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AppleFritterPlateLast month, I was invited to participate in the Krusteaz Blogger Bake-Off, and I was eager to join and try the new Krusteaz gluten-free baking mixes. As a way of introducing their new line of gluten-free baking mixes to the gluten-free community, Krusteaz is sponsoring a contest for bloggers to create a gluten-free recipe using one of their new gluten-free baking mixes. They sent me two boxes of each mix with a “Gluten-Free Bake-Off Kit.” I’m told the Double Chocolate Brownies, Blueberry Muffins, and Buttermilk Pancakes are all very good. I wasn’t able to enjoy them because they all contain milk products, which my body doesn’t tolerate very well.

I was, however, able to enjoy the Krusteaz Gluten-Free Honey Cornbread Mix. (Although the ingredients label says it may contain milk, I didn’t have any trouble from eating it.) It’s a very sweet and tasty cornbread. I used it to make Cornbread and Sausage Dressing for Thanksgiving this year. It was so good, we ate the leftovers for breakfast! But that’s another recipe. ….

I guess because the cornbread is so sweet, I thought it would be perfect for making a sweet breakfast treat for the holidays — Cornbread Apple Fritters! I love having a baking mix to give me a head start on a tasty breakfast. So, with a few additions to the mix, I created a recipe that is delicious and easy to prepare!

Gluten-Free Cornbread Apple Fritters Recipe

Ingredients:

AppleFrittercloseupKrusteaz Gluten-Free Honey Cornbread Mix
1 Cup Almond Milk, unsweetened
1/3 Cup Vegetable Oil
1 large Egg
3 Apples — peeled, cored, and diced (3-4 cups)
2 Tbsp Cornstarch
2 Tbsp Sugar
1-1/2 tsp Ground Cinnamon
Vegetable oil for frying (enough for 2 inches of oil in a sided fry pan or a quart in a deep fryer)
Powdered Sugar for dusting the tops (optional)

Directions:

  1. AppleFritterFryHeat vegetable oil to 375° F. On the stove, heat oil in a pan with tall sides. Or, use an electric deep fryer.
  2. In a medium bowl, whisk together the cornstarch, sugar, and cinnamon. Set aside.
  3. Prepare apples by peeling, cutting out the cores, and dicing. Then toss them in the medium bowl with the cinnamon-sugar mixture to evenly coat the apples. Set aside.
  4. In a large bowl, mix together one package of Krusteaz Gluten-Free Honey Cornbread Mix with 1 cup almond milk, 1/3 cup oil, and 1 egg.
  5. Fold the apples into the prepared Krusteaz Gluten-Free Honey Cornbread batter.
  6. Scoop a ball of about 2 Tbsp of batter at a time into the heated oil. I cooked 5 of them at the same time. Fry the apple fritter batter for about 3 minutes on each side, or until nicely browned.
  7. Remove cooked fritters from the oil and place on paper towels to remove excess oil and cool down. Those apples will be hot!
  8. If desired, dust the fritters with powdered sugar and serve warm.

Additional Notes:

  • Makes about 24 fritters, depending on the size you make them.
  • Prep time about 15 min, or less if you’re faster than me at peeling apples.
  • Total cooking time 25-30 min.
  • I cooked these using both methods — on the stove and using an electric deep fryer. The electric deep fryer is better at keeping a constant temperature, but both methods worked fine.
  • I used Golden Delicious apples, but feel free to use your favorite baking apples.
  • If the fritters aren’t cooking through fast enough, try making them a little smaller.
  • To keep fritters warm before serving, consider placing them in a warm oven (200° F) until ready to eat.
  • Krusteaz Gluten-Free Honey Cornbread Mix ingredients: “Sugar, whole grain white cornmeal, degermed yellow cornmeal, whole grain sorghum flour, whole grain millet flour. Contains 2% or less of the following: food starch-modified, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate), xanthan gum, honey powder. May contain milk, eggs and soy.”

Want to know more about Krusteaz Gluten-Free products?

 

KrusteazBakeOffThe recipe and comments above are my own, however, Krusteaz did sponsor my participation in the Blogger Bake-Off. I was sent a Krusteaz “Gluten-Free Bake-Off Kit” with two boxes of each of the new Krusteaz gluten-free baking mixes, along with a tote bag, spatula, and gift card for buying ingredients. Krusteaz is also awarding three contest winners additional gift cards to Crate and Barrel.

pumpkinmuffinplateI don’t know why I wait for the fall season to make these. They’re always gobbled up quickly! I made these using Namaste Foods Muffin Mix. They always turn out perfectly moist and tasty. Best of all, Namaste mixes never contain wheat, gluten, dairy, casein, peanuts, tree nuts, corn, soy, or potato. They are fabulous for family and friends gatherings or classroom parties with multiple allergies!

We prefer the small mini-muffins at my house, and I now have two Mini Muffin Pans to bake them all quickly. Only 10 minutes of prep, 10 minutes to bake, and they’re done. Great for a quick and filling breakfast!

Gluten-Free Pumpkin Chocolate Chip Mini-Muffins (Dairy-Free, Nut-Free, Soy-Free)

Ingredients:

pumpkinmuffinbite2 large eggs
1/4 Cup oil (I use extra light olive oil.)
1/4 to 1/2 Cup water (adjust amount depending on pumpkin puree)
1 tsp vanilla
1 Cup Pumpkin Puree (I used canned.)
Namaste Foods Muffin Mix
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3/4 mini chocolate chips (I use Enjoy Life brand.)

Directions:

pumpkinmuffinpan

  1. Start by preheating your oven to 375º, and preparing Mini Muffin Pan with an oil spray.
  2. Using a hand mixer, combine the eggs, oil, vanilla, pumpkin, and 1/4 cup water.
  3. Add the Muffin Mix along with the cinnamon, nutmeg, and ginger, and mix well. Adjust the batter by adding more water if needed. The batter will be thick, but it shouldn’t look dry.
  4. Add in the chocolate chips and blend so the chip are evenly dispersed.
  5. Scoop the batter into the muffin pan, about 3/4 full. I like to use a spring-loaded cookie scoop for ease.
  6. Bake at 375º for 10-12 min. I pull the muffins out when the edges just start to brown.

Additional Notes:

  • You may be wondering about what is in Namaste’s Muffin Mix. Ingredients: sweet brown rice, evaporated cane juice, brown rice flour, tapioca flour, arrowroot flour, rice milk powder, cream of tartar, baking soda, xanthan gum, salt and ground vanilla bean.
  • Recipe makes about 40-48 mini-muffins.
  • You can, of course, make these a larger/normal muffin size. To make the larger size, just increase the baking time to 12-15 min. You may want to use a larger chocolate chip size, like Enjoy Life’s Morsels size.
  • You can use 2 tsp of Pumpkin Pie Spice instead of the cinnamon, nutmeg, and ginger.

  • For convenience, I prefer to use canned pumpkin instead of fresh. I find that the water content of fresh pumpkin puree can vary greatly. So, if you’re using a pumpkin puree that is very wet, you may not need to add water to the recipe at all.
  • I have also used Namaste Foods Sugar Free Muffin Mix to make these. I simply add 1/2 cup of Coconut Nectar, Honey, or Agave. I’m sure 1/2 Cup sugar would work, too, but I haven’t actually tried it.

*I was not contacted by the company or compensated in any way for this article. I simply wanted to share with you a good gluten-free and dairy-free product that we enjoy at my house.

This post is linked to Gluten-Free Wednesdays, where you’ll find more ideas for eating gluten-free!

Sep
29

Chocolate Chip Banana Mini Muffins

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I made a batch of these mini muffins a few weeks ago for two reasons. One, I was getting bored with our breakfast routine. And two, I thought I would freeze some for school mornings when I needed to serve a quick breakfast. Well, I never got around to freezing them because they disappeared so quickly. So, the next week I made another batch, and still couldn’t get them into the freezer fast enough. The kids gobbled them up for breakfast and after-school snacks. In two days they were gone. So, I guess I’m going to have to bake more, and double the recipe next time.

Chocolate Chip Banana Mini Muffins

Ingredients:

1 Cup mashed, ripe Bananas (about 2 bananas)
2 Eggs
1/2 Cup Coconut Nectar (or other sweetener)
1/4 Cup Grapeseed Oil (or other cooking oil)
1/2 tsp Vanilla extract
2 Cups (9 oz./250 g) Pamela’s Baking and Pancake Mix
1/4 tsp Salt
1/2 Cup mini Chocolate Chips

Directions:

  1. Preheat the oven to 375° F. Prepare a Mini Muffin Pan by spraying with oil, or using paper liners.
  2. Mash bananas in a mixing bowl. Add eggs, coconut nectar, oil, and vanilla. Beat until thoroughly combined.
  3. Add Pamela’s Baking Mix and salt, and continue to beat.
  4. Mix in the chocolate chips.
  5. Drop scoops of about 1-1/2 Tbsp of batter into the prepared muffin pan, or until each cup is about 2/3 full.
  6. Bake at 375° F for 10 minutes.
  7. Cool in the pan for 5 minutes, then finish cooling directly on a wire rack.

Additional Notes:

  •  Makes about 3 dozen mini-muffins, depending on how full you fill the cups.
  • For simplicity, I used Pamela’s Baking Mix for the flour. Pamela’s mix already contains baking powder, baking soda, salt, and xanthan gum. So, if you’re going to attempt this recipe with other flours, I would suggest adding a little bit of each of those.
  • I have now made this recipe several times using different sweeteners – honey, coconut nectar, and agave. I’m happy to say that they all turned out delicious. I’m sure that sugar would work, too, but I didn’t even feel the need to try it.
  • If your family doesn’t eat them as quickly as mine, put them in a sealed container or bag in the freezer. Because they’re small, they thaw quickly on the counter. Or, just pop them into the microwave for a warm treat.

 

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Mar
17

Happy St. Patrick’s Day!

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Hope you are enjoying this day with plenty of gluten-free Irish (or at least green) food and beer. Still looking for some recipes or ideas for celebrating the day? I’ve gathered the links below for inspiration.

Irish-inspired Gluten-Free Recipes:

Gluten-Free Beer Reviews:

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Mar
03

Soft, Warm Pretzels Gluten-Free!

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That’s right! For this month’s Adopt a Gluten-Free Blogger, I made gluten-free soft, warm pretzels. I saw the recipe on Flour Arrangements, a blog full of wonderful recipes posted by Sophie. I love her blog name: It just seems so appropriate for someone baking lots of gluten-free treats, doesn’t it? I don’t know about you, but I probably have a dozen different gluten-free flours in my pantry. I’m always impressed by the big, beautiful photos on Sophie’s site. They always make my mouth water. And when I saw her post for these pretzels, I immediately thought of the buttery, gluten smell of the hot soft pretzels at the mall. You know the ones I’m talking about. I just had to give her recipe a try.

So how were they? Good. Really good. But perhaps not perfect because I think I erred a little bit. I tried my best to follow the recipe exactly, but did have to make a couple substitutions. I did use teff flour and almond meal as instructed for the high-protein flour. But, I had to substitute brown rice flour for the white rice flour. I didn’t realize I was out of white rice flour. (Actually, I think I quit buying it.)

Another problem I had, the recipe calls for 1-1/4 tsp of yeast. When I tried to proof it, nothing happened. So, I added another teaspoon of yeast to the mixture. That seemed to do the trick. Now for the big mistake: I put the dough into the warm oven to rise, but I didn’t cover the bowl. Oops! By the time I got the dough out, it hadn’t really risen much. And, the surface of the dough got a little dry and crusty in spots. But, I was determined to make it work. So, I got it out and worked with it a little and pressed on. I didn’t find the dough to be very sticky at all. Perhaps it got too dry in the oven. But, I actually found it to be fairly easy to roll it out and shape into pretzels.

The baking soda and water mixture was a lot more than I needed to brush on the pretzels. But, it is definitely necessary for the taste and texture of the crust of the pretzel. As the pretzels came out of the oven (Oh, what a wonderful smell!), I brushed them with melted butter and sprinkled a mixture of coarse Kosher salt and coarse sea salt on them. The flavor is just what you would expect for the pretzels. The texture was good, too, however I would prefer a lighter, airier pretzel. I think the combination of letting the dough dry out in the oven and then kneading the dough probably deflated the necessary air pockets from the dough.

I was hoping to get a chance to make another batch of pretzels before posting this, but I ran out of time. I will definitely make these again! Even with the denser dough product, these were really good. The flavor was right-on and they were soft and tender. Even the next day, they still tasted good. My husband heated one up in the toaster oven two days later and said it was still good.

So for my next batch, I will use 2-1/4 tsp yeast and cover the dough before putting into the oven to rise. I would also say that for the baking soda solution, you can use 1/2 cup hot water with 1 tsp baking soda. That should be more than enough to brush onto the pretzels. And, my husband would say, “Don’t forget the mustard!” I prefer mine plain, with just a little salt.

My thanks to Sea at The Book of Yum for creating this fun and productive blog carnival. It’s great motivation to learn about some fellow gluten-free bloggers, and try some new gluten-free recipes. Thanks also to Thomas of The GFCF Experience for hosting the event this month. And, thanks to Sophie for sharing so many wonderful gluten-free recipes. I know I’m not the only one who appreciates your tasty recipes!

Notable Links:

Categories : Appetizers, Breads, Recipes
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