Shauna's Gluten Free Artisan Boule (Gluten Free French Bread)

I really love a good bread. Right before I started a gluten free diet in 2007, I learned how to make real bread. I had made bread several times in my life before... but this time it was the real deal.

I let it rise. I kneaded the dickens out of it. Let it rise again. Baked it and then we ate. We ate amazing bread. I remember my husband sighing in disbelief. That bread was so good. But I had no idea it was tearing me up inside. I had no idea it was causing the miserable headaches I had experienced since I was a teenager. I had no idea it was causing mood swings, tummy aches, and so many other unhealthy symptoms. I had absolutely no idea that something that tasted so good could cause so much harm.

I remember feeling a sense of loss after starting the gluten free diet. I thought I would never be able to make Hardees biscuits again. I'd never be able to knead bread and feel the cool dough squish through my fingers. When you make bread, you have to be truly present. You know where you. It's a sensory experience. There was such a joy in art & the physical labor that was required to create good bread. I was afraid that it would be an experience I'd never truly have again.

But then I learned.

I experimented.

I got my hands dirty.

I tried 20 different kinds of gluten free flour.

I learned how to make bread again.

Is it the same? Well not exactly. But the experience comes with the same joy. The same wonder of creating something from scratch and knowing it will be eaten, it will taste wonderful, and that you provided the labor to make this lovely loaf of bread.

Gluten free, safe-for-my-tummy, delicious bread.

I don't really have a favorite gluten free bread recipe. I keep trying different ideas. Different methods. Creating new types of recipes. And I really enjoy them all.

But if you miss the old experience of waiting for bread, for really good bread... try this recipe.

Shauna Ahern (our Gluten Free Girl) helped to create the method and technique of this recipe. A crusty boule. A gluten free bread that truly has the texture of a wheat "french" bread.

I love having to wait for this bread. I love letting it rise on the counter. Letting the yeast do it's thing. I love the sense that this bread takes time, as all truly good things do.

Take your time.

Breathe.

Feel the dough in your fingers and start creating real bread.




Shauna's Rosemary & Calamata Gluten Free Bread
Adapted from Healthy Bread in Five Minutes a Day, by Jeff Hertzberg and Zoë Francois

Ingredients:

1 cup brown rice flour
3/4 cup sorghum flour
1 1/2 cups tapioca flour
1 tablespoon granulated active dry yeast
1 1/2 teaspoons kosher salt
1 tablespoon xanthan gum
1 1/3 cups lukewarm water (heated to 110°F)
2 large eggs, at room temperature
2 tablespoons + 2 teaspoons canola oil
1 tablespoon honey
2 handfuls kalamata olives, sliced
2 sprigs fresh rosemary, taken off the stem and finely chopped
olive oil
coarse sea salt

For directions on how to make this bread, please visit and enjoy Shauna's wonderful website.

Happy Earth Day: How to use less energy in your gluten free kitchen

Image courtesy of Sacromento Scoop

Want to celebrate Earth Day in your gluten free cooking? Here are a few ways you can use less energy:

1. Boiling eggs.
Bring your water to a boil, add your eggs and allow the water to come back to a boil. Then turn off your burner. Let the eggs sit for about 10 minutes and you will have perfectly boiled eggs without using your burner for the whole cooking period. You can use the same technique for some gluten free rice pastas, rice & potatoes.

2. Letting bread rise the old fashioned way.
To quick rise a yeast bread, we turn on the oven and turn it off and then allow bread to rise in the hot oven for about 30-40 minutes. This is a great method when you're short on time... but if you want to do it the old fashioned way, just let it rise on the counter. If it's not super warm in your house this can take several hours, but I think it makes a better tasting bread because the yeast develops more slowly and you don't use the energy from your oven to let it rise.

3. Use homemade cleaners for countertops and glass stovetops.
My husband makes a cleaner from about 1/4 cup vinegar, 1 tbsp. earth-friendly dish detergent, and fills up the rest of the spray bottle with water. We use this to clean counters, bathtubs, sinks, windows, etc... it works great. If I have something that needs to be scrubbed we add baking soda. Works like a charm. Green & cheap.

4. Plan ahead and use your crockpot instead of your oven.
Your crockpot uses less energy and doesn't heat up the area surrounding it (like heating up your whole kitchen) to cook something. Cooking with your crockpot can also save you time and money! :-) Both good reasons to give it a try!

5. Shop locally & eat seasonally.
Know of a local farm or CSA that you can buy fresh vegetables, eggs, chicken, or meat from? Check out Local Harvest to find a farm that has community supported agriculture shares, fresh eggs, meats, handmade soaps, jams & jellies, etc... You will be eating foods that are fresh, local, usually organic, and you will save energy by not purchasing products that come from a long distance and use lots of fuel to get to your grocery store.

6. Check out all these ways to save energy in your kitchen this week:
http://earth911.com/news/2007/04/02/dishwasher-tips/

What ways do you try to save energy when you're cooking?

Gluten Free Peanut Butter Honey Cookie Recipe (Casein Free, Soy Free, Egg Free)

Is there anything better than a good peanut butter cookie? My husband doesn't think so. He actually asked for these over chocolate chip cookies the other day. I checked his forehead to make sure he didn't have a temperature. No worries, he's okay...

These cookies are another venture into egg free baking. As I've found so far, cookies are extremely forgiving... and honestly it's so easy to make them without eggs. Plus when you use a ground flax seed "egg replacer" you get some amazing benefits from the wonderful fiber and the healthy omega 3 fatty acids that are in the natural oils of flax seeds. For more information on the benefits of adding ground flax seeds into your diet, please visit this site.



Peanut butter cookies were one of the first cookies I learned how to make as a child. I remember bringing them to many a church potluck. This version is actually modified from the recipe that I used as a girl.

Spring is here and I'm planning on featuring a delicious array of easy recipes using fresh summer fruits and vegetables. What are your favorite things to make during the spring and summer? Do you have any recipe requests? Please share your thoughts in the comments on these cookies and on recipes you'd like to see this spring and summer.


Gluten Free Peanut Butter Honey Cookies
Created by Carrie @ Gingerlemongirl.com
(Gluten Free, Soy Free, Casein Free, Egg Free)
Printer-friendly recipe

Wet Ingredients
1/3 cup coconut oil
1/2 cup all-natural peanut butter
1/2 cup sugar
1/4 cup honey
1 tablespoon ground flax seeds mixed with 4 tablespoons hot water, set aside to let gel

Dry Ingredients
1/3 cup sorghum flour
1/3 cup brown rice flour
1/3 cup arrowroot starch
1/4 cup potato starch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum

Directions
Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper and set aside. In a large bowl mix coconut oil, peanut butter, sugar & honey together until very smooth. Add in the gelled ground flax seed mixture. Set aside. In a medium bowl whisk together all dry ingredients. Fold the dry ingredients into the wet ingredients and stir well. Scoop about a tablespoon of dough into your hands and roll the dough into a ball. Place balls onto the cookie sheet. With a fork flatten the peanut butter cookies. Place in preheated oven and bake for 7-9 minutes until cookies are golden brown on the edges. Remove from oven and allow to cool on the cookie sheet for about 5-10 minutes before moving to a wire cooling rack. Eat & Enjoy!
Store cookies in an airtight container, if there are any left to store! :-)

Soft, Chewy, Gluten Free Chocolate Chip Cookies

I’ve been experimenting with creating a lot of egg free recipes lately. I like being able to have the flexibility to bake egg free. Gluten free can be a challenge, but I think egg free is an even greater challenge and it’s fun to see what can happen in my kitchen without using eggs.

Today’s chocolate chip cookies are a little edgy. They are soft, chewy, and prone to be overeaten.

I’ve been using honey a lot in my baking lately and one truly nice thing about honey is that makes cookies soft and delicious.

Honey is a humectant. It help to keep baked goods moist naturally. I like that.

I adapted this recipe from a basic chocolate chip cookie recipe in the old Betty Crocker standby. The thing I love about converting “regular” recipes is that you have to be creative. Try what works. Use what’s in your pantry. See what happens.

I think you’ll like how these cookies turned out. They are not super crunchy on the outside like my favorite chocolate chip cookies, but these are perfect for those of you who want a chewy, soft throughout cookie!

The combination of using a “flax egg” (1 tbsp. ground flax seeds mixed with 3 tbsp. HOT water & set aside to gel) + the addition of honey in these cookies creates the chewy texture and soft mouth feel.

Feel free to substitute raw honey, agave nectar, or even molasses in place of the honey used in this recipe. I think molasses would add a raw kiss of spunk to your cookies!

Enjoy!




Gluten Free Soft & Chewy Chocolate Chip Cookies
Gluten Free, Casein Free, Egg Free, Soy Free, Corn Free
Created by Carrie Forbes @ www.gingerlemongirl.com
Printer-Friendly Recipe

Preheat oven to 375 degrees.

In the bowl of your stand mixer or in a large mixing bowl add:

• 1/3 cup coconut oil
• ½ cup + 2 tablespoons granulated sugar
• 2 tablespoons honey
• 1 teaspoons vanilla
  

Thoroughly mix the above ingredients until they are “creamed” together using the paddle of your stand mixer or by hand, using a fork.

In a small bowl mix together your "flax egg" (or use 1 large egg):

• 1 tablespoon ground flax seeds
• 3 tablespoons HOT water (I generally use boiling water, I think it helps the flax to “gel” better)
  

Let this mixture set aside for 5 minutes to “gel.” Once “gelled” mix into your wet ingredients.

In a medium sized bowl whisk together the following dry ingredients:

• 1/3 cup sorghum flour
• 1/3 cup brown rice flour
• 1/3 cup arrowroot starch
• ¼ cup potato starch
• ½ teaspoon baking soda
• ½ teaspoon xanthan gum
• ¼ teaspoon salt

Slowly add the whisked dry ingredients into your wet ingredients.

Lastly fold in:

• 1 cup allergen free chocolate chips
• *Optional: 1/4 cup gluten free rolled oats
  

Drop cookie batter by teaspoons onto a cookie sheet that has been lined with parchment paper or a silpat mat. Bake for 8-10 minutes until cookies have spread into a 2-3” diameter and are golden brown on the edges. Remove cookies from oven and allow to cool on pan for 2-3 minutes. Move cookies to wire cooling rack until completely cool. Store in an airtight container. Makes 24 (2-3”) cookies.

Gluten Free Honey Oat Bread Recipe

homemade honey oat gluten free bread with spread with homemade ghee

I generally make gluten free bread once a week. I have 2-3 basic yeast bread recipes that I use and nearly every week I end up creating a variation of one of those recipes.
This week my creation is a simple yeast bread made with the addition of honey, oats, and as always my favorite ground flax seeds for extra fiber.

My sweetener of choice lately has been honey. It’s easy to find, it’s easy to get locally and it’s available in nearly every grocery store around. I also just love the taste.

Oats are an incredibly healthy source of whole grains and fiber. With the availability of gluten free oats through Bob’s Red Mill, I add them into nearly everything I bake!

Today’s bread is simple to make. It’s a variation of Bette Hagman recipe used here. Generally when you make gluten free bread, you have a relatively long list of ingredients. Please don’t let ingredients get in the way of making homemade bread. If you can make a boxed cake mix, you can make gluten free bread. I promise it really is not as hard as you might imagine!



Gluten Free Honey Oat Bread
(Free of gluten, soy, & casein)
Created by Carrie Forbes @ www.gingerlemongirl.com
Printer-friendly recipe


In a large bowl whisk the following dry ingredients together & set aside:
½ cup white or brown rice flour
½ cup arrowroot starch
½ cup potato starch
½ cup sorghum flour
3 tablespoons ground flax seeds
3 tablespoons gluten free certified rolled oats
1 ½ teaspoons xanthan gum
½ teaspoon salt


In a smaller glass or plastic bowl mix together:
3 tablespoons honey
1 cup + 2 tablespoons warm water (heated to 100 degrees)
2 teaspoons yeast

Allow this mixture to set aside on the counter for about 5 -10 minutes. The mixture should become bubbly and “yeasty” smelling. This is called “proofing” your yeast to make sure that it is active.

Next, in another large glass or plastic bowl, mix the following wet ingredients together:
2 tablespoons canola oil -or- grapeseed oil
2 large eggs

Mixing the Dough:
Add the proofed yeast mixture to your wet ingredients. Either using a stand mixer or a large bowl and a wooden spoon: slowly stir the wet ingredients into the dry ingredients. If mixing by hand stir continuously until the dough is like a VERY thick cake batter. You need to mix it for several minutes to allow the xanthan gum to work into the dough. If using a stand mixer, mix on medium-high speed for 2-3 minutes.

Letting the dough rise:
Spritz an 8 ½ x 4 ½ loaf pan with non-stick spray or olive oil. Using a spatula pour the bread dough into the loaf pan, and shape with the spatula. You may need to wet the spatula with water so it will not stick to the dough to shape the loaf. Cover the pan with a tea towel -or- cover loosely with plastic wrap that has been spritzed with non-stick spray or olive oil (so it will not stick to the dough if it touches it).
Allow the bread dough to rise in a warm space for 2-3 hours  (1 - 2 hours) until it doubled in size. If you are using an 8 ½ x 4 ½ loaf pan, the dough should rise about 1-2” above the lip of the pan. In the pictures above, I used a much larger pan, so it did not rise as high as a normal loaf would.

** Alternately, if you do not want to wait several hours for your dough to rise, you can preheat your oven to 200 degrees. CUT IT OFF, and then place your loaf loosely with plastic wrap that has been spritzed with non-stick spray or olive oil, in the oven and allow it to rise for ½ hour to 45 minutes until doubled.

Baking the bread:
Once your dough has doubled, preheat the oven to 425 degrees. Remove the covering from the loaf and bake for 25-35 minutes. If the bread begins to brown more than desired, place a sheet of aluminum foil over the loaf and continue baking.
The bread will be done when the internal temperature is between 190-200 degrees. Test the bread with a food thermometer.
Allow to cool completely before slicing.
Bread will keep on the counter in a ziplock bag for 2-3 days, after 3 days, slice and freeze the remaining loaf.


Carrie’s Notes:
Feel free to create a round loaf, a free form loaf, etc… in the baking pan of choice. The recommended size for the best loaf is an 8 ½ x 4 ½ loaf pan which creates a 1 lb. loaf of bread.
This is a small loaf.
I prefer allowing the bread to rise for several hours on the counter as opposed to using the oven. This creates a flavor and texture that is more like “bread” to me.