Gluten-Free French Bread

Yield 1 Loaf

Ingredients

1 cup brown rice flour

1/2 cup tapioca flour

1 1/2 teaspoons xantham gum

3/4 teaspoon salt

1 tablespoon sugar

3/4 cup lukewarm water

1 tablespoon rapid rise yeast

1 tablespoon oil

1 1/2 egg whites, at room temperature

1/2 teaspoon vinegar

Directions

In a mixing bowl combine the brown rice flour, tapioca flour, xantham gum, salt, sugar, and yeast.  In another bowl, beat the egg whites, then add the vinegar, oil, and water.  Combine.  Add the wet ingredients to the dry ingredients.  Beat on high for 3 minutes (the stand mixer really comes in handy here).  Dough will be very sticky, the consistency of a very thick cake batter.  On a greased cookie sheet, form dough into a French loaf shape.  If the dough is too sticky to shape, grease a spatula and use that to form the shape.  Cover dough with plastic wrap that has been sprayed with cooking spray.  Let rise in a warm place for about 45 minutes (I put mine in the oven, turn the heat to warm for a few minutes, then turn the oven off).  Preheat the oven to 400 degrees and bake for 40-45 minutes.  Cool on a wire rack (this ensures that the bottom of the loaf stays crispy).  Serve, store, or do whatever you are going to do with it.

*Feel free to add spices for extra flavor as this is a very basic recipe.

**This recipe can be used for monkey bread (make 2 loaves) or a vegetable pizza base (reduce cooking time to 15 minutes)

Whole Chicken Slow Cooker Seasoning

4 tsp salt

2 tsp paprika

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cayenne pepper

1 tsp black pepper

Combine all ingredients.  Rub mixture over the whole chicken.  Put in resealable plastic bag overnight.  Then cook chicken on low 4-8 hours or until internal temperature reaches 165F.

Chili Seasoning

No preservatives or hidden gluten!

2 Tbsp chili powder

1 tsp cumin

1 tsp oregano

1 tsp onion powder

1 tsp salt

1 tsp garlic powder

1 tsp sugar

1/4-1/2 tsp red pepper

Combine all ingredients.  Blend with chili as you would if you had bought a package of chili seasoning from the store.  Makes enough for 1 lb of meat plus all of the extra stuff you decided to put in there.

Pulled Pork Rub for the Slow Cooker

2 Tbsp brown sugar

1Tbsp paprika

1 1/2 tsp salt

1/2 tsp black pepper

3/4 c cider vinegar

1/4 tsp cayenne pepper

2 tsp white sugar

1 tsp mustard

1/2 tsp garlic powder

Blend brown sugar, paprika, salt, and pepper.  Rub over roast.  Combine vinegar, sugar, mustard, garlic, and cayenne pepper.  Drizzle over top of roast.  Cook roast in slow cooker according to size.

Basic Asian Seasoning

Great for stir-fry or slow cooker seasoning.

1/3 c packed brown sugar

1/4 c ketchup

1/4 c gluten-free soy sauce

1 1/2 Tbsp dry chicken broth (gluten-free)

1 tsp ginger

1 tsp garlic powder

Combine all ingredients. Pour over meat/veggies. Makes enough for 2 lb of meat or 1 lb of meat + veggies.

Taco Seasoning

Great Seasoning without the extra preservatives or hidden gluten!

1 Tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper

1/4 tsp oregano

1/2 tsp paprika

1 1/2 tsp cumin

1/4 tsp salt

1/2 tsp black pepper

Combine all ingredients.  Makes enough for 1 lb of taco meat.  When adding seasoning to ground meat, add 1/2 cup of water.

Almost Sugar-Free Banana Bread (gluten free)

Almost Sugar-Free Banana Bread (gluten-free)

4 medium or 3 large very ripe bananas , mashed
1/3 c. vegetable oil
2 lg. eggs
1/4 c. water
1 tsp. vanilla
2 c. flour (1 c brown rice, ½ c teff, ½ c tapioca, 1 1/2 tsp xantham gum)
1 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp brown sugar

 

Beat together mashed banana, oil, eggs and water until creamy. Add vanilla, flour, baking soda, baking powder, sugar, cinnamon and nutmeg. Beat well. Spoon batter into oiled and floured 9 x 5 inch loaf pan. Spread batter evenly.

Bake at 350°F for about 50 minutes or until a knife inserted comes out clean. Cool completely on wire rack before slicing.

*** This bread is very dense and chewy

Gluten Free Fondue Party

My sisters, cousins, and myself have a fondue weekend once a year.  This year we decided to do everything gluten-free and I thought I would share some of the recipes and food we used.

Here are the recipes for the fondue.  All of the ingredients we used were gluten free.

http://www.rachaelraymag.com/recipe/cheddar-and-cider-cheese-fondue/

http://www.ricardocuisine.com/recipes/3945-roasted-garlic-broth-for-beef-and-game-fondue-

http://tastykitchen.com/recipes/main-courses/beef-broth-fondue/

For the bread

Gluten-Free Bread

Noodles for dipping were: Pasta Prima Gluten Free Five Cheese Ravioli.  We found these mixed in with the gluten noodles, not in the gluten free section of the grocery store.

Summer Sausage was Thousand Hills Summer Sausage

Assorted fresh fruits, veggies, and beef roast were also used

Gluten Free Monkey Bread

** Need 2 people to make

For the dough

http://www.food.com/recipe/gluten-free-french-bread-180306?scaleto=1&mode=null&st=true

Follow this recipe and make enough dough for 2 loaves.

For the cinnamon sugar coating

1 Tbsp cinnamon

1 c sugar

For the caramel topping

3/4 cup butter

1 cup brown sugar

 

Directions

Combine the cinnamon and sugar in a large bowl and set aside.  Follow the directions for the bread dough but don’t bake it or let it rise just yet.  Working very quickly (it’s fast rise yeast so it needs to get to a warm place to rise asap) and with a friend (one person for the spooning and the other for coating), take small spoonfuls of the dough, drop them in the cinnamon/sugar and coat, and place them randomly in a greased glass 9 x 13 in pan.  When finished, sprinkle the remaining cinnamon/sugar over the dough.

Cover the pan with greased plastic wrap and let rise in a warm place for 30-45 minutes or until the dough has doubled in size (I put the dough in my oven, turn the oven to 350 for 1 minute, then turn off the oven).  Meanwhile, melt the brown sugar and butter in a saucepan, but do not boil.  Pour the caramel topping over the dough anytime during its rise time, but before baking it.  After the dough is done rising, preheat the oven to 400 degrees.  Bake for 25-30 minutes or until the bread is golden brown and crispy on top.

Immediately turn upside down the bread onto a cookie sheet or storage container (this lets the caramel topping coat everything).  Cool.  Serve. Store.

 

 

Gluten-Free Bread

*The brown sugar and molasses give it a malty flavor

Ingredients

• 1 3/4 cups brown rice flour
• 3/4 cup tapioca starch
• 1/2 cup teff flour
• 1 1/2 teaspoons xanthan gum
• 1 1/2 teaspoons salt
• 1 tablespoon quick rise yeast
• 2 tablespoons light brown sugar
• 1 tablespoon molasses* (the molasses and brown sugar are vital to developing a nice “wheaty,” “malty” flavor)
• 3 large eggs, room temperature
• 1/4 cup olive or canola oil
• 1 cup warm milk or milk substitute

 

Directions

Place the dry ingredients (brown rice flour, tapioca starch, teff flour, xantham gum, salt, yeast and brown sugar) into the bowl of your standing mixer with a paddle attachment. Mix on low speed for 30 seconds to combine.

Add the remaining ingredients (molasses, eggs, oil, and milk) to the bowl and starting out on slow speed, gradually increase to medium-high speed and mix for 2 1/2 minutes on medium-high. The dough will look like a very thick waffle batter and should not even come close to forming a ball.

Place dough in a greased 8.5×4.5 pan.  Cover lightly with greased plastic wrap.  Allow the dough to rise for about 45 minutes in a warm place (I turn my oven on for about 1 minute then turn it off and the temperature inside is about right) or until the dough rises about an inch above the pan.

Remove the pan from the oven if that is where you put it to rise.  Preheat the oven to 350. Remove the plastic wrap.  Bake bread for 50-55 minutes (or about 45 minutes if using a darker pan).  The loaf will be a deep, dark color.

Remove the bread from the oven and cool for 5-6 minutes before carefully turning the loaf out to finish cooling on a wire rack. It will easily tumble out of the pan. Cool completely before slicing. Once the bread is cool to the touch, you can put it in freezer bags and freeze for a month or two. If the slices aren’t completely cool when you put them in the freezer, they will stick together.