Baked Gluten Free Chicken Nuggets Recipe: http://glutenfreerecipebox.com/baked-gluten-free-chicken-nuggets/
Gluten Free French Bread
Author: Linda Etherton
1 cup sorghum flour
1½ cup potato starch
½ cup tapioca starch
1½ teaspoon salt
1 Tablespoon sugar
1 teaspoon xanthan gum
1 teaspoon guar gum (or xanthan)
1½ Tablespoon instant/bread machine yeast
1 Tablespoon olive oil
3 large egg whites
1 teaspoon cider vinegar
1 cup warm water (105 – 115 degrees)
In the bowl of your mixer, combine the dry ingredients.
Add the olive oil and egg whites and mix to incorporate.
Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough.
Spoon the dough onto the pan and carefully shape with a spatula. Because the dough is soft, it will go through the small holes in the pan. Don’t press hard when shaping.
If you like, you can brush the top with beaten egg white.
Use a sharp knife to cut several slits in the top of each loaf.
Place the pan in a cold oven on a middle rack. Turn the oven on to 425 degrees and begin timing for 30 – 35 minutes.
Cool the loaves on a wire wrack before slicing.
Makes 1 large loaf
1 cup warm water
1 tbsp sugar
1 tbsp yeast
1/4 cup honey
1/4 cup melted butter
200g (4 large) eggs
375g (3 cups) Artisan Gluten-Free Flour Blend
1 tsp xanthan gum
1 tsp salt
1 egg + 1 tsp water (for an egg wash)
1. In a mixing bowl, dissolve the sugar in the warm water, add the yeast, and let proof until the yeast is nice and active, about 5 minutes.
2. Add the honey, melted butter, and eggs.
3. In a separate bowl, whisk together the flour, xanthan gum, and salt.
4. Add the dry ingredients to the wet ingredients and mix well to form a smooth wet dough.
5. Brush a silicone challah mold with oil or spray with nonstick cooking spray. Add the dough.
6. Cover and let rise for one hour in a warm place, until the dough roughly doubles in size.
7. Toward the end of the rise, preheat your oven to 375 deg F.
8. Bake for 20 minutes, then turn out of the mold onto a baking sheet. Brush the top of the loaf with the egg wash, then return to the oven for an additional 15 to 18 minutes, until the top is golden brown and the internal temperature reaches about 190 deg F.
If your loaf begins to brown too quickly in the oven, you can always cover it with a piece of foil.
UPDATE: Since several folks have asked … We bought our silicone challah mold through Amazon. It works wonderfully! If you’re not committed to the braided shape for the bread, you could use a variety of other pans, such as bundt, tube (angel food cake), and similar. Just make sure you have enough room for the dough plus the doubling in size during the rise.
Degrees of Free-dom
This recipe is: gluten-free, peanut-free, tree-nut-free, fish-free, shellfish-free, soy-free.
This recipe is also effectively refined-sugar-free. To make it fully so, substitute honey or similar for the 1 tbsp sugar during the yeast proofing.
To make this recipe dairy/lactose/casein-free (important if you’re going to make your challah parve kosher): substitute canola oil or similar for the melted butter.
1/3 cup warm water
1 package rapid rise gf yeast (Red Star®)
1 tsp. granulated cane sugar
1 cup vanilla dairy or non-dairy yogurt, at room temperature (So Delicious® Vanilla Coconut Yogurt)
1 tsp. apple cider vinegar
5 large egg yolks at room temperature (slightly mixed)
1/3 cup canola oil
4 Tbs. honey, agave nectar or molasses
4 cups Jules Gluten Free™ All-Purpose Flour
3 Tbs. + 2 tsp. granulated cane sugar
1 1/4 tsp. kosher salt
1/2 tsp. baking soda
2 tsp. gluten-free baking powder
1 large egg, mixed
poppy seeds, sesame seeds, raisins, or other topping or mix-in (optional)
Preheat your oven to 200º F, then turn it off; if you have a warming drawer, you may set that to low/moist setting instead. Prepare a baking sheet by lining it with parchment paper.
In a small bowl, mix together the warm water, yeast and 1 teaspoon of sugar to proof the yeast; set aside. In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined. Whisk together the dry ingredients in a separate bowl. After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients (note: if your yeast isn’t bubbling at this point, throw it out and start again with fresh yeast). Gradually stir in the dry ingredients until fully integrated, then mix 2 minutes more on medium speed.
Using either method, once the dough is combined, divide it in half and divide each half into three equally-sized balls. The dough will be sticky, so use extra Jules flour on your hands and rolling surface. Roll each ball out into an 18-inch coil or log on a clean, flat surface dusted lightly with Jules Gluten Free™ All Purpose Flour. Pinch together one end of each coil, wetting them slightly with water to help them join together at the top, then braid them, finishing by connecting them to the top of the other end in order to form a crown, or circular shape, or simply leave as a long braid.
Gently transfer it to the parchment-lined baking sheet. Repeat for the second set of three balls. In the alternative, you can simply divide the dough in half, roll out into a flattened coil, then twist upon itself and join at the ends to form a circular loaf; repeat with the other half of the dough ball.
In a small bowl, mix the extra egg together and brush over each loaf well, coating the entire top surface. Sprinkle the seeds or any toppings at this point, then place the tray (covering the loaves with wax paper sprayed with cooking oil) in a warming drawer set to low heat, or into the preheated oven for approximately 20 – 30 minutes. (Don’t expect the bread to rise much at this stage).
Once risen slightly, place the uncovered tray in an oven preheated to 350º F (static) or 325º F (convection) for 20 minutes. Remove to cool on a wire rack.
*Make sure dry ingredients are at room temperature before starting
3 c GF Flour Mix - I used Paula’s GF Flour Mix - see below for her recipe
2 t xanthan gum
1/2 t sea salt
3 T sugar
1 t dry yeast
2 t coconut oil (melt before measuring)
1 1/2 c + 2 T warm water
1. Grease and dust with GF flour an 8×4 loaf pan. Heat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3. In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.
4. Pour batter into prepared pan and cover with a tea towel. Turn OFF the oven and set the covered bread in the warm oven to rise. Carefully shut the oven door.
5. The bread will take about 30 min. to rise to just below the top of the pan.Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6. Place bread in preheated oven and bake 45-55 minutes. After the first 10-15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
7. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with butter (or to keep it vegan, try a little melted coconut or olive oil). Remove loaf from the pan to a wire rack to cool.
8. Let cool completely before cutting. This makes a big difference on how well it will slice and stay together.
This is great for Sunflower Seed Butter sandwiches, paninis, grilled cheese, toast, or fresh with Homemade Strawberry Jam. My family prefers this recipe over the Bread Machine Gluten Free Vegan Bread recipe, but I will still use the bread machine recipe on days that I need the convenience of a bread machine.
Paula’s Gluten Free Flour Mix (this makes enough for 2 loaves of bread plus 1 extra cup)
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder
Gluten-Free, Grain-Free, Dairy-Free, Sugar Free Paleo Bread
Author: Shirley Braden
- 4 to 5 eggs (see notes)
- ⅔ cup flax meal
- 1⅓ cup almond flour (other nut meals may be substituted)
- 1½ to 2 tsp grain-free baking powder (see notes for easy grain-free, frugal substitution)
- ½ tsp (or more) salt
- about 2 tbsp olive oil or coconut oil (or non-dairy butter)
- ¼ cup almond milk (or other non-dairy milk; optional, if 5 eggs are used)
- Preheat oven to 350 degrees Fahrenheit and grease loaf pan.
- In large bowl, gently beat eggs together before adding dry ingredients. Mix well.
- Transfer batter to greased loaf pan. Batter will be thick; you’ll need to use a spoon or spatula to spread it evenly in pan and smooth top.
- Cook for approximately 20 – 25 minutes, until somewhat brown on top. Use toothpick test in the center of the bread to check for doneness.
- Enjoy fresh out of the oven or at room temperature for a nice sandwich. I usually let mine cool about 5 to 10 minutes before removing from pan.
Sometimes I use 4 eggs and the almond milk. Sometimes I skip the almond milk, use 5 eggs, and another ½ teaspoon of baking powder. Sometimes I use less or no flax meal and use a different nut meal in addition to the almond flour instead. And so on and so forth. Feel free to “play” with this recipe a bit. Folks often ask about egg-free paleo bread, and I don’t know of one yet, but I’m always happy to hear of recipes that work egg free for my egg-intolerant and/or vegan friends. Be sure to use a grain-free baking powder or grain-free baking powder substitution to make this bread completely grain free. A common substitution for baking powder is a mix of baking soda, cream of tartar, and arrowroot, but truthfully, you don’t need the arrowroot and you need less of the baking soda and cream of tartar combination than you do actual baking powder. So this is not only a grain-free tip, it’s also a frugal one. For every teaspoon of baking powder needed, add ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar. In this recipe, I’d just go ahead and substitute for the higher amount of baking powder, using ½ teaspoon of baking soda and 1 teaspoon of cream of tartar. Do not make this up in advance as the mixture does not keep well. I learned this tip from The Tightwad Gazette many years ago, when author Amy Dacyczyn was still publishing her newsletter of that name. But The Complete Tightwad Gazette, a compilation of her very helpful newsletters, is still available. Inspired by Kiva’s Golden Flax Bread recipe (The Medicine Woman’s Roots)
2 Eggs Plus 2 Egg Whites (Large)
1/3 Cup Vegetable Oil (Canola)
1 Tablespoon Dark Molasses
¼ Cup Honey
1½ Cups Warm Water (105-115°), Divided
2 Packages Active Dry Yeast
2 Teaspoons Sugar
1/3 Cup Warm Unsweetened Apple Juice (105-115°)
2 Cups Cornstarch
½ Cup Tapioca Flour
¼ Cup Glutinous Rice Flour
1 Cup Light Buckwheat Flour
¼ Cup Teff Flour
1 Cup Flaxseed Meal
4 Teaspoons Xanthan Gum
1 Teaspoon Salt
2 Teaspoons Sesame Seeds,
Buckwheat kernels, or Poppy Seeds
(for top of bread)
In medium sized bowl (yeast mixture will expand), place ½ cup of the warm water, yeast and 2 teaspoons of sugar; stir until dissolved. Let stand for 10 minutes. Mixture will become foamy (if not, the yeast is not active and should not be used).
In mixing bowl, combine eggs, egg whites, vegetable oil, remaining 1 cup of warm water; mix. Add honey, molasses and apple juice; mix.
In large bowl, add dry ingredients: cornstarch, flours, flaxseed meal, Xanthan gum, and salt; stir together. Add these dry ingredients to the wet ingredients already in mixing bowl. Add yeast mixture to mixing bowl also. Mix all of this together using low speed until combined. Increase speed to high and mix for 4 minutes.
Place dough in a round Pyrex casserole dish (size 2L - if in doubt, should hold 8 cups) which has been sprayed with cooking oil. Cover dough loosely with plastic wrap and allow dough stand for 1 hour in a warm, dry location (dough should eventually rise about 1 inch above rim of pan).
Place in preheated 375° oven (oven rack should be set to second from bottom position) for 65 minutes (after 20 minutes, place foil over top of bread to avoid over-browning the top crust).
Reminds me of my little brother <3
Double Nutella Oreo Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup Nutella
8 oreo cookies, crushed
1. Preheat oven to 350F. Line an 8 x8 baking pan with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients until dough is formed.
3. Remove half the dough and set aside. Add crushed oreos into the dough remaining in the mixer and mix until oreo cookies are mixed throughout the dough. Remove cookies and cream dough and set aside.
4. Put back in remaining dough and add in 1/2 cup Nutella. Mix on medium speed until Nutella is completely mixed into the dough. Put dough into baking pan. Press down and spread until it evenly covers surface of pan. Place cookies and cream dough on top and do the same.
5. Bake about 20 minutes in the preheated oven, or until the top begins to turn golden. Cool before cutting and serving.
Vanilla Bean Cake:
Add to food processor:
2 cups cooked white beans, room temperature, so they don’t cook the eggs (I made mine myself by soaking dry white beans overnight. In the morning I rinsed them well, and cooked them.)
3/4 tsp vanilla liquid stevia (do not measure over the batter, just in case it spills out)
1 tsp vanilla extract
1/3 cup honey
1/4 cup coconut oil, liquified
1/3 cup coconut flour, sifted
1/2 tsp sea salt
1 tsp baking soda
1.5 tsp baking powder (Grain-free Baking Powder Recipe)
Pour into springform pan, lined with unbleached parchment paper on the bottom, and greased all around.
Bake at 325 degrees for about 30 minutes. (I like to check to see if it’s done by inserting a knife into the middle. If it’s comes out mostly clean, it’s done.) Bake for about 22 minutes for cupcakes.
Melt over double boiler:
1.5 bars of 3.2 oz dark chocolate (about 3/4 cup of chocolate chips)
3/4 cup coconut milk
When the chocolate has just barely melted, remove from heat.
2 tbsp honey
10 drops liquid stevia
2 to 4 tbsp coconut flour, sifted.
Refrigerate until the frosting has cooled, about 15 minutes. (You know it’s ready when it is the texture of frosting.)
When the cake has cooled fully, top the cake with the frosting.