Waffles with Blueberry Sauce – Gluten Free AND Gluten Free Vegan options

Posted on December 4, 2023December 4, 2023 by kbbweb

WAFFLES WAFFLES WAFFLES!!!

VERSION 1: Gluten Free Waffles

Kimberlee Bethany Bonura, 11/29/23

Makes approximately 8 – 10 waffles

Needed:

waffle iron

stainless steel bowl and whisk

ladle or spoon

4 eggs

2 cups water

1/2 cup olive oil

3 teaspoons baking powder

1 cup brown rice flour

1 cup sorghum flour

1 cup millet flour

1/2 cup ground flax meal

Put in bowl:

4 eggs

2 cups water

½ cup olive oil

Whisk well.

Add to bowl:

3 teaspoons baking powder

1 cup brown rice flour

1 cup sorghum flour

1 cup millet flour

½ cup ground flax meal

Whisk until smooth.

Plug in the waffle iron to heat it up.

When your waffle iron is hot, scoop about ½ cup of batter into the center of the waffle iron.

FOLLOW YOUR WAFFLE IRON’S INSTRUCTIONS FOR BAKING WAFFLES.

You can store waffle batter in a covered container in the refrigerator for up to 2 days.

To keep waffles warm, heat oven to warm and put waffles on an oven safe plate or dish in the oven until you’re ready to eat.

ALLERGY STATEMENT:

Gluten-Free, Milk/Dairy Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

VERSION 2: Gluten Free AND VEGAN Waffles

Kimberlee Bethany Bonura 11/29/23

Makes approximately 8 – 10 waffles

Needed:

waffle iron

stainless steel bowl and whisk

ladle or spoon

2 ½ cups water

1/2 cup olive oil

3 teaspoons baking powder

1 cup brown rice flour

1 cup sorghum flour

1 cup millet flour

1 cup ground flax meal

Put in bowl:

2 ½ cups water

½ cup olive oil

1 cup ground flax meal

Whisk well.

Add to bowl:

3 teaspoons baking powder

1 cup brown rice flour

1 cup sorghum flour

1 cup millet flour

Whisk until smooth.

Plug in the waffle iron to heat it up.

When your waffle iron is hot, scoop about ½ cup of batter into the center of the waffle iron.

FOLLOW YOUR WAFFLE IRON’S INSTRUCTIONS FOR BAKING WAFFLES.

You can store waffle batter in a covered container in the refrigerator for up to 2 days.

To keep waffles warm, heat oven to warm and put waffles on an oven safe plate or dish in the oven until you’re ready to eat.

ALLERGY STATEMENT:

Gluten-Free, Milk/Dairy Free, Tree Nut Free, Egg-Free (VEGAN), Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

ON TOP OF YOUR WAFFLE: Blueberry Sauce

Kimberlee Bethany Bonura 11/29/23

Great for pancakes and waffles, as well as a topping for cheesecake, angel food cake, and ice cream! This is a sauce because the whole blueberries are left in the sauce; you can strain out the blueberries and bits if you prefer a smooth syrup.

Needed:

1/2 cup turbinado sugar

2 cups water

2 cups fresh blueberries

In a saucepan, put:

½ cup turbinado sugar

2 cups water

2 cups fresh blueberries

Put saucepan on burner and start burner on high.

Bring water to a boil, then turn down to medium heat.

Let boil 5 – 10 minutes, stirring regularly to prevent scorching and/or spilling over.

Serve and enjoy warm or pour into a bottle and enjoy later. Blueberry sauce can be stored for about 1 week in refrigerator. (If you know how to prepare and sanitize bottles for canning, then it can be stored longer, based on your canning preparation techniques.)

ALLERGY STATEMENT:

Gluten-Free, Milk/Dairy Free, Tree Nut Free, Egg-Free (VEGAN), Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Multi-Grain Gluten Free AND Vegan Biscuits

Posted on November 20, 2023 by kbbweb

Multi-Grain Gluten Free AND Vegan Biscuits

Makes approximately 27 – 30 biscuits.

11/20/2023

Make your “flax eggs.” In a small bowl, place:

4 tablespoons flax meal
½ cup warm water

Leave to soak for 5 minutes.

Whisk with a fork.

Place dry ingredients in a stainless-steel mixing bowl:

½ cup psyllium husk powder
2 tablespoons instant yeast
2 tablespoons turbinado sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
1 cup millet flour
1 cup teff flour
1 cup sorghum flour
1 cup quinoa flour

Mix lightly on low speed.

Add wet ingredients to the bowl:

“Flax egg” mixture
½ cup sunflower oil
3 ½ cups warm water

Mix until blended, but it will be sticky and like children’s clay.

Oil 3 large cast iron pizza pans.

Preheat oven to 425 degrees (convection preferred if possible).

Put a sheet of parchment paper on your counter.

Flour it lightly with millet flour.

Drop 1/3 the dough in the center, and flour the top with millet flour dust.

Put another sheet of parchment paper on top.

Use a rolling pin to roll out until about ½ inch thick.

Use a glass or cookie sheet to cut out rounds, and place them onto your pan.

Repeat 2 more times until all dough is rolled out and cut.

Makes about 27 to 30 biscuits, depending on the size of your cutter.

Bake 15 minutes.

Remove from oven, let sit away from drafts for 15 minutes.

ALLERGY STATEMENT:

Gluten Free, Milk/Dairy Free, Egg Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Banana Bread / Muffins: 2 varieties – Vegan (with wheat) and Vegan and Gluten-Free

Posted on October 4, 2023October 5, 2023 by kbbweb

Banana Bread! Or Muffins! For breakfast, lunch, dinner, snacks! YUM!

2 options so you can feed everyone you love. First a vegan with wheat, and below that a Vegan AND gluten-free.

Vegan Banana Bread

10/3/2023

Makes 1 loaf or 18 muffins.

Preheat oven to 350˚F. Convection preferred.

Puree 3 ripe bananas in blender or food processor.

In a small bowl, make your flax eggs:

2 tablespoons ground flax meal

¼ cup warm (not hot) water

Let it sit for 5 minutes.

Then whisk with a fork.

In the bowl of your mixer (or a large mixing bowl):

1 cup brown sugar

Flax eggs

¼ cup olive oil

1 tablespoon vanilla

3 tablespoons unsweetened rice milk

Mix until smooth and creamy.

Add to mixer:

2 ¼ cup white whole wheat flour

1 tsp. baking powder

½ tsp. baking soda

Mix.

Add banana puree.

Mix well.

For bread: pour into 1 oiled bread pan.

For muffins: pour into muffin cups. I like parchment paper cups in a silicone muffin pan.

Bake for 1 hour. Time may vary slightly depending on weather and humidity. Use a toothpick to test if done – toothpick will come out clean when done.

ALLERGY STATEMENT:

Milk/Dairy Free, Egg-Free (VEGAN), Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Vegan and Gluten Free Banana Bread

10/3/2023

Makes 1 loaf or 18 muffins.

Preheat oven to 350˚F. Convection preferred.

Puree 3 ripe bananas in blender or food processor.

In a small bowl, make your flax eggs:

2 tablespoons ground flax meal

¼ cup warm (not hot) water

Let it sit for 5 minutes.

Then whisk with a fork.

In the bowl of your mixer (or a large mixing bowl):

1 cup brown sugar

Flax eggs

¼ cup olive oil

1 tablespoon vanilla

3 tablespoons unsweetened rice milk

Mix until smooth and creamy.

Add to mixer:

1 cup brown rice flour

1 cup sorghum flour

¼ cup oat flour

1 tsp. xanthan gum

1 tsp. baking powder

½ tsp. baking soda

Mix.

Add banana puree.

Mix well.

For bread: pour into 1 oiled bread pan.

For muffins: pour into muffin cups. I like parchment paper cups in a silicone muffin pan.

Bake for 1 hour. Time may vary slightly depending on weather and humidity. Use a toothpick to test if done – toothpick will come out clean when done.

ALLERGY STATEMENT:

Gluten-Free, Milk/Dairy Free, Egg-Free (VEGAN), Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Vegan and Gluten Free Pizza Crust (makes 3-4 pizzas)

Posted on September 26, 2023 by kbbweb

Vegan and Gluten Free Pizza Crust (makes 3-4 pizzas)

September 26, 2023

This is the same dough as Vegan and Gluten-Free Multi-Grain bread, just worked differently to make pizza crusts.

In a bowl, make your flax eggs:

4 tablespoons ground flax meal
½ cup warm (not hot) water
Leave to soak 5 minutes.
Whisk with a fork.

Place dry ingredients in a stainless-steel mixing bowl:

½ cup psyllium husk powder
2 tablespoons instant yeast
2 tablespoons turbinado sugar
4 teaspoons baking powder
½ teaspoon salt
2 teaspoon xanthan gum
1 cup millet flour
1 cup teff flour
1 cup sorghum flour
1 cup quinoa flour

Mix lightly on low speed.

Add wet ingredients to the mixer:

Flax egg mixture
½ cup sunflower oil
3 ½ cups warm water

Mix until blended, it will be sticky and thick.

Oil 3 – 4 cast iron pizza pans (depending on size), then sprinkle a few tablespoons of millet flour on each.

Have ½ cup millet flour handy for working.

Divide the dough into rough balls and place it in the center of each of your pans.

Sprinkle a little millet flour on top of each dough ball.

One at a time, place a sheet of parchment paper (the size of your pan) on top of the dough ball. Use a rolling pin to roll the dough ball out into a circle, rolling from the center out toward the edges of the pan. As the dough ball rolls out, you may need to lift the parchment paper and sprinkle a little more millet flour to keep the dough workable. As you roll, create a small thicker crust edge around the edge of the pan.

Repeat for the remaining crusts.

Preheat oven to 350 degrees (convection preferred if possible).

Cover with a clean cloth, place in a warm place away from drafts, let rise for 20 minutes.

Add your desired toppings. (Or, bake plain to freeze for later).

Bake 30 minutes.

Remove from oven, let sit in a warm place away from drafts for 5 minutes.

Cut into slices with kitchen scissors and enjoy.

ALLERGY STATEMENT:

Gluten Free, Milk/Dairy Free, Egg Free (VEGAN), Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Multi-Grain Gluten Free AND Vegan Bread (makes 2 loaves)

Posted on August 29, 2023 by kbbweb

Multi-Grain Gluten Free AND Vegan Bread (makes 2 loaves)

8/29/2023

I am so, so excited. This may be my greatest baking accomplishment ever. A gluten-free, allergy-free, vegan bread that has a nice texture, tastes good, and actually slices well.

I am so grateful to all the internet folks who taught me the secret of “the flax egg.”

Make your “flax eggs.” In a small bowl, place:

4 tablespoons flax meal
½ cup warm water

Leave to soak for 5 minutes.

Whisk with a fork.

Place dry ingredients in a stainless-steel mixing bowl:

½ cup psyllium husk powder
2 tablespoons instant yeast
2 tablespoons turbinado sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
1 cup millet flour
1 cup teff flour
1 cup sorghum flour
1 cup quinoa flour

Mix lightly on low speed.

Add wet ingredients to the bowl:

“Flax egg” mixture
½ cup sunflower oil
3 ½ cups warm water

Mix until blended, but it will be sticky and like children’s clay.

Oil two cast iron bread pans.

Divide the dough into your two pans, using a silicone spatula to spread it evenly and smooth out the tops.

Cover with a clean cloth, place in a warm place away from drafts, let rise for 45 minutes. (A closed microwave or cupboard is a great place to let the loaves rise.)

Preheat oven to 325 degrees (convection preferred if possible).

Bake 1 hour and 15 minutes (it should sound hollow when you tap the top of the loaf with a wooden spoon).

Turn oven off, open door, let bread sit 5 minutes to adjust temperature before you move it.

Remove from oven, let sit away from drafts for 20 minutes.

Use a butter knife to carefully cut away from the 4 sides of the pan, turn the pan over on a clean cutting board, tap the bottom, and the bread loaf should come out.

Place upright on the cutting board and let cool completely.

Slice it with a serrated bread knife.

ALLERGY STATEMENT:

Gluten Free, Milk/Dairy Free, Egg Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Gluten Free Multi Grain Bread (Makes 2 loaves)

Posted on August 17, 2023 by kbbweb

Gluten Free Multi Grain Bread (Makes 2 loaves) August 17, 2023

Gluten-free bread is HARD! I began baking bread with my grandmother in childhood. I’ve been experimenting with gluten-free bread for almost 5 years. Most gluten-free cookbooks and recipe bloggers use dairy (butter, cream) or nut-based products (almond flour, coconut oil) to get the bread to gel and hold. Other gluten-free bakers use a variety of refined sugars and starches (potato starch, tapioca starch) to get a light fluffy texture. My family’s dietary allergies and requirements put those ingredients off limits, and so I’ve been on a continual journey to figure out a whole-grain, dairy-free, nut-free gluten-free bread that has a nice taste, a nice feel in the mouth, and which can actually be sliced for sandwiches and toast. I also wanted to use gluten-free flours other than oats and rice, since they are already common grains in our gluten-free diet, and I wanted some variety. After almost 20 different trials, I found one we really like. Here it is, for your gluten-free, dairy-free, nut-free eating pleasure!

Place dry ingredients in a stainless-steel mixing bowl:

½ cup psyllium husk powder
2 tablespoons instant yeast
2 tablespoons turbinado sugar
4 teaspoons baking powder
½ teaspoon salt
2 teaspoon xanthan gum
1 cup millet flour
1 cup teff flour
1 cup sorghum flour
1 cup quinoa flour

Mix lightly on low speed.

Add wet ingredients to the bowl:

4 eggs
½ cup sunflower oil
3 ½ cups warm water

Mix until blended, but it will be sticky and not smooth.

Oil two cast iron bread pans.

Divide the dough into your two pans, using a silicone spatula to spread it evenly and smooth out the tops.

Cover with a clean cloth, place in a warm place away from drafts, let rise for 45 minutes.

Preheat oven to 350 degrees (convection preferred if possible).

Bake 45 minutes (it should sound hollow when you tap the top of the loaf with a wooden spoon).

Remove from oven, let sit in a warm place away from drafts for 20 minutes.

Use a butter knife to carefully cut away from the 4 sides of the pan, turn the pan over on a clean cutting board, tap the bottom, and the bread loaf should come out.

Place upright on the cutting board and let cool completely.

Slice it with a serrated bread knife.

ALLERGY STATEMENT:

Gluten Free, Milk/Dairy Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free