Herb Bread

This recipe was spawned out of sheer jealously and desperation! I was making my husband and son some bread and was sad I wasn't going to be enjoying it too. So I threw a little of this and that into the mixing bowl and it turned out HEAVENLY! I love how the crust ended up crispy and the hint of herbs. It's also so moist. It makes a fabulous sandwich, grilled cheese or toast.

Herb Bread

3 c brown rice flour mixture

1 1/2 t xanthan gum

1/4 t cream of tartar

2 1/2 t rapid rise yeast

1/2 t salt

1 T oregano

1/2 T thyme

1/2 T rosemary

1 t apple cider vinegar

1/2 T honey

2 large eggs

1 c warm milk (100 degrees)

4 T unsalted butter (melted)

Lightly spray the sides of a bread pan with Pam. Drizzle a little olive oil on the bottom of the pan. Set aside. Place all dry ingredients in a mixing bowl and combine. Add honey, eggs, warm milk, and butter. Mix, scrape down the pans and mix for 3 minutes. Pour the dough into the prepared pan, and let rise in a warm place until expanded above the lip of the bread pan.

Bake at 350 for 35 to 40 minutes. The top will be lightly browned. If you like a crispier crust, bake it for a little longer. Enjoy!

Poppyseed Bread

I've been craving poppy seed bread lately. Or more accurately those vanilla poppyseed muffins from Costco. So I played with a recipe and came up with this delicious bread! You can put a glaze on it, or you can just enjoy it plane. It turned out that good!

Poppyseed Bread

1 1/2 c brown rice flour mixture
1/4 t salt
1 1/2 t baking powder
3/4 t xanthan gum
2 eggs
1/2 c oil
1 c + 2 T sugar
3/4 c milk
1 T poppy seeds
1 1/2 t vanilla extract
1 1/2 t melted butter

Preheat oven to 350 degrees. Mix all dry ingredients together in a bowl. Add all remaining ingredients and mix thoroughly.  Pour in a greased bread pan and bake for 50 - 60 minutes.

Honey Cornbread Muffins

It's the time of year you can't help but eat chili, and what better to eat it with then some warm corn bread! This recipe turned out so good Dave told me it was the best corn bread he's ever eaten, gluten free or other wise.

Fresh out of the oven it's moist and has the hint of honey that will make you eat a whole muffin immediately or two (like I did) , or three (like my son did). If you can control yourself, butter them, add some more honey and enjoy them with a bowl of chili or soup.

Honey Cornbread Muffins

1 1/3 c brown rice flour mixture

1 c cornmeal

1 t xanthan gum

4 t baking powder

1/2 t salt

1/2 c oil

1/2 c honey

3 eggs

1/2 c milk

Combine all dry ingredients and mix thoroughly. Mix in all remaining ingredients. Bake at 400 for 12 - 15 minutes.

Yields: 15 muffins (or 12 muffins plus 6 mini muffins)

Pumpkin Cream Cheese Bread

The original version of this recipe is one my mom makes. It's so tempting, I must admit, I've indulged in the non gluten free version a few times before I converted it. And the new, gluten free version is just as good as the original.

Pumpkin Cream Cheese Bread

 

Filling

1 8 oz cream cheese (softened)

½ c sugar

1 large egg

1 T grated orange peel

Bread

1 2/3 c flour

1 ½ c sugar

1 t baking soda

1 t baking powder

½ t xanthan gum

½ t salt

½ t cloves

½ t cinnamon

¼ t ginger

¼ t nutmeg

1 c pumpkin puree

½ c oil

3 large eggs

1 c chopped walnuts

Preheat oven to 325. Combine filling ingredients in a small bowl and set aside.

In a larger bowl, mix all dry ingredients together. Add all wet ingredients together until combined. Scrape bottom of the bowl, and mix until just combined. Fold in nuts.

Pour half of the pumpkin mix into each loaf pan. Spoon the cream cheese mix on top. Fill with remaining pumpkin mix. Bake at 325 for 60 – 70 minutes or until a toothpick comes out clean.  Cool in pan for 10 minutes. Move to rack to cool completely.

Zucchini Bread

This is the first year we've had zucchini in our garden. We've just loved it! And you can't have an abundance of zucchini without making zucchini bread. I love it for breakfast especially, but it's tasty any time of the day.

My mother-in-law also told me you can shred the zucchini for bread and freeze it for later. So I've been shredding and freezing (in the portions of the recipe) so we can enjoy this well into the fall and winter. Now this recipe isn't super healthy, but it's delicious. It's sweet, moist, and addictive. Even my picky eater of a son loves this stuff.

Zucchini Bread

5 large eggs

1 c vegetable oil

2 1/4 c sugar
1 T vanilla extract
3 c brown rice flour mixture
1 t salt
1 t baking soda
2 t baking powder
1 1/4 t xanthan gum
5 t cinnamon
2 c grated zucchini
1 c chopped walnuts

Thoroughly combine the eggs, oil, sugar, and vanilla in a mixing bowl. Add the remaining ingredients (except the zucchini and walnuts). Stop, scrape the sides and bottom of the pan and mix again. Mix in the zucchini and walnuts. Pour into two bread pans. Bake at 325 for 70 minutes or until a toothpick comes out clean.

Cranberry Orange Bread

Before going gluten free I loved this recipe! Whenever I made it, I would eat half the loaf the same day. I converted this recipe to bring to a dinner we were invited to, and just had to try a piece before. Needless to say between myself, my  husband and my son, half a loaf was gone before we left the house... oops! It was just that good. This is a great side with dinner, but it also makes a fabulous breakfast bread.

Cranberry Orange Bread

2 c brown rice flour mixture

1 c sugar

3 t baking powder

1 t salt

1 t xanthan gum

3/4 c orange juice (about 2 oranges)

1 T grated orange peel

2 T shortening

2 large eggs (well beaten)

1 1/2 c frozen cranberries

1/2 c walnuts (optional)

Preheat oven to 350 degrees. In a bowl, mix together all dry ingredients. Stir in orange juice, peel, shortening and eggs. Scrape down the sides and mix until well blended. Stir in cranberries and nuts. Lightly spray a bread pan and dust with brown rice flour. Transfer batter to pan and bake for 55 - 65 minutes or until a toothpick comes out clean.

The SOFTEST Gluten Free Bread

I've tried several gluten free bread recipes. They were good, but something was missing. They weren't moist. I'd end up microwaving or toasting the bread to eat it. This bread is moist. On the second day. And the third day. And it's not too crumbly. It's just tasty. I've stopped searching for new bread recipes after I came up with this one.

Gluten Free Bread

2 1/2 T brown rice flour mixture

1/2 c water

3 c brown rice flour mixture

1 1/2 t xanthan gum

1/4 t cream of tartar

2 1/2 t rapid rise yeast

1/2 t salt

1 t apple cider vinegar
1 1/2 T honey

2 large eggs

1 c warm milk (100 degrees)

4 T unsalted butter (melted)

In a small pot, combine 2 1/2 T brown rice flour mixture and 1/2 c water. Whisk until completely mixed. Turn the stove on medium high and whisk until the mixture thickens up and a roux forms. It will look like runny mashed potatoes and will leave a trail behind when you whisk (like picture below). Remove from heat. Place the mix in a air tight tupperware container and store in the fridge until cool.

Lightly spray a bread pan and dust with brown rice flour. Set aside. Place all dry ingredients in a mixing bowl and combine. Add honey, eggs, warm milk, and butter. Mix, scrape down the pans and mix for 3 minutes. Pour the dough into the prepared pan, and let rise in a warm place until expanded above the lip of the bread pan.

Bake at 350 for 35 to 40 minutes. The top will be lightly browned. If you like a crispier crust, bake it for a little longer. Enjoy!

Banana Bread

When I was 24 I went on a few dates the sweetest guy. We were great friends. My family just loved him. I'm sure it had nothing to do with his bringing over warm loaves of banana bread to entice them. I would beg him for his recipe, but he never gave it to me until years later when I was married to my sweet heart and he was seriously dating his own sweet heart.

This is a recipe I knew I had to convert to gluten free. It is moist, heavenly out of the oven, delicious toasted with butter, and even freezes well after being baked. It's so good, my husband didn't know it was gluten free. He thought I had just made the regular loaf of banana bread I usually make!

Banana Bread

1/2 c butter (softened)
1 c sugar
3 large eggs
1 t cinnamon
2 t baking soda
2 c brown rice flour mixture
4 bananas (over ripe and smashed)*
3/4 t xanthan gum

Preheat oven to 350 degrees. Mix all dry ingredients together in a small bowl. In a large mixing bowl, cream butter and sugar together. Add dry ingredients and mix together. Add eggs and bananas and bead until fully mixed. Spray down and lightly flour a bread pan. Pour mixture into the prepared pan.

Bake for 1 hour 20 minutes, or until your tester comes out clean.


* You can smash up a over ripe banana in a ziplock bag and freeze it for later use. I do this whenever we have just one left that's too ripe, and as soon as I have 4 in the freezer, I make the bread. To use just thaw the banana before adding it to the mix.

Parmesan Romano Rolls

These rolls changed my gluten free eating! Fresh out of the oven they melt in your mouth. They remind me of a cheese bun I get at my favorite Brazilian restaurant. They're even delicious the next day microwaved for a few seconds. My husband and son will eat a whole batch strait out of the oven, so I have to make these on week days during nap time if I want them to last.

Parmesan Romano Rolls

1/2 c butter (salted)
1/4 c milk
1/4 c water
2 c tapioca starch (or flour)
2 t garlic (minced)
2 large eggs
1/2 c parmesan cheese*
1/4 c romano cheese*

Preheat oven to 375 degrees. Lightly mist 18 muffin tins with cooking spray. Pour the tapioca flour into an electric mixing bowl. Place butter, milk, and water in a small pot. Stirring constantly, heat mixture until melted and starts to boil.

Add the butter mixture to the electric mixing bowl. Mix with a whisk attachment until it becomes stretchy and smooth. Pour the cheeses and garlic into the mixing bowl and mix thoroughly.

Add the eggs and beat together. Scoop 1 1/2 tablespoons into prepared muffin tins. Bake for 25 minutes or until the cheese starts to lightly brown. The whole roll won't be brown, just little flecks of cheese. Enjoy warm or reheated the next day!

Yeilds: 18 rolls


* You can substitute parmesan, romano, or even asiago cheese. Just make sure it all adds up to 1 cup of cheese total.