Recipezaar: Gluten-free,Breads recipes

Sue's Rice Muffins

Tue, 29 Apr 2008 00:54:35 -0400

I found this recipe on the back of a Bob's Red Mill White Rice Flour package. -- posted by Chef #817024

Amaranth Tortillas - Gluten Free

Tue, 29 Apr 2008 16:09:01 -0400

A recipe from Bob's Red Mill as contributed by Marjorie Hunt Jones, R.N. and posted in response to a recipe request. Cooking time approximate. -- posted by Molly53

Gluten Free Vegan Banana Bread

Tue, 29 Apr 2008 16:18:44 -0400

This bread is gluten free, vegan (no eggs or dairy), and allergy friendly (no corn, soy, or peanuts, and tree nuts are optional). I created this one after much experimentation with gluten free flours and I like this combination the best. Either flour can be substituted for an equivalent amount of teff flour or sorghum flour and it still comes out fine. This also makes excellent muffins, baked for 25-30 minutes at 375F. -- posted by Chef #510217

Gluten Free Cornbread

Wed, 30 Apr 2008 18:24:51 -0400

This simple, rustic savory bread is delicious served alone as a sneck, or with stews. -- posted by Chef #817024

Gluten Free Disappearing Sweet Potato Muffins

Thu, 08 May 2008 17:29:16 -0400

This is a conversion of Recipe # 161227. I cut the sugar back to 1 cup to make them and I still found them sweet so next time I'll be cutting it back to the 3/4 cup listed. I you don't love the flavour and can't put your finger on it it's the quinoa. I'd replace it with more brown rice flour or sorghum if you don't like it. I grind the walnuts because we don't like them, but they are a superfood. -- posted by SWalker

Carrot Cake (Gluten-Free, Casein/Dairy-Free)

Fri, 09 May 2008 19:27:29 -0400

A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version. -- posted by Laurie150

Gluten-Free Yeast-Free Garlic Focaccia Rolls

Tue, 27 May 2008 23:26:02 -0400

These quick & easy buns are great in a time fix. Soft and very flavourful, they also work well when formed into breadsticks. -- posted by katii

Gluten Free 90 Second Flax Bread

Sun, 08 Jun 2008 02:42:43 -0400

I used the South Beach Muffin recipe as a base and came up with this variation. It can be used for toast or sandwiches. I like this bread because it's fast and easy. It tastes like a hearty whole grain bread without the gluten and you can make only as much as you need. -- posted by happydaykg

Buckwheat Oat Bread - Gluten Free

Sun, 08 Jun 2008 02:45:36 -0400

A moist slightly sweet bread that warms the soul. -- posted by AccidentalChef

3 Variations of a Gluten Free Bread Recipe - Bread Machine

Tue, 10 Jun 2008 15:46:05 -0400

I have tried lots of variations of Gluten free bread but I wanted a recipe that I didn't have to search high and low for the different flours, this recipe has also cooked the best so far in my bread maker machine. Better yet I could get all the flours in one stop at the organic store. (Tip: Asian Markets have potato starch and tapioca and rice flour too) This recipe is Butter-Basted White Bread; I got this from a book in the library, I cannot remember the title or author. I make this bread for my mother and friend who cannot have gluten in their diet. They rave that this is better than the small store loafs and love that it cuts without crumbling and ideal for sandwiches, toast etc, they both prefer the 1 white/1 brown rice flour mix with linseed and sunflower seeds for taste and texture. The minimum setting I have on my bread machine is 4 hours, the bread cooks fine on this for me. Produces a smaller loaf than wheat bread loafs but still a decent size. -- posted by galaxydreaming

Gluten-Free Pumpkin-Applesauce Bundt Cake

Wed, 02 Jul 2008 02:49:10 -0400

On my hunt to make a lower-fat moist gluten-free cake that cooked all the way through, I experimented with the base recipe for this "Recipe #47421" and converted it to my tastes. It was so moist and tasty that I had to post it! You can probably half it to make muffins, but I haven't officially tried that yet. You can add ginger and allspice to make it a spice cake too. Definitely serve to gluten-eaters guilt free; it's delicious! PS. for my rice flour mix I use "Recipe #214986" -- posted by allergygrl

Gluten Free 60% Whole Grain Hamburger Buns Recipe (Or Bread)

Tue, 22 Jul 2008 19:28:06 -0400

I didn't actually do the math but these buns taste like the bread we used to comprise on. Healthy enough for Mom but still fluffy enough for the family to enjoy. This recipe was, as all successful multigrain bread recipes I've read have been, inspired by Heather Butt and Donna Washburn of 125 Best Gluten-Free Recipes. I freeze them as soon as they are cool and when I pull them out they are as good as new. If you are baking gluten free and haven't bought muffin top pans yet, I have to say, besides my mixer, they have been my best gluten free investment. This recipe makes one 4 1/2 by 9 loaf and one bun if you prefer bread and doubles very well if you want bread and buns. Since I started using this recipe my gluten eating husband doesn't buy bread anymore. -- posted by SWalker

Savoury Chickpea Onion Biscuits

Fri, 25 Jul 2008 19:15:36 -0400

Gluten-free, sugar-free, corn-free, soy-free, vegan! I was on a crazy diet and sharing my food with friends who have allergies, so I developed these. The rice and chickpea combination makes a complete balance of essential amino acids, so it's good vegan food too. Oh, and they taste awesome. I like brown rice flour, but you could easily substitute white rice flour. I love onions, but you could use less or omit this ingredient entirely if you don't share my enthusiasm. Sometimes I also add garlic for good measure. They are best hot out of the oven, but do okay cooled. I've also tried freezing these with good luck - making a double-batch on the weekend and bagging them 2-3 at a time for use during the week. -- posted by wormwood

Gluten-Free Polenta-Quinoa Sticks

Thu, 31 Jul 2008 00:52:59 -0400

Delicious little breadsticks, these are yummy eaten plain or dipped in marinara sauce. Also great topped with a bit of grated Parmesean cheese. -- posted by katii

Easy Gluten-Free Sandwich Bread Recipe

Thu, 31 Jul 2008 14:09:55 -0400

Easy gluten-free sandwich bread recipe -- posted by Chef #610018

Gluten and Yeast and Dairy Free Multigrain Bread

Sat, 23 Aug 2008 00:40:38 -0400

A tasty and nutritious gluten and yeast free bread. You need to start soaking the grains the night before you want to bake the bread to allow the abiant yeast in the teff time to work. It makes tasty crackers too if you slice very thinly and toast on a cookie sheet in a 300 degree oven for about 5 minutes per side. The crackers keep for a couple of weeks in tupperware. If you blend the crackers and add some parsley and seasonings it makes great bread crumbs as well. For the information of Chef #257341 There is no yeast in apple cider vinegar, just apples. If you can tolerant teff, you can tolerant soaked teff. As a matter of fact, it is a good practice to soak all grains in an acid like buttermilk to ease digestion, especially if you have digestion issues. -- posted by SWalker

Gluten-Free Bannock

Mon, 25 Aug 2008 23:21:43 -0400

A simple quick bread that is scrumptious when hot from the oven. Perfected when served with a dollop of raspberry preserves! -- posted by katii

Fruit Cobbler Muffins

Fri, 29 Aug 2008 01:29:04 -0400

Moist and fruity muffins that are like a hand-held cobbler! -- posted by katii

Gluten Free Pineapple Carrot Muffins

Tue, 09 Sep 2008 22:47:43 -0400

A delicious and nutritious gluten free muffin that bakes well and freezes great. -- posted by SWalker

Mchadi

Wed, 10 Sep 2008 00:09:38 -0400

This is a Georgian recipe (country, not the state). Use coarse ground cornmeal, look for stone-ground. -- posted by schmme

Crusty Cheese & Red Pepper Rolls

Tue, 28 Oct 2008 16:03:18 -0400

This REALLY is the most delicious bread roll i have tasted in my life! So tasty and tender! They are the best when they are just out of the oven,still warm! It is Delicious crusty rolls flavoured with cheese and roasted red peppers, and topped with crunchy pumpkin seeds! Great for freezing - to re-heat, simply wrap in foil and pop in a pre-heated oven. Perfect served warm with soups and salads! -- posted by Chef #1001869

Gluten Free Cranberry Walnut Bread

Wed, 19 Nov 2008 02:12:29 -0500

One of my Thanksgiving favorites gluten free, dairy free cranberry nut bread. http://www.elanaspantry.com/breads/cranberry-walnut-bread/ -- posted by Elana's Pantry

Gluten Free Apple Muffins

Thu, 20 Nov 2008 20:32:05 -0500

This is a delicious and healthy apple muffin that freezes well. -- posted by SWalker

Gluten Free Eggnog Bread

Tue, 25 Nov 2008 23:12:53 -0500

A delicious, Gluten Free Bread that's moist, tasty, and pretty when sliced! (the Gluten Free Flour Blend I use is 1 cup tapioca flour, 1 cup cornstarch, 1 cup fine, white-rice, flour, 2 tablespoons, potato starch.) Mix this well and just dip out as much as you need and store the rest in the freezer. This bread is better the next day. Wrap well and store in the fridge. It freezes well too. If it gets too dry, just wrap up a slice in a dampened paper towel and nuke in the microwave for 28 seconds. -- posted by Sylvan Green

Gluten Free Pumpkin Banana Bread

Mon, 01 Dec 2008 17:50:40 -0500

This bread is so moist, you'd never know it's gluten free! The recipe is based off of Shelley Albeluhn's Banana Banana Bread recipe here on Zaar. -- posted by DreamoBway

Graham Crackers (Gluten Free)

Mon, 01 Dec 2008 20:09:25 -0500

These are great for snacking, making s'mores or even for smashing into crumbs to make a delicious graham cracker crust. This recipe was modified from a recipe found on livingwithout.com by Rebecca Reilly. Feel free to sub the flours for ones you have on hand, just be sure to use 2 1/4 cups total and use at least 1 cup of starchy flours. Makes about 3 cups of graham cracker crumbs. -- posted by Emily Elizabeth

Gluten Free Soda Crackers

Sun, 07 Dec 2008 02:12:36 -0500

The store bought GF crackers just aren't that good and they're very expensive. I found this recipe somewhere on the internet. This recipe works best with a white rice flour blend. -- posted by LARavenscroft

Flax Bread Without Yeast, Gluten, Sugar or Dairy

Sun, 21 Dec 2008 01:22:41 -0500

I have arrived at this recipe after starting with a flax muffin recipe for people on a candida diet and adapting it to suit my husband's desire to have bread without yeast, gluten, sugar or dairy. This makes a little loaf that rises a bit and can be cut into slices. It would be a tiny sandwich, but it makes nice bits of toast. He enjoys it with butter and sugar-free jam. -- posted by Aimee88

Coconut Flour Agave Nectar Muffins

Tue, 06 Jan 2009 02:50:26 -0500

this is a muffin which is flavored by agave nectar and vanilla and has coconut flour as it's main ingredient. -- posted by Chef #522081

Salba Banana Coconut Muffins

Fri, 16 Jan 2009 00:37:28 -0500

Gluten free, with no added sugar and the addition of healthy salba seed-these muffins are still yummy. I like them for a take along breakfast. These are not going to be huge fluffy muffins, they don't rise much-but they are very moist. -- posted by DoxieMama

Gluten Free Piadina -- Italian Flat Bread

Sun, 18 Jan 2009 01:08:13 -0500

This is an adaptation of recipe #320392. I'm still in the search for a great pizza (I can't eat wheat or yeast) and this recipe appealed to me. I've scaled it down and used it tonight for a pizza -- it was pretty good -- still not quite the same. I can't wait to use it for sandwiches. -- posted by LARavenscroft

Gluten Free /Dairy Free Millet Fruit Scones

Fri, 23 Jan 2009 16:56:03 -0500

These scones do justice to the subtile, slightly sweet taste of millet flour because there's no extra sugar or spices added. Despite being whole grain, their texture is pleasantly light. This recipe was inspired by Kimberly Harris' buttermilk millet drop biscuit recipe. -- posted by Suzy mom to 2

Low-Carb Wheat Thins

Tue, 27 Jan 2009 00:46:06 -0500

These crackers are reminiscent of "Wheat Thins" and are great with dips, spreads, and cheeses. Because they're made with almond flour, they're low-carb and soy-free. Try substituting ranch dressing mix for the garlic salt. -- posted by Chef #1137812

Gluten Free Sticky Buns

Tue, 27 Jan 2009 01:44:33 -0500

I found this recipe in a local book put out by a Elementary School. I thought it would benefit the many people we have are Zaar who need gluten free recipes. -- posted by Shirl (J) 831

Brown Rice Bread: Gluten Free

Thu, 29 Jan 2009 16:42:57 -0500

This bread is a staple in our house, it is not a sandwhich bread, but more of a bead you toast, fry, and cook with., Makes a great stuffing, pizza crust, and it makes a good hamburger bun as well. Recipe adapted from Barbara Emchs, a fellow celiac. -- posted by sillyyack#2

Buckwheat Buns

Thu, 29 Jan 2009 17:26:45 -0500

These buns are great toasted with cheese and lunch meat. I like their warm sweat yeasty taste. Recipe adapted from Barbara Emchs brown rice bread. -- posted by sillyyack#2

Garbanzo Crepes

Fri, 06 Feb 2009 16:50:19 -0500

I adapted this recipe from a cornmeal crepe recipe I found in a Mexican cookbook to use for a low carb diet. This works great as a substitute for a corn or flour tortilla, though it is a bit thinner and not as sturdy - it is a crepe, after all! You can top this or roll it up with the toppings of your choice. I like taco-seasoned ground turkey, refried beans, monterey jack cheese, sliced black olives, salsa and/or guacamole. These work well in a layered enchilada casserole, and I also use them for low carb bread crumbs; I lay them out directly on the oven rack and bake at a low temperature until they reach the desired degree of dryness, then let cool and whirl in a food processor fitted with the metal blade to make bread crumbs. Advance preparation: crepes may be prepared a day in advance and stored in the refrigerator. They freeze quite well for 3 to 4 months. Prep time includes resting phase for batter. Cooking time can be greatly reduced by using more than one pan at a time. I use four pans at a time, and have them all made in about half an hour. Yield: approx. 20 - 25 crepes (depending on size of pan used); serves 10 -12 (2 crepes per person). -- posted by OrganicKate

Savory Gluten Free Crackers

Sun, 22 Feb 2009 15:35:17 -0500

A wonderful savory cracker without corn, wheat, yeast, milk or egg from the good folks at Bob's Red Mill. Lightly sprinkle some sea salt over the top to make a saltine-type cracker. Specialty ingredients can be found at www.bobsredmill.com. -- posted by Molly53

Gluten Free Cornbread Sticks

Sun, 22 Feb 2009 15:47:01 -0500

A quick and easy gluten free recipe. Great with chili! -- posted by Chef #1177968

Lemon Scones - Gluten Free

Sun, 22 Feb 2009 15:53:26 -0500

A brightly flavored scone recipe from the folks at Bob's Red Mill. Try them with the syrup of your choice or fresh fruit. Cooking time approximate. Specialty ingredients can be found at www.bobsredmill.com. -- posted by Molly53

Cinnamon Streusel Bread (Gluten-Free)

Sat, 14 Mar 2009 13:17:29 -0400

Went to a Gluten-Free baking class and this was one of the featured breads. Was quite delicious although I haven't made it myself yet. The outer layer was nice and crisp without being burnt and it had just the right amount of cinnamon and sugar. The recipe calls for Bette Hagman's Bean Flour Mix. *This recipe is 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. **Soured milk can be substituted for buttermilk by adding normal milk to 1 tbsp of vinegar to total 3/4 cup. -- posted by Andrew Mollmann

Almond Biscotti Toscani (Gluten-Free)

Sat, 14 Mar 2009 14:10:47 -0400

I went to a gluten-free baking class and this was one of the featured recipes. I had never had biscotti before, so I don't really know how this compares. I liked it however. It was quite good dipped in my coffee and had just the right amount of crunch and sweetness. Makes a fair amount and supposedly keeps for a long time. -- posted by Andrew Mollmann

Cinnamon Raisin Beer Bread (Gluten-Free)

Mon, 16 Mar 2009 21:22:10 -0400

I had never had beer bread before and this looked delicious. I found this on a forum and decided to give it a shot. The baking made the whole house smell delicious and the taste was great! This makes a very dense bread, so slice it thin. It is almost fat free! I calculated it to have about 0.4g fat per 1/2" slice. In addition to being fat free, it is also egg and dairy free. I didn't experience any deflating. Makes a 8" x 4" loaf. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. I used a bottle of New Grist beer: http://www.newgrist.com/ which I think tastes much better than Red Bridge. -- posted by Andrew Mollmann

Millet Oatmeal Bread (Gluten-Free)

Thu, 19 Mar 2009 17:46:21 -0400

My mother makes this for me. She has made many different gluten free breads in search of the perfect sandwich loaf and this is my favorite so far. I didn't see it on zaar, so I thought I'd post it. This bread worked great for sandwiches and had good flavor. I kept it in the freezer with each slice separated by a piece of wax paper. Whenever I needed some, I'd defrost it for 20-30 seconds and let it sit for a few minutes. This bread is also more nutritional than most gluten free breads since it isn't loaded with starches. Makes 1 10" loaf or 2 8" loaves. Cooking time includes rise time. -- posted by Andrew Mollmann

Oatcakes

Sat, 21 Mar 2009 02:29:28 -0400

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.) -- posted by TapestryThreads

Blueberry Breakfast Biscuits - 1 Point

Mon, 30 Mar 2009 18:19:21 -0400

These aren't really biscuits, but they do make a nice low point breakfast treat. If you are expecting a traditional baking powder biscuit, this is the the recipe you want. The oatmeal gives the biscuits a nuttier flavor and they end up tasting more like a blueberry muffin than a biscuit. The batter is rather runny, so I recommend you use a cookie scoop when putting them on the baking sheet. I was given this recipe by a friend in WWs. These are 1 point per biscuit. -- posted by Erindipity

Gluten Free Bread

Thu, 02 Apr 2009 01:29:55 -0400

This bread is a sweeter version of CatfishCharlie's gluten free bread recipe. This recipe came about when I began to fiddle with the other recipe to better suit my daughters taste. The texture is something like a sponge cake and it is sweeter than a regular loaf. It makes really great PB&J and tastes wonderful toasted. -- posted by claybowls

Gluten Free Cereal Muffins

Wed, 08 Apr 2009 02:05:59 -0400

My son is gluten and casein intolerant; I can't have wheat. These muffins are a great way to use up the "last bit at the bottom of the box" of GF cereal - or varieties we didn't care for. Feel free to adjust the fruit and extract/spice blends to taste. Frozen muffins can be defrosted at half power in microwave for about 3 minutes. -- posted by Chef #510362

Banana Maple Pecan Bread Muffins (Gluten-Free)

Thu, 09 Apr 2009 01:58:04 -0400

I bought a 20lb bag of bananas at Krogers for $1.00 and have been trying to use them all up. This is one of the recipes I made in the process. It was by far the most scrumptious recipe that I made. It could also be made into a bread, but I made muffins. This is definitely my new default banana bread recipe! Imade a double batch and ended up with 39 muffins. I made half with the called for maple syrup/pecan topping and half with a cream cheese topping. To make the cream cheese topping, I whipped 6oz cream cheese with 1/4 cup brown sugar and 1/4 cup maple syrup. These were absolutely heavenly fresh out of the oven. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. -- posted by Andrew Mollmann

Raw Bread

Mon, 13 Apr 2009 17:49:20 -0400

This is a recipe shared with me by a friend -- she said it came from Ani Phyo. Cook time is actually dehydrator time! -- posted by BubbleHead Creations

Sandwich Wrap Mock Lavash Bread (Gluten-Free)

Wed, 15 Apr 2009 02:21:35 -0400

Taken from here: http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/ I've made it twice in 4 days. Easy healthy recipe. Holds up great in the lunchbox. I imagine it would make a great crunchy pizza crust if you let it bake at a higher temperature. Nutrition info: 170 cal, 2.2g fat, 0.4g sat fat, 33.7g carb, 4g fiber, 4.1g sugar, 5.1g protein. Makes 4 wraps. -- posted by Andrew Mollmann

Gluten Free Bread (With Almond Flour)

Tue, 21 Apr 2009 01:23:31 -0400

This quick and easy bread is full of fiber (from the flax and almond) and tasty in oh so many ways. Here's the blogged post with full recipe: http://www.elanaspantry.com/gluten-free-bread-20/ -- posted by Elana's Pantry

Low Carb Bread (Delicious)

Tue, 21 Apr 2009 01:46:16 -0400

I am on a low carb diet, it works well, except I miss bread so badly !! I have been playing around with flax seed meal, but the taste is to strong for me so I came up with this today and it is delicious and still has the benifits of flax (high fiber) -- posted by Chef susan from Sandpoint,Idaho

Flour Tortillas (Gluten-Free)

Sat, 02 May 2009 02:48:11 -0400

I wanted to invite a gluten-free friend over for Cinco de Mayo and found this recipe for gluten-free tortillas from a celiac website. -- posted by Mulligan

Gluten Free and Grain Free Nut Bread

Wed, 06 May 2009 14:00:49 -0400

This hearty, nutty gluten-free bread is delicious anytime of day. http://www.elanaspantry.com/nutty-bread/ -- posted by Elana's Pantry

Awesome Gluten Free Pizza Crust

Fri, 08 May 2009 12:43:12 -0400

I often mix up all the ingredients to the sugar and make bags of pizza mix. Then when Im in hurry I can get a pizza on the table in 30-40 min. -- posted by Chef #1261896

Cornbread Heaven (Vegan, Gluten Free)

Sat, 16 May 2009 10:46:18 -0400

This cornbread is sweet and delicious. Try it plain first. Vegan and gluten free. The almonds and cornstarch replace the eggs, buttermilk, oil, and all purpose flour. -- posted by Chef #1016337 Sweet Livin'

Mango Wrappers (Raw)

Mon, 18 May 2009 14:11:30 -0400

For those who don't want to eat tortillas and want something other than a lettuce wrap. From rawfoodrightnow.blogspot.com -- posted by ThatSouthernBelle

Italian Flax Cracker or Wrap (Raw)

Tue, 19 May 2009 15:50:03 -0400

Dehydrate longer for crackers, less if you want to make it into a tortilla like wrap for a sandwich. "Store in an airtight container, somewhere close to hand for when the cravings strike!" From karenknowler.typepad.com -- posted by ThatSouthernBelle

Gluten Free Flat Bread

Tue, 26 May 2009 00:53:22 -0400

I am just beginning this journey but so far am having fun with it. I found this recipe on blog. Here is the link http://glutenfree.wordpress.com/2007/07/18/gf-wrap-sandwich-success/. I didn't follow hers exactly because I substituted regular yeast for the instant she used. I also didn't have Olive oil so used canola. I am going to post what I did. It was quick and tasted pretty good. The kids gobbled it up which was the most important part. :) -- posted by grunig

Gluten-Free Teff Banana Bread (Vegan + Soy-Free)

Wed, 27 May 2009 22:31:52 -0400

This vegan gluten-free banana bread recipe is made with super nutritious teff flour and sorghum flour. If you don't have those flours on hand you can replace them with brown rice flour, though the bread won't be as flavorful. This recipe comes from www.glutenfreewholefoods.blogspot.com which is a modified version of the Banana Walnut Muffin from The Whole Life Nutrition Cookbook. -- posted by Whole Life Nutrition

Gluten Free Challah Bread

Mon, 01 Jun 2009 11:27:57 -0400

In a quest for 'normal' gluten free bread, I came upon a similar recipe to this, tweaked it, and was delighted with the outcome!! FINALLY a bread that rises, is relatively light, and actually has the tastes and consistency of REAL bread! It also makes great rolls, and while my family ate the bread and rolls with a small amount of jam on them, they would be great as well for sandwiches! Finally a GF variety that you dont have to A) choke down, B) rent a crane to lift while pondering whether you should instead use the loaf in place of bricks, or C) get strange looks of pity from your coworkers as you attempt to eat 4 tiny turkey sandwiches made on dense, crumbly "bread." :) Enjoy!!! Also, check out my blog at www.glutenfreegirls.blogspot.com for more recipes and fun! -- posted by Chef #1283639

Gluten Free Chickpea Crackers

Thu, 04 Jun 2009 10:12:23 -0400

Easy gluten-free cracker recipe -- posted by Yankiwi

Gluten Free Sweet Corn Bread Muffins

Mon, 08 Jun 2009 02:15:23 -0400

These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-) -- posted by Latin Chef;-)

Kumara (Sweet Potato) Dampers

Tue, 09 Jun 2009 12:21:19 -0400

From the Australian Women's Weekly Gluten-free and Allergy-free cookbook. Haven't tried so times are as per recipe in cookbook. After first two reviews I have changed the cooking times, hopefully they will reflect the right timing. -- posted by I'mPat

Cinnabon-Ish Cinnamon Rolls (Gluten-Free)

Tue, 09 Jun 2009 13:12:34 -0400

This is a combination of two or three recipes. Makes some absolutely delicious and decadent cinnamon rolls. The frosting is good straight out of the bowl. I have successfully substituted buckwheat flour for the millet flour in this recipe and a review has used oat flour to great success as well. I'm betting brown rice flour wouldn't be horrible either. -- posted by Andrew Mollmann

Amazing Orange Almond Pound Cake (Gluten-Free)

Sat, 20 Jun 2009 01:32:01 -0400

A recipe I need to try! Looks scrumptious. From here: http://glutenfreeincleveland.blogspot.com/2009/02/amazing-orange-almond-pound-cake.html Sorry for the weird flour measurements, Zaar is silly sometimes. -- posted by Andrew Mollmann

Quick Gluten Free Cinnamon Rolls

Sun, 12 Jul 2009 09:43:04 -0400

The idea to make these popped into my mind when I made **Jubes** Quick Gluten Free Scones #220200 for the first time. Instead of cutting out scones I rolled the flattened dough and thought that actually I could have filled it. So I made a second batch of dough and made up my own version of cinnamon roll filling. I really liked that they were not overly sweet as the dough is not sweetened. As usual, I used rice syrup, but will suggest honey which might be slightly sweeter. Instead of the pine nuts you can of course use any other nut you like. I thought about pecans and maple syrup for the filling - if anyone feels like trying that, please tell me how it turned out! -- posted by Mia in Germany

Gluten-Free High Protein Bean Bread

Sun, 19 Jul 2009 15:55:52 -0400

"Why not try it?" was the question which led me to this recipe. After reading and studying and thinking about a dozen recipes for different bean breads, I came to the conclusion: Keep it simple. If you want people to feed themselves healthily, it must be done easily. Otherwise they won't do it. At least not here. At least not the client I was thinking of. She's a carny and has definitely not the time nor the possibilities to spend hours in a kitchen - although she's pleasantly compliant to keeping her gluten and lactose free diet. She's a pleasant person anyway, and I'm grateful I met her. Hugs for her because she inspired me to create this simple gluten, egg and lactose free bread! For the bread mix, I used Schaer Brot Mix which is one of the most affordable and well working gluten free mixes I know in Germany and the Netherlands. It's made of cornstarch, rice flour, lupin protein, dextrose, psyllium husks, xanthan gum and salt. Made with yeast it has great baking properties, and the result is a fantastic fluffy white bread. The trick is to knead the dough for a long time. The whey protein I use is lactose free. If you use other bread or flour mixes, please let me know which ones and what results you got! Preparation time includes resting time. -- posted by Mia in Germany

Pão De Queijo - Brazilian Cheese Puffs (Gluten-Free)

Wed, 22 Jul 2009 11:00:47 -0400

A Brazilian snack or appetizer. Eat them cheesey and warm from the oven. They can be frozen and re-heated. I've had some purchased frozen cheese puffs, but they were very expensive. These are very easy to make and as a bonus they are gluten-free -- posted by **Jubes**

Gluten-Free Crescent Rolls

Wed, 22 Jul 2009 11:05:24 -0400

Posting this recipe as a substitute for Crescent Rolls. Being on a gluten-free diet this is one of those things that many people miss. An easy and versatile recipe. I was sent this recipe from a friend but think that it was originally developed by the "Better Batter Flour" people. You can use it as you would regular Crescent Roll Dough. Prep time does not include 2 to 3 hours refrigeration/resting time -- posted by **Jubes**

Pineapple Bread Gluten Free Sugar Free

Fri, 31 Jul 2009 14:11:55 -0400

Modified recipe from Paula Deen's Zuchini Bread recipe. It rose well which is great for gluten free bread. My husband loved it with Honey Nut cream cheese on top. Maneca corn flour can be found at your local Hispanic grocery and the other day I saw it in the standard grocery. -- posted by Chef #1297174

Gluten Free Pita Bread

Tue, 04 Aug 2009 12:50:17 -0400

This is a modification of Carol's Easy Pita Bread Recipe #8970 using GF ingredients and our Breadman automatic bread maker. -- posted by Chef #510362

Gluten-Free Flour Tortilla - Corn Based

Tue, 04 Aug 2009 12:56:37 -0400

Posting by request. This recipe is from Roben Ryberg's "You won't Believe It's Gluten-Free!" cookbook. Makes 6 x 6 inch flour tortillas. Try to press these as thin as possible, otherwise, will be thicker than traditional flour tortillas. Cooking time is 15 minutes for each tortilla. Using two baking sheets that will be aroud 45 minutes in total.A little time consuming but well worth the effort. These can be frozen after being cooked -- posted by **Jubes**

Aayi's Jowar/Jolad Roti (Gluten Free Indian Flat Bread)

Tue, 11 Aug 2009 12:26:12 -0400

Gluten free but not corn free. This is an unleavened Indian flatbread which is made from Jowar, Sorghum here. The flour is gluten-free and so making these rotis (chapattis) is not as easy as making whole wheat rotis/chapattis. Despite not containing gluten, these are quite soft and have a somewhat nutty flavor. Traditionally, eaten for lunch or dinner with a dollop of unsalted home-made butter and garlic chutney, these rotis can be served with any vegetable curry. Recipe originally from http://www.aayisrecipes.com -- posted by UmmBinat

Quinoa Blueberry, Cheddar, and Caraway Rye Cornbread

Wed, 12 Aug 2009 10:32:17 -0400

I just finished baking this glorious cornbread as the apex of my post-exam celebration. Wonderful things happen to your brain when you're 19 and done exams - like figuring out the perfect recipe for wholegrain blueberry herb cornbread! I'm amazing! I'm also a bit of a health nut so the ingredients are really quirky, but I'm sure you can play around with things to some appropriate degree. Be creative! That's the best part. But I hope you'll enjoy this recipe just as much as I have! ***NOTE: I make 2 loaves out of this amount of batter, because it rises better (more evenly) that way. -- posted by zoelife

Gluten Free Oatmeal Bread

Thu, 13 Aug 2009 10:34:34 -0400

This is a very simple yeast bread recipe from Allergy Cooking With Ease, with no other flours than oat flour (grind oats in your blender). It turned out a little like a sponge bread in texture, but had a nice flavor and did not crumble when slicing. Has a bit of a sweet flavor (I used honey). I have tried a few gluten free breads, and this one turned out great on the first try. Didn't rise as much as I liked, but I'm wondering if that's because I used regular yeast, not quick-rise. -- posted by WI Cheesehead

Carrot Raisin Muffins

Tue, 18 Aug 2009 03:13:11 -0400

These are really good. I got the orginial recipe from Sparkspeople but I made a few changes. I made mine gluten-free by using Bob's Red Mill Gluten Free All Purpose Flour (instead of the whole wheat flour), I used unsweetened applesauce (instead of oil to make it lower fat) and lastly I used vanilla flavored yogurt instead of plain. They were declared a huge hit by husband who has already inhaled 2 while I am typing this! ENJOY! -- posted by Kelly0412

Gluten Free Buckwheat Bread

Wed, 02 Sep 2009 10:44:23 -0400

Taken from Super Food Ideas -- posted by katew

Mini Buckwheat Millet Banana Nut Muffins

Tue, 08 Sep 2009 11:14:54 -0400

Buckwheat and millet are gluten-free and very good for you. Theyre high in protein, amino acids, and vitamins. The banana in these muffins is what makes these normally dry grains moist, hearty and satisfying. -- posted by Dark4

Easy Gluten-Free Sandwich Bread

Mon, 14 Sep 2009 15:35:30 -0400

The mixture has the consistency of a thick batter rather than a dough. This recipe uses an electric mixer to prepare the batter. -- posted by auzzi

Yummy Fool Proof Gluten Free French Bread!

Mon, 21 Sep 2009 00:40:14 -0400

From Cooking Free by Carol Fenster. This turned out great, even in a regular bread pan. Crunchy on the outside and soft on the inside. Carol says: "Put this in a cold oven for a crisp crust and nice texture. If this doesn't work in your oven, let the bread rise until level with top of pan; then bake in preheated 425° F oven for 25-30 minutes. Use a pan specially designed for French bread." It is critical to cool bread completely before slicing and is easier to slice with electric knife. This is a quicker bread because you don't have to let it rise before baking. -- posted by WI Cheesehead

Chocolate Chip Banana Bread (Gluten-Free)

Mon, 21 Sep 2009 00:50:42 -0400

Found here: http://www.cakeandcommerce.com/cake_and_commerce/2009/09/glutenfree-banana-bread.html Looks good but I have not tried it. Makes 1 12" loaf or 2 regular loaves. -- posted by Andrew Mollmann

Gluten Free Flour Blend

Mon, 21 Sep 2009 17:23:32 -0400

From Cooking Free by Carol Fenster. I usually use the almond flour option. -- posted by WI Cheesehead

Gluten-Free White Bread

Mon, 05 Oct 2009 16:27:07 -0400

Dan Lepard's uses psyllium husk in his recipe for gluten-free bread. It turns out kinda like a french loaf. Hands down the best GF bread I've ever had. -- posted by thejoybird

Gluten Free Pumpkin Bread

Tue, 06 Oct 2009 11:37:33 -0400

This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn! -- posted by Taitertot

Soya Flour Roti

Fri, 09 Oct 2009 17:10:37 -0400

Low GI, filling and high in protein. A great roti to eat your potatoey curries with and not feel guilty of carbo loading. -- posted by Sudika

Spicy Gf Apple Muffins

Sun, 11 Oct 2009 02:49:47 -0400

A moist and spicy muffin. Free of gluten, nuts, soy. An easy, healthy recipe that's perfect for the car or bus on busy school days. -- posted by Cookin' on the Prairie

Gluten Free Banana Muffins (Or Fruit of Your Choice)

Sun, 11 Oct 2009 03:16:46 -0400

Finally! A moist, gluten free muffin without any odd plant flavors or mysterious zing. The recipe calls for extra finely ground rice flour which at this time I've only found from Authentic Foods. The extra fine grind prevents the gritty texture often found in gluten free baked goods and gives the muffins a light crumb. I've listed individual flour ingredients for bakers with a stocked gluten free pantry but you can cheat and buy this flour blend premixed from Authentic Foods as GF Classics Blend. This recipe is given for a banana nut muffin, but feel free to swap out with the fruit of your choice. The muffins are fairly sweet, you can easily reduce sugar to 1/3 c. if you prefer. -- posted by ravingcutie

Zucchini Pizza Crust

Mon, 12 Oct 2009 16:53:46 -0400

Just ran across this solution to the gf pizza crust dilemma and am SO excited to try this! Not exactly "traditional" in terms of flavor, but if you're ok with that and are with me- pizza's all about the toppings (esp veggies), it's worth a try :-) I've lightened it up a bit, but am sure that any gf cheese would work well. Courtesy The Gluten Free Vegetarian Kitchen. -- posted by VNess

Awesome Gluten Free Bread!!!

Mon, 12 Oct 2009 16:54:24 -0400

I combined the best aspects of different recipes I've tried, and this outshines them all. With a french bread kind of flavor and dense chewiness, like sourdough, this bread would be great for just about anything. I even used the dough to make pizza crust for my father-in-law, he just about cried. -- posted by thejoybird

The Best Blueberry Muffins

Sun, 18 Oct 2009 10:10:07 -0400

These muffins are really moist and are filled with blueberries. No wheat, dairy, peanuts, tree nuts, or soy. For those who can have dairy, use butter instead of canola. -- posted by Cookin' on the Prairie

Wonderful Gluten Free White Bread

Mon, 19 Oct 2009 12:41:09 -0400

Like most Celiacs, white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread. -- posted by ChristyE

Simple Gluten-Free White Bread for Bread Machines

Wed, 21 Oct 2009 12:30:25 -0400

A basic white bread recipe without the gluten. Easily made in your bread machine! Xanthan gum and the exotic flours are usually easily found in your local health food store. -- posted by Chef #1414555

Lemon Rosemary Mini-Muffins

Mon, 26 Oct 2009 13:15:15 -0400

I've been slightly obsessed with rosemary lately. I put it in everything and just can't seem to get enough of this delicious herb. My latest rosemary victim? Gluten free Lemon Rosemary Mini Muffins made with coconut flour. http://www.elanaspantry.com/lemon-rosemary-mini-muffins/ -- posted by Elana's Pantry

Teff Muffins With Fruit & Nuts

Mon, 26 Oct 2009 13:34:56 -0400

The grains of teff are so small, the bulk of the grain consists of the bran and germ. This makes teff nutrient dense as the bran and germ are the most nutritious parts of any grain. This grain has a very high calcium content. It is considered to have an excellent amino acid composition, with lysine levels higher than wheat or barley. Teff is high in protein, carbohydrates, and fiber. It contains no gluten so it is appropriate for those with gluten intolerance. Teff flour, brown rice flour & arrowroot flour can be purchased at whole food stores. -- posted by lwatkins

Pumpkin Muffins (Gluten-Free and Vegan)

Tue, 27 Oct 2009 15:47:42 -0400

This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!) -- posted by Miss_Amy

Carrot Banana Muffins

Fri, 06 Nov 2009 17:19:14 -0500

When I saw this recipe for a purely fruit sweetened carrot cake from Heidi over at 101cookbooks.com I just knew I would want to make it into some sort of gluten free version. So I did. http://www.elanaspantry.com/carrot-banana-muffins/ -- posted by Elana's Pantry

Yummy Gluten Free Pumpkin Muffins

Wed, 11 Nov 2009 16:41:35 -0500

I got the idea off of Econobusters, but changed it so much that it's pretty much my own now. For the GF flour mix, I use Recipe #391326 (with almond meal as the last ingredient - so there is some protein that doesn't show up in the nutrition). It rises really well, but needs to cool for awhile before eating. -- posted by WI Cheesehead

Good Grains Gf Sandwich Bread

Tue, 17 Nov 2009 00:45:01 -0500

This is a GF bread that is delicious and soft. It makes great sandwiches and is more nutritious due to its whole grain flour mix. I kept on experimenting until I came up with a bread I liked. -- posted by Sylvan Green