I’ve made a lot of gluten-free cakes and all too often, they tend to be dry and flavorless. This recipe is a nice surprise with great texture and flavour. I found that the buttermilk in this recipe really helps to moisten these beauties and the apple cider was a great flavor component. They are very reminiscent of a traditional cake doughnuts and when you add a little coconut glaze with sprinkles, they look just like the real thing! Don’t forget to get yourself a doughnut pan so you can bake these in the oven.
This recipe is quick and easy to use especially when you have over ripe bananas sitting around. Sometimes, I mix up the flours using a combination of buckwheat and brown rice but I usually just use brown rice. I’ve recently been using psyllium and flax as binders and find they work very well and also add fiber. I recommend whipping up a few at once and freezing for that quick tea so you always have some on hand. This makes 1 loaf pan .
Waffles are my son’s favorite Sunday breakfast so when I have the time to dirty a lot of dishes, I get out the waffle maker and blender. This recipe is light and airy. I like to serve with yogurt and blueberries with a little maple syrup.
I’ve tried quite a few gluten free bread recipes online and often find the gluten free breads to be either too heavy, dry or crumbly. This recipe was a nice surprise. I did modify it a bit making it easier and healthier. I hope you you enjoy it! I like to add coco and instant coffee for added flavor.
It should resemble cake batter once fully mixed.
Pour into greased 8″ pans and leave to rise.
You can sprinkle on seeds before baking. The texture is surprisingly good..especially toasted. Enjoy!
Although I do usually stay clear of gluten, occasionally, I like to make it for my family. There’s something very satisfying about watching yeast grow and turn into a beautiful loaf of bread. I originally found this recipe through the tartine bakery in Sanfrancisco but modified to make it with more wholewheat. Although this bread does take all day to make, I find if you’re tinkering around the house, you can manage this without seeming to be a lot of work. This bread has next to no kneeding apart from 4 turns to increase the gluten activity. If you have an hour to stick near the kitchen, you can go out for 4-5 hours and come back later to bake. This is truly the most lovely bread and seems to work every time in my large creuset. With the lid on , the creuset pot simulates a convention oven and creates a loaf that is golden and crunchy on the outside and bubbled and fluffy with a slightly sour flavour on the inside. This recipe makes 2 very very large loaves.
To make it easy on myself, I make a starter before I go to bed. I simply mix up the 21/2 cups wholewheat flour. Let proof yeast and warm water with sugar and add to the flour. I use my hands to get as much yeast into the bread as possible and mix it up until it’s a nice well mixed paste. I cover it with a bag overnight and by morning, my starter is puffy and ready to go. In the morning, I add the 5 1/2 cups warm water to the starter and slowly break it up between my fingers trying to get it as broken up as possible. Then I add the liquid starter to my dough with the additional 4 cups of warm water and continue to mix through my fingers until the dough is nice and wet.
I then let the dough rest 30 minutes and then add the 5 TBLS of salt that has been dissolving in a quarter cup of warm water and pour that into the dough and mix it in through my fingers until it is thoroughly mixed. Then over the course of 1 hour, I simply set the timer for every 20 minutes and turn the dough over on itself 4 turns to activate the gluten. You know it’s working as the dough becomes more mixed and more elastic each time you turn it. Once you’ve done it the 3rd time, you cover the dough and let in rise on the counter for 4 hours.
After the fourth or fifth hour, your dough should have doubled in size and you can now dump it on the floured counter and cut it in half.
You can let the dough rest for 20 minutes and then turn it over on itself 4 times and then put each ball into a rice floured tea towelled bowl. I like to cover the tops of the loaves with saran wrap so they don’t dry out.
Fours later, you should have nicely risen loaves ready to bake. At this point, you should already have your creuset preheated in the oven at 475 degrees. The tricky part is pulling out the hot creuset pot, removing the lid and dumping the dough over into the pot so it is relatively centered. You then put on the lid and let it bake for at least 35 minutes or until the bread to nicely browned on top. Once removed from the oven, you can dump onto a rack and put in the next loaf. I can’t fit 2 large creusets in the oven at once.
It really is a beautiful thing seeing such a huge lovely loaf come out of the oven. Once cooled, I usually cut this into quarters and freeze so it’s fresh when I need a great piece of toast. I hope you enjoy your labours of love.
Put all the ingredients together in a bowl and whisk until smooth.
Heat non stick frying pan and add a little coconut oil just before adding crepe
Use soup ladle for the crepe mixture and pour into pan tilting it around as you go to get it as thin as possible.
Flip and cook the other side and continue
I used to love eating crepes until I got off wheat. I decided to create this gluten free version which is surprisingly similar. The tapioca flour is light enough that the crepes have an excellent texture. I like to add yogurt and blueberries when homemade jam to the middles and roll up and drizzle with maple syrup. My son loves these!
My son loves muffins but seems to detest zucchini so I like to hide it in mini muffins. I just add a few chocolate chips and he doesn’t even know the zucchini is there. These are quick to make for an easy snack. I love the combination of buckwheat for flavor and brown rice for lightness. I always keep ground flax seed on hand in the fridge so if I run out of eggs, I can always substitute.
After much trial and error trying various store bought gluten free pancake mixes which had unhealthy blends of cornstarch and sugar, I came up with my own version of gluten free pancakes. I have to say, they are the best pancakes I’ve had . They are light , fluffy and flavorful , very nutritious and also great for someone on a candida or gluten free celiac diet. My 6 year old son prefers them to regular old wheat pancakes.
Of course, if you’re following a strict Candida diet, I would omit the buttermilk and use a watered down yogurt or kefir.
Here is the recipe:
Mix dry ingredients in one bowl
-1/2 cup buckwheat flour
-1/2 cup brown rice flour ( I use bob’s redmill)
-2 teaspoons gluten free baking powder
– 1 tsp cinnamon
In a separate bowl mix wet ingredients
1 cup butter milk or watered down yogurt or kefir
1/2 water you can add if mix too thick
1 tsp vanilla
Mix wet with dry ingredients until a nice medium thick batter. I like to use a non stick pan with a little coconut oil. They turn out light and fluffy everytime. Enjoy!