I find that buying pre-made all purpose gluten free flour is very expensive at the store per pound so I basically make my own.
Also, living at an altitude of 4,750 elevation requires a little more protein in my mix to help with that sponginess you would get from all Wheat Flours.
When I make my flour blend I love using Teff Flour as one of my blends. It is high in protein — which most GF Flours lack.
I also prefer using Bob’s Red Mill brand and tend to go with that brand when making my blend.
Homemade bread cubes are perfect for stuffing recipes, casseroles, and other recipes that call for bread cubes.
Since my family eats gluten free bread I have been saving the bread heels as well as the bread that has crumbled and for whatever reason we just didn’t end up eating that slice of bread. I placed it all in a ziploc bag and left it in the freezer for months in order to make Toasted Bread Cubes to use in my Thanksgiving Stuffing.
Some ask why not just use the fresh cubes; why do you toast them? The reason — the dried cubes absorb more of the juices while cooking! So let me show you just how easy it is to make!
Homemade Bread Cubes
- 1-1/2 pound to 2 pounds of gluten free bread
- 1 tablespoon dried parsley
- 1 teaspoon Johnny’s Garlic Spread & Seasoning
- Olive Oil
- Preheat oven to 350º F.
- Stack a few slices of bread; Using a serrated knife, cut the bread into 1/2-inch strips.
- Cut the strips crosswise into 1/2-inch cubes.
- Place in a large bowl. Sprinkle with parsley, Johnny’s Garlic Spread & Seasoning and the coat with olive oil. Mix thoroughly to coat.
- Arrange the cubes in a single layer on a baking sheet.
- Bake the cubes at 350º F for 8-10 minutes or until golden.
- Let cool, then place in a sealed container for up to a week before using.
I have been baking non-stop for HOURS and all so my kids can contribute to their Halloween parties at school. I made my daughter Pumpkin Muffins with Cream Cheese Frosting and my younger son Brownie cupcakes topped with the leftover Cream Cheese Frosting. They came out quite cute, but my favorites was making the Pumpkin Doughnuts.
I came across this pumpkin doughnut recipe on Pinterest and couldn’t wait to get doughnut pans . My mom surprised me a few weeks back with pans so I couldn’t wait to get started on trying different doughnuts especially since doughnuts are one of several foods I quite miss about living a gluten free lifestyle. Well, not any more!
The original recipe calls for a Cinnamon Sugar dusting and while that is fine and dandy I went a step farther and just glazed them instead.
This is one tasty doughnut… it is kid, husband and of course approved by me as well!
I am a sucker for Bagel Melts. I deeply love them for breakfast or even for lunch and a Bagel Melt is just incredibly easy, so easy that you take a toasted bagel topped with cream cheese, avocados, tomatoes and provolone cheese then sprinkled with garlic pepper and then broiled to a melty goodness. And prep and cooking is usually ready in under 10 minutes.
I don’t normally like corn muffins cause they tend to be quite on the dry side, but I have to say, my sweet corn muffins came out quite soft and moist. They were absolutely delicious! So, if you enjoy a sweet and moist corn bread, than you will really enjoy these muffins!
I can’t believe May is here already. The months are flying by faster and faster each year it seems. Nevertheless, I finally went grocery shopping and ended up picking up a package of Plain Udi’s Bagels. This morning the kids had a 1/2 of bagel slathered in cream cheese and topped with raspberry jam. I am more of a everything kinda girl with more taste buds for textures and flavors that I decided to raid the fridge to see what I could top my bagel with.
I found leftover bacon and avocado and a package of swiss cheese and knew exactly how I was going to top my bagel!
If you like oatmeal in a bowl you’ll love these bars. An easier way of eating your oatmeal and clean up is a breeze after you are done eating.
The texture of the Oatmeal Breakfast Bar is denser than a banana bread but not dry or crunchy like your typical granola bar. They are very filling and a great, nutritional breakfast for the kids in the morning before school!
The Oatmeal Breakfast Bars are very easy to make especially for the busy mom. Simply stir together the dry and wet ingredients, pour into a pan, and bake – that simple. The Oatmeal Breakfast Bars can also be wrapped and frozen for up to four months, so go big and make them in bulk -(of course that is if they last more than a day or two from everyone gobbling them up).
I started a sourdough starter about 2 weeks ago with the idea of making english muffins. Of course I ended up making a bread loaf instead. And with no self control my kids and I devoured 1/2 the loaf in one sitting with a lot of butter and honey.
- 1-1/4 cup gluten free sourdough starter
- 1 cup water
- 1 Tablespoon sugar
- 1-1/2 teaspoon salt
- 2-1/2 cups gluten free flour
- 1 tsp instant yeast
Combine all of the ingredients, kneading to form a smooth dough in a Stand Mixer with a dough hook. It will look more like pancake batter.
Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, 2 hrs.
Preheat the oven to 425°F.
Spray the loaf with lukewarm water.
Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
Bake the bread for 30-40 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.
Spinach and Meat Ravioli topped with Butternut Squash Sauce paired with a Caesar Salad and Gluten Free Garlic Bread
Of all the foods that I miss out on eating since being gluten intolerant, I miss eating Raviolis. Being from a loud, obnoxious Italian family — I grew up eating a lot of pastas and ravioli. Now, honestly I have never been a spaghetti kinda person and I am not a huge fan of Tomato Sauce. LOL, I can remember my Grandmother yelling at me “What kinda Italian are you? That you don’t like Tomato Sauce!!” It isn’t that I really dislike Tomato Sauce — I just can’t eat it with out feeling like my stomach is a ball of acid and will burn a hole through my stomach and esophagus. So I try to stay away from it to avoid my stomach issues.
Anyhow, to get back on track — I decided that I was going to finally tackle making a really good pasta dough so I could make my family and I raviolis. I actually converted my grandmother’s pasta dough recipe to Gluten Free and have to say it came out pretty good.
My husband loves Butternut Pasta Sauce and he actually made a fresh batch of sauce to go with our raviolis.
He skipped the roasting of the butternut squash and just boiled it and said he felt that was easier than roasting it in the oven.
And my mother made my grandmothers ground turkey and spinach filling to stuff the raviolis with! So the whole process from making the dough to filling the raviolis took a good 2+ hours and we ended up making 125 raviolis. But I actually used 10 cups of my Gluten Free Flour blend (my own mixture of Brown Rice Flour and Tapioca Flour).
I used my pasta dough roller to roll out the dough then I used a medium sized biscuit cutter to cut out circles of dough to fill the raviolis and then pinched off to seal.
My kids had a blast helping make the raviolis — it was like a production line at the table — but could had taken an hour longer if I didn’t have the help!
Last night before bed I put together a Pumpkin French Toast Casserole …. Got up early around 7:30am stuck it in the oven for an hour and went back to bed til the oven timer went off. This is what our Sunday breakfast looked like!
- 1 loaf of Gluten Free Bread ( I used Udi’s )
- 7 large eggs
- 2 cups whipping cream
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 tbsp sugar
- 4 tablespoons brown sugar for topping
- Pecans for topping
- In a large bowl, whisk together eggs, cream, vanilla, pumpkin puree, vanilla and pie spice until well combined.
- Lay your first layer of bread slices down to a fill a lightly greased 9×13 baking dish quite full.
- Pour 1/2 of the egg mixture over bread until it’s all soaked and mostly covered.
- Lay your second layer of bread slices down then pour the remainder of the egg mixture over the bread.
- Sprinkle brown sugar and pecans on top.
- Cover and refrigerate over night.
- In the morning, place into the oven and turn to 350º F, uncovered (don’t preheat oven). Bake for 60 minutes or until golden brown and no longer wet.
- Serve immediately with your choice topping – maple syrup, honey or even agave nectar.