Monday, May 30, 2011

The BEST gluten free toast!

So in trying to find an amazing sandwich bread I came up with a recipe that turns out an AWESOME loaf of bread for toast! I play around with this recipe almost every time I make it and it always comes out yummy so don't be afraid to experiment! Sometimes I use applesauce and hot water instead of beer, just depends on what is in my fridge/pantry!

Honey White Toast

3 ¼ cups of Gluten Free All Purpose Flour
1 tsp salt
2 tbsp Flax seed Meal
1 tbsp brown sugar
1 packet (7g) of bread machine yeast
¼ cup Honey (about 76g)
2 eggs
½ cup of gluten free beer or club soda (the beer keeps the bread moist for longer)
Hot but not Boiling Water

Sift together the dry ingredients. Using a mixer on a slow speed add honey and eggs. Stream in the beer and beat on high speed for 3-5 minutes. The dough should be like thick cake batter (very similar to quick breads). If the dough/batter is dry add some of the hot water. Pour into a bread pan and let rise for 90-120 minutes. Do not let the bread rise longer than 2 hours!! The bread should rise just over the top of the pan. Bake for 45 min or until golden brown on top at 350 degrees F. Transfer bread onto a baking sheet or pizza stone and bake for additional 15mins. Bread should sound hollow when thumped on the bottom.

Next time I'll have to post my great-grandmothers banana bread recipe. It is the BEST banana bread you will ever taste, and guess what?? It tastes even better gluten and dairy free!

Tuesday, May 3, 2011

just a quick one...

I've been doing a lot of baking lately but have yet to post the recipes. I'm really waiting for a camera so I can get some pictures posted as well but it doesn't look like I'm going to have anything but some pictures off a phone. Anywho, here is my latest chocolate addiction :)

No Bake Chocolate Peanut Butter Cookies

(I really need to come up with some original names!)

1/2 stick of butter or 1/4 cup of oil (i used olive oil but i would love to try sunflower oil!)
1/2 cup of cocoa
1/4 cup of brown sugar
drizzle of agave nectar
1/2 cup of peanut butter
1/4 - 1/2 cups of milk

3 cups of oatmeal


Melt the butter with the brown sugar in a saucepan on medium heat. Add the cocoa, agave nectar, and milk. Finally add the peanut butter and stir until smooth.

Remove from heat and line a baking sheet or two with wax paper. In a mixing bowl with a spoon combine the chocolate mixture with the oatmeal. If it seems too wet, add more oatmeal. Using an ice cream scoop drop onto the wax paper and put them in the fridge to set. I store mine in large plastic bags in the fridge as well.

The awesome thing about this recipe is that you can play with the amount of each ingredient. I have made this three times now (I usually half the recipe) and each time I change it up. They always come out yummy so don't be afraid to experiment!