By KELLSEY TRIMBLE
Going gluten-free has been catching on in the culinary world in recent years, as many folks are finding that they are anywhere from mildly to severely affected by gluten. You don’t have to have celiac disease to be affected by gluten. Even milder forms of wheat allergies are enough cause for some to steer clear of wheat products completely, in hopes of avoiding side effects.
Although more people are discovering their aversion to wheat products, the good news is that, with some minor adjustments and ingredient substitutes, they can still eat their favorite baked foods. There are a slew of recipes available that keep the gluten out and the delicious flavors in. You might even find that the gluten-free version of your favorite banana bread tastes even better than the original. (Gluten-free baking substitutes: http://bit.ly/2yvFRrq.)
Those who are not gluten intolerant have even reported that cutting back on gluten in their diet has helped them feel better overall. The following recipes from our archives are simple and delicious, and allow everyone to enjoy breads, baked goods, and even pizza. Happy gluten-free baking.
Gluten-free pizza crust
Recipe printed with permission from Karina Allrich, Gluten-Free Goddess.
Yields 2 pizza crusts.
1 cup tapioca starch
1 cup potato starch
1 cup sorghum flour
1/2 cup brown rice flour, plus more for dusting pizza pan
1/2 cup gluten-free millet flour
3 teaspoons gluten-free baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons plus 1 teaspoon organic light brown sugar
1 packet (1/4 ounce) active dry yeast
1 1/4 cups warm water (110-115 F), divided
Pinch of sugar
1/4 cup high-quality olive oil
1/4 cup organic free-range egg whites, beaten, or egg replacer equivalent to 2 eggs
1/4 teaspoon light-tasting rice vinegar
Extra-virgin olive oil
Fresh garlic and Italian herbs
Fresh vegetables and cheese
Grease two 12-inch pizza pans, and dust lightly with brown rice flour. Set aside.
In large mixing bowl, whisk together starches, flours, baking powder, xanthan gum, sea salt, and brown sugar.
Proof yeast in 1 cup warm water with a pinch of sugar.
Add proofed yeast to dry ingredients. Add olive oil, egg whites, and vinegar, and beat until dough is smooth and sticky. Add remaining water if needed. Dough should be creamy smooth and not too thick. It will not be sturdy like typical bread dough; it almost borders on batter.
Using silicone spatula, divide dough in half. Scoop each half onto center of prepared pans. Using clean, wet hands, press down lightly and flatten dough to create a thin, even pizza shell, with slightly raised edges. You’ll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms.
Set pizza shells in warm spot to rest and rise for about 15 minutes.
Preheat oven to 400 degrees. When oven is hot, place pans side by side on center rack (if oven is too small to do this, use two racks, and rotate pans halfway through baking to avoid overcooking on lower rack).
Bake for 10 minutes, or until golden. Remove from oven.
Heat broiler. Brush shells with a little extra-virgin olive oil. Season with additional sea salt, garlic, and Italian herbs. Top with your choice of fresh vegetables and cheese.
Broil for 4 to 5 minutes, or until cheese is melted. Don’t overcook.
Yields 8 servings.
1 1/2 teaspoons active dry yeast
2 teaspoons granulated sugar
1/2 cup warm water (110-115 degrees)
1 1/2 cups brown rice flour, divided, plus more for rolling
1/2 cup potato starch
1/2 cup tapioca flour
1/3 cup sweet rice flour
1/4 teaspoon gluten-free baking powder
11/2 teaspoons xanthan gum
1/2 teaspoon fine salt
2 large eggs, room temperature
2/3 cup unsalted butter, melted and cooled slightly, divided
1/4 cup plain nonfat yogurt
Combine yeast, sugar, water, and 1/4 cup brown rice flour in bowl of stand mixer fitted with paddle attachment, and mix well. Set aside for about 10 minutes while yeast proofs.
Combine remaining brown rice flour, potato starch, tapioca flour, sweet rice flour, baking powder, xanthan gum, and salt in deep bowl, and whisk well.
When yeast mixture looks frothy, add eggs, 1/3 cup butter, and yogurt. Add dry ingredients, and beat at medium speed until combined. Increase speed to high, and beat for 3 to 5 minutes, or until dough reaches consistency of thick cake batter that would require spreading in cake pan. The batter should be too thick to pour.
Lightly grease inside of large mixing bowl with olive oil or butter. Scrape dough out of mixer bowl and into greased bowl, smoothing top with moistened fingers or rubber spatula dipped in water. Cover bowl loosely with oiled plastic wrap or damp tea towel, and place in warm, draft-free spot to allow dough to rise for 1 to 2 hours, or until doubled in bulk.
Have bowl of additional rice flour and bowl of tepid water ready on counter. Sprinkle some rice flour on counter.
Punch down dough and divide into 8 balls; dough will be sticky. Roll each ball in rice flour as you divide it, then roll out each ball into 7-inch circle.
Heat large skillet over high heat for at least 3 minutes, or until almost smoking. Dampen hands in water bowl, and rub both sides of piece of naan to lightly dampen it. Place dampened piece of dough in skillet, and cook for 1 minute, or until dough starts to bubble. Turn over with tongs, cover skillet, and cook for an additional 45 seconds to 1 minute, or until bottom is browned. Remove naan from skillet, and brush both sides with remaining melted butter. Repeat with remaining dough balls. Serve hot.
Note: The breads can be cooked up to 3 hours in advance and stored at room temperature. Just before serving, reheat them in a skillet placed over medium heat.
Gluten-free banana bread with blueberries
Yields 1 loaf.
1/4 cup unsalted butter, melted, or coconut oil, plus more for greasing pan
2 large eggs
1/4 cup pure maple syrup
3 bananas, mashed
2 teaspoons pure vanilla extract
1/4 cup coconut flour
1 cup gluten-free oat flour
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 tablespoons ground flaxseed
1 cup blueberries, fresh or frozen
Preheat oven to 350 degrees . Grease loaf pan with butter or coconut oil, and set aside.
In bowl, whisk together butter, eggs, maple syrup, mashed bananas, and vanilla until thoroughly combined.
In separate bowl, mix flours, baking powder, salt, nutmeg, and flaxseed. Add to banana mixture, and stir with spatula or wooden spoon until combined. Fold in blueberries.
Turn batter into prepared pan, and bake for 50 minutes, or until toothpick inserted in center comes out clean.
Yields 9 cups.
4 cups finely ground or stone-ground white rice flour
2 cups stone-ground brown rice flour
2 cups tapioca flour or tapioca starch
1 cup potato starch (not potato flour)
In extra large bowl, combine all ingredients and whisk together until thoroughly blended. Use large spoon to bring flour from bottom of bowl up to top, and whisk again. Repeat this a few more times to make sure flours are evenly distributed throughout entire mixture.
Store mixture in airtight container or zipper-seal storage bags at room temperature for up to 1 month. For longer storage, keep flour in refrigerator or freezer.
Note: Before using the flour, allow it to come up to room temperature, and gently stir it before measuring. To measure the flour, lightly spoon it into desired measuring cup and level off the top with a straight-edged utensil, such as the back of a butter knife.
Gluten-free pumpkin honey spice cookies
Yields about 3 dozen cookies.
2 cups gluten-free flour blend*
1 tablespoon pumpkin pie spice
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon guar gum powder
1/2 teaspoon salt
3/4 cup honey
1/2 cup butter, softened
1 cup pumpkin puree
1 large egg
1 cup chopped pecans
2/3 cup dried cranberries
Preheat oven to 350 degrees. Grease 3 cookie sheets, or line with parchment paper; set aside.
In bowl, whisk together flour blend, pumpkin pie spice, baking powder, baking soda, guar gum powder, and salt.
In bowl of stand mixer fitted with paddle attachment, cream honey and butter. Beat in pumpkin and egg. The mixture will look curdled, but it will smooth out when the dry ingredients are added.
With mixer on low speed, add dry ingredients, and mix until thoroughly blended. Mix in pecans and cranberries.
Drop tablespoons of dough, 1 inch apart, onto prepared cookie sheets, and bake for 15 minutes, or until firm to the touch.
Cool on cookie sheets for 5 minutes. Then, using spatula, transfer cookies to wire rack and cool completely.
*Use store-bought gluten-free flour blend, or make your own blend by combining equal parts of white rice flour, tapioca starch, and potato starch or gluten-free cornstarch.
Gluten-free french baguette
Yields 1 loaf.
2 tablespoons ground chia seeds
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
1 cup warm water (110-115 degrees), divided
2/3 cup millet flour, plus more if needed
1/2 cup garbanzo bean flour
1/4 cup tapioca flour
1/3 cup cornstarch
1/3 cup potato starch
3/4 teaspoon xanthan gum
1/2 teaspoon fine salt
1 tablespoon unsalted butter, melted
1 tablespoon poppy seeds, optional
Grease inside of long French baguette pan with vegetable oil or softened butter; set aside.
Combine chia seeds, yeast, sugar, and 1/2 cup warm water in bowl of stand mixer fitted with paddle attachment, and mix well. Set aside for about 10 minutes while yeast proofs.
Combine flours, cornstarch, potato starch, xanthan gum, and salt in mixing bowl, and whisk to blend.
When yeast mixture looks frothy, add remaining warm water and melted butter, and mix well. Add dry ingredients, and beat at medium speed until combined. Increase speed to high, and beat 3 to 5 minutes more, or until dough is consistency of drop biscuit dough. Add more millet flour, 1 tablespoon at a time, as necessary.
Scrape dough evenly into prepared pan, forming into long line. Cover pan loosely with oiled plastic wrap or damp towel, and allow dough to rise in warm spot for 1 hour, or until doubled in bulk. Sprinkle top of loaf with poppy seeds, if desired.
Place oven racks in middle and lowest positions. Place rimmed baking sheet on lower rack and pizza stone on upper rack. Preheat oven to 400 degrees toward end of rising time. At same time, bring kettle of water to boil, and have spray bottle of water handy.
Pour 1 cup boiling water from kettle into heated sheet pan, and slide bread pan on top of heated pizza stone. With spray bottle, spray walls of oven with water. Close oven door and wait 30 seconds, then open oven door and spray oven walls again.
Bake 20 minutes. Cover loosely with aluminum foil, and continue baking for additional 20 to 25 minutes, or until top is golden brown, sounds hollow, thumps when tapped on bottom, and reaches internal temperature of 200 degrees on instant-read thermometer. Remove bread from oven and allow to cool 30 minutes before slicing.
Note: The bread is best the day it is baked, but it can be stored, tightly covered with plastic wrap, in the refrigerator for up to 2 days.
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