Posts Tagged ‘Quick-Bread’

Gluten-Free Lemon & Poppy Seed Muffins

Makes 12

The classic combination of lemon with poppy seed has been updated in this allergen-friendly recipe. During the height of citrus season (late fall and early winter in the northern hemisphere) look for bergamots, a hybrid of lemon with bitter orange, to use in this recipe. The outer peel of bergamots (the zest) is valued for its high essential oil content. It brings a bright citrus flavor, the flavor of earl grey tea, to the muffins. Jennifer Katzinger’s Lemon Poppy Seed Muffin recipe from The Flying Apron’s Gluten-Free & Vegan Baking Book inspires this gluten-free, dairy-free, egg-free, and gum-free recipe.

1 ½ cups brown rice flour

1 cup Gluten-Free All-Purpose Flour Mix

¾ cup date, palm, or whole cane sugar

¼ cup poppy seeds

2 tablespoons chia seeds

1 ½ teaspoons baking soda

¾ teaspoon unrefined salt, finely ground

½ cup warm (about 100 degrees F) water

½ cup extra-virgin coconut oil, melted

4 tablespoons lemon juice (the juice of about 2 medium lemons)

1 ½ teaspoons (firmly packed) finely grated lemon zest (the zest of about 2 medium lemons)

1 ½ teaspoons vanilla extract

Adjust the rack to the center of the oven. Pre-heat the oven to 375 degrees F. Prepare a muffin pan with 12 paper liners (see cooks note).

In a large mixing bowl combine the brown rice flour, Gluten-Free All-Purpose Flour, sugar, poppy seeds, chia seeds, baking soda, and salt. Whisk until the mixture is evenly combined, about 1 minute. In a medium bowl combine the water, coconut oil, lemon juice, lemon zest, and vanilla extract. Add the mixture of liquids to flour mixture. Whisk until a smooth batter forms, about 1 minute.

Fill the muffin cups ¾ full (about ¼ cup of batter per muffin). Bake until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Cool in the pan for 10 minutes. Use a heat-safe spatula to loosen the edges of the muffins from the pan. Remove from the pan and place on a rack to cool completely. Cover tightly and store in the refrigerator.

The large, rounded fruit on the left is a bergamot, the others are lemons

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.

What is a Bergamot? A fascinating explanation, collection of recipes, and interesting links from David Lebowitz.

This was shared on Fat TuesdaySlightly Indulgent Tuesday, and Real Food Wednesday.


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Gluten-Free Sourdough Pancakes

Makes 10

The slightly sour flavor of these pancakes is complemented by sweet, traditional toppings like maple syrup, birch syrup, or fruit preserves. My favorite is a mixture of equal parts melted butter and raw honey.

3 cups mature Gluten-Free Natural Levain Starter Culture

3 large eggs, lightly beaten

2 tablespoons unsalted butter, melted, plus more for oiling the griddle

2 tablespoons whole cane sugar or palm sugar

1 teaspoon aluminum-free baking powder

½ teaspoon unrefined sea salt, finely ground

Heat a cast iron griddle over medium heat. Preheat the oven to 200 degrees F. In a large mixing bowl combine starter, eggs, and melted butter.  In a small bowl combine sugar, baking powder, and sea salt. Whisk the starter mixture while slowly adding the dry ingredients. Continue to wisk until a smooth batter forms, about 2 minutes.

Lightly oil the griddle. Pour ½ cup of batter onto the griddle for each pancake. Flip when the batter begins to dry about one-inch in around the edges. This takes 1-2 minutes. Cook until evenly browned on the second side, about 2-3 minutes. Keep the finished pancakes warm in a single layer on the oven rack.

Store any leftovers tightly covered in the refrigerator for up to 5 days. Reheat in a toaster oven set on low.


After adding the dry ingredients fold in:

1 apple peeled and diced, plus 1 tablespoon of cinnamon, or

½ cup fresh or frozen blueberries, or

½ cup of leftover cooked gluten-free grains (like rice, millet, or quinoa).

This pancake is ready to flip. The batter has begun to dry about one-inch in around the edges.

This was shared on Real Food Wednesday.

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Gluten-Free Natural Levain starter

Gluten-Free Natural Levain

Makes one starter

Levain (also called natural leaven or sourdough bread) is traditionally made from an ongoing starter culture. This age-old process has been masterfully adapted for gluten-free breads by Durga Fuller, of Portland’s The Cook Awakening. Through dedicated experimentation she has found a mixture of gluten-free flours that support a continuous starter. Her method is straightforward and utilizes many elements of traditional levain.

4 cups Gluten-Free Whole Flour

5-6 cups clean (well, spring, or filtered) water

¼ cup fresh or frozen organic grapes

Day 1:

In a large glass or ceramic bowl combine one cup flour, one cup water, and the grapes.  Add up to ¼ cup more water to thin the starter to the consistency of a thick pancake batter. Cover the bowl with a breathable cloth or paper towel. Secure the cover tightly with a string or rubber band. Store in a warm (about 70 degrees F) place.

Day 2:

Feed the starter with one cup of flour and one cup of water. Add up to ¼ cup more water to maintain the consistency of thick pancake batter.

Day 3:

Feed the starter with one cup of flour and one cup of water. Add up to ¼ cup more water to maintain the consistency.

Day 4:

The starter should begin to bubble and smell quite sour. Use a colander to strain the grapes from the starter. It is now ready to leaven bread. This four-day old starter can be made into bread or stored in the refrigerator for later use.

To Support the Ongoing Starter:

After the initial 4-day culturing process the starter should be stored in the refrigerator. Use a half-gallon mason jar fitted with a plastic lid to store the starter. At least once a week add fresh flour to the starter. About once a month transfer the starter to a clean jar. This will help to keep the jar tidy and prevent contamination from any dried up bits that accumulate around the mouth of the jar.

To Make Bread:

Feed the starter at least 7 and up to 24 hours before its planned use.  (After 7 hours the flour is completely cultured, natural anti-nutrients are greatly reduced, and the starter is said to be mature. Twelve to 24 hours after being refreshed the yeasts become increasingly less active.)

For a use in a single recipe add one cup of Gluten-Free Whole Flour and one cup of water.  If you need a large amount of starter add flour and water up to a 1:4 ratio. (That is, for each cup of starter add up to 4 cups of Gluten-Free Whole Flour and enough water to maintain the consistency.)  Store in the refrigerator. The freshly added flour revives the yeasts, readying them to raise breads.

Always save a minimum of 3 tablespoons of starter to  feed with the usual one cup flour and water before returning to storage in the refrigerator. A regularly tended starter culture will live-on indefinitely.

Frozen Concord grapes

Combining Gluten-Free Whole Flour with water and frozen grapes

The starter should have the consistency of thick pancake batter

Durga recommends naming your starter. Meet Daisy, she was started at Durga's sourdough bread class back in November. She's bubbly and ready to make bread!

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