Tag Archives: gluten-free recipes

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.


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

My version of Expresso Fudge Brownie

A slice of 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. 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 Muffins 2

I posted the Coconut Honey Blueberry Muffin recipe on November 12, 3012.  Since posting it on this site and another site I was asked if honey could be swapped for something else.  I thought about it and suggested agave or maple syrup but those also caused allergic symptoms to the reader.  I then suggested applesauce instead of honey.

I made the same recipe using 3 tbs. of unsweetened applesauce in place of 3 tbs. of honey.  I used organic whole milk as I did before.  The result was that the muffin was still moist and tasted like coconut but was not very sweet at all.  I am wondering if I were to use the coconut milk instead of whole milk if the muffins would be any sweeter.  There is room for experimentation on this.  All in all I think this is a good muffin recipe that can be adapted to work with various allergens.  Perhaps prune puree could be used (I would suggest a jar of prune baby food since only 3 tbs. is needed).  Perhaps cranberries could be added.  The ideas are endless.  As time allows I am going to do some more experimenting with the recipe and pass it on to the woman who writes the runfastmama blog.

If any of you try this recipe either in its original form or with a variation I would love to hear what you have used and the results.

Gluten Free Muffins

I have posted about gluten intolerance as well as included some gluten-free recipes.  Recently a fellow blogger posted a recipe for gluten-free muffins (Coconut Honey Blueberry Muffins).  I didn’t have any blueberries.  I really wanted to try the muffins and couldn’t wait to get blueberries.  I  made the honey muffins with blueberries and loved them.  My daughter and husband loved them as well.  They were sweet and had a wonderful coconut flavor.  The only thing I would change for me is the amount of honey ( I have a hard time with very sweet things including fresh blueberries on their own and even overly sweet apples).  These muffins are something I definitely would make again and this time I will be prepared and have  some fresh organic blueberries on hand to add to the mix.

Honey Muffins

  • 3 Eggs
  • 2 Tablespoons Butter, Melted
  • 2 Tablespoons Coconut Milk or Whole Milk
  • 3 Tablespoons Honey
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Vanilla
  • 1/4 Cup Sifted Coconut Flour
  • 1/4 Teaspoon Baking Powder
  • Preheat Oven to 400F, bake for at least 15 minutes.  18 minutes if 6oz blueberries added

Put eggs in bowl and whisk.  Add, organic whole milk or coconut milk (I used whole milk because I was in too much of a hurry to open a can of coconut milk.), honey, salt and vanilla.  Stir in coconut flour and baking powder.  Add melted butter and blueberries if desired.

To learn more about my fellow blogger, visit her website.  Not only is she a woman with food allergies but she is a marathon runner.


A quick note:  This recipe makes 6 muffins.

How do I mold gluten free batter to make hamburger buns

I promised that I would randomly post search engine queries that have led others to my blog and then comment on them if I could.

How do I mold gluten-free batter to make hamburger buns?  This was a search that led someone to my blog this past month.  I do have an answer for this question.  When I first gave up gluten (and before I knew that I needed to give up yeasts as well) I made gluten-free bread with yeast from one of my gluten-free cookbooks.  I, too, wanted to have a hamburger bun and also missed my English muffins.  The cook books offered not only recipes for loaf bread but English muffins.  I searched the internet and found English muffin rings.  Excited, I placed the order immediately.  First I tried the rings using the English muffin recipe I had found.  Not only were they delicious but they were round and looked like an English muffin.

Hmmm.  I wondered if these rings would work for hamburger buns as well.  The next day I made the gluten-free loaf bread recipe and poured the batter into these rings.  Surprise!  I had hamburger buns.  I was in heaven.

To save my readers a lot of time, I have checked my usual shopping site, Amazon, and found the rings.  http://www.amazon.com/Fox-Run-English-Muffin-Rings/dp/B0000CFME7/ref=sr_1_6?ie=UTF8&qid=1349563081&sr=8-6&keywords=hamburger+bun+molds

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

  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

  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.

E-Z Tortillas Experiment Diary

As I stated recently I was going to try the E-Z tortilla recipe from Rotational Bon Appetit Cookbook obtained from the Environmental Health Center-Dallas.  My plans were to keep a running diary and post after I had tried more than flour.  I have decided to go ahead and post my first try with my notes.  I will be trying again soon and will post on my new attempts. It is exceedingly hot right now which is not conducive to my wanting to bake or cook. 

Sat., Aug 4, 2012

I made a half recipe using only garbanzo bean flour.  I discovered that the flour requires less water than I put in it.  I kneaded in more flour and then baked the tortillas in a cast iron skillet.  I don’t think I like plain garbanzo bean tortillas.  They are a little bitter.   The tortillas are not difficult to make but each flour has its own characteristics which might require more/less water.  Note:  Try replacing some of the garbanzo bean flour with either a gluten-free flour mix or with potato or tapioca starch to lighten the flour and the taste.  Use less water, adding in more, 1 tsp. at a time if necessary.

Will try the tortillas using only a gluten-free flour mixture for my next attempt.

Wheat Allergy/Gluten Intolerance

I realize that many individuals with food allergies have a definite wheat allergy.  For me the wheat allergy diagnosis back in 2000 along with being told to avoid barley and oats because of allergies and the possibility of molds, I found it very difficult to bake or buy breads and crackers.  To work around these limitations, I found myself baking gluten-free.  And I could not use corn products (corn starch, corn syrup, cornmeal or flour) because of a severe allergy on my test as well.

My first trip to a Health Food store out-of-town netted me with a gluten-free cookbook by Bette Hagman, rice flour, tapioca flour and potato starch (the three flours used to make her gluten-free flour mix) along with a few other ingredients for my first attempt.  In the beginning I was making gluten-free crackers, English muffins and  hamburger buns.  It was challenging but I was doing it.  Drat!  Then I realized that I wasn’t supposed to be using yeast!  That eliminated all three of these new-found recipes.

This realization drastically curtailed my bread and cracker baking.  I tried purchasing yeast free rice breads but they tasted like cardboard.  I read through yeast free cookbooks.  I wish I could tell you how many or which ones I read other than “Feast Without Yeast” (still available on Amazon) but that is the only one I can remember and I gave away everything I had when I moved into this house.  I do have a recipe that I used which was saved in my computer.  I don’t know where it came from but I did make substitutions.  This is more of a quick bread,  and for me, this bread was best when sliced and toasted.   Guar gum or Xanthum gum work as a binder.  Gelatin or Agar Agar (a form of sea weed used sometimes as a thickener in puddings) helps with moisture and bread texture.


2 cups of flour (1 cup brown rice, 2/3 cup potato flour, 1/2 cup tapioca 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)

1/2 cup melted butter or oil

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

*I do know that I tried different gluten-free flours including Garbanzo Bean  in  my original baking.  Optional/I have made this for my daughter adding cinnamon/sugar mixture and raisins.

On July 25th I posted an E-Z tortilla recipe and promised to try it again.  I apologize for not having tried it yet. I have been battling a sinus infection and haven’t had the desire to do much experimentation in the kitchen.   I am going to give it a try this weekend and let you know how easy it was for me to make.  I  may have some non-wheat flours in the cupboard that I can try it with.  I also plan to make this yeast-free bread again to use as breakfast toast  and I have been wondering how it would work in French Toast.

I would appreciate hearing of any successes you may have had with cooking/baking gluten-free.  If you have any cookbooks to recommend, please do so.