cloves garlic, minced

½ teaspoon salt

Fresh ground pepper, to taste

2 tablespoons balsamic vinegar

6 tablespoons olive oil

Salad½ pound gluten-free pasta

2 pounds tomatoes, cut into bite-sized pieces

½ red onion chopped

1 cup mushrooms, sliced

1 large sweet pepper, cut into bite-sized pieces

¼ cup sliced olives, green or black

Cooked gluten-free sausage or pepperoni, cut into bite-sized pieces (optional)

1 cup fresh mozzarella, cut into cubes (optional)

1. Cook ½ pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep pasta from sticking

2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.

3. Combine remaining salad ingredients and fold them into cooled pasta.

4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.

Each serving contains 302 calories, 15g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 254mg sodium, 41g carbohydrate, 5gfiber, 4g protein.

http://www.livingwithout.com/recipes/gluten_free_pizza_pasta_salad-1645-1.html?ET=livingwithout:e348:42001a:&st=email

Gluten Free Hamburger Buns - Super Easy

Gluten Free Hamburger Buns --

Super easy about 30 minutes from start to finish!! The batter mixes up in minutes and I don't even get out a mixer all you need is a bowl and a spoon.

I make these all the time they are also great for a quick sandwich bun if I don't want to get out the bread machine and make a yeast bread.

Preheat oven to 400 degrees.

Dry Ingredients:
3/4 cup Rice Flour
1/2 cup Tapoica Flour or Tapoica Starch
1/4 cup Potato Starch
2 tsp Baking Powder
1/2 tsp xanthan gum
1/2 tsp salt
1 tbsp sugar

Wet Ingredients:

2 eggs
1/3 cup oil
1/2 cup milk

Combine the dry ingredients in a large bowl. Add the wet ingredients and stir together until combined and the dough is uniform. The dough is sticky kind of like a mix between a batter and a dough.

I use a pan for making muffin tops. it has 6 shallow indentations about 3 inches across. I spoon the batter/dough into the 6 wells and pat with a spatula until it fills the wells. you can also use muffin rings or just mound the dough on a greased cookie sheet and use the back of a greased spoon or spatula to form the hamburger or hot dog buns. If you are using the cookie sheet method increase the xanthan gum by 1/8 tsp.

Bake at 400 degrees for 13-15 minutes. Make sure that they are golden brown and cooked completely.

For cheese buns add 1 cup of shredded cheddar cheese to the dry ingredients and mix well before adding the wet ingredients.

For those of you that are new to Gluten Free Baking it is vital that you mix the dry ingredients together thoroughly before adding your wet. This distributes the Xanthan Gum through out the dry ingredients. Xanthan gum is the binder that replaces the Gluten that is in regular wheat baking. With out it the dough will not trap air and will fail to rise.

It has been a while...

But I'm back!
Been crazy busy.
I have been working on another GF wedding cake, and have gotten quite good at baking and freezing. I have also learned a lot about decorating and have learned how to do gum paste calla lilies. I love the challenge of making wedding cakes. But it is a very big undertaking and I am not really set up and prepared to easily bake a such a scale. I could always quit my day job and remodel the kitchen. But that would take the fun out of things.
I have been working on many recipes. However they are all still in my notebook and I haven't taken the time to type them up. I have been working on organizing my work space and will be getting back on the computer more often so new recipes will be showing up real soon. I have a wonderful seed and grain bread that will be making it online real soon.

Take care.

Apple Coffee Cake - Gluten Free

This coffee cake very moist and tasty and so easy to make. I don't even have to get out my mixer. It is not a crumbly as your traditional coffee cake. and is great served warm out of the oven or cold. Take this to your next brunch or into the office for a meeting and watch it disappear.


Apple Coffee Cake

1-1/4 Cups GF flour mix*
¼ cups sorghum flour
¾ tsp Xanthan gum
1 cup granulated sugar
1 teaspoon baking powder (make sure that it is gluten free)
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, melted
1 egg
3/4 cup milk
3 medium apples, peeled, cored, and coarsely chopped
1/4 cup packed light brown sugar
1/2 cup chopped pecans1 teaspoon ground cinnamon

Preheat the oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
Make sure that apples are peeled and chopped before mixing wet and dry ingredients together.
In a medium bowl, beat the flour, granulated sugar, baking powder and salt. In a large bowl, cream the butter and egg until light, then stir in the milk. Add the flour mixture to the butter mixture and mix with a few light strokes just until the dry ingredients are moistened. Stir in the apples. Spread the batter into the cake pan.
In a small bowl, combine the remaining ingredients; mix well and sprinkle evenly over the batter. If you don't like it very sweet, use half of the topping and save the rest for the next batch. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.
Serve warm, or allow to cool, and cover until ready to serve.

* 2 cups Rice Flour
2/3 cups Potato Starch
1/3 cups Tapoica Starch

Been Busy

I haven't had a lot of time to post things lately. For that matter most of the time I have spent in the kitchen has been making tried and true recipes and not creating new things. Last month I got married. From a GF stand point what does that mean. Well after much struggle and much disappointment trying to find some on to do a GF wedding cake I decided to just do it myself. A lot of work but so worth it.

Peanut Butter Brownie Bites Cookies

These cookies have the texture of a brownie. Like what is around to edge of the pan. If you can have peanuts substitute any other type of nut butter.

Peanut Butter Brownie Bites

1 cup Gluten Free Mix with Xanthan Gum

2/3 cup Sorghum Flour

½ Tsp Xanthan Gum

1/3 cup Cocoa

1 ½ tsp Baking Powder

¼ tsp Salt

6 tbsp salted butter

1 cup and 2 tbsp sugar

1/3 cup natural peanut butter

2 tsp vanilla extract

2 large eggs

2 cups Chocolate Chips (Divided)

Additional Peanut Butter as needed

Combine Dry ingredients and set aside

Cream together butter and sugar

Add 1/3 cup of peanut butter and vanilla.

Add eggs one at a time.

Melt one cup of chocolate chips in a heavy sauce pan.

Add the chocolate to the butter, sugar and egg mix.

Gradually add in the dry ingredients.

Fold in the remaining chocolate chips.

Form into 1 ½ inch balls and arrange on a cookie sheet.

Press thumbprints in the balls and fill each with aprox ½ tsp peanut butter

Bake at 350 ° for 13 minutes