gluten free 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

 

Sage Butternut Squash Soup with Sage Browned Butter

Sage Butternut Squash Soup with Sage Browned Butter

Ah! What beautiful colors fall brings us not only in the fall leaves but in the colors of our foods. I just love the beautiful bright orange color of butternut squash and this soup is a lovely reminder of the beauty and taste of this food. 

I had fun taking a basic recipe and adding my own special flavors and elements to the dish. The browned butter on top really takes this dish to the next level! :) YUM!! 

Sage Butternut Squash Soup with Sage Brown Butter: 

Makes 3-4 small servings

1.5 pounds butternut squash, peeled and cut into small cubes (1/2 inch) 

2 tablespoons olive oil

1 tablespoon chopped fresh sage

1.5 tablespoons unsalted butter

1 1/2 leeks, white and tender green parts, coarsely chopped

2 teaspoons chopped fresh sage

1 1/3 cups chicken stock or veggie stock

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Brown Butter: 

3 tablespoons unsalted butter

1 tablespoon chopped fresh sage

1. Heat the oven to 350. In a medium bowl, toss the squash cubes with the olive oil and fresh sage. Place onto a rimmed baking sheet and roast for 20-30 minutes until the squash is soft and beginning to brown. 

2. While the squash is roasting, in a large saucepan melt the butter over fairly low heat. Add in the sage and leeks and cook, stirring from time to time, until softened and browned- about 15 minutes or so. 

3. Stir in the chicken or veggie stock and the roasted squash. Simmer the mixture over medium heat for 10-15 minutes.

4. While the soup is simmering, make the brown butter. Over medium to high heat, add the butter and sage to the skillet. The butter will foam for a while. Stir the butter with a spatula. After a while the bubbling subsides and the butter will begin to brown. Take the butter mixture off the heat once it is browned and set aside. 

5. Puree the soup in a blender or food processor. Add in more stock as needed to create the thickness of soup that you want. 

6. Serve in bowls and top with browned butter. You can also top with homemade croutons! 

**You may serve these with homemade croutons if you'd like. I made some gluten free cornbread that I made into cubes, then brushed with butter and sprinkled with Parmesan cheese and baked them in a 350 oven for a few minutes. 

Lemon Ginger Zucchini Bread

Lemon Ginger Zucchini Bread

It's full confession time: I am what I call a "wishful gardener." This is usually my pattern in the springtime: Get lots of flowers, veggies and other plants. Plant them and be super enthusiastic about them and care for them as much as I can. Then, when summer rolls around and I get busy- many of my plants die and I can only manage to care for a few. This is what happened to my veggies this year- including my "wishful" zucchini plant. So, instead of having an overabundance of zucchini growing in my garden that I need to use up, I made this yummy bread because I bought a bit too much zucchini at the store and didn't want it to go to waste! 

There is my full confession as a wishful gardener! I really do love gardens and plants, but so often my passion for food wins in the end! So, since I have been able to keep a few pots of flowers in front of my house alive this very dry summer, I will stick to that in the coming years. Next season for my deck I will be planting a few pots of succulents or other low water plants and planting more bushes and low water natives in my backyard. It is better for the earth and better for me- no gardening guilt! Ha ha! 

Here's the yummy recipe for the bread that came of buying too much zucchini! 

Lemon Ginger Zucchini Bread: 

3 eggs

1/3 cup honey

1/4 cup coconut oil, melted

1 tablespoon fresh lemon juice

zest of 2 small lemons or one large lemon

1 1/2 cups finely shredded zucchini

3/4 cup cassava flour

1 1/4 cups almond flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons finely chopped crystallized ginger

1. Heat the oven to 375 F. 

2. Grease a 9x5 loaf pan with coconut oil or pan spray. 

3. Mix the wet ingredients together. Mix the dry ingredients together with a whisk. 

4. Combine the wet and dry ingredients. Let the batter rest for 10 minutes. Then, add the batter to the pan. 

5. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean (no wet batter is attached) 

-Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely before slicing. 

Enjoy! 

Peanut Butter Protein Pancakes!

peanut butter protein pancakes

This Sunday I had a craving for a fancier weekend breakfast that was still healthy, so I decided to alter a recipe that I had been hanging on to for several months with the ingredients that I had on hand to create these yummy pancakes. Much to my delight they were a great hit not only with myself but with my son and husband! 

I know I have found the perfect pancake to make a huge batch of for when back to school time rolls around in another week and mornings become much busier for us! This way I can get breakfast on the table in a flash! This recipe makes around enough for serving 3 people. Feel free to double or triple this recipe in order to make enough for the whole week, I know that is what I'll be doing very soon! 

These pancakes are great with maple syrup and berries, topped with yogurt or just with more peanut butter or other nut butter on top. Feel free to experiment and have fun! 

Peanut Butter Protein Pancakes: 

Adapted from: The Pancake Princess

Makes 9-10 mini pancakes

Ingredients: 

3/4 cup gluten free flour mix (see recipe below) 

3/4 cup sweet rice flour

4.5 tablespoons peanut butter powder

1.5 teaspoons baking powder

3/4 teaspoon sea salt

1.5 cups coconut milk (or whole milk if you are not dairy free) 

3 tablespoons maple syrup

3 teaspoons vanilla extract

4.5 tablespoons natural creamy peanut butter (I like Adam's brand) 

Coconut oil for greasing the electric skillet

Instructions: 

1. Whisk together the gluten free flour mix and sweet rice flour, baking powder and salt.

2. Stir in the coconut milk, maple syrup, vanilla and peanut butter.

3. Heat an electric skillet to about 350F. 

4. Add a teaspoon or more of coconut oil to coat the bottom of the electric skillet. If you don't have an electric skillet, you may melt coconut oil in a skillet on the stove over medium heat. Make sure the whole surface is coated in oil so that the pancakes don't stick. 

5. Measure out batter by the 1/4 cupful. Each one will make a small pancake. 

6. Let cook for 1-2 minutes, or until the pancakes are brown on the bottom. Flip and let cook for another minute.

7. Serve while warm with maple syrup, more peanut butter on top & berries to taste! YUM! 

** Gluten Free Flour Mix: Whisk together 4 cups of brown rice flour, 1 2/3 cups potato starch and 2/3 cup tapioca flour in a large bowl. Store the extra in a ziplock bag in the refrigerator for using in other recipes.