Homemade GF Bread

Really Good Sandwich Bread

I found this gem from a professional GF baker. I subscribe to her emails and I lucked out when she included this recipe. It's AMAZING. I no longer buy GF bread in the stores because nothing comes close to being as good. It's also much cheaper than buying the $4-$8 loaves. Everyone who has tried this has loved it!

Ingredients:

1 Tbsp. active dry yeast

1-2  Tbsp. sugar (depending on how sweet you want your bread)

1 1/2 c. water (105 degrees or a little less than hot)

2 1/2 c. Gluten Free All Purpose Flour Mix (Page 14)

2 tsp. xanthan gum

1 tsp. salt

3 eggs

1 1/2 Tbsp. oil

1 tsp. cider vinegar

Cooking Directions:

Combine the yeast and sugar in a small bowl. Add water while gently stirring

the yeast and sugar. Let yeast mixture sit to “proof” while mixing the

remaining ingredients – bubbles and foam should form in the yeast mixture.

Combine the flour mix, xanthan gum and salt in a large mixing bowl and stir

well. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit

frothy. Pour yeast and egg mixtures into the flour and mix with a hand or

stand mixer for 3 to 5 minutes.

Oven Directions: Scoop the dough into a greased loaf pan and set in a warm

area to rise. When the dough has risen within an inch of the top of the ban,

bake in a 375 degree oven for 45-50 minutes. The top will be pretty brown but needs to be in order to be cooked all the way through. When it is done, let it rest at least 30 minutes before cutting into it.

This is the cinnamon raisin variation I made last week that turned out AMAZING. Recipe coming soon...

From:http://www.glutenfreecookingschool.com/archives/finally-really-goodsandwich-

bread/

Flour Tortillas

Yes, you read it correctly. Flour tortillas. Not corn tortillas that fall apart immediately when you pick them up. I got this recipe from a professional GF baker and it has improved my attitude tremendously on this whole GF diet. As long as you have the ingredients it's a breeze to make these.

Ingredients:

2 c. Gluten Free All-Purpose Flour Mix 

1 1/2 tsp. xanthan gum

2 tsp. sugar

1 tsp. salt

1 c. warm water

Cooking Directions:

Add dry ingredients to a large mixing bowl and mix thoroughly by hand. Add

warm water and mix by hand until dry ingredients are no longer dry. Keep

mixing a minute longer. Separate the dough into 8 pieces and roll each piece

into a ball. Place all but one of the dough balls back into the bowl and cover

with plastic wrap until needed.

Sprinkle a clean, flat surface with a bit of GF flour and then roll the dough

into a circular shape, as thin as possible. Warm a griddle on medium heat

with a small amount of shortening or oil. Place the tortilla onto the griddle

and let cook approximately 1 minute – or until it has started puffing up and

the bottom side is developing brown spots. Flip the tortilla and cook the other side until light brown.

*These are great for fajitas, tacos, pita sandwiches and killer quesadillas like the ones I made here:

recipe from: Mary Frances

http://www.glutenfreecookingschool.com/

Pizza Crust Dough

This recipe is very versatile. It works great for pizza dough, breadsticks and could even be adapted for a cracker recipe if you bake it longer. It gets crispy on the outside and chewy on the inside. It's very similar to a brazilian cheese bread and the amount of cheese gives it the great flavor and chewy texture. You can buy the premade mix here but I realized that it's essentially just tapioca flour with some seasonings. Happy baking!

Ingredients:
1 3/4 C Tapioca Flour
2 Tbs oil
1 C shredded cheese (sharper cheeses work best)
2 large eggs
1/4 C milk

Instructions:

1. Combine tapioca flour, oil, cheese and eggs in a mixer. 
2. Slowly pour in milk until it starts to come together like a dough.
3. Finish by kneading with hands for two minutes.
4. Roll out with a rolling pin or press with hands.
5. Bake at 450 degrees for 16-18 minutes. Crust should be barely golden brown.

Ranger Cookies

Two things I discovered this weekend:

1. When I smile more to random strangers I feel like I'm on an instant happy drug.
2. These cookies are the answer to feeling like you're not eating gluten free.

 These are chewy, yet still have a little fun crunch from the the rice krispies. What more could you ask for. Plus my husband couldn't even tell they were GF. Win.

Ingredients:

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup gluten free all purpose flour blend
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup quick-cooking oats
• 1 cup crisp rice cereal (gluten free)
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips

  Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, xanthan gum,  baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal, coconut and chocolate chips.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 7-9 minutes or until lightly golden brown. Remove to wire racks. Makes about 2 1/2 dozen.
  Recipe adapted from: http://www.tasteofhome.com/recipes/ranger-cookies
  
  

Parmesan Tilapia

Here is my new favorite Tilapia recipe! However, this recipe is a close second for my favorite way to eat Tilapia. It is so flavorful and ridiculously easy to make. It comes together in less than 15 minutes and is the perfect main dish for any night.

Ingredients

• 4 Tilapia Fillets (defrosted if frozen)
• 1/4 Cup Parmesan Cheese
• 1 Tbs Mayo/Dressing (I use Hellmann's Light)
• 1 Tbs softened butter
• 1 Tbs Plain yogurt (do 2 Tbs of mayo if you don't have this)
• 1 Tablespoon Fresh Lemon Juice
• 1/2 Teaspoon Fresh Dill
• Pepper to taste

Instructions

1. Turn broiler onto high and adjust oven rack to the top.
2. In a small bowl, combine all ingredients except the tilapia. Set aside.
3. Place tilapia fillets on a foil lined pan. Season the side facing up with salt and pepper.
4. Broil for 3 minutes.
5. Remove from the oven, flip Tilapia over and divide the parmesan mixture over the uncooked sides of the tilapia.
6. Return to the oven and broil an additional 3-4 minutes making sure not to over cook the fish.

Recipe adapted from: http://www.spendwithpennies.com/parmesan-broiled-tilapia/

PB Banana Cookies

I'm starting to realize how many delicious gluten free desserts are out there. Wow. These are a keeper and are even on the healthier side. You could even think of these as a "breakfast" cookie.


Ingredients:

3 large, very ripe bananas

1/2 cup peanut butter, preferably all-natural (just peanuts), or almond butter

1/4 cup canola or olive oil

1 tsp. vanilla extract

2 cups old-fashioned (large flake) or quick oats

1/3 cup shredded coconut (optional)

1 tsp. baking powder

1/4 tsp. cinnamon

1/4 tsp. salt

1/2 – 1 cup chopped dark chocolate or chocolate chips

Preheat oven to 350˚F.

In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.

Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.

recipe adapted from:
http://www.babble.com/best-recipes/gluten-free-peanut-butter-banana-chocolate-chunk-cookies/

PB Chocolate Krispie Bars

We can call these cereal bars if you'd like to pretend they're on the healthier side but these really are the perfect indulgence to cure a sweet tooth. They are incredible. Not only do they combine the best dessert flavor combinations in the world (peanut butter and chocolate) but they are also gluten free and easy to make. WIN.

They are worth every minute to make. Honestly, they might be the best gluten free dessert I've made.

Ingredients

Bars1 heaping cup creamy peanut butter (use Jif, Skippy, or similar; do not use natural or homemade peanut butter)
1/2 cup light corn syrup (light colored, not lite)
1/2 cup granulated sugar (you could get away with 1/4 cup they were very rich)
1/4 light brown sugar, packed
1 tablespoon vanilla extract
3 cups Rice Krispies cereal (or similar crispy rice cereal that's vegan/GF)
Chocolate Topping
1 1/2 heaping cups semi-sweet chocolate chips, melted
2 tablespoons vegetable shortening, or butter (optional but highly recommended to keep chocolate smooth; see below*
1/4 cup creamy peanut butter, melted

DIRECTIONS:

1. For the Bars - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, combine 1 heaping cup peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
3. Stop to stir. Mixture will be on the granular side, this is okay.
4. Return bowl to microwave and heat for 1 more minute on high power.
5. Stir in the vanilla.
6. Stir in the cereal.
7. Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.
8. For the Chocolate Topping - In a medium microwave-safe bowl, combine chocolate chips, shortening, and heat on high power for 1 minute to melt in 20 second increments, stirring throughout the process. *The original recipe highly recommends using shortening for many reasons. It helps the chocolate melt smoother and easier. It prevents the chocolate from setting up too quickly. It keeps the chocolate from cracking when you slice into the finished bars because the chocolate is fudgier and more forgiving than typical hardened chocolate. I used butter and it worked great.
9. Chips may not be completely melted. Return bowl to microwave and heat in 10 to 15-second bursts until chocolate can be stirred smooth.
10. Pour chocolate over bars, smoothing the top lightly with a spatula or knife; set pan aside.
11. Add 1/4 cup peanut butter to a small microwave-safe bowl and heat to melt, about 30 seconds. Stir peanut butter smooth.
12. To create the marbled pattern, drizzle peanut butter over the chocolate in 5 wide, evenly spaced, parallel lines, each spanning the width of the pan. Like 5 rows of long train tracks.
13. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, "draw" 5 evenly spaced lines through the peanut butter. In essence you're dragging the toothpick perpendicularly through the first set of lines to create the marbling.
14. Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.
15. Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Recipe from http://www.averiecooks.com/2013/06/chewy-peanut-butter-and-chocolate-cereal-bars.html