This is my absolute favorite breadstick recipe that I got from theglutenfreevegan.com! It is hard work, but it is well worth it!
Gluten Free Italian Breadsticks
Ingredients:
2 tbsp. dry active yeast
1 1/3 cup brown rice flour
1 cup tapioca starch
2 tsp. xanthan gum
2 tsp. Italian herb seasoning
1 tsp. salt
1 1/3 cup unsweetened non-dairy milk (I use coconut or rice)
2 tsp. agave nectar or sugar
2 tsp. olive oil
2 tsp. apple cider vinegar
--
Buttery Topping:
2-3 tbsp. melted earth balance butter (I use soy free in the red tub)
1/8 tsp. granulated garlic powder
1/8 tsp. dried parsley
Directions:
1. Preheat oven to 425 F
2. Combine dry ingredients, including yeast, in your mixer.
3. Add liquid ingredients slowly and beat on medium speed for 2 minutes.
4. If dough bounces too much, add 1 tbsp. at a time of dairy free milk until it no longer bounces.
5. Prepare a baking sheet by greasing it with olive oil. Or use silicone liners (this works best and there is no stick!)
6. Grease up your hands and divide dough up into 6 equal portions. Form each portion into a long breadstick that is uniform from end to end, and place each one not touching on the greased baking sheet. (What I found works best, is to actually use a plastic bag with a corner cut out and to squeeze each breadstick directly onto the pan.) Make sure to smooth out any bumps.
7. Meanwhile, in a small bowl, combine melted vegan margarine, garlic powder, and parsley.
8. Bake in preheated oven for 15 minutes, until nice & golden brown. There is no need to let them rise in advance, as they will rise as they bake.
9. Brush with garlic butter mixture & serve fresh & hot!
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Tuesday, March 10, 2015
Friday, March 21, 2014
Vegan Pesto
I have been on a mission to find a vegan pesto recipe that actually tasted good. I came across one that I had to modify for our diets, but it was a clear winner! We put it on pizza, pasta, meat, use it as a dip, etc. Enjoy!
Ingredients:
-1/2 cup extra virgin olive oil
-Juice from 1/2 a lemon- 1/2 an onion (or 4 cloves garlic), chopped and lightly sauteed
- 1/2 cup walnuts (or cashews)
-1 cup whole fresh basil leaves (or a few bunches of basil)
-Salt and pepper to taste
-Optional: 1/4 cup pine nuts for creamier pesto (I've never done this, so I can't give my opinion on how it changes the flavor)
Blend all ingredients in a blender or food processor. Enjoy the pure goodness!
Wednesday, March 19, 2014
Delicious Bread
I came across a bread recipe that I just have to share. I have adapted it to fit our needs, of course. The original recipe comes from theglutenfreevegan.com
INGREDIENTS:
1/2 cup brown rice flour
1/2 cup sweet sorghum flour
1 cup potato starch (or cornstarch)
1 cup tapioca starch
1 tsp sea salt
2 1/2 tsp xanthan gum
1 1/2 tbsp sugar
2 flax eggs* (or regular eggs)
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 1/3 cup water
2 1/4 tsp yeast
additions:
-for St Patty's Day I added a cup of pureed spinach into the recipe to make the bread green. I simply put the 1 1/3 cup of water in the blender along with the spinach & pureed it. I added it to the liquid mix just as I would the bread. It was delightful!
-I love adding a tsp of rosemary, thyme, oregano, onion or garlic powder (we can't do garlic, just an idea), italian seasonings, etc. Mix it up & try new ideas. Let me know what yummy ideas you come up with!
DIRECTIONS:
If using a bread machine: Place all liquid ingredients in bread pan first. Add dry ingredients, then yeast last. Set onto whole wheat mode for smaller loaf size. Check bread before it starts cooking. It might need to be smoothed out or it will be jagged & lopsided. Transfer to a cooling rack & don't slice until cooled!
If baking bread the traditional way:
-In a stand mixer, combine dry ingredients including yeast. Always sift gluten free flours/dry ingredients! Add the flax eggs, water, oil, and vinegar. Mix on medium high until mixture becomes smooth and elastic-like.
-Bake in a preheated 400 oven for 10 minutes. Cover with foil & bake for another 40-45 minutes until done. Transfer to a cooling rack. Don't slice until cooled!
* add 2 tbsp ground flaxseed to 6 tbsp cold water. Mix & let gel for a few minutes, then add to recipe
INGREDIENTS:
1/2 cup brown rice flour
1/2 cup sweet sorghum flour
1 cup potato starch (or cornstarch)
1 cup tapioca starch
1 tsp sea salt
2 1/2 tsp xanthan gum
1 1/2 tbsp sugar
2 flax eggs* (or regular eggs)
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 1/3 cup water
2 1/4 tsp yeast
additions:
-for St Patty's Day I added a cup of pureed spinach into the recipe to make the bread green. I simply put the 1 1/3 cup of water in the blender along with the spinach & pureed it. I added it to the liquid mix just as I would the bread. It was delightful!
-I love adding a tsp of rosemary, thyme, oregano, onion or garlic powder (we can't do garlic, just an idea), italian seasonings, etc. Mix it up & try new ideas. Let me know what yummy ideas you come up with!
DIRECTIONS:
If using a bread machine: Place all liquid ingredients in bread pan first. Add dry ingredients, then yeast last. Set onto whole wheat mode for smaller loaf size. Check bread before it starts cooking. It might need to be smoothed out or it will be jagged & lopsided. Transfer to a cooling rack & don't slice until cooled!
If baking bread the traditional way:
-In a stand mixer, combine dry ingredients including yeast. Always sift gluten free flours/dry ingredients! Add the flax eggs, water, oil, and vinegar. Mix on medium high until mixture becomes smooth and elastic-like.
-Bake in a preheated 400 oven for 10 minutes. Cover with foil & bake for another 40-45 minutes until done. Transfer to a cooling rack. Don't slice until cooled!
* add 2 tbsp ground flaxseed to 6 tbsp cold water. Mix & let gel for a few minutes, then add to recipe
Saturday, May 14, 2011
Gluten Free Banana Bread Muffins
Banana bread has been a favorite at our house for as long as I can remember. I vowed to try my hardest to find the best recipe possible once Silas started having foods that became "off limits." First it was the wheat & dairy, then the gluten, then eggs, nuts, soy, etc! We have been able to adapt my favorite recipe to the point that even our friends who don't eat gluten free enjoy them! I just tried the recipe with duck eggs & it was SO GOOD we couldn't stop eating them! Update: since we can't have eggs at all any more, we use this recipe with flaxseed instead, and they are still amazing!
I adapted my recipe from the Better Homes & Gardens New Cook Book.
Banana Bread Muffins
Makes 2 dozen regular sized muffins.
1 cup brown rice flour
1 cup sorghum flour
1/2 cup millet flour
1/2 cup teff flour
(or try another flour combo... try coconut flour**, quinoa flour, etc)
1 1/2 tsp xanthan gum (if you are sensitive to this, just leave it out)
1 T baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 eggs (duck or goose work well) OR two flax eggs (2 T ground flaxseed, 6 T water & let gel)*
2 cups mashed banana
1/4 cup honey
1/4 cup olive oil (or just a drizzle; feel free to omit)
1/4 cup unsweetened applesauce
2 tsp gluten free vanilla (this can be omitted)
1 tsp raw apple cider vinegar
1 cup dairy free chocolate chips (Guittard or Enjoy Life), raisins, seeds, nuts, or other addition.
1. Grease the bottom of each muffin cup in a muffin pan (coconut oil works well). Set aside. In a medium mixing bowl, combine the flours and xanthan gum and sift well. Add the baking powder, baking soda, and cinnamon and sift. Set aside.
2. In another bowl, combine the eggs (or flax eggs), bananas, honey, apple cider vinegar, vanilla, and cooking oil. Add wet mixture all at once to dry mixture. Stir until just moistened (batter should be lumpy.) Fold in chocolate chips.
3. Spoon batter into the prepared muffin pans. Bake in a 350 oven 15 minutes or until a wooden toothpick inserted in center of several muffins comes out clean. Enjoy!
* Muffins will be dense if you use flax eggs instead of eggs. They still taste fantastic, but it definitely changes the texture.
** If using coconut flour, double the liquid amount of applesauce and olive oil.
I adapted my recipe from the Better Homes & Gardens New Cook Book.
Banana Bread Muffins
Makes 2 dozen regular sized muffins.
1 cup brown rice flour
1 cup sorghum flour
1/2 cup millet flour
1/2 cup teff flour
(or try another flour combo... try coconut flour**, quinoa flour, etc)
1 1/2 tsp xanthan gum (if you are sensitive to this, just leave it out)
1 T baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 eggs (duck or goose work well) OR two flax eggs (2 T ground flaxseed, 6 T water & let gel)*
2 cups mashed banana
1/4 cup honey
1/4 cup olive oil (or just a drizzle; feel free to omit)
1/4 cup unsweetened applesauce
2 tsp gluten free vanilla (this can be omitted)
1 tsp raw apple cider vinegar
1 cup dairy free chocolate chips (Guittard or Enjoy Life), raisins, seeds, nuts, or other addition.
1. Grease the bottom of each muffin cup in a muffin pan (coconut oil works well). Set aside. In a medium mixing bowl, combine the flours and xanthan gum and sift well. Add the baking powder, baking soda, and cinnamon and sift. Set aside.
2. In another bowl, combine the eggs (or flax eggs), bananas, honey, apple cider vinegar, vanilla, and cooking oil. Add wet mixture all at once to dry mixture. Stir until just moistened (batter should be lumpy.) Fold in chocolate chips.
3. Spoon batter into the prepared muffin pans. Bake in a 350 oven 15 minutes or until a wooden toothpick inserted in center of several muffins comes out clean. Enjoy!
* Muffins will be dense if you use flax eggs instead of eggs. They still taste fantastic, but it definitely changes the texture.
** If using coconut flour, double the liquid amount of applesauce and olive oil.
Friday, December 10, 2010
Creamy Pumpkin Soup (Dairy & Gluten Free)
In Australia, we met a former chef from Greece. I was only 11 years old, but to this day, I remember the delightful Pumpkin Soup he made for us when he invited us over. It became our favorite & we requested it every time we came to visit! I can still remember the cozy feeling I had when I slurped it down and listened to his fascinating accent as entertained us with some tall tales. Before we left Australia, my mom made sure to ask him for the recipe. He laughed & told her how easy it was and that he didn't really follow a recipe! It is hard to believe because it is so good, but it really is easy!
Now, the soup isn't really made from pumpkins...in fact, it is really just squash and potatoes, but I think he called it that because Aussies call squash pumpkins or something like that. I hope I have that right! The name has a certain ring to it, so we just continue to call it that even though it has nothing at all to do with pumpkins (although I have tried it with pumpkins for the squash, and it is lovely too.) Here is my best attempt at describing exactly how I make it.
One squash (1 1/4 lbs or so)
3 - 4 medium potatoes
2 cups chicken broth
1/2 - 1 cup unsweetened milk substitute of your choice (we prefer Rice or Coconut milk)
1 tsp. onion powder (optional)
1 tsp. garlic powder (optional)
1 tsp. thyme or other herb of choice
salt
pepper
Cook squash and scrape flesh from peel after cooking. You should have around 1 1/2 cups. Peel potatoes then boil in water (put just enough in pan to cover them.) In a blender or food processor, puree potatoes with the water they were boiled in) until smooth. Set aside in a large heavy saucepan. Puree squash with chicken broth until smooth. If more liquid is needed, add water so that the vegetables can puree properly. Pour into saucepan with pureed potatoes. Add milk and spices (I like this soup with LOTS of pepper). Cook on medium and stir until heated all the way through, but DO NOT BOIL.
The soup is fantastic plain, but it is also awesome with meat added. Ham or bacon (precooked) is delicious in it. This recipe makes enough to be the main course for dinner! Pairs perfectly with some rolls or homemade bread (see my delicious bread recipe) toasted & buttered with his Earth Balance butter. Enjoy!!!
Other versions of this soup:
- substitute squash with:
broccoli
cauliflower
- add in while cooking (before blending):
a whole onion
1/4 a cup of celery and leaves
a clove of garlic
a handful of spinach
Now, the soup isn't really made from pumpkins...in fact, it is really just squash and potatoes, but I think he called it that because Aussies call squash pumpkins or something like that. I hope I have that right! The name has a certain ring to it, so we just continue to call it that even though it has nothing at all to do with pumpkins (although I have tried it with pumpkins for the squash, and it is lovely too.) Here is my best attempt at describing exactly how I make it.
One squash (1 1/4 lbs or so)
3 - 4 medium potatoes
2 cups chicken broth
1/2 - 1 cup unsweetened milk substitute of your choice (we prefer Rice or Coconut milk)
1 tsp. onion powder (optional)
1 tsp. garlic powder (optional)
1 tsp. thyme or other herb of choice
salt
pepper
Cook squash and scrape flesh from peel after cooking. You should have around 1 1/2 cups. Peel potatoes then boil in water (put just enough in pan to cover them.) In a blender or food processor, puree potatoes with the water they were boiled in) until smooth. Set aside in a large heavy saucepan. Puree squash with chicken broth until smooth. If more liquid is needed, add water so that the vegetables can puree properly. Pour into saucepan with pureed potatoes. Add milk and spices (I like this soup with LOTS of pepper). Cook on medium and stir until heated all the way through, but DO NOT BOIL.
The soup is fantastic plain, but it is also awesome with meat added. Ham or bacon (precooked) is delicious in it. This recipe makes enough to be the main course for dinner! Pairs perfectly with some rolls or homemade bread (see my delicious bread recipe) toasted & buttered with his Earth Balance butter. Enjoy!!!
Other versions of this soup:
- substitute squash with:
broccoli
cauliflower
- add in while cooking (before blending):
a whole onion
1/4 a cup of celery and leaves
a clove of garlic
a handful of spinach
Wednesday, December 8, 2010
Gluten Free Avacado Pasta
This recipe is adapted from a recipe a friend gave me. She got it from ivillage.com, but I couldn't find it to add the link.
Ingredients:
1 lb gluten free pasta (brown rice pasta ROCKS!)
1 package of bacon or 1 cup cubed cooked ham
3 avocados
olive oil
1 tsp lime juice
garlic to taste
Directions:
Cook pasta according to directions. While pasta is cooking, prepare meat. If using bacon, chop into small pieces.
Smash avocados and add cooked meat.
Drain pasta & add bacon or ham/avocado mixture. Drizzle pasta with olive oil. Add lime juice. Add garlic. Mix together & serve. Should serve about 4 people.
Ingredients:
1 lb gluten free pasta (brown rice pasta ROCKS!)
1 package of bacon or 1 cup cubed cooked ham
3 avocados
olive oil
1 tsp lime juice
garlic to taste
Directions:
Cook pasta according to directions. While pasta is cooking, prepare meat. If using bacon, chop into small pieces.
Smash avocados and add cooked meat.
Drain pasta & add bacon or ham/avocado mixture. Drizzle pasta with olive oil. Add lime juice. Add garlic. Mix together & serve. Should serve about 4 people.
Thursday, December 2, 2010
Gluten & Dairy Free Sweet Potatoes
This is a favorite recipe that I have adapted from the recipe on the can of Bruce's Yams. If you like sweet potatoes, you have gotta try this one out!
1 - 29 oz can of yams drained and cut into little cubes (or bake or steam up your own & cube it)
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg or allspice
1/2 tsp cloves
1 tbsp melted butter (we use earth balance in the soy free red tub)
1/4 cup almond, coconut, or rice milk
16 marshmallows (make sure you get the gluten free ones, I think Campfire claims to be gluten free!)
Preheat oven to 350 degrees. Blend sweet potatoes with sugar, salt, spices, butter, and milk. Cut 6 marshmallows in half and mix with potatoes. Turn into greased baking dish. Top with remaining marshmallows. Bake at 350 degrees for 20 minutes or until mixture is puffy and marshmallows are delicately browned. Serves 6.
1 - 29 oz can of yams drained and cut into little cubes (or bake or steam up your own & cube it)
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg or allspice
1/2 tsp cloves
1 tbsp melted butter (we use earth balance in the soy free red tub)
1/4 cup almond, coconut, or rice milk
16 marshmallows (make sure you get the gluten free ones, I think Campfire claims to be gluten free!)
Preheat oven to 350 degrees. Blend sweet potatoes with sugar, salt, spices, butter, and milk. Cut 6 marshmallows in half and mix with potatoes. Turn into greased baking dish. Top with remaining marshmallows. Bake at 350 degrees for 20 minutes or until mixture is puffy and marshmallows are delicately browned. Serves 6.
Gluten and Dairy Free Pumpkin Bread or Muffins
This recipe makes 2 loaves of bread or 24 muffins. I adapted this recipe from Betty Crocker's New Cookbook. The muffins are light & fluffy and have become a Fall favorite in our house!
one can (16 oz) pumpkin
1 2/3 cup of sugar
2/3 cup oil (or applesauce)
2 gluten free vanilla
4 large eggs
1 cup sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 1/2 tsp xanthan gum
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup coarsely chopped nuts
1/2 cups raisins or dairy free chocolate chips (enjoy life)
1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan 9 x 5 x 3 inches, or 2 muffin pans.
2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Thoroughly mix flours and xanthan gum in a separate bowl. Add remaining dry ingredients to flour mixture. Stir flour mixture into wet mixture. Mix thoroughly. Pour into pans.
3. Bake 8 inch loaves 50 - 60 minutes, 9 inch loaf 1 hr 10 min to 1 hr 20 min, cupcakes 15 - 20 min, until toothpick inserted in center comes out clean. Cool 10 minutes in ans on wire rack. Loosen sides of loaves from pans; remove from pans and place top slice up on wire rack. Cool completely before slicing.
one can (16 oz) pumpkin
1 2/3 cup of sugar
2/3 cup oil (or applesauce)
2 gluten free vanilla
4 large eggs
1 cup sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 1/2 tsp xanthan gum
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup coarsely chopped nuts
1/2 cups raisins or dairy free chocolate chips (enjoy life)
1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan 9 x 5 x 3 inches, or 2 muffin pans.
2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Thoroughly mix flours and xanthan gum in a separate bowl. Add remaining dry ingredients to flour mixture. Stir flour mixture into wet mixture. Mix thoroughly. Pour into pans.
3. Bake 8 inch loaves 50 - 60 minutes, 9 inch loaf 1 hr 10 min to 1 hr 20 min, cupcakes 15 - 20 min, until toothpick inserted in center comes out clean. Cool 10 minutes in ans on wire rack. Loosen sides of loaves from pans; remove from pans and place top slice up on wire rack. Cool completely before slicing.
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