Making Gluten-Free Bread in a Bread Maker- a few tips & a recipe!

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My lovely girlfriends gifted me a fancy Cuisinart bread maker for my birthday and I have been waiting until I mastered a recipe to share one here. I tried several recipes and while they were all decent one was better than the others and that was a recipe my friend Emilie sent me from her mom, who has been making this recipe she found in a cookbook for several years. It was in French so I have translated it here. This bread is amazing and super soft. It’s also nice to know exactly went into it and there is nothing like the smell of my apartment when it’s baking. So while there are some ingredients you will most probably have to go out and buy, once your pantry is stocked it is relatively easy. Once the ingredients are in the machine you don’t have to do a thing, only wait until that delicious loaf is done!

Thanks to my gluten-free best friends for ever (GFBFF’s) for the bread maker and the great recipe! There is something special about getting to make delicious bread for those you love.

To start here are a few tips on using a bread maker:

  1. Since there are quite a few ingredients and I can lose my focus when baking with all the measurements, I find it much easier to measure everything out before hand. It makes it much simpler to combine everything in the mixing bowl of the bread maker and this way I am less likely to miss something.
  2. You will have to play around with the settings on your bread maker. My friends bought me this model as it has a gluten-free setting and it worked well but this recipe specified the use a regular rapid setting, so I used #2 on my machine “Rapid White” and it works perfectly.
  3. Make sure to use a spatula to carefully wipe the sides of the pan while it is mixing so all the flour gets mixed in correctly, if not you can have dry flour patches baked into the sides of your loaf. **IMPORTANT**

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Emilie’s Moms Famous Gluten-Free Loaf

  • 1 3/8 cups of hot water (Water can be heated in the microwave for 60 seconds)
  • 2 eggs beaten
  • 2 TBSPs olive oil
  • 1 1/2 tsp salt
  • 1 TBSP honey
  • 1 1/2 tsp rice vinegar
  • 3 TBSPs ground flaxseed (I did it myself in my Blendtec)
  • 1 TBSP xanthan gym
  • 1 1/2 cups tapioca flour
  • 1 1/2 cups brown rice flour
  • 1 TBSP baking powder (gluten-free)
  • 1 TBSP active dry yeast or instant yeast

Put the bread pan in the machine. To start combine the beaten eggs with the water and pour it into the bread pan. Now add the other ingredients in the order they are listed, making a small hole with your fingers for the yeast and pour it in last.

The suggested setting is Quick Bread and on my machine it is option 2 “Rapid White”, not the gluten-free setting. So set your machine to rapid cook or the equivalent, with a dark crust and 2lb setting and start the machine and wait. I added some flax seeds on top when it started the rise cycle but that is optional.

When the bread is finished, mine took around 3 hours, using oven mitts turn the bread pan over onto a baking rack and let the bread cool for at least an hour and once cooled it should be stored in the fridge (wrapped in a cloth and then put in a plastic bag), but I prefer to keep it on the counter if it will be eaten quickly.

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Delicious Grilled Cheese made with my bread!

A delicious panini made with my bread!

Spring is here: Asparagus Risotto

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Fresh local asparagus means spring is finally here! The Jean Talon Market is full of asparagus and it inspired me to make risotto as the first alfreso dinner at my new apartment. After the winter we had in Montreal eating fresh food outside is more than a treat! Risotto is one of my favourite dishes to make and pretty hard to screw-up once you learn the basic steps. There are thousands of risotto recipes but I love this one from Thug Kitchen as it is simple, delicious and gluten-free. It is also fun to follow recipes from Thug Kitchen as the blog is serious about food but doesn’t take it self too seriously and we can all use some laughs while cooking.

You can find the recipe from Thug Kitchen here. This recipe is vegan as it but I made a few adjustments. At the end I added a pat of butter and a little parmesan and it served it with a side of shrimp sautéed in butter, garlic, chives and lemon with breadcrumbs. Risotto is a “naturally” gluten-free food but make sure your broth is gluten-free. I use Campbell’s Vegetable Broth that is certified gluten-free and has great flavour. (Watch out because their organic veggie broth is not gluten-free!).

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My favourite gluten-free breakfast

MY FAVOURITE GLUTEN-FREE BREAKFAST

We all have a go to meal or recipe and mine is poached eggs. I love to add them to any meal and they are a great option since they are easy and are a great vegetarian option since I rarely eat meat. As much as I love poached eggs, I really love a lazy weekend breakfast in bed or on the couch with lots of coffee and good company. One of my absolute favourite breakfasts is a gluten-free english muffin with smoked salmon topped with a poached egg. It is super easy and amazingly delicious.

This isn’t really a recipe as it is the simplest thing. All you need is some type of toast or english muffin, eggs and smoked salmon. Just toast a Glutino english muffin while poaching an egg (how to poach an egg).  Once toasted butter the english muffin, top it with smoked salmon and the egg and sprinkle it with a little salt and pepper (or in my case a lot of pepper). Optional: add some green onions and or avocado to the mix. Try it and tell me what you think!

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MY FAVOURITE GLUTEN-FREE BREAKFAST

MY FAVOURITE GLUTEN-FREE BREAKFAST

Roasted Brussels Sprouts

Roasted Brussels Sprouts with Easy Vinaigrette

These brussels sprouts are amazing and so easy to make. This Food52 recipe is pretty perfect so you can follow it below. I didn’t have all the ingredients on hand last time I made the vinaigrette so I just loosely measured some sambal oelek , fish sauce, agave, a little water and lime for the sauce and it worked out great.

http://food52.com/recipes/19682-momofuku-s-roasted-brussels-sprouts-with-fish-sauce-vinaigrette

The sprouts are great with the sauce but this roasting method is what will really sells almost anyone on brussels sprouts. With this method the sprouts are crispy and never mushy (I think the classic steamed brussels sprouts are what have scared so many people away, including me). One of my favourite side dishes is to prepare the sprouts this way and serve with mayo mixed with sambal oelek for dipping. So yummy!

If you have been scared of brussels sprouts now is the time to try them out. Now on my list of Top 10 veggies!

Gluten-free Roasted Brussels Sprouts

Easy and Amazing Gluten-Free Pecan Pie

Amazing Gluten-Free Pecan Pie

My dad has always been obsessed with pecan desserts. I have vivid childhood memories of vacations in South Carolina eating huge plates of pecan waffles with way too much whipped cream. I have continued to buy my dad pecan pies and tarts but haven’t eaten one in over 10 years until I made this pie. It was super easy (I used a Baked To Go crust) and tasted exactly like a perfect “normal” delicious pecan pie.

This is a classic pecan pie recipe poured into a gluten-free pie shell and you have to try it. I made it for a gluten-free house guest recently and everyone liked it so much I wished I had made two! 10 minutes in the kitchen and you have a super fancy looking delicious pie. Would be great to take to party. No one would even know it’s gluten-free.

I highly recommend the frozen crust from Baked To Go. Their crusts are soy free, dairy free and of course gluten-free. If you live in Montreal you can visit their store on St-Laurent. If not you can order their products online (the pie crusts seem to not yet be available online). The crust is neutral so you can use it for both savoury and sweet pies/quiches. They are also affordable at around 10$ for two crusts.

http://baked2go.ca

Amazing Gluten-Free Pecan Pie

Gluten-Free Pecan Pie

Makes 8-10 servings

Preheat the oven to 350F.

  • Gluten-free pie crust, uncooked
  • 1 1/2 cups pecans
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup light or dark corn syrup (Crown was gluten-free when I checked)
  • 2 TBSPs melted butter
  • 2 TSP vanilla extract
  • 1/2 tsp salt

You can make a crust or buy a frozen gluten-free crust from Baked To Go (they can also be found at some groceries in the freezer section).

Toast the pecans in the oven until they are lightly toasted, about 8-10 minutes.

Meanwhile in a medium/large mixing bowl combine all the other ingredients with a spoon until smooth. When the pecans are toasted add them to the mixture and pour it into the pie shell. My pie shell was almost too full in the Baked To Go shell. I just had to be careful placing it in the oven and put the thin pie tin the shell came in on a baking sheet covered in tin foil to make it easier to maneuver (the pie tin bends) and to protect the oven from any drippings.

Bake the pie for a total of 45-55 minutes on the middle rack (until it is set). At about 25 minutes cover the top of the pie with tin foil so it doesn’t get too brown.

That’s it. This pie is great served warm or cold. I prefer mine reheated a little in the microwave.

Enjoy

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Amazing Gluten-Free Pecan Pie

Amazing Gluten-Free Pecan Pie

Gluten-Free Latkes for the Holidays

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I am obsessed with Latkes, also known as potato pancakes.  In my books they are the perfect gluten-free treat. There is little better in the world than fried potato. I love to make traditional ones around Hanukkah and also love to make impromptu thrown together versions for breakfast throughout the year. Latkes require only a small amount of breadcrumb or flour so it is easy to substitute in a gluten-free alternative. I like to just grate some potato, remove the excess water, add some onion (I also like green onion) and whatever gluten-free flour you have on hand and fry it all up. It is always delicious and your whole house will smell like latkes! (this is both good and bad)

Be careful most latkes you buy at the store or that are homemade are not gluten-free friendly (unless you have a friend like mine who always makes sure to use gluten-free flour- Thanks Ari!).

Before starting to cook I highly recommend watching this video detailing how to cook the perfect latke on bon appétit:   http://www.bonappetit.com/test-kitchen/cooking-tips/article/no-soggy-latkes

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Gluten-Free Latkes

Makes about 24 medium-smallish latkes

  • 4-6 large potatoes peeled or unpeeled (russet are recommended but I use whatever I have on hand)
  • 1 white or yellow onion
  • 2 eggs
  • 1/4 cup gluten-free flour mix (any gluten-free mix will work)
  • 2 tsps salt
  • 2 tsps baking powder (gluten-free)
  • 1/4 tsp pepper
  • grapeseed oil or other preferred oil for frying

Preheat oven to 300 F to keep the latkes warm after frying.

We were a little lazy and chose not to peel our potatoes, the recipe works either way.

In a food processor or with a box grater grate the potatoes and onions. Transfer to a large kitchen towel or cheese cloth and twist to remove all the excess water. Repeat several times. The more water you remove the crispier your latkes will be.

In a large bowl whisk together the eggs, baking powder, flour, salt and pepper. Add the potatoes and onion and mix well  with your hands.

In a large frying pan heat the about  4 TBSPs of the oil over medium high heat. You will need to add more oil throughout the cooking process.

Working in batches add  big spoonfuls of the mixture into the pan, pressing with your spatula to flatten. Once the latkes are browned on both sides remove to a plate with paper towel. The latkes will cook at different speeds. Put the cooked latkes in the oven on a plate or wire rack to keep warm while the others are being prepared.

Serve with this homemade applesauce (store bought will also work just fine). I also love mine with sour cream, smoked salmon and chives.

This recipe was inspired by this recipe from bon appétit.

Whatever holiday you celebrate this a year have a Latke party, you won’t regret it!

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4 Ingredient Easy Jammy Heart PB Cookies (Gluten-Free)

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These Jammy Heart Gluten-Free PB cookies actually have only 4 ingredients and no flour! They are my lazy go to when I have almost no food left in my apartment. Oh and they are delicious, especially if you love PB and jelly. I give your permission to pretend they were complicated to make 🙂

Jammy Hearts PB Cookies

makes about 16 cookies

  • 1 cup processed PB (I use KRAFT light)
  • 1/2 cup white sugar (can use a little less, I use a scant 1/2 cup)
  • 1 egg
  • your favourite jam (I love sugarless raspberry jam!)

Preheat oven to 325F.

Throw 1/2 cup sugar, 1 egg and 1 cup processed PB together in a bowl and mix well with a spoon (the basic recipe is on the back of the Kraft light PB jar). Preheat the oven to 325F. Roll the dough into about 16 balls and place on 2 baking sheets lined with parchment paper. Lightly squish down each ball with your palm and make a heart shape with the end of a spoon or your thumb and fill it with your favourite jam using a small spoon (try to make a heart, if not a circle is almost a nice ;)). Bake for 10-15 minutes. Do not over bake! You want them to still seem soft when they get out of the oven, the bottoms set but the tops still soft. Let them rest before removing from the pan and enjoy!!

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