Archive for the ‘Baked Goods’ Category

Pizzelle Cookies
December 11, 2009

Pizzelle Cookies

I am so not a baker! I prefer cooking over baking any day. When you mess up in cooking, it is usually easily fixed. Not so with baking. That being said… I feel extremely proud when I come up with a baking recipe. Here is a gluten free Pizzelle cookie recipe. I wish I could say the recipe is dairy free and sugar free but it is not. I figure a little indulgence this time of year is ok. I think you might be able to modify the recipe and make it with splenda if you really want sugar free. My husband is extremely happy that I came up with this recipe. Pizzelles are his favorite holiday cookie. He officially thinks I am a genius for coming up with this cookie. In his opinion, you can’t tell the difference between these and the real deal. And in the world of gluten free, that is a big compliment.

3/4 cup tapioca flour
1/2 cup white rice flour
1/2 cup brown rice flour
1/2 cup butter (1 stick)
3/4 cup sugar
4 eggs
1 tsp anise flavoring
2 tsp baking powder

Beat eggs. Add in the rest of the ingredients. Mix with hand beater until all ingredients are incorporated. Pour into hot Pizzelle iron. I used a little under 1/4 cup of batter for each cookie. Remove after cookies turn a golden brown. Remove excess cookie from the edges and cool on a wire rack. Cookies should become crispy after cooling.

Potato Dill Bread
November 16, 2009

P1011187

Potato Dill Bread

During my pre-glutenfree days, I loved all things gluten. I made my own bread two to three times a week. There is nothing like the smell of freshly baked bread wafting through your house. Mmmmmmm… so warm and cozy during those long winter months. I especially loved to make a big pot of soup to go with my fresh baked bread. You just have to use some bread to sop up all that soup. One of my favorite soup dipping breads was a Potato Dill Bread. When I went gluten free, I had pretty much given up the thought of eating this bread again. It wasn’t until recently that I thought about looking for a gluten free version. Unfortunately, I couldn’t find anything online. So I decided to come up with my own. I am really excited about how this recipe turned out. I can’t wait to finally have a bread worthy of soup dipping. This bread is especially good with my recipe for Chunky Crab Corn Chowder.

1 1/4 cup white rice flour
1 1/4 cup brown rice flour
1/2 cup potato starch
1/2 cup mashed potato
2 Tbsp yeast
3 tsp xanthan gum
1 Tbsp sugar
2 Tbsp dill
3 eggs
1 1/2 cup water from boiling potatoes
1 1/2 tsp salt
1/4 cup greek yogurt
2 Tbsp olive oil

Peel and chop one medium size potato. Place in a pot of boiling water and cook until soft. Reserve 1 1/2 cup of the potato water. Remove potato and mash with a fork. Wait ten to fifteen minutes for reserved water to cool. Add one Tbsp of sugar to potato water and disolve. Add 2 Tbsp yeast and allow to proof for around ten minutes.

Mix together brown rice flour, white rice flour, potato starch, xanthan gum, salt, dill and mashed potato.

Beat eggs with mixer for around two minutes. Add yogurt, and olive oil to eggs.

Slowly add the egg mixture and the yeast mixture into the dry ingredients. Mix well until all of the flour is incorporated. Pour dough into well greased bread pan. Cover with a kitchen towel and let rise for about an hour. Cook in a 375 degree oven for forty to fifty minutes or until done. Let cool for ten minutes and remove from bread pan. Cool on wire rack.

Banana Nut Muffins
October 20, 2009

Banana Nut Muffins

Banana Nut Muffins

These muffins are super moist and packed full of flavor! If you have a hankering for banana bread, these will certainly hit the spot. I used coconut flour in this recipe which is very high in fiber and great for you. I got the idea for this recipe after looking at some of Elana’s (from http://elanaspantry.com) muffin recipes.

Banana Nut Muffins

2 bananas mashed

1/2 cup coconut flour

1/4 cup flax meal

1/4 cup honey

2 eggs

3 Tbsp Olive Oil (or Grapeseed Oil)

1 tsp baking soda

1 tsp vanilla

1/2 tsp cinnamon

1/4 cup chopped walnuts

1/2 tsp salt

Mash bananas. Add honey, eggs, oil, vanilla and mix together. Add all of the dry ingredients and mix well. Line muffin tin with paper cups. Pour into paper cups about one half of the way full. Bake at 350 degree oven for 25- 30 minutes, until done in the center.