Delicious Gluten Free, Egg Free, Dairy Free Bread
Print recipe
| Serves: | 16 |
| Prep time: | None |
| Cook time: | None |
| Total time: | None |
| Allergy: | Egg, Milk, Soy, Tree Nuts, Wheat |
| Dietary: | Gluten Free, Vegan |
| Region: | Worldwide |
| Website: | Aprovechar |
Ingredients
- 1 1/2 cup millet flour
- 1/2 cup teff flour
- 1 cup sorghum flour
- 1 cup cornstarch
- 1 cup potato starch
- 1 cup tapioca flour
- 4 teaspoons xanthan gum
- 1/2 tablespoon salt
- 1/2 cup sugar
- 2 tablespoons active dry yeast (do not use rapid rise yeast)
- 4 tablespoons olive oil
- 3 1/4 cups warm water (not too hot)
Note
Gluten free, dairy free, soy free, egg free and nut free.
This recipe is for 2 loaves but you can easily halve this recipe.
Directions
| Step 1 | |
| In a mixer, mix the dry ingredients. Note: If you are using a mixer that doesn’t have a great engine, you may want to mix it by hand at the end to ensure it’s all mixed. Since there’s no gluten to get tough from overmixing, you can mix until you’re confident. | |
| Step 2 | |
| Add the olive oil and warm water into the mixer,using paddle attachment, NOT regular beaters and NOT bread hook. Mix for two minutes. The bread dough will be more like cake batter than traditional bread dough. | |
| Step 3 | |
| There are 2 rising methods. My favorite is the "best rising method": While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils. Leave the water in the microwave. Pour the bread dough into two nonstick or well-greased pans. Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes. | |
| Step 4 | |
| OR....try the "standard rising method": Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.) | |
| Step 5 | |
| Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.) | |
| Step 6 | |
| As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it. Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. After that, it will be best used for bread pudding, French toast, croutons, etc. | |
Mediterranean Rice Stuffed Tomatoes
| Serves: | 3 |
| Prep time: | None |
| Cook time: | None |
| Total time: | None |
| Allergy: | Wheat |
| Dietary: | Gluten Free, Vegan, Vegetarian |
| Meal type: | Appetizer, Side Dish |
| Region: | Worldwide |
| Website: | Enjoy LIfe Foods |
Ingredients
- 1 1/2 cup cooked brown rice
- 3/4 cups enjoy life beach bash seed & fruit mix
- 1 tablespoon extra virgin olive oil
- 1 teaspoon finely minced lemon zest (use fresh)
- 1/2 small juice from lemon
- 1 teaspoon sea salt
- 1 tablespoon fresh parsley (chopped)
- pinch cumin
- pinch cayenne pepper
- fresh black pepper (to taste)
- 3 large tomatoes (heirlooms work very well)
Note
Gluten free, dairy free, soy free, and nut free
Directions
| Step 1 | |
| Combine all of the above except the tomatoes in a bowl and toss until combined. Add additional salt to taste, if needed. | |
| Step 2 | |
| Slice off the very top of each of the tomatoes, leaving enough to make a lid for the stuffed tomato. Hollow out 3 tomatoes, leaving a wall about 1/8” – 1/4” thick. From the removed sections, remove as much of the seeds as possible and finely chop up about half of it, and add it back into the salad. Discard the seeds, the remaining tomato, and the juice, unless more tomato is desired in the salad. Stuff the hollowed out tomatoes with the rice salad and top with the tomato “lid.” Drizzle with olive oil and sprinkle with sea salt and black pepper before serving. | |
| Step 3 | |
| May be made several hours in advance. | |
Chocolate Coconut Macaroons
| Prep time: | None |
| Cook time: | None |
| Total time: | None |
| Allergy: | Milk, Soy, Wheat |
| Dietary: | Gluten Free, Vegan, Vegetarian |
| Meal type: | Dessert |
| Region: | Worldwide |
| Website: | What Feeds Us |
Ingredients
- 3 cups shredded coconut (large flake, raw and unsweetened)
- 1/2 cup almond flour
- 1 cup raw cocoa powder (equal exchange baking cocoa is amazing)
- 3/4 cups agave nectar
- 1/4 cup pure maple syrup (room temperature)
- 1/2 cup coconut oil (warmed to be a liquid)
- 1/2 tablespoon real vanilla extract
- 1/2 real vanilla bean seeds
- 1/2 teaspoon sea salt
Note
Gluten free, dairy free, soy free, egg free and nut free.
Directions
| Step 1 | |
| Combine all dry ingredients with the exception of the salt (coconut, almond flower and cocoa powder) in a large bowl and mix throughly. | |
| Step 2 | |
| Zap the coconut oil in the microwave until a liquid. Mix the wet ingredients (agave, maple syrup, coconut oil, vanilla extract) and salt then add the seeds from ½ a vanilla bean and stir until incorporated and the salt has dissolved. | |
| Step 3 | |
| Pour the wet ingredients into the dry and mix completely. | |
| Step 4 | |
| Let sit at room temperature for 5 minutes or so to let the oil and other liquids soak into the coconut, cocoa and almond flower. | |
| Step 5 | |
| Using a small scoop (1½ Tbs.), scoop out on to a flexible cutting board or cookie sheet and place in the refrigerator to set up. This usually takes 10 – 20 minutes. Then transfer to a storage container. | |
| Step 6 | |
| Keep refrigerated; while coconut oil is a solid at most room temperatures, it will melt at about 85° F. These can be served cold, I usually set them out a little before serving them to let them warm up to below room temp (still slightly cool) which helps the flavor. | |
PF Chang’s Style Orange Peel Chicken
| Serves: | 4-6 |
| Prep time: | None |
| Cook time: | None |
| Total time: | None |
| Allergy: | Egg, Milk, Soy, Tree Nuts, Wheat |
| Dietary: | Gluten Free |
| Meal type: | Main Dish |
| Misc: | Serve Hot |
| Region: | Worldwide |
| Website: | Aprovechar |
Ingredients
- 2 tablespoons vegetable oil
- 4 tablespoons minced garlic
- 8 medium green onions, thinly sliced
- 2 cups tomato sauce
- 1/2 cup water
- 1/2 cup granulated sugar
- 2-4 tablespoons sriracha thai sauce (important to use this brand of sauce, with the rooster on the bottle .... don't leave it out!)
- 2 tablespoons fish sauce (you can sub in tamari to make it vegan if you want; fish sauce, if you’ve never used it, will not make your food fishy-tasting, and it’s great in asian dishes of all kinds)
- 2 teaspoons molasses
- 2 teaspoons aged balsamic vinegar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 4 medium boneless, skinless, free-range chicken breasts or 6 boneless, skinless thighs, chopped into 1? pieces
- 1/4 cup cornstarch
- 1/4 cup sweet rice flour
- peel from one orange, julienned into 1/8? wide/1/2? long strips (okay to leave the white pith on it; i love the orange peel and might use two oranges next time!)
Note
Gluten free,soy free, dairy free, egg free and nut free.
Directions
| Step 1 | |
| For sauce: Heat oil on medium. Add garlic and green onions. Cook one minute; then add tomato sauce and water. Add the rest of the sauce ingredients, and bring to a boil. Simmer 5-6 minutes, or until sauce thickens. Turn off stove. | |
| Step 2 | |
| For chicken: Heat oil on medium-high heat in a frying pan (preferably non-stick). While oil is heating, dredge chicken pieces in a mixture of the cornstarch and flour. Put the chicken pieces in the pan, making sure they all have a bit of space around them. (You may need to do two batches.) Fry the chicken pieces about 2 minutes; then flip the pieces, and fry two more minutes. Put the chicken on a plate covered with paper towels or paper to drain the grease. Cook the next batch, if there is one. | |
| Step 3 | |
| Dispose of the oil in the pan. Scrape out any large bits of breading in the pan. Put the pan back on the stove. Put the chicken and julienned orange peel back in the hot pan. Stir gently for 30 seconds. Add sauce to the pan. Stir together until heated through. | |
| Step 4 | |
| Serve over brown rice, with additional Sriracha for those who like foods spicy. My favorite side dishes to combine with this are steamed garlic snap peas and sauteed carrots. | |
Savory Sausage & Pear Stuffing
Source: Living Without Magazine
SERVES 15
Italian sausage, fresh herbs and pears form a winning flavor combination in this gluten-free dressing, a must for Thanksgiving. It’s also great with roast pork, chicken or wild game. If baked outside the turkey, it’s best when made the day before.
Ingredients:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 cup celery, diced
- 1 pound gluten-free sausage (mild Italian, chicken apple or turkey), casing removed
- 1 tablespoon fresh sage, finely chopped, or 2 teaspoons dried sage
- 2 teaspoons fresh thyme, finely chopped
- 1 tablespoon fresh basil, chopped
- ¼ cup Italian flat-leaf parsley, chopped
- 2 teaspoons salt, more to taste
- ½ teaspoon pepper, more to taste
- 6-7 cups cubed gluten-free bread
- 1 cup gluten-free low-sodium chicken broth, pear juice or combination
- 2 Bosc pears, cored and chopped
- 1 egg, optional
Directions:
- Over medium heat in a large saucepan or stockpot, sauté olive oil and onions until translucent, about 5 minutes. Add celery and cook for another 5 minutes.
- Add sausage, breaking it up into small, bite-size pieces, and cook until it browns. Add sage, thyme, basil, parsley, salt and pepper.
- Add bread cubes to the pan. Then add chicken broth, pear juice or combination. Cook uncovered over low heat, stirring often until flavors combine, about 5 minutes.
- Add chopped pears to the pan, stirring to combine with bread mixture. Remove from stove and let cool.
- Transfer stuffing to a large baking dish, cover and place in the refrigerator for at least 2 hours.
- About 2 hours before serving, remove stuffing from refrigerator and stir in egg, if desired, until well combined.
- Cover stuffing and bake in 325°F preheated oven for 2 hours (alongside the turkey if there’s room). Baste stuffing periodically with turkey drippings. Remove cover for the last hour and let brown.
Pear Ginger Cranberry Relish
Source: Living Without Magazine
Cranberries, pears and warm spices make this dish memorable. It can be made three days in advance.
Ingredients:
- 1 (10 ounce) package fresh or frozen cranberries
- ? cup packed brown sugar or honey
- ? cup lemon juice or lime juice
- 1 2/3 cups water
- 1 tablespoon lemon or lime peel, finely grated
- 2 pears, cored and cubed
- 1 teaspoon finely grated fresh ginger or ¼ teaspoon ginger powder
- 2 cinnamon sticks
- ¼ teaspoon allspice
- ¼ teaspoon salt
Directions:
- Mix all ingredients together in a medium-size saucepan.
- Heat pan uncovered over medium-low heat. Simmer for 20 to 30 minutes until mixture thickens.
- Refrigerate at least 1 hour before serving to heighten flavors.
Gluten Free Pumpkin Muffins
Source: Glugle Gluten Free
Dry Ingredients:
- 2 cups Almond Flour (Honeyville)
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 2 tbsps Pumpkin Pie Spice
Wet Ingredients:
- 1 cup Pumpkin Puree
- 3 Eggs
- ¼ cup Grapeseed Oil
- ½ cup Agave Nectar
- 1 cup Chopped Nuts (optional)
Directions:
- Preheat oven to 350° F.
- Mix dry ingredients together in a medium bowl. Get out all of the lumps.
- Mix wet ingredients together in large bowl.
- Add the dry ingredients to the wet ingredient bowl.
- Put muffin papers in muffin tin. Divide the batter into the 12 muffin papers. (Makes 12 muffins.)
- Bake for 22 – 24 minutes. Check with toothpick for doneness.
Gluten-Free/Dairy-Free No Bake Cookies
Ingredients:
- 4 tbsp Earth Balance Buttery Spread
- 1/2 cup Hazelnut Milk (You could use any nut milk.)
- 1/2 cup Agave Nectar
- 1/2 oz. Unsweetened Chocolate Bar (I used Scharffen Berger. Regular dark chocolate bar should work fine.)
- 1 tsp Vanilla Extract
- 1/2 tsp Vanilla Stevia
- 4 tbsp Peanut Butter (You can use Sunbutter.)
- 3 cups Gluten-Free Oats
Directions:
- Place parchment paper on a cookie sheet.
- Place Oats in a large bowl.
- In a pan, melt Earth Balance, Hazelnut Milk, Agave Nectar, Chocolate, Vanilla Extract and Vanilla Stevia together. Boil for one minute.
- Add the mixture to the oats and stir until it’s all mixed together.
- Form balls/globs ( I remember them being in globs.) about one inch in diameter and place onto the parchment covered cookie sheet.
- Place in the fridge to set for a couple of hours, if you can wait that long.
- Should make about 20 or so cookies. Depends on how big you make them. You don’t have to spread them out on the cookie sheet, so you should be able to fit them all on one.
Gluten Free Pumpkin Honey Spice Cookies
Source: Adventures Of A Gluten Free Mom
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
- 2 cups Gluten-Free Flour Blend* (I used Better Batter)
- 1 Tbs. Pumpkin Pie Spice
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Guar Gum (omit if using a gluten-free all-purpose flour blend that contains either xanthan or guar gum)
- 1/2 tsp. Salt
- 3/4 cup Honey
- 1/2 cup Butter, softened (or your favorite dairy-free alternative)
- 1 cup Pumpkin Purée
- 1 large Egg (for egg-free: try 1/4 cup applesauce + 1/2 tsp. baking powder)
- 1 cup chopped Pecans
- 2/3 cup Dried Cranberries
Directions:
- Heat oven to 350°F.
- Grease or line with parchment paper 3 cookie sheets.
- In a bowl, whisk together dry ingredients.
- On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added). On low speed, mix in dry ingredients until blended; mix in pecans and cranberries.
- Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them.
- Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.
Makes about 3 dozen cookies
*Use a store-bought blend or make your own blend by combining equal parts white rice flour, tapioca starch, and potato starch or cornstarch.
Nutrition Information Per Serving (1 cookie): 109 calories; 5 g fat; 13 mg cholesterol; 84 mg sodium; 16 g carbohydrate; 1 g fiber; 1 g protein
Heidi’s Variations:
- Pumpkin Honey Spice Cookies with Dairy-Free Cream Cheese Frosting: omit pecans and dried cranberries, top with dairy-free cream cheese frosting.
- Pumpkin Honey Spice Cookies with Chocolate Chips: omit pecans and dried cranberries, add 1 2/3 cups chocolate chips (or do half chocolate chips and half pecans).