Posts Tagged ‘Potato-Free’

Gluten-Free, Sourdough Pita Bread

Makes 8

I’m truly delighted by these little, gluten-free, sourdough flat breads. They puff-up when baked, they’re perfect for pocket sandwiches, and they’re wonderful with hummus!

2 cups mature Gluten-Free Natural Levain Starter Culture

½ cup warm (about 100 degrees F), well, spring, or filtered water

1 ½ cups tapioca flour, plus more for rolling out the dough

1 tablespoon honey

1 tablespoon chia seeds

2 teaspoons xanthan gum

1 ½ cups sorghum flour

1 ½ teaspoons whole, unrefined sea salt

1 teaspoon extra-virgin olive oil

In a large bowl combine the mature starter, warm water, honey, chia seeds, and xanthan gum. Whisk until evenly combined, about 2 minutes. Add ½ cup of the sorghum flour and ½ cup of the tapioca flour at a time. Use a wooden spoon or the dough hook to mix incorporated. Add 1 teaspoon of olive oil. Mix until the oil has been absorbed into the dough, about 1 more minute. Scrape the dough into a ball. Lightly oil the mixing bowl. Turn the dough in the bowl to coat in the oil. Cover tightly. Set to rise in a warm (about 75 degrees F) place for 2 ½-3 hours, until nearly doubled in bulk.

Center the oven rack. Place a cookie sheet or jelly-roll pan in the cold oven. Preheat the oven to 500 degrees F. Use a bench scraper or chef’s knife to cut the dough into eight equal portions. Lightly flour your hands, a work surface, and a rolling pin.  Form the dough into a ball. Flatten and roll into a round that is ¼-inch to 3/8-inch thick and about 6-inches in diameter.

Bake 3-4 breads per batch on the hot cookie sheet. After 3 minutes remove from the oven. Flip each bread. Use the flat side of a metal spatula to press down all of the bubbles in the pita (this actually helps the bubbles to expand). Return to the oven. Bake until puffy and barely browned, about 3-4 more minutes. Stack hot pita breads and wrap in a kitchen towel. This will keep them moist and warm for up to one hour. Serve while still warm. Store cooled pita tightly covered in the refrigerator for up to 3 days.


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Gluten-Free Blueberry & Banana Muffins

Nutty and moist, simple and quick – these coconut flour, banana, and blueberry muffins are already a favorite around my house! I like to peel, mash, and freeze ripe bananas in a half-pint mason jar – then they’re always ripe and ready to make bread. Defrost frozen mashed bananas overnight in the refrigerator or on the countertop at room temperature for 1-2 hours before making bread.

Makes 12

¾ cup Gluten-Free All-Purpose Flour Mix

¾ cup coconut flour

½ cup whole cane, palm, or date sugar

2 tablespoons chia seeds

1 teaspoon baking soda

¼ teaspoon unrefined sea salt, finely ground

1 large egg,lightly beaten, at room temperature

1 cup whole coconut milk, at room temperature

1 cup mashed bananas, about 2 large

½ cup extra-virgin coconut oil or unsalted butter, melted, or a mixture of the two

1 cup fresh or frozen blueberries

Center the rack in the oven. Pre-heat  the oven to 375 degrees F. Line twelve muffin tins with muffin cups (see cooks note). (Conversely, line 4 mini (3-inch x 5-inch x 2 1/4 -inch) bread pans). In a large mixing bowl combine coconut flour, all-purpose flour, sugar, chia seeds, baking soda, and salt. Use a wooden spoon or the paddle attachment to mix until thoroughly combined, about 1 minute. Add the egg, coconut milk, bananas, and coconut oil or butter. Mix until a smooth batter forms, about 2 minutes. Slowly fold the blueberries into the batter. Fill muffin cups 3/4 full; use about 1/3 cup of batter in each cup (or fill bread pans 3/4 full by using about 1 cup of batter in each pan).

Bake until a toothpick inserted in the center comes out clean, about 15-20 minutes for muffins and 25-30 muffins for mini bread pans.  Cool in the pan or pans on a rack.

Cooks note:

Twelve muffin cups can be made from a piece of parchment paper measuring 12 inches by 16 inches. Fold the 12-inch side of the paper lengthwise into thirds, then fold the 16-inch length of paper into quarters. Unfold the paper. There should be 12, 4-inch squares on the paper. Cut along the fold lines. Use the bottom of a glass or ramekin that has an outside diameter slightly smaller than the inside diameter of the muffin pan. Invert the glass. Center the parchment paper over the bottom of the glass. Use your hands to fold the parchment paper down over the glass, creating a large muffin cup.  Repeat with the remaining papers.

This post was shared at the Real Food Forager’s Fat Tuesday blog carnival, at Simply Sugar & Gluten Free’s Slightly Indulgent Tuesday blog carnival, and at Kelly the Kitchen Kop’s Real Food Wednesday .

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Gluten-Free Third Bread

Makes 1 loaf

This bread is made with a combination of three, whole-grain, gluten-free flours – thus each flour is one-third of the bread!  Soaking the flours overnight increases the digestibility (and palatability) of the whole grains. This recipe uses ginger powder to increase the probiotic content of the soaking water and hasten fermentation of the grains. The result is a 100% whole grain, gum-free, easily digestible, tender, delicious, sandwich bread.

1 ¼ cups brown rice flour

1 ¼ cups sorghum flour

1 ¼ cups millet flour

½  teaspoon organic, dried ginger powder

2 cups warm (about 100 degrees F) water

2/3 cup flax meal

1 teaspoon finely ground, unrefined sea salt

1 tablespoon whole cane, date, or palm sugar

1 teaspoon active dry yeast

2 tablespoons olive oil or ghee, plus more for greasing the pan

In a large glass or ceramic mixing bowl combine the brown rice flour, sorghum flour, millet flour, warm water, and ginger. Use a wooden spoon to mix until a smooth batter forms. Cover tightly with a non-reactive lid. Leave in a warm (75-80 degrees F) place overnight, about 12-24 hours.

Generously grease a standard (4 ½” x 8 ½ ” x 3”) glass loaf pan. Add the flax meal, salt, sugar, and yeast to the soaked flour mixture. Use a wooden spoon or the paddle attachment to stir the batter until a fluffy dough forms, about 2 minutes. Add the oil or ghee. Stir until it becomes fully incorporated, about 1 minute. Scoop the batter into the greased bread pan. Cover with a light (flour-sack style) towel or cloth napkin. Set to raise in a warm (75 -80 degrees F) place until even with the top of the pan, about 30-45 minutes.

Center the oven rack. Pre-heat the oven to 350 degrees F. Bake until slightly browned on top, about, 70-80 minutes. Remove the finished bread from the pan. Cool on a rack. Store tightly covered at room temperature if you plan to eat the bread over 1-2 days. Store tightly covered in the refrigerator up to 5 days. For longer storage wrap with wax paper, place in a freezer bag, and store in the freezer up to 2 weeks.

This post was shared on Fat Tuesday, Slightly Indulgent Tuesday & Real Food Wednesday!

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Winter Squash and Apple Soup

Makes 8 cups

This satisfying soup is based on my food-writing mentor Diane Morgan’s Delicata Squash Soup with Parmesan Croutons. I’ve adapted to Diane’s recipe to be gluten-free, dairy free, and to make use of the variety of squash and apples in my wintertime pantry.

2 tablespoons olive oil or ghee

2 medium sized apples, peeled, cored, and diced (see cooks note)

1 medium onion peeled and diced

½ cup coconut milk

2 cups winter squash, cooked (see cooks note)

4 cups chicken stock

1 teaspoon coarsely ground unrefined sea salt, plus more to taste

½ teaspoon dried thyme

¼ teaspoon freshly ground nutmeg

ground black pepper to taste

green onions, thinly sliced for garnish

Gluten-Free French Bread (optional)

Heat a large, heavy bottomed stock pot over medium-high. Add the oil or ghee and swirl to coat the pan. Add the diced apples and onions. Cook, stirring frequently, until the onions begin to brown at the edges, about 8-10 minutes. Add the coconut milk, cooked squash, and chicken stock. Turn the heat to high. Bring the soup to a rolling boil. Reduce the heat to medium-low. Skim any accumulated film from the top of the soup. Add the salt, thyme, nutmeg, and pepper.  Simmer over medium-low for about 15 minutes.  Remove from the heat. Puree with an immersion blender (or regular blender).  Add salt and pepper to your own taste. Serve with toasted French bread.

Cooks notes:

Baking apples like Granny Smith, Golden Delicious, and Caville Blanc are best, although winter storage varieties like Braeburn and Fuji are also suited to this soup.

Winter squash varieties like Delicata, Butternut, Sweet Meat,  Kabocha, and  Sweet Pumpkin can be used. First halve the squash and remove the seeds.

To bake, preheat the oven to 350 degrees F. put one-inch of water in a baking dish. Place the squash face down in the dish. Bake at 350 degrees F until soft, about 30 minutes to 2 hours, depending on the variety and individual size of the squash. Add water periodically throughout cooking to maintain one inch in the pan.

To steam squash a 16-20 quart stock pot with steamer basket is convenient, especially for large varieties like Hubbard.  For small varieties use a medium sauce pan with steamer basket. Fill the pot with 1-2 inches of water. Cut larger squash into several smaller pieces (4-6 inches square). Cover the pot. Cook over medium heat until soft, about 30 minutes to one hour.

Canned or previously frozen winter squash can also be used.

This was shared on Fat Tuesday, Slightly Indulgent TuesdayReal Food Wednesday, and Sunday Soup Night.

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Kefir Sauerkraut

Makes about 1 quart

Dairy kefir grains can be used to make quick and consistently delicious cultured sauerkraut. The kefir grains act as a starter culture for the cabbage, the ‘kraut ferments for just 2-3 days, and the results are predictable: tangy, crunchy, and palate pleasing. To preserve the probiotic content, heat raw, cultured sauerkraut to no more than 110 degrees F. Serve as a garnish to savory dishes like baked beans, vegetable or lentil salads, roasted meats, or stir-fries. This recipe is inspired by Dom’s Kefirkraut recipe.

1 medium sized white cabbage

1 tablespoon unrefined sea salt

1 tablespoon dairy kefir grains, well rinsed (see cooks notes)

clean (well, spring, or filtered) water

Prepare a half-gallon (or one-gallon) wide-mouth glass jar by washing it in hot soapy water (use soap, not detergent). Remove any wilted or discolored outer leaves on the cabbage. Discard them. Peel off one crisp outer leaf. Trim it one-inch larger than the diameter of the jar. Set it aside to be used later as a cover for the sauerkraut.

Use a chef’s knife to half, core, and thinly slice the cabbage. Place one quarter of the sliced cabbage in a large bowl. Sprinkle with one quarter of the salt. Use a large wooden pestle, kraut pounder, or the flat end of a meat hammer to bruise the cabbage leaves. When the vegetables have been thoroughly bruised, add another quarter of the cabbage. Sprinkle with another quarter of the salt. Repeat the bruising process with the remaining cabbage and salt.

Place one half of the kefir grains in the bottom of the prepared jar. Add one half of the cabbage. Press down firmly with your pestle, pounder, or hammer. Evenly compact the cabbage within the jar. Add the remaining kefir grains. Then add the remaining cabbage. Again, press down to evenly compact the mixture. Cover the shredded cabbage with the reserved cabbage leaf. Tuck the edges of the leaf into the sides of the jar. Add a weight heavy enough to hold the cover leaf in place (see cooks notes). Add enough water to cover the top of the sauerkraut by one inch. Cover the top of the jar with a cloth or paper towel. Secure the cover tightly with a rubber band or string.

Store at room temperature (about 65-75 degrees F) until the kraut smells and tastes pleasingly tangy, about 2-3 days. Skim any foam that rises to the top during the fermentation period. If the liquid evaporates, add water to keep the sauerkraut covered by one inch.

Store tightly covered in the refrigerator. The taste of kefir kraut is stable for two weeks. After 2 weeks of storage it becomes increasingly, though pleasantly, tart. Eat within one month.

Cooks notes:

To prepare kefir grains for making sauerkraut rinse them in water until it runs clear. No traces of milk should remain.

If it fits through the opening in the sauerkraut jar, a pint-sized mason jar, filled with water, and capped tightly may be used as the weight. To use a stone as a weight for fermentation, select one that is non-porous, relatively heavy and flat, and fits easily through the mouth of your fermentation jar. Scrub the stone with hot soapy water. Then, sanitize it by dropping it into a pan of boiling water for 2 minutes (alternately, drop the stone into the silverware tray of the dishwasher and sanitize it with the next load of dishes).

Read more about Making Kefir

Read more about why Fermented Beverages are Homemade Probiotics and Multi-Vitamins

This recipe was shared on Fat-Tuesdays, Slightly Indulgent Tuesdays,  Hearth & Soul Hop, Real Food Wednesday, and at the Probiotic Food Challenge.

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Gluten-Free Sourdough Sticky Buns

Makes 8

These extravagantly sweet cinnamon sticky buns are topped with a mixture of butter, whole cane sugar, maple syrup, and pecans. They’re so indulgent that I only serve them on the most special occasions!

1 ½ cups whole cane, palm, or date sugar

1/3 cup, plus 4 tablespoons melted unsalted butter or ghee, plus more for greasing the pan

½ cup maple syrup

1 cup raw or crispy pecans

1 tablespoon cinnamon

½ cup raisins or currants

1 recipe Gluten-Free Sourdough Coffee Cake dough

Gluten-Free All Purpose Flour for rolling out the dough

Generously grease a 9-inch x12-inch glass or ceramic baking dish with butter or ghee. In a small saucepan combine 1 cup of the whole sugar, 1/3 cup of the melted butter, and the maple syrup.  Stir constantly over medium heat until the sugar melts, about 5 minutes. Pour the mixture into the baking pan. Scatter the pecans evenly over the surface of the sugar mixture. (This forms the topping when the sticky buns are inverted after baking.)

In a small bowl combine ½-cup of the whole cane, date, or palm sugar with the cinnamon.

Cover your work surface with a pastry cloth or flour-sack towel. Dust generously with flour. Scoop the dough onto the cloth. Dust it with flour as needed to keep from sticking. Use your hands to form the dough into a rectangle roughly twice as long as wide. Use a rolling pin to roll it out into a rectangle about 10 inches x 16 inches x ½-inch thick. Brush the top of the dough with the remaining 4 tablespoons of melted butter. Sprinkle the cinnamon sugar mixture over the entire surface of the dough. Scatter the raisins evenly.

Rotate the pastry cloth or towel such that one short side of the pastry is facing you. Start with this short side and roll away from you. Use the cloth and both hands lift to the edge and tightly roll-up the pastry. Transfer the roll – seam side down – from the cloth to a large cutting board. Use a chef’s knife to slice the roll into 8 equal slices. Arrange the buns close together on the topping.

Sticky buns are ready to bake

Cover loosely and set in a warm (about 75 degrees F) place to rise until the buns expand to fill the pan, about 3-4 hours.  (Alternately, this recipe can be made a day in advance, tightly covered, and refrigerated for 12-24 hours. The buns will rise slowly in the refrigerator and be ready to bake the next day.)

Fully baked and ready to invert

Adjust the oven rack to the center of the oven. Preheat the oven to 375 degrees F. Bake until the topping (on the bottom) bubbles throughout the buns and the top is evenly browned, about 30-35 minutes. Remove from the oven. Immediately, place an inverted serving platter over the buns. Quickly and without hesitation, flip the sticky buns onto the serving platter. Serve while still warm (or if baked in advance, reheat in a warm (about 250 degree F) oven for 15-20 minutes prior to serving). Store any left-over buns tightly wrapped in the refrigerator.

This post was shared on Slightly Indulgent Tuesdays and Real Food Wednesday.

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Gluten-Free Sourdough Coffee Cake         

Makes 1 8-inch square cake

This slightly sweet, natural yeast-leavened cake is part pastry and part sourdough bread.  It’s perfect for transforming an average weekend brunch into a celebration! Get ahead by mixing up the cake a day in advance and letting it raise overnight in the refrigerator. The cake can be baked in the morning and eaten for breakfast or brunch – warm from the oven. Serve thickly sliced with sliced fresh fruit, preserves, or even lemon curd.

1 ½ cups mature Gluten-Free Natural Levain Starter Culture

½ cup whole coconut milk, at room temperature (about 72 degrees F)

2 large eggs, lightly beaten

1 teaspoon vanilla extract

½ cup whole cane, palm, or date sugar

4 tablespoons chia seeds

1 teaspoon unrefined sea salt, finely ground

½ teaspoon baking soda

4 ½ – 5 ½ cups Gluten-Free All-Purpose Flour

½ cup unsalted butter or ghee, at room temperature, plus more for greasing the pan and brushing the top of the cake

In a large mixing bowl combine the mature starter, coconut milk, eggs and vanilla. Whisk until thoroughly combined. Add the sugar, chia seeds, and sea salt. Add the all-purpose flour about 1 cup at a time. Use a wooden spoon (or the paddle attachment) to mix the batter well after each addition. Reserve the final cup of flour. Add by the tablespoon until the dough no longer sticks to your fingers when pressed lightly. Add the butter or ghee. Continue mixing until the butter or ghee has been fully incorporated.

Lightly grease an 8-inch square by 2-inch deep baking dish. Scoop the batter into the pan. Smooth it into an even layer.

Cover loosely and set in a warm, about 75 degrees F, place until the dough puffs to within ½-inch of the top of the pan, about 3-4 hours. Alternately, the cake may be prepared the day prior to baking. Cover it tightly (see cooks note). Store in the refrigerator overnight. The cake will slowly raise and be ready for baking the next day (about 12-24 hours later).

Adjust the oven rack to the center position. Preheat the oven to 350 degrees F. Brush the top of the cake with melted butter or ghee. Bake until a toothpick inserted in the center comes out clean, about 60-70 minutes (80-90 minutes if baked cold from the refrigerator). Serve while still warm, or if baked in advance, reheat in a warm (about 250 degrees F) oven for 20-30 minutes before serving. Store tightly covered.

Cooks Note:

To make a tight and non-reactive cover in a plastic-wrap-free kitchen first cover with wax paper just large enough to cover the pan. Then cover with a piece of aluminum foil large enough to wrap down the sides of the pan. Save the cover for re-use by brushing off any bits of dough and folding into quarters. Store right next to the wax paper.


Streusel Topped Coffee Cake

This topping is sprinkled over the cake just before baking.

1/3 cup tapioca or arrowroot flour

1/3 cup whole cane, date, or palm sugar

2/3 cup crispy nuts, roughly chopped

5 tablespoons unsalted butter, melted

1 teaspoon ground cinnamon

¼ teaspoon sea salt

In a medium bowl combine the flour, sugar, chopped nuts, melted butter, cinnamon, and sea salt. Use a fork to combine. Sprinkle the mixture evenly over the top of the cake after brushing the top of the cake with melted butter or ghee. Bake as called for in the recipe above.

Meet my friend Daisy, the gluten-free sourdough starter

Questions? Gluten-Free Q & A

This post was shared on Slightly Indulgent Tuesday and Real Food Wednesday.

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