Breads, Cakes, Muffins: An extra, not a staple.
Going grain free can be a healthy choice for many, but we realize you may have attachments to baked goods. We know how difficult it is to say goodbye to cake, muffins, and breads. While we don't advocate relying on processed flours for your main daily nutrients, we can recommend these tried and true recipes adapted to suit the dietary needs of our panel. When the occasion arises, you'll be ready with these fabulous gluten, dairy, and soy free baked goods. |
Jam Tarts - EASY |
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Breads From Anna Pie Crust Mix
1/4 Cup milk substitute (I used rice milk)
3/4 Cup oil
1/2 teaspoon apple cider vinegar
1 jar Polymar or Organic sugar free jam
To Begin, preheat oven to 400 degrees F and follow Anna's instructions on the Breads From Anna Piecrust mix (the only ingredients asked for are listed above - oil, milk sub, apple cider vin optional).
Press the pie crust mix into aprox 18 mini muffin tins. You don't want to make it thinner than this or it will crumble when you try to remove the finished product. This is aprox 1/4 inch thick and go up to the top of the mini muffin pans with the pie crust mix.
Bake for 4 minutes without jam filling. Then remove and scoop 1/2-1 teaspoon of sugar free jam (Polymar Strawberry naturally sweetened with no sugar added is what I used for the batch pictured). I have tried several organic brands with good outcome, but I have found that Smuckers sugar free jam did not work well for this. There must be too much gelatin in the mix because the final product is gummy and not good by comparison.
Bake for 11 minutes longer. Let cool enough to remove from pan.
These keep well on the counter, or in the freezer! It holds shape very well, and makes for a terrific send along snack for school, or a more healthful dessert.
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Pumpkin or Squash Pancakes |
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1 Cup Gifts of Nature All Purpose Flour (or make your own all purpose blend - we often use 1 C rice flour mixed with 1/4 C tapioca flour and 1/8 C nut flour)
1 Tablespoon honey
1 1/2 teaspoons of baking powder (gluten free)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg (you can try egg replacer - I have not tested with this recipe, but have had good luck with other recipes)
1 Cup rice milk (or other liquid of choice)
1 Tablespoon extra virgin oilive oil
1/2 C canned pumpkin or cooked squash
Mix all ingredients together. Should be a bit lumpy and fairly thick. Spread 1/4 to 1/2 Cup of batter into a circle with a spatula or spoon. Cook at aprox 340 degrees F until golden on both sides. Makes aprox 10 pancakes. Serve with pure maple syrup or agave nectar. Also delicious with apple compote!
variations you could also try this recipe with shredded zucchini or bananas (omitting cinnamon) in place of pumpkin or squash. Place pecans or walnuts into batter while baking to add a wholesome and delicious crunch!
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Bread |
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4 regular sized eggs (or 3 Tablespoons milled flax seed mixed with 9 Tablespoons hot water. Set aside for 10 minutes before adding)
1 3/4 Cup warmed milk substitute(warmed to aprox 110 degrees F). I use Vances Dari Free
1/4 Cup Butter, Earth Balance (contains soy), coconut oil, or olive oil (melted)
1 1/2 teaspoon salt
1/4 Cup sugar in the raw
3 1/4 Cup Gifts of Nature all purpose gluten free flour mix (see links)
1/4 Cup pecan flour
1 packet Hodgson Mill yeast (5/16 oz or aprox 2 teaspoons)
This Recipe works well for a 1 1/2 lb bread maker on the Fast Bake Cycle. In my machine that breaks down to the following: 13 minute kneed time followed by 10 minute rise time followed by 35 minute bake time.
First add eggs to bread pan and mix together. Add warmed liquids and oil/butter. Add all dry ingredients on top with yeast being the last added ingredient.
Tips: Use a spatula to bring the dry ingredients down from the sides in the early mixing process. As soon as the mix cycle is finished, you may reach in and remove the mixing blade to have a more uniform loaf. Remove promptly and let cool before cutting.
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Pumpkin Bread |
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1 Cup Tapioca Fl
1/2 Cup Almond Flour (dal/lentil flour also works well here)
1 1/2 Cup Rice Flour
1 1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons bak soda
3 teaspoons flax seed milled
1 can pumpkin
1/2 C honey
1/2 C sugar in the raw
1 C olive oil
1/2 C milk substitute
2 eggs + 2 egg whites
bake 50 minutes at 325 for 4 small loaf pans. aprox 1 hour for 2 larger pans
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Coffee Cake |
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1 cup rice flour
1/4 cup tapioca flour
1/4 cup sorghum flour
1 teaspoon ground cinnamon
1 chopped apple (pealed)
1/4 cup coconut milk
1/2 cup rice milk
1/4 cup melted coconut oil or earth balance butter (earth balance contains soy)
2 eggs
1 1/2 tsp baking powder
1/3 cup honey
2 tablespoons finely chopped pecans or pecan flour
Preheat oven to 375 degrees F
1. Mix all ingredients together in a large bowl
2. Pour into 9 inch pie dish
3. Sprinkle pecan flour across the top
4. Bake at 375 degrees F for 20-35 minutes. Check for a golden color to show around edges, lightly on top as well as a bounce back center.
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Waffles
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1 Cup rice flour
1/2 Cup almond flour
1/2 Cup tapioca flour
2 teaspoons gluten free baking powder
2 eggs (or flax seed egg replacer)
1 Cup coconut milk
1 Cup rice milk (or other milk sub)
Mix ingredients together while waffle iron is heating up. Pour into iron and enjoy these sugar free waffles. The almond and coconut gives them enough fat to come out beautifully without added oils. Enjoy topped with fruits, maple syrup, agave, honey, butter substitute or other.
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Cookies - Laura's Choice
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Here is a nice protein packed cookie that everyone will love! These get rave reviews by moms and children alike.
2 Cups all purpose GF flour blend (I use Gifts of Nature brand)
2 1/4 Cups nut flour (I often use blend of pecan and almond)
1 Cup finely shredded coconut
1/2 Cup olive oil
1 Cup honey
3 cage free eggs
1 teaspoon baking soda
1 teaspoon salt
1 Cup Enjoy Life Foods chocolate chips (or more if you like)
Cook in a preheated oven 325 degress for aprox 12 minutes.
I cook on a stonewear cookie sheet or glass with the above temps and times.
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