German Vollkornbrot (Seeded Bread)

Many years ago, before I was diagnosed with celiac, I spent two years living in Germany. And in a way, I'm grateful for the fact that I wasn't yet diagnosed. Sure, I felt awful most of the time and struggled with all kinds of symptoms that come with undiagnosed gluten intolerance. But on the upside, if I had to be dealing with all of that, at least I was surrounded by some of the best glutenful food I've ever tasted. The softest pretzels, the most delicious and refreshing (and largest) wheat beers, Bavarian potato salad I could probably eat a vat of, and bread. Oh, the bread.

The bread in Germany is of a very different strand than it is here in the U.S. We tend to enjoy softer, more pliable breads here; breads that will soak up your peanut butter and jelly, and cushion your club sandwich. But not German bread. German bread is unapologetically solid. It packs a punch and is often the wholest of whole grain and has a dense texture studded with lots of seeds and nuts.

I love it. 

So when this month's Gluten-free Ratio Rally challenge for bread rolled around, I knew just what I wanted to make: a replica of my favorite German bread, Vollkornbrot ("fully seeded bread"). I relied mainly on dark whole grain flours like teff and buckwheat, added apple cider vinegar for a sourdough-like flavor, and dumped a full cup of seeds in there - pumpkin seeds, sunflower seeds, flax seeds, and chia seeds. And you don't have to stop there. Go wild. Add whatever you want. I'm pretty confident it will turn out to be delicious. 

A big thanks to Karen of Cooking Gluten Free for hosting this month's Rally!

Ruhlman's ratio for bread is 5 parts flour to 3 parts water, but I ended up needing to add a bit more water to mine, so that my ratio ended up more like 5 parts flour to 3.5 parts water. I made this in a bread machine, but you could certainly make it the traditional way and just let it rise for a good 30 - 45 minutes in a warm place before smoothing it into a bread pan and baking in a conventional oven.

This won't rise very much, but that's ok. That's the German way, at least for this particular style of bread. It's meant to be very dense and cut into thin slices. My German roommates and I used to sit around the breakfast table for hours, chatting away the late morning and cutting slice after slice. We would eat it with all kinds of wonderful jams, Nutella, slices of cheese with butter.... After this loaf came out of the breadmaker, I felt so nostalgic that I pulled out some of my homemade German Forest Berry jam to enjoy spread across a toasted piece.

I hope you enjoy as much as I did. Here's the recipe, and be sure to check below for the links to the rest of the fantastic bread creations that my fellow Ratio Rally friends came up with!

Breadmaker German Vollkornbrot (Seeded Bread)

100 g teff flour

75 g buckwheat flour

50 g sorghum flour

25 g potato starch

2 tbsp. flaxseed meal

2 tbsp. chia seeds

1 tsp. salt

1.5 tsp. xanthan gum

175 g warm water

1 tbsp. canola oil

1 tbsp. apple cider vinegar

1 tbsp. sugar

3 tsp. rapid rise yeast 

1 cup mixed seeds (sunflower seeds, pumpkin seeds, sesame seeds, etc.)

Bread machine directions:

Combine the wet ingredients and the yeast into the bread machine pan. In a separate bowl, combine all the dry ingredients except for the mixed seeds (which you will add later in the bread machine cycle). Pour them over the wet ingredients and set the bread machine to the gluten-free cycle. After the first rise (during the second knead) or whenever your bread machine tells you to do it, add the cup of mixed seeds and stir to mix well. Make sure to spread the dough out evenly in the pan. Let bake for the rest of the bread machine cycle. Remove from pan when done and let cool on a wire rack.

For conventional ovens:
If you are making this in a conventional oven, no problem! If you go this route, you'll want to proof the yeast before you add it. To do this, stir together about 1/2 cup of the water, the tbsp. sugar, and the 3 tbsp. yeast and let sit in a warm place until it doubles. Combine the dry ingredients, including all of the seeds and nuts, and then add all of the wet ingredients at once and mix well. Place into a greased bread pan, cover, and let rise in a warm place for about 30 - 60 minutes, or until it's grown substantially in size (it may not double, but it should get marginally bigger). Meanwhile, preheat the oven to about 350 F. When the bread has risen, stick it into the oven and bake for 25 - 40 minutes, or until it sounds hollow when you tap on the bottom and the edges are golden brown.

More Recipes
Check out these other wonderful options for some gluten-free breads to try from my fellow Ratio Rally friends!

Adina | Gluten Free Travelette  Seedy Sandwich Bread
Angela | Angela’s Kitchen  Our Family’s Basic Gluten Free Dairy Free Bread
~Aunt Mae (aka ~Mrs. R) | Honey From Flinty Rocks  Chia Millet Bread
Brooke | B & the boy!  Buckwheat-Oat Bread
Charissa | Zest Bakery  Cherry Pecan Pot Bread, Gluten Free  
Claire | This Gluten-Free Life  German Vollkornbrot (Seeded Bread)
Erin | The Sensitive Epicure English Sandwich Bread (gluten-free & egg-free)   
Jenn | Jenn Cuisine  Gluten Free Boule
Jonathan | The Canary Files Gluten-Free, Vegan Mediterranean Soda Bread
Karen | Cooking Gluten Free!  Gluten Free Sandwich Bread/Gluten Free Naan
Meaghan | The Wicked Good Vegan  Vegan Gluten-Free Bread
Meg | Gluten-Free Boulangerie  Ciabatta (gluten-free, egg-free/vegan)
Monika | Chew on This!  amaranth skillet flatbreads, amaranth mini pita rounds
Morri | Meals with Morri No Knead Sun-dried Tomato & Basil Flatbread (yeast free/grain free) 
Pete & Kelli | No Gluten, No Problem  Gluten-Free Challah
Rachel / The Crispy Cook  Gluten Free Chickpea Sandwich Bread
TR | No One Likes Crumbley Cookies  Gluten Free White Bread
Tara | A Baking Life  Gluten-Free Sandwich Bread & Boule

Maple Oat Nut Scones

These are amazing. Simply amazing. I made them a while back after one of the Gluten-Free Ratio Rallies, and they were some of the first gluten-free scones I've ever had that really, truly, honestly tasted like scones. One of my friends who swore he hated scones LOVED these. Couldn't get enough of them. Enough said.

They are full of lovely maple flavor and taste like the ones you get at Starbucks (at least, from what I remember). Seriously - they will disappear in a matter of hours (minutes?) if they even make it off the cooling rack.

Find this fabulous recipe by Gretchen at Kumquat by clicking here.

Chocolate Blackberry Protein Bars

I'm writing this from the throes of a gluten reaction, so this post will be pretty short and sweet.  I've been meaning to post about these for a while now, though, and since I've been otherwise terrifically unproductive today, I'll feel better if I've at least been able to share the recipe with you. 

You may be wondering why I've classified a protein bar as a dessert.  But these are switch hitters.  They strike that delicate balance between being healthy and being, well, dessert-y.  But trust me, they are as delicious as they are easy to make.  You can decide for yourself just how healthy they are, but my own opinion is that the sugar from the jam and chocolate chips is more or less canceled out by the dense, protein-filled, plain chickpea flour base.  I'm convinced that it all has to do with some complex mathematical culinary equation.  Which, of course, means that you can eat way more of them under the guise of their being secretly healthy.  If my friends and I are any indication, it will just take one bite for you and your friends to be hooked.

Chocolate Blackberry Protein Bars
Makes one 8 x 8 pan

1 cup chickpea flour
1 cup water
1 tsp. salt
4 - 6 tbsp. blackberry jam
1/2 cup semi-sweet chocolate chips
2 tbsp. sugar (optional)
1/2 tsp. ground cinnamon (optional)

Preheat the oven to 425 F.  Spray a nonstick 8 x 8 pan with cooking spray.

Combine the chickpea flour, water and salt in a small bowl and mix until all clumps are gone.  Pour into the pan and spread evenly.

Sprinkle in the chocolate chips evenly over the whole pan.  Microwave the jam for 20 - 30 seconds until softened, then drizzle it over the batter.  Use a fork or knife to swirl it in evenly.  If desired, sprinkle the sugar and cinnamon evenly over the batter.

Bake at 425 F for 15 - 20 minutes, or just until slightly browned at the edges and cooked through.  Remove from the oven and let cool before serving.  Cut into pieces and store in the fridge in an airtight container for up to 3 days.  They are best if warmed slightly before eating.

Teff Stovetop Flatbread

Several weeks ago, I came across a recipe for 30-minute flatbread on the Gluten-free Cooking School's website, and I've been meaning to share my modification of it with you ever since.  I decided to experiment with making it more whole-grain with teff and sorghum flour, and because I had also been talking with a friend about her recent experiments with stovetop flatbread pizzas, opted to cook it in a skillet instead of in the oven.

It was so. good.  This had one of the best tastes I've ever had in a gluten-free bread, and the texture is amazing, with a perfect balance between the dense whole grains and the fluffy starch.  And it bends.  You know, without crumbling to pieces.  It is a very quick and easy way to put bread on the table that, well, tastes like real bread (as if that is too much to ask).  I have used this to make stovetop pizzas, as a bread to scoop up stew, and wrapped around a hot dog as a sort of bun.  You can definitely make this in the oven instead of on the stove if you want.  It's fantastic either way!

Teff Stovetop Flatbread (Adapted from this recipe from the Gluten-free Cooking School)

1/2 cup teff flour
1/2 cup sorghum flour
1/2 cup cornstarch
2 tbsp. brown sugar
2 tsp. xanthan gum
1/2 tsp. baking soda
1 tsp. salt
3/4 cup water
1 tsp. apple cider vinegar
2 tbsp. olive oil
2 eggs

Combine the dry ingredients in a small bowl and mix well.  In a separate bowl, combine the wet ingredients and mix.  Add the wet ingredients to the dry ones and mix to combine.

Spray a nonstick cooking skillet with cooking spray and put over medium heat.  To make each flatbread:  scoop out about 1/3 - 1/2 cup of dough and spread it evenly around the pan to make a flatbread.  Cover the skillet with a lid to make a sort of makeshift stovetop oven and cook for 4 - 5 minutes (until browned).  Flip, then cook for another 4 - 5 minutes or until cooked completely through.  Remove from pan.  Serve immediately if desired.

To bake in oven:  Preheat oven to 350 F.  Spray two 8x8 pans with cooking spray and divide the dough into two halves.  Spread each half of the dough evenly across the bottom of the pans.  Bake at 350 F for 15 minutes or until the edges start to pull away from the sides of the pan.  Remove from the oven and slice to serve immediately.

Store in an airtight container in the fridge for up to 4 days or in the freezer for several months.

Serving suggestions:
-Eat plain!  It's delicious.
-Top with your favorite pizza toppings and melt some Daiya cheese on top for a stovetop pizza.
-Fold in half to make a hot dog or hamburger bun.
-Fold in half to make a lavash-style wrap.
-Top with peanut butter and jelly.

Sun-dried Tomato, Basil, and Garlic Chickpea Farinata

This is sort of the power bar of bread.  I have written about farinata before, but since then, have experimented more with different flavors, as well as the consistency and how thick to make it.  This is my favorite new version so far - it's not quite as thick and bakes up in just 15 minutes, and it's loaded with the wonderful flavors of sun-dried tomatoes, garlic, and Italian herbs.  I have used it as a pizza crust, pan-fried it with melted Daiya cheese on top, and eaten it warm from the oven.  But I also find it to be a fantastic snack to bring along with me to munch, as it's full of protein, low in fat, and totally delicious.  The best thing about this recipe is that it is totally adaptable to whatever flavors you feel like in that moment.  Just start with the 1:1 ratio of chickpea flour to water and then add whatever else your heart desires.  I have yet to try a sweet version of this bread (although that is coming soon - I am thinking about a chocolate chip and berry jam swirl?), but so far, every savory combination I've tried has been fantastic.  It's great with cumin, but this recipe is proof positive that it meshes with Italian spices and herbs as well.  So while I definitely recommend trying out this particular combination of flavors, you can just add whatever happens to sound the most delicious to you in the moment.

Sun-dried Tomato, Basil, and Garlic Chickpea Farinata
Makes a 9-inch round pan

1 cup chickpea flour
1 cup water
1/4 cup chopped sun-dried tomatoes
1 tsp. crushed oregano
1 tsp. crushed basil
1/2 tsp. garlic powder
1/4 - 1/2 tsp. ground black pepper
1 tsp. sea salt

Preheat oven to 400 F.  Spray a 9-inch round non-stick pan with cooking spray.

In a bowl, combine the chickpea flour and water and mix well to get rid of any lumps.  Add the other ingredients and mix well.  Pour into the pan and spread evenly.

Bake for 15 - 18 minutes, or just until slightly golden brown on top and the sides start to pull away from the edges of the pan.  Remove from oven and slice to serve immediately.  Store slices in the fridge for up to a week for snacking.


Serving suggestions:  
-Serve plain and warm
-Toast slices on a skillet and melt some cheese (or "cheese") on top
-Use as a base for pizza
-Slice into bars and wedges and pack for a snack on-the-go

Banana Corn Muffins

Well, I thought that I had a favorite corn muffin.  But there's a new contender on the scene.  How does the saying go?  A lack of ingredients is the mother of invention - or something like that.

Yesterday, I went to an "April Fools" party at a friend's house, and since I knew there was a huge pot of chili waiting there, decided I'd make some corn muffins to share.  My go-to recipe for corn muffins is the Gluten-free Goddess' sweet potato corn bread recipe, which I dutifully opened in my browser.  Then I checked my pantry - no squash puree of any kind.  Ok - no problem.  This is why I buy bananas, let them get all brown and spotty, and then freeze them.  I took a few from the freezer, defrosted them, and then used them (with some applesauce) in place of the squash.  The result?  Deliciousness.  I still love the sweet potato version, but these make an excellent alternative.  They puff up beautifully and have a slight sweetness from both the banana and the cornmeal (so be forewarned that this is not the savory kind of cornbread that Southerners prefer!).  They were great with the chili, but you don't need chili as an excuse to make these.  These can stand on their own and would make a fantastic portable breakfast or snack, too.  And they come together so quickly, you'll be eating one before you know it.

Banana Corn Muffins (Inspired by, and adapted from, the Gluten-free Goddess' Sweet Potato Cornbread recipe)
Makes 12 muffins

1 1/2 small overripe bananas (a little more than 1/2 cup)
3 - 4 tbsp. cup smooth applesauce (the bananas and applesauce together should total 3/4 cup)
1/2 cup brown sugar
1/4 cup white granulated sugar
3 eggs
1/2 cup canola oil
1/3 cup brown rice flour
1/3 cup potato starch
1/3 cup tapioca starch
     (OR 1 cup of your favorite gluten-free flour blend - just be careful to reduce the baking powder and baking
      soda if it's a self-rising blend)
1 cup stone ground cornmeal
1 tsp. salt
2 tsp. baking power
1/2 tsp. baking soda
3/4 tsp. ground cinnamon

Preheat the oven to 350 F.  Spray a muffin pan with non-stick cooking spray.

In a mixing bowl, beat together the bananas, applesauce, and sugar, eliminating as many lumps as possible.  (You can do this by hand, but it might be easier to use an electric mixer.)  Add the eggs and canola oil and continue to stir until well-mixed.

In a separate bowl, combine all of the dry ingredients.  Add to the wet ingredients and mix well to incorporate.  Divide the batter evenly among the 12 muffin tins.  Bake for 18 - 22 minutes, or until golden brown on top and a toothpick comes out clean.  Serve warm from the oven, if possible.  If not, refrigerate or freeze until ready to serve, then heat in the microwave.

Chickpea Farinata Bread

If you are like me and have never heard of or tried Italian farinata before, you are in for a treat.  This is one of the simplest loaves of bread you could hope to make, although I hesitate to lump it into the category of "bread" lest it mislead anyone about what to expect from the texture.  This is dense.  It's just chickpea flour and water, really.  Add a few spices, and it's ready to go in the oven.  Heck, we skipped the mixing bowl entirely and stirred this up right in the pan.  Don't be concerned when it looks....well....soupy when you stick it in the oven.  Ours resembled crepe batter (very thin and runny) and we exchanged dubious looks as we closed the oven door behind it.  It seemed impossible that it would solidify into anything bread-like and/or edible under any amount of heat.  But, seemingly miraculously, we opened the oven door 20 minutes later to find that it had browned on top and settled into the dense bread you see pictured.  Fantastic. 

The whole loaf only has 680 calories if you make it as directed below, and 24 grams of protein.  This makes a really dense loaf, so it can stand on its own as part of a main meal (perhaps served with soup or salad on the side).  But it was also great to have as a power snack during the day.

The great thing about this bread is how versatile it is in terms of flavor.  The original recipe also called for thinly sliced onions to be cooked into the bread, which my friend Lisa had had the first time she ate this (served by friends of hers), but which we omitted.  It also did not call for cumin originally, but we happen to love cumin - a lot - and it just goes so well with chickpeas that we dumped a ton into ours, with wonderful results.  Check out this post about farinata for some great ideas about how to customize it (topped with zucchini and parmesan cheese??  Yes, please!)  Feel free to make it your own.  Play around with it to find the flavor you like.  But if you're a fan of chickpeas like I am, you will find a new addiction in farinata. 

Chickpea Farinata Bread

For a flatter bread:
1 cup warm water
1 cup chickpea flour
1 tsp. salt
1 tsp. black pepper
1 - 2 tsp. cumin
1 1/2 - 2 tbsp. olive oil
1 thinly sliced onion, sautéed (optional - we did not add this into ours)

For a thicker bread (like the picture above):
2 cups warm water
2 cups chickpea flour
1 1/2 tsp. salt
2 tsp. black pepper
2 - 4 tsp. cumin
2 - 4 tbsp. olive oil
1 thinly sliced onion, sautéed (optional - we did not add this into ours)

Preheat the oven to 450 F.  Spray a 9-inch round pan with cooking spray.

In a separate bowl, mix all of the ingredients together.  Pour into the pan and bake for 15 - 20 minutes or just until browned on top (for the thicker bread, you'll need to leave it in for 20 - 30 minutes; start checking for doneness after 20 minutes with a toothpick).  Remove from oven and let settle and cool for 5 - 10 minutes.  Serve warm.  If desired, sprinkle with addition cumin before serving.  

Irish Soda Bread

I'm a convert.  A soda bread convert, that is.

It's not like I used to hate soda bread or anything.  I don't even know that I ever even tried a regular piece before being diagnosed with celiac.  And maybe that's why I was never particularly compelled to make a gluten-free version of it.

If only I had known, I might have tried this recipe years ago.  It's a bread that sits on the fence, with a hint of sweetness on the one side and a slightly bitter aftertaste that gives you pause, and then makes you want to take another bite, and another, and another.  It doesn't taste quite like a regular loaf of bread, but also doesn't taste like a dessert bread.  It's fantastically in between the two, and to make it even better, it comes together very quickly since you don't need to proof any yeast.  The raisins add intermittent splashes of subtle sweetness (hint: try using the raisins that are specifically for baking so they don't dry out as much).  Absolutely perfect with a steaming cup of tea or coffee, this bread is pretty addictive.

Since I have learned not to trust my own taste buds as indicators of what others will find delicious, I tested it on several friends who can eat gluten;  one friend took one bite before proclaiming "Oh, it's delicious!", while another (who is a huge fan of regular soda bread) called it, in his own words, "DAMN good" (he really did put that emphasis on DAMN, I swear).

Having never made a regular loaf of Irish soda bread before, I was unsure about the texture.  I knew it was supposed to be a very sturdy bread, but even though it called for 30 minutes of baking, I got nervous after the top was dark brown after only 25 minutes and took it out of the oven then.  It was baked through, but ended up being rather soft when it cooled.  Unless you're really wanting that particularly hard texture, this isn't necessarily a bad thing, and besides, it firmed up quite nicely after 2 days in the fridge.  However, if you want to eat a firmer loaf, I'd suggest either baking it for longer at a lower temperature (perhaps 325 F instead of 375) or making it a day or two before you want to serve it.

You can find the recipe I followed from the Gluten-free Goddess here.  I used Sunmaid Baking Raisins, substituted a real egg for the egg replacer, and also brushed a thin layer of hemp milk over the top of the loaf before baking to give the crust more of a sheen and crunch.  Make this when you have someone to share it with - they'll appreciate it!

English Muffins by the Gluten-free Goddess

That is an English muffin, friends.  A real English muffin.  I received a lovely set of English Muffin Rings from my cousin for Christmas, and I put them to use immediately upon returning to Boston yesterday after spending the holidays in St. Louis.  I tried this recipe for English muffins by the Gluten-free Goddess, and you are looking at the rather delicious result.  I halved her recipe and used a real egg instead of the egg replacer and ended up with 5 English muffins.  This is what mine looked like when they came out of the oven (the dusting on top is cornmeal that I sprinkled on before baking):

These were pretty simple to throw together - the longest part about this recipe is proofing the yeast.  And that only takes five minutes.  But once the yeast gets frothy, the dough comes together in just about another ten minutes.  Definitely no longer than you'd spend driving to the store to buy a bag of English muffins, let's put it that way.

The texture of these was pretty good and was pretty close to a regular English muffin; however, I might play around with the recipe a bit more to see if I can make it even lighter.  But even as they were, these were pretty fantastic and are definitely worth making.  They may seem slightly dense once they cool, but don't worry - pop them into the toaster and they will be transformed into airy lightness.  They are even sturdy enough to make an egg sandwich without falling apart.  I suspect these would also be great for making mini-pizzas or mini-paninis, if you have a panini-maker.

Or you could keep it simple and delicious with some good homemade jam and peanut butter.

Check out those air pockets!  Try them out for yourself.  If you don't have English muffin rings, you could try using (carefully cleaned!) empty tuna cans with both the top and bottom cut off.  Freeze any leftovers as soon as they're completely cooled and toast to defrost as the cravings hit (you could even slice them before freezing to make it easier on yourself).  If you've missed English muffins, these will hit the (approximate) spot!

Bagel Pizzas

You can tell I just got done with finals by all the quick and minimal-effort food I've been eating.  Being gluten-free, it can sometimes feel hard to have a truly quick and easy meal.  This is pretty simple, though.  If you have the fifteen minutes it takes to bake it, you're golden after spending about 5 minutes assembling it.  Promise.

I recently attended a food and nutrition conference here in Boston, where I was given a bag of Udi's Multigrain Bagels to try (so, for full disclosure, I did receive these for free).  I think they are pretty fabulous; I've tried them with Tofutti Better than Cream Cheese, with peanut butter, and with a fried egg as a sandwich.  And now, with this, the final bagel, I decided to get a little more ambitious and see how they would hold up as a pizza base.

It turns out that they hold up really well, becoming deliciously crispy on the outside while staying nice and soft on the inside.  These little pizzas are very versatile, although the prime real estate space on the bagel is pretty limited, plus you have to work with the big hole in the middle, so you can't really pile on too many toppings.  Just take it easy and choose 2 or 3 to start with.  I had a Trader Joe's sausage in my fridge, along with a jar of roasted red peppers.  I went with that.  But next time - who knows?  It could turn into anything.

Bagel Pizzas

Per person:
1 Udi's Multigrain bagel, cut in half
~1/2 cup gluten-free pizza sauce
1 pre-cooked gluten-free sausage, sliced thinly (I used Trader Joe's Sweet Apple Sausage)
1/4 cup sliced roasted red peppers
3/4 cup Daiya Vegan Cheese (mozzarella works best, but if you've only got cheddar, go on and use it)
Optional: oregano, basil, and parsley (to sprinkle over)

Preheat the oven to 400 F.  Line a cookie sheet with parchment paper so any cheese that falls off doesn't attach itself permanently to your pan.

Assemble the pizzas:  spread the pizza sauce over each bagel slice, then arrange the roasted red peppers and sausage slices, and then top with the Daiya Vegan Cheese and if desired, sprinkle with the spices.

Bake for about 12 - 15 minutes (but depending on your oven, it could take shorter or longer so I would start checking after about 10 minutes, just in case).  When the cheese is completely melted and the bagel slices are crispy, you can remove from the oven and serve immediately.

Quick and Easy Grilled "Cheese"

Cheese.  Melty, gooey, stringy cheese.  

Ok, it's not really cheese.  But I swear, it tastes and acts so much like it you won't be able to tell much of a difference.

My second attempt at gluten-free bread in my new breadmaker was a loaf of challah bread that I first posted about two years ago.  It came out beautifully - soft, chewy, and sliceable.  I'll be posting more about that one later.  

But did I mention it's sliceable?  As in, it doesn't fall apart when you try to eat it.  Something we take for granted with regular bread.  And that opens you up to a whole array of new recipes.

Like grilled cheese.  This is so simple, and so quick to make, and you can modify it any way you want and it will still be great.  (See below for some extra-good modifications).  The combination of the Daiya cheese with a bit of mayo makes the filling extra creamy and melty.  Serve by itself or with tomato soup.  If you were like me as a kid, maybe you ate it with ketchup (I know, I know - it probably sounds disgusting to those who haven't tried it.....but I remember it being oh-so-good that way!).

So slice up some of your favorite bread - the best kind for this grilled cheese is a softer white bread - and get cooking.  Get melting.

Quick and Easy Grilled "Cheese"

2 slices of soft, white bread (like challah)

1 tbsp. gluten-free margarine (I used Earth Balance)

1-2 tbsp. Veganaise or regular gluten-free Mayonnaise

1/2 - 3/4 cup shredded Daiya Vegan Cheese (either mozzarella or cheddar will work)

Garlic powder (optional)

In a small bowl, mix the Veganaise and shredded Daiya Vegan Cheese together.  If you want a garlic kick, add some garlic powder to taste; otherwise, omit.  Spread the gluten-free margarine on one side of each slice of bread. 

Heat a skillet over medium heat.  Place the bread, margarine side down, in the skillet.  Immediately spread the cheese/Veganaise mixture evenly onto both slices.  Cook for 3 - 5 minutes, or until both pieces of bread are nicely browned and the cheese mixture has started to melt.  Carefully take one of the pieces of bread and flip it onto the other so the sandwich is formed.  Continue to cook over low heat until all the cheese is melted.  

Serve immediately (with tomato soup or alone!). 

Some especially delicious modifications include:

-Spread both slices of bread with your favorite dairy-free pesto before adding the cheese.

-Add fresh basil leaves to the cheese mixture.

-Arrange roasted red peppers onto the slices of bread while they are cooking.

-Add slices of tomato to the sandwich just before serving.

-Serve with tomato soup or any other favorite soup.

Multigrain Breadmaker Bread by the Gluten Free Goddess

You know how gluten-free bread sometimes withers under the heat of the oven?  How it looks so full of yeasty promise, only to deflate disappointingly once you attempt to actually bake it?

I've been hearing rumblings of the wonders that a breadmaker can work on gluten-free bread, and as I was lucky enough to inherit a Breadman Breadmaker from my cousin recently, I decided to try out a recipe from Karina's website (always trustworthy) in my first attempt to use it.  She raves about her Multigrain Bread in her blog, and so I decided to give it a try.  I followed her recipe pretty exactly, using real eggs instead of egg replacer and used all water for proofing the yeast instead of using half non-dairy milk.  I also left out the seeds on top (and I only did that because I stuck this in the breadmaker at an ungodly hour of the night after a marathon paper-writing session and promptly fell asleep before it was time to add the seeds on top).

The result?  Mine was a little dry, but made a beautiful piece of toast spread with sweet jam.  And it slices!  It slices without falling apart!  I'm inclined to blame myself for the slightly dry texture because I originally only used 1 cup of warm water to proof the yeast since I'm not cooking at a high altitude like Karina was.  I think next time I'll use the full 1 1/4 cup and see if it turns out to be any moister.  Overall, though, it was a pretty good loaf of bread and held up well in terms of texture, and was particularly good as toast.  I think everyone's breadmaker will be slightly different, so I'd start with Karina's original recipe and then tweak from there.  Even if mine turned out a little dry, it was still eons above some of the store-bought stuff I've choked down.  Thanks for the recipe, Karina!

Garlic Cheese Biscuits

Can I confess something?  I've never actually eaten a garlic cheese biscuit from Red Lobster.  I know, I know.  They're supposed to be legendary - supposedly epic biscuits. 

These are pretty darn good, too, although I can't compare them to the original.  It was my first time to use the new gluten-free Bisquick mix, and rather than make pancakes, I dove straight in with biscuits, which I have not eaten in two and a half years.  The results?  Pretty tasty!  The mix uses rice flour and potato starch, so don't go into this thinking you'll get a whole grain biscuit.  But for the occasional dinner sidekick and a Red Lobster craving (if you enjoyed their biscuits in your former, glutenful life), they'll hit the spot.


Garlic Cheese Biscuits

2/3 cup Gluten-free Bisquick mix
2 tbsp. Spectrum Organic Shortening
4 tbsp. hemp milk (almond, whole grain, or soy would also work - try for a thicker kind)
1 egg
1½ tsp. garlic powder (more or less depending on your own taste)
1/3 cup Daiya Vegan Cheese (Mozzarella or Cheddar)

Preheat oven to 400 F.

Place the Bisquick mix into a bowl and cut the shortening into it, using a fork to mash it into the dry mix until the mixture is reduced to small crumbs.  Add the hemp milk and the egg and mix well until the dough is smooth and soft.  Add the garlic powder and the Daiya cheese and stir to combine.

Line a cookie or other baking sheet with parchment paper.  Drop the dough onto the lined baking sheet by large spoonful (mine made 6 smaller biscuits).  Bake for 10 - 13 minutes for smaller biscuits, or 13 - 16 minutes for larger biscuits, or until they are golden brown on top.

Serve warm from the oven.

Low(er) Fat Pumpkin Bread

I'm on a low(er) fat kick these days.  I guess I figure, with how terrible of a stress eater I am, and in my first semester of graduate school, I'd better at least mitigate how badly this could turn out.  And I think I've made myself feel less guilty for eating these treats.  Which, unfortunately, will probably just lead to my eating more of them.  But, shh.  Let's just say it's healthier this way.  

After the how well my low(er) fat banana bread turned out, I've been substituting applesauce for oil all over the place, and with great success.  You won't be able to tell that anything is different about this bread, except perhaps that there is less oily residue on your hands after you eat it.  But that's it.  No difference in taste or texture - it's just as good as you remember it.  And vegan friends, you can take it a step further, if you wish.  Go ahead and substitute Egg Replacer for the eggs to make this a delicious, completely animal-product-free dessert.  It will still taste fantastic.

Low(er) Fat Pumpkin Bread

Makes 1 loaf

1/4 cup olive oil

1/4 cup applesauce (use smooth or chunky depending on your own preference)

1 cup brown sugar

1/2 cup white sugar

 2 eggs (can replace with Egg Replacer for vegan bread)
1 cup Libby's pumpkin puree (*see note)
1/2 cup rice flour
1/4 cup sorghum flour

1/4 cup chestnut flour (can substitute sorghum flour)

1/2 cup potato starch
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. xanthan gum
2 1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon (or more to your own taste)

Combine the oil and sugar well, and then beat in the eggs. Add the pumpkin puree and mix well. Combine the flours, salt, baking powder, xanthan gum, and spices in a separate bowl and then add slowly to the wet mixture. Mix well and then pour into a greased or sprayed bread loaf pan and bake for 50 - 60 minutes, or until a toothpick inserted into the bread comes out clean. Let cool in the pan for at least 15 - 20 minutes, and then remove and continue to cool on a baking rack. Or, if you're like me and can't wait that long, serve warm from the pan with cup of hot, black coffee.

**If you want to make your own pumpkin puree, here's how:  simply take large slices of fresh pumpkin and bake at 350 for 1 - 1 1/2 hours in the oven. When it is very, very soft, remove from oven, scoop out the pumpkin flesh, and remove to a large bowl. If it is soft enough, you don't need to puree it (I did not puree mine because I don't have any electric mixing devices), but if you do have a way to do it, it would be best to puree it to remove all chunks. Store in the refrigerator if you will use it that day, and otherwise, store in 1 cup portions in the freezer until you need to use them.

Low(er) Fat Banana Bread

Old habits die really, really hard.  It turns out that with me, procrastination always manifests itself in baking.  I can't get away from it.  I find it particularly hard to stay out of the kitchen when I have a looming reading assignment, or a tedious paper to write.  And as a new graduate student, I am very quickly lapsing back into the ways of my undergraduate days.  Thus, the result of homework assignments for me often look like this (see above picture).

I don't know if you can really make something like banana bread truly healthy unless you pare it down to just the banana, but with this recipe, I tried to make it less atrociously fattening.  I replaced half the oil called for in the original recipe with my homemade applesauce, and I used olive oil instead of butter or shortening, which is the good kind of fat (monounsaturated fat).  So yes - you have free license not to feel guilty about eating this one.  This was also my first attempt at using chestnut flour.  Chestnut flour looks a bit like sorghum, but perhaps a bit finer grind, and has a lovely nutty smell and flavor that can be a delicious addition to baked goods.  A bag of it was given to me by a friend, who tried making a cake with only chestnut flour and found it to be far too overpowering.  So, heeding her advice, I used only a small bit in this recipe, and I think it was a success!

And oh, my goodness, this was good.  If the pictures look good, it tasted 100 times better.  My apartment smelled like fresh banana bread long before it was actually done, leading to a fairly torturous 40 minute wait until it was finished baking and I could try a piece hot from the oven.  It tastes just like I remember banana bread tasting, and it didn't crumble apart like so many other sad attempts at gluten-free baking. It baked beautifully all the way through, with a lovely brown crust on top and perfect moist consistency on the inside, and no mushy, forgotten wet pockets.  I made mine plain, but this would be delicious with chocolate chips, nuts, or coconut mixed into the batter, too.  You could even go crazy and swirl in some peanut butter or sunflower seed butter right into the bread!  (Disclaimer:  all of those suggestions would totally negate the effort to make this a "lower fat" banana bread - but - would make it taste even more amazing.)

So if you have a deadline coming up, this is the project for you.  Set those books aside, roll up your sleeves, and start mashing some bananas.

Low(er) Fat Banana Bread

1/4 cup olive oil
1/4 cup applesauce
1 cup sugar
2 eggs, beaten
3 ripe bananas, mashed well
1 1/2 tsp. vanilla extract (make sure it's gluten-free!)
1/3 cup sorghum flour
1/3 cup chestnut flour (can substitute sorghum flour if desired)
2/3 cup white rice flour
2/3 cup potato starch
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. xanthan gum
1/2 tsp. sea salt (optional)
1/4 - 1/2 tsp. cinnamon (optional)

2 - 3 tbsp. non-dairy milk
Optional additional mix-ins:  chocolate chips, flaked coconut, your favorite kind of nut or dried fruit

Preheat the oven to 350 F.  Spray a standard bread pan with non-stick cooking spray.

Combine the olive oil, applesauce, and sugar.  Beat in the eggs, and then the mashed bananas until the batter is fairly smooth (your odd chunk of banana or applesauce is fine).  Add the vanilla extract and stir to blend.  You can beat with a handmixer, but it works just fine if you mix by hand, too!

In a separate bowl, measure the gluten-free flours and mix them together with the baking powder, baking soda, xanthan gum, salt, and cinnamon (if desired) until well-blended.  Add about one quarter of the flour mixture at a time to the wet ingredients, stirring well each time.  Finally, add 2 - 3 tablespoons of non-dairy milk (I used Trader Joe's Organic Whole Grain Drink) and mix well.

Pour the batter into the bread pan and place in the oven immediately.  Bake for about 1 hour, but start checking it after 45 minutes to see if it is done (ovens may be hotter than the temperature you set them for!).  When a toothpick or knife comes out of the tallest part of the loaf clean, it's done!

Serve warm or chilled.  With gluten-free baked goods, you will usually preserve the freshness better by freezing individual slices and then defrosting/reheating as needed.

Tip:  If you like peanut butter, there is probably no better snack than peanut butter on banana bread!

You-Won't-Believe-It's-Gluten-Free Focaccia

Look at those beautiful air pockets.  Just look at them.

It's like real bread.  It tastes like real bread, it got beautiful and brown like real bread, and best of all - it's springy like real bread.  You know how most commercial gluten-free breads have the consistency of chalk, or a rock?  Not this one.  You can try to push this one down, but it will spring right back up, almost defiantly - just like gluten-ful bread.

I added some herbs to this to make it more savory, but leave them out for a more versatile bread.  You can easily slice this in half and make a sandwich out of it, or toast it and drizzle honey over it.  You could even make it into French toast, if you so desired.  Spread cream cheese and jam onto a toasted piece, or just eat it plain.

But whatever you do, make it.  You won't regret it, I promise.  It is so easy to throw together, and half the pan was gone in a matter of 15 minutes in my house.  

This is definitely best served the same day.  It was a little drier the second day, but zapping it in the microwave for about 10 seconds made it just as soft and springy as it had been the day before.  Store in an airtight container in the fridge for best results, or if you're saving it for longer than one day, put it in the freezer and defrost before serving.

Gluten-free Focaccia (Adapted from "1,000 Gluten-free Recipes" by Carol Fenster)

1 1/2 tsp. active dry yeast
2 tsp. sugar
1/2 cup warm water (110 F)
White rice flour for dusting the pan
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
1 1/2 tsp. xanthan gum
1/2 tsp. salt
2 large eggs, best at room temperature
2 tbsp. extra-virgin olive oil
1 tsp. cider vinegar

For herbed focaccia, add:
1 tsp. dried thyme
1/2 tsp. onion powder

In a small bowl, dissolve the yeast and sugar in the warm water.  Put it in a warm place to let rise and foam.

Grease an 8x8 nonstick pan and dust the bottom and sides lightly with white rice flour.

Combine all of the dry ingredients in a mixing bowl and add the eggs, vinegar, oil, and yeast-water mixture.  Beat the dough by hand or with a mixer on low until it is thoroughly blended.  If using a blender, increase the mixer speed to medium and continue beating for 30 seconds or until dough starts to get a bit thicker.  The dough will be very wet and will look more like muffin batter (you won't be able to knead it).

Transfer the dough to the pan.  Spread it to the edges of the pan with a wet spatula or spoon and make sure that it is evenly spread.  Let the dough rise in a warm place for at least 30 minutes, or until it has doubled in height.  If you are making herbed focaccia, spray dough with cooking spray and sprinkle the dough with thyme, italian seasoning, and salt.

Preheat oven to 400 F.  When the dough has risen, place in the preheated oven and bake for 18 - 20 minutes.  It's done when you can push down on it and it springs back.  Remove from oven and cool the focaccia in the pan for 10 minutes on a wire rack.  Remove it from pan and cool another 10 minutes more on the wire rack.  Slice with a serrated knife.

Store in the fridge for up to one day and reheat when you are ready to serve it.  Otherwise, keep it in the freezer, already sliced, and defrost as needed.  Holds together beautifully for sandwiches or grilled cheese.