Strawberry Bread

I've been searching for a good strawberry bread recipe--I'm hoping that this one comes through for me, I'll let you know

1 ½ cup gluten free flour
½ tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
1 cup sugar
1 cup strawberries
2 eggs
2/3 cup oil
2/3 cup chopped nuts
Defrost strawberries in the microwave and then mash with a fork.
Combine all ingredients and stir until smooth.
Pour into a greased loaf pan and cook at 350 for 1 hour.

Blueberry Nuffins

originally from http://freerangecookies.com/Recipes.html
That's right, I called them "nuffins" because that's how Jadyn kept referring to these yummy little creations. It was way too cute to correct her. We all LOVED these muffins, in fact Jadyn ate abut 4 mini muffins in a row. This is now my official go-to muffin recipe, in fact, for anyone just switching to a gluten free diet this is a great starting recipe, you could even leave out the extra xantham gum if you don't have any!

Combine the following dry ingredients in a large mixing bowl:
2 and ¼ cups Pamelas Baking mix
3/4 cup brown sugar (you could substitute or decrease as you would like)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
Combine the following wet ingredients then add to large bowl:
2 eggs
1 cup soured milk or buttermilk
½ cup canola oil
1 teaspoon vanilla extract
1/2 tsp almond extract
Zest of one small orange (or any other citrus fruit!?
Fold in:
1 cup blueberries, lightly dusted with gluten free flour or reconstituted dried blueberries--I liked the dried blueberries because Jadyn couldn't smoosh them and get blue goo everywhere.
Preheat oven to 375 degrees. Fill paper greased muffin tins mostly all the way to the top. Sprinkle with Turbinado sugar. Bake for about 25 minutes. Mini muffins take about 10-12 minutes.

Cake Donut Muffins

From Mrs. G F
Combine:
2/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix in blender:
1 egg
1/2 c. milk
1/3 c. melted margarine
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly greased muffin tins half full. Bake at 375º for 15-20 min. Makes about 1 dozen.
Glaze (like Dunkin Donuts) from here
5 1/3 tablespoons (1/3 cup) margarine or butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water

Banana Bread

I must say that one of my favorite comfort foods has got to be quick breads...cranberry bread, zucchini bread, and the best--banana bread. Thankfully my trusty recipe with a few alterations has translated into gluten free beautifully. Next time I plan to replace some butter with applesauce and more flour with whole grain flours.

1 stick butter room temp
3/4 cup sugar(could even do less)
3 eggs
1 1/4cup Pamelas baking mix
1/4 cup quinoa flour
1/2 cup bean flour(I used pinto, but others would work)
1 tsp baking soda
1/2 tsp salt
3 ripe bananas mashed
1 tsp Vanilla
1/2 tsp cinnamon
1/4 tsp cardamom
chopped walnuts or chocolate chips optional

preheat oven to 350 degrees, grease bread pan
Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition.
Mix all dry ingredients and then add butter mixture. Fold in bananas and vanilla. Pour mixture in pan and bake 55 minutes until tester comes out clean. Cool in pan for 10 minute then remove to a rack.

Blueberry Oat Muffins

originally adapted from living without magazine
1 cup gluten free flour blend
1/2 cup oat flour
1/4 cup tapioca starch
1 cup quick oats
1/2 cup sugar
1/4 tsp xantham gum
1 tbl baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp orange zest
COmbine in kitchenaid
In separate bowl combine
1 cup warm milk
2 tsp vanilla
2 tbls oil
1/4 cup applesauce
combine wet and dry ingredients.

take 1/2 cup dried blueberries and reconstitute in 1/2 cup warmed orange juice. Add to muffin mix
Bake for 18-20 minutes at 350 degrees.

Raised donuts

Originally found in Living Without
1 1/4 cups white rice flour
1 cup sugar
7/8 cup potato starch
1/2 cup tapioca starch
1/2 cup plus 2 tbl garbanzo flour
4 tsp xantham gum
1 tsp salt
1 3/4 tsp baking powder
7 1/2 tsp instant dry yeast
Mix well in kitchen aid with paddle attachment
in separate bowl combine
1 1/4 cups warm milk
1 1/2 sticks unsalted butter
2 large eggs slightly beaten
Add wet ingredients to dry and beat at medium speed for 5 minutes.

Let dough rest for 20 minutes in a warm place. place dough in ziploc and cut 1/2 inch hole and pipe dough in doughnut shape on cut out 5X5in of parchment paper
Let doughnuts rise for 20 minutes in a humid environment.
Heat Oil to 350degrees
put paper with doughnut into oil and fry for 4-5 minutes until golden. Flip and remove paper and cook for 2-3 minutes more. While warm add toppings!

Ricotta-Mascarpone Mousse with Balsamic Strawberries

from elise.com
1 cup heavy cream
1 pound whole milk ricotta cheese
8 ounces mascarpone cheese
3/4 cup granulated sugar
Grated zest of one lemon
2 pounds strawberries, hulled and cut into quarters
1/4 cup balsamic vinegar, or to taste

1 In a medium bowl, beat the cream until soft peaks form.
2 In a large bowl combine the ricotta, mascarpone, 1/2 cup of the sugar, and lemon zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.
3 Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for a couple of hours.
4 Put strawberries in another bowl. Half an hour before serving gently mix in the remaining sugar and balsamic vinegar. Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.
5 When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.
Serves 8.

Pumpkin Pancakes

from glutenfreemommy.com
1 1/4 cups GF Flour Mix (I used 1/2 cup sorghum, 1/2 cup rice flour, and 1/4 cup tapioca flour)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice ( for simplicity’s sake I opted to just add this one ingredient, but you can add the spices individually if you wish)
1/2 teaspoon salt
2 Tablespoons of brown sugar
6 Tablespoons of pumpkin puree (I used heaping Tablespoons)
2 Tablespoons melted butter OR GF/CF mommies use oil
1 cup milk or GF/CF mommies use a nut/soy milk or use water
1 egg
Topping : whipped cream and cinnamon sugar or maple syrup
(for VERSION TWO: (missing sugar and using 1 cup Pamela’s in addition to 1/4 cup sorghum- you can also delete baking powder)
Directions: In a med. bowl, whisk together dry ingredients. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or on a griddle with butter or oil. Use about 1/4 of batter for each pancake.
Well, we voted and the pancakes made with the gf flours with sugar were the best. We also preferred the taste of the whipped cream and cinnamon sugar topping. The pancakes made without the sugar did taste more like pancakes and went best with maple syrup, but my vote goes to the gf baking flour mix pancakes with whipped cream. I do not give my little boy syrup (for obvious reasons) and he liked the gf flour mix ones made with sugar best too. He ate several plain.

Muffins

Originally from recipezaar.com
1 1/4 cups rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/3 cup sugar
2 eggs
1/2 teaspoon pure vanilla extract
1/3 cup milk or soymilk
2 bananas, peeled
1 1/2 cups strawberries, stemmed and coarsely chopped or choc chips, or blueberries...be creative!
Directions
1Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
2In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
3In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
4Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
5Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
6Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.

English Muffins

Originally found at glutenfreesoxfan.wordpress.com
Ingredients:
3/4 cups sorghum flour
1/4 cup corn starch
1/4 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
1/2 teaspoon salt
1 Tablespoon sugar
1 scant Tablespoon quick rise yeast (1 packet)
1 teaspoon canola oil
3/4 cup + 1 Tablespoon warm water
Directions:
1. Spray pan with nonstick spray and dust with white corn meal or rice flour.2. Mix all dry ingredients in bowl of mixer.3. Add water and oil; mix until just blended. Scrape down the sides. Beat on high for 2 minutes.4. Spoon dough into pans. Cover and let rise in warm place for about 20 minutes or until doubled in size.5. Bake in 375 degree (preheated) oven for 15 minutes. They should barely be browned at all.6. Let cool. Split with fork.
Toast and top with your favorite jam or honey. Enjoy!
Variation: I made these again, but using 1/2 cup white rice flour and 1/4 cup sorghum flour instead of 3/4 cup sorghum. They came out closer to a traditional white English muffin.

Cranberry Nut Bread

Originally found at glutenfreemommmy.com

2 cups gluten free flour (I used even amounts of sorghum, tapioca, and brown rice. I did not like teff flour in this bread for some reason- maybe it is just me!)
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 Tablespoon orange zest (when I mix it in the flour I make sure it looks evenly distributed and add more if I need it)
3/4 cup orange juice, freshly squeezed (store-bought will not achieve the right flavor)
1/4 cup butter or butter substitute, melted
2 eggs (I found that the bread held together better with two eggs)
1 cup whole cranberries (I tried the bread with both the cranberries whole and sliced in half and liked the cranberries added to the bread whole best)
3/4 cup- 1 cup walnuts chopped- (I added 3/4 to the batter and another 1/4 cup to the top of the bread before I put it in the oven)
a little raw sugar for the top
DIRECTIONS:
Preheat the oven to 350 degrees. In a med. bowl, sift all the dry ingredients together. Mix all the liquid ingredients together in a separate bowl. Add the liquid ingredients to the dry ingredients and mix until just moistened. Add the whole cranberries and 3/4 cup of chopped walnuts. Spoon the batter into a greased loaf pan (top with raw sugar and more walnuts if desired) and bake for about 45 minutes. Once the bread is done, let it cool for 10 minutes in the pan before releasing to your cooling rack.
Note: I tried this bread both warm and the next day at breakfast. The flavors of this bread are truly better the next day. I would make it late the night before you want to eat it. Just make sure it is tightly wrapped! Freeze the rest for unexpected company or for a treat to take to Christmas parties.

Banana Bread

Originally found at glutenfreemommy.com
1/4 cup gluten free quick-cooking oatmeal
1/4 cup almond meal
1/2 cup millet flour
3/4 cup tapioca flour
1 cup rice flour
1/4 cup sweet rice flour
2 Tablespoons flax seed meal
3/4 cup brown sugar
3/4 cup white sugar
2 Tablespoons lemon juice
1-2 teaspoons lemon zest (or more if you want more lemon flavor)
2 teaspoons vanilla
2 eggs
1/2 cup low fat lemon yogurt (soy yogurt works fine, but make sure it is gf)
1 1/2 teaspoons xanthan gum (you can add more if you wish, but this was enough for me)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 stick of melted butter, cooled slightly
3 medium bananas, mashed
DIRECTIONS:
There is no need for a mixer for this recipe. You will need a very large greased loaf pan- 10×5. In a med. bowl, sift all the dry ingredients together. In a separate bowl, mix together the mashed bananas, vanilla, whisked eggs, yogurt, lemon juice, lemon zest, and butter. Add the liquid ingredients to the dry ingredients and mix until moistened. Pour into prepared pan and bake at 350 degrees for 1 hour and 10 minutes or until cake tester comes out clean. I use a bamboo skewer to ensure that the entire loaf is cooked through. There is nothing worse than cutting into banana bread and realizing that it did not cook long enough.
Makes one 10×5 loaf of banana bread

Zucchini Bread

Originally found at digestivediva.blogspot.com
3 eggs
2 cups sugar
1 cup oil
3 T vanilla (yes it calls for 3 T, but you can use far less)
2 cups peeled, grated and well drained zucchini
3 cups Kinnikinnick GF Pastry and Pie Crust Mix
1 t baking powder
1 t baking soda
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 9x5" loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, and soda and add to batter. Stir in pineapple and nuts and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing. (Note: If using another GF flour mix, add 1 t of salt with flour.)If you are like me and my father you will love topping this bread with butter or, better yet, cream cheese.

Blueberry Polenta Pancakes

Originally found at glutenfreegirl.blogspot.com
1/2 cup of GF flour
1/2 cup of GF cornmeal
2 tablespoons sugar (I use superfine baker's sugar)
1/2 teaspoon salt
1 teaspoon baking soda (I think I'm going to try baking powder next time)
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 cup of blueberries
--mix together all dry ingredients (hint: I used to never do this, thinking, "Oh, why is that important?" But this year, I learned to follow the rules, and it does make a difference. Trust me.)--Beat the eggs (I recommend you buy a Kitchen Aid, for all reasons.), then add in the melted butter and buttemilk.--Add the dry ingredients to the wet ingredients. Mix until just blended. Fold in the blueberries.
--Melt some butter in a skillet on medium high. Dollop in about 1/2 cup of batter. Wait for the bubbles to appear and begin popping, then flip over the pancake. (Don't worry if it's a mess--life's imperfect.) Cook until browned.
Eat with pure maple syrup and a couple of gorgeous sausages.
Smile.