Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

Tuesday, November 3, 2020

Gluten Free Quick Bread

 I love to make banana bread, zucchini bread, and pumpkin bread. I follow a simple recipe to make these quick breads. 


 


Ingredients for 1 loaf:

  • 2 flax eggs
  • 2 cups gluten free flour (1:1 replacement Like Josie's The Muffin & More)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups banana, pumpkin, or zucchini
  • 1/2 cup coconut oil
  • 1/2 cup honey or agave


 

NOTE: 

  • add 1/2 tsp cinnamon and 1 tsp nutmeg of making zucchini bread 
  • add 1 tsp pumpkin pie spice if making pumpkin bread
  • add 1 tsp vanilla if making banana bread

 

 

 

 

 

OPTIONS: Nuts, dried fruit, nut butter

Pictured: Pumpkin bread with walnuts and Artisana Hazelnut Cacao Spread

 

Instructions:

  • Combine wet ingredients in a stand up mixer
  • Slowly add in the dry ingredients
  • Grease a loaf pan or use muffin liners and make into muffins

Bake at 350 for 45-60 minutes, until a knife inserted in the center comes out clean

Sunday, June 24, 2018

Strawberry Nut Bread

My blank canvas today was Pamela's Baking and Pancake Mix. To the mix I added Handfuls Cabo Crunch and fresh fruit. I made the recipe vegan by subbing "flax eggs" for the eggs and coconut butter for the traditional butter. Eating healthy does not take a lot of time and can be simplified by combining some "packaged" foods with some fresh ingredients. This bread can be eaten within 45 minutes of starting the recipe!

Ingredients for the Gluten Free and Vegan Bread:
2 cups Pamela's Baking and Pancake Mix
2 FLAX EGGS
1 TBSP coconut flavoring
1 cup diced strawberries
2 packages Cabo Crunch (or 2 cups dried fruits/nuts mixture)
1/4 cup coconut butter
1/2 cup unsweetened coconut

Instructions:
  • Prepare the flax eggs 
  • After the flax eggs are done, add the coconut butter, strawberries, and coconut flavoring and mix well
  • Add the Pamela's Baking and Pancake Mix and mix well
  • Add the Cabo Crunch and mix for a few seconds to weave into the mixture

Bake at 350 for about 20 minutes then insert a knife in center to check to see if it is done. If the knife does not come out clean, check again every 5 -10 minutes until done. This bread tastes best warm, but is enjoyed at room temperature too. If you do not finish the loaf within the day it is made, cover and put it in the refrigerator.

NOTE: Cabo Crunch contains butter so the mix-in is not vegan

Sunday, March 26, 2017

Gluten Free Vegan Banana Bread Featuring RYZE

I was introduced to RYZE Gluten Free Flours at the Gluten Free and Allergen Free Expo in Del Mar, California. The flour is designed to be a Cup-for Cup replacement for Wheat Flours in recipes so I decided to try it in a favorite Banana Bread Recipe. This recipe uses the "Yellow Bag".

RYZE flour created a moist bread that was not sweet and did not crumble. It is a great substitute for wheat flour...no one would notice it was gluten free. The stigma of gluten free baked goods having a sweeter flavor and crumbly texture is being replaced with wonderful products like RYZE. Thank you for adding a quality product to the gluten free marketplace.



Ingredients:
  • 2 Cups "Yellow Bag" RYZE Flour
  • 1 1/2 TSP Baking Powder
  • 1/2 TSP Salt
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Melted Unsalted Butter
  • 2 "Flax Eggs" (or 2 organic free range eggs)
  • 1 TSP Vanilla or Almond Extract
  • 3/4 Cup Chopped Walnuts or Pecans

*** FLAX EGGS INSTRUCTIONS: COMBINE 1 TBSP GROUND FLAX SEEDS + 3 TBSP WATER FOR EACH EGG. LET REST FOR 5 MINUTES. MIX HALF WAY THROUGH. THEN ADD TO RECIPE



Baking Instructions:
  • Start by Preheating your oven to 350, melt the butter, and create the flax eggs in the mixing bowl
  • While the eggs are being prepared, gather the rest of the ingredients
  • First add the bananas and mix with the flax eggs then add the rest of the wet ingredients
  • Once the wet ingredients are incorporated, add the dry
  • Once combined, add to an (Olive or Coconut) oil sprayed bread pan and bake for 30 minutes. 
  • Test at 30 minutes by inserting a knife into the pan. Cook additional time if the knife does not come out clean. 

Optional Additions:
1/2 Cup Raisins or Diced Dates



Monday, July 25, 2016

Gluten Free Bread by La Brea Bakery

I encountered La Brea Bakery's Gluten Free Bread at the Gluten Free and Allergen Friendly Expo in Del Mar, California earlier this year.



The bread was excellent in taste and texture. I froze the loaves and used slices as desired. The bread kept fresh and defrosted well. The bread made great sandwiches and French Toast. When I made sandwiches with the bread I just toasted the slices I needed. When I made French Toast I either left the slices I wanted to use out overnight to defrost and dry out as I used to appreciate day old bread for French Toast when I was not Gluten Free (I did cover them so ants did not enjoy them before I could).



There are more and more options for Gluten Free bread. Look for this one in a store near you!