These are some of our favorite recepe’s and you can find many more online
by searching “gluten free recepe’s” on Google.
Afraid you can’t bake good gluten-free yeast breads? Avoiding yeast in your diet? Looking for more whole grain nutrition? Whatever your reason, this recipe is your answer! Delicious, nutritious and sandwich-ready in under 1 hour!
While this bread contains no yeast, it does contain the whole grain goodness of no less than six different gluten-free flours. Don’t be put off by the unusually long list of ingredients – feel free to substitute with the flours you have on hand (be sure they’re all certified GF!), but look to whole grain gluten-free flours rather than starches for this bread.
1 cup Jules Gluten Free all purpose flour
½ cup buckwheat flour
¼ cup millet flour
¼ cup flaxseed meal
¼ cup gluten-free oats
1/8 cup gluten-free oat flour
1/8 cup teff
1 teaspoon sea salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup sparkling water or club soda
2/3 cup vanilla yogurt (dairy or non-dairy)
1 Tablespoon agave nectar or honey
1 teaspoon apple cider vinegar
½ cup sunflower seeds or pumpkin seeds/pepitas (optional)
gluten-free oats, sesame seeds, sea salt or other toppings
Preheat oven to 350 F (static).
Whisk together all dry ingredients in a large bowl and set aside.
Beat the eggs until frothy, then add the remaining liquid ingredients and blend well. Slowly mix the dry ingredients into the liquids and stir until thoroughly incorporated. Mix in any seeds last.
Scoop dough into an oiled, 9 x 5 inch metal loaf pan and sprinkle with any toppings of choice. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean, a nice crust has formed and the internal temperature is approximately 190 F.
Remove to cool on a wire rack for 5-10 minutes, then remove to finish cooling before slicing.
If you have a garden and planted Zuchinni’s you probably learned what I learned…they just keep on coming.
Makes one loaf.
Preparation Time: 10 Minutes
Cook Time: 50-65 Minutes
- 1/2 stick of salted butter
- 1/4 cup of vegetable oil (optional)
- 3/4 cup of light brown sugar
- 1/4 cup of sugar
- 1 1/2 cup of “Silkie flour mix” (3/4 cup of Brown rice flour, 1/4 cup white rice flour, 1/4 cup of tapioca flour, 1/4 cup of corn starch and a little bit of potato starch)
- 2 eggs
- 1 1/4 tsp of xanthan gum
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1 tsp of ground cinnamon
- 1/8 tsp of nutmeg
- 1/2 tsp of gluten free vanilla extract
- 1 1/2 cup of shredded zucchini
- 1/2 cup of chopped Walnut (optional) – with nuts version
- 1/2 cup of chocolate Chips (optional) – chocolate chips version
- 2 tbsp of light brown sugar for sprinkle on top (optional)
- Preheat oven to 350F degree, grease one 8 by 4 by 2-inch loaf with oil spray or line the pan with parchment paper.
- Use mixer, cream butter and sugars until fluffy
- With mixer running, add egg and vanilla extract to the mixture
- Whisk flour mix, baking powder, baking soda, salt, xanthan gum, nutmeg and cinnimon together and add the dry ingredient to the wet ingredient in the mixer
- If the dough appears too dry, add 1/4 of vegetable oil
- Fold zucchini and walnut (optional – for nut version) or chocolate chips (optional – chocolate chips version) into the batter
- Pour batter into the prepared pan, if desires, sprinkle a couple 2 tbsp brown sugar on top of the batter
- Bake for 55-65 mins until golden brown or skewer insert in the center comes out clean
- Let cool for 10 minutes before serve.
Devil’s food Brownies (Gluten-Free)
- 1 ¾ cups of almond flour
- ½ cup sifted cocoa or carob powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 2 tablespoons flax meal (mix with 6 tablespoons boiling water)
- ½ cup honey
- ½ cup coconut oil or melted butter
- 1 cup coconut milk
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- Preheat the oven to 350F.
- Mix all the dry ingredients together in a bowl.
- Mix the wet ingredients together in another bowl.
- Mix the dry into the wet and mix until it is thick cake batter consistency. Add a little flour if too runny or add a little milk if too thick.
- Grease an 8.5 inch square cake pan with coconut oil or butter.
- Pour batter into pan and bake for 45-50 minutes.
- Brownies will be soft and bubbling but should be done after 50 minutes. Let cool for at least an hour or overnight before serving. They will be very soft and moist.
Homemade Gluten-Free pasta
1/3 cup tapioca flour
1/3 cup cornstarch
2 tablespoons potato starch
½ teaspoon sea salt
1 tablespoon xanthan gum
2 large eggs
1 tablespoon vegetable oil
Combine flours, salt and gum. Beat eggs lightly and add oil. Pour egg mixture into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead for a minute or two. Place ball of dough on your bread board and roll as thin as possible. One pasta book suggests you should be able to see the board through the dough. The dough is tough and although almost transparent, will still handle well. Slice the noodles into very thin strips or if using for lasagna, into 1-1/2 x 4 rectangles. The pasta is now ready to cook or to freeze uncooked for later use. Cook the pasta in salted boiling water to which 1 tablespoon of oil has been added, for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness. Makes 3 servings as noodles alone and 5 to 6 servings in a mixed casserole.
SPAGHETTI: Use the spaghetti cutter on your pasta machine. Cook for 10 minutes in boiling salted water to which a tablespoon of oil has been added.
CHOW MEIN NOODLES: Make the pasta and cut as if for spaghetti. Then cut these strips into 1 to 1-1/2 pieces. Drop uncooked into hot oil and cook for a few seconds (they will probably take less than 1 min). Remove from oil and drain on paper towels. Then use immediately or freeze. Makes about 5 to 6 cups chow mien noodles.
Gluten Free Pizza Crust
Makes one 16″ crust or two smaller crusts – foldable floppy and not crispy.
2 tablespoons rapid rise yeast
1 1/3 cup warm milk
1 teaspoon sugar
1 1/3 cup brown rice flour
1 cup tapioca flour
2 teaspoons guar gum
1 teaspoon salt
2 teaspoons unflavored gelatin powder
2 teaspoons dried Italian seasoning
2 teaspoons olive oil
2 teaspoons apple cider vinegar
Preheat oven to 425F degrees. In a small bowl, dissolve yeast and sugar in warm milk. In a separate larger bowl, blend together dry ingredients. Stir in yeast mixture to dry ingredient mixture. Add oil and apple cider vinegar. Mix well.
Butter and flour the pizza pan (just like you grease and flour a cake pan). Pat down dough on pan – sprinkle top of dough with flour so dough doesnt stick to your hands as youre shaping pizza. Rub olive oil on top of patted out crust. Bake plain un-topped crust for 10 minutes. Remove from oven and add toppings.
Return to oven and bake for another 20 minutes.
Brazilian Cheese Bread
2 cup tapioca flour (or starch – same thing)
1 tablespoon baking powder
¾ teaspoon Salt
1 cup Finely grated Cheese (I use Pecorino Romano for rolls and pizza. Use ½-1 cup sharp cheddar for crackers.)
3 Large Eggs
1 tablespoon Olive oil
3 tablespoons Milk
Mix dry ingredients and then add wet stuff. Mix together until it’s the consistency of cookie dough or moist play dough. You might need to add flour or milk about 2 tablespoons at a time until it’s right. It depends on humidity, how large the eggs actually are and other factors that I haven’t figured out yet. You can refrigerate it at this point for up to an hour.
For rolls – you want it a bit on the moist side. Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes.
For pizza crust – add a shake of garlic and a tsp. of Italian herbs to dough. You want it just a bit less moist than for rolls. You can either make it into one large pizza crust or 6-8 mini crusts. Put dough on cookie sheet sprayed with non-stick spray. Spray a piece of plastic wrap and place on top of dough. Roll with a rolling pin to about 1/3 inch thick. (For mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 10-12 minutes, depending on size. Top with pizza toppings and bake until cheese is bubbly.
For cheese crackers – You want the dough to be more like Playdough. Refrigerate for 20-30 minutes before rolling out. Roll out on a cloth well dusted with tapioca flour, about 1/8 inch thick. Cut into 1 inch squares or with mini cookie cutters. Bake at 375F for about 10 minutes. Watch closely and take out when crackers start to brown. Store in tightly sealed container.