Wednesday, April 28, 2010

Gluten Free Coconut Chocolate Bread

Gluten Free coconut chocolate bread is one of the best uses of chocolate and flour next to a good decadent brownie. Chocolate bread satisfies longer than the brownie; therefore, I prefer it to brownies. This chocolate loaf is closer to a cake than a regular bread loaf. It can be served with a scoop of vanilla ice cream, plain or with whipped cream. Since Pamela’s Bread Mix and Flour Blend is formulated for bread, it has more of a sweet bread texture. If you were to make this with wheat flour, I would recommend using pastry flour (light whole wheat). Pre-mixed flour contains a binder like guar or xanthan gum, so neither need be added for gluten free flour blends.
The past few chilly and wet days got me thinking of baking again. So I will be delivering and sharing a few goodies with my sisters over the next few days.

Chocolate Coconut Bread - Gluten Free
Wet Ingredients
3/4 cup Nutiva Organic Extra VirginCoconut Oil
2 Large Eggs
1 1/2 cups Evaporated Cane Juice (granulated sugar)
1 can Thai Kitchen Lite Coconut Milk (13.6 Oz)
1/4 cup water
Dry ingredients
2/3 cup Cocoa
2 1/2 Cups Pamela's Bread Mix and Flour Blend
1/4 tsp Baking Powder (non aluminum)
1 1/4 tsp Baking Soda
1 tsp Authentic Foods vanilla powder
1/2 tsp Coconut Extract, optional
1/4 cup Lets-Do-Organic Unsweetened Coconut Flakes for topping

Combine cocoa, Pamela's Bread Mix and Flour Blend, baking powder, baking soda and vanilla powder in a lidded container. Shake to blend the mix completely. Set aside.
Mix coconut oil, eggs,coconut extract, sugar in a large mixing bowl, until fluffy

Stir in coconut milk and water until blended
Fold in the dry ingredient mix until completely mixed.
Spray desired pans with oil like Pam and spread into two large loaf pans or 3 small and one medium.
Sprinkle coconut evenly over the top of loaves. Push coconut into the dough slightly with a fork.

Bake approximately 30 minutes for medium and small pans, a little longer for the large pans.
Check for doneness after 30 minutes with toothpick inserted in center.

Servings: 24
Yield: 3 small + 1 medium loaves (I made 3 small and 1 medium loaves)

Nutrition Facts
Serving size: 1/24 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 185.49
Total Fat 9.49g
Saturated Fat 7.57g
Cholesterol 17.63mg
Sodium 193.76mg
Potassium 42.29mg
Total Carbohydrates 25.94g
Fiber 2.15g
Sugar 16.37g
Protein 1.46g

Monday, April 26, 2010

Apple Bread Pudding - gluten free

It is supposed to be Spring in Minnesota. Yet it has been cold and rainy for the past few days. This cold weather sends some of us back to the whirlwind of baking. Well, I will blame it on Cathy, AKA The Dutch Baker’s Daughter. She baked scrumptious looking Warm cinnamon rolls with orange cream cheese frosting and posted the picture on her Facebook page! I really tried to resist, but finally gave in and started baking. So thank you Cathy!

I do not seem to find time to do housework every day, but somehow, I find time to bake. That simply means, I have replaced working with baking. So nice to be retired!

First, I checked to see what was in the fridge that needed to be used as an ingredient or eaten as is. I had apples, yogurt and of course eggs and butter. Actually, I have too much yogurt, so some of it had to be put to a good use. Yogurt can be used in all kinds of dishes, so why not bread pudding. I started putting items on the counter; yogurt, eggs, butter, apples, sugar, cinnamon, vanilla powder, baking soda and baking powder. Then it was time to decide what gluten free mix of flour to use.

Before I understood anything about mixing different flours and starches, I bought several pre-mixed products. I prefer using individual flours, so the pre-mixes have been sitting in the pantry. Gluten Free Pantry products were the first that I tried and really liked. I still have a combination of boxes of chocolate cake, pie crust, coffeecake and French bread mix. The French bread mix is very versatile. I wasn’t planning on making pies, so I decided to use the pie crust mix to make bread pudding.

So now, my list of ingredients was completed with the Gluten Free Pantry Pie Crust Mix.
The texture of this dessert is very close to bread pudding. Originally, I planned apple bread, but it turned out to be bread pudding. I can say it is a very good bread pudding!
Printable copy
Apple Bread Pudding- Gluten Free
1 cup Gluten Free Pantry Pie Crust Mix
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 cup yogurt, plain low fat
1 tbsp Butter
2 tbsp Earth Balance Shortening
1/2 tsp Authentic Foods Vanilla powder
3/4 cup granulated sugar
1 large egg
2 cups cooked sweetened sliced apples or canned apple pie mix
Preheat oven to 350°F.
Combine pie crust mix, baking powder, baking soda, cinnamon and salt. Set aside
Mix butter, shortening, sugar, egg and yogurt until fluffy..
Spray a loaf pan with oil spray. Pour about half of the batter into the pan, spread it out. Dollop half of the apples mix over the dough, using a fork to swirl into the batter. Repeat with the remaining batter and apple mix.
Bake for about 45 minutes or until tooth pick inserted in center comes out clean. Edges will be browned before pudding is done
Servings: 8
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 45 - 50 minutes

Nutrition Facts
Serving size: 1/8 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 261.81
Total Fat 5.35g
Saturated Fat 2.04g
Cholesterol 32.09mg
Sodium 333.21mg
Potassium 109.16mg
Total Carbohydrates 50.64g
Fiber 0.9g
Sugar 28.68g
Protein 3.49g

Gluten Free Pantry Pie Crust Mix contains white rice flour, potato starch, corn starch, guar gum, granulated honey and salt.
This could serve 10, if desired.

Saturday, April 24, 2010

Make Your Own Healthy Granola

Make Your Own Healthy Granola.
Store shelves stock all kinds of granola. Some loaded with sugar and ‘fillers’, some with good nutrients, but with lots of sugar and fats.
About 10 years ago, I discovered a granola recipe in a junk mail flyer that I decided to try. It contained less sugar than most that I had seen. After numerous tweaking, I have reduced the sugar content and added more nutrition to it. This has been my only granola cereal for about ten years.  Supposedly, brown rice syrup has a lower carb load than honey, so I am testing it in several recipes.
Summertime is coming. Those of us who go up to the cabin or the North Woods need something to snack on or a non-perishable breakfast food. So why not make your own healthy cereal?   My recipe makes 16 cups of cereal, but with growing teenagers, this is not a lot of cereal! At least it is healthy!

print friendly copy
Super Healthy Granola (Updated)
This granola does not contain added oil or large amounts of sugar, It is perfect as cereal, yogurt or ice cream topping or a quick snack.
Equipment needed: 3 large rimmed cookie sheets, a large-sized soup pot or roaster for mixing, a wooden spoon and a large container to store the granola.
If fruits are larger than a raisin, cut them into smaller pieces.
Set your oven to convection at 250 F. If you do not have a convection oven, pre-heat the oven to 250 degrees F.
  1. Put the oatmeal, cinnamon, almonds, sesame seeds, sunflower nuts, walnuts in a large container. Stir it until the cinnamon coats the oatmeal. You can use a very large soup pot or a large roaster.
  2. Put the juice and brown rice syrup in a glass bowl. Heat about 2 minutes on high until blended. Stir to mix
  3. Slowly pour the juice/brown rice syrup over the oat mixture and stir until all of the oat mixture is coated. All of the oat mixture should be moist, not wet.
  4. Spread the mixture among the three pans. Bake about 45 minutes, then the pans between oven racks and stir each pan as the oats will brown from the edges first. Continue baking until the oats appear dry or browned to your taste. I like them slightly browned. Total baking can take as long as 2 hours if you like browned granola.
  5. When finished baking, take out of oven and allow to cool.
  6. Add the dried fruit and mix well.
  7.  Enjoy!
Servings: 64
Yield: 16 cups (64 -1/4-cup servings
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 2 hours
Nutrition Facts
Serving size: 1/64 of a recipe (1.3 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 132.47
Total Fat 5.38g
Saturated Fat 0.56g
Cholesterol 0mg
Sodium 6.33mg
Potassium 64.74mg
Total Carbohydrates 19.18g
Fiber 2.59g
Sugar 3.65g
Protein 3.2g
If you like toasted oatmeal or granola, you will like this. It seems like a lot, a family of four will have this gone in a less than 2 weeks. Because of the amount of time it takes to prepare, I recommend making a large batch at a time. Of course, you can cut the recipe to half or 1/4th; simply adjust the amounts of each ingredient

Monday, April 19, 2010

Baking gluten free bread

Baking gluten free bread is like playing the lottery sometimes. You win some, you lose some.

Actually, I probably should not be baking bread. My doctor pulled out this graph of my weight fluctuations over the past ten years at my physical on Friday. It looked like the dive and rise the stock market took in the 90s. She goes “Your weight is going up.” I had to do some fast talking on that one. I mumbled well, I have been entering cooking contests and I do have to taste everything, but I have slowed down with the contests. Too bad the stock market is not performing like my weight gain. Let’s hope the market improves and my fluffiness declines.

My method is to try to improve on the last loaf. I write up a recipe with some of the good things included and go from there.

My previous loaf was more of a cottage style loaf. It was great for toast or with a bean soup. It did not fall apart when dipped in the soup.
I was out shopping the past week and saw golden flax seed meal and millet seeds. Of course, I bought a bag of each.

On Saturday, I combined all of the dry ingredients and decided, yet again, to add more nutrients. I added some of the flax seed and scrambled around googling for bread recipes that used millet seeds. Wasn’t sure if they should be soaked or not. There were two recipes that used the seeds, one soaked them and one did not. So I decided to just add a small amount, just in case they were quite crunchy.
As it turns out, they puff a little in the baking process.

Gluten Free Whole Grain Seed Bread

3 cups Pamela's Amazing Wheat Free & Gluten-free Bread Mix
2 tbsp Arrowhead Mills Organic Buckwheat flour
3 tbsp   teff flour
2 tbsp   quinoa flour
1 tbsp powdered milk
1 tbsp  flax seed meal
2 tbsp  Sunflower Seeds
1 tbsp   millet seeds
2 tsp Sugar
1 yeast packet or 2 1/4 tsp yeast
2 large eggs
1 tsp cider vinegar
3 tbsp Omaggio Grapeseed Oil
Warm water about 115°F (see instructions*)

Oven Baking:
Preheat oven to 350ยบ. Prepare a 8-inch x 4-inch bread pan
Combine the flours, milk, meal, seeds, sugar and yeast; shake in a container to combine. Pour the flour mix into the bowl of a stand mixer
*Pour the following into a 2 cup liquid measuring cup
Oil, eggs, cider vinegar and enough warm water to make 2 cups of liquid, plus 2 tbsp of water.
Add liquids to mixing bowl, and beat for three minutes on med/high. (Use the whisk, not the dough hook).
Pour batter into the prepared pan, set in a draft free area and let rise to top of pan.
Bake for 70 minutes. Remove from oven and let it sit about 10 minutes in the pan before removing to a rack to finish cooling. Slice and enjoy!

Yield: 1 loaf: Servings: 20

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 1 hour and 10 minutes
Inactive Time: 45 minutes
Total Time: 2 hours and 25 minutes

Nutrition Facts
Serving size: 1/20 of a recipe (2.1 ounces).
Nutrition information calculated from recipe ingredients.

Amount per Serving
Calories 122.07
Total Fat 3.97g
Saturated Fat 0.43g
Cholesterol 21.22mg
Sodium 178.82mg
Potassium 39.77mg
Total Carbohydrates 20.33g
Fiber 2.52g
Sugar 6.1g
Protein 2.26g

Tuesday, April 13, 2010

Bean Corn Muffins

Complete Protein Corn Muffins

Beans can be used for all sorts of dishes. Vegetarians can get a complete protein from the combination of beans and corn.

Being a semi-vegetarian, I am always looking at ways to improve the basic nutrition of foods. Back in February, on a snowy, dreary day, I was standing looking in the pantry trying to come up with something for a meal. After taking out beans and tomatoes and staring at them for a while, decided not to make a meal with the beans. Being that I miss having whole wheat bread, I just need something that had a bit of substance as it moved across my palate.

I had used beans in lasagna, waffles, cookies and brownies, so why not corn muffins?

Complete Protein Corn Muffins

1 cup light red kidney beans, rinsed and drained
1/4 tsp ginger powder
1/4 tsp chili powder
1/8 tsp onion powder
1/8 tsp ground mustard seed
1 Tbsp jalapeno chilies, (canned)
Dry ingredients
3/4 cup yellow stone ground corn meal
1/4 cup Maseca (Mexican corn flour)
2 Tbsp baking powder
1/2 tsp baking soda
2 tsp non-calorie sweetener (or sugar)
Liquid ingredients
1/4 cup oil
1 1/2 tsp Ener G Egg Replacer + 2 tbsp water or (1 egg or 1/4 cup egg substitute)
1 cup water, divided

Preheat oven to 375 F
Spray a 6-cup muffin pan with non-stick spray.
Place beans in a mixing bowl, mash and stir to break them up so that they are creamy. Pieces of skin will still be visible. Mix in the remaining bean ingredients. Set aside.
Combine the egg replacer with 2 Tbsp of water until mixed. Add to beans; beat for about a minute using a hand mixer
Combine all Dry Ingredients in a container and mix thoroughly.

Stop. Wait until the oven is pre heated, before adding the dry ingredients to the wet.

Fold dry ingredients into the bean mix.
Add enough of the water to get the consistency of corn muffins. ( I used 4/5 cup) If the cup is not enough, add additional by tablespoon at a time. Fill muffin cups immediately and put in oven.

Makes approximately 6 muffins.
Servings: 6
Yield: 6 muffins

Nutrition Facts
Serving size: 1/6 of a recipe (6.1 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 200.31
Total Fat 10.09g
Saturated Fat 0.82g
Cholesterol 3.81mg
Sodium 668.13mg
Potassium 191.08mg
Total Carbohydrates 24.38g
Fiber 3.08g
Sugar 0.4g
Protein 4.66g

Author Notes
Get everything mixed and in the muffin tins as soon as possible, because the batter thickens as time passes.