Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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Welcome!

This is my digital notebook of gluten free and dairy free recipes I’ve modified/created as well as reviews of local gluten free bakeries and commercial products labeled as gluten free. My choice to be gluten free is based on medical reasons other than celiacs. My gluten and milk fat sensitivity has physical and mental symptoms that have kept me on a low gluten and a diet low in dairy-fat. Recipes added after Sept 2017 will also be meat free (some baked goods may contain eggs, honey and other animal byproducts).

Hope you enjoy the GF food reviews, the gluten free bakery reviews and recipes! Leave a comment to tell me your thoughts.

Gluten Free Bakery Reviews:

Recipes:

Other:


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Challah Bread

This bread is not gluten free nor vegan. It creates two loaves and I highly recommend mastering the 6 strand braid or a circular braid because the bread stretches beautifully. My photos show I am still learning these techniques.

1.5 cups water
1/4 cup sugar or honey or agave
3 tsp salt
1/3 cup butter/margarine or olive oil (olive oil will give it a deeper flavor)
2 envelopes active dry yeast
1/2 cup warm water
3 eggs + 1 egg yolk, separated (for brushing)
7.5 cups all purpose flour or bread flour (more chewy) or a combination of both

Combine first 4 ingredients in a small sauce pan. Heat slowly until butter melts and sugar dissolves. Allow to cool to lukewarm.

In a large mixing bowl, add yeast and warm water, stir lightly and let rest for 5 minutes.

Beat eggs in a small bowl. Combine water/sugar mixture and eggs. Add sugar/egg mixture to yeast mixture in large bowl. Mix till combined. Slowly beat in 4 cups of flour to yeast mixture, then mix until smooth. Beat in the rest of the flour to make a soft dough. Kneed 5 minutes by hand or with mixer using minimal flour.

Lightly coat large bowl with oil, place kneaded dough into bowl and then flip. Cover with a towel and let rise 1.5 hours in a warm place or until doubled (my house is cold so I put it in the microwave – not turning on the microwave).

Lightly pat down to remove some of the air from the dough and let rise for another 1 hour in a warm place, covered. Turn out onto floured surface and shape into two 6 strand braids or two circular braided loaves. Place on greased or silicone mat lined cookie sheet(s). Brush lightly with egg yolk (discard egg white) and place remainder of egg yolk in fridge. Let loaves rise 1/2 hour more (this 3rd rise is very important).

Meanwhile, preheat oven to 350 degrees. After final rise, brush loaves with remaining egg yolk and bake for 30 minutes. For a soft crust, brush with very cold water immediately after taking loaves out of oven.

Enjoy warm or cold. Bread can be frozen.

This is the size of a loaf if you only make one instead of split it into two. Huge!


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Chickpea and herb pita pockets

This is another emeals.com meal that I enjoyed so much that I had to keep it for future. I used fresh pita from the local farmer’s market vendor.

1 can chickpeas, drained and rinsed
1/3 cup thinly sliced red onion
2 Tbsp torn fresh mint (or use more basil)
2 Tbsp torn fresh basil
2 Tbsp olive oil
1/4 tsp ground cumin
2 Tbsp vegan mayonnaise
2 pita round pockets, cut in half
1/2 cup baby spinach
1 roma tomato

Combine first 6 ingredients in a bowl. Season with salt and pepper to taste. Spread mayo among pita halves or add directly to the bowl and mix. Divide spinach, tomato, and chickpea mixture among pita halves. Enjoy!


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Cafe blueberry squares

This recipe is from A Passion for Baking by Marcy Goldman.

Crust and topping

  • 1-1/2 cups of all purpose flour
  • 1 1/2 cups of rolled oats
  • 1 cup firmly packed brown sugar (or 3/4 c for lower sugar option)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsalted vegan butter, cut into chunks

Filling

  • 3 cups blueberries or 2 cups blueberries and 1 cup raspberries
  • 3/4 cup sugar (could reduce to 1/2 cup for less sugar)
  • 2 tablespoons cornstarch or flour
  • 1 tablespoon lemon juice

Spray an 11 x 7“ baking pan with nonstick cooking spray and place pan on parchment lined baking sheet.

In a food processor put flour oats brown sugar baking powder salt and cinnamon and pulse until blend about 20 seconds. Add butter and pulse cut butter into dry ingredients until you have a mask, not dry but not sticky together.

For filling, tossed berries in a bowl with sugar, cornstarch, and lemon juice.Spread or pat half the oatmeal mixture firmly into pan. Spread on blueberry mixture. Top as evenly as you can with remaining oatmeal mixture and press lightly. Chill 30 minutes.Spray an 11 x 7“ baking pan with nonstick cooking spray and place pan on parchment lined baking sheet.

Preheat oven to 350°F. Bake 40 to 45 minutes until fruit starts to bubble; then reduce oven temperature to 325°F and bake until done, another 15 to 20 minutes or until fruit that Bubbles is deeper in color and edges of squares are browned.

Cool completely and pan before cutting or refrigerate 2 to 3 hours before cutting.


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Chickpea cauliflower pilaf

  • ½ red onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 tsp curry powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 (10-oz) pkg frozen riced cauliflower
  • ½ (15-oz) can chickpeas, drained and rinsed
  • 3 Tbsp low-sodium veggie broth
  • ¼ cup chopped roasted red peppers
  • ¼ cup chopped roasted, salted almonds
  • 2 Tbsp chopped fresh cilantro
  • ¾ lb asparagus, trimmed

Instructions

  1. Cook onion in hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Stir in curry powder, salt, and pepper; cook 1 minute.
  2. Add cauliflower and chickpeas; cook 30 seconds, stirring. Add broth; simmer 10 minutes or until thoroughly heated and liquid is evaporated. Stir in roasted peppers, nuts, and cilantro.
  3. Meanwhile, steam asparagus in a steamer basket over simmering water 5 minutes or until crisp-tender.


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Hardy Blueberry Muffins (can be made grain free)

This would be a great breakfast muffin. The tigernut flour has a grainy texture which makes this hardy like a bran muffin. I didn’t have cardamom so I used lemon zest instead.

This recipe is modified from the original. See the full grain free version by theplantparadox in the image at the bottom.

Wet Ingredients

  • 1/2 cup non-dairy milk (I used Ripple)
  • 1 tsp vanilla
  • 2 eggs
  • Zest of 1 lemon or 1 tsp cardamom

Dry ingredients

  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/3 cup sugar
  • 1/2 cup casaava flour
  • 1 cup other flour (I used 1/2 oat and 1/2 tigernut so these aren’t grain free)

  • 3/4 cup frozen blueberries

Directions:

Preheat oven to 350 degrees. Mix wet ingredients. Add dry ingredients except the blueberries. Mix till combined. The batter will be thin.

Fold in the blueberries.

Pour into 12 silicone muffin cups and bake for 30 mins. Remove from silicone and cool on a plate.