Not so very long ago, I boasted that I’d developed the best gluten-free bread ever. Well, I take that back. THIS has to be the best. I am hooked, and so are my husband and my friends who tasted it. Quick and easy to make, 1 1/2 hrs from start to finish.
Gluten-free Rustic Bread
1 cup sorghum flour
1½ cup potato starch
½ cup tapioca starch
1½ TSP salt
1 TBSP honey
2 TSP xanthan gum
1½ TBSP yeast
1 TBSP olive oil
3 large egg whites
1 TSP lemon juice
1 cup warm water (barely warmer than body temperature)
Warm a glass or metal bowl by running it under hot water for a minute, then pour in 1 cup of warm water. Add 1 TBSP honey and stir. Set aside.
Combine all dry ingredients into the bowl of your mixer.
Add the olive oil and egg whites and mix to incorporate.
Add the lemon juice. Beat for 2 minutes. By now the dough should be firm, just a bit softer than cookie dough.
Using a spatula, pour the dough onto a cookie sheet. (If the pan has ever been used to bake wheat, rye or any other non-gluten-free ingredients, line with aluminum foil to avoid cross contamination.
Shape gently with wet hands or a spatula. Leave to rise in a warm place for about thirty minutes.
Place the pan in a cold oven on a middle rack. Turn the oven on to 375 degrees and bake for 40 – 45 minutes.
As always when baking with Zanthan gum, allow bread to cool before slicing.
And then slather with anything you like, and enjoy.
(This bread will keep best if frozen, otherwise it tends to get a bit dry.)
Serves: 20 at 200 calories each
Preheat oven to 350 F
2/3 cup rice flour
2/3 cup tapioca flour
2/3 cup almond flour or almond meal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon zantham gum
2 cups brown sugar
2/3 cup soft butter (room temperature)
2 teaspoons vanilla
Grease a 13”x9″ pan with vegetable-oil spray.
Mix together all dry ingredients except sugar.
Beat eggs until foamy.
Mix sugar and butter until blended, add eggs and vanilla and whip. Gradually add dry ingredients to wet.
Spread batter into pan, and bake for 25-30 minutes. The blondies will be done when they are lightly golden and only barely dry in center.
For slight variations you can add any of the following ingredients.
½ cup chocolate chips (add 20 calories per portion
½ cup pecans (add 17 calories per portion
½ cup coconut (add 9 calories per portion
Oh, God, do I miss the days of just grabbing a muffin and a cup of coffee for a quick breakfast on the go. Or just for an easy snack. Truth be told, I loved muffins so much that I could have been called the muffin lady. (NO, not because I have a muffin top.) 😀
So, you might be pleased to learn that I’ve just perfected a recipe for delicious lemon and poppy seed muffins. Yay!!!
Lemon and Poppy Seed Muffins
Makes 12 muffins,
3 cups of my all-purpose gluten-free baking flour (see the substitutions page)
2 cups sugar
5 tsp. poppy seeds
1 ½ gluten-free baking powder
1 ½ tsp. salt
1 ½ tsp. zanthan gum
1 ½ cups milk
1 cup canola oil (Or any other good quality vegetable oil)
3 tsp. lemon juice
In a bowl, mix dry ingredients and set aside. In a larger bowl, mix together all wet ingredients. Add dry ingredients to liquid and mix well. Unlike regular muffins, these, having no gluten, cannot be over-mixed.
Pour into oiled muffin tins (I like to use muffin liners) and bake for 50 minutes to an hour, or until a toothpick comes out clean. As with most gluten-free baking, these should be allowed to cool until cool, to avoid gumminess.
Gluten-free General Tao Chicken (and calorie reduced to boot)
Since going gluten free I’ve had to give up some of my favorite foods—general Tao chicken, tempura anything, for that matter, just about anything deep friend. And, just between you and me, I’m way too lazy a cook to ever deep-fry at home. Too much trouble.
So, imagine my delight when a friend of mine shared this wonderful, no-fry, General Tao Chicken. So easy to make, even I can make it.
General Tao Chicken
Serves 4, 375 calories per portion
1 lb. chicken breasts cut into 1 inch pieces
1 cup of my gluten-free all-purpose flour (see recipe on substitutions page)
1 tsp. zanthan gum
1 tsp. paprika
1 tsp. salt
½ tsp. pepper
1 large baggie
Vegetable oil spray
For the sauce
1 cup chicken broth
2 tsp. corn starch
2 tbsp. honey
2 tbsp rice wine vinegar
1tbsp. tamari sauce
2 tbsp. duck sauce OR plum sauce if you prefer
1 tbsp. Asian hot sauce
Chopped fresh chili pepper to taste (This is very hot so start with a tiny amount and add gradually, tasting in between.)
1 tbsp. sesame seeds
For the second step of the recipe you will need:
3 or 4 scallions cut into 1 inch pieces, keeping a few of the stems to chop into smaller pieces for garnish
2 cloves of garlic
2 tbsp. grated fresh ginger
1 tsp peanut oil
Mix all dry ingredients and stir well. Pour into a large baggie.
In a large bowl, stir the egg and then drop in the pieces of chicken and stir until all the chicken is well covered with egg.
Drop the pieces of chicken in the baggie with the mixed dry ingredients and shake. (Just like with shake and bake.) Once all the pieces are well coated, place them on an oiled cookie sheet and spray with vegetable oil. Bake in oven at 350 for 15 to 20 minutes.
While this is baking, start the sauce.
In a frying pan, add the oil, ginger, garlic and scallions (Except the chopped pieces you reserve for garnish, and cook at a medium heat for a minute or two and set aside.
In a sauce pan, bring chicken broth to a simmer, add cornstarch (I like to mix cornstarch with a bit of cold water in a jar and shake like mad before adding to a hot liquid. This prevents lumps.) Add remaining ingredients. (Except sesame seeds)
Pour the chicken-broth mixture into the frying pan with the oil, ginger and garlic and simmer. This sauce will quickly turn dark, and when it does, add baked chicken pieces to the pan and gently toss them until they are coated with sauce. Serve decorated with sesame seeds.
I like to serve this with plain white rice and with stir friend red bell peppers and broccoli.