Gluten-Free Orange Bread!

While I was making chicken soup, I decided I wanted a sweet bread to go with it. Time for some banana bread!! Hold the phone… banana bread? Yeah, that was my first thought too. I was going to be taking some of the soup to a friend of mine who wasn’t feeling very well, and he doesn’t like Bananas. I was determined to make a sweet bread for him to go with his soup. Luckily my handy dandy gluten-free living cook-book was able to save the day! Mostly, I didn’t have coconut or coconut milk, so I modified the recipe for what I had on hand and here’s what it turned out. (Sadly, I don’t have any pictures of the bread, so when I make this again I will post pictures then)

Orange Bread
A yummy dessert bread
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For the Bread
  1. 1/2 Cup Tapioca Starch
  2. 1/4 Cup Teff Flour
  3. 1/4 Cup Brown Rice Flour
  4. 1/2 Cup Potato Starch
  5. 1/2 Cup Sorghum Flour
  6. 1/2 tsp Baking Soda
  7. 1/2 tsp Salt
  8. 2/3 Cup Sugar
  9. 2 tsp Baking Powder
  10. 1 1/2 tsp Xanthan Gum
  11. Zest of 1 small Orange
  12. Juice of 1 small Orange
  13. 1 TBSP Vanilla
  14. 3/4 Cup Almond Milk
  15. 1/3 Cup Olive Oil
  16. 1/2 Cup Applesauce
  17. 1 tsp Baking Powder
  18. For the Glaze
  19. 1/2 Cup Powdered Sugar
  20. 2 TBSP Orange Juice (Fresh squeezed preferred)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together Starches, Flours, Sugar, 2 tsps Baking Powder, Xanthan Gum and Orange Zest.
  3. In a small bowl, mix applesauce and 1 tsp baking powder together. It will get bubbly. Set the applesauce to the side.
  4. Add Vanilla, Milk, Olive Oil and Orange Juice to the flour mixture. Mix together for a minute or two (Or 30 seconds if using an electric mixer) before adding the applesauce mix.
  5. Mix until everything is well blended.
  6. Pour batter into a greased bread pan.
  7. Bake for 55 - 60 minutes, or until top is browned and a toothpick can be inserted into the middle and come out clean.
  8. Leave the bread in the pan and poke several holes in the top with a toothpick.
  9. Make the Glaze by mixing the Powdered Sugar and the Orange Juice together.
  10. Spoon the Glaze over the top of the Bread.
  11. Let cool in the pan for 10 minutes.
  12. Remove from pan and let cool completely on a wire rack.
  13. Store in an airtight container for up to 3 days.
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It’s so good! My friend gave it the most suspisious look when I told him it came from my dairy-gluten-free cookbook, but he really enjoyed it! “I thought this would taste less… wheaty” Was all he could say about my wonderful bread! How awesome of a compliment is that?!

Till the next post!
N.

Gluten-Free Cracker Treats (Of the Graham variety)

My Nieces and Nephews love Teddy Grahams, but when I or my daughter have snacks with them, we can’t enjoy those delicious little guys without intestinal issues. So I had to find an alternative snack.

Luckily one of my wonderful sisters recently gifted me with a gluten-free recipe book (The Healthy Gluten-Free Life by Tammy Credicott) that had a graham cracker recipe, but it was for large sheets of crackers to be used in s’more making (nothing wrong with s’mores, just not what I was looking for), so I did a little tweaking to the bake time and the result was perfect! My test subjects *cough-cough* I mean my sisters and their children LOVE them! As does my little angel.

Yummy Snack-able Crackers (of the Graham Variety)

Dry Ingredients:
3/4 Cup Sorghum Flour
1/2 Cup Brown Rice Flour
1/4 Cup Amaranth Flour
1/2 Cup Potato Starch
1/2 Cup Tapioca Starch
1/3 Cup Packed Brown Sugar
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Xanthan Gum
1/2 tsp Baking Soda
1/4 tsp Salt
Wet Ingredients:
1/2 Cup Shortening
5-6 TBSP Cold Water
1/4 Cup Honey
2 tsp Pure Vanilla Extract

1. Whisk together dry ingredients.
2. Using your hands or a pastry cutter mix and crumble the shortening into the dry mix until crumbs form.
3. Add 3 Tbsp cold water, honey and vanilla. Stir with a spoon until it comes together and forms a ball. If needed, add another Tbsp or two of cold water.
4. Divide dough in half, form into discs, wrap, and refrigerate 1 hour.
5. Using one disc at a time, roll between 2 pieces of parchment paper to 1/8 inch thickness (can be 1/4 if you want thicker treats, but 1/8 inch works really well too)
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6. Remove top parchment paper, using a small cookie cutter cut dough to form small treats, place cut out treats on parchment paper on baking sheet. Repeat until all dough is used.
7. Bake at 325 degrees for 10 minutes. Store in an airtight container for up to a week.SSPX0026

For more variety try these variations: When treats are fresh out of the oven gently brush honey across the top for more flavor. Or mix 1 Tbsp cinnamon and 2 Tbsp sugar in a bowl and sprinkle across the top of the treats before baking.

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Baking tip: If you don’t want to spend the time cutting all those tiny treats out, place the rolled out dough on a parchment paper on the cookie sheet and score with a knife into tiny squares and bake for 12-14 minutes and then break them apart after baking for easy small finger snacks. (Like the right side of this photo)

Bonus tip! Make Graham Cracker cups for s’more cups! Melt Enjoy life chocolate to fill the cups with, then top with marshmallow cream!
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These treats are going to be around my house all the time! Enjoy your treats!

Brought to you by
irRAWsisitible Gluten-Free Department

12 Days until Christmas

Gluten-free Snickerdoodles for CatherineWith only 12 days until Christmas, it seemed a good time to make a cookie gift for a little friend of mine. Her name is Catherine, and she is gluten-free. Any gluten makes her tummy hurt, and she is SO good about eating nothing that makes her feel badly. So tonight, I made my very own gluten-free flour blend, and made something special for Catherine! Don’t those snickerdoodles look good enough to eat, so light and chewy?

Ben has been keeping track of how many days we have left until Christmas day – and behind the cookies is featured his countdown chart – he can hardly wait – but the greatest perk for Ben is the fact that there are two whole weeks off from school and he can sleep in as long as he chooses to!

Snickerdoodles
Delicious, crisp yet chewy.
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Ingredients
  1. 1.5 C Sugar
  2. 3/4 C Butter
  3. 1 tsp Vanilla
  4. 2 Eggs
  5. 2.5 C Gluten-Free Flour
  6. 2 tsp Baking Powder
  7. 1/4 tsp Salt
  8. 2 tbs Sugar
  9. 2 tsp Cinnamon
Instructions
  1. Cream Sugar and butter until well-mixed and creamy.
  2. Add vanilla and eggs, beating until well-combined
  3. Add flour, baking powder and salt.
  4. Roll dough into balls and dip into sugar/cinnamon mixture.
  5. Bake at 350 for 8-11 minutes.
  6. p.s. I didn't have cream of tartar and baking soda, so I substituted baking powder.
Notes
  1. My gluten-free flour mix for this batch was -
  2. 1/2 C Brown Rice Flour
  3. 1.5 C White Rice Flour
  4. 2/3 C Potato Starch
  5. 1/3 C Tapioca
  6. 1 tsp Xanthan gum
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Drive-by Breakfast – Who’s next?!

20140504_101622Pumpkin – Millet – Oat – Potato Starch Pancakes

We woke early this morning and decided we just HAD to have pancakes! I suggested pumpkin, and Naomi did the rest.  While Naomi makes her own personal version of Gluten-free baking mix, we want to let you know that the remaining part of the recipe was inspired by Gluten Free Cooking.

We made them with just the flours, we made them with chocolate chips. We made them with blueberries, apples, and walnuts and various syrups. We even tried them with a ginger syrup. Divine, light and fluffy.  We were so happy with our food we decided to go out and try to discover anyone else who might be hungry for a gluten-dairy free breakfast.

We found several people, beginning with our friend, Scheri. Her daughter has recently been diagnosed with gluten intolerance, and she was very happy to sample our newly created fare. The verdict?
“May I have some more?!”
Ahahaha, success!

Another friend, Danielle, wasn’t home – but Jeri down the street was. *Mwhahaha*
Then, we stopped by to see Alicia. There wasn’t a single recipient of today’s drive-by breakfast that didn’t enjoy, and want more.

We’re already planning our next drive-by event! What do YOU think we should do?!!

This recipe had WAY too much sugar

Warm Brown Fig SauceWe made a warm brown sugar fig recipe which you can find here. However, we didn’t like it, and after eating the fig newtons and stuffed dates the other night, the students in our class voted unanimously that it was too sweet. We agreed with them. 

Was it tasty? Yes. Was it delicious over the coconut ice cream? Yes. It was just too sweet for our palates. 

Naan – Unexpected Fun Facts

Just a little fun for us all

  • Guinness Book of RecordsThe ‘World’s Biggest Naan Bread’ was made in 2004 by Honeytop Speciality Foods. The Naan measured exactly 10ft by 4ft and celebrated the launch of Brewers Fayre’s Curry Nights in the UK. It took over five hours to make and required eight staff to carry it!
  • guinessThe restaurant called Indian Ocean broke the Naan World Record by making 640 Naan breads in just one hour. They out-numbered their target- 400, set by the Guinness Book of World Records. The Naans were distributed to charity and greatly appreciated by the Salvation Army Hostel in Manchester, UK.

The many Naan varieties

  • Plain Naan – simples form brushed with ghee or butter
  • Garlic Naan – topped with crushed garlic and butter
  • Kulcha Naan – has a filling of cooked onions, etc.
  • Keema Naan – includes a filling of minced lamb, mutton or goat meat
  • Roghani Naan – sprinkled with sesame seeds, popular in pakistan
  • Peshawari Naan & Kashmiri Naan – filled with a mix of nuts and raisins including pistachios
  • Paneer Naan – stuffed with a filling of paneer (cheese) flavoured with ground coriander and paprika
  • Amritsari Naan – stuffed with mash potatoes and spices and also known as ‘Aloo Naan’ originated from Amritsar India.

The various South Asian flatbreads

  • Chapatti
  • Bhatura
  • Dosa
  • Romali
  • Puri
  • Luchi
  • Tandoori Roti
  • Pita Bread
  • Kulcha
  • Paratha
  • Naan

Naan Bread History & Facts

 Naan breadHere are some interesting, fun facts about this bread we like to bake, and so many love to eat. There’s something enriching about knowing a little more about where a food hails from, what it’s traditions are, and how long it’s been around.

  • First recorded in 1300 AD by the Indo-Persian poet Amir Kushrau
    In 1926 Veeraswamy, Britain’s oldest Indian restaurant, served Naan on it’s menu
  • During the Mughal era in India from around 1526 Naan accompanied by Keema or Kabob was a popular breakfast dish of the Royals
  • William TookeIn 1984 Honeytop Speciality Foods became the the first company in Europe to supply authentic Naan bread on a commercial scale. They introduced the first 13 week shelf-life flatbread.
  • Naan is derived from the Persian word ‘non’ which refers to bread. It initially appeared in English Literature dating back to 1780 in a travelogue of William Tooke.
  • In Turkic languages such as uzbek, kazakh & Uyghur the flatbreads are known as nan.

NAAN FACTS

  • tandoor ovenNaan bread typically consists of dry yeast, all-purpose flour, warm water, sugar, salt ghee and yogurt.
  • Naan is traditionally cooked in a tandoor, or clay oven.

Oat & Brown Rice Waffles

We’ve show you pancakes before, so thought we’d branch out just a little bit by showcasing a delicious waffle. Have a great day.

Oat & Brown Rice Waffles
Yields 6
Crisp and firm waffles
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Ingredients
  1. 1/4 C Bob's Mill Gluten-Free all-purpose flour
  2. 1/2 C Bob's Mill Brown Rice flour
  3. 1 1/4 C Arrowhead Mills organic oat flour
  4. 2 Tbsp baking powder
  5. 1/2 tsp baking soda
  6. 1/2 tsp salt
  7. 1/2 tsp cinnamon
  8. 1 Tbsp raw organic sugar
  9. 1 Tbsp oil
  10. 3/4 C milk (or milk substitute)
  11. 2 eggs
  12. 1 tsp vanilla
  13. honey
Instructions
  1. Combine all flours, baking powder, baking soda, salt, cinnamon and sugar in a bowl until well mixed.
  2. Make a well in center of dry mix; put in oil, milk, eggs and vanilla, mixing until a batter is formed.
  3. Pour into waffle iron via a heaping 1/4 C measurer.
  4. Cook for 3 to 5 minutes until cooked through.
  5. Top with honey (or your favorite topping) and enjoy!
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Gluten-Free cookies, baked and not

I don’t know about you, but we’ve occasionally bought gluten-free items from the store that taste like (dare we Say this?) card board. We believe it should taste GREAT if we’re going to take the time to eat it. We have also experimented with some of the recipes we’ve found online – and wondered how they could possibly be sponsored as a recipe with an edible end product.

Peanut Butter-Oatmeal-Honey CookiesNaomi spent quite a bit of time in the kitchen experimenting with ingredients until she created her own recipe for peanut butter-oatmeal-honey cookies.  The dough was of a sticky consistency, but we’ve got some tips on what to do about that as you place the dough on the cookie sheet.

Our gluten-free classes have focused on baked breads and cookies, simply because we’ve wanted healthy, quick & delicious snacks. We’ve kept them in a sealed container for more than a week. We’ve used them as a snack for the baby, as well as crumbled in yogurt, or a handy snack while hiking.

We hope you enjoy the recipe!

Peanut Butter Oatmeal Honey Cookies
Delightful crunchy cookie - adapts well to many uses.
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Ingredients
  1. 1 1/4 C oats
  2. 1/2 C peanut butter
  3. 1/2 C packed brown sugar
  4. 1 egg
  5. 3 Tbsp honey
  6. 1/2 tsp baking soda
Instructions
  1. Cream the peanut butter and brown sugar.
  2. Add the egg and honey, mix well.
  3. Add the oats and baking soda.
  4. Mix very well.
  5. Place parchment paper on a baking sheet, then drop rounded teaspoons of dough on parchment paper.
  6. Bake at 350 degrees for 7-8 minutes.
  7. Allow cookies to cool for a few minutes on the baking sheet.
  8. Store in an airtight container.
Notes
  1. Tip: for added sweet treat, drizzle Enjoy Life chocolate on the cookies.
  2. Option: bake in shaped pan (like the flower shown) and fill center with filling of choice.
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Teff Flour Facts

Naomi has thoroughly enjoyed cooking, tasting, and experimenting with Teff. Naomi & Teff are now good friends. As such, we thought we’d share some of the Facts we’ve learned about this remarkable grain.
Teff-grain

  • Teff is the only fully-domesticated member of the genus Eragrostis (lovegrass).
  • Teff cooks quickly
  • Teff is incredibly durable and thrives in both water logged soils and during droughts.
  • Teff is relatively free of plant diseases compared to other cereal crops.
  • Teff can grow where many other crops won’t thrive.
  • While growing teff it can appear purple, gray, red or yellowish brown.
  • Seeds range from reddish brown to yellowish brown to ivory
  • 20-40% of the carbohydrates in teff are resistant starches
  • Teffs bran and germ make up a large percentage of the grain and it’s too small to process so teff is always eaten in its whole form.
  • Teff-InjeraIn ethiopia teff is usually ground into flour and fermented to  make a spongy sourdough bread known as injera.
  • In Ethiopian restaurants, injera is used as an edible serving plate
  • Ethiopians also use teff to make porridge and alcoholic beverages.
  • White or ivory teff has the mildest flavor while darker varieties have an earthier taste.

HEALTH BENEFITS OF TEFF

  • 1 cup of cooked teff offers 123 mg of calcium! That’s the same as a ½ cup cooked spinach.
  • Excellent source of vitamin C, which is not commonly found in grains
  • High in resistant starch (a newly discovered type of dietary fiber that benefits blood-sugar management, weight control and colon health!)