Millet Bread

This bread is soft and has a good, mild flavour and texture (similar to whole wheat bread). I often substitute millet (or a combo of rice and millet) flour in recipes that call for sorghum flour. I’m sure you could substitute sorghum for the millet in this recipe if that is what you have. It is best toasted and should be kept frozen in an airtight container. I find it safest to make gluten free bread (and baking in general) in a smaller size. That way it is easier to tell if it's cooked through, plus it's less likely to fall. The slices of this loaf are about 2/3 the size of a regular slice of bread.

(makes 2small loaves)
Ingredients

1 1/3 cup millet flour (I use bajra flour which has a bit of rice flour mixed in with the millet)
1 1/3 cup cornstarch
1 1/3 cup tapioca flour
1 Tbsp guar gum (or xanthan gum)
1 tsp salt2 tsp (one 7g packet) unflavoured gelatin
2 tsp egg replacer
2 ¼ tsp yeast (or 2 tsp if using instant) + 1/4 cup very warm water

2 eggs
1 tsp vinegar
1/3 cup canola oil
1 1/2 cups milk
1/4 cup ground flax seed (optional)

Directions

Soak the yeast in warm water and let sit for 10 minutes (or less if using instant yeast)
Sift dry ingredients together in a large bowl.
Make a well in the dry ingredients and beat in eggs, milk, vinegar, oil, and prepared yeast.
Mix well, spoon into 2 oiled bread pans and smooth the top. If you are not using non-stick, line the bottom of the bread pan with oiled foil so that it comes out more easily  (as you can see, I forgot to do this with the glass pan. scroll down for example of failure). Cover with a tea towel and let rise in warm, draft free area for 1 hour.

Bake at 375 for at least 1 hour. Cover loaves with foil if the bread gets too dark on top (around 20 minutes left). Do not undercook. If you aren't sure if the bread is done or not, play it safe and cook it a bit longer than you think.

Take loaves out of pans and let sit on a rack to cool.
Slice and freeze in airtight container.

This is what happens if you forget to line the pan with foil. I ended up using the larger pieces to make a form of french toast and the rest I will use for bread crumbs. So not all is lost, but if you can help it, don't forget the foil!

Millet Bread Fail!

Angel Food Cake

gluten free angel food cake with skor bits and whipped cream

Angel food cake is one of those things I really miss as a celiac. There's just nothing like it. So I was pumped when my mom offered to try and make a gluten free version for my birthday. It turned out amazing! Perfectly paired with whipped cream and fruit (or skor bits).

It's easier to make with a mixer, but you can do it by hand as well. The recipe doesn't use too many special ingredients, which is a plus, and you can use egg whites from a carton if you don't want to be left with 8 eggs yolks. Just be careful to follow the directions exactly.

Ingredients

8 egg whites (at room temp)
1 tsp cream of tartar
1/4 tsp salt
1 1/4 cup sugar
1 tsp vanilla
3/4 cup potato starch
1/4 cup rice flour

Directions

Sift together flour, starch, and 1/4 cup of sugar very well.
Beat egg whites until frothy.
 Then slowly add cream of tartar and salt and continue beating until soft peaks form (soft peaks look like rounded hills).
Add the rest of the sugar (1 cup) one tablespoon of a time while continuing to beat until stiff peaks form (egg whites stick up and don't droop).

stiff peaks

Gently fold in vanilla and flour/starch/sugar mixture 1/4 cup at a time.

Pour into ungreased 10 inch tube pan.  Watch to not leave air spaces. Bake at 375 degrees for 40 minutes

After baking wait 15 minutes to cool and then invert the pan.  When it has completely cooled, cut around the edges to loosen from pan.  For best results, use a tube pan with a removable bottom.

 

You can freeze leftover pieces of cake (with or without whipped cream) for several weeks. Simply let thaw at room temperature for 10 minutes and enjoy.

Granola

This recipe is courtesy of Nanna (my husband's grandmother). She leaves it out as a snack when we're too impatient to wait for dinner. I prefer mine with milk for breakfast. Other's like it on yogurt for an afternoon snack. Whichever way you like it, I'm sure you will find that a batch doesn't go quite far enough... if you are planning to share, I suggest you make a double batch ;)

store in airtight container

You can pretty much add any seeds, nuts, or dried fruit that you want. Feel free to add your own variations to my original recipe. Just make sure you don't add the fruit until after the granola has baked... raisins and craisins tend to become hard as a rock.

(makes about 4 cups)
Ingredients
3 cups GF Rolled Oats (Can use quick cooking or old fashioned)
1/3 cup raw pumpkin seeds
1/3 cup sliced almonds
1/2-3/4 cup coconut flakes (sweetened or unsweetened)
2 T ground flax seed
1/2 cup raisins
1/2 tsp salt
 2 Tbsp olive oil
1/3 cup br sugar
1/4 cup table syrup (or any syrup)
2 T honey (optional)
1 tsp cinnamon
1/4-1/2 tsp nutmeg

(optional - sesame seeds, sunflower seeds, pecans, craisins, etc)


Directions

Stir together all ingredients except for dried fruit.
Spread out on 2 cookie sheets (ungreased) and bake at 350, stirring well every 6 minutes for about 18 minutes or until mixture has browned but not burnt.
Be sure to stir after taking it out of the oven for the last time. Granola will become crunchy as it cools.
Combine raisins and any other dried fruit with the granola mixture.
Once cooled completely, store it in an airtight container at room temperature.

before baking

after baking

Raspberry Streusel Muffins

gluten free raspberry streusel muffins

So I was trying to think of what I could do with a bucket of ripe juicy raspberries I had just picked from a friend's backyard and ... I came up with these. I had never made raspberry muffins before, and I didn't have a GF recipe, so it was a bit of a gamble and I wasn't expecting too much. I found a few wheat flour raspberry muffin recipes online (to get some ideas of how they're usually made) and decided to give it a try. I couldn't believe it! They turned out AMAZING! They may just be my new favorite muffins.

I made my husband some wheat flour raspberry scones with the rest of the berries and he was still trying to steal my muffins. They were totally better than his ;)

They are also great with blueberries and a dash of vanilla... with or without streusel.

GF Blueberry Yogurt Muffins

So if you're wondering what to do with fresh raspberries, or have some hanging around in the freezer (or just love raspberries and are willing to buy some for this specific recipe), definitely give this one a try!

(makes about 14 muffins)
Ingredients

1/3 cup margarine
3/4 cup sugar
2 eggs
1/2 cup sour cream or plain yogurt (or use vanilla yogurt and only add 1/2 cup sugar)
1/4 cup + 2T milk
2 tsp baking powder
2 cups gluten free flour (light flour blend) (or your favourite flour blend)
1/4 tsp salt
1/2 tsp cinnamon
1 - 1 1/2 cup raspberries (fresh or frozen)

Streusel

2 1/2 Tbsp rice flour (or any gf flour)
2 1/2 Tbsp sugar
1/2 tsp lemon juice
1 Tbps margarine
1/4 tsp cinnamon

Directions

Cream together sugar and butter.
Blend in eggs, sour cream and milk.
Add dry ingredients and mix together just until combined.
Fold in raspberries. It's fine if the raspberries get broken up and the batter turns pink.

pink batter

Spoon in to paper lined (or greased) muffin tins.
Combine Streusel ingredients and crumble on top of each muffin. (You can omit streusel if desired)

Bake muffins at 375  F for 24-28 minutes.
Let cool for 5 minutes in the tins then transfer to a cooling rack.
Freeze within a few hours to keep fresh.

spoon into muffin tins and top with streusel

cool on a rack

Monster Cookies (Flourless)

gluten free monster cookies

These cookies are chewy and gooey fresh from the oven and go beautifully with ice cold milk. They crisp up a bit when they cool but still have an amazing taste. They keep well in the freezer so you can make a nice big batch. I have made these cookies many times and they are pretty hard to screw up... unless you add about 4 times the baking soda... then they become one huge burnt cookie... I may have done this once... blame it on my sous-chef husband ;)

I should probably just call these oatmeal peanut butter chocolate chip cookies because I rarely make them with the classic M&Ms. I prefer the taste of chocolate chips and they are cheaper anyway.

(makes about 40 cookies)
Ingredients

1/4 cup room temperature (or slightly softened) Margarine*
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup Smooth Peanut Butter
2  Eggs
dash of Vanilla extract (optional)
1 tsp Baking Soda
2 1/4 cup GF Quick Cooking Oats
1 cup Chocolate Chips or M&Ms

Directions

Cream together sugar and margarine.
Add peanut butter, eggs and vanilla. Mix well.
Add oats and baking soda together. Stir.
Add chocolate chips and stir.
Drop heaping tablespoons of cookie dough onto a greased cookie sheet.
Cookies will expand during baking, so leave lots of space between cookies if you don't want to have to cut them apart later. Bake 8-10 minutes at 350 F.

Cookie Dough

Cooling

* If the margarine is too soft, the cookies will spread out a lot (like pictured). Slightly soft or room temp margarine will help keep the cookies smaller and taller. 

White Buns

gluten free white buns

These buns have a good texture and a nice mild taste. I mostly use them for sandwiches and pizza buns, but they are very versatile. The dough is quite sticky so it's important to keep your fingers, and the spoon you're working with, wet. I usually borrow my mom's Kitchen Aid mixer for this recipe because it makes the job so much easier. They need to rise, so make sure you set aside some time for this one.
These buns are delicious and well worth the effort!

Makes around 24 buns (or 2 small loaves)
Ingredients

1/2 cup warm water
2 tsp sugar
4 tsp dry yeast granules
2 cups white rice flour
2 cups tapioca flour
1/4 cup sugar
4 tsp guar gum (replaces the gluten)
1 1/2 tsp salt

1 cup milk
4 tablespoons oil
1 teaspoon vinegar
3 eggs
1/4 cup ground flax (optional)

Directions

Combine warm water, 2T sugar, and yeast in a small bowl and let sit for 5-15 minutes (depending on type of yeast).
Combine rice flour, tapioca flour, 1/4 cup sugar, guar gum, and salt together in largest mixing bowl. Combine milk, oil, vinegar, and eggs in a smaller bowl.
Add wet mixture, flax, and yeast mixture to the dry ingredients and mix on high for 4 minutes.
Spoon blobs of dough onto greased cookie sheets.
Be sure to dip the spoon in water (and your fingers too) before scooping to keep the mixture from sticking.
Smooth the dough with the back of a wet spoon to form into desired shape.
Let buns rise for at least 15 minutes and then bake at 350 degrees for 20-25 minutes (until brown all over the top).

spoon on to cookie sheets

let rise

bake and let cool

You can also use this recipe to make bread. Spoon dough into 2 greased foil lined loaf pans and allow to rise. Bake at 350 for roughly an hour, covering with foil after 30 minutes so the top doesn't get too dark.

This recipe also makes great breadsticks. For recipe and directions see the breadsticks recipe post.

these make great pizza buns!

Crepes

gluten free crepes

This recipe is great for dessert, breakfast, or dinner crepes. Just add your favourite fillings! I like strawberries and whipped cream the best.

They are super easy to make. The only gluten free ingredients you need are tapioca starch and rice flour. You can store any leftover batter in the fridge for fresh crepes the next day!

(makes about 14-16 crepes)
Ingredients

1 cup rice flour
1 cup tapioca starch
1/4 tsp salt
3 eggs
1 1/4 cups milk (may need a bit more)
3 Tbsp melted butter
2 Tbsp icing sugar (optional if you want crepes to be sweetened)
Directions

Combine flour and salt in a bowl.
Make a well in the flour and whisk in eggs and milk until batter is smooth. It should have the consistency of light cream.
Stir in melted butter.
Cover and place in fridge for at least half an hour.

thin batter

Stir batter again and heat up a non-stick pan (or crepe pan) on medium-high heat. Pour about 1/4 cup of batter into the hot pan and swirl immediately to form a very thin coating on the base of the pan. Flip the crepe when the edges begin to curl up a little (1-2 minutes). Cook on the other side for another minute or 2. Serve with your favorite fillings.

the edges start to curl up

Filling Ideas

Strawberries, Icing Sugar, and Whipped Cream
Sliced Bananas and Nutella (right side of picture at the top of the page)
Jam or Pie Flling with Ice cream
Peaches and Coconut Cream Sauce
Raisins, Brown Sugar, and Sour Cream (my Dad's favorite... I think it's a dutch thing)
Ham and Cheese with a Poached Egg

ham and cheese with poached egg

strawberries and cream with powdered sugar