November 19, 2014
I say no compromise because you do not have to give up your favorite holiday traditions just because you are gluten and dairy free.
Plus, this recipe does not compromise on taste at all.
I wish you could come over to my house right now and taste this pie! It is so delicious. My kids who can have dairy LOVED this pie! We were down to arm-wrestling for the last piece.
If you cannot have gluten and dairy, or someone you love can’t have gluten or dairy, then make this recipe! You will love it.
Recipe for Gluten and Dairy Free Pumpkin Pie
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 large egg
- 1 can (15 oz.) pure pumpkin
- 1 package (12 oz.) silken soft tofu, minus ¼ cup**
- 1 9-inch unbaked GF pie shell
** Mori Nu silken soft tofu comes in a 12 ounce package which is just a little bit too much, so use all but ¼ cup of the tofu.
- Preheat oven to 435 degrees F.
- Add all of the pie filling ingredients to a food processor and cream until mixed thoroughly.
- Pour into an unbaked 9-inch gluten and dairy free pie crust.
- Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 50 to 55 minutes or until knife inserted near center comes out clean.
- Pie filling will setup as it cools.
- Cool on wire rack.
PRINTABLE VERSION Recipe for Gluten and Dairy Free Pumpkin Pie
More Thanksgiving Recipes:
November 15, 2014
Our first ten or so gluten free pie crusts were challenging. The crust crumbled apart and we ended up putting the crust together like a jigsaw puzzle in the pie pan. Alternatively, the crust was so soft and sticky that we could never get it to roll over the rolling pin to move it to the pie pan.
Traditional recipes would call for you to roll it out on a lightly (rice) floured work surface. We have found it is easier to transfer the dough to the pie plate if you spray a piece of saran wrap with cooking oil and roll the crust out on the saran wrap. Add more cold water if crumbly but fold water into the dough so it does not stick to the surface. Transfer the dough to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie plate.
Alternatively, save yourself a lot of hassle by using a Baking Pie Crust bag.
The best $6.00 I have ever spent was for this!
It takes all of the work out of rolling out the gluten free pie crust. All you have to do is unzip the Baking Pie Crust bag, spray a little oil inside, place your dough inside, zip it back up and roll with a rolling pin. Then simply open it, set the pie plate upside down on top of it, and flip it all over.
Here is the recipe! PRINTABLE VERSION OF GLUTEN FREE PIE CRUST RECIPE
This recipe shared on Gluten Free Wednesdays
November 12, 2014
333 Park Avenue South
Between 24th & 25th St
New York, NY
In addition to wine and cocktails, all beer is gluten free as are the sparkling cider options. Menu includes everything from grilled beats, to quinoa risotto, to gluten free rigatoni and a gluten free burger.
See the full MENU here.
The Little Beet was founded with one simple philosophy: To serve real food deliciously.
Inspired by local, seasonal and natural ingredients, Chef Franklin Becker has created a menu that offers wholesome food that makes you feel real good about eating it, and even better after.
All of our ingredients are carefully sourced from farmers and purveyors we trust, so you can too. We firmly believe what grows together, goes together. All of The Little Beet’s menu items are 100% gluten-free. But more importantly, they are also 100% guiltin’ free. Good food never tasted so good!
November 10, 2014
I was prompted to write this post when I made pumpkin bread from a recipe I found on-line. I bought all of the ingredients, exactly followed the directions and anticipated a great treat for the family. Sadly the loaf of bread that I pulled out of the oven was awful. It had the consistency of play doh and ended up in the trash. Even the chickens would not eat it. Not only was it a waste of my time, gluten free flours are expensive and it was a waste of money.
I wish I could say that this was the first time I had a bad result from a recipe I found on-line, but it was not. While you can find many gluten free recipes on-line, not all recipes are created equal. With the popularity of the gluten free diet, there seems to be an abundance of people posting gluten free recipes for baked goods and they are not all good recipes. Gluten free baking can be tricky and you can’t always just replace the wheat flour with rice flour and call it a day.
So in preparation for the holidays, I wanted to share some reliable resources for gluten free recipes. I have baked/cooked recipes from all of these resources and I feel confident in recommending them and saying you can rely on the recipes in these resources.
Gluten Free Recipes for the Holidays
If your focus is getting through Thanksgiving and Christmas, then I recommend these resources for reliable gluten free recipes:
If you want guaranteed good food and you are looking for ways to make the holidays easier, then gfJules Thanksgiving eBook is the answer.
Jules Shepard updated her very popular eBook with new information including brands selling gluten free turkeys and additional new recipes. The eBook contains THIRTY-ONE (31) gluten and dairy-free recipes for the Thanksgiving holiday including the essential Pumpkin Pie recipe, Green Bean Casserole and Rolls for dinner. It also contains countdown checklists to prepare for the big day, substitution guides, nutritional information and much more.
The baked goods require you to purchase gfJules Gluten Free All Purpose Flour. But don't worry, several recipes in the eBook do not require any flour and the eBook is loaded with other useful information.
The eBook retails for $12.95. As a special gift to my readers, gfJules is offering this eBook free of charge until November 13.
Add the eBook to your cart and paste this code next to the orange "Apply Coupon" button in the gfJules cart: gfjules54601c422cdc8 Press "Apply Coupon" and the $12.95 price will be deducted instantly, making the book available for immediate download. No "purchase" is necessary, but this code will work if you decide to buy products, too. The offer is only good through November 13th! After that, you have to purchase the eBook for $12.95.
Cooking Gluten Free for the Holidays, an instantly downloadable eBook.
Written by Karen Robertson, Cooking Gluten Free for the Holidays features gourmet dishes for the holidays. This is for cooks who are willing to put in the extra effort to have an exceptional Thanksgiving dinner. It includes reliable recipes for everything from GF Buttermilk Biscuits to Pecan Pumpkin Pie. The recipes use Karen’s Gluten Free Flour mix, so you will have to “make” the flour before you make the baked goods. The eBook can be instantly downloaded and includes 30 printable recipes. The cost is $10.99.
Gluten Free & More 2014 Holiday Guide
Living Without's Gluten Free & More Holiday Guide is a smorgasbord collection of recipes for the holiday season. It includes recipes for a full Thanksgiving dinner from the former editor of Bon Appetit magazine. The magazine will take you all the way through Christmas with recipes for a Christmas Buffet, Holiday Desserts and more. Again this is a trusted resource for reliable gluten free recipes.
Gluten Free Mom’s Recipes
Of course, you can trust my holiday recipes. The recipes I post are the meals that my family eats over and over again. But I have to be honest that Thanksgiving is not my specialty. We usually spend Thanksgiving in Nicaragua on a mission trip; so I have not put a ton of time into creating gluten free Thanksgiving recipes. However, I have devoted a ton of time to perfecting a gluten free Cut Out Christmas Cookie!
Beyond the Holidays
Looking to purchase some Gluten Free Cookbooks with reliable recipes. Here are my favorites. I regularly cook recipes in these books and recommend them with confidence.
For Gluten Free Baked Treats:
by Rebecca Reilly This is my favorite cookbook for gluten free baked goods. Rebecca uses Almond Flour in a lot of her recipes, so don’t buy this cookbook if you are not a fan of it. I turn to this cookbook over and over again for baked goods.
by Annalise Roberts Another favorite cookbook that I bake from over and over again. These are more traditional recipes from the “early days” of gluten free baking so no fancy ingredients; just good, reliable recipes.
For advanced Bakers:
by Editors at America's Test Kitchen
If you are serious about being not just a good, but also a great GF cook, and you are willing to learn some new techniques and ingredients, then you should buy this cookbook. It is beyond basic – it is for the GF cook who wants success and is willing to put in the extra effort and time to get really good results. It includes quality recipes for everything from bread, cakes, cookies (which can be surprisingly tricky), piecrust, pizza dough, weeknight dinners, and even fried chicken. The cookbook also includes very detailed directions on the science of gluten and tips to guarantee success in the kitchen.
For Everyday Meals:
by Kristine Kidd. I love this cookbook. I have cooked a recipe from each section with superior results. The meals are all fairly easy to make and the end results are healthy, gourmet-like meals. My kids have loved everything that I have cooked and I feel good about the food I am serving.
by Elizabeth Hasselbeck. Reliable, easy, family friendly recipes that I turn to over and over again. Great recipes for everything from baked goods to family dinner night.
by Silvana Nardone
Cooking for Isaiah is written by another mom who took to the kitchen after her son was diagnosed with Celiac Disease. It has 135 recipes that are relatively easy to make and great tasting. I say relatively easy, because most GF cooking requires a little extra effort. Once you get the hang of it, mixing all of the different flours becomes second nature. I love her recipe for Chocolate Birthday cake!
Wow! That ended up being longer of a post than I expected! Hope it helps you get through the holidays and beyond!
November 05, 2014
Just in time for the holidays, Karen has published Cooking Gluten Free for the Holidays, an instantly downloadable eBook.
I got a sneak preview and I am already planning on cooking some of the recipes myself for Thanksgiving. The eBook can be instantly downloaded and includes 30 printable recipes for everything from Buttermilk Biscuits to Pecan Pumpkin Pie. The cost is $10.99. This is not a sponsored post and I am not trying to sell you anything. I really respect Karen and know she puts together good recipes and thought this may be helpful to some of you during the holidays.
Take a look at some of this delicious food!
To give you a sample of the recipes, Karen is sharing the recipe for Roasted Root Vegetables. This recipe would be a great side at any dinner party. The hazelnuts and dried cherries add nice texture and flavor. Serve it with a bold Washington Chardonnay.
Roasted Root Vegetables with Chèvre Medallions
TIME: 60 minutes
by: Karen Robertson
- 2 Dungeness or other sweet carrots, peeled
- 2 parsnips or beets, peeled
- 1 sweet onion, peeled
- 4-5 Jerusalem artichokes, peeled
- 4-5 small potatoes (baby reds, yellow Finn, Yukon gold), scrubbed
- 1 red bell pepper, seeded and membranes removed
- 1/2 cup (67g) hazelnuts, skins removed
- 1/4 cup (47g) extra virgin olive oil, divided
- Juice of 1/2 lime
- Splash of Tabasco
- 3 Tablespoons chopped fresh basil and Italian parsley
- 1/4 cup (38g) dried sour cherries
- 1 Tablespoon maple syrup
- 2 Tablespoons sherry wine vinegar
- 6 ounces (118g) creamy goat cheese
- 4 ounces (120g) cream cheese, softened
- 1/2 cup GF fine Italian bread crumbs (see recipe below)
- Olive Oil
- Preheat oven to 425°F. Coarsely chop all vegetables into 3/4-inch cubes. Toss vegetables and hazelnuts with 2 tablespoons olive oil, lime juice, Tabasco, salt and pepper.
- Spread the mixture in an even layer on two large baking sheets and roast for 15-20 minutes or until the potatoes are tender and the vegetables are caramelized around the edges. (Rotate pans in oven at 10 minutes)
- Place roasted vegetables into a large metal bowl and add chopped herbs, sour cherries, maple syrup, sherry vinegar, and remaining olive oil.
- Season to taste with salt and pepper. Keep in a warm oven while preparing the cheese medallions.
- Mix goat cheese and cream cheese together. (Note: You may use only goat cheese if you wish.) Form cheese into 8 equal balls and then flatten until each is a 1/2-inch thick disk. Press firmly into the breadcrumbs on both sides. Let rest in the refrigerator until ready to cook.
- Heat a little olive oil in a heavy skillet over medium heat. Sear the cheese medallions quickly on each side until golden and hot.
- Place 2 medallions on each plate. Scatter the roasted vegetables over and around the medallions. Top with sprigs of fresh herbs or a garnish of thinly sliced red peppers.
Wine Suggestion: a bold Washington Chardonnay
GF Italian Bread Crumbs
You may substitute dried herbs in this recipe. Remember that 1 Tablespoon of finely chopped fresh herbs equals 1 teaspoon of dried herbs.
- 2 slices stale gluten-free bread
- 3/4 Tablespoon finely chopped fresh rosemary
- 1/2 Tablespoon finely chopped fresh oregano
- 3/4 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh basil
Place bread in a small food processor and process into fine crumbs. Transfer crumbs to a bowl. Add herbs and toss until well combined.
Hope this makes the Holidays a little bit easier for you!
October 29, 2014
One of my family’s favorite traditions is pumpkin carving. In all honesty, this night is almost as special as the night we go Trick or Treating. And everything about it is naturally gluten free.
Here are three simple steps to incorporate this night into your traditions.
Carve Some Pumpkins
Start the night by putting on some Halloween music. This year, we let our creativity flow to the tunes of the Monster Mash playlist on Spotify. This also usually leads to spontaneous dancing at our house, but how do you hear Thriller and not want to moon walk?
Collect the Seeds and Rinse Them
While the kids are carving the pumpkins, collect the seeds and rinse them. They don’t have to be perfect – just get the big chunks off.
Add some Seasonings and Bake
Melt some butter, or use some olive oil, and stir in some spices. We like Chili Powder, a little bit of Garlic Salt and a pinch of Cayenne.
Toss the seeds with the spices and spread in one layer on a cookie sheet that is oiled.
Sprinkle on some sea salt and bake at 300 degrees for about 40 minutes. You can find the full recipe here.
While you are waiting for the roasted pumpkin seeds, share your pumpkin creations with your friends.
This year my girls carved emoticons. What can I say? Teenagers!
Celebrate your hard work with some Homemade Hot Chocolate.
Happy Halloween Everyone
October 20, 2014
Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I received free samples of McCormick Gluten-Free Recipe Mixes from McCormick mentioned in this post. I was compensated for my time.
McCormick has added four gluten free mixes including Gluten-Free Taco Seasoning, Chili Seasoning, Turkey Gravy Mix and Brown Gravy Mix. I have been cooking meals for my family with them and love how easy and simple it is to make gluten free family dinners with these new seasonings! Plus, these delicious mixes are also priced the same as regular varieties. It’s real gluten-free food you can feel good about without compromising on flavor.
There are certain moments that stick out in my memories of our gluten free journey. We started eating gluten free long before there was gluten free bread at the grocery store or any other type of gluten free convenience food. Back in the day, I made everything from scratch. I think it took me three cookbooks and about 1-½ hours the first time I tried to cook a gluten free pizza for dinner.
Because it was so difficult back then, I distinctly remember certain moments when my life became a little easier. One was when a local chain started serving certified gluten free pizzas. I ordered a couple of GF pizzas to go on a Friday night. Picking up pizza on the way home from soccer practice was something I had not done in years. What seems so common to most people was so out of the ordinary for me. Maybe you had to live through the days when there was almost nothing gluten free to appreciate a moment like this. But I still remember the smell in my car and the warm pizza box on my lap and the moment when it dawned on me that dinner was ready and I didn’t have to get a single dish dirty.
We have come a long way over the years and I realize there is a much greater selection of gluten free convenient food now. But I had a similar moment the first time I used one of the McCormick gluten free mixes. I was making the Easy Weeknight Chili and I was surprised by how quick and simple it was to make that meal in less than 20 minutes, in one dish. I didn’t have to search online through various recipes and scour the shelves for multiple gluten free ingredients. I just added a few naturally gluten free items and the McCormick seasoning pack and dinner was done. And my family loved it.
The recipe I am sharing this week is a little more involved. It takes a certain amount of effort to make Gluten Free Chicken Fried Steak. But the gravy (which is the pinnacle of any good chicken fried steak) using the McCormick Gluten Free Brown Gravy Mix was so easy! Just pour the mix in, add some milk, and you have it! And it was so good.
I am sure I will continue to make most things we eat from scratch, but it is so nice to have the added convenience of a few meals that are super easy to throw together. So thank you McCormick for making the effort to make some gluten free seasonings and for going the extra step and getting them certified gluten free!
Now here is the recipe. I am now a Seattle girl through and through, but I grew up in Texas and Iowa and I have to admit that Chicken Fried Steak was my favorite meal as a child. When I saw the seasoning pack for McCormick Gluten Free Brown Gravy, I knew this was the meal I wanted to make. Proof that you can take the girl out of the country, but you can’t take the country out of the girl!
Recipe for Chicken Fried Steak with McCormick Brown Gravy Mix
SERVES: 4 - 6
TIME: 50 minutes
Chicken Fried Steak:
- 2 pounds cube steak (about 4 steaks)
- Ground black pepper
- Kosher salt
- 3/4 cup GF white rice flour
- 1/2 cup GF corn starch
- 1/3 cup GF tapioca starch
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon garlic powder
- 2 large eggs
- 1 1/2 cups whole milk
- 1/2 cup high heat canola oil, more as needed
- 1/4 cup reserved grease
- McCormick Gluten-Free Brown Gravy Mix
- 2 cups whole milk (use unsweetened almond milk for dairy free)
For the Steak:
1. Salt and Pepper both sides of the meat.
2. Whisk together the white rice flour, corn starch, tapioca starch and spices. Place in a shallow dish (pie plates work well for this).
3. Whisk the eggs and mix with the whole milk. Place in a separate shallow dish.
4. Working with one piece of meat at a time, place it in the flour mixture and turn to coat.
5. Next place the meat into the milk/egg mixture, turning to coat.
6. Place it back in the flour and turn to coat.
7. Place the breaded meat on the clean plate and repeat with the remaining meat.
8. Heat the oil in a large skillet over medium heat. Drop a piece of flour into the grease. If it sizzles it is hot enough. If it turns brown, it is too hot!
9. Cook the meat, 2 pieces at a time, until the edges start to look golden brown and the steaks are cooked through, about 3 - 5 minutes each side.
10. Remove the meat to a plate lined with a paper towel and cover with a sheet of foil. Repeat until all of the meat is cooked, adding more oil as needed.
To Make the Gravy:
- After all the meat is fried, pour off the grease, reserving ¼ cup. Without cleaning the skillet, return it to the stove over medium-low heat.
- Add the reserved grease back to the skillet and allow it to heat up.
- Sprinkle McCormick Gluten-Free Brown Gravy Mix evenly over the grease. Using a fork, quickly stir the mix into the grease.
- Pour in the milk, stirring constantly until warm.
Serve the steak and gravy with mashed potatoes.
October 16, 2014
Our struggles to get my daughter some safe gluten free meals in the University of Washington dining hall continues. She has been at college for over a month and during this time she has eaten one meal in the University of Washington dining hall, after which she vomited. At this point, the Disability Office has rather rudely instructed me to deal with the Dining Hall Supervisor. And the Dining Hall Supervisor has been very nice and trying to figure out a solution but also very honestly admitted that she does not have the capacity at this point in time to prepare a meal that is safe from cross-contamination.
We have gotten through the last four weeks by making frozen meals that I deliver once a week and Alex cooks them in a microwave. Not the best solution, but at least she is not getting sick which is the main goal of this year. (And yes I am really bothered by the $1000 that is sitting in her dining account and which they have not agreed to refund).
We are meeting with them again next week. I will let you know any progress we make.
This Baked Ziti is one of the meals that I made and froze individual portions for her. It is so good and actually, it taste even better after it sits for a day or two. It is basically lasagna but uses penne noodles in lieu of lasagna noodles. And gluten free penne noodles are a lot easier to find at the grocery store.
Hope you are all doing well and here is the recipe.
Gluten Free Baked Ziti
TIME: 1 hour
- 2 Tablespoons olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 1/2 pounds gluten free Italian Sausage
- 1 28-ounce can of whole tomatoes, with the juice
- 2 14.5-ounce cans tomato sauce
- 2 teaspoons oregano
- 2 teaspoons dried parsley
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- 2 12-ounce packages of gluten free penne noodles, cooked until not quite Al Dente (I used bionaturae Organic Penne Rigate.)
- 15 ounces of whole milk ricotta cheese
- 1 1/2 pounds Mozzarella cheese, grated
- 1/2 cup Parmesan Cheese, grated
- 1 Egg
- Heat olive oil in skillet over medium-low heat. Add the onion and cook for 5 minutes over medium-low heat. Add the garlic and cook for 2 more minutes.
- Add the Italian sausage, increase the heat to medium and cook until it is no longer pink (8 to 10 minutes). Drain off any excess fat.
- Add tomatoes, tomato sauce, oregano, parsley, red pepper flakes, salt and pepper to taste. Simmer uncovered over medium low heat for 20 to 25 minutes.
- Cook the gluten free pasta until almost Al Dente. Drain the pasta and rinse under cool water to stop the cooking.
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the ricotta cheese, 2 cups of the grated Mozzarella cheese, ½ cup grated Parmesan cheese and egg. Stir until just mixed.
- Ladle 1/3 of the tomato sauce into a 9 x 9 inch baking dish, spreading the sauce over the bottom of the dish. (I like to use the 9 x 9 inch baking dish to get a deeper casserole. It is okay to use a 9 x 12 inch dish but your casserole will not stand up as tall).
- Next add the layers as follows:
Half the pasta (if it is sticking add some olive oil to loosen),
Half the cheese mixture,
One third the sauce,
Rest of the pasta,
Rest of the cheese mixture
Rest of the sauce.
Sprinkle with Mozzarella cheese.
Bake for 20 minutes, or until bubbling and the cheese is a golden brown.
Remove from the oven and let stand 5 minutes to cool before serving.
October 10, 2014
- Gluten-Free Taco Seasoning: A zesty blend of authentic Mexican seasonings, including onions and peppers.
- Gluten-Free Chili Seasoning: Gluten free chili ready in 20 minutes.
- Gluten-Free Turkey Gravy Mix: Foolproof gluten free gravy in just five minutes.
- Gluten-Free Brown Gravy Mix: Simply add water, cook, and pour on the flavor in less than five minutes.
Certified gluten free by the National Foundation for Celiac Awareness, new gluten-free gravy and recipe mixes are made with the natural goodness of herbs and spices, and no MSG or artificial colors and flavors.
I used ground turkey to make a healthier chili and added some chopped onions and carrots. My family loved the chili and I loved the fact that the meal was ready in around 20 minutes.
Here is the recipe.
Recipe for Gluten Free McCormick Chili
Time: 20 minutes
- 2 Tablespoons olive oil
- ½ cup onion, chopped
- 3 medium carrots, chopped
- 1 pound lean ground beef or turkey
- 1 package McCormick® Gluten-Free Chili Seasoning Mix
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 can (15 to 16 ounces) kidney or pinto beans, undrained
- Heat the olive oil in a large skillet. Add the onions and carrots and cook until tender, about 5 minutes, over medium-low heat.
- Add the meat and cook until brown on medium-high heat. Drain fat.
- Stir in Seasoning Mix, tomatoes and beans. Bring to boil. Cover. Reduce heat and simmer 10 minutes, stirring occasionally. Top with shredded cheddar cheese and serve with gluten free Tostitos.
I have been really impressed with the seasonings and with the recipes on the McCormick's website. I have made the Taco Casserole (which my family loved) and the Easy Weeknight Chili. I will make things from scratch when I need to, but it is really nice to be able to grab a package of seasoning that has been certified Gluten Free and make a good family dinner in under 30 minutes!
Enjoy this recipe! Coming up is a recipe for Gluten Free Chicken Fried Steak with McCormick’s Gluten-Free Brown Gravy Mix.
October 02, 2014
I was searching for a recipe that tasted good, but also had enough structure you could slice it thin for a sandwich; that had enough moisture that it was a pleasant texture but not so much moisture that it collapsed the minute I pulled it out of my bread machine. (This last requirement was the hardest to achieve). And that had some healthy ingredients – I feed this to my family and didn’t want it to be all starch. But I also didn’t want it to have too many ingredients.
I have tried so many variations of this recipe it is almost comical – with oat flour, without oat flour, with cornstarch, without cornstarch, with psyllium and without psyllium.
In the end, this is the recipe combination I have settled on, for now. I can’t promise there won’t be a few more tweaks. We actually eat all of the food on my blog, so my recipes change over time (hopefully for the better). And, you should play with the recipe as well to meet your needs.
A few notes on The Ingredients:
Most of the ingredients are pretty standard. If you cannot have dairy, like me, use Vance's Dari Free Original Powder. I use it in all of my recipes.
I add the Flaxseed Meal because I like the way it makes the bread look, but it also adds a healthy ingredient.
I am still going back and forth on the psyllium. I like it because it adds the structure that I want to the bread. Think of psyllium as the scaffolding that holds everything together – it gives moist bread a sturdier structure so it doesn’t fall in the middle and will hold up thinly sliced as a sandwich.
But the recipe turned out really well without it as well. It was softer and collapsed more in the middle but tasted very good with a nice overall texture. If you opt to leave out the psyllium, reduce the water to 1.5 cups and make sure you cook the bread long enough to avoid a soggy mess!
Water – this recipe calls for a lot of water! While the psyllium holds everything together, I also found it sucked up the moisture in my bread. Because the recipe calls for extra water, the bake time is extra long. If you are using this recipe in a bread machine that does not bake as long as mine, reduce the amount of water or your bread will be too moist.
Lastly, I developed this recipe using my Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker. There are lots of great bread machines on the market but this is the one I own. I have written a review on it HERE and love it for many reasons. It is a very quiet machine, which is nice when you bake a lot of bread. Mostly, I love it because it is programmable. I developed this recipe using the programmable settings that are set forth in the recipe. If you bake this bread in a different machine or with different settings, you will get different results.
I tried a lot of variations of this recipe because it is challenging to make a gluten free bread that is somewhat healthy (aka not all starch), that doesn’t fall, that will hold up in a sandwich and that doesn’t have a 1000 different ingredients. And I almost didn’t post the recipe because I know some of you will try it and it will fail. There are just so many different factors that enter into a good loaf of bread that it is hard to guarantee success every time.
So if this is your first ever loaf of GF bread and it doesn’t meet your expectations, please don’t slam the recipe in the comments. Gluten free bread is different. We think it is very good, but it is different.
Also, there are a million variations of this bread that you can try on your own. So please try them and then share what you discover. We are stronger (and better informed) as a community. Hopefully your changes will make the bread even better and we will all be thankful for your input.
So here is the recipe.
Brown Bread for a Bread Machine
YIELDS: 1 loaf
TIME: 3 hours
- 2 large eggs at room temperature
- 1 3/4 cup warm water (see note below about water)
- 3 Tablespoon canola oil
- 1 cup brown rice flour or sweet white rice flour
- 3/4 cup oat flour
- 1/4 cup tapioca starch
- 1 1/4 cup potato starch
- 1 1/2 teaspoon salt
- 2 Tablespoons brown sugar
- 2 Tablespoons GF flaxseed meal
- 1/2 cup nonfat dry milk powder (for dairy free use Vance's Dari Free Original Powder)
- 2 1/2 teaspoons xanthan gum
- 3 Tablespoons Psyllium Whole Husks
- 2 1/2 teaspoons GF yeast for bread machines
- I developed this recipe using my Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker. Set the bread machine on the programmable cycle and set it to Preheat 15 minutes, Knead 20 minutes, turn OFF Rise 1 and Rise 2, Rise 3 for 55 minutes, Bake 70 minutes and Keep Warm for 20 minutes. Medium crust. Note that if you bake this bread in a different machine or with different settings, you will get different results.
- Add the eggs (lightly beaten), water and canola oil to the pan of the bread maker and stir until combined. NOTE: Because this recipe calls for extra water, the bake time is extra long. If you are using this recipe in a bread machine that does not bake as long as mine, then reduce the amount of water.
- In a large bowl whisk all of the dry ingredients except the yeast together. Make sure you use grains that are labeled gluten free. Add the dry ingredients on top of the wet ingredients.
- With your finger make a depression in the center of the dry ingredients and add the yeast.
- Once it starts mixing, scrape the sides of the bread pan with a rubber spatula. Make sure all the dry ingredients are incorporated.
- When the rise cycle is complete, smooth the top of the loaf with a wet spatula for a prettier loaf.
- Leave the loaf in the bread machine all the way through the keep warm cycle.
If you are using a different bread machine, check the temperature of the bread to make sure it is done. Bread is considered done when it reaches an internal temperature of 200 degrees F. If the temperature is between 180 and 200, leave on the Keep Warm Cycle until done. If it is below 180, bake some more rechecking the temperature after 10 minutes. Failure to bake completely will result in a spongy loaf.
- When the bread is done, lay the pan on its side to cool. This will help the loaf not to fall in the middle.
- Gently remove the bread from the pan after it has cooled a bit, and then cool completely on a wire rack before cutting.