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May 24, 2013

Grain-Free Pizza Crust

GRAIN-FREE PIZZA CRUST Just because you’ve gone grain-free doesn’t mean you have to give up pizza! Try this grain-free pizza crust that is suitable for the GAPS, SCD and Paleo diets.

Serves:  4

Prep time:  5 minutes

Cook time:  15 minutes

Ingredients

  • 2 cups almond flour
  • 2 teaspoons extra-virgin olive oil or coconut oil
  • 3 large pasture-raised eggs

Directions

Mix ingredients into a ball. Flatten into a circle on a greased cookie sheet. Bake at 350F for 10-15 minutes, or until golden brown.

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January 23, 2013

Coconut Flour Banana Bread

Coconut Flour Banana BreadThis coconut flour banana bread is suitable for those following the GAPS, SCD or Paleo diets; it’s such a great snack, treat or dessert!

Coconut flour is a great alternative for those looking for gluten-free and/or grain-free recipes.

You can’t just substitute it into any recipe, though, because it soaks up moisture like a sponge.

Instead, you need a recipe like this one, that’s designed for coconut flour.

Serves:  10

Prep time:  10 minutes

Cook time:  40 minutes

Ingredients

  • 1 cup coconut flour
  • 3 large ripe bananas (smashed)
  • 4 large pasture-raised eggs
  • 6 tablespoons ghee or coconut oil (melted), plus more for greasing loaf pan
  • 1/3 cup raw, local honey
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground vanilla bean powder

Directions

Preheat oven to 350F. Oil loaf pan.

Mix bananas, honey, oil/ghee, vanilla powder and eggs.

In a separate bowl, mix the coconut flour, baking soda, sea salt and cinnamon.

Add the dry ingredients to the wet and stir until well combined.

Spoon batter into loaf pan. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean after being inserted.

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December 23, 2012

Gluten-Free Sandwich Bread

Gluten-Free Sandwich BreadYou can have your bread and eat it, too, with this delicious gluten-free sandwich bread recipe. You don’t have to go without!

Serves:  1 loaf

Prep time:  30 minutes

Cook time:  40 minutes

Source:  Gluten-Free Baking

Ingredients

  • 3 cups Gluten-Free Bread Flour Mix
  • 1 teaspoon sea salt
  • 1 tablespoon xanthan gum
  • 2 packets instant yeast
  • 2 large pasture-raised eggs
  • 1 teaspoon raw apple cider vinegar
  • 1/4 cup ghee or coconut oil (melted)
  • 1 cup warm, filtered water
  • 1 tablespoon maple syrup

Directions

Brush a bread pan with melted fat. Preheat the oven to 375F.

Put the flour, salt and xanthan gum into a mixer bowl. Using the beater/paddle attachment, mix well then add yeast and blend again.

Whisk the eggs, vinegar, melted fat, 1 cup of water and maple syrup together.

Pour wet ingredients into the dry ingredients. Mix on medium speed until everything is well blended. If batter seems too dry, add 1 Tablespoon water at a time. Beat on medium high for 5 minutes.

Spoon the dough into the prepared pan (only half full).

Brush the top of the dough lightly with melted fat. Use the back of a spoon to smooth the top.

Brush a piece of plastic wrap lightly with butter and cover the bread.

Place in a warm, draft-free place for 30 minutes or until the dough reaches 1/4 inch from the top of the pan.

Place in the preheated oven on the middle rack for 35-45 minutes. The bottom should sound hollow when tapped, and the internal temperature should read 190-200F. Remove from the bread pan and cool on a cooling rack.

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December 23, 2012

Gluten-Free Baguette

Gluten-Free BaguetteThese are the best gluten-free baguettes I’ve ever had! Enjoy them by themselves or use as a sandwich bread for poboys and subs.

Serves:  2-3 baguettes

Prep time:  30 minutes

Cook time:  30 minutes

Source:  Gluten-Free Baking

Ingredients

  • 3 cups Gluten-Free Bread Flour Mix
  • 1 tablespoon xanthan gum
  • 1 teaspoon sea salt
  • 2 packets instant yeast
  • 1-1/2 cup warm, filtered water
  • 1 teaspoon raw apple cider vinegar
  • 3 large pasture-raised egg whites
  • 1 tablespoon raw, local honey
  • 3 tablespoons ghee or coconut oil

Directions

Preheat oven to 375F. Lightly grease baguette forms, line with foil, spray and sprinkle with Gluten-Free Bread Flour.

Mix the dry ingredients together in a mixing bowl.

Whisk together the water, vinegar, egg whites, honey and oil. Begin mixing with a mixer, slowly, using the beater, not the whisk, until well blended, then turn up the speed and mix for 5 more minutes on high.

Put the dry ingredients into the bowl of the mixer. Mix together.

Use the beater, not the whisk. Begin on slow speed. Add the liquids to the dry. As soon as all the liquids have been added, raise the speed to medium. Beat until the dough begins to “slap” the sides of the bowl, about 4-5 minutes.

Shape into 2 or 3 baguettes. Put them in the prepared baguette pan. Cover with more oil and plastic wrap. Let rise in a warm place for 20-30 minutes.

Spritz with water. Bake the breads for 30 minutes or until done. Bread is done when the internal temperature is 190-200F.

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December 23, 2012

Gluten-Free Bread Flour Mix

Gluten-Free Bread Flour MixUse this gluten-free bread flour mix as a base for making gluten-free breads like baguettes, sandwich bread and focaccia.

Serves: 5-1/4 cups

Prep time: 5 minutes

Source:  Gluten-Free Baking

Ingredients

  • 1 cup super-fine brown rice flour
  • 1 cup sorghum flour
  • 1 cup millet flour
  • 1 cup tapioca flour
  • 1 cup potato starch
  • 1/4 cup potato flour

Directions

Blend together and store in an airtight container in the refrigerator or freezer. It’s a good idea to label it with the date you made it.

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December 20, 2012

Gluten-Free Vanilla Wafers

Gluten-Free Vanilla WafersYour kids will love these fast and easy gluten-free vanilla wafers!

Serves:  36

Prep time:  10 minutes

Cook time:  10 minutes

Allergy:  Egg

Ingredients

  • 1/2 cup ghee or coconut oil (melted)
  • 1/3 cup raw, local honey
  • 1/2 teaspoon sea salt
  • 3 large pasture-raised eggs
  • 2 tablespoons ground vanilla bean powder
  • 1 teaspoon baking powder
  • 1-1/3 cup gluten-free all-purpose baking flour mix

Directions

Preheat oven to 350F.

Mix wet ingredients (ghee/oil, honey and eggs) together.

Whisk dry ingredients together: sea salt, baking powder, vanilla powder and flour.

Slowly add dry mixture to wet until well-combined.

Drop batter by rounded spoonfuls onto a greased baking sheet.

Bake for 10-14 minutes or until edges are lightly browned.

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December 17, 2012

Hazelnut Grain-Free Cookies

Hazelnut Grain-Free CookiesThese hazelnut grain-free cookies are not too sweet, so they make a nice snack.

They’re also GAPS, SCD and Paleo-legal grain-free cookies.

If you’d like something sweeter, add in 1/3 cup of raw, local honey to the batter.

Serves:  24

Prep time:  10 minutes

Cook time:  15 minutes

Allergy:  Egg, tree nuts

Ingredients

  • 2 cups hazelnuts, ground
  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda
  • 2 pasture-raised eggs
  • 3/8 cups ghee or coconut oil
  • 1/3 cup cold, filtered water
  • 2 tablespoons raw, local honey
  • 1/4 teaspoon cinnamon (I prefer Ceylon cinnamon)

Directions

Preheat the oven to 350F. Grease a cookie sheet.

Combine hazelnut and almond flours with baking soda, 4 tablespoons of ghee, and water. Mix well.

To make the glaze, melt 2 tablespoons of ghee with honey and cinnamon.

Drop rounded spoonfuls of mixture into a ball, then flatten. Bake for 10-15 minutes, or until the edges are golden brown.

Remove cookies from oven, brush with glaze, return to oven and bake for 2-3 more minutes, or until the glaze has melted into the cookies.

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December 13, 2012

Cinnamon Paleo Cookies

Cinnamon Paleo CookiesCeylon cinnamon, which isn’t a typical grocery-store cinnamon, really kicks these cinnamon Paleo cookies up a notch. These cookies are also GAPS/SCD-legal.

Serves:  24

Prep time:  10 minutes

Cook time:  15 minutes

Allergy:  Egg, tree nuts

Ingredients

  • 3 cups almond flour
  • 1 pinch baking soda
  • 4 tablespoons ghee or coconut oil (melted)
  • 1/2 teaspoon cardamom powder
  • 3/4 teaspoons cinnamon (I prefer Ceylon cinnamon)
  • 1/2 teaspoon ground vanilla bean powder
  • 1/4 cup raw, local honey
  • 2 pasture-raised egg whites (beaten stiff)

Directions

Preheat the oven to 350F.

Combine all the ingredients together in a mixing bowl, except for the egg whites.

Mix thoroughly, and then fold in the beaten egg whites. Pour into a 13″ x 9″ ovenproof dish and bake until a knife inserted into the center comes out clean, approximately 15 minutes. Cut into squares.

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December 6, 2012

Raspberry Gluten-Free Scones

Raspberry Gluten-Free SconesYou can enjoy these grain-free, SCD/GAPS-legal, raspberry gluten-free scones at high tea, breakfast, brunch or for a snack.

Serves: 12

Prep time: 10 minutes

Cook time: 15 minutes

Allergy: Dairy, eggs, tree nuts

Ingredients

  • 5 tablespoons ghee or coconut oil
  • 1/4 cup SCD yogurt (fermented at home)
  • 2 pasture-raised eggs
  • 2 teaspoons ground vanilla bean powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cardamom powder
  • 1/3 cup raw, local honey
  • 1/4 cup raisins
  • 1/4 cup raspberries (fresh or frozen)
  • 2 cups almond flour

Directions

Preheat the oven to 350F. Grease a large baking tray.

In a food processor, blend together all the ingredients except the almond flour. Make sure the batter is well pureed. Add the almond flour to the mixture and blend again.

Drop batter onto the greased baking tray, in 2-inch circles that are evenly spaced. Bake for 15 minutes, or until the edges turn golden brown and/or a knife inserted into the gluten-free scones comes out clean.

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December 5, 2012

Rosemary Socca Bread

Rosemary Socca BreadThis super-fast, super-easy rosemary socca bread is a snack that’s gluten-free, dairy-free and egg-free.

Change up the toppings to make it your own!

Serves: 8

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

  • 3 tablespoons ghee or coconut oil
  • 1/2 teaspoon sea salt or garlic salt
  • 1 cup chickpea or chickpea-fava bean flour
  • 1 cup filtered water
  • 1 teaspoon fresh rosemary (minced)
  • 1 large onion (diced)

Directions

Mix flour, salt and rosemary into a medium bowl. Slowly add water, whisking to remove lumps. Stir in 2 Tbsp. ghee or oil. Cover and set aside for an hour.

Preheat oven to 475F. Heat remaining oil in large cast-iron skillet, swirling the pan to coat until oil is shimmering. Place onions in pan, then pour batter in. Place pan in oven and cook until batter is lightly browned on top, 12-18 minutes. Remove from oven, slice and serve.

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