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Delicious gluten-free breakfast recipes.

Gluten-free Oatmeal Raisin Cookies

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Gluten-free Oatmeal Raisin Cookies

I love oatmeal. It’s comforting and reminds me of country-side flavors. But, when you are gluten-free, it’s a grain you have to be careful with, because most brands are cross-contaminated with wheat products. Bob’s Red Mill has certified gluten-free oats, which I like to cook with from time to time. This recipe for oatmeal raisin cookies has inspired me to make my own healthy version (yields 30 cookies).

Not too sweet but impossible to put down!

Not too sweet but impossible to put down!

Ingredients:

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/2 packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup tapioca starch
  • 1/2 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup certified gluten-free oats
  • 1/2 cup raisins, rehydrated
  • 1/2 cup chopped pecans

Preheat the oven to 350F.

In a large bowl, cream the butter and sugars until light and fluffy. Beat in the egg and add vanilla. Mix well.

In a different mixing bowl, combine all the dry ingredients (tapioca starch to oats, on my list). Add to the cream mixture and mix well.

Fold in the rehydrated raisins (just soak them in warm water for 30 minutes to rehydrate them) and pecans.

I know it's hard, but don't eat all the dough raw, it's even better once baked!

I know it’s hard, but don’t eat all the dough raw, it’s even better once baked!

Shape the dough into small 1″ balls and place them on a baking sheet lined with parchment paper. Make sure to leave a few inches between the cookies because they flatten and expand while baking.

Bake for 11-12 minutes, until golden brown. Let cool and serve with a big glass of milk. Perfect for dessert or breakfast!

 

Gluten-free Carrot Muffins

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Gluten-free Carrot Muffins

Okay… I just have to share this recipe with the world, because it’s the best muffins I’ve ever had. Ever! It’s gluten-free of course, carrot muffins, with icing INSIDE the muffins! I didn’t even know it was possible, so credit to The Delicious Life for educating me. Here’s what you’ll need:

 

Icing inside. Genius! And SO easy.

Ingredients for the batter

  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup amaranth flour
  • 1/4 cup brown rice flour
  • 1/2 cup chickpea flour
  • 1/4 teaspoon guar gum
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup sugar
  • 3 eggs (3 whites, 2 yolks)
  • 1 stick butter, melted
  • 1 1/2 cup grated carrots
  • 1/2 cup raisins

Ingredients for the frosting

  • 4 oz cream cheese
  • 1 egg yolk
  • 1/2 cup powdered sugar*
  • 1/2 teaspoon vanilla

* Powdered sugar is made with cornstarch. There are a few brands, like 365 Organic, that make it with tapioca starch instead and that’s what I use.

Preheat oven to 350F.

The recipe is pretty straight forward. Mix all the dry ingredients in a large bowl (potato starch to sugar, on the list). Add three eggs – well… 3 egg whites, 2 egg yolks; keep the extra egg yolk for the icing. Add a stick of melted butter and mix well, until the batter is a perfect consistency.

Add the carrots and the raisins. Note that for the raisins to be perfect, they need to be rehydrated in warm water for ten minutes before mixing them in the batter.

And this is how you put icing inside a muffin.

Pour the batter evenly in a muffin tray. I like using muffin tins; it’s really easy to clean up.

For the frosting, mix all the ingredients in a food processor. Plop about half a Tablespoon of the frosting into the center of the batter for each muffin. The batter will bake over the frosting because of the difference in density. Genius!

Bake about 25 minutes, or until perfectly golden.

Gluten-free Pound Cake

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Gluten-free Pound Cake

Pound cake is one of my favorite breakfasts. It’s simple, light and fluffy, tastes great and it goes well with almost everything. It’s a very basic recipe with simple ingredients and everyone can find their own way to enjoy it. This week was my very first time baking pound cake and I used Paula Deen’s recipe as a guide. I made a few changes but mostly, I gluten-freed it. Here’s what you need.

I love pound cake with powdered sugar and honey.

Ingredients

  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 2/3 cup brown rice flour
  • 2/3 cup amaranth flour
  • 1/3 cup millet flour
  • 1/3 cup chickpea flour
  • 1 teaspoon guar gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 3 sticks butter, softened
  • 3 cup sugar
  • 5 eggs
  • 1 cup milk
  • 1 teaspoon vanilla

Preheat oven to 350F.

It’s a pretty simple recipe to follow. Mix all the dry ingredients together in a large bowl (potato starch to cream of tartar on the ingredient list) and put aside until later.

In another large mixing bowl, cream the butter and slowly add sugar. Add eggs one at a time and mix after each addition.

Then, slowly start adding the dry ingredients to the cream mixture, alternating with milk. When the batter has been all mixed together and looks pretty and fluffy, stir in the vanilla.

Mix, combine and pour: easy!

I believe pound cakes are usually baked in tube pans, but I didn’t have one of those. So I used two round baking pans, which I greased with butter, before pouring the cake mix in.

And here it is, out of the pan after I let it cool.

Bake for about 40 minutes, or until it is ready (when you can insert a toothpick in the middle and have it come out clean).

Before trying to take it out of the pan, let it cool for 15-20 minutes. Then, just put a plate on top of the cake pan and flip it. If your dish was well greased, it won’t stick.

I cut mine up in many smaller slices and stored it right away in a tupperware. It lasted all week.

This is a great, very basic recipe and the next time I make it, I think I’ll be more creative. It would be delicious with pineapple slices in there, or a little bit of orange juice in the batter. What would you add to yours?

Gluten-Free Banana Bread

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Gluten-Free Banana Bread

I love the smell of banana bread in the oven. It makes the whole house smell like… well, like home. Banana bread is one of my favorite things to bake. It’s easy, I always have the ingredients on hand and it makes for a very nutritious and filling breakfast. Hmm, warm banana bread, with a little honey or powdered sugar and a tall glass of milk; there’s no other way to start the day!

Here’s a small slice of banana bread, right out of the oven!

Ingredients:

  • 3 ripe bananas
  • 5 Tablespoon butter, melted
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1/2 cup brown rice flour
  • 1/4 cup chickpea flour
  • 1/4 cup millet flour
  • Pinch of salt
  • 2 Tablespoon heavy cream, whipped
  • 1 teaspoon baking soda
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon guar gum
  • 1/2 cup chopped walnuts

Preheat the oven to 350F.

The first thing to do is to mash the peeled bananas together in a large mixing bowl. I buy a lot of bananas every week when I go grocery shopping. Some I use as a snack, some for breakfast smoothies and when the rest starts to turn black, I just toss them in the freezer until I make banana bread. So if you use frozen bananas too, give them a while to thaw.

I ran out of eggs once when trying to make this recipe and I used whipped cream instead. I loved how it turned out so now I always use it when I make banana bread.

Add  the melted butter and vanilla to the mashed bananas and mix well. Add the sugar gradually while stirring. Add the beaten egg and heavy cream.

In a separate bowl, mix all the starches and flour. Add a pinch of salt. Gradually pour the dry ingredients into the banana mixture while stirring constantly. You may want to use a spatula to scrape the side of the bowl.

Pour the baking soda on top of the mixture and add the lemon juice to it. Let it fizzle and fold it in the batter. This will make the bread more airy.

Next, add the walnuts. I always add them to banana bread because they are a good source of Omega-3s. Now, pour the batter in a greased (with butter) bread pan.

When I made banana bread in the past, I found that my biggest  problem was that the center never baked well. Sure, it’s not bad if I leave it an hour in the oven, but then the sides and top are kind of burnt. So, I decided to try baking it with a piece of aluminum covering the bread pan so it would trap more heat and the inside would bake evenly. It worked!

The top is not burnt, just perfectly golden and the middle isn’t runny like pudding.

So, cover your bread pan with a piece of aluminum foil and bake it in the oven for 40 minutes. Take it out, remove the aluminum, poke a few holes in the middle and put the bread pan back in the oven and bake, uncovered, for 20 minutes. It should come out perfect.

This recipe barely takes 10 minutes to put together and you’ll have super tasty and healthy breakfasts for the week. Enjoy!

Gluten-free bread: a must-know recipe

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Gluten-free bread: a must-know recipe

Buying gluten-free bread at the store can be really expensive, up to almost $5.00 a loaf. It wasn’t really worth it for me, so I just cut bread out of my diet. There’s plenty of other breakfast options, like fruits, yogurt, tapioca pudding and oatmeal. But it doesn’t mean that I don’t miss bread from time to time, especially for sandwiches. I’ve tried making gluten-free bread before, but I was never all that successful. It didn’t help that I didn’t have an actual bread pan. But… I recently bought one and I found this great recipe just a few weeks ago. I must say, whoever thought of replacing water with club soda in gluten-free baked goods to help make it rise better and be more airy, is a genius! The recipe has onion and garlic powder, but obviously, you can omit that if you want breakfast bread, maybe even replace it with cinnamon and nutmeg. I modified a few things, so here’s what you’ll need:

My first loaf of bread!

Dry Ingredients:

  • 1 cup potato starch
  • 1 cup tapioca starch
  • 1 cup + 2 Tablespoon brown rice flour
  • 1/2 cup amaranth flour
  • 1/2 cup chickpea flour
  • 1/3 cup buttermilk powder
  • 1 1/2 Tablespoon guar gum
  • 1 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 5 teaspoon gluten-free dry yeast granules
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Wet Ingredients:

  • 3 room temperature eggs
  • 1/2 cup olive oil
  • 1 Tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cup club soda

Dry ingredients and wet ingredients.

The recipe is very simple. Mix the dry ingredients in large bowl. Mix the wet ingredients in a separate bowl. Slowly add the wet ingredients to the dry ingredients while constantly mixing, until they are well combined (it takes a few minutes).

Scrape the side of the bowl with a spatula and form a nice ball of dough. Cover with a wet towel and let it rest for one hour.

After 50 minutes, preheat the oven to 400F. Grease the bread pan with butter. Cut a piece of aluminum foil big enough to cover the top of the bread pan and brush olive oil on it to make sure it doesn’t stick to the bread.

All that’s left to do it to cover it with aluminum foil and bake it!

With a spatula, scrape the dough into the bread pan. Dip the spatula in water and use it to smooth the top. Cover the dough with the greased piece of aluminum foil and bake in the oven for about 40 minutes. It will smell incredible when done, but make sure to let it cool before slicing it.

I recommend keeping this bread refrigerated in a bread bag. The first time I made it, I left it on the counter and it was moldy after two days. But in the fridge, it stayed nice and fresh for almost a week, so that’s definitely the way to go!

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