Tuesday, January 29, 2008

My Favorite Gluten Free Bread

I figured I should get a picture of my new Kitchen Aid on my blog! I got it for Christmas, but this is the first picture of it in action. :) Here is it with the wet ingredients ready to go. How much dough there is before rising.
And how it looks after rising. I was worried the first time I made this because the yeast just gets stirred up with the dry ingredients, then mixed with the wet. But it seems to rise up just fine.
And right out of the oven! It looks lopsided in this picture for some reason, but it wasn't. This recipe has worked great for me every time. Later I had a slice with pumpkin butter. Yummmm!

Gluten-Free Flax Bread

1 1/4 cups rice flour
1/4 cup tapioca flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup rice milk
2 tablespoons coconut oil (original recipe called for vegetable oil)
2 tablespoons honey (I have used xylitol with fine results as well)
2 teaspoons vinegar

  1. Combine flours, flax, starches, gum, yeast, salt.
  2. In the mixer, combine wet ingredients, then add the dry.
  3. Scrape the sides, and mix on medium for 4-5 minutes.
  4. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
  5. Bake at 350F for about 40 minutes.
  6. Remove from pan, cool, and slice.

Wednesday, January 23, 2008


I actually made these a couple days ago, but I am glad I waited to post because they have changed.... I decided to try almond instead of mint, since I am just meh on mint but love almond. The weird thing was, you couldn't even taste it after they were cooked. What they most tasted like to me was a lightly toasted marshmallow! I am also meh on marshmallows, but fine by me as they are a great snack for Orion and then I won't eat them. With almost nothing in them except egg and xylitol, what could be better? The other odd thing is that they came out of the oven really sticky. I had never made regular meringues, so I wasn't sure if this was a function of the xylitol, but today they are all dried out, just like the ones I have had from the store.

Here they are just into the oven
and just out - they look pretty much the same!
Orion checking out the batter.

Mint Meringues

4 dozen

2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar (I used xylitol)
1/4 teaspoon mint extract (I used almond)
3-6 drops green food coloring (Orion chose yellow)
green colored sprinkles (optional)
  1. Heat oven to 200 degrees.
  2. Grease 2 large cookie sheets, set aside.
  3. Combine egg whites, cream of tarter, and salt in medium bowl.
  4. Beat until foamy.
  5. Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved.
  6. beat in mint extract and food color.
  7. Fit a decorater bag with a large star tip.
  8. spoon meringue into bag.
  9. Pipe meringue in 1 inch puffs on prepared cookie sheets. (I just plopped them on with a spoon)
  10. Sprinkle with colored sugar if desired.
  11. Place cookie sheets on center rack of preheated oven.
  12. Bake for 2 hours.
  13. Remove from cookie sheet immediately, cool completely on wire racks.

Wednesday, January 16, 2008

Chinese Five Spice Oatmeal Cookies

I figured what better way than to kick off this blog with the best GF cookies I have made yet. I thought about going back in my regular blog to remind me of what I have made, but I figure anything that we really liked I will make again, so I will just take things as they come. I am sure I will take a big break from cooking when the baby comes, but let's see how far I get before then!

Chinese 5-Spice Oatmeal Cookies

2 cups gluten free oats
1 cup rice flour
1/2 cup corn starch
1/2 ts xanthan gum
1 cup ground almonds
1 1/2 ts 5 spice powder
1 ts baking powder
1 ts ground cinnamon
1/2 ts salt
1 cup Earth Balance
1 cup granulated sugar or xylitol
1 cup brown sugar, packed
2 large eggs
2 1/2 ts vanilla

  1. Preheat oven to 350°F.
  2. In a large bowl, mix together the oats, flour, ground nuts, 5-spice powder, cinnamon, baking powder, and salt.
  3. In another bowl, using an electric mixer, cream the Earth Balance and both sugars until light and smooth.
  4. Add eggs and vanilla to the EB mixture and beat well.
  5. Add flour mixture to the EB mixture and beat until blended.
  6. Drop by mounded tablespoonfuls onto lightly greased cookie sheets, leaving about 1 1/2" gap between each mound of batter.
  7. Bake at 350° for 12-15 minutes or until done to your liking.
  8. Cool on wire racks.
  9. Makes about 3 dozen cookies.