GF Irish Soda Bread

This Irish Soda Bread has a hint of sweetness and a crunchy crust. It is not as dense and heavy as many gluten free breads tend to be. I keep craving this bread- so I made it again tonight. It’s great for breakfast too!

I stumbled upon this recipe in a MOPS magazine recently.

Irish Soda Bread

1 1/2 cups white rice flour (Bob’s Red Mill)
1/2 cup tapioca flour
1/2 cup white sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 egg
1 cup buttermilk*

*I have never purchased buttermilk at the store- but it is so easy to make a substitute. Place 1 tsp lemon juice in a one cup glass measurer and then fill to the 1 cup mark with milk. I usually make this first so it can sit for a while as I prep everything else.

Mix all the dry ingredients together in a mixing bowl- I use my Kitchen Aid. Then, mix the egg and buttermilk together. Add the egg/milk mix to the dry ingredients and mix until blended but no need to over mix. Bake at 350* for 65 minutes in greased 9 inch round spring form pan.

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GF Chicken a la King

The gravy coating the bottom of each biscuit is heavenly! A definitely comfort meal. I picked off he remaining meat from the Costco rotisserie chicken we bought the other day to use in this recipe. I have never made this meal exactly the same, so feel free to substitute fresh, cooked veggies or actual gravy as you have on hand.

This recipe was inspired by a Taste of Home recipe of Turkey a la King.

GF Chicken a la King
2 cups cooked, shredded chicken
1/4 cup butter
1/2 cup King Arthur GF All Purpose Flour
1 can Swanson Chicken broth
1 cup milk
1 can mixed veggies, drained
1 can sliced potatoes, drained
1/2 tsp salt
1/4 tsp pepper
Water, if needed

GF Drop Biscuit dough (see recipe below)

Melt butter in a sauce large pan over medium heat. Then, stir in flour until smooth. Slowly whisk in broth and milk until smooth. Bring to a boil, stirring very often to keep flour from settling to the bottom. Turn to low and add salt, pepper, veggies, and chicken and heat through. Add tap water if mixture is too thick – I needed to add 1/2 cup.

Preheat the oven to 350*. Pour into 9×13 glass pan. Top with GF Drop Biscuit dough- creating 9, evenly spaced biscuits. Bake for 25 minutes or until biscuits are golden brown on top.

GF Drop Biscuits
1 1/2 cups white rice flour
1 1/2 cups tapioca flour
1/2 cup potato starch
1/2 cup soy flour
2 tsp baking powder
1 1/2 tsp salt
2 tsp Xanthan gum
1 1/2 tsp baking soda
1 stick butter, cold
1 1/4 cups milk with 1 Tbsp vinegar added
1 1/4 cups water
1 egg

Whisk together the flours, baking soda, salt, Xanthan gum, and baking soda. Mix in the butter by cutting into the flour using a pastry blender until completely mixed on and no butter chucks remain. Add the milk, water, and egg and stir until completely blended.

**To use in GF Chicken a la King, take 1/2 the dough and drop biscuit shapes on top of gravy mix and then bake.

Drop biscuit shapes onto baking sheet or pizza stone and bake at 350* for 20 minutes or until golden brown.

Makes 16 biscuits.

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GF Garlic Bread

Using my French bread recipe as a base, I made this soft garlic bread. Below is the French Bread recipe. I had made the bread earlier this week- so I used the leftovers to make the garlic bread.

Simply thinly slice the bread and butter each side. Sprinkle with garlic powder. Reform the loaf by stacking slices back together. Completely enclose in aluminum foil and bake at 350* for 30 minutes.

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GF French Bread

1 cup warm milk (heated in the microwave for about 1 min)
1/2 cup warm water
2 tbsp sugar
1 packet dry active yeast
2 cups rice flour
1 cup tapioca flour
3 tsp xanthan gum
1 1/2 tsp salt
1 egg yolk
2 tbsp olive oil
1 tsp vinegar
3 egg whites, slightly beaten

Olive oil
Poppy seeds
Minced onion
Sea salt

Directions:
1. In a small bowl, combine warm milk and water. Stir in sugar and yeast. Set aside until it begins to foam (10-15 minutes). Preheat the oven to 200*- once it reaches 200* and before placing the dough in turn it off. You are just creating a warm place for the dough to rise.

2. Combine flours, xanthan gum, salt, and egg yolk into the Kitchen Aid mixing bowl and blend briefly on low.

3. Once the yeast mixture foam, mix it into the flour mixture. Then, add oil, vinegar, and egg whites. Beat on high for 3 minutes.

4. On a cookie sheet with a silicone mat or on a large pizza stone (my preference) shape two loaves. I use a glass of water to dip my spatula in so the dough doesn’t stick. Use the spatula to shape the loaves.

5. Brush the loaves with olive. Then sprinkle with sea salt, poppy seeds, and minced onion.

6. Place the dough in the preheated and turned off oven. Allow to rise for 1 hour.

7. Then bake at 375* for 45 minutes.

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GF Italian Sausage Bread

I use my GF French Bread recipe as a base for this filling bread.

GF Italian Sausage Bread


1/2 onion

1/2 green pepper

8 oz cream cheese

1 lb. Italian sausage, crumbled

1 loaf GF French Bread (see recipe below)

 

In a sauce pan, brown sausage with onions and green pepper. When sausage is no longer pink, add cream cheese. Cook over medium heat until cream cheese “melts” into sausage mixture. Slice bread in half horizontally, and then spoon meat mixture into between bread halves. If the bread was not warm to start with, cover in foil and heat at 425* until heated through- about 20 minutes. If the bread is fresh from the oven, no need to heat through.

Slice in regular slices to serve.

 

This French bread recipe yields a light, velvety, delicious bread- even if you can eat “real” bread you won’t want to pass it up. I use this dough base for a variety of breads (bread bowls, dinner rolls, French bread).

GF French Bread

1 cup warm milk (heated in the microwave for about 1 min)
1/2 cup warm water
2 tbsp sugar
1 packet dry active yeast
2 cups rice flour
1 cup tapioca flour
3 tsp xanthan gum
1 1/2 tsp salt
1 egg yolk
2 tbsp olive oil
1 tsp vinegar
3 egg whites, slightly beaten

Olive oil
Poppy seeds
Minced onion
Sea salt

Directions:
1. In a small bowl, combine warm milk and water. Stir in sugar and yeast. Set aside until it begins to foam (10-15 minutes). Preheat the oven to 200*- once it reaches 200* and before placing the dough in turn it off. You are just creating a warm place for the dough to rise.

2. Combine flours, xanthan gum, salt, and egg yolk into the Kitchen Aid mixing bowl and blend briefly on low.

3. Once the yeast mixture foam, mix it into the flour mixture. Then, add oil, vinegar, and egg whites. Beat on high for 3 minutes.

4. On a cookie sheet with a silicone mat or on a large pizza stone (my preference) shape two loaves. I use a glass of water to dip my spatula in so the dough doesn’t stick. Use the spatula to shape the loaves.

5. Brush the loaves with olive. Then sprinkle with sea salt, poppy seeds, and minced onion.

6. Place the dough in the preheated and turned off oven. Allow to rise for 1 hour.

7. Then bake at 375* for 45 minutes.

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GF Mini Banana Chocolate Chip Muffins

Springy and sweet these are a great brunch treat!

GF Mini Banana Chocolate Chip Muffins

1 cup white rice flour
1/3 cup potato starch
1/8 cup tapioca flour
1/2 tsp Xantham gum
2 Tbsp shortening
1/3 white sugar
1/3 brown sugar
2 eggs
1/2 cup applesauce
1 tsp salt
2 tsp baking powder
1 tsp baking soda
3 mashed bananas
1 tsp vanilla
1/2 cup buttermilk (1/2 tsp vinegar filled to 1/2 with milk)
2/3 cup chocolate chips

Cream together sugars and shortening then add eggs and applesauce. In a separate bowl mix rice flour, potato starch, tapioca flour, Xantham gum, salt, baking powder, and baking soda. Add to sugar mixture and mix well. Then add vanilla, bananas, and buttermilk. Beat until completely combine. Stir in chocolate chips.

Pour into a grease mini muffin tin. Bake at 350* for 16 minutes.

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GF Brazilian Cheese Rolls

Brazilian Cheese bread is probably something I would have never tried if we didn’t need to eat GF- but it so delicious and something everyone should try!

I found this recipe at Simple Recipes. Visit their site more more detailed instructions and step by step pictures.

GF Brazilian Cheese Rolls

1 1/2 cups tapioca flour
1 egg
1/3 cup olive oil
1/2 cup shredded Parmesan cheese
2/3 cup milk
1 tsp salt

Preheat oven to 400*. Combine all ingredients in your mixer. Mix for several minutes or until batter is watery and complete mixed together. Coat 2 mini muffin tins with GF cooking spray. Place one tablespoon of batter in each space. Bake for about ten minutes or until the top of the rolls are very lightly browned. Cool on a wire rack for a few minutes.

Best served warm or reheated in the microwave a few seconds.

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GF Irish Soda Bread

This Irish Soda Bread has a hint of sweetness and a crunchy crust. It is not as dense and heavy as many gluten free breads tend to be. I keep craving this bread- so I made it again tonight. It’s great for breakfast too!

I stumbled upon this recipe in a MOPS magazine recently.

Irish Soda Bread

1 1/2 cups white rice flour (Bob’s Red Mill)
1/2 cup tapioca flour
1/2 cup white sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 egg
1 cup buttermilk*

*I have never purchased buttermilk at the store- but it is so easy to make a substitute. Place 1 tsp vinegar in a one cup glass measurer and then fill to the 1 cup mark with milk. I usually make this first so it can sit for a while as I prep everything else.

Mix all the dry ingredients together in a mixing bowl- I use my Kitchen Aid. Then, mix the egg and buttermilk together. Add the egg/milk mix to the dry ingredients and mix until blended but no need to over mix. Bake at 350* for 65 minutes in greased 9 inch round spring form pan.

20120111-202338.jpg