Take II Gluten Free Yeast Bread

Take II Gluten Free Yeast Bread

Made with an extra egg and Teff Flour

From The Kitchen of Mary P

3/4 cups Organic Brown Rice Flour
3/4 cup Teff Flour
1 cup Tapioca Flour
3/4 cup Organic Golden Ground Flax Seeds
2 Tbsp Chia Seeds
2 tsp Celtic Sea Salt
2 Tbsp Organic Cane Sugar
1 1/4 cups Hot Tap Water
2 Tbsp Fast Rise Yeast
2 Tbsp Avocado Oil
4 Organic Large Eggs
1 tsp Apple Cider Vinegar

Directions

1. Measure hot water and add sugar and yeast. Stir and set aside until very foamy.
2. Mix all dry ingredients in a stand mixer with paddle attachment.
3. Stir foamy yeast into dry ingredients until well combined.
4. Add eggs, oil & vinegar and beat for 3 minutes.
5. Grease bottom only of loaf pan (the pan I use is 12"x4 1/2"), cake pan, muffin tins, etc. to allow dough to "climb" sides of pan.
6. Cover and let rise for 20 minutes away from drafts.
7. Meanwhile, heat oven to 375 degrees.
8. Bake loaf pan for 30-35 minutes until golden brown.

Serving Size: Makes 15 3/4" slices

Nutritional Info

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 148.7

• Total Fat: 6.1 g
• Cholesterol: 57.3 mg
• Sodium: 239.6 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 3.8 g
• Protein: 4.8 g

Gluten Free Yeast Bread

I doubled the recipe and made 2 loaves.

Gluten Free Yeast Bread

Modified From website GlutenFreeGirl

YUM!

1 1/2 cups Organic Brown Rice Flour
1 cup Tapioca Flour
3/4 cup Organic Golden Ground Flax Seeds
2 Tbsp Chia Seeds
2 tsp xanthum gum

2 tsp Celtic Salt
2 Tbsp organic cane sugar, honey, or agave (to proof yeast)
1 1/2 cups hot tap water
2 Tbsp fast rise yeast
2 Tbsp avocado oil
3 organic large eggs
1 tsp apple cider vinegar

1. Measure hot water and add sugar and yeast. Stir and set aside until very foamy.
2. Mix all dry ingredients in a stand mixer with paddle attachment. 
3. Stir foamy yeast into dry ingredients until well combined. 
4. Add eggs, oil & vinegar and beat for 3 minutes.
5. Grease bottom only of 2 standard loaf pans or one giant loaf pan (the pan I use is 12"x 4 1/2"), cake pan, muffin tins, etc. to allow dough to "climb" sides of pan.
6. Cover and let rise for 20 minutes away from drafts.
7. Meanwhile, heat oven to 375 degrees. 
8. Bake loaf pan for 30-35 minutes until golden brown.
9. To loosen from pan, run knife around outside edges of bread and immediately turn out on cooling rack. I brushed tops with some melted butter.

Serving Size: Makes 15 3/4" slices

Number of Servings: 15

Nutritional Info

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 140.8

• Total Fat: 5.8 g
• Cholesterol: 43.0 mg
• Sodium: 235.0 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 3.0 g
• Protein: 3.9 g

GF Peanut Butter Cookies

GF Peanut Butter Cookies

From The Kitchen of Mary P

Makes 5-6 Dozen Cookies 

(I make large batches and freeze some for emergencies)

Mix together in stand mixer:

2 cups or 1lb of organic butter softened

2 cups organic peanut butter (salted or no salt added)

2 cups organic brown cane sugar

1 cup  organic cane sugar

6 eggs

Stir in:

2 cups coconut flour

3 cups brown rice flour

1 teaspoon xanthum gum

2 teaspoons baking powder

3 teaspoons baking soda

1-2 teaspoons salt (if using salted pb, add 1tsp. if no salt pb, add 2 tsp)

Preheat oven to 375 degrees.

Mix first 5 ingredients in a stand mixer and beat at medium speed until uniform in color.

Stir together all dry ingredients in a separate bowl until well combined. 

Pour dry mix into stand mixer and mix on lowest speed until well combined. Coconut flour will soak up most of the moisture so will be dry enough to pinch off dough and roll into a ball. Roll enough balls to place on an ungreased cookie sheet. Flatten each ball with the palm of your hand or can use fork tines until about 1/4" thick. Bake for 8-10 minutes until golden and cool 2 minutes on cookie sheet before transferring to wire rack. 

Enjoy! 

Gluten Free Pancakes/Waffles

GF Pancakes/Waffles

Modified from The Fannie Farmer Cookbook

1/2 cup organic coconut flour

3/4 cup organic brown rice flour (or gluten free flour of your choice)

1/4 cup golden ground flax seeds

1/2 tsp xanthum gum

1 tsp baking soda

1/2 tsp salt

2 Tbsp organic sugar

3 organic eggs

1 1/2 cups buttermilk or whole yogurt

1/2 cup melted coconut oil or avocado oil

1/4-1/2 cup whole milk

Mix baking soda & buttermilk in a 2 cup measuring cup and set aside (volume will increase).

Place all other dry ingredients in a medium size mixing bowl or stand mixer & mix at low speed until blended. Add all liquids at once to dry ingredient mix (start with 1/4 cup milk) and beat at medium speed until airy in texture. Keep adding milk, if necessary, to achieve moist airy texture.

Note: Batter will not be pouring consistency...will be more like an airy dollop.

For Pancakes: Melt a tablespoon coconut oil in nonstick skillet over medium heat. I use a 1/3 cup measuring cup and small rubber spatula to transfer batter to skillet. May need to use spatula to gently flatten out the batter and make even thickness. Pancakes will be puffy and slightly dry around edges when time to flip. I have concluded the lower the temp and longer the cooking time makes the centers cook evenly and keeps the bottoms from cooking too fast.

For Waffles: I use the old four square waffle iron to make waffles so not sure how this will work with a Belgium waffle maker...let me know how it works if you try it.

Preheat waffle maker to medium heat and liberally coat with coconut oil between each waffle (I no longer use nonstick spray but you could if desired). 

I place 4 small dollops of batter in a square pattern and gently spread with spatula until they meet. Cook until done. Try not to "look inside" by prying apart as this tends to separate the waffle in the middle (I learned this by experience). 

Top with your favorite topping and enjoy!

Gluten Free Pie Crust...

Gluten Free Pie Crust

From The Kitchen of Mary P

Modified Better Homes & Gardens(R) Recipe

For Single 9" Pie Crust

1 cup organic brown rice flour

1/4 cup organic coconut flour

1/2 tsp salt

1/2 tsp baking powder (non-gmo)

1 tsp xanthum gum

1/3 cup softened organic coconut oil

1 egg

1/3-1/2 cup cold water (added 1 Tbsp. at a time)

Stir until combined: all dry ingredients in a stand mixer with paddle attachment. Add egg and mix 

well. Add softened coconut oil and mix until grainy in texture. With mixer at medium speed, sprinkle cold water 1 Tbsp at a time until a soft ball forms. Press dough into pie plate until it extends 3/4" beyond edge and flute edges. For baked pie shell: Prick bottoms and sides with tines of fork. Bake in preheated oven at 450 for 12-15 minutes (depending on your oven) until lightly golden. 

For double crust: Double the recipe and approximately half the dough leaving the larger size for the bottom crust. Roll top crust between two sheets of waxed paper. Refrigerate for about 5-10 minutes until just a little stiff and carefully remove one sheet of paper. Invert over your prepared filling, remove wax paper, cut vents, and flute edges. The inversion is the tricky part, but well worth the effort. Bake according to pie directions. Enjoy!

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

From The Kitchen of Mary P

I use all organic or specified non-gmo ingredients.

Modified Hershey Cake & Frosting Recipe

CAKE

2 cups organic cane sugar or coconut sugar

1 1/4 cups organic brown rice flour

½ cup organic coconut flour

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp xanthan gum

1 tsp salt

¾ cup organic cacoa

2 eggs

1 cup milk

½ cup melted organic coconut oil

2 tsp vanilla

1 cup boiling water

Heat Oven to 350 F. Grease and flour two 9” baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on med speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 minutes or until toothpick comes out slightly moist but batter does not “jiggle”. Cool in pans for 10-15 minutes and transfer to wire rack. I have found that lining bottom of pans with greased parchment paper works best to hold cake together or simply bake in 9x13 and leave in pan.

FROSTING

1 stick of organic butter or coconut oil (melted)

2/3 cup organic cocoa

3 + cups organic powdered sugar

1/3 cup milk

1 tsp vanilla

Melt butter or coconut oil. Stir in cocoa. Alternately add sugar and milk, beating on med/high speed to spreading consistency (should be shiny). Add more milk, if needed. Stir in vanilla. About 2 cups.

Enjoy!

My story....

I began my journey of baking gluten free in April, 2012. In my quest, I found it was difficult to locate recipes that had the flavor and texture we had become accustomed to. Many recipes used high starch flours or excess sugar in place of the wheat flour to make the dish more appealing. I knew that I not only wanted to bake gluten free, but also, maintain as healthful an ingredient list as possible while making it palatable to the taste buds. Thus, began my attempts of modifying recipes that I already knew and loved to accomplish my goals. I hope you enjoy the results.