gluten free bread recipe

Soaked Oatmeal Gluten Free Bread

Gluten Free Soaked Oatmeal Bread

The other day I really wanted some bread! But I was looking for a bread that really could deliver on nutrition as well as texture and flavor. I had been hearing from lots of people and articles about soaked grains. So, I got the idea to soak some oats and try to make a gluten and dairy free bread from them. This is the yummy result and I am so thrilled to share the recipe with you! It's great with all kinds of toppings and makes 2 small loaves. Enjoy! 

Soaked Oatmeal Gluten Free Bread: 

1 cup soaked gluten free oats (soak 1 cup gluten free oats in water (to cover) and a splash of lemon juice for 8-12 hours in a glass measuring cup)

1 1/2 cups gluten free flour mix (recipe below)* 

3/4 cup almond flour

1/2 cup ground sunflower seeds (process until fairly ground in a food processor) 

2 teaspoon yeast

2 teaspoon physillium husk powder

1 1/4 teaspoons salt

3/4 cup coconut milk (warm) 

1/3 cup honey

1/4 cup coconut oil

3 eggs

gluten free oats to top bread

Two 4x8 rectangular bread pans, greased with coconut oil

1. Place all of the dry ingredients into the bowl of a stand mixer + the soaked oats. Mix together. 

2. Warm the coconut milk in the microwave until warm to the touch but not hot. 

3. Combine the honey and the coconut oil and warm them together in a glass measuring cup until the coconut oil is melted. 

4. Beat the warm coconut milk into the dry ingredients. Add the honey-coconut oil mixture and mix well. 

5. Add the eggs, one at a time. After that, beat this mixture for about 3 minutes on high speed. 

6. Cover the mixing bowl with a kitchen towel or plastic wrap and let it rise about 90 minutes. 

7. Grease your bread pans with coconut oil thoroughly. 

8. After the mixture has risen for 90 minutes, divide the mixture between the two greased bread pans. Sprinkle the top of each with gluten free oats. 

9. Cover with plastic wrap and let rise another 90 minutes. 

10. Heat the oven to 350F. Bake for about 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean. The bread should be golden brown. 

* gluten free flour mix: 

Brown Rice Flour Blend: Mix together in a bowl with a wire whisk. Store the extra in a zip lock bag in the refrigerator. 

6 cups brown rice flour

2 cups potato starch or arrowroot starch

1 cup tapioca flour

 

Spiced Apple Cider Pumpkin Bread

spiced apple cider pumpkin bread

One of a household's fall "must-haves" in my opinion is pumpkin bread! It is such a great breakfast, snack, dessert. I just love the spices in this bread. It is so moist and flavorful, perfect along with a cup of tea or coffee while you are cozy with a blanket reading a book. Hooray! 

This is a recipe I adapted to gluten free/dairy free from Southern Living magazine. I different flours and lot more spices to this bread. I am believer in using several separate spices to build up flavor instead of pre-made spice mixes like pumpkin pie spice. That way you get a lot more flavor into your baked goods. 

Actually, as I worked on this bread yesterday I realized I had left out the coconut oil, however, when my son and husband ate it- they loved it! So, I decided to leave the oil out. The bread has such a fantastic pumpkin-spice flavor and I think this is a "perfect mistake!" 

I hope that you enjoy this fall "must have" in your house today! 

Spiced Apple Cider Pumpkin Bread

Adapted from Southern Living

Makes two 9x5 loaves

1 cup organic sugar

1/2 cup coconut sugar

1/4 cup honey

2/3 cup apple cider

4 eggs

15 oz can pumpkin puree

2 cups gluten free flour mix

1 1/2 cups almond meal

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1. Preheat the oven to 350F. 

2. Grease two 9x5 pans with coconut oil and add in 1-2 teaspoons of gluten free flour and shake out excess to coat the pan in flour. 

3. Beat the sugar, coconut sugar, honey and apple cider in the bowl of a stand mixer at medium speed until combined. Add in eggs, one at a time, beat after each addition. Add in the pumpkin and mix. 

4. Whisk together the gluten free flour, almond meal, salt, baking soda and spices in a separate bowl. 

5. Add the dry mixture to the pumpkin mixture in the mixer bowl and beat at low speed just until combined. 

6. Divide the batter between the 2 pans and smooth the tops of the batter with a rubber spatula. 

7. Bake at 350F for 45-50 minutes or so or until a wooden toothpick comes out clean. You can put foil on top of the pans towards the end of baking so that your bread doesn't over-brown on top. 

8. Cool the pumpkin bread in pans for 10 minutes. Then, un-mold the loaves onto a wire rack and let the bread cool for 30 minutes before slicing. 

Enjoy! 

Gluten Free Muffin Round Up!

Gluten Free Muffin Round Up! Three great, healthy muffin recipes!

 

 

Muffins are such a handy, healthy food to have around. They make a quick breakfast, a great accompaniment to soups and stews and a great snack on the go. I love these three easy muffin recipes. You can even prepare a double batch ahead and freeze some of these muffins so that you can keep enjoying them in the coming days. 

I hope that you find a muffin here that you really love and can enjoy with your friends and family. 

Oat Date and Almond Fruit Muffins: 

Makes 12 large muffins

1 1/2 cups gluten free flour mix (see recipe below) 

GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 teaspoon baking soda

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon xanthan gum

1/2 cup dates, chopped

1/2 cup chopped almonds

1 cup gluten free oats

1/2 cup raisins

2 ripe, soft bananas

1 unpeeled, grated apple

2 eggs

1 teaspoon vanilla

5 tablespoons melted coconut oil

4 tablespoons honey

6 tablespoons coconut milk

1/2 cup coconut sugar

1. Heat the oven to 350F. 

2. Place paper muffin liners into the cups of a muffin tin. 

3. Stir together the gluten free flour mix, baking soda, baking powder, cinnamon, nutmeg, cloves and xanthan gum with a wire whisk in a medium bowl. Add the dates, almonds, oats and raisins and set aside. 

4. In a separate, large bowl, mash the bananas with a fork, add the grated apple, eggs, vanilla, honey and coconut milk and stir to combine the ingredients. Add the coconut sugar and  stir again until mixed together. 

5. Add the dry ingredients to the wet ingredients and stir to make a smooth batter. 

6. Scoop the batter into the 12 muffin cups. Fill them full and make sure that the batter is evenly distributed between the 12 cups. 

7. Bake the middle of a preheated oven for 20-30 minutes or until muffins are golden brown and the center springs back when touched. Cool on a wire rack.

 

Cultured Coconut Milk Oatmeal Muffins: 

1 egg

1 cup cultured coconut milk, vanilla flavor (unsweetened) (coconut milk yogurt) 

1/2 cup coconut sugar

1/3 cup coconut oil (Keep at room temperature and add in little chunks) 

1 cup gluten free oatmeal

1 cup gluten free flour mix

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

unsweetened coconut flakes to sprinkle on top

1. Heat the oven to 400F. 

2. Grease 12 muffin cups with coconut oil, or vegetable oil spray. Beat egg, stir in cultured coconut milk, coconut sugar and coconut oil. 

3. Mix in remaining ingredients, just until moistened. Batter should be lumpy. Bake 15-20 minutes, just until top springs back when touched and the muffins are golden brown. 

 

Kabocha Squash Ginger Muffins

Makes approximately 10 muffins

The first step in this recipe involves roasting and pureeing the squash. The directions to do so are below: 

Roasting the Kabocha Squash: 

1 medium kabocha squash (found in Asian markets) 

1. Heat the oven to 325F.

2. Cut the squash in half. Scoop out the seeds.

3. Place both halves on a rimmed baking sheet in the oven. Roast for 1 hour or until the squash is cooked through and soft.

4. Let the squash cool to room temperature. Scoop out the flesh and puree it in a food processor until smooth. Now your puree is ready to be used in the recipe below. 1 roasted kabocha squash will yield about 2 cups puree, enough for 2 recipes or 20 muffins. 

 Muffin Recipe: 

1 3/4 cups gluten free flour mix

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 cup (plus extra for sprinkling on top) finely chopped crystallized ginger

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup honey

1 cup kabocha squash puree

2/3 cup coconut oil, melted

1/2 cup applesauce

2 eggs

1 teaspoon pure vanilla extract

1. Heat the oven to 350F. Spray 10 muffin cups with vegetable oil spray or grease with melted coconut oil. 

1. In a medium bowl, mix all of the dry ingredients together. 

2. In a separate medium bowl, mix the honey, squash puree, coconut oil, applesauce, eggs and vanilla extract together with a large whisk. Whisk until smooth and well combined. 

3. Add the dry ingredients to the squash mixture. Mix just until combined. 

4. Scoop an even amount of batter into each of the 10 muffin cups. There will be 2 empty cups. Fill those with water so that the muffins will bake evenly. 

5. Place the pan in the oven and top with chopped crystallized ginger if desired. 

6. Bake for about 20 minutes or until done in the center. 

I hope that you enjoy these delicious muffins! If you love this post and it made you hungry, pass it on to a muffin-loving friend! 

Carmelized Onion Southern Cornbread

caramelized onion southern cornbread

To me, soup or especially chili is not the same without cornbread. I think it adds a perfect flavor balance and adds a special something as a side dish. It is so comforting to have a warm piece of cornbread alongside a hot meal during the rainy, cold months like January and February here in Oregon. 

This recipe is based on one that I saw in a very old whole grains cookbook that my mom has. I was looking through it & I was so inspired! 

I added the caramelized onions for a special touch and they add lots of flavor! 

I also love how soft and moist this cornbread is. It is a savory cornbread so it does not contain any sugar, but it is just as delightful as its sweet counterpart. 

I hope that you enjoy some of this amazing cornbread with a bowl of soup or chili soon! 

Caramelized Onion Southern Cornbread: 

2 cups coconut milk (or whole milk for traditional cooks) 

1 cup corn meal or corn grits/polenta- (I actually used polenta for my version) 

2 tablespoons coconut oil (or butter for traditional cooks) 

2 eggs, well beaten

1 teaspoon salt

1 teaspoon baking powder

1/2 cup chopped onions, caramelized in olive oil or coconut oil

coconut oil or vegetable oil spray for pan

1. Heat oven to 425F. Grease an 8x8 square baking pan.

2. Place coconut milk and corn meal into a small saucepan. Bring to a simmer over medium heat. Take off of heat. 

3. Mix in the coconut oil with a whisk. Let the mixture cool for a few minutes.

4. Mix in the eggs with a whisk. Then, mix in the salt, baking powder and the caramelized onions. 

5. Bake for about 15-20 minutes until golden brown on top and a toothpick placed into the center of the bread comes out clean. 

This bread is great served with soup or chili! Enjoy!