Recipe: Gluten Free Focacia Bread

Bread is always one of the big focuses for anyone on a gluten free diet.   If you are someone who likes focacia bread, here is an excellent recipe you will enjoy!

Gluten Free Focacia Bread

Ingredients:

  • 1/2 cup millet flour
  • 1/4 cup sorghum flour
  • 1/4 cup potato starch
  • 1/4 cup cornstarch
  • 1/4 cup tapioca starch
  • 1 teaspoon guar gum
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 1/4 teaspoons yeast
  • 1 teaspoon olive oil
  • 1/2-2/3 cup warm water

Directions:

  1. Grease and flour a 8-8” pan, use rice flour for this. I also put parchment paper on the bottom.
  2. Mix dry ingredients together.
  3. Put the yeast in warm water with a pinch of sugar and let sit for 5 minutes or so.
  4. Add the oil and add the wet ingredients to the dry, mix just until blended.
  5. Then mix with mixer on high for 2 minutes.
  6. Spoon dough into pan. Cover and let double in size, about 40-60 minutes.
  7. Preheat oven to 400 with rack in lower third of oven (i have forgotten to position the oven racks before and it still turned out fine).
  8. When dough has doubled in size, sprinkle with olive oil and brush across dough. Sprinkle with rosemary and sea salt.
  9. Bake 20 minutes, should be light brown.
  10. Cool in pan 15 minutes and then enjoy.

[Recipe Courtesy of Recipe Zaar]

Recipe: Gluten Free French Bread

French breads are one of those types of breads that can be difficult to make gluten free, but I did manage to come across a good recipe that I wanted to share.

Gluten Free French Bread Recipe

Ingredients:

  • 2 tablespoons active dry yeast
  • 1 tablespoon sugar
  • 1 1/4 cups warm water (about 110 degrees)
  • 3/4 cup sorghum flour
  • 1 3/4 cups potato starch
  • 1/2 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum
  • 1/4 cup powdered milk
  • 1 1/2 to 2 teaspoons salt
  • 1 tablespoon butter or margarine, softened
  • 1 teaspoon cider vinegar
  • 4 large egg whites, at room temperature, divided use

Directions:

  1. Line a two-baguette French bread pan with parchment paper or coat with cooking spray.
  2. In a small bowl, combine the yeast, sugar and water and stir until dissolved. Set aside for 5 minutes.
  3. In a large bowl, use an electric mixer to combine the sorghum flour, potato starch, tapioca flour, xanthan gum, guar gum, powdered milk, salt, butter, cider, 3 egg whites and the yeast mixture.
  4. Beat on low to blend. Once blended, beat on high speed for 2 minutes, scraping down the sides of the bowl as needed. The dough will be soft.
  5. Transfer half of the dough to each side of the prepared pan.
  6. Use a wet spatula to smooth each into a 12-inch loaf.
  7. Lightly beat the remaining egg white, them use a pastry brush to lightly coat the top of the loaves.
  8. Use a knife to cut 3 diagonal slashes (about 1/8-inch deep) across each loaf.
  9. Place the pan on the middle rack of a cold oven.
  10. Set the oven to 425 degrees and bake 30 to 35 minutes, or until nicely browned.
  11. Remove the bread from the pans and cool completely on a wire rack before slicing.

[Recipe Courtesy of AZ Central]

Recipe: Gluten Free Chocolate Bread

I’ve always found you really have to develop a taste for gluten free breads, but good chocolates aren’t usually to difficult to find.   Have you ever thought about combining the two?

Gluten Free Chocolate Bread Recipe

Ingredients:

  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • 1/3 cup flax seed flour (I ground up the seed in my coffee grinder. Worked like a charm)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 Tablespoons unsweetened chocolate powder (I used Green & Blacks)
  • 1/4 cup sugar
  • 1 cup rice milk (or goat milk)
  • 4 Tablespoons oil (I used coconut oil…tasty)
  • 1 egg
  • 1 teaspoon vanilla (make sure it is not distilled by a grain alcohol)

Directions:

  1. Mix wet ingredients.
  2. Mix dry ingredients.
  3. Add wet ingredients to dry ingredients and mix.
  4. Pour into small greased loaf pan.
  5. Bake in 375° preheated oven for 45-50 minutes.
  6. Test with a toothpick to make sure thoroughly cooked.
  7. Let cool on wire rack.

[Recipe Courtesy of Phoenix Island]

Recipe: Gluten Free Christmas Cake

Ever needed a gluten free Christmas cake?  Here is a gluten free Christmas recipe that you may find useful.

Gluten Free Christmas Cake Recipe

Ingredients:

  • 850g dried mixed fruit
  • 1 cup brandy
  • 150g butter, softened
  • 1 cup brown sugar
  • 3 eggs, at room temperature
  • 1 cup gluten-free plain flour
  • 1/4 cup gluten-free self-raising flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 cup blanched almonds
  • 1/4 cup apricot jam

Directions:

  1. Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well.
  2. Cover and stand overnight or preferably for 1 week, stirring occasionally.
  3. Preheat oven to 150°C.
  4. Lightly grease a 7cm deep, 20cm (base) round cake pan.
  5. Line base and side with double layers brown paper and baking paper (see note).
  6. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
  7. Add eggs, 1 at a time, beating well after each addition.
  8. Sift flours and spices over butter mixture.
  9. Add fruit mixture and stir until well combined.
  10. Press mixture into pan. Smooth surface.
  11. Decorate top with almonds.
  12. Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean.
  13. Pour remaining 1/3 cup brandy over hot cake.
  14. Allow to cool completely in pan.
  15. Place jam in a heatproof, microwave-safe bowl.
  16. Microwave on HIGH (100%) for 30 seconds or until warm.
  17. Remove cake from pan and brush top with warm jam. Allow to set. Serve.

[Recipe Courtesy of Taste.com.au]

Recipe: Gluten Free Brownies

If you’re interested in a great brownies recipe that is also gluten free, here is a good one that I recommend.

Gluten Free Brownies Recipe

Ingredients:

  • 8 tablespoons unsalted butter
  • 4 ounces bittersweet chocolate (or as dark as you can stand it)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup brown rice flour
  • 1/4 cup tapioca flour

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Grease an 8-inch square baking pan.
  3. Chop the chocolate into small slivers.
  4. Slice the butter into one-inch pieces.
  5. Combine the two flours together.
    Bring a saucepan of water to a boil, and then turn it down to a simmer.
  6. Place a large metal bowl over the top of the saucepan.
  7. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt.
  8. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture.
  9. In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency.
  10. Add the vanilla extract and salt and stir well.
  11. Add in the gluten free flour and stir.
  12. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth.
  13. Pour the mixture into the prepared baking pan.
  14. Smooth the top with the spatula.
  15. Slide the baking pan into the oven and set the timer for 25 minutes.
  16. As the brownies are baking, fill the sink with ice cubes and 1 inch of water.
  17. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don’t let any water splash up onto the brownies!)
  18. Let the brownies stay there until they have cooled completely.

[Recipes Courtesy of The Daily Green]