Hi,
My name is Brenda. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
Gluten Free Cinnamon Raisin Bread ~ Bob's Red Mill Mix. This bread is easy to make. I love this bread toasted. It freezes beautifully.
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Gluten Free Cinnamon Raisin Bread
Recipe is on the back of Bob's Red Mill Gluten Free Cinnamon Raisin Bread Mix
Dissolve enclosed Yeast packet in 1-1/12 cups warm water (110*) I always add a teaspoon of Sugar so I know the yeast is active Mix with a Fork and let sit for 5 Minutes to Foam
Place the entire package of the Mix into a Stand up mixer with a Paddle.
Add: ¼ Cup Oil 2 Eggs, room temperature. You can get them to room temperature quickly by placing them in a bowl with warm water. Takes about 5 minutes.
With the Mixer on low speed,, blend all the ingredients until smooth. Scrape the Bowl. Turn mixer to medium and beat for 15 seconds or until mixture thickens to a cake batter consistency. Scrape the bowl. Beat another 10 seconds.
Pour the batter into a greased 9X5 nonstick pan. Smooth the top of the bread with a wet spatula. Cover the bread with Plastic wrap that has been sprayed with cooking spray and place in a warm place to rise. Rise for 45-60 minutes or until the dough is level with the top of the pan.
Bake in a preheated 375* oven for 60-65 minutes. I use a digital thermometer,, inserted into the center of the bread when it reaches 205* the bread is done. I covered the bread the last 15-20 minutes of baking with foil.
Cool in the pan on a wire rack for 5 Minutes. Remove and completely cool on the wire rack before you slice the bread. For a Soft Crust I brush with melted butter and Cover loosely with a tea towel.
I use a Meat Slicer to make even slices of bread or use a bread knife. This bread freezes beautifully.
ENJOY!!
Bread Mix: http://www.bobsredmill.com/
Camera: Canon PowerShot SX230 HS 14X Zoom
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
This Coffee cake is extra special to us because we used my Mother In Laws Homemade Marmalade. If you do not have Homemade Marmalade buy it premade at the Store. It's nice and moist and taste wonderful. I hope you will give this recipe a try.
Gluten Free Orange Marmalade Coffee Cake ~ Version 1 In a Medium bowl; whisk together: 1-3/4 Cups Gluten Free Flour (***See Foot Notes ***) 1 tsp. Xanthan Gum 2 tsp. Baking Powder ½ tsp. Salt
In a Stand up mixer with a Paddle Cream until fluffy: ½ Cup Butter, room temperature ½ Cup Granulated Sugar ¼ Cup Brown Sugar, packed Scrape the bowl
Add: and mix: 1 Egg 1 tsp. Vanilla Extract
With mixer on low speed, add the Flour Mixture a third at a time Alternating with: ½ Cup Milk, Mix just until combined and scrap the bowl.
Spray an 8” Glass Pan with Cooking Spray
Pour half of the Batter into the pan and spread out with a small spatula.
In a small bowl combine: ½ Cup Orange Marmalade 1 TBL. Orange Juice
Spread the Marmalade mixture over the batter, leaving a 1/2” border around the edges. Top with the remaining batter and gently spread over the Marmalade. I used a wet spatula to help spread the batter.
Crumb Topping: In a small bowl combine: ¼ Cup Brown Sugar, packed 2 TBL. Gluten Free Flour 1 TBL. Butter, Cold cut into tiny pieces. Zest from 1 Orange I use my fingers to crumble together. Stir in: 1/3 Cup Sliced Almond Sprinkle topping evenly over the Cake. Bake in a preheated 350* oven For 55-60 Minutes or until 205* internal temperature
Cool completely in the pan on a wire rack.
ENJOY!!
(***FOOTNOTE***)
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.
Link to Version 1 Gluten Free Orange Marmalade Coffee Cake: https://youtu.be/ejDxspIv5-M
I converted this recipe to Gluten Free: http://www.theeggfarm.com/blog/2014/01/16/orange-marmalade-coffee-cake/
http://www.bobsredmill.com/
Camera: Canon PowerShot SX230 HS 14X Zoom
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
Looking for an easy quick dinner to make thats naturally Gluten Free? Try out my Lemon Chicken Drum Sticks with Sweet Potatoes. The Chicken is very moist and super tasty.
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This recipe is enough for 2-3 people
6 Drum Sticks or Thighs: Wash, remove any excess skin and dry with a paper towel
In a Ziplock bag add and give it a good mix: 4 Tbl. Extra Virgin Olive Oil 2 Tbl. Balsamic Vinegar Spices to taste: Salt and Pepper Fresh Minced Garlic Onion Powder Tuscan Spicy Garlic (A spice blend of Garlic, Sea Salt and Chili) or any other spice of your choice Juice of One Lemon Remove the Seeds from the Lemon and cut into 8 wedges and add to the bag After the blend has been mixed add the Chicken Drum Sticks give it a good mix so that all the chicken has been coated. Marinate in the Refrigerator for 2 Hours. After an hour turn the bag over.
Preheat the Oven to 450*
Spray a glass 9X13 pan with Cooking Spray Pour the entire Ziplock bag contents into the glass pan including the lemon wedges
Peel and cut into chunks 1-2 Sweet Potatoes Peel and cut into chunks 3-5 Carrots 1 medium Onion cut into small wedges (You can use White or Red Potatoes in place of the Sweet Potatoes. You could use Parsnips in place of the Carrots,, this is a recipe you can have fun using different vegetables)
Place the vegetables all around the Chicken and Lemon mixture. Use your hands to help coat all the vegetables in the mixture. You many need to drizzle just a little bit more Extra Virgin Olive Oil across the Vegetables. Sprinkle with Fresh or Dried Parsley. Sprinkle on a little more Salt and Pepper.
Bake for 1 Hour or until the Chicken reaches 165* and the Vegetables are tender.
I like to serve Frozen Green Peas with this dinner.
ENJOY!!
Camera: Canon PowerShot SX230 HS 14X Zoom
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
