It’s been a while since I’ve cooked up any good gluten free foods! To get myself reacquainted with the art of baking without gluten (or animal products, for that matter) I decided to finally try the peanut butter cookie recipe on the back of my Teff flour bag.
- 1½ cups teff flour
- ½ tsp salt
- ½ cup maple syrup
- ½ cup canola oil (didn’t have any, substituted for 2¾oz apple sauce + 1oz vegetable oil )
- 1 tsp vanilla extract
- 1 cup peanut butter
Method (Prep time 25 minutes, bake time 10 minutes)
- Preheat oven to 350°
- In a large bowl, combine flour and salt.
- Using a food processor blend peanut butter, syrup, extract, and oil together.
- Combine peanut butter blend with the dry ingredients in a large bowl. Cover bowl and set in freezer for 10 minutes.
- Shape dough into walnut sized drops and place on a clean cookie sheet. Flatten tops with a fork in a criss-cross pattern.
- Put sheet in oven and bake for 10-15 minutes. Makes 24 cookies.
And done! I was a little suspicious of this recipe – cookies with no baking soda and no eggs? Despite my initial hesitation these came out pretty good. Next time I might add a little more peanut butter because the teff is pretty strong.
I was very eager to try this recipe from Jennifer Katzinger’s book Gluten Free and Vegan Breads. Before starting this recipe, I had yet to try gluten free oats. They did not disappoint!
- 2 cups cooked gluten free oats
- ¼ tps baking soda
- ¼ tps salt
- 1 tbs + 1 tps canola oil
- extra oats for kneading
- extra oil for cooking in the pan
Frying the oat cakes.
Method (Prep time 35 minutes, bake time 15 minutes)
- Cook the oatmeal according to directions on package. Wait for a consistency which is sticky. Pour the cooked oats into a bowl and mix with baking soda, salt, and oil. Let the dough sit for 5 minutes.
- Generously sprinkle a clean countertop with oats. It’s a good idea to have a small bowl filled with oats nearby, as the kneading and the forming of the cakes requires a lot of them to reduce stickiness. Using your hands, form each cake into a round about a half of an inch thick, and 5 inches wide. Cut the round into 4 quarters.
- Heat a pan over medium heat and add canola oil. When the oil starts to bubble, add the uncooked oat cakes. Bake each until they are crispy, about 4 minutes for each side.
As I approach the end of my bread baking project, I also find myself approaching the end of my flour supply. During the past month and a half of baking, I haven’t used quinoa flour very much – which is a shame considering its’ nutritional value. Quinoa flour is a rare non-meat source of all 8 essential amino acids.
This recipe for a quick and easy cracker relies entirely on quinoa flour. It is adapted from the book Gluten Free & Vegan Bread by Jennifer Katzinger.
Rolling out the dough.
- 1½ cups quinoa flour
- ¼ cup olive oil (the original recipe calls for coconut oil)
- 1 tps baking soda
- 1 tsp sea salt
- Fresh ground pepper
- ½ cup water
Method (prep time 20 minutes, bake time 20 minutes)
- Preheat oven to 350°. Lightly grease a sheet pan
- In a large bowl, mix all ingredients using a paddle tool.
- On a clean counter space, generously sprinkle quinoa flour. Roll the dough out until it is about an eighth of an inch in thickness. Cut dough into cracker shapes (dough can make about 12 crackers)
- Transfer uncooked crackers to sheet pan. Using a fork, prick each cracker. Sprinkle additional salt and pepper on top of each. Bake for 20 minutes at 350°.
I’ve heard about arepas before. This past year, in spanish class, I watched a short film about a Chilean family who supported themselves through their restaurant in NYC. And, you guessed it, the house specialty were arepas.
When I found a recipe in the Gluten Free & Vegan Bread cookbook I often reference for arepas, I couldn’t resist. They were fun, easy, and quick to make. They were also a much-needed break from the traditional loaves I’ve been making.
- 1½ cups boiling water
- 1 cup polenta
- ¼ tsp salt
- 1½ tbs canola oil
Method (Prep time 30 minutes, cook time 30 minutes)
- Preheat oven to 400°. Fill a pot with water and leave over high heat.
- As water starts boiling, add cup of polenta. Lower heat. Stir occasionally and cover pot
- When the polenta becomes fluffy and absorbs most of the water, scoop from the pot into a large bowl. Cover the bowl with a towel and let it sit for 10 minutes.
- Find a clean counter space and line with two sheets of parchment paper. Cover the parchment with a light dusting of uncooked polenta. Next, form the cooked polenta into small lumps, about the size of a golf ball. You will form about 6-8 balls.
- In a frying pan, heat the canola oil over medium heat. Transfer balls to pan. Cook each until the sides are slightly brown and crusted, but the inside is still uncooked.
- Place fried polenta balls on a sheet pan. Put sheet pan in oven and cook for 20 minutes, until the inside is no longer doughy.
Pancake mixes have a bad reputation. Who prefers Bisquik to the real deal? Certainly not I.
However, after trying Bob’s Red Mill Pancake Mix my thoughts on the mix-debate have changed. Who has time in the morning to scour through cupboards and scoop, measure, and balance just the right combination of gluten-free flours just to get some breakfast? And why hassle yourself with all that work when you could just break open your package of mix and combine with an egg, some soymilk, and vegetable oil and be on your way?
Bob’s Red Mill Pancake Mix is good enough to fool the gluten-eater into thinking its the real thing. It produces a very light, fluffy, and tasty cake thats almost too good to come from a package.
These cinnamon rolls provide a good breakfast fix for those who are gluten free. This particular batch included an egg, but can be substituted for a ½ cup of flaxseed meal. Derived from the “Pecan Cinnamon Rolls” recipe from the book Gluten Free & Vegan Bread by Jennifer Katzinger.
- ½ cup pecans
- 2 tbs sucanat
- 1 tbs canola oil
- 1 tsp cinnamon
- 1 cup sorghum flour
- ½ cup brown rice flour
- ½ cup garbanzo bean flour
- ½ cup millet flour
- 1 egg (or ½ cup flaxseed meal, for a vegan recipe)
- 1 tsp sea salt
- 1 tsp xanthan gum (to make the bread rise)
- ½ tsp cinnamon
- 2¼ tsp instant active dry yeast
- 1½ cups water
- 3 tbs canola oil
- 2 tbs sucanat
Method (Prep time 30 minutes, bake time 70 minutes)
- Preheat oven to 350°. Grease a 10-inch pan.
- First, make the filling. Take the pecans and chop them until they are fine pieces. Put the pecans in a small bowl along with the sucanat, oil, and cinnamon.
- Next, we make the dough In a large bowl, combine the flours, egg or flaxseed meal, salt, spices and xanthan gum.
- Using another large glass bowl, mix yeast and 1½ cup water. Wait for the yeast and the water to mix, then add oil and sucanant. Wait for liquids to start foaming. Add the bowl of dry ingredients. Using a scrapper tool, mix ingredients together until they form a dough.
- On a clean counter, sprinkle brown rice flour. Pour dough from bowl onto counter. Next, using a rolling pin, spread the dough into a rectangle until it is about ¾ to a half inch thick, about 10×16 inches. Transfer the rectangle to a strip of parchment paper. Now, take the small dish of pecan filling, and spread it evenly across the surface of the dough. Now comes the rolling. Using the edge of the parchment paper, roll the dough up into a spiral.
- Cut the dough roll into 10 pieces. Transfer pieces into the pan greased earlier.
- Put pan in oven and cook for 70 minutes at 350°.
(If desired, here is a link to a very good recipe for vegan cinnamon roll icing from VegNews.com)
My first flatbread! This gluten free take on Persian Barbari bread is very good. It produces two flatbreads of reasonable size with exteriors which are crusty, but not hard. The inside is pliable and very good, especially when eaten immediately after baking. Based off of the “Iranian Barbari Flatbread” recipe from the book Gluten Free & Vegan Bread by Jennifer Katzinger.
- 1 tbs chia seeds
- ¼ cup water
- ¾ cup tapioca flour, plus additional for shaping the flatbread
- ½ cup brown rice flour
- ¼ cup garbanzo bean flour
- ¼ cup almond meal (flour)
- 1 tsp sea salt
- 1 tsp instant active dry yeast
- ½ cup water
- 1 tbs canola oil, plus additional for brushing
- 1½ tbs sucanat
- 1 tbs sesame seeds for sprinkling
Method (prep time 35 minutes, bake time 30 minutes)
- Preheat oven to 350°. Prepare a sheet pan and cut two pieces of parchment paper, about 8×12 inches. Pour about a tbs of canola oil into a small dish and locate a pastry brush.
- In a small bowl, combine chia seeds and ½ cup of water. Let soak until the seeds and water become a gooey fluid, about 25 minutes. Stir once to break up the layer of seeds on the top.
- In a large bowl, combine the flours and salt
- Using another large bowl, mix yeast and ½ cup water. Wait for the yeast and the water to mix, then add oil and sucanat. Wait for liquids to mix with the yeast. Add the bowl of dry ingredients and bowl of chia seeds. Using a paddle tool, mix ingredients together until they form a dough.
- On a clean counter, generously sprinkle tapioca flour. Then, pour the dough out onto the surface. Split the dough into two similar sized balls. Put each on a sheet of parchment paper, sprinkle with even more tapioca flour, and then roll each out until they’re about 8 inches long and 4 inches wide, with a thickness of ¼in.
- Using the side of your hand, indent the bread with two lines. Dip your pastry brush into the canola oil and lightly brush each flatbread. Sprinkle with sesame seeds and a pinch of salt, if desired.
- Put sheet pan in oven and cook for 30 minutes at 350°.
These flatbreads come together very quickly and are actually very enjoyable to make. A word to the wise: be very generous with the flour used to shape the flatbreads.