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Posts Tagged ‘Bobs Red Mill’

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Since I typically avoid gluten–based on everything I know about it, I really want my kids to reduce their gluten intake as well. As you know if you’ve ever tried, keeping gluten out of kids’ worlds is a difficult task–particularly if your kids don’t have any actual, obvious gluten sensitivity. Gluten abounds, and it’s what gives so many baked goods the “glue” that gives them just the right texture and chew.

I have been on the hunt for good gluten-free sandwich bread for years. I have tried all the usual brands in my natural foods store, and they’re all bland, too gummy and too dry. I persisted for about a year, but eventually gave up and switched to a nine-grain sourdough as the lesser of the evils. However, I reinvigorated my search about 6 months ago–this time, not bothering to look in stores, but instead looking for a recipe I liked so I could make my own gluten-free sandwich bread at home.

I tried several Paleo bread recipes, but most used a cup or more of cashew butter, which simply makes for an outrageously expensive loaf of bread and subsequently outrageously expensive sandwiches. Then I tried several non-Paleo, gluten-free sandwich bread recipes, and after tweaking one several times, decided that this is my favorite.

It’s surprisingly easy to make, uses yeast which makes the house smell soooo good, and delivers a great sliceable, toastable loaf of bread that my children recognize and appreciate as sandwich bread.

This recipe is adapted from ALittleInsanity.

 

Ingredients

1 cup almond milk

½ cup water

2 tbsp honey

2½ teaspoons dry active yeast

2 cups gluten-free all-purpose flour (I like Bob’s Red Mill 1 to 1 Baking Flour)

3/4 cassava flour (I like this brand)

1/3 cup coconut flour

4 teaspoons baking powder

1 teaspoon Salt

2 teaspoons apple cider vinegar or lemon juice

¼ cup plus 1 tbsp extra-virgin olive oil

2 large eggs

* the original recipe called for 1½ teaspoons Xanthan Gum, but since some people are sensitive to it, I do not add more.

 

Preparation

Oil and flour a 9×5-inch loaf pan. (I like to use a Pyrex pan because I find it bakes more evenly and cleans beautifully.)

Pour milk and water into a medium saucepan. Heat over medium low until warm to the touch–not hot or cold. Stir in honey then sprinkle yeast over the mixture. Set-aside and let proof for about 10 minutes.

In a medium bowl, combine flours, baking powder and salt.

In a large bowl, whisk eggs until pale yellow. Whisk in oil and cider vinegar (or lemon juice). Pour in the milk/yeast mixture and whisk to combine. Add in the flour mixture and stir until combined, then stir for another 30 seconds until the mixture is smooth. (It will be very sticky.)

Using a spatula, spoon the batter into your prepared loaf pan. Wet your fingers and smooth the top a bit (not necessary, but it makes a better looking loaf).

Preheat your oven to 375 degrees.

Let the mixture proof/rise until it’s approximately double in size (20-30 minutes depending on your room temperature.) be careful not to let it rise above your loaf pan. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise. Note: My kitchen never seems to maintain a reliable temperature for allowing bread to rise, so I turn my oven on to 475F, and stick my loaf pan full of “dough” in the microwave above above my regular oven. There’s just the right amount of heat to enable the mixture to double in size in 15-20 minutes, after which I turn the heat down to 375F and pop the pan into the regular oven.

Bake for approx. 30-45 minutes. If the crust is darkening too quickly, cover it with foil (tent open ended) and return to baking until done.

Remove loaf pan from oven and let cool for 5 minutes before turning out onto your cooling rack. Allow to cool completely before slicing.

Enjoy!

 

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I’ve been promising–at least on Instagram, to share the gluten-free version of my Winemakers Cake (see original recipe here). It’s all I’ve been making lately because it’s super easy and fast to prepare, looks nice when serving to guests, and I especially love that it’s gluten- and dairy-free since I avoid both most of the time. In fact, I like the gluten-free version so much that I’ve been favoring it over the original recipe on most occasions. The crumb seems a bit more delicate even though the gluten-free version doesn’t rise as much as the original recipe.

My local grocer keeps stocking Thomson grapes, too, which is the preferred grape for this cake, and it really feels like an “Indian Summer” dessert–lightly sweet, not too rich or heavy and using the fruit of the season.

If you haven’t already tried this recipe, please do. I know you will love it–especially how easy it is.

 

Ingredients

2 large eggs at room temperature

1/2 cup evaporated cane juice

1/2 cup extra-virgin olive oil

1/3 cup full-fat coconut milk or good-quality almond milk

1/2 tsp pure vanilla extract

1 cup gluten-free all-purpose flour*

1/2 cup almond flour

1 tbsp coconut flour

3/4 tsp baking powder

1/2 tsp sea salt

Grated zest of 1 lemon

1/2 tsp almond extract

10 oz (about 1-1/2 cups) small, purple grapes**

Confectioners sugar for garnish (optional)

*I like to use Bob’s Red Mill “1 to 1 All-Purpose Gluten-free flour.”

**Thomson or Thomcord grapes work the best because they’re small and jammy in flavor. I’m sure this cake would taste delicious with other varieties, but I would avoid using the more common green or red grapes.

 

Preparation

Preheat the oven to 350F.

Grease and flour a 9-inch springform pan.

Using an electric mixer, beat the eggs and sugar until thick and pale yellow in color, about 3 minutes. Add the oil, non-dairy milk, vanilla and almond extracts, and mix until blended.

In a medium-size bowl, mix the flours, baking powder and salt until thoroughly blended. Add the lemon zest, and toss to coat. Add the flour mixture to the wet ingredients and stir until blended. Set aside for 10 minutes to allow the flour to absorb the liquids.

Stir 1 cup of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top using a spatula or back of a spoon.

Place the pan in the center of the oven and bake for 15 minutes before sprinkling the remaining grapes over the top of the cake. Bake for an additional 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean, and the cake has a nice light golden color.

Let cool on a rack for 10 minutes. Run a knife along the sides before releasing the removing the side of the springform pan. Serve at room temperature with a dusting of confectioners sugar. You can store the cake in an airtight container for up to 3 days.

Enjoy!

 

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I’m a little late posting this, so please forgive me!

Like the orange and beet salad I shared in my last post, this tart is another great dish for transitioning into autumn. Granted, depending on where you live, you may already be deep into autumn. But this dessert is so insanely simple to make and delicious to devour that I couldn’t wait until next summer to share it!

Here in northern California, we’re lucky enough to have access to fresh blueberries nearly year round, and our fig season is at least six months long. If you have access to fresh blueberries and figs where you live, give this tart a try. You can use black mission figs or the more spectacularly colored kadota figs (shown here).

It’s also one of those desserts that makes an al fresco dining experience that much better. And, of course, like many of my the recipes I share, it’s very low in added sugar, so you feel no guilt when you take a second slice after dinner. This dessert relies on the natural sweetness of fresh blueberries and figs.

Use your own tart crust recipe or my gluten-free version (here).

 

Ingredients

1 1/4 cup gluten-free flour blend*

1 heaping tbsp cane sugar

1/4 tsp sea salt

1/2 cup (1 stick) chilled butter

2-3 tbsp ice water

8 oz marscarpone cheese

2 tbsp raw honey

1 tsp pure vanilla extract

7-8 smallish figs (black mission or kadota), sliced in half

1 cup fresh blueberries

*I like to use 1/2 cup gluten-free all-purpose flour blend, such as Bob’s Red Mill, 1/2 cup arrowroot powder/flour and 1/4 cup almond flour. You can also sub a little buckwheat flour and alter the almond to arrowroot ratio.

 

Preparation

Heat oven to 375F.

In a medium bowl, whisk the gluten-free flour blend, 1 tbsp sugar and salt until blended. Using a pastry cutter, two knives or whatever technique you like, cut in the flour until it’s evenly incorporate. Sprinkle a tablespoon or two of ice water and continue mixing, adding a little more water if necessary until there is no more dry flour on the bottom of the bowl, but the mixture should still seem quite dry.

Dump the contents into a 9-inch tart pan and press the crumbly mixture into the bottom and sides of the pan, being careful not to work the dough too much (or it will get tough!). Chill in the fridge until the oven is ready.

Bake crust for about 15 minutes or until golden. Place on a rack to cool.

While the crust is cooling, whisk the mascarpone cheese with 1 tbsp of honey and the vanilla until you have a spreadable mixture.

When the crust has cooled enough to touch, carefully spread the mascarpone over the bottom of the crust in an even layer. Top with the fruit–either in a pattern or simply dropped in a haphazard fashion, and drizzle with 1 tbsp honey.

Serve slightly warm or at room temperature.

Enjoy!

 

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