Archive for February, 2009
As a child, I loved eating Portuguese Sweet Bread when we were on vacation on Cape Cod. The mild sweetness of the bread and the chewy bread was just wonderful. I’ve tried to recreate some of that experience with this bread. It has just the right level of sweetness, and says lovely and moist. For this sweet bread, I prefer to serve smaller slices, so I bake it in a silicone bundt pan, which works beautifully. I strongly recommend that strategy!
This recipe is gfcf, gluten free, dairy free, soy free, legume free, nut free, vegetarian, and can be corn-free. It is not egg free, sadly. I’ve had limited success using egg substitutes with this recipe – I would only try it with rolls, as the egg protein holds together the dough in a bread shape.
DO NOT skip the step of lining the pan with parchment paper if you are not using a silicone pan! GF bread dough is very sticky, and you’ll end up with bread stuck to the bottom of the loaf pan. It’s worth the extra money to get the silicone or parchment paper! You can get away with not lining cupcake tins (for rolls) or hamburger pans, though.
- 1 3/4 cup gf flour (amaranth, sorghum, and millet all work well here)
- 1 cup arrowroot, tapioca, or corn starch, or a mix (potato starch tends to make it fall)‘
- If you use a gf baking mix, you would just use 2 3/4 cups of the baking mix
- 2 1/2 tsp xanthan gum or guar gum
- 1/2 cup sugar
- 2 tsp yeast
- 1 cup warm water (110 degrees)
- 1 1/4 t salt
- 2 t apple cider vinegar
- 2 T olive oil
- 3 eggs
Whip together the 3 eggs in your stand mixer.
While they are whipping, combine the dry ingredients in a bowl, and whisk together.
Add the rest of the wet ingredients to the eggs, mix together. Slowly add the dry ingredients, beating together on low. “Knead” for 4 minutes. The dough will be very wet, almost like cake batter.
Line a 9×5 (or so) bread pan with parchment paper, or use an oiled silicone pan. Use a spatula to fill the bread pan/bundt pan/rolls with the dough/batter.
Let rise in a warm place for 45 minutes.
Bake at 350 for 30-45 minutes, until golden brown. Remove from pan and cool (it cuts much better cooled if you can wait that long).
If you are going to save the bread, slice it once it is cooled, then freeze it sliced. Toast it straight from the freezer to warm it up. Microwaving for 30 seconds a slice works as well, but I prefer the texture when it’s toasted.
Do you need some gluten-free and dairy-free cupcakes? Do you want them to be perfectly puffed on top, with a wonderful shape that is easy to decorate? Are you serving fussy people, or people who doubt that allergy-safe food can be tasty? This is the recipe for you! These cupcakes are just right!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe. There is also an egg-free version of this recipe.
- 1 cup gf flour (sorghum and/or bean work well here)
- 2/3 cup starch (arrowroot, tapioca, corn, or potato)
- 1 1/2 tsp xanthan gum or guar gum
- 1 3/4 cups sugar
- 1/2 cup cocoa powder
- pinch kosher salt
- 1 tsp baking soda
- 1 tsp vinegar or lemon juice and enough milk substitute to make 1 cup
- 1/2 cup oil
- 2 tsp vanilla
- 2 eggs
Preheat oven to 350. Line muffin tins (makes 15-18 cupcakes)
Mix together dry ingredients in stand mixer to get them well blended. Add liquid ingredients and mix for about 3 min, until well combined.
Pour into cupcake liners and bake for 20-30 min (they will be moist, but a toothpick inserted into the cupcake should come out clean). Cool for a few minutes in pan, then move to a cooling rack to cool completely.
Frost with a chocolate frosting. Or, you can mix up a batch of vanilla frosting, and then divide it into snack-size zip-top bags. Color each baggie of frosting individually. Snip off one little corner of the bag, and then you and your kids can make some beautiful creations!
In New England, there is only one kind of Clam Chowder – and it’s creamy. If you are looking for a tomato-based fish soup, we recommend Caldeirada.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, and fish free recipe.
I live in Massachusetts, and grew up with clam chowder. After spending 5 years on the coast, finding clams at the beach, I’ve been trying to make a delicious dairy-free clam chowdah. This hits the spot!
- 2 (10 oz-ish) cans chopped clams
- 2 (14 oz) cans creamed corn (or use a blender to turn a 14oz can of corn into creamed corn)
- 1 (14 oz) can coconut milk
- 1/2 tsp Tony Chacheres Cajun seasoning, or 1/4 tsp salt + 1/8 tsp cayenne pepper
- 1 tsp Bell’s Seasoning
- 1 onion, diced
- 2 potatoes, diced
- 4 cloves garlic, minced
- 1/4 cup dried wakame (seaweed) or 4 slices of bacon, crumbled
- optional 1 small jar clam juice
Add everything to the crock pot. Cook on low for 6-8 hours. Taste about an hour before serving (if possible) and adjust seasoning.
This was so good, I ended up eating 3rds, and one of my daughters cried when the leftovers were gone. When served as a main course, this recipe will feed 4-6 people, usually with leftovers.
This is a great meal when served with focaccia and a salad. It can also be served as a starter course, and would be a delightful addition to any fish dinner!