breaking gluten free bread with sister kristen

Gluten-free, vegan zucchini bread

2011-08-07T13:50:00.000-07:00

I don't like to brag much about my creations but let me just say that this bread is the best. It's really f*&%#@! brilliant, moist, and just good, and gluten free, and vegan.

zucchini bread

makes one 8x4

1 1/2 c.all purpose gluten-free flour
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
6 T. ground flax seed
1/2 c. + 1 T warm water
1/4 c. melted coconut oil
3/4 c. cane sugar
1/4 c. almond milk (unsweetened)
1 tsp. vanilla
1 tsp lemon juice
2 tsp lemon zest
2 c. shredded zucchini

Preheat oven to 350 degrees. Oil your bread pan. Shred zucchini and squeeze in a clean kitchen towel to pull out some of the moisture. In a medium bowl, combine the ground flax seed and warm water and let it sit for a few minutes. In a large bowl combine all of dry ingredients (flour-nutmeg.) Now, add the rest of the ingredients (except the zucchini) to the flax and water and whisk together. Fold in the zucchini and then add to the dry ingredients. Mix together, just until combined and pour into your bread pan. Put it in the oven and bake for 45-50 min. Cool for a few minutes then remove from the pan and continue to cool. warning: your dwelling will smell ahhhmazing during the baking process.

Gluten-free christmas cookie extravaganza

2010-12-07T17:20:00.000-08:00

Chocolate chip

Allow time for chilling the dough a least an hour. preheat oven to 350 degrees

3/4 c. solid coconut oil
1/2c. maple crystals (dehydrated maple syrup, available in most natural food stores)
1/2 c. maple syrup (real stuff, not Mrs. Buttersworth)
2 eggs
2 tsp vanilla
3 c. Pamela's Gluten-Free Pancake and Baking mix
3 c. chocolate chip

1. Measure Pamela's mix into a bowl.
2. Beat coconut oil and sugar until light colored and fluffy.
3. Add eggs to oil and sugar beating on medium, one at a time.
4. Scrape sides and bottom of bowl, then add vanilla and beat for a few seconds.
5. Carefully dump Pamela's mix into the mixing bowl and mix slowly, just until combined. Next, add the chocolate chips and mix lightly.
6. Refrigerate dough for about an hour or two. Arrange tablespoons of dough onto baking sheets a few inches apart. Bake for about 7 minutes then rotate trays and bake for about 7 more minutes (I believe that cookie doneness is up to the baker/eater. Some like them crispy, while some like them doughy. My best advice is to check, but not tooo often, and trust you instincts and eye for how you like your cookies.)
7. Allow cookies to cool for a few minutes, then transfer to a cooling rack.

Gluten-free christmas cookie extravaganza

2010-12-06T17:45:00.000-08:00

Brownies

Preheat oven to 325 degrees

3 sticks of unsalted, organic butter
12 oz. super good chocolate
6 organic eggs
1 1/2 c. sucanot
1 1/2 c. cane sugar
4 tsp vanilla
1 1/2 tsp. salt
2 1/4 c. all purpose gluten free flour
2 tsp xanthan gum
3/4 c. cocoa

1. Grease and flour a 9" x 12" pan

2. Combine chocolate and butter, cut into pieces, in a medium (heat proof) bowl. Place the bowl over a small saucepan with 1" of water in it. Heat pan over medium-high heat (you've just made a double boiler.) When water begins to boil, reduce heat to medium-low. Stir chocolate and butter often, until melted, then remove from heat and allow to cool.

3. While chocolate melts and cools, measure dry ingredients and sift together into a medium bowl.

4. Beat together eggs and sugars until light and foamy. Add a about a 1/2 c. of chocolate mixture to eggs and sugar and mix on low for a few seconds. Doing this will heat up eggs slightly so they don't curdle, as they would if you where to add all the chocolate at once. Continue to add the chocolate in small amounts, mixing lightly until incorporated, until you have added all the chocolate.

5. Scrape down sides and bottom of mixing bowl. Rev up the mixer to medium high for a few seconds to incorporate everything.

6. With mixer off, add the flour mixture and mix on low just until combined. Stop mixer, scrape excess of the mixing paddle or beaters and scrape the sides and bottom bowl. Pour batter into your prepared pan and place in the preheated oven. Bake for 40 minutes. Remove from oven and allow to cool before cutting. Frost or dust with powdered sugar.

Gluten-free christmas cookie extravaganza

2010-12-02T18:41:00.000-08:00

Gluten-free, vegan peanut butter cookies

Start with all ingredients a room temp so the coconut oil doesn't clump when it hits something cold. I'm not sure what the exact yield is here but I'm sure you'll have plenty.

Preheat oven to 350

1 1/2 c. Bob's all-purpose gluten-free flour

3/4 tsp xanthan gum

1/4 tsp salt

3/4 c. natural peanut butter

1/3 c. coconut oil, melted

1/2 c. maple syrup (the real stuff, no Aunt Jemima)

2 1/2 T. cane sugar

1/2 tsp vanilla

1. In a small bowl, combine flour, xanthan gum and salt.

2. In a medium bowl combine p.b. through vanilla and whisk until smooth.

3. Add the flour to the p.b. mixture and fold together until well combined.

4. Drop rounded tablespoons of dough onto cookie sheets (you'll need more than one cookie sheet unless you bake in multiple batches.....don't cram all the dough on one baking sheet) about two inches apart. Before cookies go into the oven, dip a fork into sugar and press fork into dough balls to make a crisscross pattern. Dip fork in sugar in-between making cross marks to prevent the fork from sticking in the dough.

5. Place sheets in the oven and bake about 10-12 min. or until golden and firm. Rotate baking sheets half way through baking time.

6. Allow to cool slightly then transfer to a cooling rack.

7. eat lots of them!

Gluten-free christmas cookie extravaganza

2010-12-01T18:46:00.000-08:00

GingerBread People
yield: lots....3 dozen or so. Be sure to give yourself enough time to allow dough to chill. It's not a good idea to take short-cuts when it comes to dough that needs to be rolled out.

2 1/4 c. Bob's Gluten Free All-Purpose Flour
1 T ground ginger
2 tsp ground cinnamon
1 1/2 tsp xanthum gum
1/2 tsp ground all-spice
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/8 tsp ground mustard
1/4 tsp baking soda
1/4 tsp salt
1/2 c. sucanot
5 T coconut oil, hard not melted
1/2 c. + 1 T molasses
1 egg

1. Sift together first 10 ingredients.
2. Beat together sucanot and butter until fluffy. Next, add the molasses and egg and beat until combined.
3. Add flour to the butter mixture and mix on low until flour is incorporated.
4. Divide dough into two halves and wrap flat rounds with plastic wrap and refrigerate for a few hours.
5. Preheat your oven to 350. Roll out dough on a floured surface until it is 1/4 inch thick. Using cookie cutters, cut dough into shapes and place shapes on baking sheets. I recommend using parchment paper of silpat on the baking sheets.
6. Decorate cookies with dried fruits, nuts or other decorations that will stand up to heat. Or wait until cookies are baked and decorate with frosting.
7. Bake cookies for 8 min. or so, rotating cookie sheets 1/2 way through baking time. Allow to cool for a few minutes before transferring to a cooling rack.
8. Once cookies have cooled you can decorate with icing, if you desire.

No-bake pumpkin mousse gluten-free

2010-10-20T18:07:00.000-07:00

I really don't think there are too many ways to enjoy pumpkin. Truth be told, pumpkin themed desserts are my down fall. But what do you do when you would really like some pumpkin pie but don't feel like baking or making crust or making a huge mess? You make this, it's simple, fast, and stress free. Not to mention, gluten-free, light, and low in sugar.

Pumpkin Mousse (4 servings)

2 1/2 c. pureed pumpkin (organic canned, or do as Martha would and roast and puree your own)
4 oz. low-fat cream cheese
4 1/2 T. agave
2 1/2 T. cane sugar or the equivalent or your favorite sweetener
2 1/2 tsp cinnamon
1/4 tsp all-spice
1/4 tsp ginger
1/4 tsp salt
1/2 c. heavy whipping cream (if you'd like to top mousse with extra whipped cream double this amount and add an extra tablespoon of sugar)
1 T cane sugar

In a food processor, process cream cheese until smooth. Next, add pumpkin through salt and process until combined. Scrap down sides and whirl it again to make sure it is well combined. In a mixing bowl, beat whipping cream and sugar until it is stiff and creamy. Transfer pumpkin mixture to the mixing bowl and gently fold together pumpkin and whipped cream. Chill slightly. Serve in fancy dishes or just eat it out of the bowl. Top with extra whipped cream, crumbled gluten-free ginger cookies, or gluten-free granola.

Gluten-free banana, coconut, oat muffins

2010-10-16T14:37:00.000-07:00

I recently returned from the most fabulous vacation on the island of Kauai. As a means of recreating the relaxing mornings spent watching surfing and eating fresh tropical fruit, I whipped up these muffins. In hind-sight I should have added a bottle of rum to really recreate the vacation experience.
Mahalo and enjoy your muffins!

Banana Coconut Oat Muffins (1 dozen plus a few extra)

be sure that all wet ingredients are at room temperature so that the coconut oil doesn't clump up

1 1/2 c. Bob's Red Mill All-purpose Flour
1 c. gluten-free oats
1/4 c. sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
2 egg whites
3/4 c. almond or soy milk
1/3 c. agave syrup
1/4 c. coconut oil (liquid form)
1/4 tsp coconut extract
2 big bananas, mashed
1/2 c. toasted coconut

Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking spray.
Sift together the first 7 ingredients. Then, combine egg whites through coconut extract and beat slightly. Now, add the bananas and toasted coconut, and stir to combine. Add the wet mixture to the four mixture and fold together just until combined, be careful not to over mix. Spoon batter into prepared muffin cups and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool and remove from the pans.

Gluten-free hazelnut rice crispy treats

2010-09-17T05:52:00.000-07:00

Rice Crispy Treats are a classic but that doesn't mean we can't try to make them better. The original recipe, while genius, is a little dull. To shake things up I've thrown in a little Nutella to impart chocolaty, nutty undertones.

I'm just scratching the surface here, the possibilities are endless. Crispy treats don't have to be kid friendly either, these may not appeal to children but that shouldn't stop you from enjoying.

Hazelnut Crispy Treats

7 c . gluten-free brown rice cereal
2 T. unsalted butter
4 c. mini marshmallows (Kraft Jet Puffed, Campfire)
1/2 tsp vanilla extract
1/4 tsp salt
1/2 c. Nutella

Melt butter over medium heat in a medium pot. Add the marshmallows to the butter, stirring until marshmallows have melted. Remove the pot from heat, stir in vanilla and salt. Then add Nutella and stir. Do all of this fairly quickly because the marshmallow will begin stiffen up. It is not necessary to completely blend the Nutella and marshmallows. Now add the rice cereal and stir to evenly coat the crispies. Next, flop the mixture into a 7 1/2" x 10" pan, sprayed with cooking spray. Using wax paper, press the crispies into the pan, evenly. Allow to cool, then cut into squares. Store uneaten treats in an airtight container. The sooner you eat them, the better. Eat all of them in one day.

A mid-summer night gluten-free cupcake: lemon cake with lavender frosting

2010-07-01T16:51:00.000-07:00

This recipe became a summer favorite. Perfect for mid-summer evenings when you need a little something sweet but not too rich. Tart, refreshing, cool, it's just what you need. These could be pretty good with a little bubbly too.

Lemon Cupcakes with Lavender Frosting a.k.a. Midsummer Night Cupcakes

10.5 oz. Bob's Red Mill Gluten-Free All purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3/4 tsp xanthan gum
2 whole eggs + 2 egg whites
1 1/4 natural cane sugar
1/2 c. light mayonnaise
2 1/2 T unsweetened applesauce
1 c. unsweetened vanilla almond milk
1 1/2 tsp vanilla extract
1 tsp almond extract
1 T lemon juice
zest of 1 lemon

Preheat oven to 350 degrees. Line cupcake pan with baking cups. Sift together all of the dry ingredients. Crack eggs into a a large mixing bowl. Mix starting on low, increasing to high until eggs are bubbly and frothy. Add sugar and beat until thick, about 1 minute. Now, add mayonnaise through lemon zest. Mix slightly, until combined, being sure that no mayonnaise clumps remain. Scrap down sides and the bottom of the mixing bowl. Whirl it around again to combine all the stuff stuck on the bottom and sides. Next, add 1/3 of the sifted flour mixture. Mix on low until combined. Pour in 1/2 of the almond milk and mix on low until combined. And again, add the second 1/3 of the flour mixture.....and again, mix on low until combined. Add the remaining milk and you know what to do by now. Then finally add the last of the flour and yeah, that again....mix on low until combined. Scrap down sides and mix for a few seconds to combine everything. Scoop into baking cups and place in the preheated oven. Bake for 20 min. and test with a tooth pick. If tooth pick comes out with raw batter on it, keep baking until tooth pick inserted in the center of a cupcake comes out with just a few crumbs sticking to it. Let cool for 10 minutes in the pan, then remove from the pan, eat one, and continue to cool on a cooling rack.
Frosting

6 T. unsalted butter, softened
3 c. organic powdered sugar
dash of salt
2 tsp dried lavender*, now this is subjective if you LOVE lavender go for it, taste and add more as you see fit but if you're weary of lavender in your frosting go for less--you can always add more as you taste
3-4 T. Almond milk
1 tsp-ish lemon juice
1 T vanilla extract
2 tsp almond extract

Beat butter until smooth. Add powdered sugar, lavender, salt, and extracts and turn mixer on low. Slowly add milk. As the milk becomes incorporated and the sugar cloud disappears, increase mixer speed to medium and then to high. Beat until fluffy. Frosting should be creamy and fluffy but not runny. If you add too much milk and frosting is droopy, add a little more powdered sugar until it firms up. Likewise, if the frosting is too stiff and not sexy, spreadable add a little milk, just a little at a time, and beat a bit, until incorporated. Frost cooled cupcakes and enjoy! Garnish with a few lavender specks.

*dried lavender can be found at most natural food stores in the bulk herb and spice isle

Gluten-free Sweet Potato Pie

2010-04-25T14:39:00.000-07:00

This pie is my new obsession. I'd never made a sweet potato pie until a few weeks ago and now it's my favorite creation.

Yes, it is a pie but it's loaded with vitamins, fiber and low-fat so make your pie and eat it too.

Gluten-free Sweet Potato Pie

gluten-free pie dough
2 medium or 1 large sweet potato (2 cups worth of potato)
1/2 c. cane sugar
1/2 c. sucanot
1 tsp cinnamon
1/4 tsp all spice
1/4 tsp salt
1 tsp vanilla extract
2 eggs + 1 egg white + 1 egg for crust
1/2 cup skim milk
1/2 cup almond milk
1 T cornstrach

Wash the sweet potatoes, dry, and wrap in foil. Place the potatoes in a 400 degree oven and bake until soft (test by piercing with a knife.) When potatoes are done, remove from the oven, unwrap and allow to cool. Reduce the oven temperature to 375 degrees.

While potatoes cool, roll out our your gluten free pie dough and place into a 8" pie plate. Finish the top edge so it looks pretty and then put it in the refrigerator while you make the filling.

Remove the flesh of the potatoes from the skin and measure out 2 cups of potato. Place potato in a food processor along with sugars, spices, and vanilla and process until smooth. Scrape down the sides of the food processor at some point to make sure it all gets combined. Now, add and eggs and process for 1 minute. Next, add the milk and almond milk and pulse until combined. Finally, add the cornstarch and process for just about 30 seconds. Pour the filling into the prepared crust. Whisk the remaining egg and brush over edges of the crust.

Place pie in the oven and bake for about an hour or until set but slightly jiggly in the center. You will likely have to loosely cover the pie with foil after the first 30 minutes to prevent the crust from burning.

Allow pie to cool before digging into it and eating.

Quinoa with roasted asparagus and bacon

2010-04-20T05:57:00.000-07:00

What to do with these hard boiled eggs? How about I throw them in some quinoa with asparagus and bacon. Great idea.
A good recipe for brunch, lunch or light dinner. With, maybe, a potato leek soup and a green salad, wonderful. Strange as it may seem, it's also good for breakfast.

Quinoa with roasted asparagus and bacon

3/4 c quinoa
4 hard boiled eggs, peeled and chopped
1/2 lb asparagus, hard ends snapped off
3-4 slices of good bacon (Beeler's is a good choice)
1 T. dijon mustard
3 T red wine vinegar
2 tsp olive oil
1 tsp maple syrup
salt and pepper

Cook quinoa according to package directions (I like to salt the cooking water for the quinoa.)
Place cleaned asparagus on a foil lined baking sheet and place under the broiler. As the asparagus cooks, toss it around to cook evenly. Cooking times vary but it will take roughly 5-7 min. It should be tender and slightly browned. Remove from oven and set aside to cool slightly.
Cook bacon as you wish. Some like to bake it, while others prefer stove top. The choice is yours. When asparagus is cool enough to handle, cut spears into bite size pieces and place in a medium bowl. Now, cut bacon into bite size pieces and add to the asparagus. When quinoa is done cooking add it, along with the chopped eggs, to the bacon and asparagus. In a small bowl whisk together the last 5 ingredients (adding salt and pepper to taste) and pour over quinoa. Toss it all together lightly and serve warm or at room temperature.

Super MUFA gluten-free chocolate mousse

2010-02-03T07:40:00.000-08:00

Imagine if a chocolate indulgence could make you look and feel as good as it tastes. When you combine the antioxidant power of dark chocolate with the superpowers of the avocado, you get one power house of a mousse.

Avocado and chocolate? Trust me, it works and avocados offer considerable health benefits. Avocados contain monounsaturated fatty acids (MUFA), which improve cholesterol levels, aide in fat metabolism and can reduce the risk of heart disease. They also contain significant amounts of folate, potassium, vitamin K, vitamin E, and carotenoids, and because avocados contain healthy fat the these nutrients are more easily absorbed and used by the body. In the words of John H. Kellogg "of all edible fruits, it stands pre-eminent as a source of concentrated nutriment adapted to human use. For purity, wholesomeness, ease of digestibility, and adaptation to human needs, it has few rivals and none that can fill its place."

The inspiration for this recipe was a raw chocolate mousse that I use to make at Claudia's. I added Greek yogurt to this version, making it less dense, and giving it a little protein and calcium boost. Because it is so rich, I recommend serving it with fresh berries for a well rounded and satisfying dessert.
Super MUFA Gluten-Free Chocolate Mousse
Feel free to adjust this recipe, making more or less sweet or adding in other fun ingredients like liquor or peanut butter. Any small alterations shouldn't destroy it. If you prefer it less thick (it will thicken when cooled,) add a few tablespoons of milk at the end.

2 ripe avocados
1 5-6 oz. container of low-fat Greek yogurt
3/4 c cocoa
1/2 tsp salt
1/8 tsp cinnamon
1/4 c. dark chocolate, melted
1/4 c agave syrup
3 T maple syrup
1 tsp vanilla extract

Combine the green flesh of the avocados and the yogurt in a food processor. Blend until smooth, about 2 minutes. Next, add the cocoa, salt, and cinnamon. Pulse a few times, scrape down the sides of the processor and continue to process until combined. Now, add the melted chocolate, agave, syrup, and vanilla and process for another minute.
This can be served right away or chilled and served later. If you do chill it, it will thicken so you can either add a few tablespoons of milk after you have added the chocolate and syrup, or you can bring the mousse back to room temperature and give it a quick whip with a rubber spatula before serving.

*Though this treat is packed with health supportive nutrients, if you eat it too much, you won't be looking or feeling very sexy.

Fruit Cake...What! For real it's good and gluten free

2009-12-07T18:33:00.001-08:00

My dad liked to make fruit cake at Christmas but my brother and I were never offered any. I didn't care really because I had heard about "fruit cakes." From a distance I quietly watched and listened, fascinated by the time and care that my dad put into this fruit cake. I don't remember much time going into the actual making of the cake but I remember, dearly, that he kept it in a holiday tin with a rubber band around it. Nobody ever talked about the cake in the Christmas tin but regularly I would hear my dad pop open the tin, releasing the smells of fruit, spices and alcohol. He was checking on the progress I guess. Why was he doing this, he never baked anything else? Wasn't it getting moldy and stale?
With a little thought, I've figured out the answers to these questions. First, it's apparent now, why Tim and I were never asked to partake in the eating of the fruit cake. It's the same reason that it didn't get moldy and hard. It took a whole lot of brandy to make that fruit cake just right. The reason that my dad felt the burning urge to bake was that his mother use to make fruit cakes every year at Christmas. I have a feeling she also had a fondness for a very brandied cake.
With delight, I'm following in the family tradition of fruit cake making, but putting my own twist on the classic.

Fruit Cake
preheat oven to 350
1/4 c red raisins
1/4 c golden raisins
1c roughly chopped mixed dried fruit (apples, pears, plums, apricots, figs are all wonderful choices)
1 c. water
2 T agave syrup (or you can substitute with normal cane sugar)
2 T Brandy
1/4 tsp orange zest
pinch of salt
pinch of black pepper

combine the above ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer for 10 min. Turn off heat and allow to sit for at least 20 min.

1 c Bob's A.P. Gluten free flour
1/4 c white rice flour
1/4 c tapioca flour
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
2 tsp baking powder
1 tsp xanthan gum
2 T flax meal
1/2 c butter, softened
1 egg + 2 egg whites
1/2 c + 2 T natural cane sugar
1/4 c unsweetened apple sauce
1/4 tsp orange zest
1 tsp vanilla
1/4 c Silk SoyNog (you can substitute with almond milk or regular skim milk)
1 T Brandy
1/2 c chopped mixed nuts
1/4 c chopped crystallized ginger

Grease and flour a 9x5 loaf pan.
Sift together dry ingredients and set aside. In the bowl of a mixer cream together butter and sugar. When butter and sugar are light and fluffy, add the egg and whites and beat on high about a minute. Scrap down sides and bottom of bowl. Add the apple sauce, vanilla, Brandy and orange zest and beat just until combined. Next, add half of the dry ingredients and flax meal and mix on low until just combined. Then add the SoyNog mixing on low briefly. Add the second half of the dry ingredients, nuts and ginger and mix lightly until combined.
Scrap down sides of bowl, and pour batter into prepared pan.
Place pan on a middle rack in the preheated oven and bake for 1 hr and 15 min or until a toothpick inserted in the center comes out clean. It's a good idea to rotate cake 1/2 way through cooking time to ensure even baking.
In my father's honor I drizzled a little Brandy over the cake right when it comes out of the oven.
The optional next step is two wrap the cake in cheese clothe soaked in Brandy, then place it in a holiday tin with a rubber band around it, and keep it in the refrigerator. Because the cake is gluten free and won't hold up as long as a traditional cake, I'd only let the cake sit like this for two days. After one day add more Brandy if the cheese clothe is dry.

Maree's a Peach: Dairy Free Gluten Free Peach Cake

2009-08-04T19:17:00.000-07:00

During my time at Pure Bake Shoppe we had an employee named Maree. Boy, was Maree a peach! She's inspiring, sweet, thoughtful and vacuumed like no other. We enjoyed having her around so much that we named a cake after her. Hope you enjoy!
This recipe is a great way to use up the ultra ripe peaches that are wonderful this time of year.

Maree's a Peach

1 hearty double layer 8"
preheat oven to 350

10 1/4 oz All Purpose Gluten Free Flour (i'll update this with a better measurement like a cup :0 )
1 T baking powder
1 tsp salt
3/4 tsp xanthan gum
2 large whole egg + 3 large egg whites
1/2 c cane sugar
1/2 c sucanot
1/2 c. coconut or canola oil
1 c. fresh peach puree (puree fresh peaches in a food processor)
1/2 c vanilla almond milk
1 T + 1 tsp vanilla extract
1 tsp almond extract

Grease and flour two round 8" pans.
Sift together first four ingredients and set aside.
Beat eggs until light and frothy. Add sugar to eggs and beat until thick and creamy. With mixer on low slowly add oil and mix until just combined. Next add the pureed peaches and extract and mix lightly. Scrap down sides and bottom of mixing bowl.
Now, alternately add the dry ingredients and milk, begining and ending with dry ingredients. Pour batter into prepared pans and gently tap on counter top to release bubbles. Place pans on rack in the center of the oven. Bake 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool for 10 minutes then remove from pans and continue to cool on wire racks. When cakes are completely cool frost with white buttercream and garnish with more fresh peaches.

Pour Some Sugar On Me

2009-07-30T13:41:00.000-07:00

Agave, white sugar, cane sugar, corn syrup, brown sugar, sucanot, maple syrup, maple sugar, honey--what sets these sugars apart?

We all love to treat ourselves to something a little sweet, but not all sweet treats are created equal. There are several different substances that can be used as sweeteners and some are healthier than others.
Sugar, the substance responsible for that wonderfully sweet taste we crave, is a naturally occurring substance found in plants and animals alike. Commonly, “sugar” refers to the tiny white granules that we add to things like coffee and cookies to give them that tempting sweetness. This added “sugar” is often referred to as a “sweetener.”
All added sweeteners are derived from a plant source. What makes some of these sweeteners healthier than others is the type and amount of processing that the sugar goes through to reach the point where it can be used as an added sweetener.
High fructose corn syrup and white sugar are among the most refined, and not coincidently the most damaging to our health. Though both of these sweeteners are derived from a “natural” plant source they are put through an extensive process to go from plant to sweetener. In the end you are left with a sweetener with an altered chemical structure and an insufficient amount of vitamins and minerals. In addition, these sweeteners are often exposed to toxic chemicals and additives throughout the refinement process. Sugar in this state is void of any nutritional value and causes harm to your body as it is broken down for energy.
There are many unrefined and less refined sweeteners available that have been used for thousands of years. When plant sugars are not put through heavy and intense processing they maintain their molecular integrity, vitamins, and minerals. Sugar in this state is more easily identified by our bodies and also carries with it properties that promote digestion. Minimally refined sugars are metabolized without creating such havoc in our bodies. While some of these sweeteners are healthier than others, always remember that moderation is the key to good health.

The D-List: Restoring Your Health

2009-07-29T14:22:00.000-07:00

Celiac disease can cause a whole slew of vitamin and mineral deficiencies. These deficiencies are mostly the result of damage to the intestines, which inhibits proper absorption of nutrients from food. When our bodies lack adequate vitamins and minerals things get complicated inside, and we find ourselves with conditions like osteoporosis or anemia.
Vitamin D is vital for proper calcium absorption, muscular function. Cancer prevention is another reason not to skimp on D. High levels of D are associated with lowering the risk of cancer, even skin cancer. D can also put up a fight against infections by giving immune cells a boost and protect you from cardiovascular disease. Because Diabetes can occur as a result of complications due to celiac disease, it's important to do your best to keep your blood sugar at a healthy level--wouldn't you know, vitamin D also has been proven to keep glucose levels in check.
It's a funny vitamin because our bodies can actually produce vitamin D with the help of sunlight. Some argue that the best source of vit. D is sunlight while other camps strongly caution against sun exposure to protect ourselves from cancer. This argument gets sticky so I'll just give you my take and please educate yourself and make your own choice. It is said that 10 minutes of sunlight is sufficient time for your body to produce a nice amount of vit D. Others argue that in winter months and those in states farther north of the equator need more than 10 minutes to produce enough vit D. I happen to really, really enjoy the sun--not just looking at the sun from inside but being out in it's rays. It makes me feel happy and revitalized (is that the vit D I'm feeling???). I know there are risks to sun exposure but I also am aware of the medical/pharmaceutical/beauty industry's knack for instilling fear in consumers. How much sun is too much? It is my opinion that some sun is good for the soul, and our bodies ability to produce vit D with the help of sun is evidence that we need sun. I don't believe that we should drown our skin in chemical sunblocks and hide under hats, long sleeves, and pants constantly. I believe that we need to take a holistic approach to health and do our best to live in moderation. That being said, it's probably not a good idea to sit in the sun for six hours a day working on a crispy tan because you want to really boost your vit D levels. My solution is to sit on the fence (not a picket fence)--enjoy a the sun when you can and also seek out nutritional sources of vit D along with considering a D supplement, especially in the winter.

Who's on the D-list!
Salmon
Tuna
Mackerel
Mushrooms
Eggs
Cod liver oil
Fortified Dairy Products but I'm not a big fan of modern dairy

Gluten Free Quinoa Raisin Cookies

2009-07-24T08:48:00.001-07:00

I happened upon quinoa flakes the other day. I thought it would be a nice alternative to oatmeal but found out that it's not. The flakes cook up more like, hmmm..... mush or really creamy grits. Not that this is a bad thing, just not my thing. But what a wonderful source of fiber and protein! I couldn't give up on the quinoa flakes--I had to come up with a way to use them. I started coming up with ideas like cookies, and quick breads, and meatloaf. Then I noticed that the people who made the quinoa flakes had also come up with more than one way to eat your quinoa flakes. I used their cookie recipe as a reference but, naturally, I felt the need to tweak the recipe. Oh! they turned out so good. I'm usually good at only tasting these creations and not actually eating them but these cookies got me. They're not too sweet but satisfy that sweet tooth while still tasting wholesome and healthy. They come to close to an oatmeal raisin cookie but better because of the chewy cakey texture and addition of almond butter, which gives them an unidentifiable buttery nuttiness. If a mid-afternoon lift is what you're looking for these cookies are it!

Quinoa Raisin Cookies
yield: 2 1/2-3 dozen

preheat oven to 350 degrees

1/2 c honey
5 T cane sugar or sucanot
4 T softened butter
1/2 c almond butter or any nut butter
1/4 c unsweetend apple sauce
1/2 tsp vanilla extract
1 c rice flour
3/4 c quinoa flakes
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 c raisins

Measure dry ingredients (rice flour through cinnamon) into a small bowl and set aside. Beat together first 6 ingredients (honey through vanilla) until creamy. Add dry ingredients to the wet ingredients and mix just until combined and then fold in raisins. Drop spoonfuls of dough onto un-greased cookie sheet two inches apart. Bake for 12-14 min., just until golden. Allow to cool for a minute then remove from baking sheet and transfer onto a rack to cool.

Boost The Fiber in Your Gluten Free Bread: Quick Fix

2009-07-16T14:03:00.000-07:00

Fiber is a concern for everyone, and if it's not--get with it! It's recommended that we get 25 grams of fiber a day. Easy feat if you eat lots of whole grains or fresh fruits and vegetables but if you hesitate to munch on an apple or haven't bought a bunch of greens in a while, you may be coming up shy when it comes to fiber.
Why fiber? It keeps you regular, it keeps your colon tidy, keeps cholesterol in check, it keeps you fuller longer, and it helps maintain even blood sugar levels. Often we hear "people" tell us to eat whole grains like whole wheat bread and oats to easily boost your fiber in-take, but what if you're g.f.? You can't eat whole grain breads or most oatmeal or wheat germ or wheat bran or whole wheat pasta. I often get asked about the nutritional content of the g.f. bread that I make and the bread mix that I sell at The Gluten Free Bread Factory. Because it is made up mostly of bean flours and tapioca flour it does only have around 2.5 grams of fiber per slice, which actually isn't to shabby, but that is less fiber than you'd find in a hearty grain bread that contains gluten.
There is a quick fix! A fast and easy way to boost the fiber content or your g.f. bread, helping you reach that 25 grams a day, is to buy bread mix and throw in some little extras. Chia seeds, and flax seed are perfect add in's. Neither type of seed needs to be ground before adding it to your bread mix, just toss in a couple tablespoons.

Gluten Free Strawberry Shortcake!

2009-07-08T17:47:00.001-07:00

When I was a kid we always bought pre-packaged shortcakes at Kroger's then we'd top them with loads of fresh strawberries and even more whipped cream. One evening I was going to watch t.v. in my parents' room and eat my carefully constructed strawberry shortcake when i dumped the whole thing on the floor right in front of the t.v. I was so sad and my mom got a little upset because of all the whipped cream and strawberries on the carpet. I stood there crying while mom cleaned up the mess and yelled at me to eat her shortcake. She's of German heritage so she wasn't that mad, they just yell things a lot. I felt too bad to eat the charity shortcake because of the mess I had made and because all the shortcakes were gone which meant mom wouldn't get one if I ate it. What sort of person makes a mess then happily eats the last dessert while someone else cleans up? I did--but only because you can't fight with a German mother.
Strawberry shortcake of my childhood was made of a store-bought sponge cake that had a strange stickyness that left residue on the plastic wrapper and cardboard it was sold in. Apparently the traditional strawberry shortcake is more of a biscuit or scone like cake. What's a gluten free baker to do? I went for a tender, slightly sweet, crumbly shortcake, minus the gluten plus all my favorite natural ingredients. Enjoy, and I caution you to hold your plate even while walking because you don't want to be the girl that dumps the last shortcake.

Gluten Free Strawberry Shorcake
preheat oven to 400 degrees

cake:
1 c. Bob's Red Mill Pancake Mix
1/2 c. Bob's Red Mill A.P. G.f. Flour
1/2 c. potato starch flour
1/4 c. + 2 T natural cane sugar
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
6 T. unsalted butter

1/2 c. unsweetened vanilla almond milk
1 egg
2 tsp vanilla extract

to top!
lots of fresh strawberries (I don't like to add any sugar but you may)
whipped cream (the old fashion kind--the real stuff)

Combine all dry ingredients in a large a bowl and stir together to combine. Cut butter into small chunks and toss in dry ingredient bowl. With a pastry cutter, cut butter into dry ingredients until the butter in covered in flour and in small pea size chunks. Next, combine wet ingredients in a bowl and whisk together. Pour wet ingredients into the dry ingredients and gently fold together just until combined. You could turn dough out onto a floured surface and cut perfect biscuit shapes but I prefer to quickly toss blobs of dough onto a baking sheet. You can either make 4-5 large blobs or 6 or so smaller blobs. Bake for 12-14 minutes for larger or 11-13 minutes for smaller blobs.
Let cool then slice open and top with lots and lots of fresh strawberries and old fashion whipped cream.

Hello Summer!

Summer Thyme Cookies

2009-06-16T14:57:00.000-07:00

During my stint at Pure Bake Shoppe I came up with this recipe for the "cookie of week." It went over so well with the customers that it became "cookie of a couple weeks." Eventually we ran out of the lemon thyme that I was growing in a pot in front of the store and we had to halt production. If I had known the Summer Thyme cookie was going to blow minds, I would have planted a whole field of lemon thyme.

We've all seen thyme amongst the herbs at farmer's markets and stores but now, thanks to adventurous gardeners, exotic varietals are popping up everywhere. Lemon thyme is just as subtle and herbal as regular thyme but carries a beautiful aroma of fresh lemon. The fresh vibrant flavors of lemon and thyme combined with this delicate cookies base makes for a perfect alfresco dessert under the stars. MMM! I'd probably pop a bottle of Prosecco, an inexpensive bubbly wine from Italy, and enjoy!

You may not be able to find lemon thyme in a grocery store but you can usually find it at farmer's markets or specialty food stores. Also try checking the potted herbs, as sometimes you can just buy a whole plant which is usually less expensive and you'll have lemon thyme all summer long.

Summer Thyme Cookies
preheat oven to 350 degrees
11 oz Bob's Red Mill all purpose g.f. flour
1 c sorghum flour
1 1/2 tsp xanthan gum
2 tsp baking powder
1 1/2 tsp salt
3/4 c unsalted butter, softened
1 c. xylatol
1 1/2 c natural cane sugar
2 eggs
1/4 c flax meal
1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp lemon zest
2 T minced lemon thyme

Sift together all dry ingredients (except sugar and xylitol) and set aside. Cream together butter, sugar and xylitol until fluffy and creamy, about 2 minutes. Next, add extracts, lemon zest, and lemon thyme. Beat just until flavorings are incorporated. With mixer on low, add eggs one at a time, beating until just combined. After last egg is added, increase mixer speed to med-high and beat for about 30 seconds. Turn mixer off, scrape down sides and bottom, then add the sifted dry ingredients. Turn mixer on low and beat lightly, just until dry ingredients are incorporated.
Scoop dough onto cookie sheets, 2"-3" apart. Use about 2 T of dough per cookie. Place cookie sheet in preheated oven on center racks. Bake for 8 minutes then rotate pans and continue to bake for another 6-8 minutes or until golden brown and fragrant. One thing I've learned in all this baking and moving around,is that every oven is different so the best thing to do is stay close and use all your senses. Pay attention to how the cookies smell, look, and feel. Don't over think though, just trust your senses.

Back to Basics: At The Sushi Bar

2009-06-09T09:49:00.000-07:00

Oh, the woes of eating out when you're sticking to a gluten free diet! There aren't always safe options at every restaurant or bar and trying to weed through the choices can be exhausting. One safe and healthy option that you can find almost everywhere is sushi. A trip to the sushi bar is not however, a no brainer.
While there are several fabulous options that you can freely enjoy be aware that there are some possible dangers lurking. The best advice I can give is to eat like the Japanese, opting for simple fresh fish and passing on fried concoctions loaded with sauces and toppings. Choose a variety of sashimi (fish without rice or wasabi) or nigiri (fish over rice but ask for no wasabi), simple rolls, or special entrees like chirashi (no wasabi) or Korean hwe du bap (pass on the sauce that is served with this dish). This is the best way to enjoy the art of sushi and to avoid unsuspected gluten.

Just say "no" to:
imitation crab meat a.k.a. crab stick
soy sauce (it's ok to bring your own gluten free variety)
wasabi (true Japanese wasabi is free of gluten but restaurant wasabi may have ingredients containing gluten)
fish roe (may have added preservatives or coloring)
eel, if it has been baked with eel sauce
eel sauce
ponzu sauce (restaurant versions may contain soy)
red miso paste or "barley" miso (some restaurants use both white and red miso in their miso soup)
anything that has been fried

Getting to the bottom of a gluten question at a sushi bar may be challenging but never hesitate to ask and if you have any doubts don't eat it.

The rest of the sushi world is your raw oyster!
fresh fish
fresh vegetables
nori
sushi rice
egg cake
"spicy sauce" used to make spicy tuna or spicy salmon rolls, typically, should be safe
Sriracha (Thai hot sauce often available at sushi bars. Perfect stand in for wasabi.)
edamame

Restoring Health

2009-06-01T15:06:00.000-07:00

Probiotics! Let’s talk about intestinal health for a moment shall we? After a period of intestinal upset the most important thing you can do for your over all health is to restore the delicate balance of helpful bacteria in your digestive tract. Probiotics are bacteria found naturally in fermented foods like yogurt, keifer, kombucha tea, and sauerkraut, and in soil. These beneficial bacteria help strengthen the immune system and detoxify the colon. Adding probiotics into your diet can help mend a leaky gut and allow for nutrients to be better absorbed and used by your body. How can you add probiotics into your diet? It’s probably not a good idea to start eating bacteria rich soil, but you can find probiotics in supplement form, or in naturally fermented foods (I recommend a book called “Wild Fermentation” to learn about fermenting your own foods.) Probiotics are now popping up in various yogurt brands, but I recommend eating organic plain yogurt to avoid additives and LOTS of added sugar. Keifer is another tasty source that can be drank plain or added to smoothies, but again read labels to avoid added sugar.

Fruit Cobbler

2009-05-04T05:13:00.000-07:00

Bob's Red Mill has come out with a new product! It's a gluten free, dairy free, and potato free biscuit and baking mix. It can be used to make pie crust, biscuits, ect. I thought it might work well as a topping for a fruit cobbler. Sure enough it did.
This is a super fast and fresh cobbler. It's a perfect light summer dessert filled with wonderful fresh fruits and just enough golden crusty topping. The recipe below is sugar free but you can substitute the xylitol for sugar if you prefer. You can also make this recipe dairy free by substituting the butter for cold coconut oil or dairy free shortening like Spectrum's.

Fruit Cobbler

preheat oven to 350
1/2 c. Biscuit and baking mix

2 T. Xylatol
1/2 tsp cinnamon
1 1/2 T. melted butter
1/2 tsp vanilla extract
6 T almond milk

1 mango, peeled and sliced into
1/4 thick slices 2 plums, cut into slices
1 large pear, cut into slices
1 T agave syrup
1 T cornstarch
1/2 tsp cinnamon
1/8 tsp ginger
1/8 tsp sea salt
Place all of your sliced fruit and last 5 ingredients in a large bowl and toss to coat the fruit. Put the mixture into a casserole dish and set aside. Next combine the baking mix, cinnamon, Xylatol, and cinnamon in a medium bowl and stir to combine. Add vanilla extract to the melted butter and stir together. Then add the almond milk to the melted butter and vanilla mixture. Pour the butter mixture over the baking mix and lightly fold together. Once the mixture is evenly moist, plop dolops of the mix over the fruit. After all the mix has been placed on the fruit, sprinkle with a little extra Xylatol and place in the preheated oven. Bake the cobbler for 60-65 minutes. If topping begins to get too brown, lightly cover with foil.

Eat Your Veggies

2009-04-21T12:29:00.000-07:00

Tired, sluggish, sick, fat? You may not be eating all your veggies. Eating more vegetables will help you get enough fiber, vitamins, minerals, and by filling your plate with vegetables you'll reduce your caloric intake at each meal.
The easiest way to eat more vegetables is to make them delicious and make them easy. I like to make a big batch of cooked vegetables at one time. Throughout the week I can eat them right out of the fridge as a snack and eating some vegetables cold gives me extra fat burning abilities due to the "resistant starch" found in some carbohydrate rich vegetables (read more about this by following the link below.*) Here are some more ways you can enjoy your batch of vegetables:
-Add to a green salad with a small serving of nuts, cheese, or seeds and a light vinaigrette.
-Toss together with cooked beans and rice, which compliment each other to make a
complete protein.
-Add them to quinoa with fresh herbs and vinaigrette.
-Serve as a side dish with grilled fish or lean protein.
-Eat them for breakfast with scrambled eggs or tofu.

Quick Roasted Vegetables

Below I've given a list of my favorite vegetable to roast but feel free to mix it up and cook up whatever you find at the market.
Get down and dirty with these vegetables. You don't need to cut them up all fancy, just be sure they are cut so that they cook evenly. Think about the vegetables that your using and remember that if you cut things in larger or thicker pieces, they will take longer to cook. If you are combining vegetables that cook quickly like, onions, peppers, or summer squash with vegetables that will take longer like potatoes or beets, cut the delicate vegetables in bigger chunks.
You'll notice that I don't peel any of the vegetables because I like the extra nutrients and fiber that is found in the vegetables outer skin.

Preheat oven to 375 degrees

3 medium sweet potatoes, washed and cut into ¼” thick slices

4 medium red potatoes, washed and cut into ¼” thick slices

1 fennel bulb, washed and cut into ¼” thick slices

2 cups of brussel sprouts, washed, ends trimmed, and cut in half

3 medium carrots, washed and cut into ½” thick slices

3 small beets, scrubbed, roots trimmed off and cut into ½” cubes

1 T. olive oil

1 tsp sea salt

2 tsp dried rosemary

2 tsp dried thyme

2 tsp dried dill

½ tsp chili flakes (optional)

fresh cracked pepper

Combine all ingredients in a very large bowl and toss to coat vegetables with spices and oil. Pour vegetables out onto two parchment or foil lined baking sheets. Place in the oven and bake for 35-45 minutes.
Allow to cool and store in an airtight container in the refrigerator.

*find out more about "resistant starches" at http://www.prevention.com/cda/article/nature-s-fat-burning-breakthrough/296ca6b509787110VgnVCM20000012281eac____/news.voices/in.the.magazine/march.2008.issue

2009-04-07T05:51:00.000-07:00

Miami Inspired Meal for a Chilly Spring Evening:
Jerk Pork Tenderloin with Watermelon and Tomato Salad

This spring has been a real teaser when it comes to weather. Just when you think it's safe to get out the grill and plan a dinner party.......it snows......again. On one of those 65 degree days I planned a small dinner to celebrate my friend Marsha's birthday. Eager to embrace the new warmth in the air, I decided on a Miami beach party menu from O Magazine. Maybe I was jumping the gun slightly with a beach party menu but the food was amazing. I actually think I like the idea of warm weather food on a cold day.
The recipes in O Magazine are from chef Michelle Bernstein but I did make a few changes to make them a little more healthful. Don't forget that pork is "the other white meat," making this meal naturally low in fat and high in protein. (I'd like to recommend choosing naturally raised pork over industrial raised, to support the natural agriculture community.) I loved that these recipes are all about fresh, whole ingredients so you don't have to worry about dodging gluten.
wine suggestion: Tempranillo from Spain

Jerk Pork Tenderloin

feeds 4

1/2 cup olive oil

1/4 cup fresh orange juice
1 bunch flat leaf parsley, leaves only
1 bunch cilantro, leaves only
1 bunch of green onions, coarsley chopped
2 medium shallots, coarsley chopped
1 2" piece of ginger, peeled and coarsley chopped
4 T white wine vinegar
2 T fresh thyme leaves
1 jalapeno, coarsley chopped
1 T brown sugar
1 T worcestershire sauce (Lee and Perrin is gluten free)
1/4 tsp ground cloves
1/4 tsp ground all spice
1/4 c water
2 pork tenderloins (1# each), trimmed of silver skin
1 tsp salt

1. Put all ingredients, except the pork and salt, in a blender an puree until smooth.
2. Place pork in a freezer bag and pour 1/2 of the marinade over the pork, seal and refrigerate for 8-24 hours. (I actually only marinaded for 3 and it was fine). Refrigerate remaining 1/2 of marinade.
3. When ready to cook the pork, heat grill and remove pork and reserved marinade from the refrigerator. Stir 1/4 tsp of salt into extra maridage and sprinkle pork with 3/4 tsp pork. Throw away marinade from freezer bag.
4. Oil grill rack and place pork on the grill. Cook pork 4-5 minutes per side, grilling all four sides. Cooking time should be about 18-20 minutes.
5. Remove pork from the grill and allow to rest for 10 min.
6. Slice pork diagnolly and serve with reserved marinade.

Watermelon and Tomato Salad

Red wine vinaigrette:
2 Tbsp. red wine vinegar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/3 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
Salad:
4 cups diced (1/2-inch) seeded watermelon (about a quarter of a medium-size melon)
2 large beefsteak tomatoes , each cut into 8 wedges
1 small English cucumber , peeled and cut into 1/4-inch-thick diagonal slices
3/4 cup crumbled feta cheese
1 cup pitted Niçoise olives
2 Tbsp. fresh dill
Kosher salt and freshly ground pepper

To make vinegarette, combine all ingredients in a bowl and whisk thoroughly.
To assemble the salad, combine all salad ingredients in a large bowl then drizzle vinegarette over the salad. Gently toss together, being carefull not to smash up the feta and crush the fruit.
The salad can be prepared ahead of time but do not add the watermelon or vinegarette until ready to serve.

Gluten Free Bliss on a Cold Winter's Day

2009-01-12T18:00:00.000-08:00

Winter is here (for those of us in the wid-west) full throttle. It's really cold here in Ohio and everything is covered in snow and slush. How do you make a winter's night a little better? Grilled cheese on rye! I recommend Dubliner cheese to pair with this tasty bread and if you want to go for the gusto make it a panini with some sliced golden delicious apples. MMMM, or swiss with a side of tomato soup. Oh, thank you Old Man Winter!

"Rye" Bread
"rye" because, as we well know, rye would entail gluten. This bread just tastes like the best rye around

Preheat oven to 350
makes one 9x5 loaf

1 1/2 c Bob's Red Mill All Purpose Gluten Free Flour
1/4 c Teff flour
1 c Tapioca flour
2 1/2 tsp xanthan gum
2 T cocoa powder
2 heaping tsp yeast
1 1/4 tsp salt
3 T caraway seed
1 T ground caraway seed (grind in spice grinder)
2 T molasses
2 tsp cider vinegar
2 T olive oil
2 whole eggs + 2 egg whites
1 c warm water*

Grease and flour loaf pan
Measure all dry ingredients into a bowl and set aside.
Crack eggs into the bowl of a stand mixer and whip until slightly foamy. Next add molasses - oil to the eggs. (Tip: measure oil before molasses so molasses slides right out of the measuring spoons.) Now add the dry ingredients to the mixer. Start the mixer on low and begin adding the warm water into the mixer. Once the dough is slightly incorporated increase mixer speed to medium and mix for 3 minutes.
Flop dough into prepared pan and place in a warm, draft free place to rise. It is helpful to place, loosely, a piece of plastic wrap over the pan. Allow bread to rise for 45-55 min. Bread should increase in size but should not get to the point where air bubbles look to be pulling apart on the surface of the dough. If bread rises to much outside of the oven it won't reach its full potential in the oven.
Bake for 20 minutes, then cover with foil and continue to bake another 30-40 minutes.
Cool in pan for 10 minutes, then remove from pan and continue to cool on a cooling rack.

Bread will keep for 2-3 days in the refrigerator. If you don't think you can polish it all off in this time, it will freeze well.

*Water temperature is important in the bread making process. Too cold, and the yeast won't be activated. Too hot, and the yeast will be murdered. Water right from the tap will be warm enough. It should be slightly warmer than bath water but still tolerable to the touch.

Peter, Peter the Celiac Pumpkin Eater

2008-12-14T13:22:00.000-08:00

If Peter were Celiac he would die over this Pumpkin Bread, and not because it is full of gluten but because it is a pumpkin eater's dream.
Every fall when I was away at Ohio University I use to anticipate the arrival of the annual 100lb brown box from my good friend, Marsha, in Toledo. As soon as I picked it up I new it must be the pumpkin bread! She did send two loafs at a time so each loaf only weighted 50lbs; 50 lbs of wonderful pumpkin bliss.
I finally asked her for the recipe, which was actually her mom's, so that I could share the joy and make it for others; a pumpkin bread chain of kindness if you will. So I knew that this bread couldn't possibly be any where near nutritious and darn straight it wasn't. All of my suspicions were confirmed upon seeing the recipe face to face. How was I going to maintain the integrity of the recipe but turn it into something that I could still bake for others without turning my chain of kindness into a wrecking ball, leaving a malicious trail of insulin resistance.
Here's what I did: took out the gluten, reduced the amount of fat, swapped out a healthier oil for the "veg oil,"reduced the amount of sugar, swapped out less refined sugars for the white sugar, and used real pumpkin instead of canned pumpkin pie filling.

Pumpkin Bread

3 c. Bob's Red Mill All-Purpose G.F. Flour
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 1/2 tsp xanthan gum
1/2 tsp salt
1 1/4 c. + 2 T cane sugar
1 1/4 c. + 2 T sucanot
4 eggs
3/4 c + 2 T melted coconut oil
1 c + 2T homemade pumpkin pie puree*
1 c + 2 T water
1 c pecans (cheaper option would be walnuts)

Preheat oven to 350. Grease and flour 2 9x5 loaf pans.
Sift together all the dry ingredients and set aside.
Put sugars and eggs into the bowl of a mixer (or into a large bowl if you are using a hand mixer.) Beat until eggs are pale yellow and the mixture has thickened. With mixer running on low, add the coconut oil slowly into the egg and sugar mixture. Beat for 1 minute, until combined. Stop the mixer and scrap down the sides of the bowl. Next add the pumpkin and mix just until combined. With the mixer off, add the dry ingredients and nuts into the mixing bowl. Turn the mixer on low and mix just until the flour is incorporated into the egg/pumpkin/sugar mixture. Slowly add the water with the mixer on low, and mix until water is incorporated.
Pour the batter into the prepared pans, dividing it equally amongst the two.
Place pans on a middle rack in the oven, leaving enough room between racks for the bread to rise. Bake in the preheated oven for 60-65 minutes (OH S%$#, you forgot to preheat the oven? That's O.K, never do it again but it will be fine if the batter sits in the pans for a bit while the oven heats. Just don't make a habit of this strategy.)

*Pumpkin pie puree*

This may sound intimidating but it is worth the extra few minutes. The taste of real roasted pumpkin is soooo much better than the canned stuff. Plus you can make a bunch and freeze it to use through winter. Channel your inner pilgrim and preserve fall's bounty!

1 medium sugar pumpkin
1/2 tsp salt
1/4 c maple syrup*
3 T evaporated cane juice*
2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 400.
Cut the pumpkin in half, through top to bottom (watch your fingers.) Discard the seeds, or save and roast but take them out of the pumpkin. Place the pumpkin half's on a parchment lined baking sheet (this will save you from a messy clean up) and put in the oven. Roast the pumpkin for about 1 hour or until tender.
Allow the pumpkin to cool (not kidding here, hot pumpkin hurts) Then scrap the flesh out of the skin into a food processor, fitted with the blade attachment. Add the remaining ingredients to the pumpkin and process until fully pureed.
Store in air tight containers in the refrigerator or freezer, until ready to use.
*the sweetness of the puree is subjective so if you prefer it to be more or less sweet adjust amounts of sweeteners to suit your needs. The natural sweetness of the pumpkin will also vary so be sure to taste you pumpkin after it's roasted and remember you can always add more sweetener but you can't take it out.

Stayed tuned.........Up next is Fruit Cake and it's not your typical brick like loaf over flowing with green candied fruit chunks. It's really all the delight of Christmas in a cake.

Sister Kristen

2008-12-10T14:50:00.000-08:00

I am not a real "sister," like a sister of the church (this sentence probably makes it clear that I don't know much about the church) but I am a sister in the sense that I do have a brother and since my name is Kristen, I am Sister Kristen.
When I was finally allowed to get a 13" t.v. in my bedroom I did not pick up many stations with my rabbit ears, but I did get the major networks and PBS. This is when I discovered Julia Child and Father Dominic. I found great entertainment in watching these programs. At first I think I just chose to watch because it was neither golf nor basketball and my options were severely limited but then it became more. I had profound respect for these masters, and for the subtle, almost dull fashion with which their expertise was presented. I think I was the only student at McCord Junior High that was watching Breaking Bread with Father Dominic instead of listening to Nirvana and shopping for new flannel shirts.
Jump ahead several years and i find that I have become a gluten free baker. Through several twists and turns I have come up with all these great original recipes and no place sell the final products anymore. Enter Blog. I hope for this to be my outlet to share the crazy world of gluten free baking/cooking that can sometimes seem impossible and overwhelming. I plan on sharing tips and recipes and maybe even sell a few loaves of bread.
Bread is my specialty. Funny, because we all have those things parents say that stick in our heads forever and I will forever hear in my head my dad saying "Man cannot live on bread alone." (often my brother and I use to make a meal out of the squishy inside of dinner rolls.) He was right, the celiac man or autistic child cannot live of bread alone because most of the bread they can eat falls apart on the way into their mouths. Fear not, the gluten free man can once again live on bread alone!