Tag Archives: bread

Peach Bread

peach bread

A spin on banana bread or applesauce bread. This recipe came out too wet, and I’m posting it because it’s Experiments in Cooking… plus I don’t have any more peaches to try again. The flavor was right, and the kids came back asking for more! If I ever get around to trying this again, I will try one of two things. Either I will drain the peaches more, perhaps in a colander for a while, or I will add more flour ingredients.

The batter in the loaf pan before cooking, looked promising.


And after. I think it didn’t get much rise because of too much wet ingredients. You can see my peach jam in the background. More on that in my next post!


Dry Ingredients:
2/3 Cup brown rice flour
2/3 Cup potato starch
1/3 Cup tapioca starch
1 Tablespoon sorghum flour
1/2 Teaspoon xanthan gum
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon cinnamon
1/4 Teaspoon sea salt

Wet Ingredients:
1 Cup peach sauce – from my slow cooker directions here
Juice of 1 small lemon
1 Tablespoon flaxmeal soaked in 3 tablespoons rice milk or water
1/2 Cup brown sugar
1 Tablespoon rice milk (may omit in the future)
2 Tablespoons coconut oil, plus more for greasing

Preheat oven to 375 degrees. Grease a loaf pan with coconut oil. Set aside. Combine all dry ingredients in a large mixing bowl. In the bowl of an electric mixer, combine all the wet ingredients. Slowly add dry to wet. Pour into prepared loaf pan and bake 50-60 minutes, until a wooden toothpick inserted comes out clean.


Gluten Free Bread 3 Ways

Thanksgiving is on my mind! With all the food allergies in this family, I decided that it would be easier for me to host Thanksgiving rather than try to make small dishes of all the different types of foods that would be eaten. Even if we tried to be so cautious at another person’s home, I was also afraid of added butter on an innocent looking veggie, or wheat flour in the gravy. I also don’t want to go too crazy and be too controlling, so this is a great exercise in finding balance!

I have to admit that the menu I wrote up last night is a bit expansive. Much of my inspiration is on my Pinterest page. I’m going to find some shortcuts along the way, and pretty much every recipe I’m going to try beforehand and post it on my blog.

Gluten Free, Dairy Free, Egg Free, Apple Free, and Nut Free Thanksgiving Menu (tentative):

Gluten Free Chex Mix (gf)
Candied Pepitas (gf) (v)

Main Dishes: 
Oven Roasted Turkey with Bacon, Fresh Herbs, Baby Carrots, and Onion. Pan Dripping Gravy (gf with brown rice flour)
Organic Cranberry Sauce (gf) (v)
Roasted Pears (gf) (v)
Cornbread Stuffing with Giblets (gf)
Wild Rice, Pepitas, Mushroom & dried Cranberry Dressing (gf) (v)
Mashed Garlic Potatoes (gf) (v) using either soy or rice milk
Candied Sweet Potatoes (gf) (v)
Herbed Dinner Rolls (gf) v)
Brussels Sprouts, boiled, sea salt (gf) (v)

Pumpkin Pie (possible tofu ingredient) (gf) (v)
Red Jello with Coconut Whipped Cream (gf) (df)

Red and White Wine
Old Fashioned’s (Eberhardt tradition) with homegrown Lemon and Orange rinds, and homemade Maraschino Cherries
Coffee, Tea

First up is the Herbed Dinner Rolls, because I had to make bread for the week anyway this morning! The recipe for my gluten free bread is here. I used for inspiration Betty Crocker’s Cookbook Fifth Printing from1988, but I really think the recipes and pictures look more like their first copyright from 1969! For a holiday like Thanksgiving, I couldn’t resist using this book for a consultation. 

I prepared my dough exactly the same as I always do. Then I followed the directions for Betty Crocker’s Cloverleaf Dinner Rolls. “Cut half of the (dough) into 36 pieces; shape into balls. Place 3 balls in each of 12 greased medium muffin cups, 2 1/2 x 1 1/4 inches” (i used the one I have). Since my gluten free dough is quite sticky, I used parchment paper on my counter, and a generous sprinkle of sorghum flour to make this work.

Credit to Betty Crocker Fifth Printing 1988, Golden Press/New York

For sesame seeds on top, I mixed seeds with a slight amount of rice milk to make them wet, then smeared seeds over the tops of some of the rolls with the back of a spoon.

I baked the muffins uncovered for 10 minutes, and then for 15-18 minutes more covered with an aluminum foil tent. Then another 3 minutes uncovered to brown the top slightly. When a wooden toothpick comes out clean, they are done!

I also made a bonus mini sesame roll on a baking sheet because I had extra! (how did that happen??)

Here is the regular loaf! Came out the same as usual:

Next time, I am going to try adding fresh herbs to the mix and see how it comes out! These came out well enough. I imagine when dipped in brown gravy they would be delish! Adding the herbs will only enhance the flavor.

(gf) = gluten free
(v) = vegan
(df) = dairy free

Chocolate Zucchini Bread



Late summer… one of the most wonderful parts of the late summer bounty is zucchini. We visited Lawrence Orchard Farms last week and brought home some BIG ones! For only $1 each, I wanted to buy them all! My husband and I settled on 4. What to do with all this zucchini? In my quest to create the best gluten, egg, and dairy free goodies that are (mostly) healthy and also delish, I got to work creating my own unique recipe that meets all of my family’s needs.

Makes 2 loaves. Preheat 350.

First I blended my own GF flour from the favorites, and made the proportions so that I would get 3 cups total.

3/4 Cup Millet Flour
1 Cup Potato Starch
1/2 Cup Sorghum Flour
1/2 Cup Tapioca Starch
1/4 Cup Teff Flour

You can mix a lot of flour ahead of time in this proportion so that you don’t have to think about it when you need it! Store pre-mixed flour in the refrigerator in a sealed glass jar to keep it the most fresh.

3 Cup GF flour
1 teaspoon salt
4 teaspoon Xanthum Gum
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoon cinnamon
3 Tablespoons flaxmeal soaked in 9 Tablespoons water (egg replacer for 3 eggs)
1 Cup Veg oil blend (I like coconut oil, grapeseed oil and/or organic canola oil)
1 1/2 Cup Sugar
3 teaspoons Vanilla extract
A LOT of shredded Zucchini ( this recipe can hold between 2-4 cups of zucchini, I used 4 this time!
3 Heaping Tablespoons cocoa powder
I Cup non dairy chocolate chips, I like Enjoy Life brand

Mix dry ingredients together (GF flour, salt, baking soda and powder, xanthum gum, cinnamon, cocoa powder). In the electric mixer, combine oils, sugar, soaked flaxmeal, vanilla. Add dry mix and zucchini to wet mix, alternating, until fully combined. Last add chocolate chips or add-in of choice.

Grease 2 loaf pans. Put half of the mixture in each pan, and bake for approximately 50 minutes, or until a wooden toothpick comes out clean.

Cool slightly, and enjoy!!
(we put non dairy ice cream on top while it was still warm!!)



Allergy Friendly, Gluten Free Bread!

final productAfter about a day or two into the Gluten, Egg, Dairy, Nut and Apple Free diet, I got hungry.
Ok HUNGRY! Like how do people adjust to this and live through it hungry. Cheating on this diet isn’t an option for me since I’m nursing my son, who is close to 2 years old. So I knew I had to find food that would satisfy me. (Note to self, I’m going to blog about the benefits of nursing past 1 year and the benefits to nursing an allergic/celiac child to well beyond 1 or even 2!)

I started my frantic online search for a really good bread. There are a lot of gluten free flour mixtures commercially available right now, so if you like to keep things simple, they are great. I also want to cut out corn and soy, because of the threat of contamination from GMOs. My other requirement is to avoid over use of rice flours because of the levels of arsenic found in rice. I decided that creating my own gluten free flour mixture at home is the best option for me. The flours I picked are millet, teff, sorghum, tapioca, and potato starch.
FloursI found this awesome recipe, which I’ve tweaked only moderately, and I’ll be posting further tweaks as I make them, since I can never leave a good recipe alone!

This is the recipe for 2 loaves, it is easy to make it half for just one!

1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
2 cups potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast


4 tsp olive oil or grape seed oil
3 1/4 cup warm water (not hot)

a drizzle of honey over the top!

Mix the dry ingredients in an electric mixer with the paddle attachment, or stir by hand. The potato starch is a messy one! The flour can billow up into the air if you’re not careful. You will get a little messy, but that’s sort of the fun. Just go with the flow, and don’t let the number of different flours distress you. Since I’m making it for a 2 year old, I think it’s fun to do some learning about measuring during this, if you’re patient enough. (Honestly, I made this batch while he was napping, but it can be perfect for a teaching moment, too.)
mixerwhat dough looks likeOnce you’ve blended your dry ingredients in your mixer or by hand, it’s time to add the oil and warm water. It’s important that it’s not too hot that it kills the yeast!

Grease your loaf pans next. I like coconut oil. Put half the dough in each loaf pan. I drizzled the top of mine with honey this time as a bonus.

You have to let it rise! I found a new technique that is working for rising bread. Microwave a small amount of water until boiling.  Leave the cup of water in the microwave, and place your bread in there with the door closed for approximately 1 hour. You may have to take out the plate in your microwave to get 2 pans to fit. You can also allow your bread to rise by placing it on a warm surface with a kitchen towel covering it.

Preheat the oven to 400 degrees. Bake uncovered for 10 minutes. Put foil over the top and continue to bake for 45 minutes. Mine is never 100% done yet so I put it in for another 5 minutes uncovered to brown the top a bit. Use a wooden toothpick to determine when it’s done.

Let the bread cool a bit, but it’s most delish while warm out of the oven! I like to use this bread for golden peabutter and jelly sandwiches!
IMG_4646 yum!