Archive for Breads

Jan
30

Better Burgers Gluten Free

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We eat hamburgers in my house almost weekly. It’s my daughter’s dinner request every night. Most nights we eat them just as patties, no bun. Sometimes we buy some frozen gluten-free rolls or buns at the grocery store. But a couple weeks ago I decided to try something new and exciting. Earlier this month I saw two great-looking recipes on Gluten Free Gobsmacked: Cheese Bread Rolls (aka Pao de chejo and Chebe bread) and Jalapeño-Popper Dip. They looked like a great way to change up our hamburger dinners.

And, since Book of Yum is hosting another Adopt a Gluten-Free Blogger this month, I decided to use those two recipes to share with you. I’m happy to share my good results with you, and introduce a gluten-free blogger you may not have checked out yet. Gluten Free Gobsmacked is a blog that has been around for a while. Like so many other celiacs, the author Kate suffered years of illness and health problems before finally being diagnosed with Celiac Disease. She began the website as a way to share recipes and connect with family and friends. And the rest of us out here in cyber land have gotten to benefit from her knowledge and recipes. I certainly enjoyed them this month.

The Cheese Bread was so much easier to make than I thought it would be. It really was fairly quick to mix up and bake in the oven (maybe 30 minutes total). In my attempt to make it, I followed the recipe as close as I could. For the cheese I used about 2/3 cup shredded cheddar, 2/3 cup shredded provolone, and 2/3 grated Parmesan and Romano cheeses. For the herbs I used finely chopped fresh chives and dried dill. Because I was hoping to use these as hamburger buns, I made them a little larger and flattened them a little more than Kate did in her post. I was able to make nine of them with the recipe, and baked them on a Silicone Baking Mat for about 10  minutes. They smelled fabulous and tasted just as good. My husband ate one of the rolls as they were cooling down on racks. He said he was just going to have a taste, but it was so good had to finish it off. 🙂 The very airy texture of them worked well as hamburger buns. They don’t rise or expand much during baking, so make them the size and shape you want them before baking. We used two rolls for each hamburger. We also found that they stayed fresh on the counter (in a sealed container) for a couple days. To eat them with dinner later that week, we just popped them into the toaster oven to warm them up. We will definitely make these again!

So, to make our hamburger night even better, I also made Kate’s Jalapeño-Popper Dip. This recipe I didn’t follow as strictly as I should have, but I didn’t have all of the ingredients and had to make some adjustments. I didn’t have the Pasilla Chile Powder, so I used 2 tsp of Hot Mexican-Style Chili Powder. I also didn’t have dried green onion, so instead finely chopped up a few fresh green onions. We really enjoyed the fresh onion flavor. It was delicious. It works great as a dip, but I thought it was so good I slathered a thick layer of it on my burger. Not that’s a better burger! 🙂 I had a lot of the dip leftover, so since then I’ve also used it on steamed vegetables. It was great and would make a great dip to make for a Super Bowl Party, too!

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IMG_4852xSomething I usually make during the holiday season is Poppy Seed Bread. Although the poppy seed bread is cooked in a small loaf pan, it is really a cake. In my mind it’s too sweet and fine-textured to be considered a bread. But, we slice it like bread, and tradition says we call it bread.

Every year, my mom makes Poppy Seed Bread to give to friends and co-workers for the holidays. I, too, have continued this tradition. This year, rather than making it from scratch, I decided to take the easy way and use Betty Crocker’s Gluten-Free Yellow Cake Mix. I was a little concerned about the amounts, but was pleasantly surprised at how well it turned out. I added some flavorings and poppy seeds to the mix, as well as eggs, milk and oil. It made a very nice poppy seed cake that I then covered with a thin, sweet glaze.

These cakes can be made up in advance and frozen until time to give them away for the holidays. Once I’ve made the cakes and let them cool completely, I wrap each one individually with plastic wrap. Then, I place them in a zip-style plastic bag. Sealed like this, you can keep them in the refrigerator for at least a week, or in the freezer for several weeks. They will defrost quite quickly at room temperature. Or, defrost them in the refrigerator overnight.

Poppy Seed Bread Made With Betty Crocker’s Gluten Free Yellow Cake Mix

Ingredients:

For the Cake:
1 box Betty Crocker Gluten Free Yellow Cake Mix
3 eggs
2/3 Cup milk
1/2 Cup vegetable oil
1 TBSP poppy seeds
1 tsp vanilla extract
1 tsp butter flavoring
1 tsp almond flavoring

For the Glaze:
1/2 Cup powdered sugar
1/4 Cup granulated sugar
1/4 Cup orange juice
1 tsp vanilla extract
1 tsp butter flavoring
1 tsp almond flavoring

Directions:

  1. IMG_4813xIn a medium mixing bowl, lightly beat the eggs. Then add in the remaining cake ingredients (cake mix, milk, oil, poppy seeds, vanilla extract, butter flavoring and almond flavoring). Mix until thoroughly blended.
  2. Pour into greased, small/mini loaf pans. (I use an oil spray, but you can use butter or shortening.)
  3. Bake for 40-50 minutes at 350° F.
  4. Once baked, remove from the oven and cool in the pans on a cooling rack for 5 minutes.
  5. IMG_4815xWhile the cakes are cooling, make the glaze. Combine all the glaze ingredients and mix well.
  6. Pour the glaze over each cake (still warm in the pan). Let it sit for 5 minutes, then remove and let it cool completely on racks.

Additional Notes:

  • I made three small loaves with this recipe, but probably could’ve made two slightly larger loaves. This recipe will also make one full-size loaf.
  • IMG_4818xI used the small, or sometimes called mini, aluminum foil loaf pans (about 3.5″ x 6″ x 2″h) you find in the grocery stores. I’ve used them over and over, washing each time in the dishwasher. If you’re wanting a more permanent solution, try these Mini Loaf Pans.
  • For presenting these as gifts, I usually keep the bread wrapped in plastic wrap and then tie it with a nice festive ribbon. For more color, you can use colored plastic wrap that is easy to find during the holidays. Sometimes I will also put the bread in a clear plastic gift bag, or treat bag and then tie with a nice ribbon. You can also use colored cellophane to wrap it, and tie with ribbon at both ends. It all just depends on how and when you want to present it.
  • If not giving these away as gifts, put them in the freezer. Then the night before Thanksgiving or Christmas, put them into the refrigerator to defrost overnight. By morning it will be a nice treat to eat for breakfast, or maybe a snack while opening stockings, with a cup of tea.

For more edible gift ideas, be sure to visit Cents To Get Debt Free. I’m a little late to the blog carnival, so there are already plenty of other great ideas for edible gifts. Please be aware that some of the contributions at the carnival may not be gluten-free, but there are still plenty that are GF and other good ideas that could be modified to be GF.

Sep
29

Linda’s Delightful Drop Biscuits

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IMG_4436xI’m joining some other bloggers in this month’s edition of Adopt a Gluten-Free Blogger at Book of Yum. It’s a fun round-up of gluten-free recipes that are tried and reviewed by other gluten-free bloggers. Linda at The Gluten-Free Homemaker always has plenty of recipes that get my attention. This month I tried her recipe for Delightful Drop Biscuits. I don’t usually take the time to bake rolls or buns for dinner. Just never seems to be enough time. When I saw Linda’s recipe for drop biscuits, I had to try them. They looked quick enough for me to get done.

The recipe turned out just as I had hoped. The one thing I changed is that I baked them in a muffin tin. The last time I tried making drop biscuits, my kids wouldn’t even try them because they thought they were ugly. I figured the muffin shape might be a little more appealing to them. I sprayed the tin thoroughly with oil. Then, I sprayed a 1/4-cup measuring cup to scoop the sticky batter into the muffin tin. I also used the back of an oiled spoon to smooth out the tops before baking. The recipe made 11 muffins. I baked them for 14 minutes, until they were a nice golden brown.

IMG_4431xIMG_4432xIMG_4435x.

I didn’t have any problem getting my kids to eat these. They were excited to try them, and loved them! The texture was very soft and springy — wonderful. I’ll be making these the next time we have stew or soup. I may even get a little wild and add some herbs to them 🙂 — maybe some rosemary or garlic.

I did notice that like most gluten-free breads, they are best eaten warm out of the oven. The next day, they started to get crumbly. But, I just sliced them and toasted them for a nice little sandwich for lunch.

Categories : Breads
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