Okay-- been on a carb kick since having to go gluten free and soy free... hoping to try some other things soon...
Until then here is a bread -- it was kind of crumbly... so it needs some tweaking..
1 ¾ cup Milk (dairy, soy, almond etc.)
3 tbl Olive Oil
2 Eggs ( or egg substitute equivalent)
3 tbl Honey
1 tsp Apple Cider Vinegar
1 ½ tsp Salt
4 cups Gluten Free Flour (I use King Arthur measure for measure flour)
2 ½ tsp Xanthan Gum ( King Arthur measure for measure flour already has it)
1 tbl + ¾ tsp Chia Seeds
3 tbl Water (hot)
2 ½ tsp Yeast
First mix Chia Seeds and Water in a separate container, let sit for 10 min then add ingredients in order. Scrape sides of bowl, cover and allow to rise for 1 hour then put in a greased and parchment paper in the bottom of a loaf pan. Let rise for an additional hour. Bake at 325 degrees F. for 35-45 minutes or until cake tester comes out clean.
Makes 1 loaf.
½ + ⅓ cup Milk (dairy, soy, almond etc.)
⅔ cup Coconut Oil
2 Eggs (or egg substitute equivalent)
2 tsp Vanila Extract
3 Bananas (mashed)
1 tsp Salt
1 ⅓ cup Sweetener (splenda, sugar, stevia equivalent)
2 ⅔ cup Gluten Free Flour (I use king arthurs measure for measure flour)
1 ¼ tsp Xanthan Gum (if using MFM flour already has it)
1 tsp Baking Powder
1 ½ tsp Baking Soda
Preheat oven to 350 degrees F. Add ingredients in order. Pour into greased (or use muffin cups) muffin pan. Bake for 20 - 30 minutes or until cake tester comes out clean. Makes 12 muffins
(***hubby again couldn't wait until after the picture for a muffin.. lol)
2 cups Gluten Free Flour ( I use King Arthur measure for measure)
1 tsp Xanthan Gum (skip this if you use King Arthur measure for measure flour because it already has it)
1 cup Cocoa 100% cacoa
1 cup Sweetener (I used Splenda)
1 cup Brown Sugar (or 1 Tbl molasses and 1 cup sugar which makes brown sugar if you don't have any)
½ tsp Salt
½ tsp Baking Soda
¾ cup Butter (melted)
2 tsp Vanilla Extract
1 cup Chocolate Chips (Soy Free)
Preheat oven to 325 degrees F. mix ingredients in order. Pour batter into a greased 9x9 pan with parchment paper in the bottom of the pan. Bake for 45 min or until a toothpick comes out clean.
**Hubby couldn't wait to try the brownies until after I took a photo of them.. lol
3 cups Gluten Free flour
(I used King Arthur measure for measure flour)
2 cups Warm Water
2 tsp Baking Powder
1 1/2 tsp salt
3 tsp Yeast (or 2 - 1.5 oz. packs)
2 Tbl Honey
¼ cup Olive Oil
2 Tbl Corn Meal ( for coating the pan)
Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
Place the sugar or honey (if you're using it), warm water, olive oil, yeast, and about 1 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky, you must use a stand mixer or electric hand mixer to make this dough
Cover the bowl, and let the dough rest for 30 minutes or so.
Preheat the oven to 425°F.
Drizzle olive oil onto the center of a baking sheet or 8x11 pan then coat pan with Corn Meal. Scrape the dough from the bowl onto the pan.
Using your wet fingers, start at the center of the dough and work outwards, pressing it into the pan speading the dough evenly.
Let the dough rest, uncovered, for 15 minutes.
Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.
Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
Remove from the oven, and serve warm.
preheat oven to 375 degrees F.
Mix ingredients in order
½ cup Oil
1 cup Zucchini
½ cup Brown Sugar (or brown sugar substitute)
¼ cup Sugar (splenda or other sweetener)
2 cup Gluten Free Flour ( I use king arthur measure for measure flour)
1 tsp Ground Cinnamon
½ tsp Allspice
1 tsp Salt
½ tsp Baking Powder
½ tsp Baking Soda
½ cup Coaco 100% cacoa
½ cup Gluten free Soy free Chocolate Chips
Leaving the chocolate chips until last. Gently fold chocolate chips into batter before putting in a greased loaf pan.
Bake for 45 - 55 minutes.
(Forgot to take a picture.. it was an earlier this week Kitchen experiment that went really good... )