Category Archives: GF Baking

09Sep / 2012

Gluten-Free Banana Bread Muffins


2 bananas

2 eggs

1/4 cup light oil (like grapeseed or safflower)

3 tbsp buttermilk (if doing non-dairy: 1tsp apple cider vinegar and 2 tbsp water)

1 cup brown sugar

1 tsp vanilla

1 1/2 cups all-purpose gluten free flour ( I like Bob’s Red Mill or Jule’s)

2/3 cup blanched almond flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

Preheat the oven to 350 degrees, and grease a muffin tin; set aside. In a large bowl, mash together the bananas and the brown sugar. Then add the remaining wet ingredients (oil, buttermilk, eggs, vanilla), and mix well to combine. In a second bowl, combine the remaining ingredients, stir to combine and slowly add it to the banana mixture until well combined.

Fill each muffin tin approximately 3/4 full and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Enjoy them warm!!

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09Aug / 2012

Summer Squash “Pie” with Cornbread Crust


Summer Squash Pie with Cornbread Crust

Cornbread Crust

1/4 cup all-purpose gluten free flour

1/4 cup cornmeal

1 egg

2 tbsp buttermilk

1 tbsp agave nectar

1/4 tsp baking soda

1/2 tsp salt

Preheat the oven to 350 degrees. Combine the above ingredients and spread into a butter-greased 10″ round cake pan. Bake for 6-8 minutes, or until just cooked. Remove from oven and set aside.

Summer Squash Pie Filling

2 yellow squash, diced

1/2 large onion, diced

1/4 cup butter

1/4 cup mascarpone cheese, room temp.

1/4 cup grated Parmesan cheese + 1/4 cup for top

3 eggs

salt, pepper, red pepper to taste

2 tbsp fresh chopped basil

Heat a saute pan over medium high heat and melt in the butter. Add the squash, onions and spices and saute until golden brown and tender. Remove from heat and allow to cool slightly. Meanwhile, combine the remaining ingredients except the additional Parmesan cheese.

Slowly add the squash/onion mixture to the egg mixture and stir quickly to keep from scrambling the eggs. Pour the mixture into the cake pan with the cooked crust and top with remaining cheese. Bake for 25-30 minutes or until cooked through.

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19Apr / 2012

Cupboard Tip Board: Coconut Flour


Coconut flour is a great gluten and starch-free alternative to grain flours. It has a light fragrant nutty flavor and is very hearty. There is one caveat when using coconut flour, however. It can be a moisture vacuum. I would use this unique flour at a ratio of 1:4 versus regular grain-based flours, as it will suck up the moisture of any batter mixture at a rate you will not believe….

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11Mar / 2012

Vanilla Cupcakes with Maple Mascarpone Icing


½ cup blanched almond flour

¼ cup coconut flour

pinch of salt

1 teaspoon baking soda

1/3 cup agave nectar, light or dark

1/3 cup grapeseed oil

1 teaspoon good vanilla

3 eggs

 

For Icing:

1 8oz container mascarpone cheese, room temperature

¾ cup confectioners sugar

zest of ½ orange, optional, but it really adds depth of flavor

2-3 drops maple flavoring

½ cup whipped cream

1 chocolate toffee bar, crushed into small pieces for the garnish, optional

 

This recipe make approximately 6 cupcakes. I like to make them in small batches since they really are best the day you make them or the day after.

Preheat the oven to 325 degrees. In a bowl, whisk to combine all dry ingredients. Add the remaining ingredients: eggs, oil, agave and vanilla. Stir until just combined, and QUICKLY spoon into a greased or paper lined cupcake pan, otherwise the mix will get dry and stiff. Bake in the oven for 20-25 minutes or until golden on the top and a toothpick inserted in the middle comes out clean. Set aside to cool.

For the icing, beat together all the ingredients except the whipped cream until light and fluffy. Add in the whipped cream and beat again until just combined. Store in the fridge until the cupcakes are cool and ready to ice. I recommend icing these cupcakes just before you serve them since the icing is perishable. Garnish with crushed chocolate toffee bar pieces.

 

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21Feb / 2012

Gluten-Free Sandwich Bread


Gluten-Free Sandwich Bread

2 cups brown rice flour (white will work if it’s all you have)

1 cup tapioca starch

3/4 cup potato starch

1 3/4 teaspoons xanthan gum

2 packets active dry yeast

1/2 teaspoon baking soda

1 teaspoon salt

2 tablespoons honey

1/4 cup oil

1/2 cup sour cream

1 cup hot water (not boiling!)

1 large egg + 1 more for egg wash

In a large bowl, sift together all the dry ingredients including the yeast. In a separate bowl, combine the egg, oil, honey and sour cream until well mixed; then add the hot (not boiling) water. Add the liquid mixture to the dry ingredients in a few batches, incorporating the liquid between each addition.

Preheat the oven to 350 degrees. Place the dough in a greased and parchment lined loaf pan in a warm place (I usually place mine on top of the stove as the oven heats up). As soon as the dough has risen to about twice its bulk, it is ready to bake, usually about 15 minutes. Be sure not to let it rise so much that it spills over the top of the pan.

Gently brush the top of the risen dough with an egg wash (one beaten egg plus about 1tbsp water) before placing it in the oven. Bake for 45-55 minutes, or until a toothpick or skewer comes out clean. Allow the bread to cool completely before you slice it, or it will be too sticky to slice!

This will stay moist and delicious stored in a plastic zipper bag for about 3 days. After that, slice it and put it in the freezer for easy access. Enjoy!

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