Category Archives: Breakfast

Gluten Free Applesauce Bread

Applesauce Bread Gluten Free Quick Bread

There’s just something about applesauce bread. It’s warm and comforting. It smells FANTASTIC while it’s baking. It’s wonderful plain, it’s delectable with butter, and I love it with peanut butter! It even makes a great sandwich for lunch with peanut butter and possibly a little bit of honey. Yum!

Now that I’ve typed all this, I need to go and make some more.  NOW.

Gluten Free Applesauce Bread

Gluten Free Applesauce BreadIngredients

1 1/2 cups Gluten Free All Purpose Flour*

3/4 cup Rapadura or Sucanat (or 1/2 cup honey**)

1/2 teaspoon xantham gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup applesauce

2 eggs

1/4 cup butter, melted

Directions
  1. Preheat oven to 350 degrees. Grease loaf pan.
  2. Mix together dry ingredients.
  3. Add wet ingredients and mix well.
  4. Pour batter into greased loaf pan and bake for about 45 minutes, or top looks set and toothpick comes out clean.

* You can buy yours pre-mixed, or there’s a great tutorial by Gluten-Free Girl and the Chef, or here’s what’s currently in mine (we like a whole-grain-type flour):

  • 4 Cups Sorghum Flour
  • 3 Cups Brown Rice Flour
  • 2 Cups Potato Starch
  • 1 Cup Tapioca Starch

Basically, you’re shooting for a mixture that’s about 70% whole grains and 30% starches.

** If you choose to use honey, you’ll want to watch it closely. Honey browns more quickly than the other sugars.

Applesauce Bread Peanut Butter

We love Applesauce Bread with peanut butter SO much, that it was impossible for me to take a picture without someone taking a bite out of it first!

Applesauce Bread

And, if you don’t move quickly around here, little hands will suddenly appear in your pictures helping themselves to the subject of your photography. We aren’t the most patient bunch.

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Gluten Free Biscuits Recipe

Gluten Free Biscuit Recipe

This is our family’s FAVORITE recipe for Gluten Free Biscuits! It goes together quickly and easily and the recipe can be adapted to use more than one starch or flour, so you can tailor it to what you have on hand.

So, with no further adieu, I offer you (drum roll, please!) . . .

Gluten Free Biscuits

Gluten Free Biscuits Recipe

Ingredients

  • 1/2 Cup Starch (Potato, Tapioca, or Cornstarch . . . I typically use a combination of Potato and Tapioca)
  • 3/4 Cup Flour (Brown Rice or Sorguhm)
  • 1 3/4 teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup cold butter, cut into chunks
  • 3/4 cup buttermilk, whey from making yogurt, or milk

Directions

  1. Preheat the oven to 375°F Spray a baking sheet or stone with cooking spray, or use parchment paper.
  2. Place the dry ingredients into the bowl of a food processor. Process for a few seconds until mixed.
  3. Sprinkle the butter chunks evenly over the flour mixture, cover, and process with until the mixture resemble coarse crumbs (about 15 seconds).
  4. Pour the liquid evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump (you can also move dough back to the mixing bowl at this point and mix it by hand).
  5. Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it’s sticky).
  6. Bake 10-12 minutes or until lightly browned.
  7. Makes 6-8 biscuits (I often double the recipe).

You can make these without the food processor and just cut the butter in with a pastry cutter. They’re still delicious. They don’t turn out looking quite as pretty because the texture of the dough tends to be chunkier, but don’t let that stop you from trying them! You don’t want to miss out on a good thing just because you don’t want to use a food processor! Mmmmmmm!

Gluten Free Biscuit Recipe

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Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

Mmmmm . . . Fall and pumpkin . . . they just go hand in hand. Truthfully, I like pumpkin just about anytime, which is why I keep a lot in my freezer year-round. I like to decorate with pumpkins that roast well and look good – Fairy Tale and Cinderella Pumpkins have been my favorites over the years. Using my decor for food later makes me feel SO much better about spending money in the fall on some pumpkins to sit around the house. And, as long as you don’t make them into Jack-o-lanterns, they usually last the full season and leave you plenty of time to roast them and get them in the freezer. This year, I’m trying a cushaw squash, as recommended by the farmer at the market this year. It’s a totally a different look, but he says they’re delicious! We shall see!

Gluten Free Pumpkin MuffinsThis morning, we tried out a new recipe. We’re always trying out new recipes. My husband says I have a very difficult time leaving well enough alone. True. Why settle for “well enough” when you can shoot for “AMAZING!”???? I try something new and then tweak it and tweak it and tweak it. I prefer to think of recipes as a “suggestion.”

So, I pass along to you my “suggestion” for Gluten Free Pumpkin Muffins.  This recipe was adapted from a recipe I found at Grain Meal Wagon. Their version is dairy and egg free, so if you’d like to see their version, head on over there. My version is below.

You’ll see these are made with oat flour. The lovely thing about oat flour is that anyone with a blender or food processor can make it and you can make it in small batches, so you have just enough for a single recipe. Just blend or process oats (rolled or quick) until you have a texture you like (I like mine to still have some small identifiable oat crumbs in it, so it’s not all super fine.)

Gluten Free Pumpkin Muffins

Dry Ingredients
  • 1 1/2 cups freshly-ground oat flour
  • 1/2 cup tapioca or potato starch
  • 1 tsp. xanthan gum
  • 3 Tbsp. flaxseed meal
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1 1/2 cups sucanat
Wet Ingredients
  • 1 TBSP Molasses
  • 1 Egg
  • 2 tsp. vanilla
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil
  • 3/4 cup milk (any kind)
Optional Ingredients

Directions

1. In a large bowl, mix together dry ingredients.

2. Add wet ingredients. Mix well.

3. Sprinkle pumpkin seeds on top.

4. Spoon the batter into muffin cups. (I use silicone ones. I LOVE them!)

5. Bake at 350 degrees for about 25-30 minutes.

 

Empty Coffee CupI thought the pumpkin seeds (pepitas) really took these from very good to fabulous, but my children preferred to eat their muffins naked. Silly kiddos. These would also be delicious with some mini chocolate chips, if you wanted a sweeter treat. They were fantastic with a cup of coffee this morning! And, can I just show you my coffee cup? For Christmas this past year, I gave my daughter a gift certificate for a “girls’ day.” She and I painted pottery, had lunch together, and went and got manicures and pedicures. So fun! I painted this mug myself and it’s my favorite to drink from in the morning.  It just brightens up the day. Plus, it really DOES just beg to be filled. A little tip, though: if you’re right-handed and you plan to write yourself a cute note inside your coffee cup, make sure you’re holding the cup correctly.  Otherwise, you’ll be reading your message upside down, and early morning pre-coffee is just simply not the time to be reading upside down.

 

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