Saturday, October 26, 2013

Gluten Free Apple Oatmeal Quick Bread



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes





Gluten Free Apple Oatmeal Quick Bread:
In a small bowl, mix together and set aside:
1 Cup Low Fat Plain Yogurt
2 tsp. Vanilla Extract
1 Cup Gluten Free Bob's Red Mill Quick Cooking Oats

In a large bowl mix together:
2 Eggs
¾ Cup Packed Brown Sugar
¼ Cup Canola Oil
Stir in:
1-1/3 Cups Gluten Free Flour (***See Foot Note***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1-1/2 tsp. Cinnamon

Then add the Yogurt Mixture. Mix just until combined.

Fold in:
1 Cup Diced Peeled Apples

Pour into an 8X4 Pan sprayed with Cooking Spray.

Sprinkle top with a mixture of Cinnamon and Sugar.

Bake in a Pre-heated 350* Oven
For 55 – 60 Minutes or until done.
I use a Digital Thermometer, Inserted into the middle of the Bread, when it reaches an internal temperature of 205* then theBread is done.

Remove from pan Immediately . Cool on a Wire Rack.
Slice when the Bread is cool.

ENJOY!


Recipe adapted from Stonyfield Organic Yogurt to Gluten Free.


(***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until Bake until it reaches an internal temperature 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.



http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software


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Monday, October 21, 2013

Gluten Free Expo - Norwood Massachusetts - 10/20/13 with my friend Linda




Today (October 20, 2013) my Dear friend Linda and I went to the Gluten Free Expo sponsored by the Healthy Villi at the 4 points Sheraton in Norwood Massachusetts!  We had a great time!
There were many vendors there that had free samples. It was a great day!




For a printed copies of all my recipes:
Blogger:
http://sharingglutenfreerecipes.blogspot.com

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Some on the Vendors in this Video:

Healthy Villi... Sponsor of the Expo
http://www.healthyvilli.org/

Four Points Norwood
https://www.google.com/#q=four+points+sheraton+norwood

Icecream:
Susan's Icecream Essentials:
http://blog.susansicecream.com/

Mutligrain Crisp
www.Goldbaums.com

Bob's Red Mill:
www.bobsredmill

Twist Bakery and Cafe:
www.twist-bakery.com
Macaroons
Garlic Bites

Delight Gluten free Magazine:
www.delightglutenfreemagazine.com


Vitamix:
www.vitamix.xom

Annies Gluten Free Macaroni and Cheese:
http://www.annies.com/products/

Synders of Hanover GF Pretzels:
http://www.snydersofhanover.com/

JD's Pizza
www.jdsbestglutenfreepizza.com

Schar's
http://www.schar.com/
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Saturday, October 19, 2013

Gluten Free Blueberry Oatmeal Spice Bread




Gluten Free Blueberry Oatmeal Spice Bread:

In a medium bowl whisk together:
1- ½ Cups Gluten Free Flour (***See Foot Note 1***)
1 tsp. Xanthan Gum
1 Cup Bob's Red Mill Gluten Free Quick Cooking Outs
1 Cup Sugar
½ Cup Ground Flax Seed Meal
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
2 Tsp. Pumpkin Pie Spice (***See Foot Note 2***)


In a Kitchenaid Mixer with a Paddle beat together on medium speed until combined:
1-1/2 Cups Plain Lowfat Yogurt
1/3 Cup Vegetable Oil
2 Eggs
2 tsp. Vanilla

Slowly add the dry ingredients on low speed to the wet ingredients just until combined

Mix:
1-1/2 Cups Fresh Blueberry's
with a sprinkle of Gluten Free Flour this will keep the blueberry's from sinking to the bottom of the pan.

Using a Rubber Spatula carefully fold the blueberry's into the batter.

Pour into a 9X5 Loaf Pan, that has been sprayed with cooking spray.
Sprinkle the top with a mixture of Cinnamon and Sugar.

Bake for 60-70 minutes or until done. I use a Digital Thermometer, Inserted into the middle of the bread, when it reaches an internal temperature of 205* then the bread is done.


(***Foot Note 1***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



(***Foot Note 2***)
To make your own Pumpkin Pie Spice for this Recipe mix:
1 tsp. Cinnamon
1/4 tsp. Cloves
1/4 tsp. Ginger
1/4 tsp. Allspice
1/4 tsp. Nutmeg



http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until it reaches an internal temperature 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software





















Print Friendly and PDF

Friday, October 4, 2013

Gluten Free Pound Cake


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Pound Cake:

In a Kitchenaid Mixer with a Paddle beat until creamy and smooth
1 Cup Butter (Room Temperature)

Add: 1 Cup Sugar
beat into the butter until light and fluffy, about 5 minutes

Scrape down the bowl

Add 4 Eggs – one at a time, mixing well after each addition.

Add:
2 tsp. Vanilla
blend until completely incorporated.

In a Medium Bowl using a wire whisk combine:
1 Cup Bob's Red Mill Sweet White Rice Flour
½ Cup Bob's Red Mill Sweet White Sorghum Flour
¼ cup Cornstach
2 tsp. Baking Powder
1 tsp. Xanthan Gum

Add the dry ingredients to the wet ingredients and blend until fully mixed.

Grease a 9X5 loaf pan
Spread the batter into the pan.
Bake in a 350* pre-heated oven
For 55-60 minutes or until done. I use a Digital Thermometer, Inserted into the middle of the cake, when it reaches an internal temperature of 205* the cake is done.

Cool in the pan for 10 Minutes on a wire rack.
Remove from the pan and cool completely.

I got this Recipe from Bob's Red Mill.


http://www.bobsredmill.com/

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the cake for when its done. Bake until 205*-210* in the center of the cake.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software











Print Friendly and PDF