Category: Bread

Favorite Pancakes

This is another one of my favorite recipes.  This time I actually wrote down exactly what I did with the flours!  Normally I just set out the cup and start filling it with a mix of flours that I have on hand.   Top these with real maple syrup and some dairy free butter.  Yum!

 

Ingredients:

Dry ingredients:

2 1/2 c. flour (1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. amaranth, 1/4 c. potato starch, 1/4 c. teff, 1/4 c. tapioca starch, 1/2 tsp xanthan gum)

2 T. baking powder

2 T. sugar

1 tsp salt

Wet ingredients:

2 flax eggs (2 T. golden flaxseed meal combined with 6 T. warm water- let rest for 5 minutes) (or you can use 2 real eggs if you don’t need to be egg free)

2 c. coconut milk (from the carton- I usually use Silk)

1/4 c. oil

 

Directions:

Make the flax eggs and set aside.  Stir together the dry ingredients.  Pour wet ingredients into the dry ingredients and stir together until blended.  Mix with a mixer for about 15-30 seconds to get out any lumps.

Heat griddle until a drop of water sizzles on it.  Add batter by about 1/4 to 1/3 c. at a time depending on what size you like your pancakes.  Flip when the edges are looking firm and it is easy to get a spatula under it.  Cook until that side it done.  Serve with vegan butter and real maple syrup.

Makes about a dozen.

 

*This recipe is flexible, so you can change up the flour blend if you would like- just make sure to put in some xanthan gum!  As a kid, my mom usually replaced a little bit of all-purpose flour with whole wheat flour, so I usually am trying to imitate that flavor.  Many of the blends in the store are imitating straight up white all-purpose flour.  If that’s the taste you like, a blend from the store may be the perfect thing for you.

 

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Mmmm….yummy!

Bubble Bread

This is an old family favorite and one of the first recipes I started working on to make gluten free.  It is similar to monkey bread but requires no yeast, so it is much quicker.  I’ve made a few of the original steps easier than the original recipe.  Also, I have tried this with a variety of flour blends and they have all worked.  This time I happened to use a pre-made blend, but normally I blend my own flours.  See notes below for suggestions.

 

Ingredients:

1/2 c. butter (Smart Balance non-dairy)

2- 8×8 pans or something of similar sizes

Dry:

4 cups flour (I used Arrowhead Mills’ Heritage Blend this time, but I have also made it with a mixture of other flours.  See note below for other options.*)

1/2 tsp xanthan gum (if your flour blend doesn’t already contain some)

2 T. baking powder

2 tsp salt

1/2 c. sugar

1/2 tsp cinnamon

Wet:

1/2 c. canola oil (or vegetable oil)

1 1/2 c. coconut milk (from a carton)

 

 

Topping:

additional 1/2 c. sugar

additional 1/2 tsp cinnamon

 

Directions:

Melt 1/2 c. butter and use a little bit to grease both 8×8 pans.  Stir together dry ingredients in a bowl.  Add the oil and coconut milk and stir well.  I usually whisk it briefly with a mixer just until combined.

In a separate bowl, mix together the additional sugar and cinnamon.

Pinch dough into about 1 T size balls and put in pans until all the dough is used.  Most of them will be touching and that is fine.  Spoon the butter over the balls in the pans and make sure to get a little butter on each ball.  Sprinkle the cinnamon and sugar mixture evenly over all the balls and make sure to get the edges too.

Bake at 450 degrees for 15 minutes or until tops start to brown just slightly and dough springs back to the touch.

*  This recipe is very flexible.  The most important thing with any blend is to make sure you have a touch of xanthan gum in there- at least 1/4 to 1/2 tsp.  That will replace the stickiness of gluten and help hold it together.

*I usually just mix and match whatever flours I have around to make this.  Next time I make this I will try to write down exactly what I do.  Here is an approximation of what I have done in the past: 1 1/2 c. brown rice flour, 1/2 c. oat flour, 1/2 c. amaranth, 1/2 c. potato starch, 1/2 c. tapioca starch, 1/2 c. teff, 1/2 tsp xanthan gum.  Adding in some teff flour gives it a whole wheat flair which I really love.  If you don’t have amaranth, you can just replace it with brown rice flour.  The potato starch and tapioca starches help add some lightness to the flour so it is not as dense.

Hamburger Buns

If you have to eat egg free in addition to gluten and dairy free, good luck finding bread in a store that works well.  Maybe your store has it and that’s great.  I, however, have resorted to making my own buns, which is not nearly so scary as you would think.  I found a GF vegan bread recipe online and then put it in my bun pans and cooked it for less time, and then enjoyed pulled pork sandwiches and hamburger  ON A BUN!

They held up really well for about 2-3 days and then they started to break a little more on the last day, so just eat them quickly! 🙂

I followed this lady’s directions, including the flour mixture that she used:

http://www.hopeskitchen.info/2012/06/best-gluten-free-vegan-bread.html

 

Some uses for the bun:

Hamburgers
Pulled pork sandwiches

Golden Sweet Cornbread

Here is a cornbread recipe that tastes delicious and yet has several replacements.  Don’t be scared!  It’s easy.  I usually serve it with my mom’s chili.

 

Golden Sweet Cornbread

 

Ingredients:

1 c. brown rice flour (if you don’t need to be gluten free, just use regular       all-purpose flour)

1/4 tsp xanthan gum (essential if making this gluten free- prevents crumbling)

1 c. yellow cornmeal

2/3 c. sugar (just regular, white granulated sugar. I recently tried it with just 1/3 c. sugar and thought it was even better.)

1 tsp salt

3 1/2 tsp baking powder

1 flax egg (mix 1 T. golden flax seed with 3 T. water and let sit for 5-10           minutes- or you can just use one regular egg)

1 c. milk (I usually use original coconut milk from the carton.  You could also use almond milk, soy milk, etc. or just regular milk.)

1/3 c. oil (I usually use canola or vegetable but you can use something fancier if you want.)

Directions:

Make the flax egg and set aside for 5-10 minutes).  Mix dry ingredients together in a bowl.  Add the wet ingredients including the flax egg.  Stir well.  Bake in a greased 8×8 pan at 400 degrees for 20-25 minutes.  It is finished when a toothpick comes out clean or when you tap the top and it doesn’t leave an imprint.  It should spring back to the touch.

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See how beautifully the top cracked in the pan?