Gluten Free Italian Breadsticks

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

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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!

The Best Coffee Cake

This is a crowd pleaser!  My family begs for this every now & then, but I try to only make it on special occasions.  It's not a "low sugar" breakfast, so I try to make it a special treat.  Enjoy this special recipe that I adapted from a recipe passed down from my mom.



INGREDIENTS:

-2 1/2 cups gluten free flour*
-1 1/4 tsp xanthan gum
-2 cups brown sugar or coconut sugar
-1/2 tsp sea salt
-2/3 cup extra virgin olive oil or butter (I use Earth Balance)

DIRECTIONS:

mix til crumbly
take out 1/2 cup of mixture & set aside
To what's left over, add:

REMAINING INGREDIENTS:

-2 tsp baking powder
-1/2 baking soda
-1 tsp cinnamon
-1 cup curdled milk substitute (coconut milk or sub with 1 tbsp of lemon juice or apple cider vinegar - let it set for 5 minutes)
-2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water.  Mix & let gel for a few minutes.)

DIRECTIONS:

1. Mix remaning ingredients.  Beat at medium high speed for 1-2 minutes or until light & fluffy.
2. Prepare a 9x11 pan.  Spread mixture out evenly.  Bake for 10 minutes at 375 degrees.  Next, take cake out of oven & sprinkle the 1/2 cup crumbly mixture over the top.  Bake for 10-15 more minutes or until a toothpick comes out clean.


* For a LIGHTER flour blend, use 1 cup sweet white rice flour, 1 cup tapioca starch, and 1/2 cup sorghum flour.
For a HEALTHIER flour blend, use 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup millet flour.

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!

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

Mrs Field's Adapted Allergy-Friendly Chocolate Chip Cookies

We just made the most amazing cookies & guess what?!  They were vegan, soy free, and gluten free!  I almost cried.  I can't believe something tasted this good & was ok to eat!!!!

Most of you have probably baked or at least tasted the amazing Mrs. Field's Chocolate Chip Cookies at some point.  But, have you ever tasted them THIS way?  Now you can!!!!  Here is the recipe WITH the substitutions listed.

Cream together:

2 cups butter (I used 1 1/2 cups Earth Balance Butter & 1/2 cup Nutiva Extra Virgin Coconut Oil)
2 cups brown sugar
2 cups sugar
4 eggs (we used 4 T of ground flaxseed & 12 T boiling hot water - let the mixture set for 10 minutes)
2 tsp gluten free vanilla

Add a little at a time of:

4 cups flour (I used:
                                1 cup white rice flour
                                 1/2 cup sorghum flour
                                 1/2 cup brown rice flour
                                 1 cup potato starch
                                  1 cup tapioca starch
                                  2 tsp xanthan gum)
5 cups blended oats (I used Bob's Red Mill Gluten Free Oats)
1 tsp salt
2 tsp baking powder (gluten free)
2 tsp baking soda

mix all ingredients

Add 24 oz (we added 12 oz) of chocolate chips (Guittard or another dairy free variety)

Bake at 375 fir 10 - 12 minutes.


Ok, so maybe these aren't "healthy,"  but sometimes you need something yummy!  These sure beat all those store bought cookies (bleh!)