Sunday, January 30, 2011

My Everything GF Bread Dough

     I have long since wanted to have a multipurpose, versatile GF freezer dough.  My supermarket solution is to keep Joan's Italian Bread on hand to make hot dog and hamburger buns when I need to. However, I decided that like most things GF, store bought is more expensive and eventually, I have to find a way to make it from scratch to cut my costs.
     I have come up with this recipe and I love, love, love it.  I love the taste and texture.  What I am not all that fond of is that it is a very sticky dough.  (I think I have texture issues!)  Sticky is the reason I make all my dough in the bread machine. This one is no exception.
     I have used this bread so far to make herb focaccia bread, and my trusty hot dog buns. Next on my list is pretzels, and herb rolls!

   Wet ingredients:
1 cup warm water
1/4 cup sugar
1-1/2 teaspoon salt
2 tablespoons canola oil

Dry Ingredients:
3-1/4 cups Cybele's GF Flour Blend
1-1/2 tsp xanthan gum
1 teaspoon baking powder
1 teaspoon dough enhancer (optional)
2-1/2 teaspoon  yeast

Place the wet ingredients in the order your bread machine suggests.  Before adding your dry ingredients, mix the flour, xanthan gum, baking powder, and dough enhancer thoroughly together.  Add to the flour mixture to the bread machine.  Make a well in the flour and add the yeast.  Set the machine to the dough cycle.  

    Turn the dough out the dough onto a floured surface.  You will see the dough is sticky.  I liberally worked in some flour.  It was still too sticky for me, so I generously oiled my hands and from there I shaped into individual loaves of bread.  
I sprayed the Press and Seal Saran Wrap with cooking spray before I wrapped my loaves and placed in the freezer.  I have successfully frozen this dough for up to a week.   I let it thaw at room temperature before I use it.
For Tortillas

Roll the dough thin.  Fry in a lightly greased skillet about 30 seconds, each side. 

     For Flat or Focaccia bread

Just added Wegman's Basting oil, chopped rosemary, and sea salt. Baked at 350 for 15 min.

For hot dog buns
Shaped like a bun; baked at 375 for 20-25 minutes.

Wednesday, January 26, 2011

Potato Green Pepper Tomato Gratin, and Chicken Lettuce Wraps from my favorite websites

     I like to cook, which is evident if you were ever to see the stacks of recipes by my bedside, in my kitchen, and on my work desk.  I also have them arriving daily in my inbox.
     I try to cook at least one new recipe a week (in hopes to whittle down those stacks of recipes, and file the recipe under 'it's a keeper' or  'good landfill material').   Within the last two weeks, I have received these recipes in my inbox, and they were very good.  I hope you try them, they are basically GF and CF all on there own.
     Oh and the two websites I love to search on are and   Here are the two recipes I thought were worth passing along.  

  • Potato-Green-Pepper-Tomato-Gratin .  Great side dish.  I can imagine how great this recipe will be when I make it again with my own garden fresh tomatoes and green peppers.  Yum!  This recipe is from Carrol J.  The link above will take to the recipe as posted and you can also read the reviews.   I typed it here for your convenience.
3 lbs peeled thinly sliced baking potatoes
2 large green peppers cut into thinly sliced rings
2 large tomatoes, thinly sliced
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup melted butter* 
1/4 cup olive oil
*To make this dairy free, just use all olive oil.  I used Wegman's basting oil which contains grapeseed oil, canola oil, parsley, thyme, and garlic. Using a garlic infused oil and sprinkling the parsley and thyme would be a good substitute.

Preheat the oven to 350 degrees.  Lightly spray a 9x13 dish.  You are going to layer the ingredients. Arrange the potatoes in the baking dish.  Top the potatoes with sliced green peppers.  Top the green peppers with tomatoes.  Drizzle on the oil and sprinkle on some salt and pepper.  Layer again with potatoes, green peppers, tomatoes, salt, pepper, oil.  Continue to layer until all the ingredients are used and be sure to end with a layer of potatoes on top, drizzled with oil and salt and pepper.  Bake  for 1 hour and 15 to 1 hour 30 minutes or until the dish is tender.  

*I covered mine with aluminum foil and uncovered it the last 15 minutes of cooking so that the potatoes got golden brown. 

  • PF Chang's Chicken Lettuce Wraps . These were a nice main dish, and different from my mainstream main dishes.  I did use GF Soy sauce and just plain rice vinegar instead of the rice wine vinegar.  Also instead of the garlic and read chili paste I used 1/4 tsp garlic powder.   This recipe comes from Todd Wilbur and Top Secret Recipes.

Saturday, January 22, 2011

GF English Muffins

     I use so many Food Life GF English Muffins for making individuals pizzas for my kids that I decided I wanted to be able to make them from scratch to cut costs.  They are more delicious than any thing from the frozen food section of your grocer's freezer.  My kids love them and so do I, but I eat mine with jam and not pizza sauce.  I adapted the recipe from Alton Brown, and make this dough in my bread machine to save myself time. I made 6 - 4 inch sized english muffins.

Wet ingredients

  • 1 cup warm water
  • 1 Tbsp extra virgin light olive oil
  • 1 Tbsp sugar
Dry ingredients
  • 2 cup Cybele's Gluten Free Flour Mix 
  • 1 tsp xanthan gum
  • 1/2 cup of dairy free powdered milk ( I used Vance's DariFree potato milk)
  • 1 tsp salt
  • 2 1/2 tsp active yeast
Bread Machine Directions:
  1. According to your bread machines directions, add your ingredients.  My machine calls for all the wet ingredients first in the order listed above.  
  2. In a medium bowl, mix all the dry ingredients together except the yeast.  Pour the dry ingredients on top of the wet ingredients.  
  3. Make a well in the flour, add the yeast. 
  4. Set the bread machine to dough setting. 

Cooking Directions:
This is what the dough looks like when it is done.  It is like a thick pancake batter.

     You can use a pineapple can with the bottom and top removed.   All I had on hand were these pear cans.  They had to do. ( I have since purchased Ateco Stainless Steel Round Forms.  They work great.)

  •      Preheat the griddle on medium low for about 6 minutes.  Place metal rings that have been lightly greased onto a lightly greased griddle.  
  • Using a ladle, add one to one and half scoops of batter into each ring (approx. scant 1/2 cup of  batter.)  Cover with a cookie sheet or lid and cook for 10 minutes on medium low heat.  
  • Note:  You will need to find the appropriate heat level for cooking your muffins.  If you cook them too high they will be mushy on the inside when you are done.  You temperature will be somewhere between a low and medium heat, no higher. 
This was the size ladle that I used. 

I used a small cookie sheet to cover the cans.

  • Remove the rings and flip using a spatula.  Cover with the lid and cook another 10 minutes.
  • Note: To avoid burning you may need to flip frequently.  These muffins brown quickly.  

  • Remove and place on a cooling rack.  They need to cool completely before slicing.
  • After they cool they are ready to toast and smear homemade jam on!  YUM!!

Cook's Notes:

  • These muffins are soft on the inside.  I like to toast them on high before eating for crispiness.
  • These also freeze well, and can be toasted from the freezer.   I have frozen mine so far, for up to a week.
  • If you want to add crispiness to the outside, you can dust the inside of the cans and the griddle with a little cornmeal, just like the ones you buy. 

Friday, January 21, 2011

Dairy Free Hot Chocolate Packs

Photo by Clarita

I make up these packs to send with my kids when they go to their activities where they will be serving dairy hot chocolate. 

Mix all the ingredients together.  Place in a baggie.  To serve - mix the hot chocolate mix with 1 cup of hot water.

Note:  If you chose to use another brand of dairy free powder and hot chocolate mix, then use the powdered milk instructions for how much powder milk it takes to make 1 cup of milk and how much the instructions call for making one cup of hot chocolate.  I add sugar because when I made a cup, it was not sweet enough.

If you use the brand of ingredients stated above,  I used the following measurements:

  • 3tsp DariFree
  • 1Tbsp heaping of Penzey's Hot Chocolate Mix
  • 1-1/2 tsp sugar

Wrapping idea: If you want to dress up your packages you can cut squares from very nice paper.  For example, you can use old calendars, card stock, or scrapbooking paper.  Cut any size square that fits your needs.

Fold opposite corners so they meet in the middle. 

 Fold the other opposite corners so they over lap.  Glue in place. 

 Insert the small baggie of hot chocolate.  Seal.  You can buy small plastic bags at Michael's or other craft  places.
Completed envelope with a Easter theme.

Tuesday, January 18, 2011

GF Hush Puppies - Sweet Southern Style


  1. Mix the dry ingredients together in a medium size bowl.
  2. Whisk egg white and milk together.
  3. Add onions and egg mixture to the dry ingredients.  
  4. Mix together until the ingredients are moistened. (Batter is thick.)
  5. Heat oil until about 365 degrees. 
  6. Drop the batter by rounded teaspoons into the hot oil and fry until golden.  (About 2 min.)
  7. Cook in small batches.  Drain on paper towels, and serve hot!

Thursday, January 13, 2011

GF Potato Chip Cookies

I have heard of these cookies when I was still cooking with gluten and wondered how they would be GF.   I combined several recipes and ended up with this one.  These cookies remind me of a sugar cookie with a crunch.  They are scrumptious!  However, they should come with a warning label for the sugar and shortening content!  Definitely a cookie that should only be made occasionally. 



  1. In a stand mixer, cream shortening and sugar together until fluffy.  
  2. Add the egg replacer and vanilla extract until blended.
  3. Mix flour, xanthan gum, and baking soda.  Add flour mixture to the creamed shortening mixture. 
  4. Add the potato chips until incorporated.
  5. On an ungreased cookie sheet, scoop and roll into 1 inch balls.  Flatten slightly with the palm of your hand or a glass.  
  6. Bake at 350 degrees for 8 to 10 minutes until golden and slightly brown at the edges.  
  7. Let cool on the baking sheet for 5 minutes before transferring to a plate, otherwise they will crumble.   Makes about 4 1/2 dozen cookies.

Monday, January 10, 2011

Honey Peanut Butter Clusters

This recipe was easily adapted from a recipe that I found in my last month's issue of Taste of Home.  They are yummy!  I added honey though the original recipe called for none.


  • 1 cup crushed potato chips
  • 1 cup dairy free chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup honey
  • 1 cup dry roasted peanuts
  1. Crush potato chips in a medium size bowl and set aside.
  2. In a microwave bowl melt the chocolate chips and the peanut butter together.  Heat at 30 second intervals, and stir until the chips are melted and are smooth.  
  3. Stir the honey into the peanut butter chocolate mixture.
  4. Pour chocolate mixture over the potato chips.  Add dry roasted peanuts.  Stir until everything is well coated.
  5. Using a spoon, drop mixture on a waxed paper covered cookie sheet.
  6. Place in the refrigerator until firm, about 2 to 3 hours.

Friday, January 7, 2011

GF Bread Machine Cinnamon Swirl Raisin Bread

Wet ingredients

  • 1/4 cup canned pumpkin*
  • 1/4 cup rice milk
  • 3/4 cup warm water
  • 1 Tbsp freshly squeezed lemon juice
  • 4 Tbsp oil
  • 1/3 cup sugar
  • 1 tsp salt
Dry ingredients
Swirl Filling
  • 1/2 cup raisins
  • 2 tsp oil
  • 1/3 cup sugar
  • 3 tsp cinnamon

  1. Place wet ingredients into the bread machine according to manufacturers instructions.  For my Zojirushi  I place them in the order above.  (Note- I have a small 700w microwave and I heat my rice milk in the microwave for 1 minute and then pour into my bread machine.  It makes it warm but not hot enough to kill the yeast.  The machine does warm the liquid but I find that it is never enough when I use refrigerated milk.)
  2. Mix all of the dry ingredients together EXCEPT for the yeast.  Mix the dry ingredients thouroughly before pouring into your bread machine.
  3. Make a well in your flour and add the yeast.
  4. Choose the dough cycle.
  5. At the end of the dough cycle roll out your dough onto a lightly floured board.  Roll the dough into a 10x12 rectangle.
  6. Brush dough with 2 tsp of oil. 
  7. Mix the 1/3 cup of sugar and 3 tsp of cinnamon together.  Be sure to leave a 1 inch edge, sprinkle the cinnamon sugar mixture on the dough.  
  8. Sprinkle the raisins on.
  9. Roll the dough into a log, starting from the short side.  Pinch the ends where they meet and roll the ends under.
  10. Place in a loaf pan.  Cover with a cloth and let it rise for about an hour in a warm location.
  11. Once the dough has risen bake at 400 degrees for 15 minutes, turn down the heat to 325 degrees and bake for another 30-35 minutes.
Note:  After the first fifteen minutes I tented a piece of aluminum foil over the bread so that it would not brown too fast. 

2 cup confectioner's sugar
Add enough dairy free milk to make a thick creamy frosting 
1/2 tsp vanilla

*Note: If you don't have pumpkin on hand, replace it with one Ener-G Egg Replacer  egg made according to package instructions.

GF Bread Machine Potato Bread

     I was asked a question about whether I had ever tried making Cybele Pascal's breads in a bread maker.  I have to admit that though I like her GF Flour blend and use it quite often, that I had not really made any of her breads.  I really like her flour blend and found it to be a good substitute for all purpose flour when I develop recipes.
    With the question now posed, I decided I ought to try at least one of her recipes.  Now, I must confess, the number one reason for not baking her breads is that I am a hit and miss kind of bread maker.  I am famous for killing my yeast, even when I have a thermometer!  So, I shy away from bread making in general.  My forte however, is baking sweets ( not to mention I love and live for consuming them!)  But, the reader who posed the question reminded me, that I am a much better baker with a bread machine.  Off I went to make Cybele's Potato Bread recipe from the Allergen-Free Baker's Handbook.
    The picture above is the results, and the picture below is a slice.  Notice the texture.  It was a beautiful loaf of bread.
     Now for taste... it was good.  I want to tell you though that I am not a huge lover of millet flour.   I used her Bread flour blend: 1 1/2 cup millet, 1 1/2 cup of sorghum, 2 cups of tapioca starch, and 1 cup of potato starch.  I think the reason I thought the bread was good but not fantastic was because her potato bread recipe called for an additional 1/2 cup of millet flour.  If you are a lover of millet then you will definitely love this bread.  I am going to make this bread again but instead of adding 1/2 cup more millet, I am going to add my personal favorite, oatmeal flour.
    I can't post this recipe because of copyright issues, but if you can check the book out of the library or buy the book, you can get the recipe.   Here is the order that I put the ingredients in my Zojirushi  bread machine:

  • warm water
  • sugar
  • oil (instead of shortening)
  • egg replacer
  • salt
  • mashed potatoes (warm) and mix into the above ingredients in the pan
Mix the dry ingredients below first before putting in the bread maker- Bread Flour Mix, Xanthan Gum, cardamom, millet, Better Than Milk Vegan Beverage Mix, Rice, *3/4 tsp Authentic Foods Dough Enhancer (her recipe doesn't call for this).
  • flour mixture
  • yeast ( I increased the amount to 1 Tbsp)
    I used the quick bread cycle and voila!  Ready in 3 1/2 hours.