Category: Breads and Muffins

Low Gluten Multi-Grain Bread – version 1

Posted on by Lisa P
Low Gluten Bread
Fresh out of the bread maker

I made this bread for Easter dinner. I should not experiment on a holiday I know, but Trader Joe’s was closed and I wanted a nice bread that wasn’t white and processed, and ideally gluten-free. Gluten-free bread takes too long because it’s not bread machine friendly, so I concocted this mash-up of 1/2 regular whole wheat and 1/2 gluten-free bread recipe for the bread machine. It’s not perfect, but it was good enough for Easter dinner.

1-1/2 C water, warmed in microwave
2 T oil
2 T honey
1 egg
1 t salt
1/8 C ground flax
2/3 C almond flour
1 C brown rice flour
1 C masa de harina
2/3 C Whole wheat flour
2/3 C white bread flour
1/2 C potato starch
1/4 C fat free milk powder
1 t xanthan gum
1 T yeast

Put in bread machine in this order, or in the order recommended by your particular machine. It’s a 2lb loaf however it comes out small and dense so a smaller machine could probably do it. Just make sure to put it on Dark crust so it will get a longer cooking time than a 1-1/2 lb loaf.

Eating notes:
– Tasty but not very sweet.
– Dense but makes good thin slices that toast well
– It freezes also freezes well.

Things to try next time…
– try 3 T ea oil and honey
– more flax meal
– lighter starch?
– replace almond flour with something else… spelt?

Gluten Free Pumpkin Muffins

Posted on by Lisa P

Whodathought you could make GF muffins that don’t taste GF?

I made these with freshly puréed roasted pumpkin that I made from a leftover Halloween pumpkin (uncarved!). I brought some to work and left them in the break room, and found this note stuck to the empty plate.

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P.S. I made these in a toaster oven with a convection option.

Lisa’s Gluten-Free Pumpkin Muffins

Wet Ingredients:
1/4 C Butter
3/4 C Sugar
2 eggs
1 tsp vanilla
2 C fresh pureed pumpkin (drained)

Dry Ingredients:
2/3 C brown rice flour
2/3 C gluten-free oat flour
1/3 C almond flour
1/3 C tapioca starch
1-1/2 t xanthan gum
1 T baking powder
1 t baking soda
1/2 t salt
1-1/2 t pumpkin pie spice

Directions:
1. In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, mixing after each one. Add vanilla and pumpkin and blend well.

2. In a separate bowl, mix all dry ingredients together well.

3. Gradually add dry ingredients to wet pumpkin mixture. Use mixer on low to mix until just blended. Do not over-mix.

4. Preheat oven to 350.

5. Wipe muffin tin cups with a light coat of oil. A non-stick 12-muffin pan is ideal.

6. The dough will be heavy and dense. Use a large table spoon to scoop dough into cups. It should mound slightly above the surface of the tin.

7. Bake for 18-20 minutes.

Let cool slightly in the tin and then use a butter knife to gently pry each muffin out. Cool completely on wire rack.

Bread Machine Bread Without a Hole

Posted on by GrandmaJo

Bread Machine Bread Without a HoleOne thing I’ve always disliked about bread baked in a machine — the hole in the bottom of the bread.

Good news!  There’s a way to get rid of the hole in your bread machine bread. There are  actually two great ways to end up with a yummy loaf of home made bread without a hole in the bottom.

Remove the Bread Machine Paddle

The easiest way is to check your machine manual for the final punch-down just before the final rise.  As soon as the dough has punched down and is about to start that last rise, you want to pull the paddle out.  I pull the pan of dough right out of the machine, put the dough in a plate or even just hold it in my hand.  Then I pull out the paddle out, put the dough back in the pan and hoist the pan back in the machine.  This all takes about 30 seconds so there’s insignificant effect on the rest of the bread cycles.  When it’s all done… surprise! A beautiful loaf of bread with no hole!

Finish the Bread in the Oven

A slightly less easy way (but with better results) is to pull the dough out after it’s risen and finish the baking process in the oven instead.  I’ll cover this technique in my next blog post, so stay tuned!