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Gluten-free Sandwich Wraps

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Gluten-free Sandwich Wraps

I miss sandwiches. I can still have them of course; I do make gluten-free bread from time to time. But what if I don’t have time to make bread and I crave a delicious turkey melt? Well, there is a very easy and tasty alternative: sandwich wraps. It is a very versatile recipe; you can use wraps for sandwiches, quesadillas, fajitas etc. Here’s what you need (it yields 4 large wraps, so adjust quantities to your needs):

Easy lunch!

Ingredients

  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1/2 cup brown rice flour
  • 1/2 cup chickpea flour
  • 1/4 cup millet flour
  • 2 Tbsp melted butter
  • 1 egg
  • 1 cup water

Mix all the dry ingredients together.

Stir in the melted butter and egg. Slowly add water and mix well. Make sure there is no lump and that the mixture is smooth.

10 minute sandwich alternative!

Next, just cook them like you would pancakes. Put about a teaspoon of butter in a large pan on medium heat, add a quarter of the mixture and cook until it doesn’t stick. Flip it and cook the other side.

And that’s it. For my sandwich wraps, I used: cheddar cheese, bacon, ham, lettuce, tomatoes and sour cream. I rolled them up and cut them in cute little bite size. How will you eat them?

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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