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 August 2, 2017)

2cup GEMS flour blend

1/2-3/4c tapioca flour (or a blend of tapioca/potato/white rice – whatever you have)

1/2cup-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.

1/2c – 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

2Tbsp oil

1/4c 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, – psyllium husk will absorb some moisture as it rises.  You need the dough to be slightly tacky. If dough is too damp, it’s likely to fall when baking.

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.

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.

Everything Cookies

aka lactation cookies

Gluten & or Dairy free if desired

Cream together:
1c butter or margarine (I use Fleischman’s  or shortening)
2/3c brown sugar (heaped if desired)
2/3c white sugar
2 eggs
2tsp vanilla

Blend in:
3 1/2c flour (I use Gems flour blend plus 1tsp of guar gum) (add more flour if cookies spread too much on the pan when baking)
2 1/2c oats
1/2c flax meal
1tsp baking soda
1tsp baking powder
1/2tsp salt
1/2tsp cinnamon (opt)

Optional additions:
1/2c coconut
1c raisins (chop slightly and soak in boiling water to plump, then drain before adding to dough)
2c. chocolate chips
1 1/2c chopped nuts
craisins
chopped dates

Drop by teaspoonfuls onto cookie sheet. Bake at 350 for 12-14 minutes.
Makes about 6 dozen.

You could add Brewers Yeast if desired…but I haven’t been able to bring myself to try it yet.

Dale’s Date Squares

Years ago, at a church function I fell in love with these date squares. The gentleman who made them has since passed on, but I still remember him whenever I make these. This is his recipe with my modifications.

I especially enjoy eating these for breakfast – gotta have them just sweet enough, but not too sweet, so I do play with the sugar.

Filling

Simmer until thick:

4c. whole dates (I never bother chopping – it’s too much effort)

2c water

2tsp lemon juice

Crust & topping

Blend with a pastry blender:

2 1/4c flour (I use GEMS – use your favourite gf flour blend)

2 1/4c gf oats

1-1 1/2c brown sugar

1 1/2tsp guar or xanthan gum

1 1/2tsp baking soda

3/4tsp salt

1 1/2c margarine (or butter)

Put a generous half of the filling into a 9×13″ pan. Pat down a bit, then spread the date filling overtop. Sprinkle remaining crumble overtop and pat down.

Bake at 350 for 30-35 minutes, or until golden.

Everything Cookies

Cream together:
1c butter or df margarine
2/3c brown sugar (heaped if desired)
2/3c white sugar (heaped if desired)
2 eggs
2tsp vanilla

Blend in:
3 1/2c flour (I use Gems flour blend plus 1tsp of guar gum) (add more flour if cookies spread too much on the pan when baking)
2 1/2c gf oats
1/2c flax meal
1tsp baking soda
1tsp baking powder
1/2tsp salt
1/2tsp cinnamon (opt)

Optional additions:
1/2c coconut
1c raisins (chop slightly and soak in boiling water to plump, then drain before adding to dough)
2c. chocolate chips
1 1/2c chopped nuts (I never add these)
craisins
chopped dates

Drop by teaspoonfuls onto cookie sheet. Bake at 350 for 12-14 minutes.
Makes about 6 dozen.

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.

Flax Oatmeal Muffins

Preheat oven to 400

combine dry ingredients:

1c flax meal

1/2c flour of your choice (I used my GEMS flour blend)

1c oats

2tsp baking powder (slightly heaped)

1tsp baking soda

1/2tsp salt

1/2c sugar (I used brown)

1c of blueberries (or???)

beat wet ingredients:

2 eggs

1/4c oil

1/2c. milk (I used coconut milk)

1c mashed banana (approx)

Blend wet & dry ingredients together. Stir until just blended. Pour into muffin tins (greased or lined) and bake for 18-20 minutes.

Makes about 18 muffins, depending how many extras you add 🙂

 

Variation ideas:

Cranberry Orange – use orange juice instead of milk and cranberries instead of blueberries

Cinnamon Apple – use apple sauce instead of bananas and add 1tsp of cinnamon. Add raisins if desired.