Sandwich Rounds – The Verdict Is In

This morning I quickly took care of a few things here in the office (still looks like a mess) because it is a cool morning I am being drawn into the kitchen.  As promised, I tried the sandwich rounds from Comfy Belly.  I made a half recipe to test them out and because if I am the only one eating them, I don’t need that many at a time.

The recipe calls for

2 1/2 Cups blanched almond flour (I used 1 1/4 Cups)

1 tsp. baking soda (1/2 tsp.)

1 Cup yogurt (or coconut milk, or other milk) (I used coconut milk but I bet yogurt would be great – I just didn’t have any)

1/4 Cup unsalted butter, melted (or ghee, coconut oil, or palm shortening) (I used butter this go round but may try with coconut oil next time)

3 large eggs (1 1/2 – or as close as I could get to that)

2 tablespoons honey or maple syrup (I used 1 tbs. honey but think I might try coconut syrup next time for a little less sweet taste)

1 tablespoon of toppings such as poppy seeds, sesame seeds – optional (I used a sprinkling of roasted sesame seeds)

Bake for 15 minutes (I baked mine for about 17 minutes for a little more golden color)

Now my verdict – They were extremely easy to make.  The rounds are light and fluffy and would work great for sandwiches or as a bun for a burger.  For me they were a little sweet so as I suggested I might substitute coconut syrup or use a little less honey.  I am even toying with the idea of adding some chia seeds or flax seeds to the batter.  I am going to make a sandwich using these rounds at lunch time.  Here are mine, what do you think?

Okay – back in the kitchen.  I need to make some scones and then I am going to try sunflower butter cookies if I have enough sunflower butter or another recipe I have.  I want to serve foods at my book launch party that reflect how I have had to eat and bake since becoming ill.  Cookies and bar cookies are the easiest and can serve many without slaving in the kitchen too long and require only a simple napkin.

 

Sandwich rounds

A month ago I came across a recipe for “sandwich rounds” from a blog called Comfy Belly.  The photos looked good

Photo from ComfyBelly.com

and the idea was intriguing.  My first impulse was that oh I can’t have those because they probably have yeast in them.  To my surprise and delight they do not and they are gluten-free.  They are made with ingredients that I currently have in my pantry and refrigerator.  I wanted to try them before but experimenting and baking when the outside temperature was 100 or higher was just not something I wanted to do.  When the temperatures drop, I am drawn into the kitchen with the desire to create something and don’t mind turning on the oven to experiment a little with a batch or two of something.  The temperature has cooled considerably today and if it stays this way tomorrow I am going to try making these Sandwich Rounds.  I will report back.  If any of you try these delicious looking sandwich rounds, please let me know what you think.

 

 

Yeast Free Bread – Version #3

I have posted about the yeast-free bread recipe that I have used along with my first variation.  Today I decided to try another version (version #3).  Here is how I changed the recipe (followed by my thoughts):

YEAST-FREE BREAD (Version #3)

1 1/4 Cup Almond Flour (changed this from 1 1/2 cups)

3/4 Cup Coconut Flour (changed this from 1/2 cup)

2 tsp. Guar Gum (or Xanthum Gum if you don’t have a corn allergy)

2 tsp. Baking Powder

1/2 tsp. Gelatin (or agar-agar)

1 tsp. Salt

Added 1 1/2 tsp. Cinnamon

3 tbs. Sugar or Honey (used raw coconut nectar)

2 Eggs

1 Cup Milk (any kind) (I used coconut milk)

1/4 Cup Melted Butter or Oil (I used the Butter)

Mix all ingredients and place in greased loaf pan at 375 degrees for about 35-45 minutes.  Cool, remove from pan and slice.  Best when toasted.

(My thoughts:  The bread tasted fine, it was a little doughy in the center which might still be okay when toasted, and didn’t rise much.  I am going to do some research in working with almond flour which is more dense.  I may need to add more baking powder.  Also, I am still searching for smaller loaf pans.  The ones I have are 6 x 9 which makes a very shallow size loaf.  To remedy this, I may need to just double the recipe to fill the loaf pan better.)  If any one finds small loaf pans out of either glass, stainless or ceramic, please share the information with me.

Yeast Free Bread – Flour variation

I just made my yeast free bread.  I have been reading a lot of gluten-free recipes that use almond and coconut flours because the almond flour has more protein than the traditional gluten-free flours.

I made this loaf of bread with almond and coconut flour as well as some flax-seed meal.  I also used oil this time instead of melted butter.  The bread did not rise as my previous loaves.  I am not sure if it is because the almond flour is heavier or because I used oil instead of butter.  I am thinking maybe I should try reducing the almond flour and either increasing the coconut flour or replacing some of the almond flour with rice flour to see if that makes a lighter bread.  Any suggestions from you out there who follow a gluten-free protocol.  I use this recipe because I follow a yeast-free diet.  I am reprinting the recipe below with what changes I made in the original recipe that I posted.

YEAST FREE BREAD

2 cups of flour (1 cup brown rice, 2/3 cup potato flour, 1/2 cup tapioca flour)*  1 1/2 cup Almond Flour, 1/2 cup coconut flour)

2 tsp. Guar Gum (Xanthum gum can be used if you don’t have a corn allergy)

2 tsp. Baking Powder

1/2 tsp. Gelatin or Agar Agar

1 tsp. Salt

3 tbs.sugar or honey (probably could use agave)

2 eggs or egg substitute

1 cup milk or rice milk (all though I am sure you might be able to use soy or almond milk) I used half and half for a little richer bread.

1/2 cup melted butter or oil I used oil this time

I added 3 tsps. ground flax-seed meal.

Mix dry ingredients and liquid separately.  Combine and pour into greased loaf pan.  Bake at 375 degrees for 35 – 45 minutes.

Gluten-free Brownies

My version of Expresso Fudge Brownie

A slice of brownie

I have been trying to set aside time to experiment with gluten-free baking. It was on my list yesterday but it didn’t get done. Today I have two of the three items left on my “to do” list accomplished. I did work on my taxes and bake something gluten-free. As for my pantry cabinet, I think I would rather go and sew instead.

Today I tried Espresso Fudge Brownies from Elana’s Pantry, http://www.elanaspantry.com/espresso-fudge-brownies/. As you all know I have many food allergies and do my best to avoid foods that can contain mold. The following recipe called for both ground espresso beans and chocolate. I have given you my substitutions beside those ingredients.

Espresso Fudge Brownies

• 1 cup chocolate drops (1 cup carob chips)
• ¼ cup vegan shortening
• 1 ½ teaspoons decaf finely ground espresso beans (1 1/2 tsp. green tea matcha powder)
• 4 eggs
• 1 cup coconut sugar
• 1 tablespoon vanilla extract
• ¼ teaspoon celtic sea salt
• ½ cup blanched almond flour
• 2 tablespoons coconut flour

1. Melt chocolate in a saucepan over very low heat
2. Add shortening and stir until completely dissolved
3. Stir in ground espresso and remove from heat
4. Blend in eggs, palm sugar, vanilla and salt to mixture in pan using a handheld mixer
5. Blend in almond flour and coconut flour
6. Pour into a greased 8 x 8 inch baking dish
7. Bake at 350° for 25-30 minutes
8. Remove from oven and cool for 1 hour
9. Serve

I made the brownies with the above substitutions.  The carob powder worked fine but I think using equal amounts of matcha powder was too much.  Maybe next time I would try using less powder and/or maybe steeping it in a small amount of water to bring out more of the flavor.  The brownies are edible with my changes.  They are moist and not too heavy.  My husband thought they weren’t sweet enough but he says that about everything I make because I don’t like the sweet sweet taste.  I bet the original recipe with the delicious chocolate and intense flavor from the exsresso beans would be out of this world.

Gluten free recipes from Elana’s Pantry – Diary 2

Monday, September 3, 2012

Today I tried another gluten-free recipe using almond and coconut flour from http://elanaspantry.com.  I decided to make the Chocolate Almond Joy Bars.  The recipe can be found at http://www.elanaspantry.com/chocolate-almond-joy-bars/.  I have printed it below:

Chocolate Almond Joy Bars

• 4 eggs
• ¾ cup coconut milk
• 2 teaspoons almond extract
• ¾ cup coconut palm sugar
• ½ cup blanched almond flour
• ½ cup coconut flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ¼ cups unsweetened shredded coconut
• ¾ cup dark chocolate chips

1. In a large bowl, whisk together eggs, coconut milk, almond extract and palm sugar
2. In a smaller bowl, combine almond flour, coconut flour, salt and baking soda
3. Mix dry ingredients into wet with a handheld mixer
4. Stir in ½ cup of the chocolate chips
5. Grease an 8×8 inch Pyrex baking dish
6. Pour batter into dish, then sprinkle shredded coconut and remaining chocolate chips on top
7. Bake at 350° for 30 minutes
8. Cool for 1 hour
9. Serve

I am avoiding chocolate as much as possible because of my mold free diet.  I substituted carob chips in place of the chocolate and used organic cane sugar because I didn’t realize the recipe called for coconut palm sugar and I really wanted to make them. 

The result was amazing.  These bars are light and delicious.  You can taste the flavors of coconut, almond and carob (my chocolate substitute) in each bite.  I don’t think anyone would even know they were gluten-free if they were not told.

For those of you considering going gluten-free or who are already living gluten-free either by choice or because of Celiac’s disease, I encourage you to check out Elana’s Pantry at the site address above.

I realize that this makes two posts in the same day but I am anxious to share this recipe and the site I obtained it from.

Gluten Free Recipes from Elana’s Pantry – Diary

Aug. 25, 2012

I decided to try one of the bread recipes from http://elanaspantry.com.  I had purchased some blanched almond flour after visiting her site.

The bread I made was the “simple bread” http://www.elanaspantry.com/simple-bread/.   The bread was moist when I cut my first slice and tasted good the next day when I toasted it for breakfast.   The only change to the recipe below is that I substituted the 1/2 tsp. of apple cider vinegar with 1/2 tsp. of lemon juice as I am avoiding fermented products.  I can’t tell you how the recipe tastes with the vinegar but it was good using the lemon juice.

Simple Bread

• 2 ½ cups blanched almond flour
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 3 eggs
• 1 tablespoon agave nectar
• ½ teaspoon apple cider vinegar

1. In a large bowl, combine almond flour, salt and baking soda
2. In a medium bowl, whisk the eggs, then add agave and vinegar
3. Stir wet ingredients into dry
4. Scoop batter into a well greased 6.5 x 4 inch baby loaf pan
5. Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
6. Cool and serve

Makes 1 loaf (about 12 slices)

I plan on trying another bread recipe and some of her cookie bar type recipes.  I will post my results and any variations that I might use here.

Gluten Free

Recently I came across the name of a blog post dedicated to gluten-free recipes (www.elanaspantry.com).  The recipes looked interesting and I think I would like to try some of them.  While I haven’t eaten gluten-free in some time since I have gotten wheat back into my diet, I think it would be healthier if I ate less than I do.

Many of the bread recipes call for blanched almond flour or coconut flour (I didn’t realize that either were available.).  I have decided that since I am in the experimentation mood, I am going to order each of these flours and see what I think of the bread recipes.  These flours are pricier than the traditional gluten-free flour mixtures but the almond flour offers more protein and I am intrigued by what bread would taste like made with coconut flour.  In reading the recipes I noticed that these recipes used 1 tsp. of apple cider vinegar.  Since I am eliminating fermented foods from my diet I am going to try to replace the vinegar with lemon or lime juice to see what the end result will be.  Hopefully since it is  only 1 tsp. the substitution will not be a problem.

I also liked some of the cracker recipes that are on the blog.

If any of you visit the site, please let me know what you think.  I would especially like to hear from any of you who have already been to this site or who have tried her gluten-free recipes.

A side note:  Since preparing this post for publishing I have received both flours.  I hope to try some of the gluten-free recipes soon.  Unfortunately we are in the midst of a heat wave with temperatures over 100 for the past several days and still for some time in the future.  As soon as it cools a bit and I can get myself in the mood to bake, I will report back.