Tag: gluten free
Vegan, Gluten-Free Vanilla Frosting
Want frosting on your cake? This one is allergy-friendly for almost everyone!
August 20, 2023
In a stainless-steel bowl:
Whisk until smooth.
Keep refrigerated.
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
Gluten Free Pizza Crust (makes 3-4 pizzas)
August 17, 2023
This is the same dough as Gluten-Free Multi-Grain bread, just worked differently to make pizza crusts.
Place dry ingredients in a stainless-steel mixing bowl:
Mix lightly on low speed.
Add wet ingredients to the mixing bowl:
Mix until blended, but 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 four 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, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free
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:
Mix lightly on low speed.
Add wet ingredients to the bowl:
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
Gluten Free Rich Chocolate Cake
August 11, 2023
Preheat oven to 350 degrees (convection preferred if possible).
Place dry ingredients in a stainless-steel mixing bowl:
Mix.
Add wet ingredients to the bowl:
Whisk until smooth.
Pour into a 9 x 12 glass cake pan.
Bake 45 minutes – check if a toothpick comes out clean – if not, bake an additional 5 minutes.
Let sit for 5 to 10 minutes to cool and “set” before slicing.
ALLERGY STATEMENT:
Gluten Free, Milk/Dairy Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free
