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.

20120111-202338.jpg

Advertisements

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.

;

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.

20120326-201145.jpg

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.

20120228-190254.jpg

20120228-190306.jpg

20120323-191718.jpg

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.

20120318-194032.jpg

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

GF Dinner Rolls

I was on a quest to find a soft dinner roll recipe that was gluten free. I was delighted to find this Dairy Free Gluten Free Soft Dinner Roll. I made some modifications based on what I had on hand and my preferences. The result, a taste that left my husband delightfully asking, “Are these really gluten free?”

GF Dinner Roll

2 teaspoons dry active yeast
2 teaspoons sugar
2 cups milk, warmed about 2 minutes in the microwave
2 cups white rice flour
3/4 cup potato starch
1/2 cup tapioca starch
3 teaspoons xanthan gum
1 1/2 teaspoons salt
1 tablespoon baking powder
3 large eggs, divided
1/4 cup olive oil
1/4 cup sugar
Poppy seeds
Sea salt

In a small bowl, combine milk, sugar, and yeast. Allow to begin to foam over about 10 minutes. Meanwhile, combine flours, xanthun gum, salt, baking powder into a Kitchen Aid with whisk attachment and blend to combine.

Then blend in add yeast milk, 2 eggs, olive oil, sugar, and olive oil. Beat on high for 3 minutes.

Coat 2 muffin tins with cooking spray. Then spoon batter into each cup- should make 20-24 rolls.

Allow to rise for 30-60 minutes. After rise time, use remaining egg (beat with a whisk and a tablespoon of water) and brush the top of each roll. Sprinkle with sea salt and poppy seeds.

Then bake at 375* for 17 minutes or until golden brown and puffed.

20120307-193351.jpg

GF Yorkshire Pudding

Tonight is the first time I have ever eaten Yorkshire Pudding – and I don’t know that I am overstating to say it is life changing! Okay, maybe too far- but my oh my, it’s delicious! It soft, melt in your mouth saltiness. This recipe was modified from a recipe from my England loving side of the family :).

GF Yorkshire Pudding

1 cup Pamela’s Gluten Free Baking & Pancake Mix
1 egg
1 cup cold water

Mix until smooth. Meanwhile, cover the bottom of each cup of a metal muffin pan with roast dripping. If your don’t have enough drippings for gravy and to coat the bottom, add a small amount of drippings to each cup and then use canola oil to supplement for rest.

Place in a 450* oven until bubbling – about 2 minutes.

When bubbling, pull from oven and evenly pour batter into each cup, over drippings. Bake at 475* for 12-15 minutes. When sides are starting to crisp they are done.

I found a spoon to be the easiest way to get them out of the tin. Serve alongside a roast and covered in gravy.

GF Beef Gravy
All remaining liquid and pan drippings
1 tsp salt
1/2 tsp pepper
1/2 cup cold water
2 Tbsp corn starch

Strain liquid into a pot and heat over medium high heat and add salt and pepper. When heated through and very near to meal time, shake corn starch and cold water together in a tight tupperware until fully dissolved. Slowly pour in corn starch water into pan drippings while constantly whisking. add only a tablespoon or so of cornstarch mixture in at a time. Over time, gravy will thicken. Remove from heat when at desired consistency.

20120306-183651.jpg