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:
- Grease and flour a 8-8” pan, use rice flour for this. I also put parchment paper on the bottom.
- Mix dry ingredients together.
- Put the yeast in warm water with a pinch of sugar and let sit for 5 minutes or so.
- Add the oil and add the wet ingredients to the dry, mix just until blended.
- Then mix with mixer on high for 2 minutes.
- Spoon dough into pan. Cover and let double in size, about 40-60 minutes.
- 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).
- When dough has doubled in size, sprinkle with olive oil and brush across dough. Sprinkle with rosemary and sea salt.
- Bake 20 minutes, should be light brown.
- Cool in pan 15 minutes and then enjoy.
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:
- Line a two-baguette French bread pan with parchment paper or coat with cooking spray.
- In a small bowl, combine the yeast, sugar and water and stir until dissolved. Set aside for 5 minutes.
- 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.
- 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.
- Transfer half of the dough to each side of the prepared pan.
- Use a wet spatula to smooth each into a 12-inch loaf.
- Lightly beat the remaining egg white, them use a pastry brush to lightly coat the top of the loaves.
- Use a knife to cut 3 diagonal slashes (about 1/8-inch deep) across each loaf.
- Place the pan on the middle rack of a cold oven.
- Set the oven to 425 degrees and bake 30 to 35 minutes, or until nicely browned.
- Remove the bread from the pans and cool completely on a wire rack before slicing.
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:
- Mix wet ingredients.
- Mix dry ingredients.
- Add wet ingredients to dry ingredients and mix.
- Pour into small greased loaf pan.
- Bake in 375° preheated oven for 45-50 minutes.
- Test with a toothpick to make sure thoroughly cooked.
- Let cool on wire rack.
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:
- Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well.
- Cover and stand overnight or preferably for 1 week, stirring occasionally.
- Preheat oven to 150°C.
- Lightly grease a 7cm deep, 20cm (base) round cake pan.
- Line base and side with double layers brown paper and baking paper (see note).
- Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
- Add eggs, 1 at a time, beating well after each addition.
- Sift flours and spices over butter mixture.
- Add fruit mixture and stir until well combined.
- Press mixture into pan. Smooth surface.
- Decorate top with almonds.
- Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean.
- Pour remaining 1/3 cup brandy over hot cake.
- Allow to cool completely in pan.
- Place jam in a heatproof, microwave-safe bowl.
- Microwave on HIGH (100%) for 30 seconds or until warm.
- Remove cake from pan and brush top with warm jam. Allow to set. Serve.
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:
- Preheat the oven to 400 degrees F.
- Grease an 8-inch square baking pan.
- Chop the chocolate into small slivers.
- Slice the butter into one-inch pieces.
- Combine the two flours together.
Bring a saucepan of water to a boil, and then turn it down to a simmer. - Place a large metal bowl over the top of the saucepan.
- Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt.
- As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture.
- In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency.
- Add the vanilla extract and salt and stir well.
- Add in the gluten free flour and stir.
- Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth.
- Pour the mixture into the prepared baking pan.
- Smooth the top with the spatula.
- Slide the baking pan into the oven and set the timer for 25 minutes.
- As the brownies are baking, fill the sink with ice cubes and 1 inch of water.
- 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!)
- Let the brownies stay there until they have cooled completely.
there is no butter listed in the recipe - OOPS! 
Hi your French sticks sound great, will put your recipe into our free Gluten-Free web site, which to date has ...
Kyle,
Try the Namaste spice cake, but doctor it up as a carrot cake. Best I ever had, g-f or not! ...
@ Mary - Thanks for the comment! I totally agree, and that logic applies to all sorts of ...
