Oatmeal Multigrain Yeast Bread

20170303_092409I found this recipe in Gems of Gluten Free Baking by Wendy Turnbull and enjoyed the first version of the original recipe I made, but of course keep tweaking it the more I learn.  This is the latest version. (As of October 16, 2017)

2cup GEMS flour blend

2/3c tapioca flour (or a blend of tapioca/potato/white rice – whatever you have)

2/3c blend of ground flax and seeds etc. again – whatever you have. I use a mix of ground chia, ground flax, oat bran, millet seeds.

2/3c gf oats (I like a mix of quick and old fashioned)

2Tbsp psyllium husk. (ground or whole is fine)

2 tsp salt

1- 1 1/2Tbsp yeast (I’ve been playing with the amount to see what works for me – I usually use less)

2c lukewarm water

1/4c oil

3Tbsp sugar (can use molasses if desired – very yummy)

Have your water warm to touch – but not hot, and stir in about a teaspoon of sugar. Add yeast, stirring gently until the yeast is all moistened. Let sit until bubbly – about 5 minutes.

Mix all dry ingredients together.  When yeast is ready, add it along with the oil. Beat with electric mixer until it’s a thick oatmeal like texture. If too wet, add a little flour (I alternate flours until I have the right texture), – psyllium husk will absorb some moisture as it rises.  If dough is too damp, it’s likely to fall when baking. Still tastes good, but not as pretty.

Spread into a greased or parchment lined loaf pan (8″x 4″), and let rise for 30-45 minutes (I’m still figuring out how long is optimal).

Preheat oven to 400.  Bake bread for 10 minutes, then lower to 350 and bake for about 45-60minutes. Crust should be golden. Internal temperature when done should be 200degrees using a meat thermometer. (Seriously, using the meat thermometer is the best way to figure out when it’s done!)

Cool in the pan for 10minutes, then tip out onto a wire rack (this is why I use the parchment paper!) and cover with a non fuzzy towel until cool. Or until you just HAVE to try that yummy fresh bread.

This is not a light fluffy bread – Hubby says it’s more European in texture. It’s good as is, and as toast. I bake 3-4 loaves at a time and slice it when cool, freezing it to be ready for eating a slice at a time.

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Fudge Oatbars..

20160609_091826Someone on facebook shared a knock-off recipe for Starbucks’ Oat Fudge bars, and it looked so yummy, I had to try to tweak the recipe.  But, my one attempt at making dairy free sweetened condensed milk burned, and I didn’t have time to try again, so I tried it without and Hubby says he’d like to eat the whole pan. I think that means he likes them.

Melt together

  • 1/2cup coconut oil (or shortening)
  • 2cups chocolate chips
  • 3/4cup dairy free milk of choice

When smooth, add in 1 tsp of vanilla and set aside to cool.

Meanwhile, cream together

  • 3/4c white sugar
  • 3/4c brown sugar
  • 1c coconut oil (or shortening)
  • 1tsp vanilla

Stir in:

  • 1c fluff flour (equal parts any combination of tapioca, potato starch, white rice flour, arrowroot or cornstarch. – I usually pick 3)
  • 1c GEMS flour (or whole grain gf flours of choice.
  • 1tsp baking soda
  • 1tsp salt
  • 1 tsp guar or xanthan gum
  • 3c gluten free oats
  • 2Tbsp flax meal  (optional )

Spread 2/3 of the mixture in the bottom of a 9×13″ baking pan. Top with chocolate mixture. Sprinkle remaining third of the oat mixture overtop.

Bake at 350 for 25-30 minutes, or until golden.

Hazelnut chocolate chip cookies for Jordan

 

I tweaked a recipe I had for my Hubby’s favourite cookies, and this was the result. My honourary nephew says they’re “just like normal cookies – but they’re not!”

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Cream together:

1cup butter substitute (I used shortening) with 2cups sugar

Add:

1tsp vanilla and 3 eggs – beat until very light and fluffy.

 

Stir in:

1 1/2cups Gems flour (or a good whole grain all purpose flour)

1/2cup each (total of 1.5cups) – white rice flour, tapioca flour and potato starch (can sub other fluff flour as needed)

1tsp guar gum

1tsp each baking powder and baking soda

2cups ground hazelnuts (or other nuts) (maybe a bit more if you think it needs it)

chocolate chips until it looks right. 1-2cups

 

Next, you can roll the dough into logs and wrap in wax/parchment paper and refrigerate overnight, OR, refrigerate the bowl of dough overnight, and then roll into balls.

Bake at 375 for 12-15 minutes.

 

ALTERNATE

Sub 3/4cup of fluff flour for 3/4c. cocoa… yummy!

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Strawberry Rhubarb Muffins

A twist on a recipe I have that is quite yummy  🙂

Blend dry ingredients together?

3/4cup GEMS flour

1/4 hazelnut flour

2Tbsp flax meal

1/2cup oats

1/4c. tapioca flour

1Tbsp baking powder

1/2tsp baking soda

1/2tsp salt

1/2tsp guar gum

1/4tsp cinnamon

2/3cup brown sugar

Mix the wet ingredients together, then add to dry ingredients:

1/4cup vegetable oil

1egg

6Tbsp milk of choice

1 1/2tsp cider vinegar

1tsp vanilla

Mix 1cup chopped rhubarb and 1cup chopped strawberries gently into the dry ingredients, then gently stir in wet ingredients. Spoon into muffin tins, and bake for 20 minutes at 350.

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Sourdough bread

First off you need to make the starter:

Combine in a glass container:

1tsp traditional yeast, 1 tsp sugar, 1 1/4c warm water (use boiled & cooled – must be just warm to touch or you will kill the yeast). Let sit and bubble for about 10 minutes.  Add 1/2cup each of of sorghum and brown rice flour.  Cover with a light towel or cheesecloth. Let sit in a warm corner on the counter.

Daily- stir in 1/4cup of alternating brown rice flour and sorgum flour and 1/4cup warm water. Do this for 4-7 days (until you have the time to bake the bread)

The day before you want to bake bread, add 1/4cup EACH brown rice and sorgum flour, plus 1/2cup warm water.

After you take out the starter you need for the bread, add your usual 1/4cup flour & water

To make the bread

Add 1 1/2tsp yeast, 1Tbsp sugar with 1/2cup warm water. Let sit until bubbly.

Blend in:  1 1/2c starter, 1 egg, 2Tbsp oil.

Beat in 1cup GEMS flour, 1tsp salt, 2tsp xanthan or guar gum, 1/4cup sorgum flour, 1/4cup white rice flour

, 1/4c potato starch and 1/4c tapioca starch. Beat with hand blender if possible until thick and creamy.

Line a 8-9″ round baking tin with parchment paper (or grease the bottom and sprinkle with corn meal)

Smooth dough into a rounded shape, cover with a towel. Let rise for 30 minutes-2 hours, it won’t necessarilydouble, but it will rise about 1/4-1/2 of what it was when you started.

Preheat the oven to 425degrees for 15-20 minutes. Bake for 20 minutes, then turn the temperature down to 350degrees and bake for another 20-30 minutes, or until it sounds mostly hollow.  Let cool in pan.

Enjoy.

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Australian Anzac Cookies

A friend mentioned these, and as I love coconut & oatmeal cookies, I had to try to tweak her recipe. Totally worth it – now to keep them away from Hubby so I get some….

Melt together:

1/2c butter or df margarine

1Tbsp Golden Syrup

2Tbsp boiling water

1tsp baking soda

Stir in:

1c.  rolled oats

1c. brown sugar

1c. coconut

1/2tsp guar gum

1c. gf flour (I used 1/2c. gems flour, 1/4c tapioca flour, 1/4c. potato starch)

Roll into balls, and flatten onto a greased cookie sheet. Bake at 350 for 15- 20 minutes, depending how crisp you want them.

Hubby’s Awesome Alfredo Sauce

Hubby is a very good cook, and came up with this recipe so he could share a favourite dish with me 🙂

Whisk over medium heat until desired thickness:

1 cup coconut milk (or almond)

3Tbsp GEMS flour ( could likely use any other gluten free flour)

3Tbsp olive oil

seasoning is all to taste:

onion powder/flakes (optional)

basil

thyme

salt

pepper

 

This sauce works great on gf pasta with ham or chicken, or as sauce for white lasagna, white chili, pizza topping….the only limit is your imagination!

 

 

Baked Apple Pancake

Slice 2 apples (peeled if desired) into thin slices, and divide between two 8″ round cake tins.

Sprinkle with 1tsp of cinnamon mixed with 1/2c. brown sugar. Put 1Tbsp of ‘butter’ (or your dairy free substitute of choice) into each pan.

Bake for 10-15 minutes @ 425 degrees. Remove from oven and…..

while apples are baking, beat together:

4 eggs with 1/4c sugar (opt)

Add:

3/4c flour (gf or your choice – I use GEMS flour blend)

3/4c milk (coconut milk or???)

1/2tsp salt

Pour overtop of apples and bake until golden/puffy approx 20-25 minutes.

Serve in cake tins on plates.

You can easily omit the apples, or substitute another fruit.

GEMS Flour

I love this flour blend – it works great in most baking – I can take my regular recipes with regular wheat flour, and substitute it cup for cup. Plus, it actually has nutrition! Many thanks to Wendy Turnbull for writing “Gems of Gluten Free Baking” cookbook – and to my Grandmother & Mom for making sure I got a copy. Definitely the book the buy to learn asbout gluten free baking. She even discusses the different flour types, their pros/cons, what they’re good for and storage advice.

The basic flour formula is:

2 3/4 cups of brown rice flour and 2/3 cup sorghum flour1
Plus
1/3 cup of one of the following flours: amaranth, buckwheat (light), gluten-free oat or teff (I use teff)
and
3 tbsp of one of the following flours: chickpea, millet, soy (low-fat or defatted), quinoa or white/red/black bean (I use millet)
– I tend to avoid using bean or soy flours due to friends being allergic, and I don’t like the taste.

My default substitute for regular flour is about half Gems flour and half equal parts of tapioca starch, potato starch and white rice flour.  Depending on if I want more of a whole grain taste, I will use up to 75% Gems flour in a recipe.  I also add about 1/2-1tsp guar or xanthan gum per 2cups flour.