Gluten Free Denver Biscuits

 This original recipe is an old family favorite that has taken me years to develop a gluten free mix that would work. With just a few simple substitutions this has turned out very well. I was almost in tears when I was kneading the dough. Yes, you heard me correctly, a dough that actually feels like wheat dough when kneading it!  As you can see in the picture it rises and bakes beautifully! Don't be put off by the amount of steps it takes to put this together. It is well worth the time.

It is best to read completely through the recipe first.

 Preheat oven to 350 degrees

1.

1 small potato, peeled and diced. Cook and mash as you would for mashed potatoes. Or use 3/4 cup left over mashed potatoes. 

2.

1 Tbs + 2 tsp yeast (2 packages)

1 tsp honey

1/2 cup water - heated to 110 degrees

Add honey to warm water and stir. Mix in dry yeast. Let proof for 5 minutes

3. Complete this step while yeast is proofing.

2 cups milk - heated just to the boiling point (for dairy free use almond or coconut milk)

1/2 cup butter (for dairy free use Earth Balance soy free, dairy free, gluten free, non GMO margarine)

1/2 cup fructose, xylitol, or honey

3/4 cup mashed potato 

3 1/2 cups gluten free flour blend

 Gluten free flour blend - Mix together 2 cups brown rice flour, 2 cups white rice flour, 1 cup tapioca starch, 1 cup potato starch, 2 Tablespoons xanthan gum. Yield 6 cups

Add butter and your choice of sweetener to hot milk. Stir until butter is melted. Pour into mixing bowl (use the flat blade not the dough hook). Turn the mixer on low and add the mashed potatoes. Then add 1 1/2 cups flour blend. Mixing in 1/2 cup at a time. (If you don't have a mixer, place the ingredients in a large bowl and mix by hand)

4. With mixer on low add in order:

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

2 cups gluten free flour blend (If using honey as a sweetener increase to 2 1/2 cups)

Turn mixer to medium and let mix for 3 minutes. Mixture should be fairly sticky. 

5. This step you are wanting to knead the flour into the dough.

Spread 1/2 cup flour blend onto a dry surface. I like to use a plastic cutting board. It is important to make sure the board you are using has not been used with any wheat to avoid a cross contamination. Next,  scrape dough out of mixer onto flour. Begin folding the dough from the outside toward the center. Turn the dough 1/4 turn and repeat. If the dough is too sticky turn it over a couple times to incorporate more flour. It is important to note that the dough will still be a little sticky. (If you look at the picture below you can see a shine to the dough)  Knead dough 10 to 15 times, then let rest while you prepare the pan.

 6.  

Grease a 9 x 13 pan or a 12 inch round cake pan. Depending on the size you cut the rolls you may need more than 1 pan. I used a 6 ounce drinking cup to cut the dough and a 12 inch round cake pan.

7. 

With your hands, beginning in the center of the bread dough, push the dough down and out towards the sides.(You can also use a rolling pin. Again, make sure the rolling pin has not been used on anything that has had gluten in it). You want to spread out the dough until it is approximately 1 inch thick. 

8. Cut rolls out with gluten free floured cookie cutter, or cup. I used the same flour that was on the cutting board. Place in prepared pan with the sides gently touching. 

9.

 Place a dry kitchen towel over the pan. Place the pan on top of the stove (or in a warm place) and let raise for 20 minutes or until close to the top of the pan. Do not let raise to high or they will fall during baking.

10. 

Remove towel and place rolls in preheated oven and bake for 20 - 25 minutes. When done remove from oven and let cool in the pan for 5 minutes. Remove rolls and let continue cooling on a cooling rack. Makes approximately 20 rolls depending on the size.

Gluten Free - Low Glycemic Apple Flax Muffins

Ingredients:
• 1 ½ cups organic flaxmeal (Increase to 1 3/4 cups if using honey)
• 1 Tb baking powder
• 1 ½ Tb cinnamon
• ½ teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/8 teaspoon sea salt
• 2/3 cup coconut sugar or 1/2 cup raw honey
• 4 large eggs, beaten
• ¼ cup unsweetened applesauce
• 2 Tbs coconut oil or extra virgin olive oil
• ¼ cup water (omit if using honey)
• 1 Tablespoon vanilla
• 1 medium apple, chopped fine or shredded

Directions:

Preheat oven to 350 F. Grease a muffin tin.

Place eggs in a bowl and beat with a fork. Add applesauce, vanilla, and water. If using honey add now and mix well.

Mix dry ingredients together in a separate bowl. Gently pour into wet ingredients. Mix only to moisten dry ingredients.

Let batter sit for a couple minutes. Pour into greased muffin pan and bake for 15 - 20 minutes or until toothpick comes out clean. Remove muffins from pan and let cool on cooling rack. 

Yield 12 muffins 

Glycemic Load per muffin: 5

Gluten Free Zucchini Bread

 Recipe adapted from Lesley's recipe at:

 http://www.facebook.com/pages/NutritionOregon/199014873442400?ref=ts&fref=ts

3/4 cup    Coconut Palm Sugar, Xylitol, or Fructose
2/3 cup    Oil - I used half Organic Coconut Oil & half Olive Oil
1 Tb        Gluten Free Vanilla -McCormick is gluten free
2              Eggs
1 1/2 cup Gluten Free Flour Mix - see recipe below
1 tsp         Baking Powder
1/2 tsp      Baking Soda
1/2 tsp      Xanthan Gum
2    tsp      Cinnamon - McCormick single spices are gluten free
3/4 tsp       Nutmeg
1/4 tsp       Ginger
1/8 tsp       Cloves
2   cups      Zucchini - grated and patted dry using paper towels to remove the extra moisture
3/4 scoop  Now Sports Whey Protein Powder or Usana French Vanilla Nutrimeal (optional)

Gluten Free Mix: 
Mix together: 1 cup Millet Flour, 1/2 cup Sweet White Sorghum Flour, 1/2 Cup Brown Rice Flour, 1/2 cup Flaxmeal, 1/2 cup Tapioca Starch, & 1 Tb Xanthan Gum
 I like to put it in a glass jar, place the lid on and shake it until it is mixed thoroughly. Mix makes 3 cups.

Directions:
Preheat oven 350 degrees
In a large bowl mix together eggs, oil, sugar, and vanilla until creamy. Add dry ingredients except zucchini and mix only until moist. Add zucchini and mix gently to incorporate.  Pour into a greased bread pan and bake for 45 to 50 minutes.

Gluten Free Whole Grain Cornbread Muffins

 I adapted this recipe from www.thebakingbeauties.com

 
1/4 cup Earth Balance Soy Free Margarine or Organic Coconut Oil
1/4 cup Olive Oil 
2 Eggs-*for egg substitute see note below
1/3 cup Raw Coconut Crystals, Fructose, or Xylitol - to substitute honey see below
1 cup Almond Milk, or milk of your choice
1 Tbs  Pure Lemon Juice
1 tsp Vanilla - I use McCormick
1 cup Cornmeal (I like to use Arrowhead Mill's Organic Blue Cornmeal)
1/2 cup Millet Flour
1/4 cup Sorghum Flour
1/4 cup flaxmeal
2 Tbs  Brown Rice Flour or Coconut Flour (optional)
1 tsp  Xanthan Gum
1/4 tsp  Sea Salt
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda

Preheat oven to 350. Spray muffin tin with oil.
Place lemon juice in a cup or bowl. Add milk, stir and let sit for 5 minutes to curdle.
Using a microwave, melt margarine or coconut oil in a large glass bowl. Remove and stir in olive oil, vanilla, sugar, then eggs. Pour in milk and stir. The next step is very important so you don't over mix the muffins. Add in the dry ingredients and only mix just until moistened. Mix should resemble very thick pancake like batter. Spoon into prepared muffin tin.
Bake for 20 minutes. Makes 12 muffins.

*Note: Egg Substitute - Use one of the following:
1/4 cup applesauce + an extra 1 1/2 tsp baking powder
1 1/2 Tb Flaxmeal stirred into 1/4 cup water- heat until boiling, cool, then add to recipe
1 1/2 Tb Gelatin stirred into 1/4 cup warm water (let sit to thicken then add to recipe)

Honey:
Since honey is a liquid you need to reduce the amount of liquid in the recipe to compensate.
Simply reduce the almond milk by 1/3 of a cup (you would use 2/3 cup almond milk) and add 1/3 cup honey to the recipe. 

Wonderful Gluten-Free Sandwich Bread

  

 I came across this recipe at www.thebakingbeauties.com  Thank you Jeanine for posting such a wonderful bread recipe!

This bread's name says it all. Finally, a bread that has the texture and tastes like the wheat bread I remember before my diagnosis. This bread does not crumble or fall apart when you cut it, and it stays fresh for days!! I have successfully substituted other sugars and gluten free flours and still had it come out tasting fabulous!! The picture on the far left is a gluten free chicken sandwich. I substituted Bob Red Mill's garbanzo fava flour and sorghum flour for the brown rice flour and potato starch flour. As you can see from the picture the bread turned out very nice.

Ingredients:

• 1 cup warm water 110 degrees
• 2 1/2 tsp instant yeast 
• 2 Tbsp raw honey
• 1 1/4 cup brown rice flour
• 1/2 cup ground flax or ground almonds
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1/4 cup skim milk powder (for dairy free use sweet rice flour)
• 2 1/2 tsp xanthan gum (for corn free use 1 Tb guar gum)
• 1 tsp salt  
• 2 tsp gluten free vinegar 
• 2 Tbsp olive oil 
• 2 eggs plus 2 egg whites

Make sure all ingredients are at room temperature. I place the eggs (unshelled) in a bowl of warm water while I am preparing the yeast.

Directions:

Preheat oven to 350 degrees

1. Combine warm water, yeast & sugar in a bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
   
2. In a large bowl, combine dry ingredients. Mix well and set aside.
   
3. Using heavy-duty mixer with paddle attachment(If you do not have a heavy duty mixer use a hand mixer or use a wooden spoon and a large bowl), beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add water/yeast mixture and mix until combined.
4. With mixer on lowest speed, slowly add dry ingredients and mix until combined. (The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer  to medium speed, set timer and leave alone to beat for 3 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl.
   
   
   
    
5. Spoon into prepared bread pan or mini-loaf pans. Cover with kitchen towel and let rise in a warm place only until dough reaches the top of the pan. After putting the dough in the prepared bread pan I like to place the pan in a crock pot to raise (see picture below). I turn the crock pot on low (200 degrees) and let warm up for about 10 minutes. Turn off the crock pot and place bread pan inside. Then I place a spoon under one edge of the lid just to vent a little. The dough rises in about 10 minutes. When it reaches just slightly over the top of the pan (like the picture below) I remove the bread and put it in a preheated oven.
   
   
    

   If you want to make hamburger buns or rolls like the picture above use 3 or 4 inch round metal cookie cutter. Grease cookie sheet and inside of each cookie cutter. Place cookie cutters on greased cookie sheet. Spoon dough into each. Cover with a light kitchen towel. Let rise in a warm, draft-free place for 20 minutes, or until dough has risen just to the top of the cookie cutter.
6. For medium size loaf bake for 35 to 45 minutes or until loaf sounds hollow when tapped. Bake 15-20 minutes for  rolls.
   
7. Remove from oven and let cool for 5 or 10 minutes.
8. Remove from pan or cookie sheet and finish cooling on a wire rack. Place in a sealed container and cut as needed. The bread will freeze very well for up to 6 weeks.

Gluten Free Brown & Serve Rolls

I made these for Easter.They were soooo good and very easy to make!! A big Thank You to Jeanine at thebakingbeauties.com for posting the most fabulous gluten free sandwich bread recipe I have ever had!! The bread is easy to make and has the taste and texture of the bread I remember eating as a child.

Ingredients: 

1 cup warm water 110 degree

2 Tb raw honey

1 1/4 cup brown rice flour

1/2 cup ground flax or ground almonds

1/2 cup potato starch (Not potato flour)
1/4 cup tapioca flour/starch  
1/4 cup skim milk powder*
2 1/2 tsp xanthan gum*
1 tsp salt
2 tsp gluten free vinegar
2 Tbsp extra virgin olive oil
2 eggs plus 2 egg whites

*Dariy free substitute sweet rice flour for the skim milk powder. 
*Corn free substitute 1 Tb guar gum for the xanthan gum

Make sure all ingredients are at room temperature. I place the eggs (unshelled) in a bowl of warm water while I am preparing the yeast.

Directions:

Preheat oven to 350 degrees

1. Combine warm water, yeast and sugar in a bowl. Stir and let sit 5 minutes. This allows the yeast to proof and shortens rising time. 
2. In a large bowl, combine dry ingredients. Mix well and set aside. 
3. Using heavy-duty mixer with paddle attachment, beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add water/yeast mixture and mix until combined.  
4. With mixer on lowest speed, slowly add dry ingredients and mix until combined. (The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer to medium speed, set timer and leave alone to beat for 4 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl. 
   
   
   
   
     
   
   
5.  Fill greased muffin tins 2/3 full with dough. Let rise about 20 minutes or until the dough reaches just over the top of the pan. 
6. Bake in preheated oven until they just start to brown - about 15 - 17 minutes. Remove from oven and let sit in pan for 5 to 10 minutes. Take out of  pan and let cool on a wire rack. 
7. When cool, place in freezer bag or container and freeze or refrigerate until ready to eat. (You do not have to refrigerate  if you plan to eat them within 2 days. I did not freeze mine - I placed them in a bag and stored them on my counter overnight. Then baked them the next day)
8. If frozen, take out of freezer 1/2 hour before serving and place on plate or cookie sheet. Then proceed to #10 to bake.
9. If unfrozen, place on cookie sheet and bake in preheated 425 degree oven for 7 to 10 minutes or until brown. 
10. If rolls are thawed follow baking directions same as unfrozen rolls  above #9. If still frozen, place on cookie sheet and bake in preheated 425 degree oven for 10 - 12 minutes. Watch carefully after 10 minutes so they don't burn. Enjoy!  Makes 18 rolls

Gluten Free Almond Cinnamon Zucchini Muffins

Modified from Elana's Pantry www.elanaspantry.com

These are very soft and moist - almost like a cupcake.

1 cup Almond Flour - I purchase raw almonds and grind them into a fine powder using my magic bullet. You can also use a blender or food processor.
1/2 cup  ground Walnuts  - you can also use ground almonds
1 1/2 cups Zucchini, shredded (optional)
1 TB Baking Powder
1/8  tsp Sea Salt
¼ cup Extra Virgin Olive Oil
¼ cup Raw Honey - I like to use 2 Tb honey and 2 Tb Coconut sugar. 
3 eggs, free range - for egg free substitute 1/2 cup Applesauce + 1 Tbs. Baking Powder
1 Tbsp Vanilla Extract - McCormick's

1 Tb Cinnamon - McCormick's

1/4 tsp Cloves - McCormick's

Cinnamon Topping: (I skipped the topping since I added cinnamon to the muffin mix)
2 Tbsp. Coconut Palm Sugar or honey
1 Tbsp Cinnamon
To make cinnamon topping, combine sugar and cinnamon in a small bowl and set aside.

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl combine the dry ingredients
3. In a separate bowl blend together oil, honey, eggs, and vanilla
4. Pour oil mixture over flour mix and stir just until moist
5. Fold in shredded zucchini.   
6. Line  muffin cups or spray muffin tin with oil and fill 3/4 full
7. Sprinkle cinnamon topping on top of each muffin
8. Bake 10 -12 minutes or until toothpick inserted comes out clean
9. Cool muffins then frost with Cream Cheese Frosting. (As you can see from the picture I did not frost these)

Cream Cheese Frosting: (optional)

4 ounces Fat Free Cream Cheese, softened
1/4 cup Powdered Xylitol, Fructose, or 3 Tablespoons Honey - I put the xylitol or fructose in a blender and blend until it is the texture of powdered sugar
3 Tbsp Heavy Whipping Cream, Greek Yogurt, or Coconut Cream
1 1/2 tsp Vanilla

1. Mix cream cheese, vanilla, and sugar of your choosing together until well blended
2. Whip in heavy cream until frosting is thick
3. Spread over muffins
4. Enjoy

Makes 12 muffins