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Homemade Seasoned GF Croutons

I do not know what possessed me to make croutons. I really do not like croutons. They are usually hard as rock and have no flavor. Before I realized I had gluten issues I still would not have croutons on my salads. I would always request them to be left off my food. It has been years since I actually ate one – Years.

For some reason I thought they would go really well with some soup I was making. That (the recipe) will be in another post. I think too, it was because I had part of a loaf of my GF bread that was starting to get stale. That bread is too good to waste. So here we are talking about making croutons.

I will be honest I think I am a total convert, at least for my croutons I will be. My husband and I kept eating them right off the pan, still hot from the oven. Just thinking about them makes me smile. I have already got some ideas for these little gems of goodness.

You can make these with any bread, but honestly my GF sandwich bread is awesome. Which will make these croutons even better. You only need 3 ingredients.

Preheat oven to 400 degrees.

Cut bread into large cubes. Spread out evenly onto sheet pan. Drizzle olive oil over bread cubes. Generously sprinkle all-purpose seasoning onto bread. Stir with hands so that bread cubes are evenly coated with olive oil and seasoning.

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Bake in oven for a total of 20 minutes, until the bread cubes are golden. Stir after ten minutes.

Remove from oven. To store the croutons make sure they are cooled completely and put into an airtight container or ziplock bag.

Use for salads or as a garnish on soups. You could even turn them into bread crumbs. There are lots of possibilities.

Enjoy.

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GF Sandwich Bread

Here is a different version of GF Sandwich Bread. This particular version calls for ground millet and tapioca flour combination. I used my spice grinder to make the millet flour. The recipe has no corn, dairy, soy or refined sugar. It does have xanthan gum which is necessary to give the elasticity for rising, without xanthin the bread would crumble and break apart.

So far I think this is my favorite. You won’t even know that it is gluten free. Well, that is what my husband said. that is two thumbs up. It has the perfect texture and bite of traditional bread.

Yeast Mixture:

  • 3/4 c water (110 degrees)
  • 2 1/4 tsp rapid rise yeast
  • 2 tbsp honey

Dry Mixture:

  • 1 1/2 c millet flour
  • 1 c tapioca starch
  • 2 tsp xanthan gum
  • 1 tsp sea salt
  • 1/2 tsp baking powder

Wet Mixture:

  • 3 large eggs, beaten
  • 2 tbsp avocado oil
  • 1 tsp apple cider vinegar

Grease a 8 1/2 x 4 1/2 loaf pan. Set aside.

Whisk together yeast, honey and water in a measuring cup. Set aside and let the yeast do its thing. This takes about 5 minutes.

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In a large bowl (using a stand mixer) whisk millet flour, tapioca, coconut sugar, sea salt and baking powder.

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In a separate bowl whisk together eggs, avocado oil and apple cider vinegar.

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Change out whisk attachment to the paddle attachment. Starting on a low speed add yeast mixture and wet mixture to the dry ingredients. Increase speed to medium and mix dough until it is well blended. Dough will be thin.

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Pour dough into prepared loaf pan.

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Spray plastic wrap with cooking spray. This will ensure the plastic wrap does not stick to the dough as it rises. Loosely cover dough with plastic wrap. I also draped a light towel over the plastic wrapped loaf pan.

Let dough rise until it has doubled in size.

Preheat oven to 350 degrees. Remove plastic wrap from loaf pan.

Bake until bread sounds hollow and is golden brown, about 45 minutes. If you notice that the bread is getting too brown cover the top of the bread with piece of aluminum foil.

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Remove from oven, and let loaf pan cool on wire rack for about 5 minutes.

Turn loaf out onto cooling rack. Let bread cool completely.

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Slice bread with serrated knife.

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Serve. Eat. Enjoy.

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GF Classic Sandwich Bread

To start off my new year I made a loaf of gluten-free sandwich bread. I have been experimenting with gluten-free flour blends, other than my paleo all-purpose flour. I used the GF Flour blend that I posted sometime last year for this bread. This bread reminded me of the wheat bread I used to make with my fresh ground wheat. I was pretty excited about making this loaf and making a sandwich. I can hardly remember when I made fresh bread it has been so long.

I know it must seem silly to be excited about making a sandwich, but you have no idea how long it has been since I have had a sandwich. I just cannot bring myself to spend $5+ for a small loaf of bread that is sold out of the freezer section in the grocery store. I am not that desperate. Besides, this recipe was worth the wait.

Notes: This recipe does have powdered milk. You can leave it out, however, the bread will not get a golden brown crust.

For the oat flour you can run gluten-free rolled oats in a spice grinder to make the flour. That is what I did.

  • 2 c warm water (110 degrees)
  • 2 large eggs
  • 2 tbsp butter, melted
  • 3c + 2 tbsp GF Flour Blend
  • 1 1/3 c oat flour
  • 1/2 c nonfat milk powder
  • 2 tbsp coconut sugar
  • 1 1/4 tsp instant or rapid rise yeast
  • 2 tsp baking powder
  • 1 1/2 tsp sea salt

Lightly grease a 8 1/2 x 4 1/2 -inch laf pan. Set aside

In a large bowl combine water, eggs, and butter. Whisk until well combined.

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In a separate bowl combined GF flour blend, oat flour, nonfat milk, coconut sugar, yeast, baking powder and salt. Whisk ingredients until well combined. (I used a stand mixer with the whisk attachment.) Change out the whisk attachment to the paddle attachment.

Slowly pour in the liquid ingredients into the dry ingredients with the mixer on a low speed. Slowly increase the speed and mix the dough until it resembles cookies dough. The dough will be stiff.

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With wet hands press the dough into the loaf pan. Spray the dough with water.

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Form a collar with aluminum foil around the loaf pan, with at least 1-inch above the rim of the loaf pan.

Loosely cover the loaf pan with plastic wrap. (I also draped a light weight towel over the plastic wrapped loaf pan.) Let dough rise to at least 1/2- inch above the rim of the loaf pan.

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Preheat oven to 350 degrees. Remove plastic wrap from loaf pan. Bake for 55-60 minutes, until the dough sounds hollow and has a golden crust.

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Remove from oven and place on a cooling rack for about 5 minutes. Turn out the loaf of bread onto the cooling rack and let it set until it is completely cooled.

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Pumpkin Scones with Maple-Cinnamon Glaze

I have been thinking about scones for weeks. Since I love the flavor of pumpkin and maple I thought I would combine the two and have one great scone.  You can definitely taste both the maple and pumpkin. These are perfect for any time: breakfast, snack, afternoon tea, or a “just because” treat. They would make wonderful home-baked gifts.

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  • 1/2 c maple sugar
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 c paleo all-purpose flour
  • 6 tbsp cold butter, cut into 1/2 inch cubes
  • 1/2 c pumpkin puree
  • 1 egg
  • 1/2 c almond milk

Maple – Cinnamon Glaze:

In a medium bowl combine dry ingredients: maple sugar, baking powder, cinnamon, nutmeg, ginger, salt and flour. Whisk to thoroughly combine.

Using a pastry blender cut butter into dry ingredients until mixture resembles a coarse meal.

In a separate bowl combine pumpkin, egg and milk (wet ingredients).

Fold wet ingredients into dry. Form a disk about an inch thick. Wrap with plastic wrap and chill for 30-60 minutes.

Preheat oven to 400 degrees.Cut disk into 6 pieces. Place on a sheet pan lined with parchment paper. Bake until golden brown. 12-15 minutes. Let cool on baking sheet.

Drizzle glaze onto each scone. Place on a cooling rack and let glaze set. Serve. Eat. Enjoy.

Note: Store in refrigerator if you have any leftover.

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Baked Apple Cider Donuts

I found another use for apple cider syrup – Donuts. When these are baking in the oven the house smells like fall: apples, cinnamon, nutmeg, mmm. These donuts are loaded with apple flavor. There are grated apples, apple cider syrup and applesauce. Well, if you are going to have apple in a donut you might as well go for all the apple you can get.

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  • 5 large eggs
  • 1/2 c almond milk
  • 1/2 c apple, grated, fresh
  • 1/2 c apple cider syrup
  • 1/4 c melted butter
  • 1 tsp vanilla
  • 3/4 c almond flour (see website)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger
  • 1/4 tsp sea salt
  • 1/4 c unsweetened cinnamon applesauce

Apple Cider Syrup

  • 2 c apple cider

In a medium saucepan boil apple cider on high heat. Stir occasionally. Reduce cider to 1/2 cup. Remove from heat and set aside.

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, apple cider syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond meal, coconut flour, baking soda, cinnamon, nutmeg, ginger and sea salt. Add sifted ingredients to food processor and blend until well combined. Fold in grated apples

I found piping the donut batter into the donut pan works the best and is much faster than spooning the batter into the pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe batter into donut pan.

For best results put donut pan (if using silicone) onto sheet pan. It makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for at least 10 minutes before removing from donut pan. Brush donuts with applesauce. Share. Eat. Enjoy.

Note: You could add a little crunch by dipping the donuts into some crushed dehydrated apples.

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Pumpkin-Apple Muffins with Streusel Topping

Pumpkin, apple and spice makes muffins oh so nice. This is the perfect fall muffin. It has all the autumnal flavors: pumpkin, apple, cinnamon, nutmeg and a hint of ginger. These are so good you will probably eat two in one sitting. I know this because that is what we did. Really, we did. That is probably not a good thing, but the muffins sure were good and totally worth it.

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  • 2 1/2 c paleo all-purpose flour (see website)
  • 1 c coconut sugar
  • 1 c maple sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 1/4 tsp ginger
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 large eggs, beaten
  • 1 tsp vanilla
  • 1 can pumpkin (not pie filling)
  • 1/2 c coconut oil, melted
  • 2 c shredded apples

Streusel Topping:

In a large bowl, combine flour, sugars, cinnamon, nutmeg, ginger, baking soda and salt.  Stir in shredded apple until well incorporated with the dry ingredients. Combine eggs, vanilla, pumpkin and oil. Stir into apple mixture. Set aside.

Mix up streusel topping in a small bowl. Set aside

Preheat oven to 350 degrees.

Fill greased muffin cups 3/4 full. Top muffin mixture with 1 teaspoon over each muffin. Bake for 30-35 minutes, until a toothpick inserted into muffin comes out clean.

Cooling pan 10 minutes before removing to a wire rack. Makes about 18 muffins. I made 12 regular size muffins and 24 mini muffins from this batch. Share. Eat. Enjoy.

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Cloud Bread

I came across this bread and read about it so I thought why not give it a try. This does have a little dairy in the recipe, just so you are aware. This is a savory version.

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  • 3 eggs separated (yolks/egg whites)
  • 3 tbsp cream cheese, softened
  • 1/4 tsp cream of tartar
  • 1/2 tsp baking powder
  • 1/2 tsp all-purpose seasoning

Preheat oven to 300 degrees.

In food processor blend together egg yolks, cream cheese, baking powder and all-purpose seasoning.

In a stand mixer beat egg whites and cream of tartar to stiff peaks.

Carefully fold egg yolk mixture in to egg whites.

Line a baking sheet with parchment paper. Scoop mixture onto parchment paper, about the size of a hamburger bun. Bake until golden brown, about 20-30 minutes. Remove from sheet pan and transfer to cooling rack. When the rounds are completely cool transfer to ziplock bags or closable containers and store overnight. This is important to get the texture more like bread than a meringue. Serve. Eat. Enjoy.

 

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Gluten-Free Dinner Rolls

This was the first thing I made with my new gluten-free flour blend. The house was filled with delicious aromas. Smells that had been absent from my kitchen for months. It smelled just like a bakery.

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Note: Make sure the gluten-free flour blend is at room temperature before using in recipe.

  • 1 1/3 c warm water, plus 1 tsp
  • 2 tsp lemon juice
  • 2 large eggs, plus 1 egg yolk
  • 15 oz. gluten-free flour blend (3 1/3 c)(see website)
  • 1 1/2 oz. nonfat dry milk powder (1/2 c)
  • 2 tbsp powdered psyllium husk
  • 2 tbsp honey granules
  • 2 1/2 tsp rapid-rise yeast
  • 2 tsp baking powder
  • 1 1/2 tsp sea slat
  • 6 tbsp butter, cut into pieces

Grease 8-inch cake pan. Set aside. Whisk water, lemon juice and 1 large egg plus an egg yolk in a bowl. Set aside. Using a stand mixer with paddle attachment mix flour blend, dry milk powder, psyllium husk, honey granules, yeast, baking powder and salt. Mix until well combined.

Slowly add water mixture and continue to mix until well combined. Add butter to dough mixture and mix until dough is sticky and uniform.

Using wet hands shape dough into 7 evenly distributed balls. Place in prepared cake pan. Cover loosely with plastic wrap. Let rise at room temperature until doubled in size. About 1-1 1/2 hours. Lightly beat egg and water. Brush risen dough with egg mixture.

Bake in a 375 degree oven on the middle rack of the oven. Bake until tops are golden brown 30-40 minutes. Make sure to rotate pan half way through the baking time.

Let rolls cool in pan for ten minutes. Turn out rolls onto cooling rack and let cool for 15 minutes. Serve. Eat. Enjoy.

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Roasted Banana Bread

This banana bread is not like any other banana bread. The key difference in this bread is that you roast the bananas to bring out their natural sweetness. By roasting the bananas you are able to cut down on the sweetener for the recipe. Once you taste this bread it will be the only recipe you will need for banana bread. It is so good and yummy.

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  • 5 medium bananas – leave the peels on
  • 2 c paleo all-purpose flour (see website)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 2 eggs, beaten
  • 1/2 c coconut oil, melted
  • 1 tsp vanilla
  • 1/2 c honey
  • 1/2 c walnuts, chopped

Preheat oven to 350 degrees. Line a baking sheet with foil. Prick banana peels, about an inch apart. Roast bananas for 15 minutes. Remove from oven and let the bananas cool. The banana skins will look dark brown/black. Do not worry. This is supposed to happen. You will be discarding the peels.

In a food processor add all the dry ingredients: flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Pulse until well combined.

Add eggs, coconut oil, vanilla, honey, walnuts, and bananas. Pulse 2-3 times.

Grease a 9 x 5 loaf pan. Pour batter into pan. Bake for 50-55 minutes. To prevent over browning cover loosely with foil for the last 14 minutes. Cooling pans on wire racks for 10 minutes. Remove from pans and cool completely. Wrap and refrigerate. Slice. Eat. Enjoy.

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Blueberry-Lemon Donuts

The first donut recipe I brought to you was pumpkin with chocolate frosting. Now I have another one for you. I came up with this recipe so that I could use up some blueberries I had on hand. I added the lemon to add another dimension in flavor. They were a hit. I hope you enjoy them as much as we do.

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  • 5 large eggs
  • 1/2 c almond milk (see website)
  • 1/2 c blueberries, fresh
  • 1/4 c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 tsp vanilla
  • 3/4 c almond meal, run through a spice mill to get a finer flour (see website)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 lemon, zested
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, blueberries, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond meal, coconut flour, baking soda, lemon zest and sea salt. Add sifted ingredients to food processor and blend until well mixed.

I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into the pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe batter into donut pan.

For best results put donut pan onto sheet pan. It makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for  at least 10 minutes before removing from donut pan. Cool completely on cooling rack. If you try to eat them to soon they might break apart. Share. Eat. Enjoy.

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Pumpkin Donuts

I almost get giddy thinking about these donuts. Really, I am that excited about this recipe. I told my husband that and his response was, “obviously”. Then he said, “They are really good.” Now I have a recipe for donuts that I do not have to feel guilty over. These are grain-free, no refined sugars, not fried and completely DELICIOUS. I had to use caps because they are that good. I already have been thinking of different flavors to bring to you. Stay connected with us at Cathryn’s Kitchen so you can see what is coming.

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  • 5 large eggs
  • 1/2 c almond milk (see website)
  • 1/2 c pumpkin puree
  • 1/4c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 t vanilla
  • 3/4 c almond meal (see website)( run through a spice mill to get a finer flour)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp ground ginger
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, pumpkin puree, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond-date meal, coconut flour, baking soda, cinnamon, nutmeg, ginger and sea salt. Add sifted ingredients to food processor and blend until well mixed.

I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe in batter into donut pan.

For best results put donut pan onto sheet pan. It just makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for 10 minutes before removing from donut pan. Cool completely on cooling rack. Now you could just eat them like this; however, frosting them would make them even better.

Chocolate frosting:

  • 1/4 c dark chocolate chips
  • 1 1/2 tsp coconut oil
  • 1 tsp honey

Melt all ingredients in microwave for about 30 seconds. Remove from microwave; stir.

Dip the top of each donut into the chocolate frosting. Return to cooling rack. Refrigerate for 15 minutes to set frosting. Share. Eat. Enjoy.