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gfcf_bread

Here’s an added bonus this week – a cookbook review! I read a press review about Celeste Clevenger’s new cookbook (Celeste’s Best Gluten-Free, Allergen-Free Recipes: Over 250 Recipes Free of Gluten, Wheat, Dairy, Casein, Soy, Corn, Nuts and Yeast) and reached out to her to inquire about reviewing it. She was incredibly generous in sending not only the cookbook but also many different flours and some konjac powder for me to try out the recipes. Celeste has a daughter and nephews with multiple food sensitivities and decided to create recipes to feed her family. She has a website that you may also wish to visit.

The cookbook is excellent, especially for those of us with additional allergies above and beyond gluten and casein. One downside is that there aren’t many photos and I would really like to see what some of these recipes look like finished.  Another possible issue is that she does incorporate some unusual ingredients, like konjac powder, that may prove difficult for the average cook to find. I’ve been checking locally for konjac powder and cannot find it; but, I found out that you can order it online. Celeste’s Cookbook also contains a section on substitutions and tips for cooking and baking.

The problem was that with over 250 recipes in this cookbook – what should I choose to make first? I decided to try a bread recipe as she has several and they don’t have yeast in them, which is not allowed in my son’s diet. The bread recipe I started with (pictured above) is simply called, “Gluten Free, Yeast Free Bread.” The bread was easy to make and was surprisingly like regular bread, complete with a crunchy crust. I couldn’t believe how it rose so nicely despite being yeast-free! My husband devoured this loaf very quickly and keeps asking when I’m going to make it again. I strongly encourage you to get a copy of this great new cookbook and try the bread recipes yourself!

 

 

french_toast_for_monkeys

I have a monkey living with me, his name is Nicholas; he looks like a boy, but since he eats so many bananas I often call him “my monkey.” Well, that and his interest in climbing trees, play structures…you get the idea! My monkey keeps asking for new breakfast ideas from me. So, I decided to try transforming banana bread into french toast. The banana bread recipe is from a wonderful blog called Comfy Belly and then I modified a french toast recipe from the Better Homes and Gardens New Cook Book, 15th Edition (Better Homes & Gardens Plaid).  The experiment was a delicious success, I’m happy to report!

French Toast for Monkeys (Nicholas Rating = 100 Thumbs Up!)

Ingredients –

4 eggs, beaten

1 cup coconut milk (from carton)

2 Tbsp white sugar

2 tsp vanilla

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

8 slices of  banana bread (see link below)

 2 – 4 Tbsp coconut oil for cooking the french toast

1. Make the Banana Bread Recipe (courtesy of Comfy Belly). Let it cool completely, or make it the night before. Slice it into thick slices.

2. In a shallow mixing bowl, beat together the eggs, coconut milk, sugar, vanilla, cinnamon, and nutmeg.

3. Dip banana bread slices into the mixture and let it soak in for about 10 seconds per side.

4. In a skillet or griddle, melt coconut oil over medium heat. Add 2-3 pieces of banana bread at a time and cook for 2-3 minutes per side, or until golden brown. Repeat with remaining slices, adding more coconut oil to skillet if needed.

5. Serve warm with maple syrup or honey!

gluten free cinnamon buns

Before I went gluten-free, I used to enjoy the Morning Buns at Starbuck’s Coffee. Not only were they a wonderful compliment to a cup of coffee, but Nicholas enjoyed eating one as a snack too! That all changed when we went gluten-free and casein-free. Until now, since I’ve almost replicated the flavors in this tasty Gluten-Free Cinnamon Bun; adapted from a recipe called “Cinnamon Butter Puffs” in The Breakfast Book. Nicholas agreed that the flavors and moistness of the muffin are an amazing resemblance to the Starbuck’s Morning Bun. Hope you enjoy them too!

Gluten-Free Cinnamon Buns (Nicholas Rating = 1 Trillion Thumbs Up!!)

canola oil spray

1/3 c organic vegetable shortening

1/2 c white sugar

5 eggs

1 c almond meal

1/2 c coconut flour

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

1/2 c coconut milk (from the carton)

Topping –

1/2 c melted coconut oil

1/2 c white sugar combined with 1 tsp cinnamon

1. Preheat oven to 350 degrees. Grease muffin tins with canola oil spray.

2. Beat together shortening, sugar, and eggs in mixing bowl. Add flours, baking soda, salt, and nutmeg and mix thoroughly.

3. Add milk and beat until blended and smooth.

4. Fill muffin tins about 2/3 full. Bake for approximately 20 minutes, or until a toothpick inserted into muffin comes out clean.

5. For the topping, have melted coconut oil ready in one bowl and another bowl with the cinnamon-sugar mixture.

6. Once muffins are cooked, remove them from muffin tin and dip them individually first into coconut oil and then roll them in the cinnamon-sugar mixture.

7. These taste fantastic while they are still warm, or reheat them if you need to for a later meal.

gluten free casein free lemon bread recipe

This week’s recipe at Stockpiling Moms is for Gluten-Free, Casein-Free Lemon Bread. This lemon bread is an excellent bread to eat for breakfast with eggs and sausage, but it also goes well with coffee or tea. The lemon flavor is very distinct and fresh and makes this an ideal start to summer baking.  Nicholas Rating = 50 Thumbs Up!

coconut quick bread

I adapted this fantastic breakfast bread from this recipe. Since we can no longer use even regular, gluten-free flour at our house, I’ve had to adapt some recipes even further. (Gluten-free flour is a good product, but it has rice in it and my son has had to remove rice from his diet.) So, since we really enjoyed this quick bread when I made it before with the GF Flour, I thought I’d try to make it with a combination of coconut flour and almond meal.  It worked beautifully and Nicholas and I agreed this version is even better than the previous one! Just a note – we have never made it with the glaze that is suggested in the original recipe. Please post any thoughts or comments if you try this bread and DO make the glaze!

Gluten-Free & Dairy-Free Coconut Orange Quick Bread

(Nicholas Rating = 100 Thumbs Up!) 

1 cup almond meal

1/2 cup + 1 Tbsp coconut flour

1 cup white sugar

1 tsp baking soda

1/4 tsp salt

grated zest of 1 medium orange

3/4 cup shredded unsweetened coconut

3/4 cup canned coconut milk

1/4 cup extra virgin olive oil

5 large eggs

fresh squeezed juice from 1 medium orange

1. Grease one 8 x 4-inch loaf pan with cooking spray.

2. Mix almond meal, coconut flour, white sugar, baking soda, salt, orange zest and shredded unsweetened coconut in a large bowl. Use a whisk to thoroughly combine.

3. Add the coconut milk, olive oil, eggs, and orange juice and mix until well blended.

4. Using a spatula, scrape out batter into the loaf pan. Let batter set, uncovered for about 30 minutes. While batter is resting, preheat oven to 350.

5. Bake in preheated oven for 60-65 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Set the loaf pan on a cooling rack and let cool at least 30 minutes before removing from the pan.

6. Remove bread from pan and allow to cool on wireless rack for another 30 minutes.

7. Wrap bread in parchment or plastic and refrigerate or freeze.

easy dinner rolls

These rolls are an excellent accompaniment to pasta dishes, like spaghetti. Since we have had to give up both regular bread and garlic, these have proved to be a good compromise.  I make them so frequently now that I’ve almost memorized the recipe! The recipe comes from a book called, “Eating for Autism: The 10-Step Nutrition Plan to Help Treat Your Child’s Autism, Asperger’s, or ADHD” by Elizabeth Strickland.  (The only modification I’ve done is substituted the honey in the original recipe with agave syrup so that they’d be lower in sugar.)

Easy Dinner Rolls (Nick Rating = 4 Thumbs Up!)

2/3 cup brown rice flour

1/3 cup sorghum flour

1/3 cup canola oil

2 tbsp agave syrup

1 tsp apple cider vinegar

2 eggs (omega-3 enriched)

1 tbsp Rumford baking powder

1/2 tsp baking soda

3/4 tsp xanthan gum

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup apple juice

Preheat oven to 350. Lightly grease a muffin tin (I spray it with a nonstick spray).

In a mixing bowl, combine all ingredients and mix well to combine. Batter will thicken up as it is beaten; eventually looking like cookie batter.

Divide batter among muffin cups in the tin. Bake for approximately 15-18 minutes, or until a toothpick inserted in the middle comes out clean.

Other Recipes You Might Want to Try –

Gluten-Free, Casein-Free Pepperonata Pasta

Gluten-Free, Casein-Free, Garlic-Free Marinara Sauce

Gluten-Free Sausage & Peppers Pasta

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