Search Results for: gluten-free bread

GF Bread Updated– Nut-free Version

September 28, 2020 by towers

Here is an update on the gluten-free bread described below: I have had people with nut allergies wanting to make this bread which has almond flour originally. It works very well to substitute tigernut flour for the almond flour. Tigernut is a tuber, not a nut and it can be found online when looking for gluten-free flours–a good brand is Organic Gemini. Also, if you have egg whites you want to use, blend 2 with the water used in this recipe and reduce the volume of water accordingly. It will increase the protein content of the bread (tigernuts are lower in protein than almonds) and allows it to brown nicely.

Watch Dr. Eric Berg’s video below for a great recipe for gluten-free bread. I like it because of the taste/texture but also because it is a lot lower in carbs and higher in fiber than most GF breads–plus it doesn’t have any objectionable starches in it like potato starch. I have used it for rolls or as pizza dough. My latest version of pizza had a crust made with this dough which I pressed out into an oiled pizza pan (you can sprinkle sesame seeds in the bottom of the pan first–I usually do) and baked at 350 degrees F until crusty–with no toppings. After it cooled but was still warm, I spread a couple tablespoons of the basil oil on it, followed by avocado slices and olives. Ready to serve and super easy. You could add some tomato slices too for a more traditional pizza. What a treat!

Also, I have at times altered the recipe by adding 2 Tbsp. ground flax seed. You may need to add a little more water (1-4 Tbsp.) to the dough if you add ground flax seed in order to achieve the soft but not-sticky texture shown in the video.

It’s best to use the light-colored almond flour which is made from blanched almonds.

Also, you can refrigerate the dough for a few days; I do this so I can make a fresh pizza or rolls very quickly during the week.

Here is the list of ingredients:

1 cup each of coconut flour, blanched almond flour, and arrowroot flour

2 Tbsp. psyllium

2 Tbsp. ground chia seeds (I use the blender to grind them)

1 tsp. sea salt

2 tsp. dry baking yeast granules

1 and 1/4 cup water

2 tsp. honey or maple syrup

Follow the directions given in the video for how to mix the ingredients.

https://www.youtube.com/watch?v=zsl5ENgZnr0

Onion Flatbread with Caraway Seed

May 7, 2018 by towers

Grain and gluten-free, these squares made with mainly onion and dry shredded coconut are best served warm right out of the oven. The caraway seed is optional. I have served them with salad or soup instead of crackers. They are also delicious with a cheese spread made by blending together 1/4 cup feta cheese (I use sheep’s milk) and 2 Tbsp. mayonnaise and some fresh, minced chives if you have them.

Makes about 20 2-inch squares

1 large yellow onion, chopped
2 Tbsp. ghee
2 cups dry finely shredded coconut
1/2 cup sesame seeds
1 egg yolk
3 Tbsp. arrowroot flour
1 tsp. sea salt
1 Tbsp. ground caraway seed (grind whole seeds in blender)

Melt ghee in skillet. Saute chopped onion for about 5 minutes over medium heat stirring a few times. Remove from heat. Place all other ingredients into a food processor. Add the sauteed onions. Process until thoroughly mixed. Place the mixture into an oiled medium-sized baking pan. Rub 1 tsp. olive oil into the palms of your hands and press the “dough” evenly so that it is about 1/4-inch thick. Bake at 300 degrees F until lightly browned and dry to the touch. Baking time will depend on the size of your pan and how thick you spread the mixture–expect about 30 minutes. Remove from oven and cut into 2-inch squares. If you want more of a cracker rather than a moist flatbread, return the pan to the oven and let them bake longer at about 250 degrees F. Monitor closely so that they don’t over-bake. Serve warm, or refrigerate for later and warm again before serving.

Grain-free Banana Bread

April 26, 2016 by towers

Looking for gluten-free or low glycemic “bread” recipes? Here’s one that’s grain-free and very easy. It is sweet enough to substitute as a cake–just put some chocolate icing on it (mix equal parts melted ghee or coconut oil, honey, and cocoa powder and add some vanilla). The “flour” I use is shredded dried coconut that is blended until finely ground in a blender. Arrowroot is available at the Co-op and at most health food stores.

2 cups dried, shredded coconut, blended into a powder in a blender

4 Tbsp. arrowroot flour or powder

1 rounded tsp. baking powder

1/2 tsp. sea salt

1 ripe banana–it needs to have brown spots so it is sweet!

2 tsp. vanilla extract

1 Tbsp. ghee or coconut oil

2 eggs

1 to 2 Tbsp. honey

In a food processor, mix the dry ingredients. Add the rest of the ingredients and process until thoroughly mixed. It should be the consistency of cake batter–thick but still drops off of a spoon. You may need to add more arrowroot but do it by 1 tsp. increments–if you add too much arrowroot the bread will be rubbery so be careful!

Bake in a cake pan at 350 degrees F until a knife comes out clean and the bread is slightly golden on top–about 15 minutes.

GF Corn Bread

October 23, 2015 by towers

Masa harina is an practical substitute for corn meal in this gluten-free recipe. My perception is that when you omit wheat flour the fine texture of the masa harina makes for a decent corn bread. The flax and seeds give the bread a corn bread-like texture–if you want it sweeter substitute 1/2 cup of ground dry shredded coconut (use a blender to grind it) for the sunflower and pumpkin seeds. Just remember that if you do not buy organic masa harina it will very likely be made from GMO corn. Also, if you replace the ghee with coconut oil, the recipe will be dairy-free as well as gluten-free.

1 cup organic masa harina or corn meal

1/8 cup each of ground flax and chia seed (whole flax seed and chia seed can be ground in a blender)

1/4 cup ground sunflower seeds

1/4 cup ground pumpkin seeds

1 tsp. baking powder

1/2 tsp. sea salt

1 apple, skinned and cored

2 eggs

1 Tbsp. honey

1/3 cup coconut milk

1 Tbsp. ghee or butter or coconut oil, melted

1 tsp. vanilla extract

Place dry ingredients in food processor and mix well. Add ghee or butter or coconut oil and pulse until well mixed. Add all other ingredients and process until well blended into a batter the consistency of cake batter (thick enough that it doesn’t pour off a spoon–it drops). If it is too thick add 1 Tbsp. more of coconut milk at a time until the batter drops off the spoon readily. Spoon into a small square baking dish–about 8 inches. Bake at 350 degrees F until lightly browned and a knife placed in the center comes out clean–about 15-20 minutes. Do not overbake or the bread will be dry. Serve warm right away. It’s good toasted the next day also.

Sesame Greens Sandwich

January 8, 2021 by towers

Two recipes that I have posted in the past make for a delicious warm sandwich. I keep a batch of gluten-free bread dough in the fridge so that I can easily make a flatbread for this sandwich. Choose your favorite filling—if you are working to increase your intake of green vegetables, try the sesame greens recipe. We have kale from our greenhouse which is young and tender. When using larger leaves of kale or collard greens, cut the thick stems out and discard or use for vegetable broth. Be sure to cook the finely chopped greens until just tender as described in the recipe. I like this sandwich served hot–bread fresh out of the oven and greens right off the burner.

Directions:

Wash and chop the greens as described in the sesame greens recipe. Peel the garlic cloves so they are ready to crush. Set aside.

Use some olive oil on a baking tray and sprinkle sesame seeds over the bottom of the pan (regular or black sesame seeds). Press enough dough into the pan so that it is about 3/16 of an inch thick–just like you would to make a pizza. Bake for about 15 minutes (prepare the greens while the bread is baking) until bread is golden brown. Remove from oven and cut into 6″ x 4″ pieces. Keep warm until ready to assemble sandwiches.

While the bread is baking, prepare the greens by following the recipe. As soon as greens are tender and still bright green, remove from hear and assemble the sandwiches by spooning 3-4 Tbsp. of the greens over each rectangle of bread and folding in half. Serve immediately.

Fresh Basil Oil

May 29, 2019 by towers

Now that fresh basil is more plentiful–I’ve got a lot already in the garden–let’s make good use of it by preparing this quick, flavorful oil. Remember that preparing ahead when you have time (the weekend?) makes eating well EASIER when you are busy. This delicious oil keeps in the fridge a week or so and is very convenient for dressing boiled eggs, salads, pasta, steamed vegetables, grains, and breads–make a pizza with the gluten-free bread I linked and use the basil oil instead of tomato sauce. It is reminiscent of pesto (see recipe here) but a lot easier! All you need is a blender.

Also, if you are using it for salad dressing, just add 1 Tbsp. of this oil per 1 cup of salad vegetables and toss. Then drizzle 1 Tbsp. lemon juice for each Tbsp. of oil and toss again.

1 cup fresh basil leaves (packed)
Extra virgin olive oil
1 clove garlic
1/4 to 1/2 tsp. salt to taste

Place basil leaves, salt, and garlic in the blender container. Pour enough olive oil over them to just cover (about 1/2 cup). Blend until really smooth. Place in glass jar and cap. Ready for use immediately. Keep refrigerated.

Cauliflower with Pesto

July 5, 2018 by towers

This recipe is a version of a previously posted recipe for green beans with pesto This one uses primarily cauliflower. One other difference is that I used pine nuts which does make pesto extra special. The gluten-free bread shown here was delicious freshly baked and served hot with these veggies. It is easy to make–stay tuned as I will post that recipe next time.

1 head of cauliflower, cored and cut into bite-sized florets

2 cups green beans, cut into 1-2 inch lengths

pesto, follow the link above for that recipe but double it

4 Tbsp. extra-virgin olive oil

Prepare the pesto but double the recipe, and set aside.

Steam the cauliflower in a vegetable steamer until just tender–this means you can pierce the florets with a fork with just a little resistance. Remove from heat and rinse with cool water to stop the cooking, drain, and place in a bowl. Now steam the green beans to the same tenderness following the same procedure and then adding to the cauliflower in the bowl. Now use a spoon and mix the vegetables together well. Add the pesto mix and stir well again. Add the olive oil and mix well again. Taste and add more salt if desired. Serve room temperature or keep in refrigerator to serve cold as it will keep for a few days.

Onions with Basil Oil

June 29, 2020 by towers

It’s the season of onions and basil, especially if you are a gardener. While fresh basil is usually available year-round in grocery stores, it is never as good as the very fresh leaves from your garden. Now that I have an abundance from my garden I make basil oil every few days so there’s always some in the fridge. If you don’t have basil plants, support your local farmers market where you should be able to find it.

The basil oil recipe was posted last year and you can find it here. If you have that already made this onion topping recipe can be made very quickly.

And on the topic of onions–don’t neglect them! They are relatively inexpensive and store well so it makes sense to always keep them on hand. If you have them in the garden they are likely ready to start harvesting. Because they are so flavorful, onions can jazz up lots of other vegetables. The other night I made this onion recipe to use as a topping on gluten-free pizza. I spread some of the basil oil on the fresh-from-the-oven baked crust and then topped with these onions plus some pitted olives. If you eat dairy, it would be delicious to put grated cheese over the basil oil and then top with the onions–just put it under the broiler for a few minutes to melt the cheese if desired. Other options for the onions besides pizza are steamed green beans, broccoli, or cauliflower. Of course, they would be good with the basil oil on pasta and I’ve done this with organic brown rice fettuccine.

Serves 2

1 cup chopped yellow onion

2 tsp. basil oil

Place the chopped onions in a baking tray (about 8 x 10-inch size). Add the basil oil and stir until onions are coated. Spread the coated onions in a thin layer over the surface of the pan. Bake in a 350 degree oven for 15 minutes or so. Serve immediately.

Marinated Red Onions

September 9, 2019 by towers

This recipe was posted previously embedded under the title marinated vegetables. If you haven’t tried it, you need to! I wanted to bring more attention to it after reading about the benefits of onions in a mercola.com article.

There is a real benefit to making vegetables more digestible and sometimes more flavorful with marination and fermentation but what is really worth noting is that more nutrients and beneficial compound (e.g. quercitin in onions damaged by heat) are retained by this type of preparation because they are not heated. Nice to have it confirmed by research such as that discussed in the mercola article.

Marinating is quicker (fermenting takes a few days) because it does not involve fermentation by lactic acid-producing microorganisms. I like having the red onions available in my fridge at all times. It is very quick to make. Be sure to use the vinegar in your salad dressing recipes–the flavor is a nice variation. As for the onions, I use them in salads, as garnish on boiled eggs drizzled with olive oil, on gluten-free and dairy-free pizza, in guacamole, and other vegetables that have been steamed or sauteed. (Add the onions after removing from heat so as not to heat them).

Marinated Red Onions

1 large red onion, chopped fine
1/2 to 1 cup organic, raw apple cider vinegar
1 Tbsp. honey

Mix 1/2 cup of the vinegar with the honey in a mason jar (either a pint or quart-sized). Add the chopped onions and stir well. If the onions are not totally submerged in vinegar once you press then down with a fork, add more vinegar until they are. Cap and refrigerate. Marinate for at least 8 hours before serving. Keep refrigerated.

Fish Cakes

August 11, 2017 by towers

Fish cakes are easy, delicious and a great way to have leftover fish. It is easy to make them gluten-free–you don’t need bread crumbs. Flounder, cod, halibut, turbot–generally, the milder tasting white varieties–work in this recipe. Have them for breakfast, lunch or dinner!

Makes 4 cakes serving 2

1 cup of mashed leftover fish

1/2 cup ground walnuts, or sunflower seeds if allergic to nuts

2 Tbsp. arrowroot or tapioca flour

1 cup chopped onions

1 egg, beaten

1/4 to 1/2 tsp salt

2 tbsp.olive oil or coconut oil

Saute onion in 1 Tbsp. of oil in a skillet over medium heat until soft and lightly browned. In a bowl mix together well the fish, ground nuts or seeds, flour, egg and salt. Add the sauteed onion to this mixture and mix again. Form 4 patties (I use a spoon). Clean the skillet and then heat the rest of the oil in it over medium heat. As soon as oil is hot (not burning or smoking!) drop in the patties and brown about 4-5 minutes on each side. Serve immediately.

GF Bread Updated– Nut-free Version

Onion Flatbread with Caraway Seed

Grain-free Banana Bread

GF Corn Bread

Sesame Greens Sandwich

Fresh Basil Oil

Cauliflower with Pesto

Onions with Basil Oil

Marinated Red Onions

Fish Cakes

Good Nutrition

Sesame Greens Plus

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