Bread
I came across this recipe on Pinterest from “The gluten free gathering” and I’m so glad I did! This bread is not only easy to make but it’s absolutely delicious! Jim, Robby and I devoured this bread. It was delicious warm from the oven or room temperature with a cup of coffee or tea!
I made this in 3 mini loaf tins as I usually share with friends and neighbors but no way did we share this, after one bite we all knew this lemon strawberry loaf was all ours!
INGREDIENTS
1/2 cup vegetable oil
1 cup granulated sugar
1 lemon , zested
1/4 cup fresh lemon juice, 1 large lemon
2 eggs
1/2 cup milk, I used fare life
2 cups gluten free flour, I used 1 for 1 that includes xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1 cup of chopped strawberries
Sprinkle of raw sugar on the top if desired
Note-this would be great with a lemon drizzle on top. Powdered sugar mixed with lemon juice
DIRECTIONS
Pre heat oven to 350 degrees. Spray or line a 9×5 loaf pan or 3 mini loaf pans and set aside.
Zest the lemon into a large bowl, juice the lemon also adding it into the bowl. Add the oil and sugar to the bowl the. Add eggs one at a time and mix until smooth.
Add the milk and mix.
Add the gluten free flour, baking powder and salt mix until combined.
Add the chopped strawberries into a bowl with 1 teaspoon of gluten free flour, mix to coat the strawberries. This will keep the strawberries from going to the bottom of the loaf.
Fold the berries into the batter.
Pour the batter into your prepared loaf pan or pans.
Top with turbinado/raw sugar if desired.
Bake in the middle rack for 65-75 minutes if using a large loaf pan or 30 minutes if using the mini loaf pans. If you are making the larger loaf and the top starts getting to brown you can cover the loaf with tin foil.
Allow loaf to cool in pan for 30 minutes if using larger pan or 10 minutes using mini loaf pans.
Remove from pan and let cool on a wire rack.
Enjoy!
This Tea bread is very similar to the lemon blueberry loaf already on the blog. Both are absolutely delicious. Great in the morning with your cup of coffee or for an afternoon snack. I made these in my mini loaf pans, It makes 3 mini loaves. To my surprise I did not have any confectioners sugar so I did not use the glaze but it was still just as good. The tart flavor from the lemon and sweet from the blueberries always a great combination.
INGREDIENTS
1/2 cup of butter, softened
3/4 cup of sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners sugar
1 Tablespoon lemon juice
DIRECTIONS
In a small bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Beat in the lemon zest and vanilla . Combine the flour, baking powder and salt. Beat into the butter and sugar mixture alternating with the milk. Fold in the blueberries.
Pour into greased 8×4 loaf pan or 3 mini loaf pans and bake at 350 degrees for 60-70 minutes for the large loaf pans or about 30 minutes for the mini loaf pans. Cool for 10 minutes before removing from the pan to a wire rack.
If you make the glaze simply add the powdered sugar and lemon juice together u til smooth and drizzle over the warm bread.
Enjoy!
Robby LOVED these muffins, he loved them so much he has asked for them two weeks in a row….that’s almost unheard of for Robby. I also tried them and have to agree these muffins are very good even if you don’t have a gluten allergy these are excellent.
Makes 12 muffins
INGREDIENTS
4 large ripe bananas, mashed. 1 1/2 cups
2 large eggs
1/4 cup butter, melted and cooled (I used earth balance, keeping it dairy free)
2 teaspoon vanilla extract
1 2/3 cup all purpose gluten free flour. I used Bob’s red mill 1 for 1
1/2 cup of granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 cup mini chocolate chips, I used good life brand
1/2 cup chopped pecans
1 Tablespoon raw course sugar
DIRECTIONS
Pre heat oven to 350 degrees. Grease or line your muffin tin and set aside.
Mash the bananas in a mixing bowl. Once mashed whisk in the eggs, vanilla and cooled butter until well combined.
In a separate bowl stir together the gluten free flour, baking soda, salt, sugar and cinnamon until combined. Pour the dry mixture into the mixing bowl with the bananas and stir until incorporated. Add the chocolate chips and pecans and combine.
Fill your muffin cups about 3/4 full. Sprinkle the tops of the muffins with the raw course sugar and bake for 22-25 minutes. Remove from oven and cool on a cooling rack. Store in air tight container.
Enjoy!
Christmas is over and we are all onto the New Year! I hope everyone had a relaxing and delicious Holiday as I know we did. We still have some activities planned with friends before the new year but it’s been nice to sit back and enjoy the season! This will be my last post before the New Year so I am wishing all of you a new year full of fun, joy, good health and delicious dishes!
If you are gluten free you know how hard it is to find any kind of good bread, biscuit or roll. I have made attempts at making bread with little success but this dinner roll recipe comes out great each and every time. I make these for all of the Holidays for Robby now.
INGREDIENTS
3 cups gluten free all purpose flour …I use bob’s one for one that includes xantham gum. If your flour does not have xanthan gum you will need to add 1 1/2 teaspoons to your flour mix.
1 teaspoon salt
1 3/4 teaspoons rapid/instant yeast. I use Fleischmann’s brand
1 1/4 cups warm milk(110~115 degrees) I use fairlife milk
1/4 ups salted butter-I use Earth Balance, softened
2 eggs room temperature
1/2 cup of honey
1 teaspoon apple cider vinegar
2 Tablespoons unsalted butter, melted
Pinch of course sea salt
DIRECTIONS
I make this in my kitchen aide mixer with a dough hook but can easily be done In a Large bowl.
In a large bowl add the gluten free flour, salt, xanthan gum if using be sure not to add it if your flour already contains it.
Add the yeast into the GF flour by making a little well with your fingers in the flour and pour the yeast in the center of the well.
Warm the milk to 110 degrees- 115 degrees. I microwave the milk for about 1 minute 15 seconds the. Check the temperature with a quick read thermometer. If the milk is too hot it will kill the yeast.
Pour the warm milk over the yeast.
Add the softened butter, eggs, apple cider vinegar and honey to the bowl and mix until fully combined. 2-3 minutes. You may need to scape the bottom and sides of the bowl to be sure all of the flour is combined.
The dough will be sticky.
Spray a nine inch pie pan/cake pan with gluten free cooking spray.
Using an ice cream scoop sprayed with non stick spray place the dough balls around the pan and one in the center. Cover the pan with a kitchen towel and allow to rise in a warm place for 1 hour.
Pre heat your oven to 400 degrees.
Just before baking remove towel and brush the melted butter over the tops of the dough and sprinkle with a good pinch of sea salt . Bake the rolls on the middle rack for 14-16 minutes. They will be a nice golden brown but I do check mine early as my oven runs hot. You can check them with an instant read thermometer as the internal temp should be at 200 degrees.
Best when eaten warm but can be stored in an airtight container. Can be re heated in microwave for oven.
Enjoy!
I could not resist making these muffins after seeing all the garden-fresh vegetables at my grocery store. Our local grocery store carries many products from our local farmers and I just love that. When I saw the zucchini I knew I was going to make this recipe. I hardly ever make changes to any Taste of Home recipe but I did swap out the walnuts for pecans and I added some raw coarse sugar on the top of the muffins just before baking for that bakery-style muffin. I did share some of these with a couple of neighbors and both neighbors gave these muffins a thumbs up!
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup canola oil
- 1/4 cup milk
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded and squeeze dried zucchini
- 1/4 cup mini semisweet chocolate chips
- 1/4 cup chopped walnuts or pecans
- raw coarse sugar to sprinkle on top if desired
DIRECTIONS
In a bowl combine flour, sugar, baking soda, cinnamon, and salt. In another bowl beat the egg, oil, milk, lemon juice, and vanilla. Stir into the dry ingredients just until moist. Fold in zucchini, chocolate chips, and nuts.
Spray your muffin pan with non-stick spray and fill the muffin cups 2/3 full and sprinkle with raw coarse sugar if desired.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.
Enjoy!
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